The Tip You Should Always Remember For Crispiest Air-Fried Chicken Katsu
Chicken katsu is a delightful Japanese dish of panko-coated fried chicken, and you can get crispy results even when cooking everything in the air fryer.
-
-
Upgrade Canned Chili With An Easy Store-Bought Ingredient
Canned chili can taste underwhelming, to say the least, unless you use this pantry staple to instantly kick up the flavor and add a toothsome texture. -
Wheat Is The Ingredient You Need To Perfect Homemade Vegan Deli Meat
Mixing wheat gluten into your recipe for homemade vegan deli meat will help your plant-based roll maintain its shape and give it a springy texture. -
The Step You Can't Skip Before Freezing Fish
If you want to be sure that your fish maintains peak freshness after being frozen, you cannot skip this one step before it goes into the freezer. -
Melted Butter Is The Key For Making Store-Bought Waffle Mix Taste Gourmet
If you want your store-bought waffle mix to taste as if you made gourmet batter from scratch, then just substitute oil for equal parts melted butter. -
You Really Only Need 4 Ingredients For Chicken Salad
Making chicken salad doesn't have to be a big affair or follow a complex recipe. In fact, to make something tasty, you only need four ingredients. -
14 Vintage Kitchen Appliances That Are Making A Comeback
Ready for some throwbacks? These kitchen appliances are all getting modern makeovers, though they're all in a classic vintage style, from ovens to blenders. -
Apple Cider Is The Key Ingredient For Fall-Inspired Pork Chops
Apple cider is great in a glass on its own, but have you ever considered turning it into a fall-inspired marinade for succulent, juicy pork chops? -
How To Store Leftover Canned Pumpkin For Maximum Shelf Life
If your recipe leaves you with a sad, half-empty can of pumpkin, you may be tempted to just chuck it in the fridge, but there's a better way. -
The Temperature Tip You Need For Grilling Pork Chops
Instead of grilling pork chops over one area of heat the whole time, you should use a range of temps to your advantage, according to a grilling expert. -
How To Easily Remove The Skin Off Of Almonds
Peeling almonds one by one can seem impossible, unless you use this easy trick that will get you on your way to almond milk, butter, and pastries in no time. -
The Shortcut Ingredient For Easy, Big-Batch Donut Holes
Making donuts from scratch can be an all-afternoon project, but using a store-bought dough alternative can give you delicious donut holes in no time. -
How To Elevate Canned Tomato Soup With Your Favorite Flavored Oil
Canned tomato soup is a comfort classic, but why not elevate it? A swirl of your favorite flavored oil will transform this staple into a tantalizing treat. -
Whip Out The Immersion Blender And Canned Soup Will Taste Gourmet
If you want to really improve the texture and taste of canned soup, it's as easy as whipping out the immersion blender. Here's how it works. -
A Splash Of Booze Is All You Need To Upgrade Boxed Cake Mix
Whether mixed into the batter of your boxed cake mix or whipped into some canned frosting, a splash of booze can upgrade your cake mix in big ways. -
The Cheesy Ingredient To Turn Crostini Into A Party-Favorite Appetizer
Crostini, or rounds of toasted bread with toppings, don't have to be fussy if you pull out this cheesy secret weapon that pairs well with so many flavors. -
What To Know Before You Substitute Milk With Evaporated Milk
Evaporated milk is far more versatile than you might think, and with a few adjustments, it can sub in for several other dairy products in all kinds of recipes. -
How To Make The Ultimate Loaded Baked Potato
Your favorite baked potato recipe can be instantly elevated by loading it up like a restaurant chef would, and we asked a pro how to do just that. -
Bulk Up Canned Soup With A Single Frozen Ingredient
Canned soup can be a tasty time saver when you need a quick meal, but it can be thin and leave you hungry. Bulk it up with on frozen staple. -
The Reason Julia Child Baked With An Asbestos Tile
In 1970, Julia Child published a recipe for a delicious, airy baguette - and she recommended baking it on, of all things, an asbestos floor tile. -
When To Use Parchment Paper Vs Aluminum Foil For Baking
Although both kitchen materials provide benefits like easier clean-up, parchment paper and aluminum foil are not interchangeable for baking. -
Lemon Drop Chiles Are The Ingredient Addition For Better Hot Sauce
Lemon drop chilis are enticing yellow peppers that are citrusy, spicy, but not overwhelming, and pair beautifully with most flavors of hot sauce. -
How To Cook A Perfectly Juicy Pork Chop On The Stove
A pro chef has told us two surefire stovetop cooking methods to avoid bone-dry pork chops and get deliciously juicy ones instead. -
For Hassle-Free Homemade Wraps, Reach For A Salad Kit
When they're no time to chop veggies, mix them with condiments, and stuff it all in a wrap, convenient and delicious bagged salad kits come to the rescue. -
The Avocado-Less Guacamole Substitute You've Been Missing Out On
Whether avocados are too darn expensive or simply out of season, this easy and creamy dupe will have you and your guests saying guacamole who? -
Give Cornbread Fall Flair With A Few Simple Mix-Ins
When the summer air starts to turn crisp, we begin to crave foods that bring warmth, like cornbread. You can make it feel more autumnal with a few add-ins. -
Should Soy Sauce Be Stored In The Fridge Or On The Counter?
Soy sauce is known to be long-lasting, but when it comes to storing it at room temperature or in the fridge, one method is definitely better than the other.
