The Liquid Rule To Remember For Better Gluten-Free Bread
If you want a better loaf of gluten-free bread that tastes hearty and is pliable for sandwiches, follow this simple rule with your liquid ingredients.
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Rinse Frozen Fish Under Cold Water For Better Baking
Washing your frozen fish fillets under cold water will allow your fish to brown for a more delicious result, and will also prevent mushiness. -
The Double Pod Hack To Boost Keurig Coffee
If you've found that Keurig coffee just isn't strong enough for your taste, there may be a way to make a brew with more kick by doubling up on the pods. -
Snactiv: Here's What Happened After Shark Tank
The featured product on Season 13, Episode 10 of "Shark Tank" was Snactiv, a handy little device intending to revolutionize the world of snacking. -
The Olive Oil Hack To Get Precise Measurements For Sticky Ingredients
To prevent sticky ingredients from clinging to measuring cups and spoons, lightly coat the inside of your measuring utensil with a bit of olive oil. -
The Salt Trick To Keep Lemon Juice Fresh For Months
Lemons can be expensive and may not last long when cut open, but there is a way you can preserve the juice by just adding some salt. -
14 Mistakes You Should Avoid While Cooking Steak
Cooking a steak well can be a massive culinary slam dunk. Before you sizzle, make sure you're avoiding these common, potentially meal-sabotaging mistakes. -
Alton Brown's Flour Swap For Chewy Chocolate Chip Cookies
Find out why Alton Brown's chewy chocolate chip cookie recipe, which he appropriately calls "The Chewy," uses bread flour instead of all-purpose flour. -
The Hot Water Hack To Revive Old Lettuce
Wait! Before you go throwing out your droopy, wilted lettuce, try soaking it in hot water first. Yes, you read that right: hot water, not cold. -
The Best Cheeses To Bring To A Picnic To Avoid A Melted Disaster
Picnic season is every season, but when the weather is hot, certain cheeses don't fair particularly well. These are the best cheeses to take on your picnic. -
Duff Goldman's Upside Down Pan Hack For Perfect Crepes
Duff Goldman has found an incredible hack for making the perfect crepes and it's one he picked up from a 12-year-old contestant on "Kids Baking Championship." -
The Scientific Reason Chefs Prefer Frozen Fries Over Fresh
Everything is better fresh, right? Well, not exactly. When it comes to things like French fries, it actually makes more sense to use the frozen type. -
15 Store-Bought Substitutions That Are Ina Garten Approved
Even Ina Garten agrees that these frequently homemade (and often expensive or time-consuming) dishes can be substituted for their store-bought counterparts. -
Swap Watermelon Into Your Favorite Tomato Salsa And Thank Us Later
Summer and salsa go hand in hand - just like summer and watermelon. For a twist, why not add watermelon to your go-to salsa recipe for an extra hydrating treat? -
Alton Brown Doesn't Think Air Fryers Can Really Exist
Alton Brown is never one to mice words and he's not holding back on his thoughts regarding air fryers. Here's why he says they’ll can't really exist. -
Dehydrate Lemon Slices In The Air Fryer For Powerful Flavor
Rather than roasting lemons in an oven, which tends to caramelize them as they dehydrate, an air fryer locks in a wealth of lemon flavor for versatile use. -
How To Easily Temper Chocolate, For The Uninitiated
Tempering yields chocolate with "a snappy, professional-looking finish," according to Alton Brown, scientific hack extraordinaire, on his blog. -
What To Do When You Accidentally Dump Out Your Pasta Water
Did you know pasta water can make your sauces extra thick and creamy? But, if you accidentally dump it out, there is another way to create the hack. -
13 Upgrades For The Best Frozen Waffles Of Your Life
Don't feel held back by your store-bought, frozen waffles. These quick hacks can help you create restaurant-quality waffle dishes without breaking a sweat. -
Jacques Pépin's Foolproof Bowl Tip For Perfect Soufflés
While the French are known for their fabulous cuisine, no one is a master the way Jacques Pépin is. But how does the master make such stunning soufflés? -
Turn Your Nearly-Empty Jam Jar Into A Cocktail Shaker
Don't toss that nearly-empty jar of jam just yet! Transform it into your new favorite cocktail shaker and concoct some delectable, jam-infused beverages. -
The Golden Ingredient Trio To Build Better Watermelon Salads
Watermelon salad is to summer what pumpkin spice is to fall: it's everywhere. Delicious on its own, there is a sure fire way to kick things up a notch. -
Break Out The Fancy Mustard For Lazy Deviled Eggs
Deviled eggs are delicious, but can be time-consuming to make. Get the flavor without the fuss by pairing hard-boiled eggs with your favorite mustard. -
Barbecued Pork Belly Recipe
Reverse searing pork belly before searing it over high heat for a few minutes to create a dark crisp crust is well worth the effort in this recipe. -
Handy Pan: Here's What Happened After Shark Tank
After launching an unsuccessful campaign on Kickstarter in 2018, the duo made the ultimate leap to bring the Handy Pan from the kitchen to "Shark Tank." -
Graham Elliot's Signature Burger Toppings Are Fairly Unconventional
As a restaurateur and co-host of "MasterChef," you better believe Graham Elliot has got something as basic as a burger recipe nailed down to a science. -
Skip The Water For A Richer Bowl Of Grits
While traditionally cooked with water, grits cooked with milk and cream create a much more delicious outcome - a creaminess that is nothing short of indulgent.
