A Water Bottle Is All You Need To Pit Cherries In A Flash
Pitting your cherries doesn't need to be a mess with this simple hack. By using a chopstick and a water bottle, you can easily pit cherries for your dessert.
Read MorePitting your cherries doesn't need to be a mess with this simple hack. By using a chopstick and a water bottle, you can easily pit cherries for your dessert.
Read MoreYou can easily make Pop-Tarts at home with ingredients you can get at the store. By using pre-made crust, you can experiment with filling and frosting flavors.
Read MoreIf you're ready for new flavor in the kitchen, try incorporating cured meats into your dishes - or just enjoy them on a sandwich or charcuterie board.
Read MoreFor grilled, boiled, or even stir-fried corn that's even more delicious and savory than a basic version, swap out plain salt for umami-heavy fish sauce.
Read MoreCanned soup is often delicious on its own -- but sometimes it could use a little oomph for flavor and heartiness. Here's how you can make it taste homemade.
Read MoreVanilla beans are powerful tools during cooking, bringing tons of flavor and plenty of aroma. Best of all? You can use each bean more than once.
Read MoreThe easiest way to reheat corn also happens to be the best, but you can also use the oven, air fryer, and plenty of toppings to revive day-old cobs.
Read MoreIn search of the perfect binder? This creamy ingredient will help lock in your brisket meat's moisture, and create an almost silky texture underneath the bark.
Read MoreYour air fryer can do miraculous things, including cook rice in a hands-free, set it and forget it way, leaving you time to focus on the rest of your meal.
Read MoreHands down, air fryers are amazing. Whether you're a veteran at cooking potatoes in an air fryer, or you're new at it, here are some mistakes to avoid.
Read MoreLoaded potato skins are all well and good, but for something fresh, light, and easy to make on a hot summer night, why not swap potato for avocado?
Read MorePlain Saltines make for delicious companions to soups and chili, but Ree Drummond's kicked-up version is so much tastier as a snack, dipper, croutons, and more.
Read MoreShredding chicken by hand (or fork) can take a whole team of people in the kitchen, but using this one tool cuts the work down to less than a minute.
Read MoreIf you want the crispiest fried chicken ever, try swapping out traditional wheat flour for potato starch - it's a trick that's been used for Asian fried foods.
Read MoreGuavas can take a surprisingly long time to ripen, but with a clever trick that speeds up the maturation process, you can enjoy them in delicious recipes ASAP.
Read MoreWe've all tried reheating a burrito in the microwave before, which is how we know it's a horrible mistake. But what are we supposed to do instead?
Read MoreYou don't have to wait for a fancy dinner out to enjoy crème brûlée - you can make it right at home with just three ingredients you likely have on hand.
Read MorePeeling boiled eggs can be maddening, and the easiest solution is to steam them instead, helping the shell and membrane come off while cooking the eggs evenly.
Read MoreMise en place might sound like a fancy French culinary practice, but Ree Drummond recommends that beginner cooks get in the habit of following it right away.
Read MoreWhen battering and frying fish seems like too much work on Taco Tuesday, combine frozen fish sticks with our seasoning and topping ideas for dinner in a snap.
Read MoreHere's the lowdown on how to prepare a tasty breaded fish sandwich -- and the pitfalls to avoid. This culinary chef from Whole Foods will have you salivating.
Read MoreRachael Ray is no fan of mayo in her potato salad; instead, she swaps in three powerhouse ingredients to give her dish some extra kick and heat.
Read MoreThere are many reasons why you need to remove the tough skin on the back of a rack of ribs, and this hack makes it so easy, you'll never be tempted to skip it.
Read MoreWant to prevent your vibrant green pesto from turning brown but don't want to use an acid and change the taste of your sauce? Blanch your greens instead.
Read MoreCorn on the cob is an easy dish to make but needs some extra TLC to ensure it's perfectly cooked; one mistake you could be making involves the water.
Read MoreOkay, so you love egg drop soup at restaurants and you're wondering why it tastes better there than at home. We understand. And we've got the answers.
Read MoreWe've asked chefs to weigh-in on how to perfectly cook sausage. Because, you know, sometimes perfecting your sausage game can be a little tricky.
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