Splash Tequila In Your Chicken Wing Brine For A Bolder Flavor
Want to have your next batch of chicken wings blow you and your guests out of the water with flavor? You need to add a splash of tequila to the brine.
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The Perfect Egg Substitute You Need For Creamy Ice Cream
If you want to make the creamiest homemade ice cream but want to opt out of eggs, never fear. Use this velvety combination instead for supreme results. -
Center Vs Thick-Cut Bacon: What's The Difference?
If you've ever wondered what the difference between center cut and thick-cut bacon is, we've got all the answers for you and more. Here's what you need to know. -
A Water Bottle Is All You Need To Pit Cherries In A Flash
Pitting your cherries doesn't need to be a mess with this simple hack. By using a chopstick and a water bottle, you can easily pit cherries for your dessert. -
Store-Bought Pie Crust Is The Gateway To Easy Homemade Pop-Tarts
You can easily make Pop-Tarts at home with ingredients you can get at the store. By using pre-made crust, you can experiment with filling and frosting flavors. -
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. -
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.
