Leftover Pickle Brine Does Wonders For Homemade Bread
The most obvious benefit of using pickle juice in bread is the flavor - it will help transform your favorite loaf into dill-icious goodness.
Read MoreThe most obvious benefit of using pickle juice in bread is the flavor - it will help transform your favorite loaf into dill-icious goodness.
Read MoreSure, most of us know you can add pickle juice to a cocktail for a tangy burst of flavor, but that same brine does wonders with sauteed vegetables.
Read MorePickles and Dr Pepper? Apparently, if you stop by your local Sonic Drive-In, you can order your soda with sliced dill pickles. But how did this trend start?
Read MoreMany of us go to pains to brine our turkeys for the autumn and winter holidays, but you can streamline the whole process with none other than pickle brine.
Read MoreA steak cooked at the correct temperature retains its juiciness while allowing the natural taste of the meat itself to develop as the fat renders.
Read MoreWhen you're baking anything - a cake, meat, veggies - there's one very important tip to make sure it comes out right any time, and it involves your oven.
Read MoreTo maximize the potential of your air fryer and get some batch cooking done for breakfast, you should skip the toaster when making your toast.
Read MoreTo get the most flavor, tenderness, and moisture out of his filet mignon, Gordon Ramsay cooks the cut in this one liquid for supreme results.
Read MoreChocolate comes in more forms than you might be familiar with, and compound and couverture are two prominent but very different styles that have distinct uses.
Read MoreAccording to a Mexican food expert, tamales can be cooked in a big pot using just two items you likely have on hand, no steamer basket required.
Read MoreIncorporating some sliced plums into chicken salad introduces a delightful sweetness and a hint of tartness, enhancing the overall flavor of the dish.
Read MoreWhen you have too many buns and not enough burgers on your hands, turn them into bread pudding for a super-easy, no-waste, customizable dessert.
Read MoreIs a wooden charcuterie board the same thing as a wooden cutting board? One clearly looks fancier, but can you slice veg on a charcuterie board too?
Read MoreToo much homemade bagel dough? This is why you should actually form and par-bake the bagels before freezing, instead of cooking them all the way.
Read MoreFor turkey bacon that's far from floppy, use this essential prep step and pair it with our other tips for cooking it in the oven, air fryer, or microwave.
Read MoreWhile there are tons of ingredients that can help elevate classic garlic bread, there's one you might not have considered before: Hawaiian sweet rolls.
Read MoreFreshly baked cornbread is a savory-sweet delight, bursting with flavor. But for a more layered cornbread with a hint of tart umami, there's an easy addition.
Read MoreComing together with a handful of ingredients, these cheesecake pinwheels are possibly the easiest pumpkin dessert ever, besides buying a store-bought pie.
Read MoreMaking a homemade cauliflower crust can get frustrating, but there's another way to make cauliflower pizza crust that's way easier and just as satisfying.
Read MoreFor those trying to get accustomed to beets, use this cooking method that slightly softens their earthy taste and couldn't be simpler to pull off.
Read MoreThere's nothing quite as satisfying as a fresh, homemade brownie. However, how should you store them to maintain freshness -- whole or cut into slices?
Read MoreLettuce and dressing might not excite you much, but stuff it in your favorite bread and dress it up using our top tips, and your tastebuds will rejoice.
Read MoreBagels seem to go stale in the blink of an eye, but with these expert storage tips, you can keep them fresh for as long as possible or even save them for later.
Read MoreYou can make the easiest croissants ever, with a delightful crisp yet chewy texture, by using rice paper and just a few pantry and fridge staples.
Read MoreBaking is an exact science, so knowing when to use active dry versus instant yeast will surely upgrade you from amateur baker to sourdough savant.
Read MoreNo one wants tamales that are burnt at the bottom because the water in the pot dried up, so try this expert tip to judge how they're doing without even peeking.
Read MoreIf you don't want to go through the hassle of making fresh pie dough every time, just make a big batch and freeze it. But make sure to store it properly.
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