Pickled Fruit Is The Ingenious Way To Use Up All That Summer Produce
Pickling your fruit is the perfect, easy way to use up all that summer produce in bulk and keep it delicious long enough for you to actually use.
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The Water Swap You Need The Next Time You Boil Shrimp
Water works just fine to make the broth for your shrimp boil, but this flavor-packed alternative provides a sweet-tart boost that complements the ingredients. -
The Best Way To Reheat Crab Legs So They Taste Fresh
Yes, there is actually a reheating method that will make your leftover crab legs taste just as fresh and succulent as they did at the restaurant. -
Pesto Is The Mayo-Free Alternative To Try In Tuna Salad
Using our tips for a balanced flavor, tuna salad with pesto is a snap to make and perfect for those who are tired of mayo (or just don't like it!). -
Effortlessly Fix Bitter Canned Tomatoes With A Simple Pantry Staple
Have your tomatoes taken on an unwanted metallic taste? Don't throw them away! Instead use this common pantry staple to easily fix the situation. -
How Julia Child Made Perfect Asparagus
Take advice from the iconic Julia Child and prepare asparagus using this easy, less wasteful method and serve it with her preferred finishing touches. -
Give Canned Green Beans A Burst Of Flavor With One Smoky Addition
Canned green beans aren't the most appetizing food. But with some creativity and thick-cut bacon, you can spruce them up and give them an extra smoky flavor. -
The Secret Ingredient For Fluffy Scrambled Eggs Is An Italian Staple
There are, quite possibly, a million things people add to scrambled eggs to improve flavor and texture, but this one cheese is the key to ultimate fluffiness. -
For The Best Homemade Sushi, Dry-Cure Your Tuna First
To elevate your experience the next time you want to make tuna sushi or sashimi at home, you need to try dry-curing the fish before you do anything else. -
Why You Should Think Twice Before Defrosting Food In The Microwave
The microwave may be fast and convenient for all types of cooking, but using it to thaw foods like meat presents a host of safety and quality concerns. -
14 Simple Ways To Take Plain Tuna Salad To The Next Level
If your normal tuna salad just isn't doing it for you anymore, try out some of these creative tips to amp up your tuna salad and take it from bland to amazing. -
The Key Difference Between Himalayan Vs Sea Salt
You may think salt is all the same when cooking, but Himalayan and sea salt can add slightly different flavors to dishes and are harvested in unique ways. -
Should You Be Washing Your Salmon Prior To Cooking?
You may have seen people washing their raw, chicken, and fish before cooking them, but is this the right thing to do, especially for salmon? -
The Tongs Trick You Should Try When You Can't Find Your Citrus Juicer
There are a lot of fancy gadgets out there to juice citrus, but you don't need any of them. The humble kitchen tongs juice citrus with ease. -
The Secret Smoky Ingredient For An Award-Worthy Bowl Of Chili
To take your chili up a notch and leave everyone wondering just how you got it so flavorful, simply add just a dash of this one easy ingredient. -
Make Your Next Batch Of Tuna Salad With Hummus For A Creamy Mayo Alternative
Tuna salad doesn't have to be boring. Try adding a nutty, flavorful hummus to the mix to switch up your routine and give your salad an extra creamy texture. -
Your Canned Beans Are Begging For Aromatics
Canned beans are notorious for being a bit flavorless once they're opened. If you want to add them to a meal, there are ways you can spice them up. -
15 Delicious Ways To Upgrade Canned Fruit
Yes, canned fruit can simply be enjoyed straight from the can. But you can also level up all kinds of canned fruit by adding spices and even barbecuing. -
Tenderloin Vs Filet Mignon: What Separates The Two Steaks?
Find out all the real differences between these two prized cuts of steak, from their place on the cow to their size, flavor, and best cooking techniques. -
Your Pizza Cutter Is The Key To Cutting Cheese In Just A Swipe
Cheese is surprisingly difficult to slice. It's tough to get clean slices or it gets stuck to the knife, but you can avoid these issues with a pizza cutter. -
The One Pasta Rule You Should Never Break, According To Alex Guarnaschelli
Alex Guarnaschelli knows her way around a good Italian dish, but when it comes to pasta, there's one big rule she's imploring home chefs to never break. -
Croissants Are The Ice Cream Sandwich Base You Didn't Know You Needed
Croissants are usually considered a breakfast pastry, but these versatile baked goods can also be used to create an epic ice cream sandwich. -
Why You Should Freeze Sweet Potatoes Before Baking Them
We all know the tried-and-true method of wrapping your sweet potato in foil and tossing it into the oven, but to get the best results, freeze it first. -
The Best Flour For Egg Vs Egg-Free Pasta Dough
These difference between these two types of pasta isn't just defined by eggs; you need completely different and specific types of flour for best results. -
The Best Way To Microwave Leftovers So There's No Cold Center
If you constantly find that reheating your food in the microwave produces a disappointing cold center, there's a hack for that - and it's all about space. -
Mascarpone Vs Ricotta: What's The Difference?
Think mascarpone and ricotta are super similar? They actually have distinctions in taste, texture, the way they're made, and even how they're used. -
You May Be Guilty Of Bobby Flay's Pasta Salad Pet Peeve
Bobby Flay is very particular about how his dishes are made, especially pasta salad. Here's what he says every home chef does that is really wrong.
