Why Anthony Bourdain Recommended Pork Over Chicken At A Restaurant
Anthony Bourdain shared many nuggets of wisdom throughout his life, including some reasoning as to why we should avoid ordering chicken at restaurants.
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Why Boiling Corn With The Husk On Is A Game Changer
To easily shuck corn without strands of silk winding up all over the table (or in your teeth), learn how to boil and prepare the cobs right in the husk. -
Why You Should Think Twice Before Marinating Tofu In Oil
Marinating tofu is a great way to boost its flavor, but there's one ingredient you may want to avoid: oil. Oil and water don't mix, and tofu is mostly water. -
Upgrade Your Tuna Salad Sandwiches With One Umami-Packed Ingredient
Give your tuna salad sandwiches an umami-packed upgrade and added depth of flavor by adding just a touch of this ingredient. -
How To Make Sure The Cheese Is Adequately Melted In Your Juicy Lucy Burger
Making a Juicy Lucy isn't as simple as treating your cheese-stuffed beef like any other burger. You need to cook it low and slow for optimal melting. -
The Viral 4-Ingredient Cheez-It Dupe That Looks Even Better Than The Real Thing
Making your own Cheez-Its has never been easier, and the best part of this four-ingredient dish is that they taste even better than the real deal. -
Do You Need To Cook Canned Beans Before Eating?
Many of us think cooking canned beans is a must-do for food safety, but you might be surprised at how you can use this flexible ingredient. -
Build Your Reuben Sandwich In A Bao Bun For A Textural Twist
Reuben sandwiches are a deli staple, but trust us when we say you should try altering the classic to put it in a bao bun instead of on rye bread. -
What Sets Chicken Fried And Country Fried Steak Apart?
Chicken fried steak and country fried steak sound (and might even look) almost identical, but these southern staples differ in terms of preparation and serving. -
Chefs Weigh-In On The Ultimate Guide To Dry-Aging Steak At Home
If you love ordering a dry-aged steak at your favorite steakhouse, you may be wondering if you can do your own dry aging at home. We asked the experts. -
The Pan Hack That Turns You Into A Pancake-Flipping Master
One of the downsides of making pancakes is the stress of flipping them. It's easy to misaim, or spill the batter outside of the pan, but not with this tip. -
You Should Cross-Utilize Ingredients, But What Does That Mean?
If you're constantly throwing out rotten ingredients or easily get tired of leftovers, learning cross-utilization can help you save tons of money and waste. -
Edamame Is The Protein-Packed Ingredient Your Pesto Needs
If you want to get more protein in your pasta, add some edamame to your pesto sauce. It'll pack in the nutrients and also bring some extra fresh flavor. -
How Do You Make Stabilized Whipped Cream?
Homemade whipped cream is always superior to the stuff you buy in the store, but how do you make a stabilized version that will hold up over time? -
Ina Garten's Sneaky Secrets To Cooking The Best Potatoes
There are few foods as satisfying as the simple spud. Celebrity chef Ina Garten has several foolproof tips on how you can perfect your favorite potato recipes. -
Peel Rhubarb Into Ribbons For A Sweet Twist On A Nostalgic Candy
Many of us grew up snacking on sour candy strips, but if you want a more mature (and easy to make at home) twist, it's time to break out the rhubarb. -
13 Dishes Martha Stewart Improves With A Secret Ingredient
Martha Stewart is known for some amazing recipes -- but did you know she uses secret ingredients in lots of her dishes? You will after reading this. -
Swap Brisket For Hot Dogs To Make A Budget-Friendly Version Of Burnt Ends
If you want the same deliciousness of brisket burnt ends, but don't want to spend big bucks (or hours glued to the smoker), then try swapping it for hot dogs. -
How To Cook Candied Bacon Without Burning The Sugar
Candied bacon can burn before you know it, so follow our tips for the right way to cook and season it for sizzling strips of sweet-salty goodness. -
What Temperature Should Fully-Cooked Turkey Burgers Be?
While a medium-rare finish works for a hamburger, the same can't be said for turkey burgers. This is the temperature the lean protein should be cooked to. -
The Canned Pantry Item That Instantly Upgrades Boxed Mac And Cheese
While there's nothing wrong with going to town on some mac and cheese right from the pot, you can also make it more satisfying with one humble addition. -
This Chef Says These Are The Mistakes Everyone Makes When Cooking Lasagna
Lasagna is a classic dish with classic techniques. We asked an expert Italian chef to shine a spotlight on easy mistakes that can lead to a lackluster lasagna. -
How To Cook Salmon Burgers In The Air Fryer
Whether you're looking to abstain from too much meat, or just really love fish, you can easily make a batch of salmon burgers in your air fryer. -
The First Thing You Should Know About Cooking With White Pepper
White pepper has a bright taste reminiscent of ginger and adds aromatic heat to many dishes, but it can also add an uncomfortable tickle to your sinuses. -
The Cut Of Meat Bobby Flay Uses When Making Salisbury Steak
Salisbury steak is normally made with ground beef, but Bobby Flay does it better with this higher-quality cut of meat, which also helps it bind together better. -
The Best Way To Reheat Leftover Burgers
Learn how to reheat every part of your burger, from the bun to the patty to the toppings, in an easy way that delivers much better results than the microwave. -
Splash Tequila Into Fruit Salad For A Bright, Boozy Burst Of Flavor
Here's a fun tip for your next adult dinner party - splash some tequila into your dessert fruit salad for a bright burst of flavor and added smokiness.
