Gordon Ramsay's Trick To Prevent Gray Boiled Eggs
One of the hardest things about boiling eggs is avoiding that dreaded gray band around the yolk. Here's how Gordon Ramsay boils them perfectly.
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One Jarred Condiment Is The Key For The Best Caramelized Chicken
One jarred condiment not only adds a deliciously sweet and savory contrast to chicken, but also helps create an exceptional caramelized glaze. -
Leftover Steak Is A Key Shortcut For Making Your Favorite Takeout At Home
Leftover steak can be difficult to use for fear of overcooking it -- avoid the worry by using it in this one takeout dish that tastes even better at home. -
Seriously, One Fishy Condiment Belongs On Your Vanilla Ice Cream
Don't be fooled, it may be a novel idea, but adding this one fishy ingredient as a topping to your bowl of ice cream brings crunch and deliciousness. -
The Unexpected Cooking Method Alton Brown Swears By For Burgers
One of the best ways to cook burgers, according to food scientist Alton Brown, isn't on a grill or in a skillet. He turns to this method instead. -
Beans Are The Protein Packed Pasta Substitute You Need To Try
Do you wish your go-to pasta recipe was more filling or less basic? Try our suggestions to swap the noodles for beans and make delicious new creations. -
How Dry Ice Can Help You Get The Perfect Sear On Meats And Seafood
While it may seem unusual or tricky (it is), using dry ice is one of the most efficient ways to get a good crust on your meat without overcooking it. -
What Does Turkey Tetrazzini Mean And Where Did It Come From?
Turkey tetrazzini is a classic casserole that started out as haute cuisine for the upper echelons of society, so where did it really come from? -
When Substituting Sweet Smoked Paprika, There's One Spice That Brings The Heat
If you're looking for a solid substitute for sweet smoked paprika with a similar flavor profile but an added kick of heat, this spice is an excellent choice. -
Boost The Flavor Of Turkey Chili With One Spicy Canned Good
When it comes to turkey chili, the mild ground meat can use a few flavor boosts, so try adding an extra spicy canned good that enlivens the whole dish. -
The Case For Seasoning Your Soy Sauce Before Serving
Soy sauce is fantastic on its own, but it packs a salty punch. To round out its flavors and make it the perfect dipping or finishing sauce, season it. -
Never Struggle To Drink Homemade Boba Again With A Simple Trick
Boba, or tapioca pearls, are delicious in iced milk tea, but when making them at home, their width can pose a problem for straws. Do this to fix the issue. -
The Right Way To Freeze Cooked Pasta For Optimal Texture
Instead of throwing out leftover spaghetti or penne, learn how to freeze or even refrigerate leftovers so they can be reused in tons of delicious ways. -
Wait, Should We Be Washing Onions?
If you've never washed an onion, you may wonder why you should start. But according to the FDA, it's an important step in order to ward off contaminants. -
The Zesty Ingredient Matty Matheson Adds To Canned Refried Beans
One of Matty Matheson's standout dishes features a surprisingly zesty ingredient in his refried bean recipe, delivering a perfectly balanced flavor. -
One Sweet Bread Swap Turns PB&J Sandwiches Into Quite The Treat
Peanut butter and jelly is a staple in many households for a reason, but if you're feeling inspired, switch out your boring sandwich bread for this. -
Save Leftover Steak For A Hearty Breakfast The Next Morning
If you happen to have leftover steak from last night's dinner, you have half of what you need for the perfect breakfast -- best of all, it's so easy. -
Ice Cubes Are All You Need For Creamier Homemade Dips
For the creamiest dip you have ever tasted, add some ice cubes. This addition allows pockets of air to enter the dip, resulting in a moist and fluffy texture. -
The Canned Shortcut For Easy Linguine And Clams
Linguine with clams is briny, garlicky, and delicious - and it’s also quick and easy to make at home with the help of one canned ingredient. -
Andrew Zimmern's Secret Tip To The Best Latkes Ever
Celebrity chef Andrew Zimmern shares his technique for creating perfectly crispy potato latkes that don't fall apart in the skillet when cooking. -
You Only Need 2 Trader Joe's Ingredients For This Easy Appetizer
For an appetizer that's easy to make, conveniently bite-sized, and tastes delicious, two popular staples from Trader Joe's can come to the rescue. -
The Unexpected Warm Spice That Adds A New Dimension To Beef Stew
Think beyond black pepper and try this popular baking spice in your beef stew for a flavor that's instantly more complex and comforting. -
Put A Spin On Classic Cheesesteak With Leftover Turkey
Whether you cooked a large holiday meal or you simply have some leftovers from last night's roast, one great way to use leftover turkey is in a cheesesteak. -
You're Only 2 Ingredients Away From The Most Decadent Chocolate Mousse Ever
Think chocolate mousse is fussy? Do away with the dairy and whipped egg whites and try this delectably creamy 2-ingredient version instead. -
The Easiest Way To Add Richness And Homemade Flavor To Jarred Pasta Sauce
If you want to make jarred pasta sauce taste richer and more homemade, there's an easy way to do it using an ingredient you likely already have in your fridge. -
Alton Brown's Skewer Hack Makes Dry-Aging Steak A Breeze
Many home cooks are intimidated by aging steak at home, but with Alton Brown's simple method that requires so special tools, you can pull it off with ease. -
How To Thaw Frozen Steak (Safely) In 10 Minutes, 20 Minutes, Or An Hour
No time to thaw your steak slowly in the fridge? These methods significantly speed up the process so you can still fit a steak dinner into your schedule.
