The Apple Slicer Hack For Restaurant-Worthy Steak Fries
If you've been hoping to make perfectly uniform potato wedges or steak fries at home, there's a trick you can use to cut every potato wedge the same size.
-
-
Linguine Vs. Fettuccine: Which Is Best For Creamy Sauces
Although they seem similar, linguine and fettuccine are made completely differently and are traditionally meant to be eaten with different sauces. -
The French Golden Ratio For Vinaigrette, And When You Should Use It
Vinaigrettes made with a classic French ratio will be less sour and more unctuous, thanks to more oil in the mix. Here's how to make them and when to use them. -
What Is Creme Fraiche And How Is It Different From Sour Cream?
Crème fraîche is a cultured cream that comes from France and has a thick consistency. Its flavor is tangy and sour, with a bit of sweetness. -
White Vs. Yellow Popcorn: Which To Use For Fluffier Kernels
Taste-wise, there's hardly any difference between the two. But it's yellow corn that will pop into those big, round, craveable pieces of popcorn. -
José Andrés' 3-Second Trick For Easily Peeling Tomatoes
While leaving the skin on a tomato is fine for a salad or BLT sandwich, removing it creates a silkier texture that's better for braises and sauces. -
The Knife Upgrade You Need To Prevent Onion-Induced Tears
Stop onion-induced tears with an essential knife upgrade. This innovative solution will revolutionize your cooking experience and keep your eyes dry. -
Marcus Samuelsson's Simple Method For Doubling Fried Chicken Flavor
To make this "iconic recipe," as Samuelsson refers to his fried chicken, the chef doubles up on two key parts of the process: the curing and the frying. -
When To Use Canned Tuna In Oil Over Water And Vice Versa
Canned tuna can be packed in water or oil. It really comes down to personal taste, but there are certain dishes where it makes sense to use one over the other. -
What Is Chimichurri And What Should You Spoon It Over?
Chimichurri is an uncooked sauce that resembles Italian pesto but has an entirely different flavor. It's almost grassy with some spice, sharpness, and tartness. -
The Best Size Pan For Lasagna, According To Michael Symon
Regardless of its filling, Michael Symon says lasagna should be baked in a 9 x 13-inch dish so the it cooks evenly and each serving looks as good as it tastes. -
How To Eat Chia Seeds Like You Know What You're Doing
Chia seeds are packed full of health benefits. But how exactly do you eat these miniscule seeds that appear to be meant for hamsters rather than humans? -
The Traditional Italian Myth Behind Cooking With Wine Corks
Many cooks use wine corks in their recipes because of an Italian wives' tale that says adding a cork to a pot of tough meat or fish will make it more tender. -
Rinsing Pasta Is Like Washing Liquid Gold Down The Drain
There are lots of conflicting rules for cooking pasta, but one thing you should definitely never do is rinse pasta, sending starchy liquid gold down the drain. -
11 Uncommon Spices That Will Impress Everyone You Cook For
So you want to impress those you're cooking for, eh? We've got an excellent list of spices you should be using to add some wonderful flavor to your dishes. -
What Is Tripe And When Is It Edible?
There is a whole world of delicious dishes out there featuring the unique ingredient that is tripe. Find out exactly what it is and how to make it edible. -
The Key Difference Between French And American-Style Omelets
French-style omelettes are extremely light and fluffy, with a soft texture and eggs that are almost gooey. American-style omelets tend to be denser. -
The Best Way To Reheat Risotto Without Ruining It
Although it'll never be as good as the day it was made, adding more hot stock brings the cold dish back to its former glory. -
Leftover Pasta Water Holds Unforetold Wonders For Homemade Bread
If you're a carb fanatic who bakes homemade bread loaves and considers pasta a weekly dinner staple, don't dump that water down the drain. -
Meatless Monday: 8 Hearty Vegan Dinner Recipes
It's a total myth that a vegan meal won't fill you up. You don't need meat or dairy to feel satisfied, and we've got eight great recipes to prove it. -
16 Different Types Of Salt And How To Cook With Them
Salt is a crucial part of any dish - our guide gives you a rundown of some of the most common varieties, their origins and flavors, and how to best use them. -
What Are Gooseneck Barnacles And How Can You Eat Them?
Believe it or not, gooseneck barnacles are edible and delicious, even if they look like space aliens. Here's everything you need to know about eating them. -
We Have A Ton Of Awesome Potato Recipes
Did you know that we have a ton of awesome potato recipes that need a new home in your kitchen? -
10 Sweet And Savory Ways To Use Tahini
Native to the Middle East and made from ground sesame seeds, tahini is a staple ingredient in some of the regional foods you love best. -
Keep It Fresh: 10 Bold, Creative Recipes For Shrimp
Shrimp is such a versatile protein. There are so many ways to prepare it that you might not even think to try a brand-new recipe. -
We Have A Ton Of Indian Recipes!
Did you know that we have a ton of awesome Indian recipes that need a new home in your kitchen? -
15 Ways To Fight Food Waste With Pasta
Here's how to fight food waste with pasta no matter what you have pantry. You're in for a delicious meal you had the ingredients for all along.
