Turn Leftover Cornbread Into The Croutons Your Salad Deserves
Cornbread may be delicious, but stale cornbread is a different question. Luckily, there's an easy trick to repurpose your leftovers into something quite unique.
-
-
How To Repurpose Overcooked Meat With Your Food Processor
Overcooked meat is a disheartening sight, but it need not be the end. Just grab a food processor, and you can turn an apparent failure into a delicious success. -
You Can Use Different Noodles In Lasagna Soup (We Won't Tell Anyone)
Lasagna soup is a great way to achieve the flavors of the Italian classic without all of the prep work, but don't be afraid to swap the noodles. -
Is A Pumpkin A Fruit Or A Vegetable?
Given that pumpkins are used in both sweet and savory dishes, you might wonder where it falls in the fruit-veggie distinction, and we have the simple answer. -
The 3 Toppings You Need To Give Hot Dogs An Animal-Style Twist
Ketchup and mustard is fine on a hot dog, but there are plenty more ways to give franks an upgrade that will impress your taste buds. -
The Overlooked Cooking Methods For Flavorful Frozen Veggies
Frozen veggies are often underrated, but with some know-how, this convenient option can deliver bold, deep flavors when cooked using the right method. -
The Breakfast Cereal That Adds Next-Level Crunch To Tuna Casserole
Tuna casserole probably isn't a dish you associate with breakfast. But if you want some intense crunch with your casserole, consider throwing in this cereal. -
13 Common Mistakes To Avoid With Canned Pumpkin
Canned pumpkin is delicious and convenient in recipes. But there are a few mistakes to avoid when using canned pumpkin. Here's the basics. -
Cheap Vs Expensive Cuts Of Steak: How To Spot (And Taste) The Difference
The wide world of steak can be hard to navigate when you're trying to figure out which cuts are worth purchasing, but we've made it easier for you. -
The Incredibly Simple Tool You Need For Flavorful Simmering
Simmering may sound like an easy part of the cooking process, but keeping the heat consistent can be challenging. One simple tool can change that. -
How Thick Should Onions Be For French Onion Soup?
Recipes for French onion soup aren't always helpful in determining how to best cut the onions, with most just saying 'thinly' sliced - but what does that mean? -
How To Properly Reheat Bacon In The Air Fryer
According to Clare Andrews, the air fryer is definitely the best way to go when it comes to reheating bacon, but you do need to stay vigilant when using it. -
How To Make Savory S'mores With Just 3 Ingredients
S'mores are the classic campfire treat, but what if your sweet tooth isn't up for it? Just use this trick to turn your sweet treat into a savory snack. -
Maple Syrup Is The Sweet Ingredient Your Bacon Has Been Missing
Bacon is great on its own, but one way to really elevate it is adding maple syrup to the mix. Either brush on before or after cooking for that sweet flavor. -
Don't Turn On Your Oven, Roast Garlic In The Air Fryer Instead
If you want to get the most out of garlic-based dishes, roast the allium for better texture and flavor. You don't need an oven to do it - use your air fryer. -
The Bold Ingredient To Add Depth Of Flavor To Egg Salad
Whether you love or hate egg salad, there's always room for improvement. Use this one, simple ingredient to add a bold kick to this famous side dish. -
Hot Take — You Should Be Adding Eggs To Your Seafood Boil
There are a million ways to cook a seafood boil, with all different kinds of shellfish and sausage to include, but really amp up the protein by adding eggs. -
The Best Liquor To Use When Flambeing Food
Food Republic consulted Cédric Vongerichten, executive chef and owner of Wayan in New York, to get some advice on the best liquor to use when flambeing food. -
Skip The Extra Prep And Make Tinned Fish Cakes
You can easily make tinned fish cakes without cooking the seafood first. Instead, just jump straight into mixing, forming, and frying the patties. -
Before Adding Cinnamon To Sugar, Consider The Variety
Making cinnamon sugar at home is easy - as long as you're using the right kind of spice. Here's the right variety to choose to keep that warm, sweet flavor. -
The Cut Of Beef To Buy At Costco For Cheaper Steaks
The best bang for your buck at Costco's meat section isn't one particular cut of steak, but a larger purchase that gives you all sorts of beef cuts in one. -
The Best Liquor To Use When You Light Up Baked Alaska
Making a baked Alaska is a labor of love, so you want to get each detail right -- especially nailing the perfect liquor to flambe the whole thing. -
The 'Rule Of 3s' You Should Consider When Grilling Steak
Keeping track of timing at the grill can feel like a nightmare, but this easy rule of three can help you effortlessly cook steaks to medium rare every time. -
What You Need To Know Before Flambeing For The First Time
Wondering how to safely get started with flambeing and which kitchenware to use for the best results? We asked chef Cédric Vongerichten for some tips. -
Don't Skip This Step For Evenly Cooked Bacon In The Oven
Bacon is a staple part of many breakfasts, and there's an easy way to make sure it turns out perfect every time. Just follow this one, simple step. -
Dress Up Homemade Steak With A Slab Of Herby Compound Butter
There are a million ways to enjoy your steak, just the way you like it, but if you haven't tried adding an herby compound butter, you're missing out. -
Give Tuna Salad A Kick With One Fermented Ingredient
For tuna salad that's savory, spicy, and tangy with a distinct crunch, reach for this Korean ingredient that's sure to make lunchtime more exciting.
