The Unconventional Sauce That Adds Smokiness To Mashed Potatoes
If you're seeking a unique twist on traditional mashed potatoes, consider pouring some of of your favorite smoky barbecue sauce into your bowl of spuds.
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Customize Your Bao Buns' Flavor And Texture With Different Types Of Flour
While any variety of wheat flour should suffice for making bao, the amount of gluten in your dough can significantly affect the buns' appearance and texture. -
Can (And Should) You Freeze Velveeta Cheese?
When stored in the fridge, Velveeta lasts longer than many other cheese products, but freezing and thawing it complicates its shelf life and quality. -
The Best Way To Clean A Panini Press With Just A Paper Towel
Panini presses are fantastic tools in the kitchen, capable of so much more than grilling sandwiches, and they're surprisingly easy to clean with only a towel. -
Will Macarons Last Longer At Room Temp Or In The Fridge?
Whether you buy them or make them yourself, macarons need tender loving care. One big question is - do they keep better at room temp or the fridge? -
Why Cornstarch Is Key To Making Your Scrambled Eggs Better
If you want to enjoy the silkiest, creamiest scrambled eggs of your life, you don't need fancy techniques: You just need to add a cornstarch slurry. -
The Noodle Swap Giada De Laurentiis Uses For A Veggie-Packed Lasagna
For those who like lasagna with a boost of veggies, Giada De Laurentiis' easy and tasty recipe delivers on greens and doesn't require you to fuss with pasta. -
Jamie Oliver's Oven Rack Hack Makes The Juiciest Roasted Chicken
Jamie Oliver prepares juicy roasted chicken at home by positioning the bird's legs between the bars of a wire rack, allowing it to hang as it cooks. -
Make Dessert Sushi With Crepes And Fresh Fruit
Sushi doesn't have to be just for dinner. You can get creative and make colorful dessert sushi with some crepes and fresh fruit. Simply roll and cut it up. -
Crushed Ramen Is The Topping Your Salads Have Been Craving
To give your salads some added crunch and texture, crush dried ramen noodles with your hands and then toss them into prepared and dressed greens. -
The Step Bobby Flay Never Skips When Grilling Lobster
When Bobby Flay hits the grill with lobster, he makes sure he doesn't put the crustacean straight onto the fire -- he actually parcooks it first. -
16 Food Scraps You Shouldn't Actually Throw Out
By repurposing kitchen scraps can we can save money, discover new recipes, improve our health, boost our gardens, and help preserve our precious planet. -
How To Toast Coconut In The Air Fryer
Freshly-toasted coconut flakes are well worth making at home, and you can even skip out on preheating the oven if you use the air fryer in a few easy steps. -
Ina Garten's Favorite Cast Iron Skillet Is An Iconic Choice
Normally, when a culinary goddess like Ina Garten suggests a specific kitchen tool, we expect to pay big bucks, but her cast iron choice is quite reasonable. -
Why You Should Be Freezing Your Tofu Twice
Freezing your tofu twice creates pleasantly chewy textures and holes throughout its body, which both trap sauce and absorb it like a sponge. -
The Fridge Staple Ree Drummond Uses For Easy Monkey Bread
Ree Drummond's easy, sticky-sweet monkey bread recipe uses a store-bought shortcut that even nervous amateur bakers can pull off flawlessly. -
'Bake' Brie In Your Microwave And Save Yourself A Ton Of Time
No one can deny the deliciousness of baked Brie, but it can be a bit much to prepare, especially if you're hungry now. Instead of baking, use the microwave. -
The Coffee Filter Folding Tip You Probably Didn't Know About
If you're just popping your paper filter straight into your drip coffee maker, you're making a classic mistake and are at greater risk of your filter tearing. -
Stop Throwing Out Artichoke Stems And Cook With Them Instead
Artichokes are one of the more unusual veggies as most of it is discarded rather than eaten - but if you're throwing out stems, you're doing it wrong. -
The Best Cut Of Meat For Making Burnt Ends
Burnt ends are an irresistible Kansas City staple that are worth getting to know, and the traditional cut used to make them is often considered the best one. -
Here's How Long Fish Stays Fresh In The Fridge
Fish is best cooked as quickly as possible, but if kept in the refrigerator, raw fish will be at its absolute best within 24 hours of purchasing. -
Rachael Ray's Tip For Cooking Rice Without A Timer
To prepare rice, Rachael Ray uses a saucepan with a clear lid, which allows her to monitor the water's evaporation without having to babysit the pot. -
Grill Steak In Foil Packets For Easier Cleanup
Grab a few pieces of heavy-duty aluminum foil, and grill your meat and sides in folded packets for perfectly seasoned meals without any of the cleanup. -
Tartiflette Adds A French Twist To Cheesy Potatoes
Do you love potatoes? How about when they're paired with cheese and sumptuous bacon? If you answered yes (and who wouldn't?), it's time to meet tartiflette. -
David Rose's Prime Rib Tip That Prevents Tough Meat Every Time
Instead of roasting your prime rib to the ideal doneness, David Rose suggests removing it early and letting it sit at room temperature for the final stages. -
Think Twice Before Storing Basil In The Fridge
The urge to put all your fresh herbs into the fridge is strong, but doing so can actually make basil, a warm weather plant, wilt faster. Here's how to store it. -
How Long SPAM Is Good For After It's Been Opened
SPAM is known for its extremely long shelf life while it's in the can, but once it's opened, you only have a short amount of time to use it up.
