The Best Type Of Tuna To Use For Salad, According To An Expert
Michael Feinberg, the Executive Chef of Around the Clock Diner, recommends using white albacore tuna packed in water the next time you make tuna salad.
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Why Your Homemade Ice Cream Isn't Freezing
If your homemade ice cream doesn't freeze right and turns out soft or soupy, these ingredient- and equipment-related hiccups might be to blame. -
Shredded Lettuce On Pizza Is Always A Red Flag
If you decide to order a pizza topped with lettuce greens, don't be surprised if the lettuce starts to go limp by the time you dive into your second slice. -
The Vintage Kitchen Tool That Prevents Soggy Toast Slices
If you hate when your toast turns soft and soggy as it sits on a plate, seek out this simple and elegant British-born tool that keeps toast crisp and dry. -
Gordon Ramsay's Unconventional Tip For Cutting Bell Peppers
Gordon Ramsay is known for his fiery temper but also his savvy tips for helping cooks at home master the art of cooking -- including how to dice peppers. -
How To Tell If An Egg Is Good With The Shake Test
If you shake an egg next to your ear and can hear the yolk and white sloshing around inside, the egg is likely old and beginning to break down. -
Mistakes Everyone Makes When Storing Herbs
We've all reached into the fridge for fresh basil only to retrieve a wilted bunch of sad herbs. Let's delve into common mistakes with some easy solutions. -
The Store-Bought Pasta Sauces Celebrity Chefs Love To Use
While, yes, homemade is delicious, but even the most famous chefs know that sometimes store-bought pasta sauce just makes life a little easier. -
Julia Child's Key To Great Bread Is All In Smacking The Dough
To make the best French bread in the style of chef Julia Child, there's a good reason why you have to put some real work to knead the dough. -
5 Unique Whiskey Cocktails To Drink For The Cool Factor
Whiskey is perfect when sipped on its own or on the rocks, but it makes a striking cocktail, too, especially when in these unique and delicious picks. -
How To Tell When Tofu Has Gone Bad
If you have a package of tofu sitting in the back of your fridge, you might be wondering if it's still good. Thankfully, it's easy to tell when it goes bad. -
Pomodoro Is The Ideal Tomato Sauce For Lazy Home Cooks
Marinara might seem like the simplest tomato sauce, but pomodoro is easier to make and even more versatile, making it a godsend for secretly lazy cooks. -
The Freezer Mistake That Ruins Canned Biscuit Dough
So, you've got too many cans of biscuit dough and decide to freeze them. Avoid catastrophe by letting them thaw in the fridge, not on the counter. -
Why Ina Garten Stores Her Knives Upside Down In The Block
If you have a knife block, and you don't store your knives the way Ina Garten does inside her block, you're risking dulling your blades prematurely. -
The Paper Bag Hack To Revive Stale Muffins
When muffins turn dry, crumbly, and stale, you can use little more than a paper bag to restore some of their moisture, as well as a few other methods. -
13 Cheeses That Are The Perfect Addition To Scrambled Eggs
When it's time to make some culinary changes to your morning routine, here are cheeses that are excellent additions to your typical scrambled eggs. -
The Secret To Extra Crispy Air Fryer Chicken Wings
If you're planning on crisping up your chicken wings in your air fryer, you need to focus on the chicken skin and get it cooked to perfection. -
How To Create Thick And Silky Egg Ribbons For Better Egg Drop Soup
Egg drop soup is a delicious addition to any meal, but if your egg ribbons have been more egg scrambles, you need to try this cornstarch trick. -
Is Beeswax Wrap A Good Substitute For Plastic Wrap?
There are plenty of reasons we all may want to reduce our plastic use, but how does a beeswax wrap hold up against traditional plastic wrap? -
French Cooking Tricks Every Home Chef Should Know
It's no secret that French cuisine is considered the best in the world, and the techniques used to create it can take years to master. These tips will help. -
You Need To Start Making Toast From Frozen Bread
Want to make sure your bread lasts long enough to turn the whole loaf into toast before it goes stale? It's time to store your bread in the freezer. -
How To Make Heart-Shaped Valentine's Day Pancakes Without A Cutter
Even if you lack a heart-shaped cookie cutter or mold, you can make romantic heart-shaped pancakes using a variety of tools you likely stock in your kitchen. -
Break Out Your Frother Tool For The Smoothest Tequila Of Your Life
Yes, it's true: You can use a milk frother to introduce more aeration into your next tequila drink, resulting in a delightfully smooth-tasting spirit. -
Deglaze Pans With Coke And Vinegar For Alcohol-Free Wine Flavor
If you want to dupe the flavor of a wine-based pan sauce without the wine, never fear! You can simply swap vino for Coke and red wine vinegar. -
The Perfect Ingredient Swap For Mayo-Free Deviled Eggs
Next time you make deviled eggs, consider using sour cream instead of mayo - its creamy, rich texture and tang adds some delicious complexity to the dish. -
Is There Really A Difference Between Lard And Lardo?
It's worth learning what makes lard different from the lesser-known lardo, and why both of these tasty pork products deserve a place in your kitchen. -
Ina Garten's Favorite Bread For French Toast
French toast for breakfast or brunch is a scrumptious delicacy, but Ina Garten's choice of bread to make it with can make it even more decadent.
