Your Air Fryer Is Key To Cooking S'mores Without A Campfire
Your trusted air fryer is the secret to customizable, ooey-gooey s'mores, ready in just a fraction of the time, all from the comfort of your home.
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Egg Bakes And Frittatas Are Not The Same Thing
An egg bake and a frittata are both delicious baked egg dishes, but they have plenty of differences in how they're made and the ingredients they use. -
There Is A Right Way To Put Bagels In Your Toaster
Toasting a bagel may seem like a mindless task but when it comes to getting the best result, there is one right way to place the halves inside the toaster. -
Red Bean Paste Is The Underrated Ingredient Your French Toast Needs
Here's a unique twist on French toast: Add a popular Japanese ingredient - red bean paste - for a truly exceptional dish that's great for brunch or dessert. -
The Hot Water Trick That Will Finally Open Stubborn Food Jars
These tips for using hot water will help you open the most stubborn containers, from pasta sauce jars to dressing bottle caps to jams and jellies. -
Venison Is The Gamey Ingredient Your Meatloaf Has Been Missing
Dark, tender, and naturally lean, venison meat is packed with rich, earthy, and complex flavors, all of which work exceptionally well in meatloaf. -
Sugar Cone Christmas Trees Are Less Messy With A Cookie Base
There are plenty of Christmas cookie tricks, but this one might just be the cutest. To avoid mess, use a cookie base for your sugar cone Christmas trees. -
Is Ham Technically Red Or White Meat?
Ham is very different from some other pork products, but categorizing it as red or white meat (and exploring what those terms mean) is quite simple. -
Don't Waste Time Thawing Frozen Bacon Before You Cook It
When it comes to bacon, there's no reason to wait until it's thawed to use it. You can cook frozen bacon using whatever your preferred method is. -
The One Type Of Soup You Shouldn't Freeze
Soup is comforting, delicious, and a great meal when you're busy. Make life even easier by batching and freezing soup -- just make sure it's the right kind. -
Skip The Water And Boil Pasta Right In The Sauce
To seriously speed up your dinner, skip the step of pre-boiling pasta before you add it to sauce and follow our tips for one-pot pasta perfection. -
The Safest Kitchen Tool For Scooping Food Out Of Hot Oil
If the fear of being splashed with oil deters you from frying foods, use this tool that is easy to maneuver and keeps you at a safe distance from the pan. -
TikTok Has Discovered The Most Festive Way To Serve Shrimp Cocktail
Are you hosting a holiday party and looking for a festive way to serve up the hors d'oeuvres? Time to try this classic, a shrimp cocktail Christmas tree. -
How To Thicken Tomato Pasta Sauce Without Complicating The Flavor
Making pasta but found that your sauce is just a touch too watery? Never fear! This one ingredient can save the day and improve your tomato sauce. -
The Only Tip You Need To Stop Lemon Butter From Breaking
Lemon butter is susceptible to separating into blobs of fat floating in liquid, but paying mind to the ingredients and other factors can prevent this. -
How To Melt Marshmallows In The Microwave Without Burning Anything
Putting a marshmallow in the microwave and nuking it is a setup for disaster, so instead, follow our method for safely and easily melting them. -
How To Prep Melted Sugar For Mess-Free Gingerbread Houses
Making gingerbread houses this holiday season? Here's a big tip - used melted sugar to bind it all together. Follow these steps to prep it all. -
Ina Garten's Advice For Fixing Messy Caprese Salads
Caprese salads are fresh and delicious, delectable any time of year, really. But how do you keep them from being a swampy mess? Ina Garten has the answer. -
Rice Vinegar Is Key To Creamy Homemade Kewpie Mayo
Japanese Kewpie mayo has a worldwide cult following, and this is how to use rice vinegar to make your own home, or even dock up a store-bought jar. -
Rescue Oversalted Sauces With A Single Slice Of Raw Potato
Oversalting a sauce can be avoided by not being too hasty, but if you do end up with a super-salty condiment, a slice of potato can help you out. -
Why It's A Mistake To Cook Cold Bacon Every Time
Taking cold bacon from the fridge and immediately placing it in a hot skillet might be tempting, but you should let it come to room temperature first. -
Your Turkey Brine Is Craving Some Pickle Brine
Many of us go to pains to brine our turkeys for the autumn and winter holidays, but you can streamline the whole process with none other than pickle brine. -
Elevate Your Fresh Fruit With Tangy Lemon Curd Whipped Cream
If you love the pairing of fresh fruit and whipped cream, here's a unique take on the classic dish - adding in some tangy lemon curd for a pop of zing. -
The Old Fashioned Kitchen Gadget Ina Garten Always Has On Hand
Everyone has that one kitchen gadget that gets used the most whether from sentimental value or sheer convenience. Of course, Ina Garten has her own fav too. -
Giada De Laurentiis Uses Pumpkin For The Most Comforting Carbonara
When those autumn winds start blowing, what better way to warm your bones than with a comforting, fall-themed bowl of delicious pasta, Giada-style? -
Mistakes Everyone Makes With Hash Browns
Lots of people make mistakes when cooking hash browns. But you don't have to -- here's the dos and don'ts of making this scrumptious dish. Let's get frying! -
Save Time On An Egg Wash, Reach For The Mayo Instead
An egg wash lends any baked good a crispy golden finish that's oh-so pretty. But why bother with the mess of eggs when you can use mayo instead?
