Turn Your Used Lemons Into A Purée That Tastes Like Pure Sunshine
Time to add one more food waste hack to your repertoire: Here's how to turn those used, juiced lemons into a lemon purée for your cooking and baking needs.
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10 Simple Ingredients That Will Crisp Up Your Scrambled Eggs
That hallowed golden breakfast pile of scrambled eggs can often be a bit bland and soft. But, there's a myriad of ways to crisp them up, so we've laid out 10. -
How To Poach Eggs In Maple Syrup (And Why You Should)
For breakfast, brunch, or brinner, eggs poached in maple syrup are the sweet and savory addition your meal needs to really kick things up a notch. -
The Best Desserts Are Roasted In A Pizza Oven, Obviously
Anyone lucky enough to have a pizza oven knows the sky's the limit for a good pie - but how about a real pie? Yes, you can even make delicious dessert. -
How To Eat Everything At A Cookout And Stay Hydrated
Cookouts can be fun, but it's easy to get dehydrated when standing outside all afternoon in the sun, trying to catch a nice buzz without catching a sunburn. -
The Broccoli Chopping Hack So Obvious You'll Be Mad We Had To Tell You
Did you realize there's an easier way to cook broccoli? Thanks to a new hack, here's a chopping tip that's so obvious you'll wonder why you didn't think of it. -
How To Repurpose The Last Scraps Of Watermelon
Love watermelon but hate seeing the giant fruit go to waste when you can't eat it all? Here's a clever and refreshing way to repurpose the scraps. -
12 Ingredients That Don't Belong In Macaroni And Cheese
Mac and cheese is an American staple with many recipes passed down through families. But, some things should never go in the dish, and here are 12 of them. -
The Savory Ingredient Giada De Laurentiis Tops Her Ice Cream With
Giada De Laurentiis often takes many cooking cues from her Italian heritage, including this tip for adding this savory ingredient as an ice cream topper. -
How To Save And Reheat A Big Batch Of Poached Eggs
Although delicious, eggs benedict is not an easy dish to scale without some prep work ahead of time. This is especially true for poached eggs. -
The Secret To Sprucing Up Late Summer Fruits? Rose Water
When used appropriately, rose water can heighten the existing flavors in fruit, adding a heady intrigue that makes you want to take another bite. -
A Quick Guide To Boiling Eggs For Golden, Jammy Yolks
Soft-boiled eggs taste great on everything from ramen to avocado toast, but do you know the best ways to make them? Check out our quick guide for some tips. -
There's A Better Way To Pour Pasta Water Down The Drain
Though it may seem like an innocuous act, dumping your scalding pasta water down the drain can actually cause major damage to your plumbing. -
22 Ways To Eat Cold Noodles For Summer
With the summer heat in full swing, eating hot food is just not palatable. So, here are 22 ways cold noodles can brighten up your day without heating it up. -
Giada De Laurentiis' Fresh Alternative To Heavy Alfredo Sauce
If you love Fettuccine Alfredo but want something a little lighter, leave it to Giada De Laurentiis to come up with a fresh alternative that tastes as decadent. -
The Creamy Hack To Amplify Boxed Cornbread
All you do is add an egg and milk, mix it up, and bake and you have a delicious side dish. Tasty as is, it's easy to make boxed cornbread taste even better. -
Oyakodon Is Chicken And Eggs With A Side Of Poetry
"Oyakodon" - "mother and child rice bowl" in Japanese - is one of the most popular dishes in Japan, served by home cooks and fast-food restaurants alike. -
The Spicy Tip To Save Mediocre Watermelon Every Time
The magic of the Mexican seasoning Tajín can reinvigorate your relationship to watermelon by adding a spicy, zesty flair to the summertime fruit. -
Look Out For Batch Steps To Get The Most Out Of Any Recipe
Instead of wasting expensive groceries - or even worse, letting them die in the fridge - maximize their utility and minimize food waste with batch steps. -
Bring Fresh Or Frozen Pizza To Life With A Hint Of Lemon Juice
No one wants a limp, flavorless pizza. If your pizza lacks punch, it's time to break out some lemons, and no, we're not talking lemonade here. -
Ina Garten's Lightning-Fast Method For Peeling A Lot Of Garlic
Working with garlic can be a cumbersome task for home chefs, but with tips from the pros like Ina Garten, you can peel the bulbs with a lightning-fast method. -
You Shouldn't Bother With Frozen Pre-Made Chicken Wings
It might seem like a harmless bit of convenience, but relying on frozen pre-made chicken wings is a less delicious cop-out that you will only come to regret. -
You Only Need One More Ingredient For Fresh Watermelon Sherbet
Using some condensed milk, you can transform your frozen watermelon cubes into a delightfully refreshing sherbet that doesn't require an ice cream machine. -
Choose The Heftiest Lemons At The Grocery Store For The Juiciest Results
There's little more disappointing in the moment than cutting into a lemon and finding it to be dry or full of pith. For the juiciest fruit, pick a heavy one. -
Cornichons Are Nature's Cheese Board Dividers
It's true what they say: You really do eat with your eyes first, and one way to add an elegant touch to any cheese board is by using cornichons as dividers. -
Add Some Chaos To Your S'mores Game With Watermelon Slices
S'mores are getting an upgrade with the addition of watermelon. The fruit provides a bit of crunch and juiciness that complements the texture and flavors. -
Rinse Frozen Fish Under Cold Water For Better Baking
Washing your frozen fish fillets under cold water will allow your fish to brown for a more delicious result, and will also prevent mushiness.
