Why You Should Check Steak Temperatures With A Cake Tester
There's a trick pro chefs use that you can adopt at home - check steak temperatures with a cake tester. The heat on the metal will let you know doneness.
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Combine Canned And Instant Potatoes To Mimic A Homemade Mash
Mashed potatoes can make any weeknight dinner special, but if you want more flavor and texture, simply add canned potatoes to your instant mix. -
Your Air Fryer Is Superior For Reheating French Fries
An air fryer can reheat your fries to the ultimate crispy texture in the shortest amount of time, and it only takes a few steps to pull it off. -
Flour Is The Key To Making Impossibly Fluffy French Toast
If you want to ensure that your French toast is soft, pillowy, delicious, and browns evenly all over, you need to add some flour to your egg bath. -
Carla Hall's Foolproof Tip For Better Homemade Caramel
Carla Hall, known for her delicious and hearty soul food, has the best tip to keep your homemade caramel from crystallizing or burning -- with only one tool. -
Ina Garten's Hack For Drying Lettuce Without A Salad Spinner
Even if you don't own a salad spinner, you can dry lettuce leaves in a snap with Ina Garten's easy method that only requires a kitchen towel. -
Giada De Laurentiis' Tip For Draining Pasta Without Losing Any Water
Draining pasta water means losing out on the chance to save some liquid gold, that can enhance sauces. Instead, use Giada De Laurentiis' tip to save it. -
The Smoky Ingredient That Elevates Basic Spaghetti Sauce
A hint of smoke can make any homemade or store-bought spaghetti sauce more delicious, and achieving this effect starts with a simple, staple ingredient. -
The Best Variety Of Spud For Tender Scalloped Potatoes
Not all potatoes are created equal when it comes to scalloped potatoes -- so which variety makes the absolute best and why? Turns out, it's starchy potatoes. -
The Cheese Grater Hack That De-Stems Herbs In A Swipe
If you hate the long process of washing, plucking, and chopping fresh herbs, you can pull out your box grater to pluck the leaves off the stems in a flash. -
14 Hacks To Make Store-Bought Pot Pies Even Better
Homemade pot pies aren't all that complicated to make, but sometimes it is just easier to buy one from the store. Here are tips for upgrading it. -
The Chili-Cooking Mistakes We All Make
Cooking chili at home isn't hard, but we've all made a mistake or two along the way that has led to lower-quality results. Here's how to make perfect chili. -
Giada De Laurentiis' Favorite Brand Of Dried Pasta, Besides Her Own
Giada De Laurentiis, famed Italian chef, is understandably known for her Italian cooking, so when she gives us her favorite pasta brand, we listen. -
You Can Make Fresh Crepes From Stale Bread
Have some stale bread slices or an older baguette lying around? Don't toss it. Instead use it to make fresh crepes for a delicious breakfast. -
Boiling Water Is The Key To Easily Peeling Peaches
Peeling peaches can be difficult and time-consuming, unless you try this easy two-step method that uses boiling water to make the skins slip right off. -
The Secret To Storing Banana Bread So It Stays Moist
When looking for a way to keep your banana bread nice and fresh, you can't just leave it sitting out on your counter. Here's how to keep it perfectly moist. -
The Step You Shouldn't Skip When Roasting A Whole Cauliflower
Blanching your cauliflower in salted water gives its interior a chance to season itself before the roasting process, infusing the entire head with flavor. -
You Should Be Buying Canned Chipotles Just For The Sauce
Canned chipotles often come soaking in delicious adobo sauce, and it's the perfect addition to so many foods from mac and cheese to your perfectly seared steak. -
The Best Bread For Actually Impressive Bruschetta
If you want your bruschetta to really shine, you need to choose the right bread, and no, a baguette or standard Italian loaf won't cut the mustard. -
Why You Should Season Poached Egg Water Like You Would For Pasta
For the best poached eggs, the water you boil them in matters. Try treating it like you would a pot of watar for pasta and season accordingly. -
How To Seriously Elevate Your Homemade Chicken Wings
Making your own chicken wings at home can be a worthwhile and delicious endeavor, but you could be doing even more to make your wings unforgettable. -
The Best Substitute For Soy Sauce In A Pinch
In the middle of cooking but realize you're all out of soy? Don't panic -- your pantry probably has the best swap you need for the job already there. -
13 Delicious Ways To Use Up Leftover Mashed Potatoes
Leftover mashed potatoes can inspire a surprising amount of creative and delicious recipes, from Polish pierogis and Sheperd's pies to dumplings and pancakes! -
For The Best Oatmeal Texture, Skip The Boiling Liquid
You might boil your oatmeal over high heat to get breakfast on the table faster, but there are a few good reasons why taking it slow is a much better idea. -
The Best Type Of Wood To Use For Smoking Brisket
Whether it's your first time smoking a brisket or you just want to try something new, you should absolutely be using this one type of wood to smoke your meat. -
The Game-Changing Tool You Need To Replace Rolling Pizza Cutters
Rolling pizza cutters serve a purpose, but let's be honest -- they don't serve that purpose well, leaving pizza a sloppy mess. Avoid the stress with this tool. -
Gordon Ramsay's Three-Finger Rule For Chopping Herbs Is Genius
Gordon Ramsay's three-finger rule for cutting herbs not only helps you preserve the flavor of your herbs, but also protects your fingers from getting cut.
