How To Store Garlic, Roasted Or Fresh
Garlic is ubiquitous as a spice, but despite its longevity, if you don't store it properly, it will go bad quickly and sprout or rot before you can use it.
Read More-
-
The Mess-Free Way To Cook A Head Of Broccoli On The Stove
A whole head of broccoli is often more economical than buying it prepared, but cutting it up can make a giant mess. Avoid the chaos with this cooking tip.
Read More -
Why You Should Always Cook With Two Oils, According To Bobby Flay
While you can use all kinds of oils in the kitchen or limit yourself to one, Bobby Flay recommends stocking at least two kinds to cover all of your needs.
Read More -
Give Your Tuna Casserole The Crunch It Deserves With A Trip To The Snack Drawer
Want to amp up your tuna casserole with some crunchy texture? All you need to do is take a quick trip to your snack drawer for the perfect option.
Read More -
The Best Way To Tell If Your Food Is Freezer Burned (And If It's Safe To Eat)
Freezer burn is never a fun thing to find when you pull out soups and fruits you've stored away. Here's how to know if your food is affected and okay to eat.
Read More -
How Long Does It Take To Cook Tofu In The Air Fryer?
So long as you take the right prep steps, like draining and marinating, deliciously crispy tofu can be both easy and fast when cooked in the air fryer.
Read More -
The Game-Changing Gadget For Home Chefs With A Ton Of Leftovers
Do you love to meal prep and have leftovers to feed yourself (and maybe your family) for a week? Then you need this gadget to improve food storage.
Read More -
Make Chicken And Dumplings Easily With The Help Of One Canned Ingredient
If you're craving chicken and dumplings - but don't feel like going through the trouble of preparing everything from scratch - turn to this canned ingredient.
Read More -
Give Your BBQ Sauce A Spicy Kick With One Unique Ingredient
A simple dollop of this spicy ingredient will take your basic barbecue sauce recipe to the next level - once you try it, you might never go back.
Read More -
Experts Debunk 10 Common Egg Myths
Eggs are a star of the culinary world, but their popularity has inspired many tall tales. We asked the experts for help busting some common egg myths.
Read More -
How To Turn A Can Of Tuna Into A Sushi Bake
Craving sushi but not the work of tracking down sushi-grade fish? A sushi bake is a fantastic way to itch the craving, but canned tuna makes it even easier.
Read More -
You Can Thank German Immigrants For The Creation Of Chicken Fried Steak
Hearty chicken fried steak is a classic American dish, but its history stretches back to Europe. Take a deep dive into this gravy-slathered comfort food.
Read More -
The Fruity Ingredient You Should Be Adding To Your Homemade Meatloaf
To make your meatloaf pop and add a delicious juiciness to every bite, you can add ketchup, or you can try this unique, fruity ingredient instead.
Read More -
The Best Way To Freeze Your Own Strawberries
Strawberries are best fresh, but fortunately, these red beauties take very well to freezing too. However, you can't just toss them into the freezer pell-mell.
Read More -
Is It Better To Own An Outdoor Grill Or Griddle?
Most of us may associate outdoor cooking with a grill, but that doesn't mean we should overlook the many benefits of having a griddle as well.
Read More -
You Should Start Cooking Your Deviled Eggs On The Grill
The end result will have a smoky flavor and a hard-cooked texture. After they're cooked, simply prepare the grilled deviled eggs as you typically would.
Read More -
The Crunchy Ingredient You Should Start Adding To Tuna Salad
Creamy, rich tuna salad is great all on its own, but if you want a way to boost the texture, try adding this crunchy ingredient to the mix and thank us later.
Read More -
When It Comes To Grilling Fruit, Size Matters
Grilling fruit can be a delicate endeavor, but using slices of the right size can help you avoid the biggest pitfalls, like losing them to gaps in the grates.
Read More -
The Best Way To Clean Your Rusty Blackstone Griddle
Even if your Blackstone griddle is covered in rust, you can still salvage things. With the right tools and technique, you can restore your griddle.
Read More -
The One Ingredient You Need To Easily Thicken Alfredo Sauce
Is there anything more disappointing than watching a rich Alfredo sauce turn into a watery white soup? Luckily, you can thicken it back up with one ingredient.
Read More -
The Proofing Tool You Actually Don't Need For Great Bread
Baking a great loaf of bread does require a few special tools, but this one purchase that aids with proofing can be replaced by something you already have.
Read More -
Alton Brown's Genius Paper Towel Trick For Easy Bacon Cleanup
There are a million ways to cook bacon, but if you use the oven, you absolutely need to know Alton Brown's paper towel trick to make cleanup a cinch.
Read More -
Gordon Ramsay's Simple Tip For The Best Fried Eggs
Have a hard time getting fried egg whites to set while the yolk remains runny? Gordon Ramsay's ingenious method makes a perfect texture and taste super easy.
Read More -
Why You Should Start Lacquering Your Steak
Sure, you've probably heard (or at least seen) lacquered duck breast or pork chops, but the same technique can also work wonders for most steaks.
Read More -
How You Should Store Brussels Sprouts So They Last Longer
No one likes going to grab their fresh veg and finding out its too spoiled to use for dinner. To keep your Brussels sprouts perfectly fresh, store them right.
Read More -
A Spice Rub Is The Easy Way To Improve Store-Bought Rotisserie Chicken
A store-bought rotisserie chicken is a great base for many meals, but the same thing can get old quick. Fortunately, a spice rub can make all the difference.
Read More -
The Simplest Way To Upgrade Canned Baked Beans
Canned baked beans go from yawn-inducing to super savory with the addition of one flavorful powerhouse ingredient, plus a few extra helpers if you please.
Read More
