Soda Water Is The Key To Keeping Cut Peaches Looking Fresh
Are you pre-slicing your delicious summer peaches, but you want them to stay nice and bright, not brown? Then you need to soak them in soda water.
-
-
The Vegetable Bobby Flay Throws On The Grill For Upgraded Flavor
One of the most beloved vegetables out there also happens to be one of the blandest. To amp up flavor with a little char, Bobby Flay throws it onto the grill. -
A Water Bottle Is All You Need To Pit Cherries In A Flash
Pitting your cherries doesn't need to be a mess with this simple hack. By using a chopstick and a water bottle, you can easily pit cherries for your dessert. -
Store-Bought Pie Crust Is The Gateway To Easy Homemade Pop-Tarts
You can easily make Pop-Tarts at home with ingredients you can get at the store. By using pre-made crust, you can experiment with filling and frosting flavors. -
Give Corn On The Cob An Umami Twist With Fish Sauce
For grilled, boiled, or even stir-fried corn that's even more delicious and savory than a basic version, swap out plain salt for umami-heavy fish sauce. -
13 Ways To Upgrade Your Canned Soup So It Tastes Homemade
Canned soup is often delicious on its own -- but sometimes it could use a little oomph for flavor and heartiness. Here's how you can make it taste homemade. -
Don't Throw Away That Used Vanilla Bean Pod — Reuse It Instead
Vanilla beans are powerful tools during cooking, bringing tons of flavor and plenty of aroma. Best of all? You can use each bean more than once. -
Start Grilling Pickles This Summer For Incredible Smoky Notes
We're used to applying smoky magic to our proteins and produce, but there's another cookout-friendly food that you should be throwing on the grill: pickles. -
The Best Way To Harvest And Store Mint
Are you still plucking leaves off your mint plant? It's time to learn how to really harvest and store it, to keep the plant healthy and your herbs fresh. -
The Easiest Way To Reheat Corn On The Cob
The easiest way to reheat corn also happens to be the best, but you can also use the oven, air fryer, and plenty of toppings to revive day-old cobs. -
The Slept-On Creamy Ingredient You Should Be Slathering On Brisket
In search of the perfect binder? This creamy ingredient will help lock in your brisket meat's moisture, and create an almost silky texture underneath the bark. -
How To Cook Rice In The Air Fryer
Your air fryer can do miraculous things, including cook rice in a hands-free, set it and forget it way, leaving you time to focus on the rest of your meal. -
Unexpected Foods You Should Cook On The Grill
Did you know you can grill lemons to make lemonade? What about grilling avocados for guacamole? We've got lots of unexpected things lined up for the grill. -
Mistakes You Should Avoid When Cooking Potatoes In An Air Fryer
Hands down, air fryers are amazing. Whether you're a veteran at cooking potatoes in an air fryer, or you're new at it, here are some mistakes to avoid. -
Tired Of Potato Skins? Try Stuffed Avocados Instead
Loaded potato skins are all well and good, but for something fresh, light, and easy to make on a hot summer night, why not swap potato for avocado? -
How Long Is Peanut Butter Good For Once It's Been Opened?
If you buy peanut butter in bulk, you may be wondering how long it's good for once the jar has been opened? It turns out some kinds can last a few months. -
The Genius Hack For Making Chicken Kabobs Quickly And Easily
Want to make chicken kabobs but don't want the hassle of slicing raw chicken and having it fall off your skewers? Try this hack to make things easy. -
How To Make Banana Bread With Just 3 Ingredients
In a hurry and want a no-fuss, no-mess banana bread recipe? Try this easy three-ingredient take that will have you slicing and enjoying in no time. -
The One Ingredient Ree Drummond Adds To Upgrade Store-Bought Saltines
Plain Saltines make for delicious companions to soups and chili, but Ree Drummond's kicked-up version is so much tastier as a snack, dipper, croutons, and more. -
Easily Shred Rotisserie Chicken With Just One Kitchen Tool
Shredding chicken by hand (or fork) can take a whole team of people in the kitchen, but using this one tool cuts the work down to less than a minute. -
Potato Starch Is The Key To The Crispiest Fried Chicken Ever
If you want the crispiest fried chicken ever, try swapping out traditional wheat flour for potato starch - it's a trick that's been used for Asian fried foods. -
The Order You Should Cook Your Food In At Your Next BBQ
Timing is critical when it comes to cooking for a crowd. At your next BBQ, make sure to grill your proteins and sides in this order for success. -
The Charcuterie Board Etiquette Mistake You Didn't Know You Were Making
When serving yourself a slice of cheese from a charcuterie board, avoid making this one dreadful mistake and having the rest of the party side eye you. -
The Important Tip That Could Make Or Break Your Grilled Pineapple
Grilled pineapple is an excellent dessert or even a topper for tacos and savory dishes, but if you want to ensure you get the best results, follow this tip. -
The Best Whiskey Cocktail To Sip Alongside Barbecue
When you're gearing up for a barbecue fest and want to serve a drink that's more interesting than beer, try a cocktail recommendation from a whiskey expert. -
Store Your Fresh Corn With The Husk On For Juicier Kernels
When you bring corn home from the store, it's best to eat it right away; or at the very least, store it with the husk on if you want to ensure juicy kernels. -
To Slice A Fresh Pie Perfectly, Make 3 Cuts
If you want that perfectly sliced first piece of pie, it really matters how you cut into the dessert. Here's why you should always start with three cuts.
