Whip Out The Immersion Blender And Canned Soup Will Taste Gourmet
If you want to really improve the texture and taste of canned soup, it's as easy as whipping out the immersion blender. Here's how it works.
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The Cheesy Ingredient To Turn Crostini Into A Party-Favorite Appetizer
Crostini, or rounds of toasted bread with toppings, don't have to be fussy if you pull out this cheesy secret weapon that pairs well with so many flavors. -
What To Know Before You Substitute Milk With Evaporated Milk
Evaporated milk is far more versatile than you might think, and with a few adjustments, it can sub in for several other dairy products in all kinds of recipes. -
How To Make The Ultimate Loaded Baked Potato
Your favorite baked potato recipe can be instantly elevated by loading it up like a restaurant chef would, and we asked a pro how to do just that. -
Bulk Up Canned Soup With A Single Frozen Ingredient
Canned soup can be a tasty time saver when you need a quick meal, but it can be thin and leave you hungry. Bulk it up with on frozen staple. -
Lemon Drop Chiles Are The Ingredient Addition For Better Hot Sauce
Lemon drop chilis are enticing yellow peppers that are citrusy, spicy, but not overwhelming, and pair beautifully with most flavors of hot sauce. -
How To Cook A Perfectly Juicy Pork Chop On The Stove
A pro chef has told us two surefire stovetop cooking methods to avoid bone-dry pork chops and get deliciously juicy ones instead. -
For Hassle-Free Homemade Wraps, Reach For A Salad Kit
When they're no time to chop veggies, mix them with condiments, and stuff it all in a wrap, convenient and delicious bagged salad kits come to the rescue. -
The Avocado-Less Guacamole Substitute You've Been Missing Out On
Whether avocados are too darn expensive or simply out of season, this easy and creamy dupe will have you and your guests saying guacamole who? -
Here's How Long Pumpkin Seeds Should Bake And The Best Temperature
First time roasting pumpkin seeds for the Halloween season? We have the best temperature tip and a few other pointers for perfectly crispy results. -
Why Cooking Steak From Cold Is A Big No-No
A steak cooked at the correct temperature retains its juiciness while allowing the natural taste of the meat itself to develop as the fat renders. -
Gordon Ramsay's Secret Ingredient For Steak Is One We Wish We'd Known Before
To get the most flavor, tenderness, and moisture out of his filet mignon, Gordon Ramsay cooks the cut in this one liquid for supreme results. -
The Flavor Difference Between Couverture And Compound Chocolate
Chocolate comes in more forms than you might be familiar with, and compound and couverture are two prominent but very different styles that have distinct uses. -
How To Cook Tamales Without A Steamer Basket (Yes, It's Possible)
According to a Mexican food expert, tamales can be cooked in a big pot using just two items you likely have on hand, no steamer basket required. -
Plums Are The Vibrant Ingredient Your Chicken Salad Deserves
Incorporating some sliced plums into chicken salad introduces a delightful sweetness and a hint of tartness, enhancing the overall flavor of the dish. -
The Extra Step You Need To Take For The Crispiest Turkey Bacon
For turkey bacon that's far from floppy, use this essential prep step and pair it with our other tips for cooking it in the oven, air fryer, or microwave. -
Hawaiian Rolls Are The Key To Sweet And Salty Garlic Bread
While there are tons of ingredients that can help elevate classic garlic bread, there's one you might not have considered before: Hawaiian sweet rolls. -
The Savory Addition For A Pop Of Tartness In Cornbread
Freshly baked cornbread is a savory-sweet delight, bursting with flavor. But for a more layered cornbread with a hint of tart umami, there's an easy addition. -
The Easier Way To Use Cauliflower As A Gluten-Free Pizza Base
Making a homemade cauliflower crust can get frustrating, but there's another way to make cauliflower pizza crust that's way easier and just as satisfying. -
The Cooking Method To Tame The Flavor Of Beets
For those trying to get accustomed to beets, use this cooking method that slightly softens their earthy taste and couldn't be simpler to pull off. -
If You Think Green Salads Are Boring, Try Making A Sandwich With Them
Lettuce and dressing might not excite you much, but stuff it in your favorite bread and dress it up using our top tips, and your tastebuds will rejoice. -
How To Make Sure You Don't Run Out Of Water When Making Tamales
No one wants tamales that are burnt at the bottom because the water in the pot dried up, so try this expert tip to judge how they're doing without even peeking. -
Why You Should Avoid Overcrowding Chicken At All Costs
Overcrowding chicken will ultimately lead to far less flavor and a significantly more disappointing texture thanks to an excess of moisture. -
The Hot Bowl Hack That Softens Cream Cheese In A Snap
No one wants to wait as cream cheese softens at room temperature. To get it dessert or breakfast ready fast, just use this one particular hack. -
The Oil You Should Be Using For The Most Traditional Tempura
Tempura is an art form that's all about the perfect coating, and you can't use just any oil; instead, try these choices used by many Japanese restaurants. -
Bobby Flay Can't Stress One Seasoning Tip Enough
Chef Bobby Flay knows a thing or two about how to cook delicious and flavorful meals, but he cannot stress this one simple seasoning tip enough. -
How Long Does Canned Crab Last Once It's Been Opened?
Canned crab may last longer than the fresh stuff when left unopened, but once you crack the lid, you have a surprisingly short amount of time to use it up.
