Why You Should Replace Half Of Your Salt With Soy Sauce
With soy sauce, a little goes a long way. We asked an expert to explain why you should unlock its full potential and replace half of your salt with soy sauce.
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The Best Way To Cook Risotto If You Hate The Constant Stirring
Risotto is a comfort food favorite, but making it on the stovetop takes time and effort. A slow cooker may be the answer to getting risotto with less effort. -
Waffle Cone Trail Mix Puts M&Ms To Shame
Looking for a new spin on trail mix? Want to freshen up your favorite go-to snack but don't know how? It's time to add some waffle cone to the mix. -
Guy Fieri's Tip For Hosting A Stress-Free Thanksgiving
Thanksgiving is the number one travel day for a reason: Families come together over food and celebrate, but how do you keep stress down? Fieri has some tips. -
Brown Butter Is Key To Andrew Zimmern's Decadent Fried Eggs
There's nothing quite like a fried egg that has crispy edges, but Andrew Zimmern takes things a step further by simmering his eggs in glorious brown butter. -
2 Frozen Veggies That Are Low-Key Protein Powerhouses
It can be a challenge to incorporate fresh veg into our diets, especially in winter months. Fortunately, these two frozen vegetables are protein rich. -
Guy Fieri's Favorite (And Least Favorite) Thanksgiving Dishes
Guy Fieri is no stranger to Flavortown. In fact, some might say that he's the mayor. But what are his must-haves for Thanksgiving, and what does he avoid? -
The One Ingredient That Transforms Milk Into Half And Half
Sometimes, you just need a glass of half and half. No, not to drink, but to incorporate into a recipe. When you're out, don't fear: Here's what you can do. -
Fruit Salad Isn't Complete Without Frozen Juice Concentrate
Not only does juice concentrate add complexity and a unifying flavor to fruit salad, but it also introduces just the right amount of sweetness to the mix. -
Baking Bread In A Coffee Mug Is Easier Than You'd Think
What's ingenious about coffee mug bread is that it's cooked in the microwave, so it's ready in just minutes. Plus, it's endlessly customizable. -
How To Eat Popcorn Without Getting Your Hands Greasy
Popcorn can be as messy as it is craveable. Thankfully, the days of getting greasy fingers when indulging in this treat can be a thing of the past. -
The Crunchy Ingredient Your Egg Salad Sandwich Is Missing
If you're someone who enjoys varied textures, try incorporating potato chips into your next batch of creamy egg salad for some serious crunch. -
How Your Favorite Canned Fruit Can Double As One-Ingredient Sorbet
Not only is sorbet a delicious way to cool off when it's hot, but it's also shockingly simple to make at home. All you need is a can of fruit. -
Give Your Breakfast Sandwiches A Smoky Twist With Brisket
Start the day right with this unique twist on a classic breakfast sandwich. Instead of bacon or ham, add a slice of smoky barbecue brisket and chow down. -
What Is Converted Rice And How Do You Buy It?
If you haven't heard of converted rice, it's like a cross between white and brown -- with a little extra nutrition but without taking 40 minutes to cook. -
Giada De Laurentiis' All-Time Favorite Olive Oil Brand
If anyone knows the best olive oil brands available, it's Giada De Laurentiis. Queen of Italian cuisine, this is her all-time favorite brand. -
For The Crispiest Oven Roasted Chicken, Skip The Brine
Using a dry seasoning blend and leaving your chicken uncovered in the fridge overnight can yield a roast chicken with crispy, delectable skin. -
Why You Shouldn't Thaw Frozen French Fries Before Air Frying
Keeping your fries frozen creates a sort of seal, ensuring that the outside will become nice and crisp while protecting the inside from turning to mush. -
Why You Need To Start Rubbing Coffee On Steak ASAP
A coffee rub is not only flavorful, but it also creates a crust that locks in the meat's juices, ensuring that your steak remains pink and juicy. -
The 2 Types Of Mustard Ina Garten Likes To Mix Together
When Ina Garten says to mix two types of mustard together, we don't question it -- especially when the reason why she does so makes so much sense. -
The Ratio Tip You Need To Swap Olive Oil And Butter In Recipes
Olive oil can be swapped in for butter in most recipes, though it might be a better sub when it comes to cooking versus baking. Here's the ratios to know. -
Why You Should Add Hot Honey To Your Morning Lattes
What better way to start your day than with a homemade latte? It turns out that if you add a little touch of hot honey, you may enjoy your coffee more. -
Sub In Basil For A Caprese-Inspired BLT
BLTs are one of the nation's favorite sandwiches, but, as with any recipe, you can endlessly adapt it. Why not try swapping lettuce and basil for Italian flair? -
The Egg Flipping Hack To Stop Broken Yolks Every Time
If you love fried eggs for breakfast or dinner, you know that getting them perfect without any broken yolks can be a hassle - unless you try this flipping hack. -
The Simple Trick Restaurants Use To Peel Many Hard-Boiled Eggs At Once
For perfectly peeled hard boiled eggs, use this time-saving restaurant hack: Simply place your eggs in a plastic container filled with water and shake. -
The Secret Ingredient You Need For Creamier Chicken Salad
If you want the creamiest chicken salad, take a cue from the Neiman Marcus cookbook of ladies who lunch and add this secret ingredient for the desired texture. -
Why Ina Garten's Fried Chicken Takes 11 Hours To Make
Ina Garten's method for the most tender and crispy fried chicken involves marinating her chicken pieces in buttermilk for around 10 hours before cooking.
