Take A Waffle Iron To Tofu For The Crispest Possible Results
Nothing is as disappointing as soggy tofu is. Never eat limp bean curd again with this ingenious waffle iron hack for the crispiest tofu ever.
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Turn A Mini Pint Of Ice Cream Into A Luxurious Affogato
Feeling like you should treat yourself to an affogato? You really should -- but instead of scooping ice cream into a glass, try using a mini pint of ice cream. -
The Unexpected Utensil Giada De Laurentiis Uses To Plate Pasta
Giade De Laurentiis' technique is a great way to make a smaller serving look bigger by tricking the eye into looking up instead of at the blank plate space. -
Mistakes Everyone Makes When Cooking With Ginger
Lots of home cooks make mistakes when cooking with the herbaceous funny looking ginger. So we've made a list of common blunders -- so you can avoid them. -
Stale Bread Is Your Unusual Secret Weapon For Rich Brownies
You probably know that stale bread can be repurposed to make panzanella, ribollita, and bread pudding. But did you know it can also be used to create brownies? -
The Pantry Ingredient That Cleans Up Bacon Grease In A Flash
Before you risk damaging your plumbing by pouring bacon grease -- or any grease -- down the sink, reach for this pantry staple for an easier way to clean up. -
Lipton Onion Soup Is The Nostalgic Ingredient Your Meatloaf Needs
Lipton onion soup mix has endured since the 1950s for good reason. Today, this nostalgic ingredient is what your meatloaf needs for an extra flavor punch. -
Vegetable Oil Is Your One-Step Hack To Prevent Stubborn, Sticky Lids
While it can be tough to open stubborn, sticky jars, once you have it open, vegetable oil is the key to preventing that lid from getting stuck a second time. -
Carla Hall's Rolling Pin Hack Yields Perfectly Crisp Shrimp
Carla Hall's hack of flattening shrimp with a rolling pin ensures they are uniform in size and shape, resulting in the most perfectly crisp shrimp. -
The Ingredient That Gives Ina Garten's Pound Cake A Crackly Edge
Ina Garten's pound cake recipe includes an easy extra step that is sure to give your baked treat the crackly, crunchy bite that dreams are made of. -
Enchilada Sauce Is All You Need To Revamp Fried Eggs
Is there anything more satisfying than fried eggs for breakfast? Well, actually, yes -- eggs that have been fried in enchilada sauce will blow your mind. -
The Knife Swap For Cleanly Cut Brownies
Brownies are less likely to adhere to the blade of a plastic knife, so you can cut through them cleanly without worrying about tearing or crumbling. -
40 Ways To Elevate Your Thanksgiving Stuffing Game
You don't have to make the same stuffing every year for Thanksgiving. If you want to spice up the tradition, we've got 40 delicious ways to do it right here! -
Bacon Grease Is Your Secret Weapon To Revive Leftover Fried Rice
Leftover fried rice is a great next-day meal but if you really want to punch it up a notch, use bacon grease to heat it for great results every time. -
Ina Garten's Best Tips For A Stress-Free Thanksgiving
If you're an Ina Garten fan -- and let's face it, you probably are -- we've got amazing Thanksgiving tips from the Barefoot Contessa. No worries, we got you! -
Swap Your Go-To Smashed Potatoes For Brussels Sprouts
Brussels sprouts serve as excellent substitutes for smashed potatoes because they can be seasoned and paired with a wide array of other ingredients. -
Flip Your Zester Upside Down And Double It As A Lemon Juicer
Just because a kitchen gadget claims it's as a one-use tool doesn't mean it has to be. Take this tip to flip your zester upside down and use as a lemon juicer. -
How To Zest A Lemon Without A Grater Or Microplane
The most popular way to zest lemons and other citrus is with a microplane or grater. Alternatively, you might turn to a hand grater. But there are other ways. -
How To Season A Wok And Keep It That Way
Whichever seasoning process you choose for yuor wok, each method will get the job done well as long as the proper steps are taken. -
Why It's Considered A Faux Pas To Wash Dusty Champagne Glasses
You might be tempted to re-wash Champagne flutes that haven't been touched since last New Year's, but according to some experts, you should fight this urge. -
Make Cheesecake Factory Avocado Egg Rolls With Leftover Guacamole
While keeping the avocado chunky is part of the texture of Cheesecake Factory avocado egg rolls, sun-dried tomatoes and chopped red onion provide that element. -
How To Order Whiskey At A Bar Like You Know What You're Doing
If you're uncertain about which whiskey to order, the best approach is to think about what flavor profiles you like, and ask your bartender for help. -
The Spicy Ingredient That Elevates Peanut Butter And Jelly Sandwiches
Mixing canned chipotle peppers in with jelly ensures an even distribution of heat, transforming your peanut butter and jelly sandwich into a scrumptious treat. -
The Best Substitute For Apple Juice In Recipes
Making a new recipe only to discover it needs apple juice but you're fresh out? No, your recipe isn't ruined. You can save it with this handy dandy swap. -
Why You Should Always Stab Your Lemon Before You Juice It
Interestingly, there's a solid reason you should always stab your lemon before trying to extract its juice. And no, it's not to take out your aggression. -
Ina Garten's Pro Tip For Buffet-Style Scrambled Eggs
If you want to make a big batch of eggs for a crowd, there are good ways to do it. Ina Garten has one pro tip for the best buffet-style scrambled eggs. -
Why You Should Slice Your Beef While It's Still Frozen
Quick cooking beef dishes are a breeze to put on the table for a weeknight meal, but you should consider slicing your beef while it's still frozen. Here's why.
