Edible Helium Balloons Are A Huge Win For Annoying People
There are plenty of ways we can hilariously annoy our friends, but if you love being extra, it's time to look at the viral edible helium balloons.
Read More-
-
The Absolute Best Potatoes To Use For Gnocchi
Gnocchi are notoriously hard to make, and to avoid sticky and dense dumplings, you must shop for these varieties of potatoes and avoid some others.
Read More -
Butter Vs Olive Oil: Which Is Better For Frying Eggs?
Two of the main fats for frying eggs are butter and olive oil, but which is better? It turns out, they each have different properties for very different eggs.
Read More -
Ina Garten's Single Ingredient Sauce For Heavenly Desserts
Leave it to Ina Garten to provide a shortcut hack for the most delicious dessert ever. Here's the single ingredient she uses to make an unbelievable sauce.
Read More -
The Pantry Ingredients You Need For Foolproof Fondue
Cornstarch, potato starch, or a bit of sodium citrate helps to emulsify the cheese in your fondue, creating creamy dish that won't separate as it sits.
Read More -
Your Toaster Can Double As A Makeshift Grilled Cheese Press
Making grilled cheese sandwiches can be a pain, especially if there's no stove available and if you want to avoid a mess. There is an easier way - your toaster.
Read More -
The Chef-Approved Hack To Peel A Whole Head Of Garlic In Seconds
To easily peel a head of garlic, place it in a sealable jar, such as a mason jar, and vigorously shake it until the skin detaches from the cloves.
Read More -
How To Melt Cheese For Nachos Without Burning Them
Making nachos at home can be such a joy when they're ready, but first you'll need to be sure not to burn them while melting the cheese. Here are some tips.
Read More -
You'll Want French Scrambled Eggs Every Day After One Bite
Do you love scrambled eggs? Do you also love custard? Bring the two together with the ultimate comfort food: French scrambled eggs, aka œufs brouillés.
Read More -
Why You Should Never Store Olive Oil Near The Stove
There are a few good places in your kitchen for storing olive oil, but the area near your stovetop is not one of them, despite how convenient it may be.
Read More -
11 Mistakes Everyone Makes When Cooking With A Broiler
Broilers are useful for finishing off dishes, but the speed and heat intensity when using them can create some tricky situations if you're not paying attention.
Read More -
Freeze Spaghetti Sauce In Ice Cube Molds To Save Yourself A Moldy Mess
Do you have a surplus of sauce? Were you over exuberant with your spaghetti making, and now you're drowning in marinara? Don't let it mold! Use the freezer.
Read More -
Ranch Seasoning Is The Tangy Ingredient Your Deviled Eggs Need
To add some tang to homemade deviled eggs, all you need is a packet of buttermilk ranch seasoning to awaken and brighten your delicious dish.
Read More -
Cut Paella Prep Time Way Down With Canned Clams And Mussels
Paella is notorious for how long it takes to cook, but there are ways to save time in the process such as using canned clams and mussels for the dish.
Read More -
14 Tips That Will Make Your Pancakes Taste Like They Came From A Diner
Dreaming of sliding into a booth at your favorite spot and ordering a piping hot buttermilk full stack? Here's how to achieve that dream at home.
Read More -
The Barbecue Sauce Bobby Flay Always Keeps In His Pantry
Bobby Flay, known for his savoir faire when it comes to barbecue, has a very specific sauce that uses to help amp up flavor when he lights up the grill.
Read More -
Eggs Are Your Secret Weapon For Creamy Pan Sauce Without Dairy
Sometimes, for whatever reason, you want to skip the dairy in your food. You can ditch the cream and still thicken your pan sauce (or soup!) with just an egg.
Read More -
How Pool Noodles Can Help You Store Knives Better
A pool noodle may not look like much, but it can be transformed into a stable, no-sliop tool that can hold as many kitchen knives as you please.
Read More -
Store Your Best Knives In Newspaper Before It's Too Late
A quality kitchen knife is meant to last a lifetime, so make sure to protect its blade by wrapping it in newspaper before tossing it into a drawer.
Read More -
Here's How Long It Actually Takes To Microwave A Sweet Potato
While it's not always great to use the microwave for regular baked potatoes, that's not the case with sweet potatoes. Here's how to do it and how long it takes.
Read More -
The Belt Buckle Hack To Open Bottles Without An Opener
There's nothing more frustrating than reaching for a cold brewski only to find that you've misplaced your bottle opener. Fear not -- all you need is a belt.
Read More -
The Uncommon Canned Peppers Bobby Flay Always Has On Hand
You've likely seen chefs rave about Calabrian chilies, but Bobby Flay keeps a sweet and smoky Spanish pepper on hand: piquillo peppers, perfect in any dish.
Read More -
Miso Is The Umami Ingredient Your Spicy Cocktails Need ASAP
There are plenty of ways to amp up the umami factor of savory cocktails, but if you haven't tried adding miso to the mix, you need to for a burst of flavor.
Read More -
Rachael Ray's Trick To Get Burger Seasoning Exactly Right
Rachael Ray has a great time-saving trick for seasoning burgers if you might be unsure if your spice blend is the right fit - here's how to follow her lead.
Read More -
The Technique That Makes Moo Goo Gai Pan Superior To Your Standard Stir-Fry
Velveting is a cooking technique that tenderizes and imparts a silky texture to meat by marinating it in a mixture of alkaline ingredients before cooking.
Read More -
Tips For Properly Storing And Cleaning Mussels, According To A Chef
Food Republic spoke to a pro chef to learn how to safely bring mussels home and store them, plus tips for washing and cooking them in a delicious broth.
Read More -
Ina Garten's Salt Rub Tip For Golden, Flaky Potato Skin
Everyone has their secrets when it comes to making that perfect baked potato, but kitchen guru Ina Garten has the best tip for flavorful crunchy potato skin.
Read More
