Bacon Jam Takes Your Pan Sauces To A Whole Other Level
The mixture of textures in bacon jam, as well as its sweet yet intensely savory taste, makes it a great addition to sauces and gravies, giving them extra body.
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Soft Bread Might Be Ruining Your BLT
For a BLT that is truly at its best, there are certain types of soft breads to avoid using, and plenty of alternatives that work way better. -
Pecorino Romano Vs Parmesan: Can They Be Used Interchangeably?
Parmesan and Pecorino Romano are used similarly in pastas and more, but they have differences in flavor and their suitability for different dishes. -
Slather Your Salmon In Mayo And The Results Will Speak For Themselves
A thick coating of mayo helps to seal in the salmon's natural juices, keeping the meat moist and tender while its skin gets beautifully crispy. -
Why There's A White Foam In Your Pasta Water
The white foam in pasta water is actually starch, and it helps creates consistently smooth and glossy sauces that will evenly coat every piece of pasta. -
Turn Leftover Hard Boiled Eggs Into Elegant Tea Sandwiches
Hard boiled eggs are a super versatile ingredient for many dishes. If you have leftovers, try turning them into elegant tea sandwiches for a snack or party. -
Ingredients That Will Seriously Upgrade Homemade Meatloaf
Let's take that homemade meatloaf of yours and give it some pizzazz, shall we. These ingredients just might knock your socks off. Did we mention shrimp? -
How To Boil Hot Dogs In Broth, Water, And Beer
There are many ways to cook hot dogs but boiling them in water is a foolproof method for quick and juicy results. If you want to vary it, try beer or broth. -
French Toast Is Ridiculously Good With A Splash Of Irish Whiskey
Learn how to use Irish whiskey to turn French toast into a grown-up brunch treat with an irresistible flavor, plus more ideas for boozy upgrades. -
Is It Possible To Make Mayo Without Eggs?
Fortunately, there are some ingredients capable of replacing eggs in mayo. Chickpea water (also known as aquafaba) and soy milk are two worthy alternatives. -
What's Really In Your Store-Bought Pancake Mix
These are the definitions of additives and other confusing ingredients in popular pancake mixes, so you can decide which brand is right for you. -
Martha Stewart's Flavorful Secret For The Best Make-Ahead Salads
Mason jars are good for storing, preparing, and transporting food - which is probably why they're Martha Stewart's secret weapon for make-ahead salads. -
When Are Lemon And Lime Juice Actually Interchangeable?
While there are similarities between lemons and limes, they're not always interchangeable due to differences in their flavor profiles and juice volumes. -
How To Cook Canned Asparagus So It Isn't Soggy
Whether you prefer to cook it on the stove, in the oven, or in an air fryer, it's important to drain, rinse, and dry your canned asparagus spears first. -
Muffin Tins Are The Perfect Pan For Shortcut 'Hard-Boiled' Eggs
The muffin tin method produces hard-boiled eggs that are evenly cooked and easy to peel. It's also ideal for making a large batch of eggs at once. -
The Color Of Your Pan Matters For Brown Butter, According To Alton Brown
Alton Brown knows a thing about brown butter - he uses the ingredient in copious recipes. Here's why he says the color of your pan matters when making it. -
13 Hot Dog Toppings With Main Character Energy
You think hot dogs should only have ketchup or mustard? There are tons of delicious toppings for your next dog. From potato chips to bacon. For real! -
The Ice Bath Hack To Peel Potatoes In Record Time
For those of us who dread peeling potatoes, this ice water trick will help you slide the skins right off with no risk of cutting yourself or making a mess. -
The Microwave Hack That Makes Stale Tortilla Chips Crispy Again
It happens to the best of us - you reach for tortilla chips to dip in guac to only realize they're totally stale. Here's how to revive them with the microwave. -
Cherries Aren't The Only Fruit You Should Soak In Brandy
There are tons of possibilities for soaking your favorite fruits in a complementary brandy, creating a delicious addition to cocktails and desserts. -
How To Make Fluff Out Of Marshmallows With One Extra Ingredient
Making Marshmallow Fluff at home is as simple as combining marshmallows with a small amount of corn syrup - just enough to keep the mixture soft and gooey. -
Can You Eat Your Christmas Tree?
If you love the smell of your Christmas tree, you should learn how to use parts of it in your drinks, desserts, and more for the ultimate holiday spread. -
What Makes Country-Style Bread Unique?
Round and with a rustic, crusty exterior, country-style bread is as unique as it is delicious. Here's how it differs from other artisanal breads. -
The Anchovy Paste Giada De Laurentiis Can't Go Without
Discover the culinary magic of Amore anchovy paste, Giada De Laurentiis' pantry MVP. Unleash rich umami effortlessly, and master savory sophistication. -
The Chopstick Hack That Makes Hasselback Potatoes Ridiculously Easy
Slicing Hasselback potatoes without accidentally cutting them in two can difficult, so use this chopstick trick to prevent your knife from going too far. -
Southern Pear Salad Boldly Combines Fruit And Mayo
When you think salad, you likely think a plate of fresh vegetables topped with some sort of dressing -- unless you're from the South or Midwest, that is. -
Start Boiling Shrimp In Beer And Thank Us Later
If you're really looking to take your next shrimp boil up to new heights, you've got to try swapping out water for beer. Trust us and say thank you later.
