Don't Forget One Step When Cooking Fries In The Air Fryer
No appliance is better suited for quickly crisping up your frozen french fries than the air fryer, but be sure not to skip this one essential step.
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Ina Garten's 5-Ingredient, No-Cook Sauce Will Bring Life To Your Beef Tenderloin
If you're cooking a beef tenderloin, you don't need to spend hours working over a hot stove to make a fancy sauce; you just need these five staples. -
Why Thicker Cuts Are Better When It Comes To Sous Vide Steak
If you want the tenderest steak imaginable, you'll reach for the sous vide. But if you do, you need to choose the thickest steak possible. Here's why. -
The Easy Way To Elevate Store-Bought Salad Dressings
Store-bought salad dressing doesn't have to be boring or flat-tasting, if you try these simple but delicious additions to kick them up a notch. -
The Right Steak To Use For DIY Taco Bell Garlic Steak Fries
Taco Bell has launched a limited-time delight: new Garlic Steak Nacho Fries, to rave reviews. To make them at home, use one of these two cuts of steak. -
What Cut Of Beef Is Usually Used For Stew Meat?
Ever wonder what's really in those pre-made packages of beef stew meat? These two tasty, reliable cuts are most likely to be found in such products. -
How To Choose The Right Salad Dressing For Your Bed Of Greens
No two salads are alike, and if you're using different greens, you should dress your salad accordingly. Here's how to complement each type of lettuce. -
Your Fish Sticks Might Be Soggy From One Cooking Mistake
Nothing's more disappointing than pulling fish sticks out of the oven or air fryer only to find that, instead of being crisp and golden, they're soggy and limp. -
The Unexpected Ingredient That Gives Chili A Creamy, Nutty Twist
Cincinnati chili fans know chocolate is the special ingredient behind the great taste. However, a different sweet ingredient can be added to all kinds of chili. -
For Salad That Rivals Restaurant Quality, Always Season Your Greens
Chefs have a few tips and tricks for creating restaurant-style salads at home, and one of the most important is to always season your greens. -
5 Tips You Need For Sandwich Bread To Prevent A Soggy Mess
Sure, if you eat a sandwich right away, it's unlikely to get too soggy -- but prepping one for later? That's another story. Here's how to prevent sogginess. -
The Cut Of Steak That's A More Affordable Alternative To Pricey Ribeyes
Ribeye delivers on flavor, yet it's also one of the priciest steaks around, so wallet-conscious cooks should turn to this equally delicious alternative. -
Give Scrambled Eggs A Cheesy, Umami Boost Of Flavor With One Addition
If you want to amp up your eggs with a cheesy, umami boost without any dairy at all, just reach for this one pantry staple and sprinkle it on top. -
Elevate Store-Bought Pickles With A Simple Seasoning Packet Trick
Some argue that a simple pickle can't get any better. Tiktok users seemingly disagree. Here's an easy way to elevate store-bought pickles with one quick trick. -
The Store-Bought Shortcut For Restaurant Worthy Wonton Soup
Wonton soup is a delicious Chinese delicacy that is often relegated to takeout. However, it's easy to make a restaurant-worthy version at home. -
Grab Some Tortillas And Turn Leftover Sloppy Joes Into A New Meal
Have some leftover Sloppy Joes but are out buns or don't want to look at them anymore? Here's a hack that can turn that messy concoction into a new experience. -
Don't Use Dairy-Free Milks For The Ultimate Vegan Mac And Cheese
If you want to make the cheesiest vegan sauce for your mac and cheese, don't use something like oat, almond, or soy milk. Use this liquid instead. -
The Huge Cookware Mistake That's Ruining Your Steak Crust
When you are cooking steak, you should avoid making this cookware mistake. Otherwise, you might end up with a totally mediocre steak crust. -
Here's Why Your Meatloaf Always Falls Apart When You Cut It
Meatloaf is a beloved comfort dish, but if yours consistently crumbles because it's too dry, try adding this one ingredient to your meat mixture. -
For A Better Bowl Of Oatmeal, Stop Using Just One Type Of Oats
Oatmeal has been a breakfast staple for centuries, but it can be a little boring. Here's how using different types of oats can turn into quick favorite. -
The Best Fish Sauce Substitute Is Probably Already In Your Kitchen
Craving some fish sauce but don't have any on hand or happen to be vegetarian? No need to panic, you might already have the best substitute. -
The Absolute Best Type Of Wine To Use In Beef Bourguignon
Beef bourguignon is a classic French stew often associated with Julia Child. One key to success in this comforting dish is choosing the right wine. -
How To Substitute Canned Green Beans For Frozen
Canned green beans are perfect in a pinch. But, if you want to substitute them in place of frozen green beans, you'll have to make a few adjustments. -
The Unexpected Ingredient That Prevents Your Salad Dressing From Separating
Chef David Kirschner, CEO and founder of dineDK Private Dining, shared his tips for making restaurant-quality, silky-smooth dressings that won't split. -
Transform Sheet Pan Drippings Into A Delicious Sauce
A sheet pan dinner might seem like it couldn't get better or more convenient, but making a sauce out of the leftovers kicks up the flavor in no time. -
The Seasoning Mistake That's Ruining Your Ground Turkey
Ground turkey had an undeserved reputation for being flavorless and dry, as you just have to season it right to make it flavorful and exciting. -
The Common Pantry Staple To Fix Watery Beef Stew
If you want to thicken your beef stew without the taste of raw flour or cornstarch (or simply don't want to make a roux or slurry), use this instead.
