Dry Brine Your Pork Chop For The Crust Of Your Dreams
There are many reasons why a dry brine creates a crust like no other on a juicy pork chop, and it's actually easy to craft and use your own formula.
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Mistakes You Should Avoid When Cooking With Olive Oil
Olive oil makes a variety of dishes taste so much better. But you might be stumbling with this ingredient -- let's review some mistakes so you can avoid them. -
Why Penne Alla Vodka Is Called 'Disco Pasta'
There are a few colorful stories that try to explain why penne alla vodka -- already a mysterious dish -- was known as 'disco pasta' during decades past. -
Giada De Laurentiis' Favorite Lightning-Fast Appetizer
When unexpected company arrives or other dishes take up all her time, chef Giada di Laurentiis makes this Italian appetizer that's practically effortless. -
Can You Eat Raw Scallops Without Getting Sick?
Scallops aren't the most common seafood to serve raw, and their safety and quality depends on many different factors, from harvesting to preparation. -
11 Techniques For Flawlessly Cooked Onions
Many a feast has started with a simple step: Slicing and cooking onions. While onions are rarely the star of a meal, they are a workhorse in many cuisines. -
How To Fix The Bitter Taste In Brussels Sprouts
If you find Brussels sprouts off-putting, it's time to revisit them. A quick step can remove any bitterness and put you on the road to roasted, crispy bliss. -
Why You Should Undercook Noodles For Batch Mac And Cheese
For the best mac and cheese you can enjoy over and over, cook it in advance and freeze it. But, there's one tip to do so - make sure to undercook the noodles. -
How Long You Can Expect An Open Box Of Chicken Stock To Last
Making a big batch of chicken soup but have leftover chicken stock? There's some rules to remember when it comes to how long an open box can last. -
How To Pick The Best Olive Oil For Dipping Bread
Dipping a hearty Italian or French bread in olive oil is a classic and tasty practice, but did you know there's one best oil you can pick for the task? -
12 Delicious Substitutes For Mayo In Your Tuna Salad
If you're sick of eating mayonnaise-based tuna but unsure what to use instead, here's a list of delicious substitutes for mayo in tuna salad. -
The Step You Shouldn't Skip When Cooking Frozen Broccoli
Rehabilitate and revive frozen broccoli's good name with this simple technique. You can then keep it simple or get creative with your favorite seasonings. -
Give Your Super Bowl Charcuterie A Sporty Vibe With A Salami Football
If you're hosting a Super Bowl extravaganza, impress your guests with a stunning charcuterie board featuring salami ribbons in the shape of a football. -
Why You Should Ditch The Bowl When Tossing Salad
Making salads seems easy enough, but mixing all the ingredients together can pose some challenges - unless you ditch the bowl and try this method instead. -
The Biggest Mistake You're Making With Tuna Salad
We consulted an expert to find out how to turn a ho-hum tuna salad into a well-balanced, delicious meal, using ingredients you probably already have. -
Ina Garten's Best Tips For Cooking Perfect Chicken Every Time
If you love chicken -- let's be honest, who doesn't? -- Ina Garten has tons of tips on how to cook a perfect chicken every time. From salt to saffron, let's go! -
The Reason Your Sourdough Starter Might Be Failing
For those of us just starting our sourdough journeys, we may accidentally be killing off our starter by overlooking this important aspect of fermenting. -
Sparkling Water Is The Best Budget Meat Tenderizer
It may sound strange to those who've never done it before, but using sparkling water (or even soda) as a marinade is a great way to tenderize meat. -
For The Best Baked Potatoes Of Your Life, Try A Salt Water Brine
Do you want your baked potato to have crunchy skin that's perfectly salty all over? Of course you do. You need to brine your tots before they go in the oven. -
Prime Rib Vs Ribeye: Everything You Need To Know
Whether you're a die-hard fan of prime rib or prefer ribeye, knowing the differences between them gives you the knowledge to appreciate their unique qualities. -
Anthony Bourdain's Crucial Advice For Slicing Onions
If onions are making you cry - whether from their chemical release or injury - there's a better way. Try Anthony Bourdain's advice for slicing the veggie. -
For Beautifully Chopped Chives, Try The Back-Slicing Technique
If you want beautifully chopped chives and other herbs, there's a technique the pros use - the back-slicing technique. Here are some tips to get started. -
The Key To Superior Schnitzel Is All In The Puff
Schnitzel is one of the most satisfying option in the fried foods category but the key to a superior result lies in its puff. Here's how to achieve the best. -
All Of The Different Ways To Cook Eggs Explained
There are more ways to cook eggs than you probably knew existed. Here's a breakdown of all the different ways to prepare this versatile ingredient. -
The Simple Ingredient That Will Improve Store-Bought Alfredo Sauce
This underrated ingredient can transform store-bought Alfredo sauce from convenient but one-note to an outstanding ingredient fit for any pasta dish. -
Why You Shouldn't Cook Raw Chicken Straight From The Fridge
Leaving your chicken out in the open for less than 15 minutes after taking it out of the fridge will result in a dish that's evenly cooked all the way through. -
10 Tips You Need For Crispier Roasted Potatoes
It can be difficult to roast potatoes that are crispy on the outside instead of soggy, unless you follow our list of preparation tips for smashing spud success.
