Paprika Is The Star Of Alton Brown's 'Perfect' Chicken Dish
When Alton Brown has a tip, we listen. And we love this one for using bold paprika for the 'perfect' chicken dish that will tempt tastebuds and look pretty too.
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How To Fix Seized Chocolate With Just Boiling Water
Melting chocolate can be a tough process, but even if the worst case scenario happens and you end up with seized chocolate, you can fix it with boiling water. -
What Is A Cold Whisk In Recipe Instructions?
When a baking or dessert recipe asks you to use a cold whisk, this is what you need to do to follow that direction and get the best end result. -
The Easiest Flavor Boosts For TikTok's Green Goddess Salad
If you want to make the viral TikTok green goddess salad your very own, there are a ton of easy swaps and flavor boosts that you can add in. -
Huge Mistakes You're Probably Making With Canned Beans
Canned beans can be a versatile option for on-the-go meals. And they're loaded with all kinds of good stuff. But you might be making big mistakes -- here's why. -
The Ben & Jerry's Hack To Save Your Ice Cream From Freezer Burn
There's nothing as heart-wrenching as going in for that pint of ice cream only to discover it's covered with freezer burn. Avoid the sorrow with this easy tip. -
Ina Garten's Easy Trick For Ultra-Thin Meat Slices
Slicing meat can be tricky, especially when you need the slices to be extra thin. Ina Garten's simple hack makes cutting meat into thin slices a breeze. -
Ina Garten's Favorite Type Of French Wine Is Light And Drinkable
Ina Garten, queen of both the kitchen and the East Hamptons, knows her way around pairings, and her suggestion for wine just makes so much sense. -
How To Stop Overpaying For Ice At Starbucks
Don't you hate it when you order an iced coffee from Starbucks, and the drink comes out practically half full of ice? There's an easy way to get around that. -
How To Store Fudge To Keep It Moist Through The Holidays
Fudge is a classic treat for the holidays but it can dry out all too quickly if it isn't stored properly. Here's how to store fudge to keep it moist long-term. -
Delicious Ingredients That Will Change The Way You Make Pancakes
There's nothing like a warm stack of pancakes. From Greek yogurt to pumpkin, we've got lots of wonderful ingredients that will up your pancake game. -
Peter Luger Steak House VP On 136 Years, Top Steak Tips, And A New Vegas Outpost - Exclusive Interview
Peter Luger is an iconic name among New York steakhouses. Jody Storch, the restaurant's VP, spoke to Food Republic about maintaining quality for generations. -
The Best Mayo To Use For Tuna, Egg, And Chicken Salad
To get the most flavor out of your creamy egg, tuna, or chicken salad, you want to reach for the best mayo - which is one that includes MSG, like Kewpie. -
Ditch Your Stovetop Grates For Better Charred Vegetables
You can enjoy charred vegetables all year long, even without a grill. Simply ditch your stovetop grates and cook veggies right over the open flame. -
The Ham Labels You Need To Avoid At The Grocery Store
Whether you're planning a nice holiday meal or simply a big weekend brunch, it pays to always avoid ham that has too much water when shopping at the store. -
Hot Chocolate Bars Are A Versatile Way To Add Toppings To Your Drink
There's nothing like the holidays to make us all want to feel a little festive -- make your hot cocoa experience magical by setting up a hot chocolate bar. -
The Secret To Martha Stewart's Childhood Favorite Mashed Potatoes
Martha Stewart's go-to mashed potato recipe, passed down by her mother, contains a secret ingredient that has made it her favorite since she was a child. -
Ina Garten's Go-To Dutch Oven Is Probably Yours, Too
Ina Garten's favorite Dutch oven, the Le Creuset #26, can certainly be well worth the investment - so long as you know how to take good care of it. -
The Best Bacon Grease Substitute When You're In A Pinch
If bacon grease is unavailable, it can be substituted with lard in a pinch. Both fats can be used interchangeably, though with a notable difference in taste. -
Martha Stewart's Key To Better Pies Is All In The Butter
Martha Stewart is chock full of useful baking tips. Her simplest tip for baking better pies is all about using the best butter possible for the pie crust. -
Charcuterie Chalets Kick Gingerbread Houses To The Curb
If you and your family enjoy meat and cheese more than gingerbread, you'll want to learn how to make a charcuterie chalet for your holiday gathering. -
Why Using The Shiny Side Of Tin Foil Doesn't Actually Matter
While the two sides of tin foil - shiny and dull - might make it seem like they hold different purposes, they are actually one and the same for cooking uses. -
Can And Should You Freeze Mayo?
If you want to freeze mayo, follow these tips to do it the right away, and learn what sort of changes the condiment might undergo after thawing. -
It's Actually Not That Difficult To Make Avocado Roses
Adding a certain flair to your dishes and making your meals so photographable just got a whole lot easier. Slap an avocado rose on your plate with this trick. -
Can You Cook Frozen Chicken Without Thawing?
Are you craving chicken for dinner but forgot to take it out of the freezer ahead of time? Can you still cook it without thawing? Let's find out. -
Canned Ingredients That Will Take Your Ramen To Another Level
Ah, the comfort of enjoying a hot bowl of yummy ramen. Did you know you could add canned ingredients to punch up the flavor and texture of ramen? Let's noodle. -
Use Sugar Over Rice For A Versatile Pie Weight
Using sugar as a pie weight not only results in a delicious, perfect pie crust but also creates a delicious and versatile byproduct: toasted sugar.
