Why Boiling Corn With The Husk On Is A Game Changer
To easily shuck corn without strands of silk winding up all over the table (or in your teeth), learn how to boil and prepare the cobs right in the husk.
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Why You Should Think Twice Before Marinating Tofu In Oil
Marinating tofu is a great way to boost its flavor, but there's one ingredient you may want to avoid: oil. Oil and water don't mix, and tofu is mostly water. -
Upgrade Your Tuna Salad Sandwiches With One Umami-Packed Ingredient
Give your tuna salad sandwiches an umami-packed upgrade and added depth of flavor by adding just a touch of this ingredient. -
The Trick Ina Garten Uses When Grilling Oysters
Grilling oysters is a go-to for many summer barbecuers. Here's a trick from Ina Garten herself that could change your grilling game. -
How To Make Sure The Cheese Is Adequately Melted In Your Juicy Lucy Burger
Making a Juicy Lucy isn't as simple as treating your cheese-stuffed beef like any other burger. You need to cook it low and slow for optimal melting. -
The Viral 4-Ingredient Cheez-It Dupe That Looks Even Better Than The Real Thing
Making your own Cheez-Its has never been easier, and the best part of this four-ingredient dish is that they taste even better than the real deal. -
Do You Need To Cook Canned Beans Before Eating?
Many of us think cooking canned beans is a must-do for food safety, but you might be surprised at how you can use this flexible ingredient. -
Build Your Reuben Sandwich In A Bao Bun For A Textural Twist
Reuben sandwiches are a deli staple, but trust us when we say you should try altering the classic to put it in a bao bun instead of on rye bread. -
What Sets Chicken Fried And Country Fried Steak Apart?
Chicken fried steak and country fried steak sound (and might even look) almost identical, but these southern staples differ in terms of preparation and serving. -
Ditch The Cinnamon And Try Lemon Rolls For A Fresh Twist
If you love cinnamon rolls, try varying it up with fresh lemon for a new twist on the classic dish, whether you add zest to the batter or juice to the frosting. -
Chefs Weigh-In On The Ultimate Guide To Dry-Aging Steak At Home
If you love ordering a dry-aged steak at your favorite steakhouse, you may be wondering if you can do your own dry aging at home. We asked the experts. -
The Pan Hack That Turns You Into A Pancake-Flipping Master
One of the downsides of making pancakes is the stress of flipping them. It's easy to misaim, or spill the batter outside of the pan, but not with this tip. -
You Should Cross-Utilize Ingredients, But What Does That Mean?
If you're constantly throwing out rotten ingredients or easily get tired of leftovers, learning cross-utilization can help you save tons of money and waste. -
Meal Prepping Breakfast Burritos Couldn't Be Easier With This Muffin Tin Hack
Meal prep is a fantastic way to save time, but it can be so tedious. To make breakfast burritos easier, reach for your muffin tin to create burrito bites. -
The Extra Step You Should Take When Storing Scones
Scones are always at their best when they are fresh out of the oven, but if you want to preserve them for a few days longer, proper storage is key. -
Can You Cook Frozen Burgers On The Grill?
Sometimes, we either forget to defrost our meat, or it's the only thing we have in a pinch. But can you throw a frozen burger directly on the grill? -
Edamame Is The Protein-Packed Ingredient Your Pesto Needs
If you want to get more protein in your pasta, add some edamame to your pesto sauce. It'll pack in the nutrients and also bring some extra fresh flavor. -
How Do You Make Stabilized Whipped Cream?
Homemade whipped cream is always superior to the stuff you buy in the store, but how do you make a stabilized version that will hold up over time? -
Ina Garten's Sneaky Secrets To Cooking The Best Potatoes
There are few foods as satisfying as the simple spud. Celebrity chef Ina Garten has several foolproof tips on how you can perfect your favorite potato recipes. -
Peel Rhubarb Into Ribbons For A Sweet Twist On A Nostalgic Candy
Many of us grew up snacking on sour candy strips, but if you want a more mature (and easy to make at home) twist, it's time to break out the rhubarb. -
13 Dishes Martha Stewart Improves With A Secret Ingredient
Martha Stewart is known for some amazing recipes -- but did you know she uses secret ingredients in lots of her dishes? You will after reading this. -
Swap Brisket For Hot Dogs To Make A Budget-Friendly Version Of Burnt Ends
If you want the same deliciousness of brisket burnt ends, but don't want to spend big bucks (or hours glued to the smoker), then try swapping it for hot dogs. -
How To Cook Candied Bacon Without Burning The Sugar
Candied bacon can burn before you know it, so follow our tips for the right way to cook and season it for sizzling strips of sweet-salty goodness. -
Do Coffee Beans Expire?
We have all the facts on whether or not coffee beans get moldy or rot, what happens to them as they age, and how you can keep them fresh for longer. -
15 Chef-Approved Tips You Need When Cooking On A Blackstone Griddle
Cooking on a Blackstone griddle is a treat for both professional chefs and home cooks alike. These expert tips will help you make the most of your appliance. -
What Temperature Should Fully-Cooked Turkey Burgers Be?
While a medium-rare finish works for a hamburger, the same can't be said for turkey burgers. This is the temperature the lean protein should be cooked to. -
The Canned Pantry Item That Instantly Upgrades Boxed Mac And Cheese
While there's nothing wrong with going to town on some mac and cheese right from the pot, you can also make it more satisfying with one humble addition.
