Air Fry Frozen Dumplings For A Crunch That'll Knock Your Socks Off
The air fryer has simplified meal prep with delicious results - use one to turn your frozen dumplings into crunchy delights that will knock your socks off.
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For Better Pork, Substitute Your Schnitzel Coating With Instant Mashed Potatoes
It may sound spuddy, ahem, funny, but swapping breadcrumbs with instant mashed potatoes can transform your schnitzel and give you the crunchiest coating. -
Don't Skip This Step To Make Lamb Less Gamey
If you're cooking lamb but you want it to be a little less gamey, you need to try soaking the meat in salt and vinegar before you start cooking. -
Bacon Jam Is The Secret Ingredient For Sweet And Smoky Salad Dressing
Are you bored of your everyday salad? If so, you don't need to ditch them; you just need to try mixing a little bacon jam into your dressing. -
Egg White Powder Is Your Secret Ingredient For Satisfying Smoothies
Whether you want a boost of protein or you're craving a smoothie with a thick but light texture, it's time to add some powdered egg whites to your drink. -
The Spicy Ingredient Bobby Flay Reaches For When Making A Steak Glaze
At Bobby Flay's newest restaurant Brasserie B, he uses a spicy secret weapon to glaze ribeye steak for an explosion of hot, savory, and sweet flavors. -
12 Secret Ingredients You Should Be Using In Your Pasta Salad
Oh my, who doesn't love a good pasta salad? We totally do -- that's why we're highlighting some amazing ingredients you can add to your next pasta salad. -
How Long Can You Store Garlic Confit In The Fridge?
While most foods cooked confit-style last for a long time, garlic confit is a bit more delicate, and knowing how to properly make and store it is crucial. -
The Clever Pot Picking Tip For Effortlessly Better Caramel
Notoriously tricky caramel is easier to master if you use the right tools, and a lightly-colored pot is crucial to ensuring it's neither undercooked nor burnt. -
Boil Boxed Mac And Cheese In Milk For Even Better Results
For the creamiest boxed mac and cheese that doesn't even require you to strain the noodles, try using milk as both the cooking medium and base of the sauce. -
A Dollop Of Mayo Adds Extra Creaminess To Alfredo Sauce
Mayonnaise can actually be used in a variety of noodle dishes to enhance the richness, so why not use a bit of this dependable condiment in your Alfredo sauce? -
The Exact Difference Between Coconut Milk And Cream
Coconut milk and cream are more different than you might think, and while either will work for some recipes, others will be messed up by the wrong choice. -
The Mayo Alternatives You Should Slather On Your Next Egg Sandwich
Egg sandwiches start out mild and versatile, meaning they match up beautifully with a number of flavor profiles more interesting than mayonnaise. -
Master Your Pastry Bag Skills With Ina Garten's Cutting Board Tip
If you're new to using a pastry bag, you can improve your skills very simply by using Queen of the Hampton (and our hearts) Ina Garten's tip. -
The Best Type Of Oats To Use When Mixing Up Overnight Oats
Your local grocery store likely offers an abundance of options, but the best choice for making overnight oats is old-fashioned oats, also called rolled oats. -
13 Secret Ingredients You Should Be Using In Your Cabbage Soup
There are so many ways to dress up cabbage. When it comes to cabbage soup, a few simple ingredients can transform the humble dish to new heights. -
Rice Paper Is Key To Making A Vegan Fish Sandwich That Doesn't Fall
If you want to make the vegan fish sandwich of your dreams, you don't need a pre-made patty from the store -- you just need some rice paper to hold it together. -
The Unique Ingredient That Made Meatloaf Elvis Presley's Favorite Food
Elvis is known for his music, acting, but also his appetite -- and yet he preferred the style of cooking he grew up with, which included fillers in meatloaf. -
Is Store-Bought Shrimp Cocktail Raw Or Cooked?
Since shrimp cocktail is served ice cold, you may wonder if the shrimp have ever met a flame at all, but the answer is obvious just by looking at them. -
How To Prevent Turkey Meatballs From Turning Into A Dry Mess
Turkey can be a great replacement for meat if you're looking for a leaner meatball. But unfortunately that means it can be dry too - here's how to prevent that. -
One Simple Ingredient Ree Drummond Adds To Her Mac And Cheese
Ree Drummond, aka the Pioneer Woman, knows how to please a family, and her simple addition of mustard powder to mac and cheese is the perfect emulsifier. -
Why Baking Soda Is The Key To Better Hamburgers
Seriously, what can't baking soda do? It can clean your kitchen, elevate baked goods, and yes, even tenderize your hamburger meat for juicy results. -
Boursin Cheese Is Key To Making Easy Weeknight Pasta
For the easiest pasta dish that will feed a whole family in less than half an hour, turn to delicious and creamy Boursin cheese to make your sauce. -
The Best Part Of The Chicken To Use For Stock
If you're choosing just one part of the chicken for stock, chicken wings are your best bet for achieving the ideal balance of flavor and gelatin. -
The Extra Step Ree Drummond Takes When Making Stuffed Peppers
Stuffed peppers have a bad habit of cooking unevenly, and Ree Drummond's genius cooking technique solves this issue with virtually no added time or prep work. -
The Fingertip Trick You Should Know For Perfectly-Cooked Rice
Using your fingertip can help regulate the amount of water you use to cook your rice, which ultimately influences the texture of each grain. -
The Unexpected Cheese Ina Garten Sprinkles On Her French Onion Soup
Ina Garten's choice of cheese in her French onion soup recipe is a tad unconventional, but you might want to try it combined with a more traditional choice.
