Sweet Tea Is The Secret Southern Ingredient For Flavorful Fried Chicken
Still brining your fried chicken in plain salt water? It's time to swap in sweet tea for a super-Southern, crispy chicken with a subtly complex flavor.
Read More-
-
The Cut Of Bacon Alton Brown Uses For The Best Candied Bacon
Alton Brown approaches cooking through a scientific lens for optimal tastes and textures, and he only uses this cut of bacon to make the best candied bacon.
Read More -
Are Diced And Crushed Canned Tomatoes Interchangeable In Recipes?
Diced and crushed tomatoes may sound and even look similar, but they yield different textures in your recipes that might make a substitution tricky.
Read More -
The 2-Step Cooking Method To Prevent Dry Pork Chops
Cooking pork chops that aren't dry and tough can seem like a challenge, but with this method approved by a pro chef, you'll get much closer to success.
Read More -
Liven Up A Fruit Salad With A Sprinkle Of Tajín
Fruit salad made of bland chunks of melon and pineapple will be a thing of the past with a sprinkle of Tajín, which enlivens the sweet fruit with salty spice.
Read More -
What Cheese Typically Goes On French Onion Soup?
French onion soup recipes vary endlessly and call for all different kinds of cheeses, but for the most classic and best flavor, seek out this variety.
Read More -
Switch Up Your Butter To Upgrade Boxed Mac And Cheese
To make boxed mac and cheese much tastier with little extra effort, try these two sensational ways to make the butter you stir in way more flavorful.
Read More -
Jalapeño Peppers Add The Right Amount Of Kick To Potato Salad
If you find potato salad to be bland, you can use jalapeños (and other complementary ingredients) in so many different ways to spice up the side dish.
Read More -
Ina Garten's Butter Tip For Perfect Pancakes
There is nothing better than digging into a stack of perfectly fluffy pancakes, and Ina Garten uses one secret ingredient to make hers perfect.
Read More -
Your Deviled Eggs Are Begging For Old Bay Seasoning
If you want to wow your guests at your next big shindig, or you simply want to ramp up the flavor, add Old Bay Seasoning to your deviled eggs.
Read More -
How Long Does Ground Beef Last In The Fridge?
Ground beef isn't one of those meats that you can leave alone for a while, so it's vital to learn its shelf life and how to make it last a bit longer.
Read More -
Fish Sauce Takes Brussels Sprouts From Good To Gourmet
Brussels sprouts come off as bland or overly bitter without the right flavorings, and fish sauce can more than stand up to them while adding a sweet-salty kick.
Read More -
The Long Step You Can't Skip For Good Bread Pudding
Bread pudding is praised for its simplicity and use of leftover bread, but to achieve the best results, there's one prep step you shouldn't skip.
Read More -
What Cut Of Steak Should You Use When Making Beef Wellington?
Nothing really feels fancier than a well-executed, homemade beef Wellington, but to master the meal, you need this particular cut of tender beef.
Read More -
The Safest Way To Use Parchment Paper In A Skillet
Parchment paper is an incredibly reliable kitchen tool as it allows you to cook at very high heats with little cleanup, but there are some safety tips to know.
Read More -
Ree Drummond Knows Exactly How To Prevent Meatloaf From Drying Out
Ree Drummond is known for creating comforting meals. So, it's no surprise that she cooks her meatloaf in a very specific manner.
Read More -
The Niçoise Twist Gordon Ramsay Puts On Tuna Salad
Using a variety of delicious and unique ingredients, Gordon Ramsay combines Niçoise and tuna salads into a bite-size fusion dish that's perfect for parties.
Read More -
How To Take Boxed Cornbread Mix From Bland To Gourmet With One Ingredient
Pre-made cornbread is known for being a little bland, but you can instantly elevate the boxed stuff and make it taste gourmet by adding one ingredient.
Read More -
For A Vegetarian Spin On Pigs In A Blanket, Reach For One Veggie In Particular
Rejoice, vegetarian eaters who love pigs in a blanket! There is one veggie that makes an excellent substitute for the little cocktail wieners.
Read More -
Cocoa Powder Is The Secret Ingredient Your Chili Needs
If you find that your chili lacks depth or complexity, use our tips to add cocoa powder for the perfect complement to the earthy, smoky, and savory spices.
Read More -
13 Secret Ingredients That Will Make Your Garlic Bread Taste Even Better
If you want to take your homemade garlic bread to the next level, you could try some of these secret ingredient suggestions and be ready to never go back.
Read More -
Yes, You Can Freeze Leftover Pasta Salad
It's always better to have too much pasta salad than not enough, but what can you do with the leftovers? Yes, you can freeze them, but with a few exceptions.
Read More -
How To Make Marshmallow Fluff With Just 3 Ingredients
Making DIY marshmallow fluff is quicker than driving to the store to buy a jar, and you can customize it with all sorts of flavorings to suit your recipes.
Read More -
Jacket Vs Baked Potatoes: Is There A Difference?
There are a million ways to eat a baked potato, but calling it a jacket is a distinctly British quirk. But really -- what's the difference between the two?
Read More -
How To Make Bakery-Worthy Cinnamon Rolls With 2 Canned Ingredients
Nothing beats a fresh cinnamon roll straight from the oven, but you can get bakery-level results with just two canned ingredients for the easiest breakfast.
Read More -
The Roasted Ingredient That Seriously Upgrades Tuna Salad
If you want to bring a certain sweetness coupled with a deep, roasty and earthy flavor to your tuna salad, you need to add this one ingredient.
Read More -
Cottage Cheese Pumpkin Cheesecake Is Too Easy Not To Make
Making a quick-setting pumpkin cheesecake was never easier -- all you need is to blend up some cottage cheese, pumpkin, and the sweetener of your choice.
Read More
