The Key Flavor Difference In Red Vs. Green Pepper Hot Sauce
Green chiles offer an immediate burn with a slightly pungent kick, while red chiles are an earthier affair, their maturation creating a delayed heat reaction.
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Mortadella Vs Bologna: The Mixture Difference To Know
Mortadella and bologna are two common deli meats with a similar look but different make-up. Here's what to know about their unique differences. -
What Is Bottarga And How Do You Cook With It?
Despite the recent uptick in interest, people have been enjoying bottarga since ancient times. Its flavor can be described as slightly salty, rich, and fishy. -
How To Eat Guava, And Why You Should
Don't be befuddled by a guava's appearance - it's an easy fruit to prep and eat. It's so easy, in fact, that you can practically eat a guava as-is. -
Alton Brown's Quick Trick To Turn Dry Saltines Into A Worthwhile Snack
Saltines really shine when you give them a second life by turning them into a delicious, flakey, buttery baked good. -
Giada De Laurentiis' Absolute Favorite Flour For Baking
Giada De Laurentiis swears by Petra 9 All-Purpose Whole Wheat Flour to make her sweets (and savories) shine. Here's what makes Petra so prized. -
What Are Canary Melons And Where Can You Find Them?
These melons have a short season, ranging from roughly June through August, or sometimes into the mid-autumn months, depending on the region. -
How To Eat Edamame: Mashed, Cooked Or Shelled
While you might have first encountered edemama at the sushi bar, there's no reason they can't star in a variety of dishes. Here's exactly how to eat them. -
What Is Chamoy And What Should You Drizzle It On?
Chamoy is a mouth-watering Mexican sauce. It's a must-have, especially as peak summer fruits, refreshing popsicles, poolside beers, and grilled meats take hold. -
Alton Brown's Scientific Hack For The Creamiest Scrambled Eggs
In true Alton Brown style, it's the science behind the combination of mayonnaise and eggs that makes this hack for a creamy scramble so good. -
What Is Farro And What Does It Taste Like?
Farro is an excellent base ingredient for grain bowls, side dishes, salads, and soups. When cooked, farro has a nutty flavor and a toothsome, chewy texture. -
How To Top Vanilla Ice Cream With Hot Sauce, The Right Way
If you want to try adding a spicy kick to your vanilla ice cream dessert, opt for a fruity hot sauce with a simple, straightforward flavor profile. -
Andrew Zimmern's Irresistible Secret For Zesty Fried Chicken
Andrew Zimmern has an ingredient that he says makes his friend chicken irresistible, and it's probably one you wouldn't guess: dried limes. -
The Best And Worst Wines To Use For A Reduction Sauce
Whether you're a reduction pro or you're ready to tackle a wine reduction sauce for the first time, which type of wine you use is a make or break decision. -
The Apple Slicer Hack For Restaurant-Worthy Steak Fries
If you've been hoping to make perfectly uniform potato wedges or steak fries at home, there's a trick you can use to cut every potato wedge the same size. -
How To Eat Crawfish Like A Pro At Your Next Seafood Boil
The fish are boiled in seasoned water, usually with ears of corn and new potatoes. The boil is then dumped onto a newspaper-covered table, and everyone digs in. -
Linguine Vs. Fettuccine: Which Is Best For Creamy Sauces
Although they seem similar, linguine and fettuccine are made completely differently and are traditionally meant to be eaten with different sauces. -
The French Golden Ratio For Vinaigrette, And When You Should Use It
Vinaigrettes made with a classic French ratio will be less sour and more unctuous, thanks to more oil in the mix. Here's how to make them and when to use them. -
What Is Creme Fraiche And How Is It Different From Sour Cream?
Crème fraîche is a cultured cream that comes from France and has a thick consistency. Its flavor is tangy and sour, with a bit of sweetness. -
Ina Garten's Hack For Freezing Bread Is A Game-Changer
Rather than freezing the entire loaf or trying to freeze individual slices, it's best to cut the loaf into multiple chunks before you freeze it. -
The Lasagna Shortcut Pro Chefs Won't Touch
While no-boil lasagna sheets do erase a step from the cooking process, many chefs agree it's not worth the time saved to compromise the integrity of the dish. -
Meyer Lemon And Olive Oil Cake Recipe
This Meyer lemon and olive oil cake is bright and refreshing, just in time for Spring. -
White Vs. Yellow Popcorn: Which To Use For Fluffier Kernels
Taste-wise, there's hardly any difference between the two. But it's yellow corn that will pop into those big, round, craveable pieces of popcorn. -
José Andrés' 3-Second Trick For Easily Peeling Tomatoes
While leaving the skin on a tomato is fine for a salad or BLT sandwich, removing it creates a silkier texture that's better for braises and sauces. -
The Knife Upgrade You Need To Prevent Onion-Induced Tears
Stop onion-induced tears with an essential knife upgrade. This innovative solution will revolutionize your cooking experience and keep your eyes dry. -
The Bitter Flour To Pair With Chocolate Chip Cookies For Complex Flavor
Almost any recipe you find for classic chocolate chip cookies calls for all-purpose flour. Replace it with rye flour, for the same cookie you love, but better. -
The Pantry Staple Ina Garten Uses For Bakery-Level Cookies
Want bakery level cookies approved by Ina Garten herself? If you don't already have instant coffee granules, it's time to start keeping some in your kitchen.
