How To Put Together The Ultimate Deviled Egg Bar
Forget about setting out boring chips and dip at your next party; instead, use our tips to create a customizable deviled egg bar full of different toppings.
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Kool-Aid Is The Secret Ingredient You Need To Make No Churn Ice Cream
Homemade no-churn ice cream is the quick fix many of us crave when the weather gets hot, but adding a packet of Kool-Aid makes things even easier. -
The Savory Ingredient Alton Brown Adds To His Egg Salad
You might consider egg salad more of a lunchtime or quick dinner option, but Alton Brown's savory spin makes it a great choice for breakfast or brunch, too. -
Cornbread And Milk Is The Classic Southern Snack You Need To Try
Savory, refreshing, and filling, having a glass of milk with crumbled up cornbread is a staple in the South, and you absolutely need to try it. -
The Extra Step That Makes The Lightest And Fluffiest Waffles
While there's nothing wrong with popping a frozen waffle into the toaster for a quick breakfast, homemade waffles benefit from this one extra step. -
Are T-Bone And Porterhouse Steaks The Same Thing?
T-bone and porterhouse steaks may look almost identical and have similarly luxurious reputations, but there's a reason why they're designated as different cuts. -
For Delicious Tuna Salad Without Mayo, Swap In One Tangy Ingredient
Can't stand mayonnaise? You can still have a delicious tuna salad with the help of a different zingy condiment and some complementary add-ins. -
The Spicy Addition Bobby Flay Uses To Give His Breakfast Sandwiches A Kick
Bobby Flay is well-known for his love of spicy and zesty flavors, and he upgrades a classic egg sandwich with a hot condiment that's super versatile all around. -
The Summer Hack That Makes Ice Pops With Just One Ingredient
There are plenty of things to love about homemade ice pops, but when you want something fast, easy, and equally delicious, all you need is a yogurt pouch. -
The Salty Seasoning You Should Start Sprinkling On Scrambled Eggs
Scrambled eggs are a quick and easy meal to make in the morning. However, if you want to give them a salty, umami upgrade, turn to this one ingredient. -
Why Topping Ice Cream With Soy Sauce Just Makes Sense
There are a million ways to eat ice cream, and topping it with a powerfully salty, deliciously savory sauce like soy is a great way to enhance the sweetness. -
A Pastry Chef Shares When To Use Salted Vs Unsalted Butter
You might wonder when to use salted vs. unsalted butter -- because with all the butter out there, it can get confusing. But this pastry chef sheds light. -
The Magic Ingredient For Crispier Roasted Potatoes Is Already In Your Pantry
There's a magic to making the crispiest roasted potatoes, and it's actually quite easy to pull of; in fact, the secret ingredient is in your pantry. -
Effortlessly Fix Runny Rhubarb Pie With An Extra Step
Rhubarb pie is the ultimate spring treat, but it can easily be ruined if your filling is too runny. Luckily, there is an extra step that can prevent this. -
Level Up Your Sliders With Red Lobster Biscuit Buns
Red Lobster's Cheddar Bay biscuits may be perfect as=is, but that doesn't mean you shouldn't use them to make extra-delicious sliders and other dishes. -
Add A Horseradish Crust To Your Steak For Flavor In Every Bite
Making a robustly flavorful horseradish crust for your next steak dinner is a simple process, and it really delivers in terms of both taste and texture. -
The Textural Difference Between Pavlova And Meringue
Meringue and pavlova look similar, and are mostly made with the same ingredients, but there are distinct differences between these delicate delights. -
What Makes Nori Different From Other Types Of Seaweed?
Nori is an essential ingredient for sushi, but there are many differences between nori and other types of edible seaweed. We provide the lowdown on tasty algae. -
The Mess-Free Way To Cook A Head Of Broccoli On The Stove
A whole head of broccoli is often more economical than buying it prepared, but cutting it up can make a giant mess. Avoid the chaos with this cooking tip. -
Why You Should Always Cook With Two Oils, According To Bobby Flay
While you can use all kinds of oils in the kitchen or limit yourself to one, Bobby Flay recommends stocking at least two kinds to cover all of your needs. -
Give Your Tuna Casserole The Crunch It Deserves With A Trip To The Snack Drawer
Want to amp up your tuna casserole with some crunchy texture? All you need to do is take a quick trip to your snack drawer for the perfect option. -
How Long Does It Take To Cook Tofu In The Air Fryer?
So long as you take the right prep steps, like draining and marinating, deliciously crispy tofu can be both easy and fast when cooked in the air fryer. -
Make Chicken And Dumplings Easily With The Help Of One Canned Ingredient
If you're craving chicken and dumplings - but don't feel like going through the trouble of preparing everything from scratch - turn to this canned ingredient. -
Give Your BBQ Sauce A Spicy Kick With One Unique Ingredient
A simple dollop of this spicy ingredient will take your basic barbecue sauce recipe to the next level - once you try it, you might never go back. -
Experts Debunk 10 Common Egg Myths
Eggs are a star of the culinary world, but their popularity has inspired many tall tales. We asked the experts for help busting some common egg myths. -
How To Turn A Can Of Tuna Into A Sushi Bake
Craving sushi but not the work of tracking down sushi-grade fish? A sushi bake is a fantastic way to itch the craving, but canned tuna makes it even easier. -
You Can Thank German Immigrants For The Creation Of Chicken Fried Steak
Hearty chicken fried steak is a classic American dish, but its history stretches back to Europe. Take a deep dive into this gravy-slathered comfort food.
