Lemon Is The Secret To Cleaning Cheese Graters Without Shredding Sponges
If you've ever tried to clean a cheese grater with a sponge, you know much of a mess it can make. But there's a better way - use a lemon instead.
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How Long Heavy Cream Will Stay Fresh After Opening
Opened heavy cream lasts longer than you might think, but that's only if you follow correct storage practices and always check to see if it's on the decline. -
How Long Sour Cream Will Stay Fresh After Opening
If you love sour cream, you may want to know how long it will stay fresh after opening so you can enjoy it and not become sick. Here are the guidelines. -
How Long Cottage Cheese Will Stay Fresh After Opening
It's harder to tell when cottage cheese has gone bad, compared to other cheeses, but following timeframes and looking for signs of spoilage makes it easier. -
The Best Butter To Use For Making Cookies
Does the butter you use for making cookies really matter? It turns out the answer is yes. We spoke to two baking experts who gave us the best choice. -
11 Techniques For Flawlessly Cooked Onions
Many a feast has started with a simple step: Slicing and cooking onions. While onions are rarely the star of a meal, they are a workhorse in many cuisines. -
How To Fix The Bitter Taste In Brussels Sprouts
If you find Brussels sprouts off-putting, it's time to revisit them. A quick step can remove any bitterness and put you on the road to roasted, crispy bliss. -
Why You Need To Clean Your Spice Jars ASAP
You may have never considered giving your spice jars a thorough disinfecting, but research statistics reveal why they can be a threat to your health. -
How To Use Banneton Liners So You Don't Have To Clean Them Often
Banneton liners can can help you make bakery-quality loaves of bread at home. They require occasional cleaning, but it's important not to clean them too often. -
Why You Should Undercook Noodles For Batch Mac And Cheese
For the best mac and cheese you can enjoy over and over, cook it in advance and freeze it. But, there's one tip to do so - make sure to undercook the noodles. -
How Long You Can Expect An Open Box Of Chicken Stock To Last
Making a big batch of chicken soup but have leftover chicken stock? There's some rules to remember when it comes to how long an open box can last. -
How To Pick The Best Olive Oil For Dipping Bread
Dipping a hearty Italian or French bread in olive oil is a classic and tasty practice, but did you know there's one best oil you can pick for the task? -
12 Delicious Substitutes For Mayo In Your Tuna Salad
If you're sick of eating mayonnaise-based tuna but unsure what to use instead, here's a list of delicious substitutes for mayo in tuna salad. -
The Step You Shouldn't Skip When Cooking Frozen Broccoli
Rehabilitate and revive frozen broccoli's good name with this simple technique. You can then keep it simple or get creative with your favorite seasonings. -
Give Your Super Bowl Charcuterie A Sporty Vibe With A Salami Football
If you're hosting a Super Bowl extravaganza, impress your guests with a stunning charcuterie board featuring salami ribbons in the shape of a football. -
Why You Should Ditch The Bowl When Tossing Salad
Making salads seems easy enough, but mixing all the ingredients together can pose some challenges - unless you ditch the bowl and try this method instead. -
The Biggest Mistake You're Making With Tuna Salad
We consulted an expert to find out how to turn a ho-hum tuna salad into a well-balanced, delicious meal, using ingredients you probably already have. -
Ina Garten's Best Tips For Cooking Perfect Chicken Every Time
If you love chicken -- let's be honest, who doesn't? -- Ina Garten has tons of tips on how to cook a perfect chicken every time. From salt to saffron, let's go! -
The Reason Your Sourdough Starter Might Be Failing
For those of us just starting our sourdough journeys, we may accidentally be killing off our starter by overlooking this important aspect of fermenting. -
Sparkling Water Is The Best Budget Meat Tenderizer
It may sound strange to those who've never done it before, but using sparkling water (or even soda) as a marinade is a great way to tenderize meat. -
For The Chewiest Cookies, Skip The Granulated Sugar
While some may like a crispy cookie, if you prefer yours to be delightfully chewy, you need to skip the granulated or white sugar for this easy swap. -
For The Best Baked Potatoes Of Your Life, Try A Salt Water Brine
Do you want your baked potato to have crunchy skin that's perfectly salty all over? Of course you do. You need to brine your tots before they go in the oven. -
The Water Trick That Gets Cakes Out Of Bundt Pans Easily
Do your cakes often get stuck in your bundt pan? It's a common problem, but one that has a shockingly simple solution. Just soak the pan in some hot water. -
The Key Difference Between Orzo And Risotto
You've likely eaten both, but do you know the difference between orzo and risotto? One is a pasta, and the other is a deliciously creamy rice dish. -
Chopsticks Make A Perfect Cooling Rack When You're In A Pinch
If you need to cool down a batch of cookies or fried chicken ASAP, but you don't own a wire cooling rack, here's how to use chopsticks as a substitute. -
Prime Rib Vs Ribeye: Everything You Need To Know
Whether you're a die-hard fan of prime rib or prefer ribeye, knowing the differences between them gives you the knowledge to appreciate their unique qualities. -
Anthony Bourdain's Crucial Advice For Slicing Onions
If onions are making you cry - whether from their chemical release or injury - there's a better way. Try Anthony Bourdain's advice for slicing the veggie.
