What It Actually Means To 'Sweat' Your Vegetables
Sweating vegetables is a quick but crucial step in recipes for soups, braises, stir-fries, and more, and it's not the same as sauteing nor caramelizing.
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Wait, Are You Supposed To Wet Parchment Paper?
Parchment paper can be a godsend for cooking and baking, saving time on cleanup in the end. But there's an even easier way to work with it - wet it first. -
Yes, You Can Save And Store Leftover Béchamel Sauce
Béchamel is one of the more delicate sauces you can make, but with the right storage techniques, you can save it for later use in the fridge or freezer. -
The Knife Trick That Lets You Know When Fish Is Perfectly Cooked
If you don't have a thermometer to test the doneness of fish, it's super easy to use a butter knife or even a cake skewer to judge the internal temperature. -
How To Clean Your Microplane So It Doesn't Become Dull
If you want to keep your Microplane in the best condition possible, you need to be extra cautious when cleaning it to avoid dulling its blade. -
For The Fluffiest Mashed Potatoes, Don't Boil Them In Water
If you want super fluffy mashed potatoes but you are boiling the starchy veggie, you're doing it wrong. Here's why steaming them works better. -
A Little Oil Is All You Need To Make Turkey Bacon Crispy
When cooked correctly with just a touch of oil, turkey bacon is a crispy breakfast delight. If you use too much oil, it can be a soggy mess. -
Why Ree Drummond Adds Vinegar To Her Pie Crust
You might vinegar would make a pie crust taste odd, but Ree Drummond swears by this subtle addition for a better texture and more ease when handling the dough. -
How To Easily Remove Pin Bones From Fish Fillets
Pin bones lie at an angle in the flesh. To remove them without mangling the fish fillet, it's critical to pull in the direction the pin bone is pointing. -
The Pantry Staple That Easily Cleans Rust From Cast Iron Skillets
If your cast iron is coated in rust, don't fear. You probably already have the solution to the problem (quite literally) in your kitchen pantry. -
Air Fryer Vs Convection Oven: Everything You Need To Know, According To A Home Chef
Ever wondered what the difference is between air fryers and convection ovens? While both appliances get the job done, here's some insight into their features. -
The Best Way To Clean Celery So You Don't Have Those Annoying Strings
Love celery but hate all those annoying strings that come with it? The good news is there's an easy way to clean the veggie that removes them in the process. -
The Foolproof Way Bobby Flay Finishes His Pasta Dishes
Even before Bobby Flay, chef and griller extraordinaire, adds sauce to his pasta, he finishes it with these two ingredients to help the sauce stick. -
The Kitchen Tool Ree Drummond Can't Live Without
Ree Drummond has one kitchen tool she can't ever live without - and surprisingly enough, it's a tool for which she goes beyond its intended purpose. -
What To Keep In Mind If You're Glazing Your Own Bacon
Nothing beats a breakfast that includes a side of glazed bacon, but to get things tasting just perfect, don't overlook this one thing when cooking. -
How To Make An Easy Peanut Butter Fudge With Just 2 Ingredients
Fudge is a tasty treat, but making it from scratch can be somewhat of a pain. However, with just two ingredients, you can make something truly divine. -
Yuzu Kosho Is The Savory Ingredient You Need To Add To Spaghetti Sauce
Yuzu kosho is a fermented paste made from yuzu rind and green chilies, but when mixed into pasta sauce, it brings out of this world dimension. -
How Long Does It Take To Bake Spaghetti Squash?
Cooking a spaghetti squash can be intimidating. Luckily, whether you use the oven, microwave, or Instant Pot, it's done in less than an hour. -
The 3 Types Of Sauce Ree Drummond Adds To Elevate Her Baked Spaghetti
If you want the perfect baked spaghetti, follow Ree Drummond's advice and incorporate these three sauces for the perfectly elevated dish everyone will love. -
Think Twice Before Using Ricotta Cheese In These Dishes
Though ricotta cheese is delicious and appropriate in foods like ravioli, it does not have a place in some other foods, like pizza, quiche, and mac and cheese. -
Chicken Vs Duck Eggs: What's The Flavor Difference?
Chicken and duck eggs look similar at first glance, but duck eggs have a different taste, texture, and size that definitely makes them different to cook with. -
The Healthiest And Unhealthiest Ways To Cook Potatoes
Who doesn't love a good potato? And because there are so many ways to make potatoes, let's take a look at what might be healthy and unhealthy prep options. -
When Should You Close The Vent While Grilling?
To get the most out of your grilling and to ensure a steady temperature, you need to know exactly when to close or partially close your grill vents. -
The Best Way To Clean Smelt Fish
Smelt are bite-sized, mild-flavored fish that are best served lightly dredged and deep-fried. Before you fry them, make sure to clean them for the best taste. -
Giada De Laurentiis' Pasta Cupcakes Add A New Twist To Leftovers
One of the best (and easiest) ways to repurpose your pasta leftovers is to take them and turn them into pasta cupcakes, a la Giada De Laurentiis. -
Alton Brown's Hack For Lighting Your Charcoal Grill Faster
If everyone at your barbecue is always complaining about how long it takes to fire up the grill, Alton Brown wants to have a word. Here's his quick tip. -
How To Make A Refreshing Summer Fruit Mousse With Just 2 Ingredients
For a fully customizable fruit mousse that takes almost no effort to make and won't weigh you down with rich eggs and cream, try this two-ingredient formula.
