The Cut Of Steak With The Highest Amount Of Protein
If you're looking to add some extra protein to your dinner, you should opt for this specific cut of steak the next time you're at the grocery store.
Read More-
-
When Making Fried Chicken, Should You Dip It In Flour Or Egg First?
Dredging rules for crunchy fried chicken are simple but non-negotiable. That's why our expert was adamant when asked whether flour or egg comes first.
Read More -
The Grocery Chain You Should Visit For An Affordable (And Cute) Valentine's Baking Staple
If you want to jazz up your Valentine's (or Galentine's) day without breaking the bank, it's time to hit up Trader Joe's for its new sprinkles.
Read More -
Why Homemade Chicken Broth Is So Much Better Than Store-Bought
There's nothing wrong with store-bought chicken broth or stock, but when you make it yourself at home, you get a whole host of tasty benefits.
Read More -
Your Air Fryer Is The Secret To Delicious Homemade Dried Fruit
Air fryers have become an absolute kitchen staple, and one of their surprising uses is making delicious homemade dried fruit quickly and easily.
Read More -
The 2 Basic Ingredients You Need For A Flavorful Sauce-Free Pasta Dish
If you want a simple pasta dish without any fuss, no muss, and certainly no sauce, then all you need for a flavorful meal is two things you probably have.
Read More -
The Easy Steak Appetizer For Your Valentine's Day Dinner
Want to impress your date this Valentine's Day? Make an award-winning meal at home with this delicious, easy, and customizable steak appetizer.
Read More -
Seafood Experts Uncover Signs Your Seafood Has Spoiled
Knowing whether or not your seafood is spoiled is really important in order to not get sick. We consulted experts for tips on sussing out if seafood spoiled.
Read More -
The Reheating Hack That Will Have Your Prime Rib Tasting Fresh Out Of The Oven
If you've got leftover prime rib you're trying to reheat without ruining it, you should follow this simple method for juicy prime rib leftovers every time.
Read More -
Making The Viral Dubai Chocolate Bar Is Easier Than You Think
Do you want to enjoy the trendy Dubai chocolate bar, but everywhere is sold out of the viral treat? Thankfully, it's a piece of metaphorical cake to make.
Read More -
The Protein-Packed Ingredient That Makes Quesadillas Even Creamier
Love quesadillas? There's one underrated ingredient that can upgrade your next one with sensational creaminess and a powerful punch of protein.
Read More -
The Best Cut Of Meat For Classic French Steak Frites
If you're making the classic French dish at home, expert chef Randy Feltis says that you should always use this cut of steak for the best flavor and texture.
Read More -
3 Delicious Cheese Swaps For A Rich Twist On French Onion Soup
One of the fun parts of cooking is experimenting and finding new takes on classic dishes to give the new life, and French onion soup is no exception.
Read More -
You Don't Need A Panini Maker To Press Your Sandwiches - Try This Hack
If you want an easy way to make a perfect panini without ever touching a panini press, this super simple hack uses kitchen tools you already have.
Read More -
The Folding Technique For Aesthetically Beautiful Scrambled Eggs
If you enjoy a plate of scrambled eggs on the regular, you've got to try this folding technique that yields the most aesthetically pleasing results.
Read More -
The Absolute Best Type Of Tortillas To Use For Fish Tacos
To make the best fish tacos possible, you need your tortillas to be pretty much perfect. With that in mind, should you use corn or wheat tortillas?
Read More -
Mistakes Everyone Makes With Fried Chicken (& How To Avoid Them)
Fried chicken is a staple in many households, but it's more than likely you're falling victim to one of these several common frying mistakes.
Read More -
How To Reheat McDonald's Nuggets So They Won't Be Soggy
One household appliance can help bring the crispiness back to your nuggets from McDonald's, making them taste more like they did fresh out of the fryer.
Read More -
The Sweet Secret Ingredient Ina Garten Adds To Her Grilled Cheese
A grilled cheese can be simple yet satisfying, but Ina Garten adds a layer of sophistication with a simple secret and sweet ingredient. Yum!
Read More -
Here's What Makes Kosher Salt Different From Sea Salt (And The Right Way To Use Both)
You might think that all kinds of salt are the same, but that couldn't be further from the truth. We spoke to a chef who told us the differences.
Read More -
The 2-Ingredient Dessert Sauce You Can Make Starting With Leftover Buttermilk
There are plenty of sweet and savory ways to use up leftover buttermilk, and one of the easiest is a delicious and customizable two-ingredient dessert sauce.
Read More -
The Easily Avoidable Mistake People Make With Vinaigrettes
Vinaigrettes are simple to prepare. But, according to expert chef David Kirschner, you might be making this easily avoidable mistake when you mix one up.
Read More -
The Best Oil To Use When Making Fried Chicken
Lance Knowling, executive chef of Northridge Restaurant at the Woolverton Inn, shared his insights on selecting the best oil for frying chicken.
Read More -
How To Make A Single Serving Of Pasta From Scratch
Making homemade pasta might sound daunting, but it's actually not too difficult to whip up a single serving of pasta from scratch with these simple tips.
Read More -
Forget Store-Bought Pickles, You Can Make Homemade Ones With 3 Ingredients
Sure, store-bought pickles are convenient, but you can make them at home easily and with only three ingredients you probably already have in the pantry.
Read More -
The British Ingredient You Should Use In Your Next Shepherd's Pie
If you find your shepherd's pie to be a little lacking in the flavor department, you might want to try adding this British staple to bump things up.
Read More -
6 Ways To Make Meatloaf Without Using Eggs
Whether it's the scarcity, the prices, or you simply ran out, your meatloaf doesn't really need eggs when you have one of these easy substitutes.
Read More
