The Best Way To Prevent Lamb From Drying Out In The Oven
Lamb can be tricky to nail, and it often comes out dry after a stint in the oven. Here are some expert cooking tips on how to avoid that mistake.
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The Simple Soaking Technique To Ward Off Dry Cakes
Baking is always an excellent skill to have, and using this expert-approved soaking technique can ensure you have perfectly moist cake every time. -
What's The Best Oven Temperature For Cooking Pork Chops?
Food Republic spoke to Chef Matthew Stowe who shared the ideal temperature for perfect pork chops no matter how you choose to cook them. Here's what to know. -
The Secret To Storing Lentils And How Long These Nutrient-Packed Gems Last
Even though dried lentils typically come in a sealed bag, you still have to store them properly. Here's what to do, according to an expert. -
The Canned Ingredient You Need For Quick & Flavorful Beef Stroganoff
Here's the expert-approved trick to getting a semi-homemade batch of delicious beef stroganoff on the table in a hurry -- without sacrificing flavor. -
The Best Way To Cook Chicken Wings For Finger-Licking Taste & Texture
There's one way of cooking chicken wings that tops all the rest when it comes to giving your wings a serious expert flavor and texture upgrade. -
For A Nutty Brownie Upgrade, Think Outside Of Just Walnuts
Forget walnuts. Take your classic brownies to the next level with these five expert-recommended nuts for added crunch, flavor, and richness in every bite. -
Sandwiches Falling Flat? Here's How To Make A Deli-Style Lunch At Home
A sandwich is always a great lunch, but your own never seem to be as good as what a deli produces. To get you closer to that ideal, we sought out expert tips. -
This Spicy Condiment Is The Easiest Way To Elevate Store-Bought Pizza
Frozen pizza lacking in flavor? The solution is probably already in your pantry. This popular condiment will seriously upgrade your spicy pizza game. -
The Secret Ingredient That Makes Homemade Ice Cream As Smooth As Store-Bought
Making homemade ice cream can be a fraught process, especially if you don't have an ice cream machine. To improve texture, add this one ingredient. -
The Main Ingredient Swap For A Hearty And Meat-Free Chicken Pot Pie
Want to enjoy a delicious, warm pot pie without a meat filling? This one swap can offer the same cozy comfort without meat. Here's what our expert had to say. -
Avoid This Temperature Mistake When Making With Scrambled Eggs
An expert tells us that the number one mistake you could make when scrambling eggs has to do with their temperature, and it's easy to prevent. -
This Tiny Ingredient Will Boost Your Tuna Salad To Gourmet Status Without Extra Effort
A classic tuna salad always hits the spot, but if you want to elevate your next lunchtime dish to restaurant level, consider adding this simple ingredient. -
How To Make At-Home Espresso Taste Just Like Starbucks
For those who love Starbucks espresso drinks but not the prices attached, it's a good idea to learn how to make them from the comfort of your own home. -
How To Cut Your Butter Like A Pro
Baking is all about uniformity. To ensure your cubes of butter are an even size and shape, there is one tool you should be using to cut your cold butter. -
The Soft Drink To Add To Your Chicken Wing Glaze For Next-Level Flavor
If you want to give your chicken wings a serious flavor boost, all you need to do is try adding this one expert-approved soda to your chicken wing glaze. -
Why It Always Pays To Buy Bone-In Pork Chops
Buying boneless meat might seem like you are getting more bang for your buck, but according to an expert, its the bone-in pork chops that offer superior flavor. -
Use This Genius Expert Tip For Making Poached Eggs For A Crowd
Poaching eggs is a notoriously complex culinary task that can be daunting for home cooks, especially when serving a hungry crowd. But it can be done! -
How To Use Noodles And Your Air Fryer For An Easy Savory Snack
Recipe developer Marye Audet told us how to use the air fryer to turn cooked noodles into a crispy, savory bite for a brand-new, satisfying snack. -
The Best Way To Cook Extra Tender Beef Stroganoff Isn't On The Stove
We all know that, traditionally, stroganoff is made on the stove. However, if you want extra tender beef, you should ditch the stove and try something else. -
Never Eat Dry Burgers Again: The Butter Hack For The Juiciest Patties
There's nothing worse than biting into a dry burger -- but according to an expert, butter may be the key to locking in all the moisture your patties deserve. -
The Mistake You're Probably Making When Rolling Out Store-Bought Pizza Dough
Store-bought pizza dough can be a total time saver, but when it isn't properly rolling out, it can totally ruin your dinner plans -- consider this one easy fix. -
The Most Flavorful Butter Sauce For Crab Legs Requires A Stovetop Melting Technique
When you're serving decadent crab legs, there's no reason to just melt some butter and call it a day. For upgraded butter sauce, this is the technique you need. -
How To Use Coca-Cola For Beer Can Chicken On The Grill
It’s possible to grill a booze-free version of beer can chicken using Coca-Cola for a tasty and juicy result. Here’s how to do it. -
The Butter Substitute That Will Add A Delicious And Savory Twist To Pie Crust
No butter? No problem! There are other types of fat you can use in a pie crust, and this particular savory one does wonders for many types of pie. -
It's Time To Build Better Sandwiches By Layering Them The Right Way
A good club sandwich is all about the layers of different flavors and textures, but you need to add your ingredients in the right order. Here’s how. -
How To Make A Baja Blast Copycat Drink With 3 Ingredients (And It's Cheaper Than Taco Bell)
Taco Bell's Baja Blast is an iconic part of the company's menu, but it can get pricey if you drink it often. Save some money by making it at home.
