The Grating Trick To Thaw Frozen Butter In A Hurry
It's exceedingly easy to use a cheese grater to instantly make a stick of frozen butter more spreadable or mixable, with no defrosting time required.
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Kick Your Vanilla Ice Cream Up A Notch With Olive Oil And Sea Salt
It may sound strange, but are many reasons why olive oil and salt perfectly complement vanilla ice cream, and the combo is up for endless experimentation. -
Why Lentils Are The Ideal Ingredient Swap For Meatless Lasagna
Lentils maintain a firm yet slightly creamy consistency with an earthy, savory taste, easily replacing the ground meat in traditional lasagna. -
Stop Spending On Coffee Creamer And Use These 3 Simple Ingredients
If you habitually drink coffee creamer, you can actually save a nice chunk of change by simply making your own. It's cheap, easy, and it's customizable. -
Your Mashed Potatoes Have Been Missing Parsnips All Along
If you have not tried parsnips before, combining them with potatoes into a creamy potato-parsnip mash is a good way to introduce them into your home cooking. -
Do Your Oatmeal A Huge Texture Favor With Boba Pearls
Oatmeal is a staple, but it can become samey pretty quickly. To avoid the breakfast rut, why not try topping your oatmeal with some honey-soaked boba pearls? -
How Ina Garten Keeps 40-Year-Old Pots And Pans Sparkling Clean
Whether you invest in high-quality pans or simply have an old non-stick frying pan that you love, you'll want to take care of it the way Ina Garten does hers. -
How To Tell When Chicken Is Cooked Inside, According To Giada De Laurentiis
We all know that the safest way to ensure chicken is cooked is with a thermometer, but Giada De Laurentiis has a tip for how to tell when you don't have one. -
The Best Ways To Cook A Baked Potato And Methods You Should Avoid
Whether you're looking for a fluffy, tender inside, crispy skin, or a fast way to get similar results, you have options. Of course, some of them work better. -
Cure Your Egg Yolks In Soy Sauce For An Extra Umami Punch
If you haven't tried a soy-cured egg yolk yet, you need to put it on your radar. Soaked in soy and delicious seasonings, the yolk becomes jammy perfection. -
The Wooden Spoon Hack To Check Hot Oil Without A Thermometer
If you don't own a food thermometer, a simple wooden spoon or chopstick can tell you if your frying oil is too hot, not hot enough, or just right. -
Transform Store-Bought Mayo Into Aioli With Only 2 Ingredients
Store-bought mayo can easily be transformed into a creamy aioli with the addition of punchy raw garlic and a squeeze of bright, citrusy lemon juice. -
The Overrated Kitchen Tool You Won't Find In Ina Garten's Kitchen
We all have preferences in the kitchen, including what tools we reach for when mincing garlic. Yet the garlic press won't be found in Ina Garten's inventory. -
5 Ways To Open A Wine Bottle Without A Corkscrew In Sight
So you've brought a bottle of wine to a party only to realize, with dawning horror, there's no bottle opener. Never fear! You can still get the cork out. -
Do Bread Crumbs Get Moldy?
We have the answer on whether or not breadcrumbs can grow mold, plus tips on how to store them so you don't have to worry about a spore colony in your pantry. -
Why Ree Drummond Preps Cinnamon Rolls In Her Dutch Oven
Chef Ree Drummond's cinnamon roll recipe uses a Dutch oven in a clever way, helping you to make perfectly fluffy rolls without dirtying extra dishes. -
Different Types Of Potato Salad You Need To Try At Least Once
No matter how loyal you may be to your family's secret potato salad recipe, keep an open mind and give some of these unique and creative varieties a try. -
6 Of The Best And 6 Of The Worst Box Cake Mixes At The Grocery Store
Okay, so you love cake mixes. Awesome. And we know that. That's why we have a list of the best and worst boxed cake mixes, according to reviews. Dig in! -
Why You Shouldn't Make Fried Rice With Fresh Cooked Rice
There's a good reason why fried rice is actually better made with leftover rice, but you can still use fresh, so long as you know how to prep it properly. -
Tips You Need When Cooking Meatballs
We are going to cover some simple but very effective tips that should help you avoid ending up with subpar meatballs made to go in any tasty dish. -
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. -
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.
