Naturally Dye Your St. Patrick's Day Food With Spinach
This is how to use spinach in place of artificial dyes to add a festive green hue to your St. Patrick's day side dishes, baked goods, and even desserts.
-
-
Giada De Laurentiis' Fruity Substitute For Egg Wash
To give pastries a shiny glaze that's totally egg-free and vegan, use Giada De Laurentiis' egg wash substitute that adds a bonus burst of fruity flavor. -
Here's How Long You Can Eat Cream Cheese After Opening
As a fresh cheese, cream cheese can be delicate, but learning about its shelf life and how to store it properly can help you use it before it goes bad. -
Yes, You Can Freeze Leftover Canned Pineapple
If you have leftover canned pineapple, don't throw it away! Freeze it and use it for later applications like making smoothies, sorbets, and even meat glazes. -
How To Cook Orzo In A Rice Cooker
It couldn't be easier to learn how to cook perfect orzo in a rice cooker, and you can customize the pasta in several ways that barely add extra time or effort. -
Ina Garten's Under-The-Skin Tip For Flavoring Chicken
While you might be used to working with skinless chicken, cooking the bird with the skin on lets you take advantage of a tip from cookbook author Ina Garten. -
Why Some Bakers Prefer To Make Bread With Sour Milk
Sour milk, similar to buttermilk, can vastly improve the crumb and texture of your baked goods -- and no, it won't make you sick if you time things right. -
The Kitchen Tool Duff Goldman Says Every Beginner Baker Should Have
Duff Goldman is a baker extrodinaire, with a successful business and TV empire, so when he says beginner bakers need this tool to start, we listen. -
The Only Flour You Need For Perfect Oatmeal Raisin Cookies
This special type of flour that's easy to buy or DIY is the key to oatmeal cookies that are chewy, moist, and flavorful, with no dryness in sight. -
Martha Stewart's Tip For Reviving Hard Parmesan Cheese
Nothing is worse than reaching for your parmesan cheese and finding out its dried out. Fortunately, Martha Stewart shows us how to refresh it. -
For The Most Flavorful Instant Mashed Potatoes, Skip The Water
Instant mashed potatoes can be a blessing for your weeknight dinner routine, but there's a way to make them richer and more flavorful - sub this for the water. -
Bobby Flay Revamps Barbecue Sauce With A Red Wine Twist
Leave it to Bobby Flay to find a fun and tasty way to amplify barbecue sauce. The "Grill It!" chef adds some red wine to the mix to bring out the flavor. -
The Clever Reason Chopsticks Are Slanted
Some chopsticks have narrow, tapered ends, while others are more blunt, and these shapes are suited to the cuisines and histories of their countries of origin. -
The Yeast Mistake That Stops Bread From Rising
Yeast is like Goldilocks - you don't want to feed it anything too hot or cold. Scalding it with boiling water will kill it, preventing your bread from rising. -
The One Type Of Sauce To Keep Far Away From Your Instant Pot
If you're cooking your dinner in an Instant Pot, you absolutely need to keep anything with dairy away from the pressure cooker, as it will curdle fast. -
Tyler Florence's Texture Tip For Perfect Burgers
Many factors go into making the perfect burger, but chef Tyler Florence believes he's mastered one by focusing on the texture of burgers and the meat blend. -
The Oil Mistake Everyone Makes When Cooking Steak
Home cooks might be intimidated by cooking steak in super-hot oil, but avoiding this one mistake can make the process less risky and lead to better results. -
Skip Preheating For The Best Pound Cake Around
If you want the best pound cake ever, there's one big baking tip to keep in mind - skip preheating your oven. Using a cold oven will help it rise better. -
How Long An Open Jar Of Pickles Lasts In The Fridge
You might think pickles last forever, even after opening, but you actually need to follow specific timeframes and recognize spoilage to avoid getting sick. -
Carla Hall's Worst Kitchen Nightmare
Carla Hall is not only a world-class cook, but she's an accomplished baker to boot. Even so, she's only human, and like us all, has made some mistakes. -
Which Side To Cook Salmon On For The Best Flavor
If your salmon filet comes with the skin on, you absolutely must start cooking one side of the fish over the other, or you could wind up with a soggy result. -
How To Clean Every Crevice In Your Knife Block
You may think that because you wash your knives, you don't need to wash your knife block. Alas, gunk can build up quickly, so clean it every few weeks. -
Expert Tips On How To Make Restaurant-Quality Scrambled Eggs At Home
You don't have to splurge on expensive equipment or ingredients to create delicious and fluffy scrambled eggs, but there are a few tips worth following. -
Why You Should Roll Salmon Steaks Before Grilling Them
There are plenty of ways to grill salmon, but if you aren't taking the time to roll it first, you're going to end up with an unevenly cooked fish. -
Giada De Laurentiis' Bold Secret Ingredient For Bucatini Pasta
Giada De Laurentiis, veritable queen of pasta, has done it again with another unexpected but wow-worthy pairing. For extra umami, she mixes in miso to bucatini. -
11 Dishes Ina Garten Improves With A Secret Ingredient
Ina Garten has been dishing out food advice to home cooks everywhere for years. Some of her most noteworthy dishes shine thanks to secret ingredients. -
The Most Common Mistake People Make With Eggs Benedict, According To An Expert
Eggs Benedict can be a tricky dish to master, from poaching the eggs just right to making the perfect hollandaise sauce. But there's one big mistake to avoid.
