The Difference Between Raw And Fresh Food, According To Alton Brown
Alton Brown explains that when we refer to food as fresh, that it's currently closest to the state it was in when it was alive, which doesn't always mean raw.
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Wire Racks Can Save You From Soggy Veggies
You pull your roast chicken out of the oven, steamy and ready to serve with a side off, well, mushy veg. Yuck. Here's how you can prevent soggy vegetables. -
José Andrés' Favorite Gazpacho Made Him Fall In Love
Gazpacho is practically synonymous with summer, the Spanish cold soup being the perfect way to cool off. However delightful, few fall in love over one dish. -
The Best Way To Boil Corn On The Cob Involves A Cup Of Milk
While many people opt to boil their shucked corn in salted water, a more flavorful result can be achieved by pouring milk and butter into the boiling water. -
The Best Brown Sugar Substitutes For Every Occasion
Okay, so you love using brown sugar in just about everything. We get it. But did you know there's a variety of excellent sugars you can use as an alternative? -
What Is A Beef Knuckle And What Can You Do With It?
There are seemingly millions of cuts of beef, but one that's overlooked is beef knuckle. This giant cut is quite versatile, but it needs to be treated right. -
The Easy Egg Swap For Foolproof Béarnaise Sauce
For those who want to make Béarnaise sauce without all the stress, there's an easy solution: Omit the eggs altogether, and use cream cheese instead. -
Your Oven's Secret Feature For Better Broiling
From creating crispy crusts to melting cheese and more, your oven's broiler is more versatile than you may think, and you're probably using it wrong! -
The Best Ingredient For Chewy Chocolate Chip Cookies
If you want your chocolate chip cookies to be ooey-gooey chewy delights, then you absolutely need to try this swap. Your cookies will never be the same. -
The Best (And Worst) Kinds Of Potatoes For Boiling
Generally speaking, potatoes can be divided into three categories: waxy, starchy, and all-purpose. Waxy spuds are typically regarded as the best for boiling. -
When To Defrost Frozen Vegetables For The Best Texture Results
Unlike sauces and meats, which must be thawed before use, most frozen vegetables yield the best results when cooked directly from their frozen state. -
Bake Pumpkin Pies Just Right With The Wiggle Test
No one wants a cracked pie, especially on a holiday when one may or may not try to impress the family. With the wiggle test, your pumpkin pie will be perfect. -
Salvador Dalí Had A Surreal Avocado Toast Recipe
Salvador Dalí is known for his eccentric and thoughtful art, and the cookbook he created was just as outlandish. Don't believe us? Check out this recipe. -
What Exactly Is Sopita?
If you're familiar with sopa de fideo (fideo for short), you've likely heard of sopita. If you haven't, well, you're in for a treat with this thick tomato soup. -
Boiling Hot Dogs In Beer Vs. Water Is A Flavor Revelation
Hot dogs are synonymous with American cuisine in a way few foods are. However, if you want truly flavorful dogs, you need another American institution: beer. -
The Magic Ingredient For Perfect Cacio E Pepe
A large part of the allure of Italian cooking is its simplicity, and cacio e pepe is no exception. However, this small addition can add worlds of flavor. -
The No-Bake Shortcut For Luscious Filipino Milk Candy
There's nothing quite as sweetly indulgent as homemade candy, and milk candy is luxurious. Luckily, there's a quick trick for this traditional Filipino dessert. -
Gordon Ramsay's Weirdly Sensual Hack For Prepping Avocados
Gordon Ramsay is known primarily for two things: His temper and his elegant food. However, he also gives great --sometimes vexing -- advice on social media. -
Tamago Kake Gohan: A Japanese Egg And Rice Tradition
When you think breakfast, eggs might spring to mind, but what about raw egg mixed with sushi rice and a touch of soy? It's a delicious dish with a long history. -
Instant Onion Soup Mix Is The One Ingredient Your Brisket Is Missing
From Pesach dinner to your cousin Bill's barbecue, brisket is enjoyed all over the country. But the best way to amp up its flavor? Yeah, an onion soup packet. -
Caramelize Your Roast Chicken With Lemon Curd For Deep, Juicy Flavor
Want to really amp up the flavor and juiciness of your chicken while ensuring you get deliciously crispy skin, every time? You need lemon curd. -
The Best Steak Cuts To Reverse Sear, According To An Expert
When we get a perfect sear on our steak, the inside of the steak may still be raw. However, our expert explains why a reverse sear is the ideal solution. -
What Is A Fricassee And What Goes Into One?
Let's be honest: We've all heard of a fricassee (likely a chicken fricassee), but we don't really know what it entails. Don't worry - we've got you covered! -
Say Goodbye To Rubbery Rhubarb With Marcus Samuelsson's Foolproof Trick
Rhubarb can be absolutely delicious - that is, when it's prepared properly. Marcus Samuelsson breaks down how to ensure your rhubarb is always juicy and soft. -
The Benefits Of Separating Eggs Cold Vs. Room Temperature
Depending on what you're making, having some yolk in your egg white (or vice versa) could ruin your dish. This is why the temperature of your eggs is vital. -
It's Virtually Impossible To Zest An Already Juiced Lemon Or Lime
We've all been there: We're making lemon muffins, we get the juice, and then we see we need zest. Just try getting zest from a juiced fruit. It's impossible! -
The Canned Tomato Brand Giada De Laurentiis Swears By For Sauces
Giada De Laurentiis is known for her easy but delicious approach to Italian cooking. To master her recipes, you really should consider this brand of tomato.
