Ina Garten's Yogurt Tip For Creamier Cucumber Salad
In her creamy cucumber salads, Ina Garten strains the yogurt using a fine-mesh colander lined with paper towels or cheesecloth to eliminate excess moisture.
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Component Cooking Makes Meal Prep Easy And Stress-Free
Component cooking involves preparing basic ingredients instead of complete recipes in advance during meal prep, allowing for greater versatility. -
How Long An Open Jar Of Jelly Will Last In Your Fridge
Jelly is a ubiquitous good found in so many of our homes -- but if we don't eat it regularly, we may find ourselves wondering just how long that open jar lasts. -
Cook Your Rice In Pickle Brine For An Effortless Flavor Blast
Tangy, herbal, and sometimes spicy pickle juice can really kick up the flavor of freshly-cooked rice, and you can even coordinate the brine with your recipes. -
16 Ways To Elevate Frozen Pizza
Frozen pizzas hit the spot when you need something quick and convenient for dinner. Here are some ways to upgrade them and take them to the next level. -
The Tartar Sauce Alternative You Need For Fish Sandwiches
What goes better with a fried fish sandwich than tartar sauce? Not a whole lot - except maybe a fresh, homemade remoulade or aioli slathered on top. -
Don't Just Slather Mayo On The Outside Of Grilled Cheese — Put It On The Inside Too
If you want to get the cheese pull you've dreamed of when you make a grilled cheese, you need to put mayonnaise inside the sandwich, not just on the exterior. -
11 Unexpected Ways To Use Red Lobster Cheddar Bay Biscuit Mix
Red Lobster's Cheddar Bay Biscuits are so loved that the company sells a readymade biscuit mix; here are 11 creative ways to add CBB to your favorite recipes. -
Bobby Flay's Pro Tip For Perfectly Cooked Scrambled Eggs
Bobby Flay is the king of the grill but also an enthusiastic champion of brunch. When he has a tip for creamy scrambled eggs, you can bet we take notes. -
How Long Does Tofu Last In The Freezer?
Tofu not only lasts so much longer if you freeze it, but it gains a unique texture and greater propensity to soak up the flavors in your favorite recipes. -
The Best Rice To Use For Jambalaya
For jambalaya with the most authentic and harmonious texture with no gumminess, you need to see out a certain variety of rice and avoid all others. -
Fold Bacon To Get The Best Ratio Of Chewy-To-Crispy Bites
If you prefer your bacon to be chewy instead of super crisp, this folding method can maximize that texture while allowing you to cook way more bacon at once. -
The Mistake That's Sabotaging Your Homemade Nachos
Any sort of nacho recipe can wind up with soggy chips under a mountain of toppings, and avoiding this pitfall is as simple as using one extra prep step. -
Fake A Crepe Easily By Using Tortillas
Crepes can be an intimidating dish to make since they are so thin and delicate, but there's a great hack you can try using tortillas instead. -
Anthony Bourdain's Tip For Restaurant-Worthy Veggies At Home
Want to know why vegetables always taste better at a restaurant? Anthony Bourdain lets us in on the secret: copious amounts of butter and sugar. -
What Is Smothering And What's It Got To Do With Cooking?
If you haven't heard of smothering, you may have heard of étouffée, which is where we get the term. In essence, you cook your meal in a delicious sauce. -
Expert Tips For Making Hollandaise In Half The Time
Hollandaise is one of the most delicious parts of brunch, but it's one of the hardest mother sauces to master. Fortunately, you can make the process easier. -
12 Secret Ingredients You Should Be Using In Your Canned Chili
With some tweaks you can turn canned chili into a masterpiece that rivals any chili you might make on your own. Here's some inspiration to help get you started. -
Why Bobby Flay Never Buys Prepackaged Steaks
Bobby Flay believes that the plastic wrapping on pre-packaged steaks traps too much moisture, which can be detrimental to the meat's quality. -
Skip The Frying Pan — Cook Bacon In A Pot For A Mess-Free Breakfast
For those who hesitate to cook bacon on the stove because of the kitchen-dirtying splatters of fat, a pot can cut down on mess while delivering tasty results. -
The Best Fish To Use For Fried Fillet Sandwiches
Turn to a flaky white fish for the best homemade fried fish sandwich; they’re fairly mild, which means they'll complement the bold flavor of tartar sauce well. -
Store Guacamole With A Layer Of Water To Prevent It From Browning
If you want to keep your guacamole that beautiful shade of green, one of the best things you can do is put a layer of water on top to block oxygen. -
The Easy Solution To Bringing Hot Dogs To A Picnic — No Grill Required
To bring ready-to-eat hot dogs to a picnic or sports game with no grill or other appliances in sight, all you need is a thermos and some hot water. -
The Best Use For Coulotte Steak When Cooking
Although coulotte is less popular in America, it is a fairly lean cut of steak that is a staple in Brazilian cuisine, where it is often grilled over live coals. -
A Few Bay Leaves Are All You Need To Elevate Basic Rice
Introducing a bay leaf or two when cooking a pot of rice will infuse it with a subtle but fragrant essence reminiscent of green tea or thyme. -
The 3 Cheeses You Need To Make Masters Pimento Cheese Sandwiches
Anyone who has been to the Masters probably knows how celebrated the pimento cheese sandwich is -- but which three cheeses are in it, exactly? -
Deviled Egg Tulips Put A Springy Twist On A Classic Appetizer
Want to impress your guests with the perfect springtime display at your next gathering? Turn your deviled eggs into beautiful (edible) tulips.
