Wrap Your Cookies In Phyllo Dough For A Crispy Bite
Do you like crispy cookies, but you also want a nice, ooey gooey center? It's time for you to wrap your cookie dough in phyllo pastry for an extra crispy bite.
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The Best Type Of Chocolate To Use For Deliciously Coated Strawberries
Coating fresh strawberries in chocolate seems straightforward enough, but the nuances come down to the best type of chocolate to use and the way it's tempered. -
The Best Ways To Liven Up Your Refried Beans
Refried beans are the perfect side dish or dip, and the possibilities for customizing them are nearly endless. Liven up your next batch with these tasty tips. -
The Onions You Need For The Best Bowl Of French Onion Soup
If you want to make French onion soup at home, it's easy enough to do but requires always choosing the right onions - here's the kind that works best. -
Coconut Milk Whipped Cream Is A Serious Dessert Game Changer
Whether you want to skip the dairy or simply have too many cans of coconut milk, you can make the most luxurious whipped cream with coconut. -
The Butcher Shop Find You Need For Restaurant-Quality Steak And Sides
If you're wondering why restaurant steak tastes so much better, it isn't just technique: They often use this kind of fat to cook everything from steak to sides. -
A Dash Of Sesame Oil Elevates Mediocre Store-Bought Mayo
If you sometimes find store bought mayonnaise, well, a little underwhelming, then all you need to do is add this one flavorful ingredient to jazz it up. -
The Dough Poke Test To Tell If Your Bread Is Perfectly Proofed
Proofing, just like baking in general, is an exact science, but one you can learn with experience and some helpful hints -- like the poke test. -
A Hotel Pan Is The Tool You Need To Keep Pizza Toppings Cool
When the weather is hot, it's so easy for fresh ingredients to spoil quickly under the heat of the sun. To keep pizza toppings fresh, grab a hotel pan and ice. -
Tahini Is The Underrated Ingredient Your Baked Goods Need
Tahini can enhance the flavor of cookies, breads, and more, or you can use it as an alternative to the fatty ingredients frequently used in baking. -
Think Beyond Your Basic Board: Introducing Charcuterie Cones
If you've mastered the art of arranging delicious cheese boards, it's time to elevate your game with the next trendy way to serve charcuterie: in cones. -
Why Ina Garten Prefers Dry Over Wet Turkey Brine
When it comes to roasting a turkey, Ina Garten's go-to method is always to dry brine it. Here's why she prefers it over wet brining and how to get started. -
What To Use When You're Out Of Peanut Butter
Running out of peanut butter right in the middle of cooking something is the worst. When that happens, just use one of these peanut butter substitutions. -
Chef Kardea Brown's Quick Trick To Clean Cast Iron Pans Without Soap
Chef Kardea Brown is known for her love of cast iron skillets, and so it makes sense she has the best tips for how to keep these essential kitchen items clean. -
14 Surprising Ways To Use A Can Of Sweetened Condensed Milk
Sweetened condensed milk goes a long way in the kitchen. Here, we're highlighting how you can incorporate this toasty sweetness into lots of yummy treats. -
How To Cook Salmon In Your Microwave, According To David Chang
Cooking fish in the microwave may seem like a big faux pas, but even pro chefs like David Chang advocate for this method. Here's how he does so with salmon. -
How To Fold Egg Rolls Like A Total Pro
No takeout order is complete without a few eggs rolls. While they look and taste complex, it's surprisingly easy to roll and fold them at home. -
Crucial Mistakes Everyone Makes When Cooking Chicken
Chicken is one of most popular meats when it comes to cooking from home, but that doesn't mean we always get it right. Here's how to avoid mistakes. -
The Baking Tool That Prevents Soggy Nachos
Making homemade nachos can be a fun if not delicious cooking activity, but if you want to prevent a soggy mess, use this baking tool you may have on hand. -
The Jarred Beans José Andrés Cooks With Constantly
There is a debate ever ongoing between the virtues of dried versus canned beans, but Spanish Michelin-starred chef José Andrés prefers to buy his beans jarred. -
Ina Garten's Favorite Cheese For Creamy Scrambled Eggs
We all want to live like Ina Garten, so when she tells us her favorite cheese to use in scrambled eggs, we run to the store to replicate it. -
Why You Should Never Add Good Oil To Cold Pans
If you're wondering if you should add oil to a pan before or after heating it, there are a few reasons why you should choose the latter for high-quality oil. -
The Simple Hack To Stop Salt From Hardening In The Shaker
If you live in a humid environment, or your kitchen regularly gets steamy, you may notice your salt caking in the shaker. To prevent this, simply add raw rice. -
The Spatula Giada De Laurentiis Can't Cook Without
Giada De Laurentiis can whip up pretty much any dish, but even she knows it's the kitchen tools that are her secret weapon, including her go-to spatula. -
Egg Yolks Are Your Secret Weapon Ingredient For Silky Pasta
If you want to really ensure that your pasta sauce has a creamy mouthfeel, the secret isn't cream or cheese -- all you need are egg yolks for a luxurious sauce. -
Your Microwave Is Key To Cleaning And Shucking Corn
There's nothing quite like a beautifully charred corn on the cob, but the shucking involved, oy! Make your life easier with a simple tool: your microwave. -
The Canned Good To Substitute For Sweetened Condensed Milk
When you don't have condensed milk on hand, this canned dairy-free product is a great substitute, and there are also routes to take when you're in a pinch.
