Save Time On An Egg Wash, Reach For The Mayo Instead
An egg wash lends any baked good a crispy golden finish that's oh-so pretty. But why bother with the mess of eggs when you can use mayo instead?
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Relying On The Delayed Start Function Could Kill Your Oven
As kitchen appliances become more and more sophisticated, some features are not all that they seems. The delayed start function can hurt your oven. -
Leftover Alfredo Sauce Is The Star Ingredient To Elevate Creamy Dips
Have some leftover alfredo sauce but no pasta? No problemo! Alfredo can turn just about any dip into a creamy, delicious dream, perfect for any occasion. -
How To Slow Down Avocado Ripening
Avocados are as finicky as they are delicious. To ensure that your luscious green fruit stays in peak ripeness, you may need to slow things down. -
Why You Should Shamelessly Slather Mayo On Every Chicken You Cook
It might seem unusual, but if you love chicken with crispy skin and a juicy, flavorful interior, you should consider marinating it in mayonnaise. -
Ina Garten's French Method For Velvety Scrambled Eggs
If you want the most indulgent scrambled eggs ever, follow Ina Garten's penchant for using the French method that produces the most velvety results. -
The Failproof Way To Clean Burnt Juices From A Sheet Pan
Roasting meat and veggies on a sheet pan can create stubborn stains and burnt-on food residue, but the best method for cleaning your pan is super simple. -
The Canned Ingredient You Need For Ultra Savory Mashed Potatoes
Mashed potatoes -- can't get any better, right? Well, actually they can. Add this one ingredient for a savory take that will change weeknight dinners forever. -
How To Split Starbucks Drinks With A Friend For A+ Coffee Budgeting
As the Sweeney Todd quote goes, times is hard. Fortunately, you can make things a little easier and save some cash with this simple Starbucks ordering hack. -
The Secret Ingredient That Adds New Life To Elotes
While elotes taste great all on their own, there's a way to jazz up this popular Mexican street dish with an ingredient that may be surprising. -
Food Storage Mistakes You Need To Stop Making
Properly storing food doesn't have to be complicated. Here's several mistakes people make when storing food -- and our tips will help you avoid these pitfalls. -
Cast Iron Pans Yield The Crunchiest Bread Loaves, But There's A Catch
Using a cast iron pan to bake your next loaf of bread might add a few minutes to the cooking time, but the delightfully crunchy end result is worth it. -
The Tart Fruit Your Guacamole Needs Yesterday
To turn your basic guacamole into a delightfully tart and bright spread that's perfect for potlucks and holiday gatherings, add this seasonal fruit. -
The Parchment Paper Hack That Makes Storing Raw Bacon A Breeze
Bacon can be frozen for up to four months before its quality and flavor begin to deteriorate, and using parchment paper to store it is a genius hack. -
The Murky Difference Between A Stromboli And A Calzone
They're both delicious and high reminiscent of pizza, but they couldn't be more different. So what's a stromboli, and how does it differ from a calzone? -
Why You Should Think Twice Before Refrigerating Stone Fruit
If you love stone fruits like peaches, apricots, or cherries and want to preserve them, here's why you should think twice about doing so in the refrigerator. -
Why Ina Garten Wasn't Allowed To Cook Growing Up
Ina Garten may be a beloved and famous chef today, but she actually wasn't allowed in the kitchen growing up as her mother preferred to do all the cooking. -
Ice Cream Cones Are The Perfect Shortcut For At-Home Cannolis
If you love cannolis, no need to go to the Italian bakery. You can make them right from home using ice cream cones as a shortcut for the outer shell. -
The Underrated Kitchen Tool You Should Use To Flip Eggs
If flipping eggs terrifies you, there's one trick you can use to help prevent a mess. And it just so happens to be an underrated kitchen tool. -
Why You Should Never Use A Hot Pan To Cook Bacon
Placing raw bacon in a hot frying pan causes the strips to seize and shrivel, cooking the protein too quickly and leaving chewy pockets of fat. -
How To Turn Your Forgotten Dried Fruit Into Nostalgic Candy
Sour patch kids, sour gummy strips, warheads -- our childhoods were full of mouth-puckering sweets. Hit that nostalgia with homemade dried fruit sour candy. -
How To Line Your Oven With Aluminum Foil Without Damaging It
Instead of lining the bottom of your oven with foil, which can actually damage its element, try placing in on the rack beneath a pan or casserole dish. -
5 Things You Need To Know Before Grilling In Cold Weather
Yes, cold weather is on the horizon, but that doesn't mean we can't break out the grill for a cookout. Here's how you can keep things safe when you do. -
Fried Chickpeas Are The Best Crouton Swap For Protein-Packed Salads
Want to add a pop of protein to your salad but still get that classic crouton crunch? It's time to fry up some garbanzo beans for this easy swap. -
When To Use Burr Vs. Blade Coffee Grinders
Burr grinders offer more control over the grind, produce consistently sized ground coffee, and tend to be more durable - but they also cost more. -
Sour Cream Is The MVP For Moist Bisquick Coffee Cake
Got plans to make your world-famous Bisquick coffee cake? Before you do, consider adding some sour cream to the batter for an extra-tender crumb. -
How To Portion Out Pizzas For 20 Very Hungry Friends
According to the golden pizza rule, if you're planning to host 20 hungry friends for dinner, you should plan to order approximately eight pizzas.
