Component Cooking Makes Meal Prep Easy And Stress-Free
Component cooking involves preparing basic ingredients instead of complete recipes in advance during meal prep, allowing for greater versatility.
Read MoreComponent cooking involves preparing basic ingredients instead of complete recipes in advance during meal prep, allowing for greater versatility.
Read MoreJelly is a ubiquitous good found in so many of our homes -- but if we don't eat it regularly, we may find ourselves wondering just how long that open jar lasts.
Read MoreTangy, herbal, and sometimes spicy pickle juice can really kick up the flavor of freshly-cooked rice, and you can even coordinate the brine with your recipes.
Read MoreFrozen pizzas hit the spot when you need something quick and convenient for dinner. Here are some ways to upgrade them and take them to the next level.
Read MoreWhat goes better with a fried fish sandwich than tartar sauce? Not a whole lot - except maybe a fresh, homemade remoulade or aioli slathered on top.
Read MoreIf you want to get the cheese pull you've dreamed of when you make a grilled cheese, you need to put mayonnaise inside the sandwich, not just on the exterior.
Read MoreRed Lobster's Cheddar Bay Biscuits are so loved that the company sells a readymade biscuit mix; here are 11 creative ways to add CBB to your favorite recipes.
Read MoreIf you can't seem to stop your bananas from turning brown and mushy, you can use just a tiny piece of foil or plastic wrap to extend the life of your bunch.
Read MoreUnless it's heaped with quick-to-spoil ingredients such as meats and cheese, focaccia should always be stored at room temperature instead of in the fridge.
Read MoreBobby Flay is the king of the grill but also an enthusiastic champion of brunch. When he has a tip for creamy scrambled eggs, you can bet we take notes.
Read MoreTofu not only lasts so much longer if you freeze it, but it gains a unique texture and greater propensity to soak up the flavors in your favorite recipes.
Read MoreFor jambalaya with the most authentic and harmonious texture with no gumminess, you need to see out a certain variety of rice and avoid all others.
Read MoreIf you prefer your bacon to be chewy instead of super crisp, this folding method can maximize that texture while allowing you to cook way more bacon at once.
Read MoreIf you feel like leftover pasta isn't worth saving, learn how long it lasts and how to store it properly to cut down on food waste and prep easy future meals.
Read MoreAny sort of nacho recipe can wind up with soggy chips under a mountain of toppings, and avoiding this pitfall is as simple as using one extra prep step.
Read MoreCrepes can be an intimidating dish to make since they are so thin and delicate, but there's a great hack you can try using tortillas instead.
Read MoreWant to know why vegetables always taste better at a restaurant? Anthony Bourdain lets us in on the secret: copious amounts of butter and sugar.
Read MoreIf you haven't heard of smothering, you may have heard of étouffée, which is where we get the term. In essence, you cook your meal in a delicious sauce.
Read MoreHollandaise is one of the most delicious parts of brunch, but it's one of the hardest mother sauces to master. Fortunately, you can make the process easier.
Read MoreWith some tweaks you can turn canned chili into a masterpiece that rivals any chili you might make on your own. Here's some inspiration to help get you started.
Read MoreBobby Flay believes that the plastic wrapping on pre-packaged steaks traps too much moisture, which can be detrimental to the meat's quality.
Read MoreFor those who hesitate to cook bacon on the stove because of the kitchen-dirtying splatters of fat, a pot can cut down on mess while delivering tasty results.
Read MoreTurn 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.
Read MoreThe simplest way to store curry leaves in the fridge is to keep the leaves attached to the thinner stems before stowing them away for up to two weeks.
Read MoreIna Garten suggests simply grating a frozen stick of butter over a sheet of parchment paper for perfectly uniform and soft pieces that won't melt too quickly.
Read MoreOrange juice may be a breakfast table staple, but that carton won't last forever - and if it's freshly squeezed, it will have an even shorter lifespan.
Read MoreIf you want to keep your guacamole that beautiful shade of green, one of the best things you can do is put a layer of water on top to block oxygen.
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