The Chili-Cooking Mistakes We All Make
Cooking chili at home isn't hard, but we've all made a mistake or two along the way that has led to lower-quality results. Here's how to make perfect chili.
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The One Type Of Stew Your Instant Pot Can't Handle
Instant Pots and pressure cookers can cook in a myriad of ways, but there are a few dishes that aren't suited for it -- especially slow-cooking stews. -
Giada De Laurentiis' Favorite Brand Of Dried Pasta, Besides Her Own
Giada De Laurentiis, famed Italian chef, is understandably known for her Italian cooking, so when she gives us her favorite pasta brand, we listen. -
You Can Make Fresh Crepes From Stale Bread
Have some stale bread slices or an older baguette lying around? Don't toss it. Instead use it to make fresh crepes for a delicious breakfast. -
13 Tips You Need When Making Chicken Pot Pie At Home
Homemade chicken pot pie is the perfect comfort meal for any day of the week. Here's how to make yours come out of the oven perfect every time. -
The Best Way To Sharpen Your Vegetable Peelers
Like knives, vegetable peelers can become dull over time. But there's a tried and proven way to sharpen them, and you can do so right from home. -
Boiling Water Is The Key To Easily Peeling Peaches
Peeling peaches can be difficult and time-consuming, unless you try this easy two-step method that uses boiling water to make the skins slip right off. -
The Easiest Way To Make Frozen Margaritas Without A Blender
Every now and again, we just need a frozen margarita, okay? But what happens when the blender's busted? Fortunately, you can still make the slushy cocktail. -
The Secret To Storing Banana Bread So It Stays Moist
When looking for a way to keep your banana bread nice and fresh, you can't just leave it sitting out on your counter. Here's how to keep it perfectly moist. -
Store Oats In The Freezer For Perpetually Fresh Breakfast
Fresh oats are a great staple food to make oatmeal, breakfast bars, and pie toppings. But they can go stale unless you put them in your freezer. -
The Apple Varieties That Brown The Slowest After Slicing
You can take several measures to prevent apples from turning brown and soggy, but buying these varieties of the fruit can help you out even better. -
The Step You Shouldn't Skip When Roasting A Whole Cauliflower
Blanching your cauliflower in salted water gives its interior a chance to season itself before the roasting process, infusing the entire head with flavor. -
You Should Be Buying Canned Chipotles Just For The Sauce
Canned chipotles often come soaking in delicious adobo sauce, and it's the perfect addition to so many foods from mac and cheese to your perfectly seared steak. -
The Best Bread For Actually Impressive Bruschetta
If you want your bruschetta to really shine, you need to choose the right bread, and no, a baguette or standard Italian loaf won't cut the mustard. -
Why You Should Season Poached Egg Water Like You Would For Pasta
For the best poached eggs, the water you boil them in matters. Try treating it like you would a pot of watar for pasta and season accordingly. -
The Cheap Tool That Protects You From Hot Food Splatter
Frying foods results in super tasty results, but comes at a price - usually burnt arms and messy stovetops. But you can use this cheap tool for protection. -
How To Seriously Elevate Your Homemade Chicken Wings
Making your own chicken wings at home can be a worthwhile and delicious endeavor, but you could be doing even more to make your wings unforgettable. -
The Best Substitute For Soy Sauce In A Pinch
In the middle of cooking but realize you're all out of soy? Don't panic -- your pantry probably has the best swap you need for the job already there. -
13 Delicious Ways To Use Up Leftover Mashed Potatoes
Leftover mashed potatoes can inspire a surprising amount of creative and delicious recipes, from Polish pierogis and Sheperd's pies to dumplings and pancakes! -
The Strict Etiquette Rules For Clinking Glasses In France
Raising a toast is common across many cultures, but each has its own spin. In France, if you don't follow these specific steps, you may cause offense. -
For The Best Oatmeal Texture, Skip The Boiling Liquid
You might boil your oatmeal over high heat to get breakfast on the table faster, but there are a few good reasons why taking it slow is a much better idea. -
The Best Type Of Oats To Use For Oatmeal Cookies
Instant, steel-cut, and rolled oats all work in most oatmeal-based recipes, but there's a good reason why only one of these is the best choice for cookies. -
The Cake Mix Hack For Delightfully Lazy Banana Bread
Yellow cake mix beautifully complements the taste and creamy texture of baked bananas, making it the perfect foundation for rich, tender banana bread. -
The Best Type Of Wood To Use For Smoking Brisket
Whether it's your first time smoking a brisket or you just want to try something new, you should absolutely be using this one type of wood to smoke your meat. -
The Game-Changing Tool You Need To Replace Rolling Pizza Cutters
Rolling pizza cutters serve a purpose, but let's be honest -- they don't serve that purpose well, leaving pizza a sloppy mess. Avoid the stress with this tool. -
How To Rescue Limp Celery And Return It To Its Former Glory
There's nothing more disappointing than when your celery has gone limp, but don't despair. While it takes 24 hours, you can restore celery to its crunchy glory. -
The #1 Difference Between Home And Restaurant Chefs, According To Bobby Flay
If you want to cook like a pro like Bobby Flay, then there's one big thing you have to keep in mind that restaurant chefs always do but home cooks forget.
