Here's How Long You Can Eat Cream Cheese After Opening
As a fresh cheese, cream cheese can be delicate, but learning about its shelf life and how to store it properly can help you use it before it goes bad.
Read MoreAs a fresh cheese, cream cheese can be delicate, but learning about its shelf life and how to store it properly can help you use it before it goes bad.
Read MoreIf you have leftover canned pineapple, don't throw it away! Freeze it and use it for later applications like making smoothies, sorbets, and even meat glazes.
Read MoreIt couldn't be easier to learn how to cook perfect orzo in a rice cooker, and you can customize the pasta in several ways that barely add extra time or effort.
Read MoreWhile you might be used to working with skinless chicken, cooking the bird with the skin on lets you take advantage of a tip from cookbook author Ina Garten.
Read MoreSour milk, similar to buttermilk, can vastly improve the crumb and texture of your baked goods -- and no, it won't make you sick if you time things right.
Read MoreDuff Goldman is a baker extrodinaire, with a successful business and TV empire, so when he says beginner bakers need this tool to start, we listen.
Read MoreThis special type of flour that's easy to buy or DIY is the key to oatmeal cookies that are chewy, moist, and flavorful, with no dryness in sight.
Read MoreNothing is worse than reaching for your parmesan cheese and finding out its dried out. Fortunately, Martha Stewart shows us how to refresh it.
Read MoreInstant mashed potatoes can be a blessing for your weeknight dinner routine, but there's a way to make them richer and more flavorful - sub this for the water.
Read MoreLeave it to Bobby Flay to find a fun and tasty way to amplify barbecue sauce. The "Grill It!" chef adds some red wine to the mix to bring out the flavor.
Read MoreSome chopsticks have narrow, tapered ends, while others are more blunt, and these shapes are suited to the cuisines and histories of their countries of origin.
Read MoreYeast is like Goldilocks - you don't want to feed it anything too hot or cold. Scalding it with boiling water will kill it, preventing your bread from rising.
Read MoreIf you're cooking your dinner in an Instant Pot, you absolutely need to keep anything with dairy away from the pressure cooker, as it will curdle fast.
Read MoreMany factors go into making the perfect burger, but chef Tyler Florence believes he's mastered one by focusing on the texture of burgers and the meat blend.
Read MoreHome cooks might be intimidated by cooking steak in super-hot oil, but avoiding this one mistake can make the process less risky and lead to better results.
Read MoreIf you want the best pound cake ever, there's one big baking tip to keep in mind - skip preheating your oven. Using a cold oven will help it rise better.
Read MoreYou might think pickles last forever, even after opening, but you actually need to follow specific timeframes and recognize spoilage to avoid getting sick.
Read MoreCarla Hall is not only a world-class cook, but she's an accomplished baker to boot. Even so, she's only human, and like us all, has made some mistakes.
Read MoreIf your salmon filet comes with the skin on, you absolutely must start cooking one side of the fish over the other, or you could wind up with a soggy result.
Read MoreYou may think that because you wash your knives, you don't need to wash your knife block. Alas, gunk can build up quickly, so clean it every few weeks.
Read MoreYou don't have to splurge on expensive equipment or ingredients to create delicious and fluffy scrambled eggs, but there are a few tips worth following.
Read MoreThere are plenty of ways to grill salmon, but if you aren't taking the time to roll it first, you're going to end up with an unevenly cooked fish.
Read MoreGiada De Laurentiis, veritable queen of pasta, has done it again with another unexpected but wow-worthy pairing. For extra umami, she mixes in miso to bucatini.
Read MoreIna Garten has been dishing out food advice to home cooks everywhere for years. Some of her most noteworthy dishes shine thanks to secret ingredients.
Read MoreEggs Benedict can be a tricky dish to master, from poaching the eggs just right to making the perfect hollandaise sauce. But there's one big mistake to avoid.
Read MoreHomemade ice cream cones can turn out soft and soggy all too easily, but minding both the batter and the cooking process can help you make them perfectly crisp.
Read MoreGenerally, a tres leches cake boasts a light and airy sponge, which allows the milk to soak into its pockets without overly weighing down the dessert.
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