The Secret To Making Reheated Mac And Cheese Taste Fresh
Adding a tablespoon of milk for every cup of leftover mac and cheese should suffice to maintain the dish's moisture and texture when you reheat it.
-
-
The Step You Should Never Skip To Prevent Soggy Coleslaw
So, you made your grandmother's world famous coleslaw for the potluck only to find that it's a soggy, watery mess at arrival. What gives? The answer is salt. -
Make Store-Bought Caesar Taste Homemade With Extra Egg Yolks
Want to jazz up your store-bought Caesar dressing? It's easy as pie -- all you need is an egg yolk and a whisk, and you can make it taste homemade. -
How To Make Grilled Cheese Sandwiches With A Hot Iron
Stuck in a hotel? Stove and microwave suddenly broken and all you have left is a clothes iron? Never fear! You can actually cook a grilled cheese. -
The Easy Tortilla Trick For Satisfying Egg Quesadillas
Leave it to TikTok to provide an easy tortilla trick that will give you satisfying egg quesadillas for a filling breakfast every morning. Here's how to do it. -
The Water Hack That Tells You If Your Blueberries Will Be Sweet
With this trick that only requires a bowl of water, you can separate tart blueberries from the sweet ones, and never be surprised by a sour shock again. -
No, Hollandaise And Bearnaise Sauce Are Not The Same
Hollandaise and béarnaise look similar and even share some ingredients and uses in the kitchen, but they also have deliciously distinctions that set them apart. -
Give Your Next Batch Of Gnocchi The Dessert Treatment
Gnocchi is traditionally thought of as a pasta dinner but the bite-sized morsels can also easily be transformed into a tempting dessert similar to fried dough. -
The Key To Making Restaurant-Quality Flour Tortillas
Restaurant-quality flour tortillas can be yours at home; with one simple ingredient, the pillowy, flexible texture will be ready to fill with meat and cheese. -
The Unexpected Ingredient To Boost Any Caramel Sauce
For those who prefer slightly savory desserts over cloyingly sweet ones, this ingredient can add instant depth caramel sauce for a deliciously complex treat. -
Leave The Tails On Shrimp To Avoid A Common Overcooking Error
Do your shrimp turn out rubbery? Curled up into tight messes that are difficult to eat? The problem -- you're likely removing the tail before you cook them. -
You Can't Make The Best Homemade Salad Dressing Without Ice
It may not seem intuitive, but adding ice to your homemade salad dressing is really a game changer. Believe it or not, ice emulsifies vinegar and oil together. -
Use A Cheap Loaf Of French Bread As An Effortless Pizza Base
A loaf of French bread from the grocery store serves as the perfect base for a tasty pizza with a crisp crust, and all the toppings you love. -
All The Different Ways To Cut Garlic And How It Affects Taste
Garlic is a great ingredient no matter how it's prepared and added to a dish, but the method used matters. Here are all the different ways to cut it for taste. -
Mayonnaise Is The Secret To Unbelievably Moist Tuna Steaks
Want to ensure you get a perfectly cooked tuna steak that's positively juicy? You don't need fancy equipment -- just a touch of mayonnaise on the outside. -
Cast Iron Cookware Hacks You Wish You Knew Sooner
Already revered, cast iron cookware has even more uses than many might think. Get the most out of your skillets with these simple, surprising hacks. -
Naturally Dye Your St. Patrick's Day Food With Spinach
This is how to use spinach in place of artificial dyes to add a festive green hue to your St. Patrick's day side dishes, baked goods, and even desserts. -
How To Cook Orzo In A Rice Cooker
It couldn't be easier to learn how to cook perfect orzo in a rice cooker, and you can customize the pasta in several ways that barely add extra time or effort. -
Ina Garten's Under-The-Skin Tip For Flavoring Chicken
While you might be used to working with skinless chicken, cooking the bird with the skin on lets you take advantage of a tip from cookbook author Ina Garten. -
Why Some Bakers Prefer To Make Bread With Sour Milk
Sour milk, similar to buttermilk, can vastly improve the crumb and texture of your baked goods -- and no, it won't make you sick if you time things right. -
Martha Stewart's Tip For Reviving Hard Parmesan Cheese
Nothing is worse than reaching for your parmesan cheese and finding out its dried out. Fortunately, Martha Stewart shows us how to refresh it. -
For The Most Flavorful Instant Mashed Potatoes, Skip The Water
Instant mashed potatoes can be a blessing for your weeknight dinner routine, but there's a way to make them richer and more flavorful - sub this for the water. -
Bobby Flay Revamps Barbecue Sauce With A Red Wine Twist
Leave it to Bobby Flay to find a fun and tasty way to amplify barbecue sauce. The "Grill It!" chef adds some red wine to the mix to bring out the flavor. -
The One Type Of Sauce To Keep Far Away From Your Instant Pot
If you're cooking your dinner in an Instant Pot, you absolutely need to keep anything with dairy away from the pressure cooker, as it will curdle fast. -
Tyler Florence's Texture Tip For Perfect Burgers
Many factors go into making the perfect burger, but chef Tyler Florence believes he's mastered one by focusing on the texture of burgers and the meat blend. -
The Oil Mistake Everyone Makes When Cooking Steak
Home cooks might be intimidated by cooking steak in super-hot oil, but avoiding this one mistake can make the process less risky and lead to better results. -
Carla Hall's Worst Kitchen Nightmare
Carla Hall is not only a world-class cook, but she's an accomplished baker to boot. Even so, she's only human, and like us all, has made some mistakes.
