Do You Ever Need To Skin Chickpeas?
Should they stay or should they go? Though mostly a matter of preference, removing chickpea skins can make a difference in some dishes. Here's how to decide.
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A Second Sauce Layer Is Key To Perfectly Reheated Ribs
So you have leftover ribs but are afraid of reheating and drying them out -- never fear! A little extra sauce will keep the meat tender and juicy. -
What Makes Japanese-Style Chef's Knives So Unique
Santoku, gyuto, kiritsuke -- there are many types of Japanese chef's knives, but they are all built in a similar fashion unique from Western equivalents. -
The TikTok Egg Tacos Gordon Ramsay Adores
Gordon Ramsay is known for his harsh, but often warranted, criticism. However, he has nothing but love for these crispy feta egg tacos -- that are easy to make. -
The Best Ingredient To Make Grilled Cheese Crispy Without Mayo
If you don't have mayo on hand, try making your next grilled cheese with coconut oil. Its subtle, nutty flavor complements the sandwich deliciously. -
How To Cook Chicken For The Tastiest Salads
Chicken salad can be the star of your lunch, but when it isn't cooked right, the chicken can be limp, dry, or flavorless. Here's how to avoid catastrophe. -
Why Ina Garten Skips The Egg When Dredging Chicken
To add extra zip to your baked chicken dinner, take a page out of Ina Garten's book and reach for these pantry ingredients to enliven its breaded coating. -
Make Tarts Upside Down For Extra-Caramelized Toppings
You've heard of pineapple upside-down cake, but that same technique can be applied to many kinds of tarts for a perfectly caramelized and crisp top. -
Anthony Bourdain's Warning About Competitive Cooking Shows
Anthony Bourdain believed that competitive cooking shows were beneficial for the restaurant industry, but that some cooks prioritized screen time over food. -
Martha Stewart's Spoon Hack For Stripping Kale
Not a fan of the tough stem on kale? Don't worry -- domestic goddess Martha Stewart isn't either! With this quick trick, de-stemming will be a breeze. -
Why Salted Butter Is Safer To Leave Out On The Counter Than Unsalted
Discover the butter dilemma: Does it go on the counter or stay chilled? Salted or unsalted? Uncover butter secrets and find your perfect spread. -
Mistakes Everyone Makes With Poached Eggs
Crafting this poached egg perfection is challenging for even experienced chefs. If you are struggling to achieve this, here's what might be holding you back. -
Ina Garten's Post-It Note Tip For Better Dinner Parties
You may have thought you mastered the art of entertaining, but there is still more to learn from Ina Garten, Padawan. Just look at her Post-It note tip. -
14 Liquids That Turn Scrambled Eggs Into A Masterpiece
Punch up your scrambled eggs with tons of delicious liquid ingredients. Because, you know, scrambled eggs don't have to be the same all the time. -
The Cheesecake Factory Ordering Trick For Brown Bread Lovers
There's plenty to enjoy at Cheesecake Factory thanks to its monstrous menu, but the thing that really gets people going? Its famous brown bread. -
What Is Carne Picada And How Is It Different From Carne Asada?
You've likely heard of savory carne asada, but what about its cousin, carne picada? From a different cut of meat, the preparation couldn't be more dissimilar. -
For Light, Velvety Cakes, Try The Reverse Creaming Method
To avoid poorly-mixed cake batter that turns out cakes that are dense or inconsistent in texture, follow a few simple steps to try the reverse creaming method. -
The Flavorful Dressing Swap For Potato Salads Without Mayo
If you're a mayonnaise hater, this condiment can make a mayo-free potato salad dressing that's just as delicious and satisfying as a traditional version. -
TikTok's Hack For Storing Cheese In Its Original Wrapper
If you often find stored cheese losing its flavor, texture, and overall consistency, there's a viral TikTok hack for preserving it for longer using its wrapper. -
Ina Garten Only Uses Metal Pie Tins. Here's Why
Ina Garten has given us countless baking and cooking tips over the years, but her trick to use metal tins when making a pie is one of her best yet. -
Overcooking Your Noodles Will Actually Result In A Better Pasta Salad
If you love pasta, you probably would shudder at the idea of overcooking the noodles, but pasta salad is the one dish where it actually makes it better. -
The Basic Rule For Pairing Wine With Salmon
You may be reluctant to pair salmon with anything but a white wine, but depending on the recipe, this fish can go splendidly with a wide range of bottles. -
Why You Absolutely Need To Salt Proteins From A Distance
If you want the juiciest, most flavorful meat, poultry, and seafood, there's one key measurement to pay attention to - the height at which you salt the food. -
The Sweet Ingredient Ree Drummond Adds To Chicken Dipping Sauce
Safe to say Ree Drummond knows her way around a kitchen, and her take on a sweet-mustard dipping sauce demonstrates her skill at pairing flavors beautifully. -
TikTok's French Onion Pasta Combines Two Unbeatable Comfort Foods
It's a combination that fills us with that sweet hygge feeling, and it's taking TikTok by storm. What is it? The beautiful blend of French onion soup and pasta. -
Soak Canned Crab In Milk For The Freshest Taste
When you soak crab meat in milk, the casein in the milk helps eliminate the canned crab's strong, fishy odor, leaving you with meat that tastes fresher. -
With Ready To Drink Shrubs, A Revolution-Era Beverage Goes Commercial
Shrubs, a vinegar-fruit based non-alcoholic drink, decidedly not a plant, are the next big thing to hit the niche cocktail and mocktail market.
