Spike Your Frozen Peas With White Wine For Flavorful Steaming
It's easy to jazz up frozen peas if you have some white wine on hand. Most dry white wines work well; their acidity and brightness will complement the flavors.
-
-
The Ice Cream Hack To Turn A Pint Into Individual Bars
What's the best way to share a pint of ice cream -- scoop out individual servings and make a ton of dishes? No! Turn the whole thing into ice cream bars. -
Julia Child's Raw Egg Trick For Creamier Scrambles
Julia Child has a tip for nearly every recipe, and scrambled eggs are no exception. Her technique involves using raw eggs to get a perfectly tender result. -
For Melt-In-Your-Mouth Bacon, Reach For Your Sous Vide
There are so many great ways to cook bacon but one of the best may be to do the low-and-slow technique using yoru sous vide. Here's why it's so popular. -
For The Best Hassle-Free French Toast, Skip The Stove
There's no reason to use the entire oven or heat up the stove to create mouthwatering French toast. This one tool makes it easy any time of day. -
How To Use Bruised Fruit In A Salad Without Anyone Noticing
Have some bruised fruit in your fridge but don't want to just throw it away? Not to worry -- a fruit salad can hide fruit that's too ripe or bruised. -
There's A Way To Cut Frozen Pizza With No Extra Dishes Required
The best time to cut your pizza is while it's still frozen, not after it's cooked. This way, you can portion your pie and take only what you need. -
Can You Eat Raw Tofu Right Out Of The Package?
There are plenty of delicious ways to eat tofu, from fried bites in stir fry to marinated and mixed into soup. But can you eat it raw? Yes, you can! -
Paprika Is The Star Of Alton Brown's 'Perfect' Chicken Dish
When Alton Brown has a tip, we listen. And we love this one for using bold paprika for the 'perfect' chicken dish that will tempt tastebuds and look pretty too. -
The Easiest Flavor Boosts For TikTok's Green Goddess Salad
If you want to make the viral TikTok green goddess salad your very own, there are a ton of easy swaps and flavor boosts that you can add in. -
Huge Mistakes You're Probably Making With Canned Beans
Canned beans can be a versatile option for on-the-go meals. And they're loaded with all kinds of good stuff. But you might be making big mistakes -- here's why. -
Ina Garten's Easy Trick For Ultra-Thin Meat Slices
Slicing meat can be tricky, especially when you need the slices to be extra thin. Ina Garten's simple hack makes cutting meat into thin slices a breeze. -
Ina Garten's Favorite Type Of French Wine Is Light And Drinkable
Ina Garten, queen of both the kitchen and the East Hamptons, knows her way around pairings, and her suggestion for wine just makes so much sense. -
Delicious Ingredients That Will Change The Way You Make Pancakes
There's nothing like a warm stack of pancakes. From Greek yogurt to pumpkin, we've got lots of wonderful ingredients that will up your pancake game. -
Peter Luger Steak House VP On 136 Years, Top Steak Tips, And A New Vegas Outpost - Exclusive Interview
Peter Luger is an iconic name among New York steakhouses. Jody Storch, the restaurant's VP, spoke to Food Republic about maintaining quality for generations. -
The Best Mayo To Use For Tuna, Egg, And Chicken Salad
To get the most flavor out of your creamy egg, tuna, or chicken salad, you want to reach for the best mayo - which is one that includes MSG, like Kewpie. -
The Ham Labels You Need To Avoid At The Grocery Store
Whether you're planning a nice holiday meal or simply a big weekend brunch, it pays to always avoid ham that has too much water when shopping at the store. -
The Secret To Martha Stewart's Childhood Favorite Mashed Potatoes
Martha Stewart's go-to mashed potato recipe, passed down by her mother, contains a secret ingredient that has made it her favorite since she was a child. -
The Best Bacon Grease Substitute When You're In A Pinch
If bacon grease is unavailable, it can be substituted with lard in a pinch. Both fats can be used interchangeably, though with a notable difference in taste. -
Why Using The Shiny Side Of Tin Foil Doesn't Actually Matter
While the two sides of tin foil - shiny and dull - might make it seem like they hold different purposes, they are actually one and the same for cooking uses. -
It's Actually Not That Difficult To Make Avocado Roses
Adding a certain flair to your dishes and making your meals so photographable just got a whole lot easier. Slap an avocado rose on your plate with this trick. -
Can You Cook Frozen Chicken Without Thawing?
Are you craving chicken for dinner but forgot to take it out of the freezer ahead of time? Can you still cook it without thawing? Let's find out. -
Canned Ingredients That Will Take Your Ramen To Another Level
Ah, the comfort of enjoying a hot bowl of yummy ramen. Did you know you could add canned ingredients to punch up the flavor and texture of ramen? Let's noodle. -
Bacon Jam Takes Your Pan Sauces To A Whole Other Level
The mixture of textures in bacon jam, as well as its sweet yet intensely savory taste, makes it a great addition to sauces and gravies, giving them extra body. -
Soft Bread Might Be Ruining Your BLT
For a BLT that is truly at its best, there are certain types of soft breads to avoid using, and plenty of alternatives that work way better. -
Pecorino Romano Vs Parmesan: Can They Be Used Interchangeably?
Parmesan and Pecorino Romano are used similarly in pastas and more, but they have differences in flavor and their suitability for different dishes. -
Slather Your Salmon In Mayo And The Results Will Speak For Themselves
A thick coating of mayo helps to seal in the salmon's natural juices, keeping the meat moist and tender while its skin gets beautifully crispy.
