The Secret To Restaurant-Worthy Baked Potatoes At Home
A basic baked potato recipe may be easy, but can fall flat, so try working in this extra step that gives you steakhouse-level fluffiness and crispness.
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Ina Garten's Rule Of Thumb For How Much Food To Make For A Crowd
Ina Garten, well-known for her expertise in hosting large gatherings, has a simple rule of thumb for planning how much food to prepare for a crowd. -
Is Costco's Kirkland Wildflower Honey Raw Or Processed?
Shoppers who both love Costco and raw honey should know how the chain's Kirkland Signature options are made, including its popular wildflower honey. -
Borrow A Seasoning From Chicago Hot Dogs For The Best Burgers
Chicago hot dogs are notorious for a specific combination of ingredients that can make the flavor pop, but one of them can be great on your burgers too. -
For Easy No-Bake Cupcakes, Ice Cream Is Your Friend
Not in the mood to bake but want to enjoy an easy -- yet delicious -- cupcake? You can! Just grab some cookies and some ice cream, and you'll be set. -
Mistakes Everyone Makes With Pot Roast (And How To Fix Them)
Pot roast may seem like an easy dish -- set it and forget it -- but it's more finicky than it seems. Here are mistakes you should avoid, and how to fix them. -
How Are Chives Different From Green Onions?
The slender, green, shoot-topped plants known as chives and green onions are often spoken of and used interchangeably. What's the difference between them? -
Follow 2 Rules For The Most Aromatic Soups And Stews
Herbs rarely stay quite as fresh and vibrant when simmered in a soup, but this prep trick turns that notion on its head by releasing a blast of flavor. -
Turn Frozen Fries Into The Ultimate Comfort Food With One Canned Addition
French fries are usually relegated to the role of side dish, but with one simple canned ingredient, you can turn them into a filling and comforting meal. -
The Best Cuts Of Meat To Use For Pot Roast
Before you buy your next pot roast, check out some advice from an expert about the best cuts of meat and the ideal ways to prepare it for your slow cooker. -
What's The Difference Between Chocolate Pudding And Mousse?
Chocolate pudding and mousse are two very similar desserts. Before you try to make some at home, find out the key differences that make them so delicious. -
The Easiest Way To Ripen Bananas In A Pinch
If you don't have ripe bananas at home when you want to bake banana bread, try this simple method first before you try to mash those unripened bananas. -
Homemade Whipped Cream Couldn't Be Easier. Here's How To Do It Right
While you could always buy whipped cream from the store, the most delectable results come from a homemade batch - and it couldn't be more simple. -
How To Make Ground Beef Without A Meat Grinder
Grinding your own beef gives you way more control over the consistency and ingredients, and there are actually multiple ways to do it without a grinder. -
The Vibrant Sauce That Will Effortlessly Elevate Your Steak Dinner
There's no limit to the range of sauces that can elevate your steak meal, but there's one oldie but goodie that's as easy as it is delicious. -
The Mayo Upgrade That Takes BLT Sandwiches To A New Level
Here's a little secret: There's one simple ingredient you can add to your mayo to take the already delicious BLT sandwich to the next level. -
Why You Should Use Your Hands To Mix And Serve Salad
Salads can be a tricky dish. With tender greens plus toppers and dressings with varied textures, tongs aren't always the best to mix it; instead use your hands. -
Give Your Burrito Some Crunch By Adding One Store-Bought Snack
Luckily, you can easily add much-needed texture and crunch to your next burrito by incorporating this popular store-bought snack into your filling. -
Gordon Ramsay's Trick To Prevent Gray Boiled Eggs
One of the hardest things about boiling eggs is avoiding that dreaded gray band around the yolk. Here's how Gordon Ramsay boils them perfectly. -
One Jarred Condiment Is The Key For The Best Caramelized Chicken
One jarred condiment not only adds a deliciously sweet and savory contrast to chicken, but also helps create an exceptional caramelized glaze. -
Leftover Steak Is A Key Shortcut For Making Your Favorite Takeout At Home
Leftover steak can be difficult to use for fear of overcooking it -- avoid the worry by using it in this one takeout dish that tastes even better at home. -
Seriously, One Fishy Condiment Belongs On Your Vanilla Ice Cream
Don't be fooled, it may be a novel idea, but adding this one fishy ingredient as a topping to your bowl of ice cream brings crunch and deliciousness. -
The Unexpected Cooking Method Alton Brown Swears By For Burgers
One of the best ways to cook burgers, according to food scientist Alton Brown, isn't on a grill or in a skillet. He turns to this method instead. -
Beans Are The Protein Packed Pasta Substitute You Need To Try
Do you wish your go-to pasta recipe was more filling or less basic? Try our suggestions to swap the noodles for beans and make delicious new creations. -
How Dry Ice Can Help You Get The Perfect Sear On Meats And Seafood
While it may seem unusual or tricky (it is), using dry ice is one of the most efficient ways to get a good crust on your meat without overcooking it. -
What Does Turkey Tetrazzini Mean And Where Did It Come From?
Turkey tetrazzini is a classic casserole that started out as haute cuisine for the upper echelons of society, so where did it really come from? -
When Substituting Sweet Smoked Paprika, There's One Spice That Brings The Heat
If you're looking for a solid substitute for sweet smoked paprika with a similar flavor profile but an added kick of heat, this spice is an excellent choice.
