The Oklahoma Onion Burger Was Created Out Of Necessity
If you head to El Reno, Oklahoma, you can try one of the city's famous onion burgers dating back decades, created out of necessity during a Depression.
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Stories By Joey DeGrado
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Why Soaking Shrimp In A Milk Bath Is A Game Changer
If you think your seafood, like shrimp, tastes a little too, well, fishy, then you need to try soaking the shellfish in milk before you cook. -
For Impossibly Crispy Brussels Sprouts, Cook Them In The Air Fryer
Tired of soggy, foul-smelling Brussels sprouts? Break out the air fryer for the most crispy and caramelized sprouts that cook faster than ever. -
Turn Leftover Rotisserie Chicken Into An Easy Homemade Stock
Take your leftover rotisserie chicken bones and skin to make the most full-bodied, collagen-rich, and absolutely delicious homemade chicken stock. -
How Gelato Really Differs From Ice Cream
While they may look the same at first blush, American-style ice cream and Italian gelato are produced quite differently, with distinct taste and textures. -
Balance Out The Bitterness Of Negronis And Swap Gin For Tequila
A Negroni is a classic cocktail, but that doesn't mean you can't experiment with the recipe. Try swapping in gin to balance out the bitter notes. -
Swap In Zucchini For A Fresh Take On Eggplant Parmesan
Using a few prep tips for best results, you can make a delicious zucchini parmesan that's light enough for summertime but satisfying enough for a family dinner. -
What Is Steak Oscar And How Do You Cook It?
Steak Oscar is a classic three-part surf and turf dish that every cook should know, and this pinnacle of luxurious cuisine actually isn't too hard to prepare. -
The Leanest Cut Of Steak You Can Buy Is Surprisingly Tender
Eye round or eye of round is a cut of steak that is very lean, but can be extremely tender when cooked to a perfect medium rare and sliced properly. -
For The Juiciest Fried Chicken, Brine It First
Avoid frying up dry, tasteless chicken, and instead park your poultry in a salty, flavorful brine. This will give you plump, perfectly seasoned meat. -
The Extra Step You Should Take When Storing Cilantro In The Fridge
Learn how you should really be storing cilantro in the fridge for a longer shelf life, plus tips for buying this herb and what to do if you need to freeze it. -
Upgrade Your Tuna Salad Sandwiches With One Umami-Packed Ingredient
Give your tuna salad sandwiches an umami-packed upgrade and added depth of flavor by adding just a touch of this ingredient. -
The Oldest Known Beer Recipe Is Made From Old Bread
An ancient ode to a goddess of beer reveals the oldest recipe for the drink in known history, made with stale bread and a few other unique ingredients. -
The First Thing You Should Know About Cooking With White Pepper
White pepper has a bright taste reminiscent of ginger and adds aromatic heat to many dishes, but it can also add an uncomfortable tickle to your sinuses. -
Is Bacon The Same Thing As Pork Belly?
Bacon comes from pork belly, but they couldn't be more different. From how they're sold to how they're cooked and used in recipes, there are distinctions. -
The Best Way To Store Morel Mushrooms So They Stay Fresh
Morels are a prized type of mushroom, beloved by foragers and cooks alike for their robust flavor and firm texture - so proper storage is essential. -
What Really Sets Tapenade Apart From Bruschetta
You might think tapenade and bruschetta are just condiments served on toast, but the definitions of these dishes and their many differences are more complex. -
What Makes Grand Marnier Different From Triple Sec?
You might think Grand Marnier is just a pricey version of triple sec, but their flavors and ingredients are entirely different, and should be used wisely. -
The Biggest Mistake That's Sabotaging Your Homemade Pizza
Reaching for this popular baking tool to roll out pizza dough can actually ruin the texture in an instant, so here's the traditional method to use instead. -
For A Milder Fish Flavor, Soak Your Salmon In Milk
If you dislike when salmon tastes too fishy or strong, learn why a soak in milk can prove to be an effective and easy way to create a cleaner-tasting dish. -
How To Cook Ribs In The Oven If You Don't Have A Grill
You don't need a bbq grill to cook delicious ribs! Here's how to get a sweet, smokey, and savory rack of ribs cooked to perfection in your oven. -
How Long Is Salsa Good For Once It's Been Opened?
An opened jar or can of salsa will typically last for up to one month as long as it's stored correctly in the refrigerator - fresh salsa will not last as long. -
Martha Stewart's 3-Ingredient Cacio E Pepe Is The Ideal Weeknight Dinner
Martha Stewart calls cacio e pepe a "lazy girl's dinner," and for good reason. It needs just 3 ingredients and a little time, but tastes like pure luxury. -
The Underrated Canned Ingredient That Makes Easy Vegan Scallops
While cans of corn and green beans might fill up your pantry, try the less utilized hearts of palm too, especially if you're vegan and looking for "seafood." -
The Safest Place To Store Raw Chicken In The Fridge
Chicken can be great to buy in bulk since it can be used in so many recipes, but when it comes to storing it, look to this safest spot in the fridge. -
The Rarest Pasta In The World Requires A 20 Mile Hike To Eat It
One of the rarest pastas in the world is found in Sardinia in Italy, and to eat it, people must hike 20 miles in the mountains to get a bowl. -
The Ice Cube Tip For The Best Stirred Cocktails
Stirred cocktails should be stirred (not shaken). But if you want the same ice-cold results, there's one big tip you should be using involving your ice cubes.
