One Unexpected Cooking Method Gives Frozen Veggies A Touch Of Sweetness
Instead of just boiling or sauteing frozen vegetables, which turns them soggy and bland, try this standout cooking method that makes them sweet and flavorful.
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The Secret For Truly Traditional Chinese Fried Rice
If your homemade fried rice just isn't quite stacking up to your favorite takeout spot, you might be missing one specific ingredient for an umami punch. -
The Traditional Way To Serve France's Crozets Pasta
While Italy is well known for pasta, France's small, square-shaped crozets are traditional in the Savoy region. Here's how to serve the pasta like the locals. -
Which Spices Does The Pioneer Woman Use In Her Chicken Pot Pie Filling?
A chicken pot pie is a household staple. It's comforting, simple, delicious. But you can make it even better with this special addition from the Pioneer Woman. -
Skillets Are Great At Reheating Fries, With One Exception
You can use a skillet and a little oil to reheat leftover french fries to crispy perfection. It works for almost all types of fries, with one exception. -
The Mistake That's Ruining Your Sweet Potato Fries
There's nothing like a batch of homemade sweet potato fries. But if yours are turning soggy, there's one big mistake you may be making that's ruining them. -
The Secret Ingredient For A Bold And Delicious Pasta Salad
Pasta salad is a great blank canvas for whatever flavors you enjoy, and the secret for a bold and flavorful dish may already be on your spice rack. -
The Spice Bottle Hack For Easy Dispensing And Less Shaking
If your spices have started to clump up and you're having trouble getting the contents out of the bottle, this simple trick is exactly what you need. -
Elevate Your BBQ Sauce With An Unexpected Zingy Fruit
Whether you prefer your barbecue sauce sweet, smoky, tangy, or spicy, there's an easy, fruity addition that will make all the flavors shine. -
What Does Slicing Meat 'Against The Grain' Mean, Really?
You're probably at least somewhat familiar with the concept of slicing meat against the grain, but actually doing it is another thing. Here's what to know. -
The Ingredient Pairings That Make Cheaper Steaks Taste Gourmet
With inflation, well, inflating, buying steak can seem like a luxury. Fortunately, you can take even the cheapest cuts and make them feel elegant. -
When It Comes To Whole Roasted Fish, Keep The Seasonings Simple
There are plenty of ways you can amp up the flavor of your roasted fish, but when it comes to seasoning, you should keep your choices simple. -
A Bold Smoked Salmon Dip Only Needs 3 Easy Ingredients
It's shockingly easy to throw together a bold smoked salmon dip. You just need three ingredients to create a last minute app that will taste divine. -
Level Up Your Pasta Salad Game With A Dressing Trick
When you make pasta salad, no matter what kind you fancy, you need to dress the salad twice, or you're going to miss out on plenty of flavor. -
The Tangy Ingredient That Doubles As A Crunchy Pizza Topping
If you want to add a little tangy flavor and crunch to your pizza, this ingredient might be just the topping you are looking for. -
Forget Bread And Make One Breakfast Item The Star Of Your Next PB&J Sandwich
Even though the PB&J sandwich is known for its straightforward ingredients, have you ever wanted to give it a little twist? Next time, swap your bread for this. -
The Absolute Best Gluten-Free Breadcrumb Swap For Meatloaf
Meatloaf traditionally calls for using breadcrumbs as a binder, which may a problem if you are sensitive to gluten. However, there are gluten-free options. -
Make This Simple Sauce The Next Time You Cook A Whole Fish
Stumped on what kind of sauce to serve with whole fish? We asked an expert to share a simple sauce option for this particular dish. -
For Chicken Noodle Soup In A Rush, Swap Out The Main Ingredient
When you want chicken noodle soup, but the idea of roasting (or even just shredding) the chicken is too much, reach for this tasty shortcut ingredient. -
How Katie Lee Combines Pizza And Salad For The Ultimate Mashup
Katie Lee takes "pizza and a side salad" to a whole new level by combining the two dishes in a genius way. -
How Can You Tell When Shirred Eggs Are Finished Cooking?
There are so many different ways to cook eggs, and shirred eggs deserve a spot in your preparation rotation. Here's how to cook them perfectly. -
Here's How To Bake Burgers In Case You Already Put Away The Grill
You probably already know that the grill is a great way to cook burgers, but did you know that baking them can yield wonderful results as well? -
Alton Brown's Favorite Cut Of Roast For The Holidays Is Expensive But Classic
If you want to make a delicious yet visually stunning center piece for your next holiday meal, you may want to consider Alton Brown's favorite. -
Chef-Approved Tips For Making The Best Peanut Sauce
If you want to take your peanut sauce to the next level, then you'll definitely want to check out these tips from an expert. -
The Secret Ingredient You Need To Add To Your Next Bouillabaisse
Bouillabaisse is a delicious seafood stew that can make any meal feel like a fine dining experience. To elevate the dish, add this one ingredient. -
The Best Type Of Fish To Cook Whole, According To A Chef
If you're looking for the perfect fish to cool whole, we've got you covered. Food Republic spoke to an expert about which fish to pick. -
The Differences To Keep In Mind When Making Pot Roast In A Slow Cooker Vs Dutch Oven
When making a pot roast, you might think that a Dutch oven and a slow cooker are the same, but they produce two vastly different (but delicious) results.
