The Side Of Steak You Cook First Actually Matters
Cooking a steak at home can be an incredibly rewarding experience but how you cook it matters, including what side of the meat you start with.
Read MoreCooking a steak at home can be an incredibly rewarding experience but how you cook it matters, including what side of the meat you start with.
Read MoreIn Britain, pie is more than a meal: It's an illustrious tradition, full of history and flavor. Our experts discuss what, exactly, makes the perfect pie.
Read MoreNo one wants a mouthful of rubbery bacon. To make sure each piece is a crispy delight, you need to cook your meat in a few tablespoons of water.
Read MoreIf you love feta cheese, there's good reason why you should only ever use it in block form according to popular Mediterranean chef José Andrés.
Read MoreTo prevent caramel and other sugar-based candies from turning gritty, use a squeeze of lemon and some other tips to cut down on sugar crystal formation.
Read MoreIt may be difficult to believe, but the most challenging dish Flay ever made on "Beat Bobby Flay" was actually lasagna, and not for obvious reasons.
Read MoreTexture matters in a dish like chicken fried steak. But there are simple ways to make it even more crispy, and Carla Hall has a great trick.
Read MoreAre you a floppy bacon lover? Do you enjoy how it just melts in your mouth? Unfortunately, you're putting yourself at risk for some serious food poisoning.
Read MoreAll you need to do to create delicious restaurant-worthy ranch dressing at home is to swap in some tangy lime mayonnaise for the regular kind.
Read MoreBobby Flay is an undeniable master of the grill, so when he says to use the lid of your grill with larger cuts of meat and sturdier vegetables, we listen.
Read MoreOne classic way to reuse stock bones is called remouillage, a French culinary practice that involves making a second, weaker stock with used bones.
Read MoreMayonnaise seems neither totally liquid nor solid, and while one type of popular measuring cup is better for this ingredient, other tools be more accurate.
Read MoreAn immersion blender is a convenient, powerful tool that looks like it could mash potatoes in no time, but its high blending power can result in a disaster.
Read MoreWhat's worse than soggy, limp asparagus? Not a whole lot. Avoid the disappointment by dry charring the asparagus for crispy, delicious results.
Read MoreEgg whites from a carton may seem mystifying, due to their different appearance and texture than to fresh egg whites, but these products really are simple.
Read MoreWhether you're reaching for ramen or ramyeon, your bowl won't be complete until you try it with a slice of American, yes, American cheese melted right in.
Read MoreSpaghetti is a classic dish, but making it the same way every week can get boring. Next time, try a pumpkin-based sauce, mix in some ricotta cheese, and more!
Read MoreIf you love movie theater popcorn and want that taste at home, skip the store-bought options and heat up kernels and oil in the microwave (no bag needed).
Read MoreFor the silkiest cacio e pepe with no unpleasant, gritty lumps of grated cheese in the sauce, follow Giada De Laurentiis' simple cooking technique.
Read MoreToasters are powered by infrared radiation, which is less selective than microwave radiation, and doesn't specifically target certain components in your food.
Read MoreYou can make cornbread buns by using a boxed cornbread mix; make the batter as directed, but pour it into a bun-shaped mold that you form out of aluminum foil.
Read MoreThis super easy rolling method can help you make all your favorite sushi rolls without a bamboo mat, and some other techniques deliver great results, too.
Read MoreWhile you can make a solid béchamel sauce on the stove, it's so much easier (and less likely to burn) when you use the indirect heat of a griddle.
Read MoreBefore you reach for the microwave, turn to your oven for bubbly and crispy reheated lasagna that won't leave you with cold spots or burnt noodles.
Read MoreWe know, we know -- your Bubbe always braised the brisket, but you're missing out if you don't try the 3-2-1 smoking method for your Pesach Seder.
Read MoreWant to make your bagel easier to bite, or do you simply want to stuff more filling into your bagel? Then you need to try Ina Garten's trick for slicing bagels.
Read MoreMaking broth is not a hugely difficult thing to do -- but there are some mistakes you'll want to avoid. Adding too much salt is just one of them.
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