The 3-2-1 Method You Should Know For A Better Passover Brisket
We know, we know -- your Bubbe always braised the brisket, but you're missing out if you don't try the 3-2-1 smoking method for your Pesach Seder.
Read More-
-
Ina Garten Cuts Her Bagel Into Thirds, And You Should Try It Too
Want to make your bagel easier to bite, or do you simply want to stuff more filling into your bagel? Then you need to try Ina Garten's trick for slicing bagels.
Read More -
Mistakes Everyone Makes When Cooking Homemade Broth
Making broth is not a hugely difficult thing to do -- but there are some mistakes you'll want to avoid. Adding too much salt is just one of them.
Read More -
Ditch The Oven For Better Baked Sweet Potatoes
Plot twist: You can "bake" things in an air fryer! Sweet potatoes take forever to cook in an oven, so break out the air fryer for a tasty side in half the time.
Read More -
How Long You Have To Drink A Box Of Wine After Opening It
Boxed wine tends to be more affordable than bottled varieties, is available in larger quantities, and can last for up to six weeks after being opened.
Read More -
The Easiest Way To Thin Out Melted Chocolate
If your chocolate becomes a little too thick to use after melting, you can thin it by adding some cocoa butter to enhance its texture and final appearance.
Read More -
24 Pasta Recipes For Easy Weeknight Dinners
Busy evenings leading to kitchen burnout? We've got you covered. These easy weeknight pasta recipes are satisfying, delicious, and ready in no time.
Read More -
Open Stubborn Jars Easily With The Back Of Your Knife
Got a stubborn jar that won't open no matter how you twist and turn the lid? You don't need a fancy gadget to get it open: just a knife is required.
Read More -
Finish Chicken Noodle Soup With Vodka For Unrivaled Flavor
It might sound odd, but vodka can make the taste and aroma of your chicken noodle soup even more comforting and irresistible, without being distracting.
Read More -
Swap Your Grilled Cheese Bread For Garlic Naan And Thank Us Later
Swapping out your usual sliced white bread is a super easy way to instantly upgrade your grilled cheese, and there's no better alternative than garlic naan.
Read More -
Audrey Hepburn's Absolute Favorite Pasta Dish
Audrey Hepburn had an appetite both for life and good food, but her favorite? A simple but elegant spaghetti al pomodoro featuring tomatoes from her garden.
Read More -
Eric Ripert's Skewer Tip To Tell When Fish Is Done Cooking
Pro chef Eric Ripert has a simple tip that can tell you = when fish is cooked to the right level of doneness, and you don't even have to use a thermometer.
Read More -
Worcestershire Sauce Is A Game-Changer For Metallic-Tasting Tomato Sauce
If you made a tomato sauce that turns out undesirably metallic, there's a quick fix and it just requires adding in a dash of Worcestershire sauce to save it.
Read More -
The Best Cut Of Steak To Cook In The Air Fryer
It might seem gimmicky, but the air fryer is actually a reliabl way to cook a juicy steak with a perfect crust, so long as you choose one of these cuts.
Read More -
21 Palate-Pleasing Pork Recipes For Every Occasion
Looking for a great pork recipe to spice up your dinner rotation? From Italian-inspired dishes to southern comfort classics, here's a round-up of our favorites.
Read More -
How To Clean Your Kitchen's Greasy Exhaust Fan With Baking Soda
If you're like us, you probably haven't (ever) cleaned your kitchen's exhaust fan - and like us, you probably should. Fortunately, all it takes is baking soda.
Read More -
How To Store Royal Icing
Leftover royal icing should always be stored in an airtight container to keep it hydrated, and protect it from bacteria and absorbing smells from nearby food.
Read More -
11 Secret Ingredients You Should Be Using For Your Roasted Chicken
Did you know there's a whole collection of secret ingredients you should be using for your roasted chicken? They'll take your bird from simple to showstopping.
Read More -
Break Up Ground Meat Easily With An Unconventional Kitchen Tool
Once the meat hits the heat, it's a balance between letting things brown and breaking up the clumps. Make your life easier and reach for this tool.
Read More -
How Long Leftover Sushi Actually Lasts In The Fridge
Eating leftover sushi can be risky, so follow these tips to learn how long popular types will last, how to store them, and how to tell when they've gone bad.
Read More -
How (And When) To Substitute Ketchup For Tomato Sauce
Because of ketchup's sweetness, it can only really stand in when the recipe calls for tomato sauce as one of several ingredients - not the star of the show.
Read More -
The Common Mistake That Leads To Soggy Bao Buns
Bao buns hail from China where they've been eaten for centuries; and there's one traditional key in making them that will prevent a soggy texture.
Read More -
The Blender Trick For Scrambled Eggs So Fluffy They Make Clouds Jealous
This is why hauling the blender out of your cabinet is worth it for the most fluffy, light scrambled eggs, without pulling a muscle from whisking too hard.
Read More -
The Bougie Ingredient Ina Garten Adds To Deviled Eggs
Ina Garten tops her deviled eggs with salmon roe for a visually striking twist that adds flavor and textural contrast without overpowering the snack.
Read More -
White Lily Flour Is The Secret To Unbearably Fluffy Biscuits
White Lily Flour is made from soft red winter wheat, which contains less protein than hard wheats and, therefore, produces perfectly pillowy biscuits.
Read More -
Double The Bacon In Your BLT With Leftover Grease Aioli
Bacon is always the star of a BLT sandwich but did you know there's a way to really boost that smoky flavor by mixing the grease with some aioli?
Read More -
Why Bobby Flay Refuses To Put Tomatoes In Guacamole
Bobby Flay claims that the best guacamole contains only five ingredients: avocado, cilantro, chili pepper, lime, and red onion - but no tomato.
Read More
