12 Mistakes Everyone Makes With Onions
Ever wonder what makes you cry when slicing onions? There's a way to avoid that, you know. Here's a bunch of blunders people make with onions.
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The Crucial Instruction You're Ignoring With Canned Frosting
To make your store-bought frosting taste more like homemade, try this extra prep step that only takes a few minutes for deliciously fluffy results. -
The Comforting Ingredient Swap For Breakfast Bowls Without Oatmeal
Whether it's because oatmeal upsets your stomach or you're simply looking for something new, you can still make comforting breakfast bowls using quinoa instead. -
Add Cottage Cheese To Scrambled Eggs And Thank Us Later
You've seen the viral feta fried egg, but if you want an extra kick of protein with compromising flavor, it's time to turn to cottage cheese in scrambled eggs. -
Freeze Your Rolling Pin For Superior Pastry Dough
If you want the best pastry dough of your life, to stop your butter from melting in the pastry, you need to chill your rolling pin before you use it. -
A Guide To Pierogies: Recipes, Cooking Tips, And More
Whether you eat pierogies all the time or not, there's plenty to discover about their origin, possible cooking methods, and various renditions of them. -
The Trick To Making Fancy Cocktail Ice Without A Silicone Mold
We've all found ourselves scrolling through social media, admiring those fancy drinks with fancy ice. Fortunately, you don't need specific molds to make it. -
The Precise Difference Between A Chef's Knife And A Santoku Knife
A chef's knife may be the most famous cutting tool in the Western world, but a Japanese santoku knife has a few advantages that make it equally valuable. -
Smoke Your Chocolate For Richer Desserts Every Time
You've heard of smoked meats, smoked cheeses, but did you know that you can also smoke your chocolate? It brings s'mores quality to all your goodies. -
Dry Brine Your Pork Chop For The Crust Of Your Dreams
There are many reasons why a dry brine creates a crust like no other on a juicy pork chop, and it's actually easy to craft and use your own formula. -
What To Look For When Buying Challah Bread
With its many braided strands, challah is a stunning addition to any meal, but if you're not familiar with it, picking the best loaves can seem tricky. -
How Long Vermouth Will Stay Drinkable After Opening
Vermouth is a key part of a handful of classic cocktails. Sometimes, you only need a little bit and are left with a nearly full bottle afterward. Will it last? -
Extra Eggs Are The Secret To Better Boxed Brownies
If you want better boxed brownies, the details are all in extra egg yolks. Plan another egg or two beyond what the box calls for and be ready to be amazed. -
The Key Difference Between Pies And Tarts
Pies and tarts may seem similar, and they are! But there are some differences that make them distinct, and that mostly comes down to the crust. -
Mistakes You Should Avoid When Cooking With Olive Oil
Olive oil makes a variety of dishes taste so much better. But you might be stumbling with this ingredient -- let's review some mistakes so you can avoid them. -
The Best Tool To Cut Spam Is Part Of The Package
Whether you're out camping and forgot the knife or are simply in a hurry to prep your lunch, you can use the lid on Spam to easily slice the meat. -
Why Penne Alla Vodka Is Called 'Disco Pasta'
There are a few colorful stories that try to explain why penne alla vodka -- already a mysterious dish -- was known as 'disco pasta' during decades past. -
Giada De Laurentiis' Favorite Lightning-Fast Appetizer
When unexpected company arrives or other dishes take up all her time, chef Giada di Laurentiis makes this Italian appetizer that's practically effortless. -
Ditch Your Basic Croutons For Flaky Air-Fried Croissants
Fossilized grocery store croutons can sabotage a salad. Why not dice up some buttery croissants and take advantage of your air fryer for a flaky, crispy topper? -
Can You Eat Raw Scallops Without Getting Sick?
Scallops aren't the most common seafood to serve raw, and their safety and quality depends on many different factors, from harvesting to preparation. -
Lemon Is The Secret To Cleaning Cheese Graters Without Shredding Sponges
If you've ever tried to clean a cheese grater with a sponge, you know much of a mess it can make. But there's a better way - use a lemon instead. -
How Long Heavy Cream Will Stay Fresh After Opening
Opened heavy cream lasts longer than you might think, but that's only if you follow correct storage practices and always check to see if it's on the decline. -
How Long Sour Cream Will Stay Fresh After Opening
If you love sour cream, you may want to know how long it will stay fresh after opening so you can enjoy it and not become sick. Here are the guidelines. -
How Long Cottage Cheese Will Stay Fresh After Opening
It's harder to tell when cottage cheese has gone bad, compared to other cheeses, but following timeframes and looking for signs of spoilage makes it easier. -
The Best Butter To Use For Making Cookies
Does the butter you use for making cookies really matter? It turns out the answer is yes. We spoke to two baking experts who gave us the best choice. -
11 Techniques For Flawlessly Cooked Onions
Many a feast has started with a simple step: Slicing and cooking onions. While onions are rarely the star of a meal, they are a workhorse in many cuisines. -
How To Fix The Bitter Taste In Brussels Sprouts
If you find Brussels sprouts off-putting, it's time to revisit them. A quick step can remove any bitterness and put you on the road to roasted, crispy bliss.
