The Chef Tip To Prevent Your Cut Avocados From Browning
A pro chef tells Food Republic how to stop mashed or cut avocados from turning brown and mushy, so you can prep avocado toast and other dishes in advance.
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Tuna Salad On A Baked Potato Is The Delicious Topping The US Misses Out On
British foods are no stranger to the States, and the latest viral trend of adding tuna to a baked potato has proven just as delicious as it is surprising. -
13 Mistakes Everyone Makes When Cooking Italian Pasta Dishes, According To Chef Tim Hollingsworth
Pasta can be a tricky thing to master. Here, chef Tim Hollingsworth, owner of Otium restaurant, gives us insight on the pasta mistakes to avoid. -
Why Boiling Ribs Before Grilling Them Is A Game-Changer
No one wants dry ribs at the barbecue. To avoid misfortune and overly chewy meat, don't toss your ribs straight onto the grill. You should boil them first. -
The Best Way To Cook Bacon On The Grill Without Starting A Grease Fire
To get the most out of your barbecue, don't cook your bacon directly over an open flame. This leads to flare ups or losing bacon between the grills. -
Mason Jar Hacks To Take Your Dishes To The Next Level
If you look at mason jars and only see your next canning project, it's time to widen your horizons with new ways to use these handy tools in the kitchen. -
The Bougie Ingredient Ina Garten Tops Her Toast With
Ina Garten, the Barefoot Contessa and queen of our hearts, knows about the finer things in life, and her easy breakfast toast topper is no exception. -
The Viral Pickles And Dr Pepper Drink Proves The Trend Knows No Bounds
Pickles and Dr Pepper? Apparently, if you stop by your local Sonic Drive-In, you can order your soda with sliced dill pickles. But how did this trend start? -
Ditch The Cast Iron Skillet For A Wok When Cooking By The Campfire
To amp up your cooking experience when camping, skip the heavy cast iron wok and bring a steel wok instead. It's light and great for open-fire cooking. -
How Long Do You Boil Brats Before Grilling Them?
Summer, beer, and bratwurst go hand in hand, but just how long should you boil the sausage before you toss it onto the grill to ensure it's juicy and cooked? -
Bacon Jam Is The Sweet And Savory Ingredient Your Deviled Eggs Need
Once you try pairing bacon jam with deviled eggs, you'll never want to have them another way again. This is the ingredient combo you never knew you needed. -
15 Mistakes Everyone Makes When Cooking Bacon
We've all burnt a strip of bacon or two, but when it comes to perfecting the art of this crispy cured meat, these mistakes are actually easy to avoid. -
The Nostalgic Cheese Bobby Flay Likes To Add To His Memorial Day Burgers
Bobby Flay is known for his mastery over the grill, so when he has a suggestion for a spicy but creamy Memorial Day cheeseburger, we take note. -
Mistakes Everyone Makes When Cooking With Oil
Most of us have various cooking oils at our culinary disposal. But when it comes to actually cooking with oil, it's all too easy to make a few mistakes. -
Anthony Bourdain's Tip For Making Better Steak Tartare At Home
Anthony Bourdain emphasized one technique for mincing steak tartare to ensure the best texture, and we have our own tips for cutting the raw steak neatly, too. -
The 3-Ingredient Bagels That Make Breakfast A Stress-Free Affair
Craving bagels in the morning? They don't have to take hours to make. Use this 3-ingredient recipe for a delicious result and stress-free breakfast. -
Chili Oil Is The Spicy Ingredient That Gives Your Rotisserie Chicken A Kick
To spruce up your rotisserie chicken with some chili oil, simply drizzle some of the condiment onto the bird and enjoy - yes, it's that simple! -
Boxed Mac And Cheese Powder Belongs On Popcorn
Boxed mac and cheese powder is too good to be used on boxed macaroni alone. It was practically made to dust over popcorn instead of or in addition to butter. -
Jet Tila's Method For A Scrambled Egg Sandwich Makes Breakfast A Breeze
Chef Jet Tila has a straightforward method for preparing a scrambled egg breakfast sandwich at home - and the best part is, you can customize it to your liking. -
Martha Stewart's Favorite Tip For Storing Lemon Zest
Martha Stewart knows a thing or two about storage, and she embraces the idea of keeping your lemon zest fresher for longer by keeping it in her freezer. -
The Biggest Mistake That's Sabotaging Your Homemade Pizza
Reaching for this popular baking tool to roll out pizza dough can actually ruin the texture in an instant, so here's the traditional method to use instead. -
Out Of Rice Noodles? Use One Starchy Alternative
When you're out of rice noodles and seriously craving chow fun or pad thai, reach for a similar ingredient that can be transformed into a tasty alternative. -
Use A Mason Jar To Peel Your Hard-Boiled Eggs In No Time
You can peel hardboiled eggs quickly by following this simple method involving a Mason jar and some water. No more picking away tiny bits of shell! -
Mistakes Everyone Makes When Cooking With Tomatoes
Just about everyone cooks with tomatoes, and just about everyone makes at least some of these common errors. Here's what you need to know for next time. -
How Camp Stew Became A Traditional Side Dish At Alabama Barbecues
If you haven't heard of Alabama camp stew, you need to get yourself to a barbecue. Using leftover barbecued hog or pork, it's a delicious, easy side to whip up. -
10 Uses For Leftover Butter Wrappers Around The Kitchen
Getting a stick of butter and immediately throwing out the wrapper it comes in when you stick it in your butter container is a waste. Here's how you can use it. -
Ina Garten's Secret To Creamed Spinach Is In The Freezer Aisle
Ina Garten, the famed Barefoot Contessa, knows something about simplifying elegant dishes, and her creamed spinach is no exception -- just stop by the freezer.
