Why You Need To Start Cooking Frozen Brussels Sprouts In The Air Fryer ASAP
Air fryers, which are essentially handy little convection ovens that use fans to blow hot air around, are perfectly suited for cooking Brussels sprouts.
Read More-
-
Improve The Crust On Chicken Parmesan With An Easy 3-Ingredient Breading
Chicken parmesan is a classic, but if you've been searching a way to up your game, then look no further. Try out this simple recipe to make your breading shine.
Read More -
Jacques Pépin's Simple Radish Sandwich, Inspired By James Beard
Jacques Pépin is known for his simple and elegant dishes. His radish sandwich -- inspired by James Beard and a classic French snack -- is no exception to that.
Read More -
Gordon Ramsay's Perfect Burger Starts With A Trio Of Ground Meats
Everyone has their perfect burger, and Gordon Ramsay is no exception. Pick up these three ground meats, and you can taste his favorite burger for yourself.
Read More -
Don't Be Scared Of Eyes On Your Potatoes, They're Totally Harmless
You've probably wondered whether sprouting potatoes were safe to eat or destined for the trash. But you shouldn't just throw them out, and here's why.
Read More -
Rachael Ray Simplifies Salad Dressing With A Little Bit Of Math
If you've ever wanted homemade salad dressing, then Rachael Ray has the trick for you. With just the tiniest bit of math, you'll be making dressings like a pro.
Read More -
Cook Your Fajitas On A Griddle For That Next-Level Char
Everyone knows the telltale sizzle of fajitas at a restaurant, but if you want to make fajitas at home, relying on your griddle can make all the difference.
Read More -
Transform Bland Vanilla Ice Cream With One Spicy Syrup
Vanilla ice cream is a staple, but it can get a little boring sometimes. Try topping it with this one spicy syrup to add more dimension to your next sundae.
Read More -
The Easiest Pasta Shapes To Make From Scratch
We asked an expert about which pastas you can make without special equipment, and you'll be pleased to know that some popular options are on the list.
Read More -
The Meat With The Most Protein Is Already In Your Fridge
The meat with the most protein per ounce isn't a huge slab of beef, but rather a more lean and mild type that you might already put on your sandwiches.
Read More -
Boxed Potato Flakes Are The Ticket To Shortcut Gnocchi
Making gnocchi can take time, effort, and a whole lot of hassle. However, boxed potato flakes are a quick solution that don't skimp on deliciousness.
Read More -
Elevate Canned Cinnamon Rolls With A Crunchy Layer Of Nuts
Canned cinnamon rolls are a great way to have a delicious but stress-free breakfast, and you can amp up their flavor with the simple addition of nuts.
Read More -
The Water Ratio You Should Know When Cooking Pasta
We asked an expert about the golden water-to-pasta ratio for perfect results, so you can stop boiling a giant vat every time you want spaghetti for two.
Read More -
Is Wine Still Good If You Left It Out Overnight?
If you've left a wine bottle out overnight, you've probably wondered if it's still safe to drink. It turns out the answer is simpler than you might think.
Read More -
The Fall Ingredient That Your Banana Bread Deserves
Are you looking for a quick and easy way to give your next loaf of banana bread a seasonal new twist? Reach for this classic fall ingredient.
Read More -
How To Properly Store Fresh Pasta
Making fresh pasta at home is a laborious experience, but it's definitely worth it for such delicious results -- but how do you store it to keep it fresh?
Read More -
How Long Will Apple Cider Last After You've Opened It?
If your apple cider's shelf life is running out, don't fret. There are plenty of ways to use it in every meal to ensure it doesn't go to waste.
Read More -
Pop Cinnamon Rolls In A Waffle Maker For A Textural Twist On The Classic
Cinnamon rolls are great on their own, but if you pop them into your waffle maker to cook, you'll have an even better textural result. Here's how to do it.
Read More -
Avoid Soggy Bottoms On Pies With One Baking Tool
When your pies still end up soggy despite blind baking or using less juicy fillings, this tool can come to the rescue and create a crisp crust every time.
Read More -
How Prue Leith Transforms Leftover Candy Into A Nostalgic Treat
In the U.K., the nostalgic chocolate treat called a rocky road, is made with this childhood favorite and any leftover candy you have lying around.
Read More -
The Best Flour To Use When Making Pasta
To learn how to make the best possible pasta from scratch with the correct flour, Food Republic spoke to an executive chef and restaurant owner.
Read More -
The Sugar Substitute That Elevates Banana Bread
Sometimes, you might find yourself craving banana bread, but not craving all of that sugar. In a case like that, look no further than this easy substitution.
Read More -
One Unconventional Way To Reheat Pizza Might Get The Crispiest Crust
Transform your less-than-satisfying leftover pizza slices into golden, crispy masterpieces in mere minutes by using this one unexpected kitchen tool.
Read More -
Aluminum Foil Is The Secret To Sharpening Kitchen Shears In A Pinch
Have your trusty kitchen shears been getting a bit dull? If so, there's a pretty nifty hack you can use that will have your shears working like new.
Read More -
Martha Stewart's Genius Tip For Assembling Perfect Banana Cream Pie
Banana cream pie is a simple dish, but it's hard to arrange elegantly. Martha Stewart, queen of the kitchen, has the perfect solution for this pie.
Read More -
Forget Breakfast Sandwiches And Make Crispy 4-Ingredient Hand Pies Instead
Want a breakfast that's even more portable than a sandwich? Bake eggs, cheese, or your favorite fillings into a crispy pie crust for irresistible results.
Read More -
The Boozy Addition That Makes Boxed Chicken Broth Taste Homemade
Boxed chicken broth often doesn't hold a candle to homemade, but with this easy addition from your liquor cabinet, it can gain a huge depth of flavor.
Read More
