The Plastic Fruit Cup Hack That Makes Meal-Prepping More Convenient
Plastic fruit cups are not only a great lunch time snack, but they can turn into a protective pocket to prevent your next meal from getting soggy.
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Cassava Flour Is Your Best Weapon Against Soggy Gluten-Free Bread
Cassava root has a nutty flavor and a very high starch content, which makes its ground-up flour perfect for combatting sogginess in your gluten-free bread. -
How To Clean The Inside Of A Toaster The Right Way
If you like toasted bagels, breads, and other warmed up foods, your toaster may be getting in a lot of overtime, which means you need to be sure to clean it. -
Poach Fish In Milk For A More Flavorful Catch-Of-The-Day
If you want the most flavorful fish ever, you may want to poach your filet in milk. Bonus - doing so will get rid of all the fishy cooking smells too. -
15 Secret Ingredients You Should Be Using In Your Burger Patties
While some argue that simplicity is best when it comes to burgers, other experts agree that these secret ingredients can seriously elevate your burger patties. -
The Kitchen Tool Ree Drummond Uses For A Stress-Free Hollandaise Sauce
Making hollandaise sauce for eggs Benedict and other savory plates is no easy feat. But Ree Drummond has a foolproof way using this go-to kitchen tool. -
How To Open Canned Goods Without A Can Opener
Canned goods might seem impenetrable - after all, they are meant to preserve food for years on end - but they are also designed to be opened. -
What's The Difference Between Ponzu Sauce And Yuzu?
If you've heard of ponzu sauce, yuzu ponzu sauce, or just yuzu, it's time to learn the difference between these ingredients and how you can use in your cooking. -
The Best Cheese To Use For Making Bacon-Wrapped Stuffed Dates
Bacon-wrapped stuffed dates are a perfect appetizer when you're hosting a party or eating solo. However, the key to acing the dish is picking the right cheese. -
The Affordable Filet Mignon Alternative You Should Start Grilling
No one suggests tossing a filet mignon onto the grill, but if you want the same buttery yet lean texture, try putting this cut on the barbecue. -
The Extra Step You Need To Take For Better Egg Wash, According To Paul Hollywood
Egg wash may seem simple enough -- simply beat an egg and brush it onto your dough -- but Paul Hollywood advocates for this extra step for a better bake. -
The One-Hand Rule Anthony Bourdain Swore By When Making Burgers
Anthony Bourdain didn't believe in overstuffing burgers. Instead, a great burger should be so simple that you should be able to eat it with one hand. -
How Long Does It Take To Reheat Chicken Wings In An Air Fryer?
Want to reheat chicken wings in a pinch? Use your air fryer. Not only is it a convenient, mess-free way to do so but it also takes no time at all. -
Try These 11 International Egg Salads And Thank Us Later
Egg salad may be a classic American recipe, but international variations on the dish will put your tastebuds into overdrive. Here are 11 versions you must try. -
The Best Way To Cook Bacon Wrapped Dates To Ensure Crispy Perfection
Bacon-wrapped dates are often one of the first appetizers to go at a party or gathering, for good reason. Here's how to cook them to the perfect texture. -
The Fishy Addition That Makes Store-Bought Spaghetti Sauce Taste Heavenly
Jarred spaghetti sauce is convenient, but occasionally, it lacks depth. Add a burst of delicious umami flavor to your sauce with this one fishy ingredient. -
Why You Should Consider Ditching The Tongs When Cooking Bacon
People are particular about their bacon and how they cook it, but you should avoid flipping your strips with tongs if you don't want to ruin your pans. -
Canned Tuna Is A Must-Have For A Flavorful Pasta Salad
Canned tuna is the easiest, tastiest way to give pasta salad a burst of protein and flavor, and you can coordinate your dressing and other ingredients to match. -
Is It A Faux Pas To Clean Wine Glasses In The Dishwasher?
Many of us think that putting glasses in the dishwasher results in chipping or cloudiness, but the facts reveal that this appliance isn't always a bad diea. -
The Food Safety Reason You Never Should Can Bacon Jam
While there's no harm in making a delicious batch of bacon jam, you should never try to actually can and store it as the risk of botulism is too high. -
The Crunchy Ingredient Ina Garten Tops Her Roasted Zucchini With
Ina Garten has a few tricks up her sleeve when it comes to cooking vegetables, including the one crunchy ingredient she uses to top roasted zucchini. -
Why Eating Watermelon With Mustard Just Works
You're not imagining it -- you've been seeing people top their watermelon with mustard on social media. But why? Does it taste good? Surprisingly, yes. -
How Ree Drummond Makes The Perfect Sunny Side Up Egg Every Time
Perfectly cooking a sunny side up egg is deceptively challenging, but Ree Drummond nails it every time by cooking it slowly, then steaming it. -
What It Actually Means To 'Sweat' Your Vegetables
Sweating vegetables is a quick but crucial step in recipes for soups, braises, stir-fries, and more, and it's not the same as sauteing nor caramelizing. -
Wait, Are You Supposed To Wet Parchment Paper?
Parchment paper can be a godsend for cooking and baking, saving time on cleanup in the end. But there's an even easier way to work with it - wet it first. -
Yes, You Can Save And Store Leftover Béchamel Sauce
Béchamel is one of the more delicate sauces you can make, but with the right storage techniques, you can save it for later use in the fridge or freezer. -
The Knife Trick That Lets You Know When Fish Is Perfectly Cooked
If you don't have a thermometer to test the doneness of fish, it's super easy to use a butter knife or even a cake skewer to judge the internal temperature.
