How Michael Symon Puts His Own Spin On The Viral Pesto Egg Recipe
We've all seen the viral ways people combine pesto and eggs, but Michael Symon is here to set us straight: Pesto does not belong in a hot pan.
Read More-
-
We Finally Know Why Canned Beans Are Foamy When Rinsed
Canned beans make so many meals just that much easier -- they're nutritious, quick, and delicious. But just what is that foam that appears when you rinse them?
Read More -
The Mistake You're Making With DIY Frozen Vegetables
Are your home-frozen vegetables not turning out the way you expected? If you're freezing them raw, that may be the problem -- you need to blanch them first.
Read More -
The Container Matters When It Comes To Storing Grapes
Buying fresh grapes comes with a responsibility to store them properly so they last - and when it comes to the container, the type really matters.
Read More -
Ina Garten's Extra Step For The Absolute Best Vodka Sauce
If you want to enjoy the best vodka sauce of your life, don't ignore culinary queen Ina Garten's advice. Put the sauce in the oven to finish.
Read More -
For The Perfect Burger, Skip The Pan And Break Out The Plancha
The even heating and large surface area of a plancha contribute to crafting burger patties with a crispy outer layer and a juicy, flavorful interior.
Read More -
Cereal Is The Coating Alternative That Adds Crunch To Chicken Tenders
Some chicken tenders taste better than ever, especially if the wrong breading is used. If you're making them at home, try an alternative coating with cereal.
Read More -
Powdered Eggs Are The Foolproof Substitute At Empty Grocery Stores
When eggs are so expensive that they make your wallet hurt, or you can't even find a carton, powdered eggs are an affordable, easy-to-use, versatile substitute.
Read More -
The Do's And Don'ts Of Adding Dried Herbs To Pasta Sauce
Not all herbs remain as vibrant as their fresh counterparts when dried, but woody aromatics like bay leaves, rosemary, and oregano taste potent when dehydrated.
Read More -
When Do You Have To Worry About Fried Rice Syndrome?
The so-called fried rice syndrome actually applies to any cooked starch left at room temperature, and yes, it can be quite serious to many people.
Read More -
What Makes Breakfast And Dinner Sausage Taste Different
It's true that any sausage can be eaten for breakfast, but the specific product Americans call breakfast sausage has unique flavors and traits that define it.
Read More -
Should You Store Your Sourdough Discard In The Fridge?
Sourdough discard can be stored in the refrigerator for up to one week, after which it can be repurposed in a variety of sweet and savory baking recipes.
Read More -
Ina Garten's Favorite Way To Cook Risotto Isn't On The Stovetop
Ina Garten deviates from tradition when making risotto. Rather than gradually adding ladles of hot stock to her rice, she pours it in all at once.
Read More -
Why Apple And Cheddar Are A Match Made In Sandwich Heaven
If your sandwiches feel a bit one-note lately, it's time to follow our tips for trying the perfectly coordinated combo of crisp apples and creamy cheddar.
Read More -
16 Tricks To Make Potatoes Extra Crispy
Here we offer easy-to-manage tips for making the crispiest potatoes, from picking the best spuds to professional culinary hacks and the best cooking techniques.
Read More -
Need A Savory Ingredient To Spice Up Cocktails? Try MSG
MSG excels in complex cocktail creations, serving as a tool to introduce savory elegance to simpler drinks, while enhancing their texture and balance.
Read More -
The Common Mistake That Makes Lamb Mushy
Lamb is an incredibly tender meat that, when cooked right, can fall off the bone. But there is a common mistake you'll want to avoid when preparing it.
Read More -
The Easiest Way To Upgrade Store-Bought Mayo
Let's be real -- store bought mayonnaise is a convenience, but you can make it taste like a luxury with a simple tweak. Just introduce an acid.
Read More -
5 Unexpected Fresh Ingredients To Upgrade Your Burger
It doesn't take a whole lot to make a burger delicious, but you can always take things up a notch even more with a few unique and fresh toppings.
Read More -
The Easiest Way To Avoid Burning Barbecue Sauce On The Grill
To prevent your barbecue sauce from turning black, charred, and bitter over the open flames, applying it to the meat at the right time is crucial.
Read More -
The Texas Roadhouse Hack That Makes Meal Prep Painless
Do you want your entire lunch or dinner menu prepped for you for about $40? Of course you do. The answer lies in Texas Roadhouse family meals.
Read More -
The Steak Cuts You Shouldn't Waste On An Instant Pot
Instant Pots can make life so much easier thanks to how fast they can get dinner on the table, but not all foods can handle the pressure, most steak included.
Read More -
How The Size Of Your Container Is Sabotaging Your Brown Sugar
The size of a storage vessel could be the reason why your brown sugar turns hard and chunky, even if you keep it in an airtight container or jar.
Read More -
Cake Mix Is Crucial To Making Bakery-Style Cookies
Using a cake mix not only simplifies the cookie-making process, but it helps the treats develop the tender crumb that is so beloved in bakery-style goodies.
Read More -
Giada De Laurentiis' Bacon Swap For Better BLTs
Giada De Laurentiis is not just the reigning monarch of Italian cuisine; she knows her way around American fare as well, but she's best when she blends the two.
Read More -
How To Store Baby Carrots To Keep Them Crunchy For Weeks
Baby carrots are so delightfully easy for quick snacking, but they can go limp and sad so fast. Want them to stay crunchy? Try a water bath.
Read More -
The Best Bread For A Crispy Grilled Cheese Sandwich
A grilled cheese is both comforting and delicious, easily elevated to subtle elegance with the right ingredients. And the best bread? Yeah, it's sourdough.
Read More
