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.
Read MoreWhen 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.
Read MoreLet'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!
Read MoreRhubarb 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.
Read MoreDepending 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.
Read MoreWe'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!
Read MoreGiada 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.
Read MoreThere is a fix to revive chips. By briefly heating the chips or crackers (or other stale treats), you can dry them back out and make them suitable for eat.
Read MoreWhen it comes to whipping up a delicious frozen pizza, there's at least one thing that can take a mundane pie to the next level: marinated vegetables.
Read MoreWhile no baking is involved, and they aren't exactly a cookie, frozen yogurt can easily be made into an endlessly customizable snack that is just as satisfying.
Read MoreBaked eggs in avocado are exactly what they sound like, and they're the perfect successors to the long-reigning kings of brunch and breakfast: avocado toast.
Read MoreStone fruits are so tender and juicy, but enjoying them usually takes some work to free the pit. Here's a better and more efficient way to cut them.
Read MoreForget just plain cream cheese - you can amplify your morning bagel with some truly sweet creations like this creme brulee bagel that's super easy to make.
Read MoreIs your pasta lacking a certain je ne sais quoi? Do you need to give a flavor boost to your pesto? It's time for you to try Giada De Laurentiis' spicy favorite.
Read MoreCheese can be a tricky food to cut into perfectly sliced pieces, that is, unless you use this hack that makes fork tine marks your helpful guide.
Read MoreWhether you're having a summer barbecue or a winter gathering, you can't go wrong with a filling Lowcountry boil. Here's how to make a traditional one.
Read MoreSo you've got some bland leftover restaurant fries and you're wondering how to make them yummy again. Well, we've got you. Check out these amazing toppings.
Read MoreAh, there's nothing quite so satisfying as crispy fried chicken, so how can you make sure your breading stays on the meat? With a few handy tips, of course.
Read MoreNothing is quite as disappointing as soggy, mushy rice pudding. To get that creamy consistency that still has some bite every time, you need to use this rice.
Read MoreDid you know sourdough discard can be used to make a variety of excellent dishes? Let's get, uh, doughy-eyed, and find out what some of these dishes are.
Read MoreWe get it; a sandwich with the toasted side facing inward might sound wrong, but it tastes so right and allows you to savor your favorite sandwich pain-free.
Read MoreThe simplest version of your new favorite pumpkin hummus combines the roasted flesh - aka the guts - of a small pumpkin with traditional hummus ingredients.
Read MoreYou've got pancakes ready, butter in the pan, heat on high, but hark! What's this? Smoke? Ina Garten can show you how to stop butter from burning.
Read MoreSome people avoid cooking fish due to its characteristic odor. Fortunately, there's a simple hack to reduce the smell: Soak your fish in milk before cooking.
Read MoreYou may not have made tamales for yourself before, but that doesn't mean you can't take advantage of this ingenious hack for perfect vegetarian grilling.
Read MoreIf your tomato sauce keeps turning up too acidic, there's a trick Giada De Laurentiis likes to use to help balance everything, and all it takes is some carrots.
Read MoreMost of us know that botulism is a big threat when it comes to damaged cans. But if your canned soup accidentally froze, it's at risk of causing sickness too.
Read MoreWe've all heard of Hasselback potatoes at this point, but you can Hasselback just about anything. Freshen up your tomato caprese with this new technique.
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