An Hour In The Fridge Takes Salmon To Restaurant Status
Want to cook restaurant quality salmon without going to culinary school? Take note: An hour in the fridge takes salmon to restaurant status and here's why.
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Make Your Salsa Sparkle With A Fermented Fizz
Salsa composed of veg plucked from your local farmer's market is glorious, but if you want to take salsa to the next level, fermentation might be your ticket. -
The Best Way To Store Cheese If You Don't Have Cheese Paper
Don't let the lack of cheese paper hinder your storage. Discover the best alternatives to keep your cheese at its best and enjoy its full flavor. -
The Simplest Way To Keep Food Cold At Cookouts
Master the simplest and most effective way to keep food cold at cookouts. Ensure food safety, savor fresh flavors, and enjoy outdoor dining with peace of mind. -
Ube Cheesecake Brownies Recipe
Instead of a traditional chocolate brownie recipe, try this twist that's made with ube jam and extract for a sweet flavor and purple hue. -
The Best Dried Fruits To Spruce Up Banana Bread
With banana bread as popular as it is, it can be worth experimenting. Here are some of the best dried fruits you can use to spice up the sweet treat. -
The Flavorful Binder That Makes Breaded Meat Less Boring
If you're looking to make your breading station more exciting than it normally is, you might want to consider using mustard as a binder. -
Beneath Your Burnt Toast, There's A Secret Layer Of Perfection
Burnt toast happens to the best of us, but you don't have to trash the bread if it does happen to you. Save it to add a nice crunch to your dinner. -
The Ultra Crispy Ingredient For Toasty Scrambled Eggs
There's one simple ingredient that can elevate simple scrambled eggs into an ultra crispy and toasty version of the favorite breakfast dish. -
Snow Crab Vs. King Crab: The Flavor Difference And How To Eat Them
From crab cakes to gumbos, creamy pastas, she-crab soup, spicy crab bisque, and crab empanadas, that salty-sweet flavor of the sea is unmistakable. -
Parchment Paper Is Blocking Your Food From Delicious Browning
While it can be a handy tool in the kitchen, parchment paper is blocking your food from reaching that delicious browning stage. Here's why that is. -
How And When To Wash Reusable Grocery Bags To Curb Contamination
Reusable grocery bags are everywhere now. We love that they're keeping the Earth clean, but make sure you're keeping them clean. -
The Best Fish Steaks For Grilling Beginners
Sticking to the grill is a concern when cooking fish, so thick, firm and oily varieties are safer options. Here are the best fish steaks for grilling beginners. -
The Explosive Reason You Should Never Microwave Hard-Boiled Eggs
Hard-boiled eggs are a quick, easy and tasty source of protein for a nice morning snack, but beware if you're ever thinking about reheating them. -
12 Chili Toppings Way More Adventurous Than Shredded Cheese
If you're locked into the standard bowl of chili and toppings, we suggest getting a little more adventurous. Here's our list of 12 amazing toppings to choose. -
The Difference Between Standard And High-Fructose Corn Syrup
Corn syrup is the result of an attempt to make more of that sweet, delicious luxury we call sugar. Sugars are found in a variety of different sources. -
The Make-Or-Break Ingredient You Need For Sturdy Ramen Noodles
A bowl of ramen is only as good as its noodles. They should be soft, springy, and chewy; firm but not quite as al dente as the texture associated with pasta. -
The Umami Bomb Pantry Staple Marcus Samuelsson Uses Constantly
Shrimp powder may be less familiar to some home cooks who have never worked with the ingredient - what exactly is it and how is it made? -
Martha Stewart's Hand-Tossing Method For Extra Crispy Waffles
Level up your waffle-making skills with Martha Stewart's hand-tossing method, ensuring delightful crunch and unparalleled crispiness every time. -
14 Great Cookbooks For Home Chefs Who Hate Cooking
If you don't love cooking, no worries. We've got 14 excellent cookbooks for home chefs who would rather be doing almost anything else. Inspiration awaits! -
How To Test The Authenticity Of Your Molcajete
Master the art of authenticating your molcajete with our comprehensive guide and learn the foolproof methods to test its true origin and quality. -
The Best Way To Store Peaches Just In Time For Summer
Peaches may seem tricky to store, but it's actually quite easy. Here's a look at how to store peaches -- whether ripe or not -- just in time for the summer. -
Why You Shouldn't Serve Your Guests Cheese On A Wooden Board
Displaying cheeses on a wooden board may look pretty, but there's are stinky ramifications for doing so. -
The Downside Of Reverse-Searing That No One Talks About
Elevate your cooking expertise by understanding the lesser-known downside of reverse-searing and uncover the key to achieving culinary excellence. -
How To Build A Quick Marinade From Any Leftover Wine
If you've got just a little bit of wine left in the bottle, don't pour it down the sink. Use it to build a complex, flavorful marinade for your dinner. -
How To Hide Messy Frosting With Strategic Ingredients
Master the technique of concealing messy frosting with strategic ingredients. Elevate your baking game and impress with perfectly decorated treats. -
Take The Sting Out Of Pineapple With A Salt Water Soak
Take your pineapple enjoyment to the next level by learning how to eliminate the sting with a salt water soak, unleashing sweet flavors without discomfort.
