The Cold Water Hack That Cooks Pasta Faster Than You Can Eat It
If you want to cook pasta quickly, skip the boiling water. That's right - cooking noodles in cold water can speed up the process and lead to a silkier sauce.
Read MoreIf you want to cook pasta quickly, skip the boiling water. That's right - cooking noodles in cold water can speed up the process and lead to a silkier sauce.
Read MoreBraised short ribs are a delectable way to enjoy low-and-slow cooked meat but there's one best type of rib to buy for this dish that makes it perfect.
Read MorePork shoulder and pork butt might sound like they are wholly different cuts of meat but they have big differences. Here's how the flavor is translated in each.
Read MoreRice is one of those ubiquitous sides that goes with everything, and it's so easy to batch prep. But how do you store it without it drying out?
Read MoreIf you want to try that viral hack for cutting open a pineapple without using a knife, there's more than meets the eye. Here's what to know before starting.
Read MoreSo you've bought some cinnamon rolls and you want to know how to really kick 'em up a notch! Great news -- because we've got lots of ways to do just that.
Read MoreIngredients like molasses and apple cider vinegar in barbecue sauce complement meatloaf in a similar way that ketchup does, hitting sour and sweet flavor notes.
Read MoreFrom tasty and vibrant saffron to miso paste, we've got the ingredients you should be using in your lasagna. Go for the wow factor, and kick it up a notch.
Read MoreGarlic that has turned an unappetizing blue-green color results from a natural chemical reaction, which can be slowed or prevented using a few simple tips.
Read MoreBay leaves are an incredibly versatile herb that can be used in a number of dishes (and can be a natural air freshener too). But what do they taste like?
Read MoreFor rice bowls that aren't bland, follow our tips for choosing flavorful toppings and seasoning them strongly so they can stand up to the grain base.
Read MoreWant extra crispy bacon that's easier than saying one, two, three? Follow Ina Garten's method and put your pork into the oven for deliciously crunchy results.
Read MoreFor mayonnaise haters, this condiment adds the right amount of tang and creaminess to a BLT, without that characteristic mayo texture that some of us loathe.
Read MoreThis easy chocolate dessert is meant to melt in the spring sunshine, so you won't have to worry about collapsing cakes or puddles of ice cream at your picnic.
Read MoreEven if you whisk your eggs thoroughly in hopes of making the fluffiest scrambled eggs, you might be making a serious mistake with the timing.
Read MoreStir-fries are quick to cook and delicious to eat, but there's a traditional (and controversial) step that you shouldn't overlook to tenderize your meat.
Read MoreFor those aspiring to elevate their omelet-making skills, Bobby Flay offers a dish towel tip for creating a French-style omelet that's rolled instead of folded.
Read MoreA molcajete, or Mexican mortar and pestle, makes the most flavorful guacamole, but you have to add the ingredients in a certain order to avoid a watery result.
Read MoreThrowing out a whole pot full of oil can be messy and wasteful, but learning how to clean and reuse it comes with a learning curve, as well.
Read MoreThere are plenty of was to make delicious jalapeño poppers, but for those looking for something a little less spicy, turn to pepperoncini peppers instead.
Read MoreTaking blue cheese out of a recipe can make it taste flat, so try these replacement cheeses to restore the right texture and flavor into your mold-free dishes.
Read MoreSliced tomatoes can be incredibly delicate, so learn how to to properly store them and use them up, even if they become squishy and overripe.
Read MoreIf you plan to serve a spiral or honey-glazed ham for Easter, there are some general guidelines to keep in mind when shopping including pounds per person.
Read MoreUsing a wok can be intimidating, so grab a squeeze bottle to oil the pan for greater control over the whole cooking process and less risk of burning your food.
Read MoreIf you're looking to take your cheesecake up a notch, you should try pairing your favorite bakes with these liquors for a dreamy flavor burst.
Read MoreFor sweet potatoes that are creamy on the inside, and crispy on the edges, hand tear them into rough, craggy pieces after roasting - and then roast them again.
Read MoreWe've all seen the viral ways people combine pesto and eggs, but Michael Symon is here to set us straight: Pesto does not belong in a hot pan.
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