Don't Throw Away That Used Vanilla Bean Pod — Reuse It Instead
Vanilla beans are powerful tools during cooking, bringing tons of flavor and plenty of aroma. Best of all? You can use each bean more than once.
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Start Grilling Pickles This Summer For Incredible Smoky Notes
We're used to applying smoky magic to our proteins and produce, but there's another cookout-friendly food that you should be throwing on the grill: pickles. -
The Best Way To Harvest And Store Mint
Are you still plucking leaves off your mint plant? It's time to learn how to really harvest and store it, to keep the plant healthy and your herbs fresh. -
The Easiest Way To Reheat Corn On The Cob
The easiest way to reheat corn also happens to be the best, but you can also use the oven, air fryer, and plenty of toppings to revive day-old cobs. -
The Slept-On Creamy Ingredient You Should Be Slathering On Brisket
In search of the perfect binder? This creamy ingredient will help lock in your brisket meat's moisture, and create an almost silky texture underneath the bark. -
How To Cook Rice In The Air Fryer
Your air fryer can do miraculous things, including cook rice in a hands-free, set it and forget it way, leaving you time to focus on the rest of your meal. -
Unexpected Foods You Should Cook On The Grill
Did you know you can grill lemons to make lemonade? What about grilling avocados for guacamole? We've got lots of unexpected things lined up for the grill. -
Mistakes You Should Avoid When Cooking Potatoes In An Air Fryer
Hands down, air fryers are amazing. Whether you're a veteran at cooking potatoes in an air fryer, or you're new at it, here are some mistakes to avoid. -
Tired Of Potato Skins? Try Stuffed Avocados Instead
Loaded potato skins are all well and good, but for something fresh, light, and easy to make on a hot summer night, why not swap potato for avocado? -
How Long Is Peanut Butter Good For Once It's Been Opened?
If you buy peanut butter in bulk, you may be wondering how long it's good for once the jar has been opened? It turns out some kinds can last a few months. -
The Genius Hack For Making Chicken Kabobs Quickly And Easily
Want to make chicken kabobs but don't want the hassle of slicing raw chicken and having it fall off your skewers? Try this hack to make things easy. -
How To Make Banana Bread With Just 3 Ingredients
In a hurry and want a no-fuss, no-mess banana bread recipe? Try this easy three-ingredient take that will have you slicing and enjoying in no time. -
The One Ingredient Ree Drummond Adds To Upgrade Store-Bought Saltines
Plain Saltines make for delicious companions to soups and chili, but Ree Drummond's kicked-up version is so much tastier as a snack, dipper, croutons, and more. -
Easily Shred Rotisserie Chicken With Just One Kitchen Tool
Shredding chicken by hand (or fork) can take a whole team of people in the kitchen, but using this one tool cuts the work down to less than a minute. -
Potato Starch Is The Key To The Crispiest Fried Chicken Ever
If you want the crispiest fried chicken ever, try swapping out traditional wheat flour for potato starch - it's a trick that's been used for Asian fried foods. -
The Order You Should Cook Your Food In At Your Next BBQ
Timing is critical when it comes to cooking for a crowd. At your next BBQ, make sure to grill your proteins and sides in this order for success. -
The Charcuterie Board Etiquette Mistake You Didn't Know You Were Making
When serving yourself a slice of cheese from a charcuterie board, avoid making this one dreadful mistake and having the rest of the party side eye you. -
The Important Tip That Could Make Or Break Your Grilled Pineapple
Grilled pineapple is an excellent dessert or even a topper for tacos and savory dishes, but if you want to ensure you get the best results, follow this tip. -
The Best Whiskey Cocktail To Sip Alongside Barbecue
When you're gearing up for a barbecue fest and want to serve a drink that's more interesting than beer, try a cocktail recommendation from a whiskey expert. -
Store Your Fresh Corn With The Husk On For Juicier Kernels
When you bring corn home from the store, it's best to eat it right away; or at the very least, store it with the husk on if you want to ensure juicy kernels. -
To Slice A Fresh Pie Perfectly, Make 3 Cuts
If you want that perfectly sliced first piece of pie, it really matters how you cut into the dessert. Here's why you should always start with three cuts. -
The Secret To Ripening Guava In A Flash
Guavas can take a surprisingly long time to ripen, but with a clever trick that speeds up the maturation process, you can enjoy them in delicious recipes ASAP. -
How Long Does Ice Cream Last In The Freezer?
When it's time for dessert, there's nothing better than digging into some ice cream - but how long does your favorite pint really stay good in the freezer? -
Bobby Flay's 3-Step Process For The Juiciest Grilled Corn
To ensure your corn is juicy, crunchy, sweet, and just overall perfect in every way, you shouldn't boil it -- you should grill it a la Bobby Flay. -
Kitchen Surfaces You Shouldn't Clean With Vinegar
Vinegar is a fantastic cleaner for many things in a kitchen, but there are some surfaces that will corrode under its acidic nature and should be avoided. -
How To Make Crème Brûlée With Just 3 Ingredients
You don't have to wait for a fancy dinner out to enjoy crème brûlée - you can make it right at home with just three ingredients you likely have on hand. -
Why You Should Be Steaming Hard-Boiled Eggs
Peeling boiled eggs can be maddening, and the easiest solution is to steam them instead, helping the shell and membrane come off while cooking the eggs evenly.
