Tahini Is The Underrated Ingredient Your Baked Goods Need
Tahini can enhance the flavor of cookies, breads, and more, or you can use it as an alternative to the fatty ingredients frequently used in baking.
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Think Beyond Your Basic Board: Introducing Charcuterie Cones
If you've mastered the art of arranging delicious cheese boards, it's time to elevate your game with the next trendy way to serve charcuterie: in cones.
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Why Ina Garten Prefers Dry Over Wet Turkey Brine
When it comes to roasting a turkey, Ina Garten's go-to method is always to dry brine it. Here's why she prefers it over wet brining and how to get started.
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What To Use When You're Out Of Peanut Butter
Running out of peanut butter right in the middle of cooking something is the worst. When that happens, just use one of these peanut butter substitutions.
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Chef Kardea Brown's Quick Trick To Clean Cast Iron Pans Without Soap
Chef Kardea Brown is known for her love of cast iron skillets, and so it makes sense she has the best tips for how to keep these essential kitchen items clean.
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14 Surprising Ways To Use A Can Of Sweetened Condensed Milk
Sweetened condensed milk goes a long way in the kitchen. Here, we're highlighting how you can incorporate this toasty sweetness into lots of yummy treats.
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How To Cook Salmon In Your Microwave, According To David Chang
Cooking fish in the microwave may seem like a big faux pas, but even pro chefs like David Chang advocate for this method. Here's how he does so with salmon.
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How To Fold Egg Rolls Like A Total Pro
No takeout order is complete without a few eggs rolls. While they look and taste complex, it's surprisingly easy to roll and fold them at home.
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Crucial Mistakes Everyone Makes When Cooking Chicken
Chicken is one of most popular meats when it comes to cooking from home, but that doesn't mean we always get it right. Here's how to avoid mistakes.
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The Baking Tool That Prevents Soggy Nachos
Making homemade nachos can be a fun if not delicious cooking activity, but if you want to prevent a soggy mess, use this baking tool you may have on hand.
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The Jarred Beans José Andrés Cooks With Constantly
There is a debate ever ongoing between the virtues of dried versus canned beans, but Spanish Michelin-starred chef José Andrés prefers to buy his beans jarred.
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Ina Garten's Favorite Cheese For Creamy Scrambled Eggs
We all want to live like Ina Garten, so when she tells us her favorite cheese to use in scrambled eggs, we run to the store to replicate it.
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Why You Should Never Add Good Oil To Cold Pans
If you're wondering if you should add oil to a pan before or after heating it, there are a few reasons why you should choose the latter for high-quality oil.
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The Simple Hack To Stop Salt From Hardening In The Shaker
If you live in a humid environment, or your kitchen regularly gets steamy, you may notice your salt caking in the shaker. To prevent this, simply add raw rice.
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The Spatula Giada De Laurentiis Can't Cook Without
Giada De Laurentiis can whip up pretty much any dish, but even she knows it's the kitchen tools that are her secret weapon, including her go-to spatula.
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Egg Yolks Are Your Secret Weapon Ingredient For Silky Pasta
If you want to really ensure that your pasta sauce has a creamy mouthfeel, the secret isn't cream or cheese -- all you need are egg yolks for a luxurious sauce.
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Your Microwave Is Key To Cleaning And Shucking Corn
There's nothing quite like a beautifully charred corn on the cob, but the shucking involved, oy! Make your life easier with a simple tool: your microwave.
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The Canned Good To Substitute For Sweetened Condensed Milk
When you don't have condensed milk on hand, this canned dairy-free product is a great substitute, and there are also routes to take when you're in a pinch.
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The Reason The Milk In Your Scalloped Potatoes Is Curdling
Just when you think you've perfected your scalloped potatoes, your sauce breaks and the milk curdles. Why does this happen? Well, it comes down to fat and heat.
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13 Tips That Will Help Your Bread Stay Soft For Longer
Whether you're baking your own bread or storing a store-bought loaf, these tips will keep your bread soft and moist while avoiding mold and staleness.
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Martha Stewart's Brownie Hack Gives Edge Pieces The Best Flavor
Brownie edge fanatics, your attention please! There's a new hack from Martha Stewart that can help you get the most flavorful, texture-filled pieces ever.
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The Plastic Wrap Hack To Keep Stuffed Fridges Clean
If you hate scrubbing sticky messes and stains off of your fridge shelves, use this preventative plastic wrap trick to make cleanup much easier.
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Edible Helium Balloons Are A Huge Win For Annoying People
There are plenty of ways we can hilariously annoy our friends, but if you love being extra, it's time to look at the viral edible helium balloons.
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The Absolute Best Potatoes To Use For Gnocchi
Gnocchi are notoriously hard to make, and to avoid sticky and dense dumplings, you must shop for these varieties of potatoes and avoid some others.
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Butter Vs Olive Oil: Which Is Better For Frying Eggs?
Two of the main fats for frying eggs are butter and olive oil, but which is better? It turns out, they each have different properties for very different eggs.
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Ina Garten's Single Ingredient Sauce For Heavenly Desserts
Leave it to Ina Garten to provide a shortcut hack for the most delicious dessert ever. Here's the single ingredient she uses to make an unbelievable sauce.
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The Pantry Ingredients You Need For Foolproof Fondue
Cornstarch, potato starch, or a bit of sodium citrate helps to emulsify the cheese in your fondue, creating creamy dish that won't separate as it sits.
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