Cooking chili at home isn't hard, but we've all made a mistake or two along the way that has led to lower-quality results. Here's how to make perfect chili.
Peeling peaches can be difficult and time-consuming, unless you try this easy two-step method that uses boiling water to make the skins slip right off.
When looking for a way to keep your banana bread nice and fresh, you can't just leave it sitting out on your counter. Here's how to keep it perfectly moist.
Blanching your cauliflower in salted water gives its interior a chance to season itself before the roasting process, infusing the entire head with flavor.
Canned chipotles often come soaking in delicious adobo sauce, and it's the perfect addition to so many foods from mac and cheese to your perfectly seared steak.
Leftover mashed potatoes can inspire a surprising amount of creative and delicious recipes, from Polish pierogis and Sheperd's pies to dumplings and pancakes!
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.
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.
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 cutting herbs not only helps you preserve the flavor of your herbs, but also protects your fingers from getting cut.
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 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.
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 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.
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.
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.
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.
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.
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.