Your Olive Oil Isn't Just For Cooking. Here's How It Can Clean Your Kitchen
If you're only using olive for cooking, you're missing it on some of its benefits as a cleaning product. Here's how it can make your kitchen sparkle.
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The Ideal Knife To Cut Sushi Looks More Like A Sword
While you can get away with making sushi using a basic chef's knife, this traditional sword-like tool for slicing raw fish gives you more precise results. -
Does Searing Meat Actually Lock In Juices?
We've all been taught the importance of getting a good sear on meat for maximum flavor, but does it actually lock in the juices? -
The One Ingredient You Need For Extra Creamy Vodka Sauce
If your goal is an extra creamy and luxurious vodka sauce, Matt Harding, Chief Concept Officer for Piada Italian Street Food, recommends this ingredient. -
Why Carbonated Drinks Are The Secret To The Perfect Fish Batter
The secret to achieving an airy crust in your fish batter, with just the right amount of crunch, is to make the batter using a bubbly carbonated drink. -
The Uncommon, Citrusy Spice You Need To Sprinkle On Your Next Batch Of Cookies
If you want to bring a citrusy kick to your cookies without adding citrus -- either juice or zest -- just grind up some of this particular spice. -
How Long Should Sweet Potatoes Cook In The Air Fryer?
The air fryer speeds up the cooking time of sweet potatoes any way you make them, whether they're baked whole, turned into fries, or even cubed. -
Use Salt Water The Next Time You Thaw Fish – Here's Why
While there are plenty of ways you can thaw fish, many aren't safe or will leave you with soggy, sad flesh. We spoke to an expert to find out the best method. -
You've Probably Been Breaking One Food-Cutting Etiquette Rule
There are plenty of rules concerning etiquette and fine dining, and you may have unintentionally been breaking this one rule when eating out. -
Can You Cook Lobster Tails From Frozen?
You don't need fresh lobster tails to create an impressive dish. Instead, rely on frozen lobster tails to craft a deliciously sophisticated meal. -
How To Replicate The Crust And Crumb Of Artisan Bread At Home
Artisan bread is rustic, crusty, and delicious partly thanks to its particular crumb, but can you make it at home? We talked to an expert to find out how. -
Filipino Fruit Salad Is The 3-Ingredient Treat That Tastes Like Vacation
Made with only three ingredients, Filipino fruit salad is a simple dessert that can be prepared in no time and boasts a bright and creamy tropical essence. -
Dip Strawberries In A Sweet And Tangy Coating For A Tasty Treat
If you're looking to add more flavor to your next batch of strawberries, consider whipping up this quick and easy fruit dip that's perfect for snacking. -
Don't Limit Your Bread Machine To Loaves: It's A Dough-Making Powerhouse
There are so many types of bread out there, and your bread machine can master most -- but it's also great for so much more, including other doughs. -
Give Deviled Eggs A Crunchy Twist With Help From The Air Fryer
While you can certainly brown your deviled eggs for incredible flavor, why not try air-frying your next batch instead for an extra crunchy bite? -
Give Leftover Mac And Cheese New Life With A Tex-Mex Inspired Spin
Rather than letting your leftover mac and cheese languish in the fridge until you throw it out, try this hack, which also happens to be a quesadilla hack. -
How To Properly Use A Meat Thermometer
For many cooks, the only truly foolproof way of telling the doneness of your meat is by using a thermometer. With one, the guesswork goes away entirely. -
Amp Up The Flavor Of Your Baked Goods With A Simple Butter Infusion
Sofia Schlieben, Corporate Pastry Chef at JF Restaurants, says one of the easiest ways to add concentrated flavor to your baked goods is to use infused butter. -
Ordering Steak Tips? They'll Be Different On The East And West Coasts
If you order a slew of steak tips on the East Coast and then the same thing on the West Coast, you're going to get two very different cuts of meat. -
Trying To Eat Less Meat? Make It The Side, Not The Star
Whether you're doing it for your health or the environment, reducing your meat consumption can be tricky. Think of it like a side instead of a main. -
The Simple Mistake That's Ruining Your Ground Turkey
Ground turkey sometimes carries a reputation for being dry and bland, but it's not that hard to avoid the one crucial mistake that tends to ruin it. -
The Unexpected Fruit Peel That Can Be Transformed Into A Vegan Bacon Alternative
Vegan bacon, frequently called facon, can be made at home pretty easily. Just grab the right spices, maybe some liquid smoke, and this one fruit peel. -
How To Use Eggs As The Unexpected Topping For Hot Dogs
Hot dogs and eggs may seem like odd, but the two go together brilliantly -- and with how many types of meat eggs are paired with, it's easy to see why. -
How To Freeze Radishes So They're Ready To Use At Any Time
Freezing radishes requires some essential steps in order to avoid harmful freezer burn and to ensure they're still fresh once you thaw them out. -
The Telltale Signs Your Crepe Is Ready To Flip
When making homemade crepes, flipping them is a crucial part of the process. Check out our tips to help you determine when it's time to flip. -
The Type Of Knife That's Ideal For Cutting Fruit
The versatile paring knife is a fruit-lover's best friend: Its shape, size, and sharpness make it perfect for hulling, slicing, and peeling any fruit. -
Jimmy Carter's Favorite Cut Of Steak And How He Liked It Served
President Jimmy Carter was known for many things, including being a Nobel Peace Prize winner and classic American food -- especially his steak.
