If you sometimes find store bought mayonnaise, well, a little underwhelming, then all you need to do is add this one flavorful ingredient to jazz it up.
When the weather is hot, it's so easy for fresh ingredients to spoil quickly under the heat of the sun. To keep pizza toppings fresh, grab a hotel pan and ice.
If you've mastered the art of arranging delicious cheese boards, it's time to elevate your game with the next trendy way to serve charcuterie: in cones.
When it comes to roasting a turkey, Ina Garten's go-to method is always to dry brine it. Here's why she prefers it over wet brining and how to get started.
Running out of peanut butter right in the middle of cooking something is the worst. When that happens, just use one of these peanut butter substitutions.
Sweetened condensed milk goes a long way in the kitchen. Here, we're highlighting how you can incorporate this toasty sweetness into lots of yummy treats.
Cooking fish in the microwave may seem like a big faux pas, but even pro chefs like David Chang advocate for this method. Here's how he does so with salmon.
Making homemade nachos can be a fun if not delicious cooking activity, but if you want to prevent a soggy mess, use this baking tool you may have on hand.
There is a debate ever ongoing between the virtues of dried versus canned beans, but Spanish Michelin-starred chef José Andrés prefers to buy his beans jarred.
If you're wondering if you should add oil to a pan before or after heating it, there are a few reasons why you should choose the latter for high-quality oil.
If you live in a humid environment, or your kitchen regularly gets steamy, you may notice your salt caking in the shaker. To prevent this, simply add raw rice.
If you want to really ensure that your pasta sauce has a creamy mouthfeel, the secret isn't cream or cheese -- all you need are egg yolks for a luxurious sauce.
There's nothing quite like a beautifully charred corn on the cob, but the shucking involved, oy! Make your life easier with a simple tool: your microwave.
When you don't have condensed milk on hand, this canned dairy-free product is a great substitute, and there are also routes to take when you're in a pinch.
Just when you think you've perfected your scalloped potatoes, your sauce breaks and the milk curdles. Why does this happen? Well, it comes down to fat and heat.
Two of the main fats for frying eggs are butter and olive oil, but which is better? It turns out, they each have different properties for very different eggs.
Leave it to Ina Garten to provide a shortcut hack for the most delicious dessert ever. Here's the single ingredient she uses to make an unbelievable sauce.
Cornstarch, potato starch, or a bit of sodium citrate helps to emulsify the cheese in your fondue, creating creamy dish that won't separate as it sits.
Making grilled cheese sandwiches can be a pain, especially if there's no stove available and if you want to avoid a mess. There is an easier way - your toaster.
Making nachos at home can be such a joy when they're ready, but first you'll need to be sure not to burn them while melting the cheese. Here are some tips.
Do you love scrambled eggs? Do you also love custard? Bring the two together with the ultimate comfort food: French scrambled eggs, aka œufs brouillés.
Broilers are useful for finishing off dishes, but the speed and heat intensity when using them can create some tricky situations if you're not paying attention.