Why You Should Season Poached Egg Water Like You Would For Pasta
For the best poached eggs, the water you boil them in matters. Try treating it like you would a pot of watar for pasta and season accordingly.
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How To Seriously Elevate Your Homemade Chicken Wings
Making your own chicken wings at home can be a worthwhile and delicious endeavor, but you could be doing even more to make your wings unforgettable. -
The Best Substitute For Soy Sauce In A Pinch
In the middle of cooking but realize you're all out of soy? Don't panic -- your pantry probably has the best swap you need for the job already there. -
13 Delicious Ways To Use Up Leftover Mashed Potatoes
Leftover mashed potatoes can inspire a surprising amount of creative and delicious recipes, from Polish pierogis and Sheperd's pies to dumplings and pancakes! -
For The Best Oatmeal Texture, Skip The Boiling Liquid
You might boil your oatmeal over high heat to get breakfast on the table faster, but there are a few good reasons why taking it slow is a much better idea. -
The Best Type Of Wood To Use For Smoking Brisket
Whether it's your first time smoking a brisket or you just want to try something new, you should absolutely be using this one type of wood to smoke your meat. -
The Game-Changing Tool You Need To Replace Rolling Pizza Cutters
Rolling pizza cutters serve a purpose, but let's be honest -- they don't serve that purpose well, leaving pizza a sloppy mess. Avoid the stress with this tool. -
Gordon Ramsay's Three-Finger Rule For Chopping Herbs Is Genius
Gordon Ramsay's three-finger rule for cutting herbs not only helps you preserve the flavor of your herbs, but also protects your fingers from getting cut. -
Martha Stewart's Secret Ingredient For Hearty Meatballs
Meatballs are a great meal to batch cook and freeze. Whether a weeknight meal or party pleaser, there's a way to make them better, says Martha Stewart. -
Bobby Flay's Pro Tip For Making Fresh Pasta In No Time
Bobby Flay has mastered the art of many cuisines, and his savvy skills with pasta are no exception. His hack for making pasta dough in a jiff is a real winner. -
How To Make Ice Cream Using Only A Stand Mixer
While, yes, you can use an ice cream maker to make ice cream, you don't actually need one. If you have a stand mixer, you can make creamy ice cream at home. -
The Toothpick Trick For Foolproof Air Fryer Grilled Cheese
The air fryer can be the best appliance to give you the melty, gooey grilled cheese of your dreams. But there's a trick you may want to use with toothpicks. -
For Extra Crispy Fried Chicken At Home, Grab The Vodka
To ensure your fried chicken (or your fried cauliflower!) has the crispiest, crunchiest crust, you need to swap your wet ingredients for vodka -- yes, vodka. -
Guy Fieri's Potato 'Snow' Makes The Smoothest Mash
Guy Fieri, resident king of Flavor Town, knows how to make the smoothest, most delicious mashed potatoes with the help of one device, a ricer. -
Game-Changing Ingredients That Will Upgrade Your Guacamole
You want your guacamole to stand out on game day. Sure, you can go for the standard stuff. But from bacon to pomegranate, these ingredients are game changers. -
The Genius Hack To Build Your Own Refrigerator Salad Bar
There are a million ways to build a salad, but all that prep can put us off from actually making one. Be two steps ahead with your very own salad bar at home. -
Julia Child's Soaking Technique For 'Unforgettable' Beans
There's no need to fret about cooking beans when you have helpful tips from the master of cooking, Julia Child. Try her soaking technique for the best results. -
The Best Type Of Potatoes For Crunchy, Golden Hash Browns
If you want to make sure your homemade hash browns are golden, crispy, and perfect, you need to use russet potatoes and only russet potatoes. -
Ina Garten's Herb Alternative For Cilantro Haters
Does cilantro taste like soap or dirt to you? Never fear -- culinary queen Ina Garten has the best swap to replicate that bright flavor, hold the soap. -
How To Turn Leftover Guacamole Into A Creamy Salad Dressing
Using guacamole as the base for a salad dressing adds a creamy richness, and complements the flavors of all sorts of different salad ingredients. -
The Underrated Ingredient You Can't Skip For Crispy Chicken Wings
If you're in the mood for the crispiest of crispy chicken wings, forgo the flour -- all you need is a bit of aluminum-free baking powder in your rub. -
16 Unique Ingredients That Will Make Your Coleslaw So Much Better
You don't have to settle for the everyday coleslaw. There's so many ingredients you can add to take your slaw game to a whole new level. -
The One Ingredient You Should Add To Every Smoothie
It may sound counterintuitive, but go with us for a second -- if you want the fruity flavors of your smoothie to shine, you need to add salt. Why? Science! -
The Common Store-Bought Shortcut Ina Garten Can't Get Down With
Ina Garten may always say "store-bought is fine" but it turns out that there's one grocery store shortcut she would never touch, and it's likely in your kitchen -
The Best Type Of Tuna To Use For Salad, According To An Expert
Michael Feinberg, the Executive Chef of Around the Clock Diner, recommends using white albacore tuna packed in water the next time you make tuna salad. -
Why Your Homemade Ice Cream Isn't Freezing
If your homemade ice cream doesn't freeze right and turns out soft or soupy, these ingredient- and equipment-related hiccups might be to blame. -
Shredded Lettuce On Pizza Is Always A Red Flag
If you decide to order a pizza topped with lettuce greens, don't be surprised if the lettuce starts to go limp by the time you dive into your second slice.
