How Long Bread Can Actually Last In The Freezer
Frozen bread will keep for up to three months, but will still be safe to consume for longer if it stays continuously frozen at or below zero degrees Fahrenheit.
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Don't Wait For Camping Season To Cook Bacon On An Open Fire
If you think campfire cooking is only for summertime s'mores, you need to try building a backyard fire this winter and roasting some truly superb bacon. -
The Best Cheese To Pair With Holiday Sugar Cookies
To make your sugar cookies more grown-up, listen to an expert's opinion on pairing the perfect cheese with these treats for a smashing holiday snack. -
How To Soften Ice Cream That's Too Frozen To Scoop
When you don't have time to leave ice cream out on the counter, this softening method delivers a perfectly scoopable sweet treat in record time. -
Why You Shouldn't Leave Cream Cheese On The Counter To Soften
Defrosting cream cheese on the counter should be avoided for a very important reason, so try these two faster, better methods for softening it. -
How To Store Fresh Pasta In The Freezer
If you try making fresh pasta and realize how easy it is to do, you may never go back to store-bought again. Here's how to store batches in the freezer too. -
Why Martha Stewart Never Serves Store-Bought Dessert At A Dinner Party
Martha Stewart loves to help home cooks pull off a great dinner party with ease, but there's a big reason why she won't accept a store-bought dessert. -
The Crucial Difference In French Vs Swiss Vs Italian Buttercream
Buttercream is buttercream, right? Wrong! There are three types (not including American buttercream), and they all vary in taste, preparation, and consistency. -
Fried Egg Hacks You'll Wish You Knew Sooner
Who doesn't love a fried egg? But we get it -- sometimes it's challenging to fry up an egg to perfection. No worries. We've got several excellent hacks. -
Mayai Pasua Is The Fresh, Herby Hard-Boiled Egg You Must Try
Hard-boiled eggs are a staple in many kitchens, but mayai pasua is a Kenyan delight that will bring crisp freshness to your egg's creaminess. -
Why Using The Shiny Side Of Parchment Paper Actually Matters
You might think both sides of your parchment paper were created equal, but you might be wrong. If one side is dull and the other shiny, they aren't the same. -
Fennel Can And Will Change Your Jarred Tomato Sauce Forever
There's nothing wrong with store bought, and jarred tomato sauce is no exception. However, to spice things up a bit, consider adding fennel. -
Alton Brown's Sugar Trick For Ridiculously Crunchy Bacon
Alton Brown's sugar trick turns each slice into crunchy, candy-like bacon by sprinkling it with muscovado sugar, black pepper, and red pepper flakes. -
The Oil Mistake You're Probably Making With Non-Stick Pans
Non-stick pans are a blessing in the kitchen but if you're not using some oil to cook with them, it could be a big mistake when it comes to the lifespan. -
Vintage Bread Slicers Should Require A License To Use
Before the advent of serrated knives and pre-sliced bread, European manufacturers made popular bread slicers that look like they could take your finger off. -
Ditch The Oven, Cook Your Frozen Pizza In A Cast Iron Pan
Using a cast iron pan to cook frozen pizza is a simple method that results in a crispier pie with perfectly melted cheese and more uniformly cooked toppings. -
Why You Should Store Lettuce In Aluminum Foil At Its Peak Of Freshness
If you normally store lettuce in plastic bags, you'll want to switch to this aluminum foil method to keep it fresh for an impressive amount of time. -
Why Ina Garten Ditches The Spaghetti For Bolognese
Sure, we've all probably had a cheeky spaghetti bolognese -- aka spag bol -- but it's the opposite of traditional. Here's what pasta Ina Garten uses instead. -
The Trick To Cutting An Uneven Piece Of Fish So That It Heats Nicely
Fish is a tasty, nutritious dish, but when your cuts of meat are uneven, it can make cooking difficult. Fortunately, there are ways to cook evenly regardless. -
Clay Pans Are Key To Out-Of-This-World Roasted Chicken
If your roast chicken often turns out dry, or you're just plain intimidated about making one, this clay pot can help you bake a perfectly juicy bird. -
Rehydrate Chips For The Dreamiest Mashed Potato Puree
Is your meal missing a certain something, maybe a starch, but you don't have anything but potato chips? Don't worry. You can make a mouth-watering potato puree. -
Meal Prep Mistakes That Can Lead To Food Poisoning
Meal prepping requires some safety precautions -- especially if you're working with raw meat. Here's the bigger mistakes people make and how to avoid them. -
The One Step That Will Stop Bacon From Sticking To Your Oven Rack
The simple trick to prevent your bacon from sticking to the wire rack is to shift it halfway through cooking, ensuring the crispiest and best results. -
Fresh Bananas Are The Perfect One-Step Air Fryer Dessert
Armed with an air fryer, a home cook can do just about anything they want in the kitchen -- including make delicious desserts with just one simple fruit. -
Eggs Benedict Is Even More Comforting With A Hash Brown Base
If you love eggs Benedict, but are looking for new ways to experiment with the brunch dish, try making it even more comforting with a hash brown base. -
What The White Flecks In Your Extra Virgin Olive Oil Are
If you see white flecks floating in your olive oil, you might assume it's mold, but these spots can have another cause and don't always indicate spoilage. -
What To Do With Honey When It's Already Crystallized
Looking for your bottle of honey only to discover that the thing has crystallized? Never fear! That honey is still good -- just treat it a little differently.
