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.
Do you have a surplus of sauce? Were you over exuberant with your spaghetti making, and now you're drowning in marinara? Don't let it mold! Use the freezer.
Bobby Flay, known for his savoir faire when it comes to barbecue, has a very specific sauce that uses to help amp up flavor when he lights up the grill.
Sometimes, for whatever reason, you want to skip the dairy in your food. You can ditch the cream and still thicken your pan sauce (or soup!) with just an egg.
While it's not always great to use the microwave for regular baked potatoes, that's not the case with sweet potatoes. Here's how to do it and how long it takes.
You've likely seen chefs rave about Calabrian chilies, but Bobby Flay keeps a sweet and smoky Spanish pepper on hand: piquillo peppers, perfect in any dish.
Rachael Ray has a great time-saving trick for seasoning burgers if you might be unsure if your spice blend is the right fit - here's how to follow her lead.
Velveting is a cooking technique that tenderizes and imparts a silky texture to meat by marinating it in a mixture of alkaline ingredients before cooking.
Food Republic spoke to a pro chef to learn how to safely bring mussels home and store them, plus tips for washing and cooking them in a delicious broth.
Everyone has their secrets when it comes to making that perfect baked potato, but kitchen guru Ina Garten has the best tip for flavorful crunchy potato skin.
Do you know why dry-aged steak is more expensive? Because it tastes so much better. Thankfully, you can dry-age your meat yourself at home for a cheaper meal.
There is a reason that saffron is the most expensive spice in the entire world: The labor it takes to harvest is incredible. These are some cheaper swaps.
Many, many dishes call for raisins in their recipes, but you can kick things up a notch by soaking your dried grapes in a complementary liquid before cooking.
There's a trick pro chefs use that you can adopt at home - check steak temperatures with a cake tester. The heat on the metal will let you know doneness.
Carla Hall, known for her delicious and hearty soul food, has the best tip to keep your homemade caramel from crystallizing or burning -- with only one tool.
Draining pasta water means losing out on the chance to save some liquid gold, that can enhance sauces. Instead, use Giada De Laurentiis' tip to save it.
A hint of smoke can make any homemade or store-bought spaghetti sauce more delicious, and achieving this effect starts with a simple, staple ingredient.
Not all potatoes are created equal when it comes to scalloped potatoes -- so which variety makes the absolute best and why? Turns out, it's starchy potatoes.
If you hate the long process of washing, plucking, and chopping fresh herbs, you can pull out your box grater to pluck the leaves off the stems in a flash.