Give Corn On The Cob An Umami Twist With Fish Sauce
For grilled, boiled, or even stir-fried corn that's even more delicious and savory than a basic version, swap out plain salt for umami-heavy fish sauce.
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13 Ways To Upgrade Your Canned Soup So It Tastes Homemade
Canned soup is often delicious on its own -- but sometimes it could use a little oomph for flavor and heartiness. Here's how you can make it taste homemade. -
Don't Throw Away That Used Vanilla Bean Pod — Reuse It Instead
Vanilla beans are powerful tools during cooking, bringing tons of flavor and plenty of aroma. Best of all? You can use each bean more than once. -
The Easiest Way To Reheat Corn On The Cob
The easiest way to reheat corn also happens to be the best, but you can also use the oven, air fryer, and plenty of toppings to revive day-old cobs. -
The Slept-On Creamy Ingredient You Should Be Slathering On Brisket
In search of the perfect binder? This creamy ingredient will help lock in your brisket meat's moisture, and create an almost silky texture underneath the bark. -
How To Cook Rice In The Air Fryer
Your air fryer can do miraculous things, including cook rice in a hands-free, set it and forget it way, leaving you time to focus on the rest of your meal. -
Mistakes You Should Avoid When Cooking Potatoes In An Air Fryer
Hands down, air fryers are amazing. Whether you're a veteran at cooking potatoes in an air fryer, or you're new at it, here are some mistakes to avoid. -
Tired Of Potato Skins? Try Stuffed Avocados Instead
Loaded potato skins are all well and good, but for something fresh, light, and easy to make on a hot summer night, why not swap potato for avocado? -
The One Ingredient Ree Drummond Adds To Upgrade Store-Bought Saltines
Plain Saltines make for delicious companions to soups and chili, but Ree Drummond's kicked-up version is so much tastier as a snack, dipper, croutons, and more. -
Easily Shred Rotisserie Chicken With Just One Kitchen Tool
Shredding chicken by hand (or fork) can take a whole team of people in the kitchen, but using this one tool cuts the work down to less than a minute. -
Potato Starch Is The Key To The Crispiest Fried Chicken Ever
If you want the crispiest fried chicken ever, try swapping out traditional wheat flour for potato starch - it's a trick that's been used for Asian fried foods. -
The Secret To Ripening Guava In A Flash
Guavas can take a surprisingly long time to ripen, but with a clever trick that speeds up the maturation process, you can enjoy them in delicious recipes ASAP. -
How To Make Crème Brûlée With Just 3 Ingredients
You don't have to wait for a fancy dinner out to enjoy crème brûlée - you can make it right at home with just three ingredients you likely have on hand. -
Why You Should Be Steaming Hard-Boiled Eggs
Peeling boiled eggs can be maddening, and the easiest solution is to steam them instead, helping the shell and membrane come off while cooking the eggs evenly. -
The Cooking Tip Ree Drummond Suggests Every Beginner Follows
Mise en place might sound like a fancy French culinary practice, but Ree Drummond recommends that beginner cooks get in the habit of following it right away. -
Fish Sticks Are The Key To A Low Maintenance Taco Night
When battering and frying fish seems like too much work on Taco Tuesday, combine frozen fish sticks with our seasoning and topping ideas for dinner in a snap. -
The Absolute Best And Worst Ways To Bread A Fish Sandwich, Explained By A Pro
Here's the lowdown on how to prepare a tasty breaded fish sandwich -- and the pitfalls to avoid. This culinary chef from Whole Foods will have you salivating. -
The Powerhouse Ingredients Rachael Ray Uses Instead Of Mayo In Potato Salad
Rachael Ray is no fan of mayo in her potato salad; instead, she swaps in three powerhouse ingredients to give her dish some extra kick and heat. -
The Easiest Way To Remove The Silver Skin Off Barbecue Ribs
There are many reasons why you need to remove the tough skin on the back of a rack of ribs, and this hack makes it so easy, you'll never be tempted to skip it. -
Blanch Your Herbs To Keep Homemade Pesto From Turning Brown
Want to prevent your vibrant green pesto from turning brown but don't want to use an acid and change the taste of your sauce? Blanch your greens instead. -
The Simple Mistake You're Probably Making When Boiling Corn On The Cob
Corn on the cob is an easy dish to make but needs some extra TLC to ensure it's perfectly cooked; one mistake you could be making involves the water. -
Why Egg Drop Soup Always Tastes Better At A Restaurant Than At Home
Okay, so you love egg drop soup at restaurants and you're wondering why it tastes better there than at home. We understand. And we've got the answers. -
Sausage Cooking Tips And Tricks You'll Wish You Knew Sooner
We've asked chefs to weigh-in on how to perfectly cook sausage. Because, you know, sometimes perfecting your sausage game can be a little tricky. -
Bobby Flay's Dressing Tip For Ultra-Flavorful Potato Salad
Nothing is worse than a poorly dressed potato salad, but with Bobby Flay's helpful advice, you can kiss under-seasoned spuds goodbye at the next potluck. -
The One Ingredient Anthony Bourdain Never Added To His Scrambled Eggs
Anthony Bourdain kept it simple when it came to scrambled eggs and did not mess around with extraneous ingredients like milk, cream, or water. -
The Temperature Tip For Perfectly Crispy Country Fried Steak
When it comes to getting that perfectly crispy edge on your country fried steak (a feat in and of itself), it's temperature that plays the largest role. -
Horseradish Is The Spicy Ingredient That Gives Tuna Salad A Subtle Kick
If you want to amp up your tuna salad, give it a little spice, you need to try adding a touch of horseradish to your dish for that extra punch.
