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Making pancakes is often a weekend ritual, but you might want to switch up your go-to habits a bit and cook them with a cast iron skillet. Here's why.
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What Imitation Crab Is Really Made Of (And Why It Tastes Similar)
Imitation crab does not contain any actual crab. Instead, it is primarily made of a fish paste called surimi that is bound together with starch and egg whites. -
Plot Twist — Eel Sauce Isn't Made Of Anything Fishy
Japanese eel sauce is a simple, delicious, versatile condiment with a long and proud history, and it's worth learning what goes into it (and what doesn't). -
The Best Fish To Use For Fried Fillet Sandwiches
Turn to a flaky white fish for the best homemade fried fish sandwich; they’re fairly mild, which means they'll complement the bold flavor of tartar sauce well. -
The Best Use For Coulotte Steak When Cooking
Although coulotte is less popular in America, it is a fairly lean cut of steak that is a staple in Brazilian cuisine, where it is often grilled over live coals. -
A Few Bay Leaves Are All You Need To Elevate Basic Rice
Introducing a bay leaf or two when cooking a pot of rice will infuse it with a subtle but fragrant essence reminiscent of green tea or thyme. -
Is There A Flavor Difference Between Pork Shoulder And Pork Butt?
Pork shoulder and pork butt might sound like they are wholly different cuts of meat but they have big differences. Here's how the flavor is translated in each. -
What Do Bay Leaves Actually Taste Like?
Bay leaves are an incredibly versatile herb that can be used in a number of dishes (and can be a natural air freshener too). But what do they taste like? -
Why You Should Always Keep Your Wok Oil In A Squeeze Bottle
Using a wok can be intimidating, so grab a squeeze bottle to oil the pan for greater control over the whole cooking process and less risk of burning your food. -
The Stinky Sandwich Charlie Chaplin Loved To Hate
Would you eat a sandwich that smelled of body odor? This odd food item was popular at the turn of the century and joked about by figures like Charlie Chaplin. -
Cereal Is The Coating Alternative That Adds Crunch To Chicken Tenders
Some chicken tenders taste better than ever, especially if the wrong breading is used. If you're making them at home, try an alternative coating with cereal. -
What Makes Breakfast And Dinner Sausage Taste Different
It's true that any sausage can be eaten for breakfast, but the specific product Americans call breakfast sausage has unique flavors and traits that define it. -
The Best Day Of The Week To Find Sales At Whole Foods
There's one really good day of the week to shop at Whole Foods, not just to find the best prices on its range of products but to find the freshest picks too. -
No, Puff Pastry And Phyllo Dough Aren't The Same Thing
Whether you're making a creme puff with puff pastry or spanikopita with phyllo dough, there are big differences between these two ingredients. -
The Side Of Steak You Cook First Actually Matters
Cooking a steak at home can be an incredibly rewarding experience but how you cook it matters, including what side of the meat you start with. -
Carla Hall's Technique For Chicken Fried Steak Makes It Extra Crispy
Texture matters in a dish like chicken fried steak. But there are simple ways to make it even more crispy, and Carla Hall has a great trick. -
Why Branzino Is Almost Always Served Whole
A whole branzino is a common meal at Italian and Greek restaurants but did you ever wonder why it's served that way? It has to do with its size and skin. -
Worcestershire Sauce Is A Game-Changer For Metallic-Tasting Tomato Sauce
If you made a tomato sauce that turns out undesirably metallic, there's a quick fix and it just requires adding in a dash of Worcestershire sauce to save it. -
Break Up Ground Meat Easily With An Unconventional Kitchen Tool
Once the meat hits the heat, it's a balance between letting things brown and breaking up the clumps. Make your life easier and reach for this tool. -
The Common Mistake That Leads To Soggy Bao Buns
Bao buns hail from China where they've been eaten for centuries; and there's one traditional key in making them that will prevent a soggy texture. -
The Tiny Grocery Chain That Beats Inflation Like No Other
Inflation who? This grocery store, available only in New England, inspires loyalty from consumers and employees alike thanks to its pricing and culture. -
Why Coffee Tastes So Much Worse At Room Temperature
If you let your piping hot mug of coffee cool down too much you may notice it has a less appealing taste - here's why it tastes worse at room temperature. -
Double The Bacon In Your BLT With Leftover Grease Aioli
Bacon is always the star of a BLT sandwich but did you know there's a way to really boost that smoky flavor by mixing the grease with some aioli? -
The 2 Inexpensive Beef Cuts To Mash Up For Perfect Meatballs
We can all recognize that beef is getting pricier. However, you don't need to compromise on flavor with these two inexpensive cuts when making meatballs. -
Leave The Tails On Shrimp To Avoid A Common Overcooking Error
Do your shrimp turn out rubbery? Curled up into tight messes that are difficult to eat? The problem -- you're likely removing the tail before you cook them. -
Mayonnaise Is The Secret To Unbelievably Moist Tuna Steaks
Want to ensure you get a perfectly cooked tuna steak that's positively juicy? You don't need fancy equipment -- just a touch of mayonnaise on the outside.