Julia Child's Genius Advice For Substituting Shallots
Shallots are a member of the allium family, so if you don't have any on hand for a recipe, there are a number of substitutions that even Julia Child would use.
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How To Layer Store-Bought Dips For Super Bowl Parties
This Super Bowl, start your layered dip with your densest selections at the bottom, and then layer on lighter ingredients such as salsa and garnishes. -
Don't Toss Leftover Potato Salad. Make Ultra-Crispy Roast Potatoes Instead
Have lots of leftover potato salad after that barbecue or family party? Rather than just eating it over and over, use it to make crispy roast potatoes. -
Yes, You Can Eat Shrimp Tails. Here's The Best Way To Try It
If you've ever had shrimp tempura, you've likely already eaten a shrimp tail without even knowing. The shells add crunch, nutrition, and tasty delightful. -
Tired Of Using Pie Crust For Your Quiche? Try Tortillas
There are quite possibly a million ways to experiment with quiche, but it's usually regarding the filling. Switch things up with the crust by using tortillas. -
The Creamy Ingredient Swap For Egg Salad Without Mayo
There are plenty of ways to make egg salad, but they usually all call for mayonnaise. For a mayo-free dish, just add this one easy and surprising swap. -
You Should Stop Using The Microwave To Reheat Steak
While it may seem quick and easy to simply zap your leftover steak, you're likely going to end up with leather. Avoid the heartache by reheating it in the oven. -
Ina Garten's Super Bowl Shrimp Come With A Hassle-Free Twist
Jazz up your Super Bowl spread with an idea straight from Ina Garten, creating shrimp cocktail. But she also has an easier way to do it with this twist. -
The Toothpick Trick To Quickly Devein Shrimp
Deveining shrimp can be a pain, but we have tips on how to pull it off using just a toothpick, plus other ways to ensure success with shrimp dishes. -
The Biggest Pitfall To Keep In Mind While Microwaving Water
Be careful if you're sticking a mug of water into the microwave. Unfortunately, the water may superheat and actually explode when you try to remove the mug. -
The Brisket Cut For The Best Barbecue, According To Aaron Franklin
There are three types of brisket: whole (also called the packer cut), the flat, and the point. But which is the best to throw onto the grill for barbecue? -
13 Tips For The Perfect Hash Browns Every Time
Hash browns can be a little tricky to perfect at home. Of course, that's why we're giving you some excellent tips on how to make hash browns sizzle! -
What Makes Pennsylvania-Style Chicken Pot Pie Totally Unique
Instead of crust, Pennsylvania-style chicken pot pie is made in a single pot with homemade noodles. In fact, it sort of resembles chicken noodle soup. -
Ina Garten's Chocolate Cake Uses Coffee 2 Ways
While, yes, coffee adds a bit of caffeine to your dessert, it perfectly complements the tasting notes in chocolate, making things taste even more chocolatey. -
The Only 2 Ingredients Bobby Flay Uses To Season His Burgers
Plenty of us out there like to doctor up our burgers before we grill them, with a little mustard or some garlic. But Bobby Flay sticks to just two things. -
The Stirring Mistake That Ruins Mac And Cheese's Texture
If your mac and cheese didn't turn out well -- the noodles were clumped or the sauce broke -- it might be because you stirred the dish too much as it cooked. -
Your Instant Chocolate Pudding Will Taste Expensive With One Simple Swap
Instant chocolate pudding is a great dessert all on its own but you can transform it into an expensive-looking mousse with one simple ingredient swap. -
14 Tips You Need When Cooking Poached Eggs
No one likes when poached eggs go wrong. To head off disaster and get it right every single time, here are tips you need when cooking poached eggs. -
The Peanut Butter Hack That Can Save Burnt Gravy
No one wants to spend the time creating a gorgeous gravy only for it to burn on the stove last minute. The best rescue? Peanut butter, actually. -
Wrap Your Veggies In Phyllo Dough For A Crispy Bite
Have leftover phyllo dough or just want to try working with it for the first time? Wrap up your veggies and bake for a crispy new texture and bite. -
Treat Your Next Kale Salad To An Avocado Massage
You've probably had it blanched, baked, maybe even raw, but have you tried kale massaged with avocado? It breaks down the tough fibers for a yummy salad. -
Michelin Star-Style Upgrades For TikTok Pink Sauce At Home
You thought you heard the last of it, but pink sauce is back, only now it's a little orange and made by the French Michelin-star chef, Ludo Lefebvre. -
The Difference Between Brunoise And Small Dice Knife Cuts
Small dice knife cuts, aka macédoine cuts, may seem similar to brunoise cuts, but brunoise are about half the size of the average small dice. -
Giada De Laurentiis' Simple Tip For Luxurious Chicken Piccata
Food Network personality Giada De Laurentiis knows a thing or two about chicken piccata. Her tips for elevating this classic dish are simple but delicious. -
The Parchment Paper Hack For Shatteringly Crisp Salmon Skin
If you want flawlessly crispy skin on your salmon fillet, don't reach for a nonstick pan. Instead, just this one easy hack for the crispy salmon of your dreams. -
Avoid A Broken Pan Sauce With An Easy Butter Temperature Fix
The secret to a perfectly creamy and delicious pan sauce? Using cold butter right out of the fridge to avoid your sauce (and dinner dreams) from breaking. -
The Pavé Method Is Your Key To Undeniably Crispy, Flaky Potatoes
Potatoes are a fan favorite no matter how you slice them, but if you go the extra mile with potato pavé, you'll have the crispiest, creamiest potatoes ever.
