The Unexpected Way Leftover Pizza Can Elevate Salad Forever
Leftover pizza is a treat all on its own, but if you want to find more fun ways to repurpose slices, here's how you can craft them into croutons for a salad.
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The Differences Between Ricotta Vs Cottage Cheese (And When To Use Each)
Ricotta cheese and cottage cheese are delicious in many different dishes, but their subtle differences will help you decide which one is best to use. -
A New Take On Smash Burgers Doesn't Require A Bun
Forget the buns. If you're looking for something new for dinner, consider this tasty take on a smash burger that still lets you add all your favorite toppings. -
You're Probably Making These Big Mistakes With Your Meatballs
Meatballs are a delicious and relatively easy dinner, perfect for preparing in advance, but they're also easy to get wrong. Avoid dry meatballs with these tips. -
How Duff Goldman Decorates Gorgeous Cakes With Ice Cubes
"Ace of Cakes" star Duff Goldman shares his technique for creating curly garnishes out of chocolate or sugar to decorate your favorite desserts. -
The Extra Step To Take For Flavorful Canned Chickpeas
Chickpeas aren't exactly the most exciting when they're fresh out of the can, but this simple technique instantly adds a hit of bold flavor with little effort. -
For Protein-Packed Stuffed Shells, Reach For Canned Tuna
You can effortlessly make stuffed pasta shells into a heartier dish - and boost its protein content - by mixing canned tuna into the filling before stuffing. -
Skip Fussy Lattice Crust And Give Pies An Easier Topping
Lattice crusts on homemade pies are pretty, but it can be a hassle to get them just right. Consider an easier option that is just as delicious. -
Why You Should Forgo Grilling Asparagus Whole
Don't even think about slapping whole asparagus stalks on the grill; use this superior method that gives you more flavor and a way easier time cooking. -
Take The Stress Out Of Sides And Make Mashed Potatoes In Your Slow Cooker
Not everyone is down to boil, season, and mash a pot of spuds on a hectic day, so turn to your slow cooker for the most low-maintenance mashed potatoes ever. -
Improve The Texture Of Your Tuna Salad With One Simple Step
If you think you dislike raw celery in tuna salad, you'll have to try this preparation trick the next time you make lunch for a great textural upgrade. -
12 Rules For Baking The Perfect Ham
Baking ham comes with a few standard rules that are good to brush up on. While not as complicated as preparing and making turkey, there's some things to know. -
There's One Part Of The Grill You're Probably Forgetting To Clean
Even if your grates are spotless, you shouldn't ignore cleaning another essential part of your grill, or you could wind up with sooty food or a sudden fire. -
The Absolute Best Substitutes For Carrots In Soup
When you're fresh out of carrots (or cooking for someone who doesn't like them), try these handy substitutes that add a similar taste to your favorite soups. -
Next Time You Pickle Vegetables, Give Them A Sweet Vanilla Upgrade
Vanilla only brings out the natural sweetness in your veggies, but it also contrasts wonderfully with the classic salty, sour notes of pickles. -
Here's How To Tenderize Steak With Nothing But A Fork
When you have no time to whip up a marinade and no meat mallet in your arsenal, you can use a fork to tenderize steak in possibly the simplest way ever. -
Give Ramen An Extra Punch Of Umami Flavor With One Canned Good
For a deliciously savory bowl of ramen that's also more filling, grab this canned ingredient that makes for an easy and delicious instant topping. -
You're Only 2 Ingredients Away From A Bold Red-Eye Gravy On Your Dinner Table
Skip the hours of stirring a roux over the stove and try making red-eye gravy, a Southern staple that uses just two ingredients to create a unique flavor. -
Canned Chickpeas Are Key For Creamy Vegan Quesadillas
To make the creamiest, dreamiest vegan quesadilla possible, blend up this one pantry staple: drained canned chickpeas, blended up or mashed. -
The Biggest Mistake You're Making With Homemade Temaki
Chef Shingo Akikuni of the Michelin-starred omakase restaurant Shingo told Food Republic how to avoid the biggest mistake people make when preparing temaki. -
How Ina Garten Easily Brightens A BLT Sandwich
When your basic BLT just isn't quite stacking up, take a page from Ina Garten and add an essential ingredient that brightens all the flavors. -
How Does Vanilla Flavor Differ From Extract?
You might think vanilla flavor is always inferior to vanilla extract, but the differences between these ingredients and their purposes is a lot more complex. -
What Is Seafoam Frosting And How Does It Compare To Meringue?
If you want a frosting for your cake that's light as air, seafoam frosting is a great choice. But how does it differ from meringue? -
The Unexpected Dairy Addition That Gives Chicken Salad A Sweet Upgrade
Chicken salad is all about layering flavors and contrasting textures for one satisfying bite. To add just a touch of sweetness and creaminess, use this. -
The Simple Bread Swap For Gluten-Free Tuna Salad
When gluten-free bread options keep letting you down, try forgoing it altogether and use avocado for a tasty, filling partner for your tuna salad. -
Easily Clean Your Grill Grates With A Fresh Pot Of Coffee
If you have a bag of cheap coffee you're not keen on drinking, use it to remove stubborn burnt-on food and grease from your grill grates instead. -
No-Bake Cookie Balls Are Only 3 Ingredients, So Why Not Try Them?
For a super easy dessert that looks just like homemade truffles, make simple cookie balls that can be customized endlessly according to your tastes.
