Why You Should Never Use A Hot Pan To Cook Bacon
Placing raw bacon in a hot frying pan causes the strips to seize and shrivel, cooking the protein too quickly and leaving chewy pockets of fat.
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How To Turn Your Forgotten Dried Fruit Into Nostalgic Candy
Sour patch kids, sour gummy strips, warheads -- our childhoods were full of mouth-puckering sweets. Hit that nostalgia with homemade dried fruit sour candy.
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5 Things You Need To Know Before Grilling In Cold Weather
Yes, cold weather is on the horizon, but that doesn't mean we can't break out the grill for a cookout. Here's how you can keep things safe when you do.
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Fried Chickpeas Are The Best Crouton Swap For Protein-Packed Salads
Want to add a pop of protein to your salad but still get that classic crouton crunch? It's time to fry up some garbanzo beans for this easy swap.
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Gets Eggs To Room Temperature In No Time With A Glass Of Water
If you need to get eggs to room temperature quickly, there is a way to do so that is safe and effective - simply place them in a glass of warm water.
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Ina Garten's Pro Tip For Effortless Chocolate Curls
One of the main differences between a professional dessert and homemade? Presentation. Nail those chocolate curls with Ina Garten's stress-free tip.
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Save Your Leftover Bread Ends For A Gooey Breakfast Strata
Have a leftover loaf of crusty bread and want something deliciously satisfying for breakfast (or breakfast for dinner)? It's time to meet the strata.
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The Key Ingredient For The Crispiest Possible Sweet Potato Fries
French fries are some of the most delicious sides around, but not when they're limp and soggy. To keep your sweet potato fries crispy, just add this.
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An Empty Ketchup Bottle Will Change How You Make Pancakes Forever
Though your empty ketchup containers might seem destined for the recycling bin, they actually serve as excellent - and mess-free - pancake batter dispensers.
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How To Season Your Pancake Batter For Irresistible Flavor
If you want to elevate your standard pancake box mix, simply add some spices to the batter - pumpkin, chai, vanilla, and cocoa are just some of the options.
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Why Mayo Doesn't Work As A Yogurt Substitute
So you're halfway through the recipe and you've realized -- you don't have yogurt, or it's gone bad. Whatever you do, don't grab the mayo. It just won't work.
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Giada De Laurentiis' Flavorful Secret To Panzanella Salad
Tempted to try a Tuscan favorite and make a panzanella salad? To really amp up the flavor, follow Giada De Laurentiis' simple but delicious advice.
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If You're Not Seasoning Your Frozen Pizza Crust, What Are You Doing?
Frozen pizza may be the greatest thing since sliced bread, but it can sure be bland. Never settle for boring pizza again by sprinkling spices on the crust.
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Store Your Onions In The Freezer For Tear-Free Chopping
Onions got you feeling weepy? Shallots positively watering your eyes? There's a better way to dice. Pop your alliums in the freezer to end the sulfur tyranny!
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How Lemon Juice Makes Steak Scientifically More Delicious
Science and art go hand in hand, but when you throw cooking into the mix, real magic happens. For the best steak of your life, add a little acid.
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Why Ina Garten Uses Both Oil And Butter For Crispy Potatoes
Potatoes are one of life's greatest pleasures, but -- believe it or not -- Ina Garten makes them even more delicious by using both butter and oil.
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You Should Be Using Mayo (Not Butter) For The Crispiest Grilled Cheese
There are lots of ways to amp up a standard grilled cheese, but to get it extra crispy, it's time to jump on the bandwagon and use mayonnaise.
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3 Cooking Tips I Learned From Lessons In Chemistry
In "Lessons in Chemistry," scientist Elizabeth Zott explores the connection between science and cooking and I learned some interesting tidbits from the show.
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11 Hacks To Tell When Your Steak Is Perfectly Cooked
We've got great hacks for you to tell when your steak is cooked just right. From the hand and face test, to the sizzle test, let's get cookin'!
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The Extra Ingredients You Should Never Add To Burger Meat
If you want to make the best burgers at home, avoid adding extra ingredients to the meat, which could turn them mushy and over-flavor the beef.
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Why Bobby Flay Skips The Olive Oil For Pasta Sauce
Your pasta sauce recipe may call for olive oil as the cooking medium, but Bobby Flay uses a different oil that has a ton of unique benefits.
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How White Bread Revamps All Leftovers, According To David Chang
When it comes to leftovers, there's no need to be basic with them. According to chef David Chang, you can use some white bread to totally revamp them.
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Ina Garten's Pro Tip For Deliciously Light Carbonara
For those of us who want a lighter, fresher carbonara that doesn't weigh you down, Ina Garten knows which ingredients to add to lighten this famous pasta.
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Leftover Pickle Brine Is Actually Your Key To Future Pickles
Instead of throwing out jars of store-bought pickles once the pickles themselves are gone, follow these tips to reuse the brine and get more for your dollar.
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Ina Garten's Pro Tip For Faster Caramelized Onions
Caramelizing onions is by no means a speedy task, but Ina Garten's time-saving tip will make sure it doesn't take any longer than it has to.
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Ranch Dressing Is Better With A Floral Secret Ingredient
Basic ranch dressing is a classic for a reason, but if you want to elevate it to a gourmet condiment, use our tips to add this unconventional seasoning.
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Ina Garten's Go-To Source For Good Brioche Bread
For those who want to dine the way Ina Garten does, you need to know where she buys her preferred brioche -- and thankfully the venue delivers countrywide.
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