The Right And Wrong Way To Reheat Mashed Potatoes In The Microwave
There's nothing like hot off the stove mashed potatoes, and that creamy magic is tough to recreate the next day. However, your microwave may be the key.
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Make Starbucks-Style Cake Pops From Store-Bought Sugar Cookies
Starbucks cake pops are a popular treat but can add up fast. To create an easy and affordable version at home, using store-bought cookies as the base.
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How To Make Your Own Breadcrumbs Without A Food Processor
While using a food processor is the quickest way to make homemade breadcrumbs, you can also use an old-fashioned cheese grater to get the job done.
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How To Reheat Fried Chicken For A First-Day Crunch Factor
There's nothing worse than soggy fried chicken, so follow our tips for using the right tools and prep methods to reheat it to its former crispy glory.
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Your Freezer Is Key For Crunchier Potato Chips
If you want to prevent your open bag of potato chips from going stale, you need to try this hack: Simply put your bag straight into the freezer.
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Rub Your Plates And Bowls With Garlic And Thank Us Later
Cut a raw garlic clove in half and rub it along the surface of your dinner plate - the aroma will seep into the food, but won’t overpower your meal.
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What You Can Do With Leftover Buffalo Chicken Dip
There are about a million things you can do with leftover buffalo chicken dip, from making delish snacks to hearty meals perfect for family dinner.
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These 2-Ingredient Biscuits Should Be Your Go-To Party Favor
Need a good party favor idea for an upcoming gathering you're hosting? Try these 2-ingredient biscuits that cook up quick and leave an impression.
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Giada De Laurentiis' Secret To Better Pomodoro Sauce
To give her pomodoro sauce an irreplaceable depth of flavor, Giada de Laurentiis uses a tasty 'scrap' ingredient that is sadly overlooked in the kitchen.
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The Secret To Storing Bananas Without Bruising Them
The best storage method for bananas mimics how they grow: hanging. This prevents bruising from the pressure of other bananas, as well as accelerated ripening.
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The Pillowy Pasta You Can Make From Stale Bread
Save your old bread and heels in the freezer so that you can whip up this delicious, rustic pasta from northern Italy that's cooked in chicken broth.
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The Best (And Worst) Kitchen Tool For Mashing Potatoes
Before you reach for a potato masher or blender to make mashed potatoes, learn which tools can do a more effective job and which ones will create a gummy mess.
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Mistakes Everyone Makes With Their Homemade Pizza Dough
If you've never made homemade pizza dough, you really should consider giving it a whirl! To help you, we're highlighting several common mistakes to avoid.
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A Fork Is All You Need To Easily Peel Shrimp
Buying shell-on shrimp is always a better value but it can be intimidating to think about all the work that goes into peeling them - unless you use a fork.
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14 Complicated Dishes That Aren't Worth Making At Home
Cooking up a creamy risotto or a rich beef Wellington sounds great in theory -- until you discover just how much time, skill, and money they require.
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The Cookbooks Ina Garten Reads For Inspiration
Ina Garten has authored numerous cookbooks of her own, but she still turns to a mix of both classic and more modern cookbooks for inspiration.
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How To Easily Clean In Between The Glass Panes Of Your Oven
Cleaning your oven is no easy task, especially if you're attempting to do so in between the glass panes of the door. But a trick using duct tape can help.
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FIFO: The Rule You Need To Store Food Like A Chef
FIFO seems like a mysterious term, but this food storage mantra used by pro chefs couldn't be easier to understand and follow, saving you money and food waste.
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What Makes Tomatillos Different From Tomatoes?
Tomatillos and tomatoes may seem closely related, but before you use them interchangeably, know that they actually have more differences than similarities.
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The Last-Minute Mistake That Causes Overly Dry Meatloaf
Have overly dry meatloaf? It's common but it can also be remedied by avoiding this last-minute mistake. Here's what not to do the next time you make the dish.
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Martha Stewart's Must-Know Tip For Picking Clams
Martha Stewart recommends purchasing live clams whose shells are tightly shut, as when steamed, they will gradually open, revealing their delicious meat.
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Vanilla Wafers Are The Perfect Base For Mini Cheesecake
If you need the quickest cheesecake recipe, a mini version is the way to go, and using vanilla wafers as the crust cuts down on a somewhat time-consuming step.
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Mix 2 Different Sugars For Spongy, Cake-Like Cookies
If you prefer your cookies to be fluffy, soft, and cake-like rather than thin and crispy, follow our tips for using two types of sugar in your recipe.
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12 Unexpected Ways You Should Be Using Cottage Cheese
Cottage cheese doesn't always have the best reputation, and you might be seriously underestimating its potential to elevate some of your favorite dishes.
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How Much Your Burger Patties Should Actually Weigh
There are a million ways to make a burger, but if you want a solid standard, your patties should be around a quarter pound in weight before they hit the grill.
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How To Pair Sake With Food
Leo Lê, the Beverage Director at Momoya Soho, told Food Republic that sake is a versatile beverage that pairs well with many dishes and cuisines.
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14 Types Of Rice And The Best Dishes To Use Them In
Cooking with rice can feel like a mundane affair but there's a universe of options at your disposal. Here are 14 types of rice and the dishes to cook them in.
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