14 Ways To Cook A Baked Potato, Ranked By At-Home Cooks
The super fans of baked potatoes have spoken. That's why we're ranking a bunch of ways to make your baked potato. Smoked baked potatoes, anyone?
Read MoreThe super fans of baked potatoes have spoken. That's why we're ranking a bunch of ways to make your baked potato. Smoked baked potatoes, anyone?
Read MoreNothing about instant ramen has to taste as simple as it is to make, especially with the perfect add-ins like a good dose of Japanese Kewpie mayo.
Read MoreMaking quesadillas at home can turn into one big mess, but there's an easier way to do it - just use your toaster. Here's how to do it, avoiding any spills.
Read MorePlastic or wooden cutting boards reign supreme in popularity, but pro chefs prefer a different material that keeps your expensive knives sharp and undamaged.
Read MoreIf you thought that the microwave was only good for reheating, think again. Steaming broccoli is made quick and easy with the use of your microwave.
Read MoreThe key to making the softest corn tortillas comes from an unexpected source. Before creating your tortilla dough, prepare tomatillo water first.
Read MoreIf you don't have an apple corer on hand for your next recipe, fret not. A wine opener - more specifically, a winged corkscrew - can be used in its place.
Read MoreCraving a heaping dish of lo mein but don't have the egg noodles on hand? No problem! Just keep in mind these substitutes that will work in a pinch.
Read MoreCornstarch is a workhorse of a thickener and also creates the crispiest coatings, but if you run out, there's a great substitute sitting in your pantry.
Read MoreBroken or split mayonnaise couldn't be more frustrating when attempting a from-scratch recipe, but reach for some white wine and you can fix the issue ASAP.
Read MoreThere's nothing like hot off the stove mashed potatoes, and that creamy magic is tough to recreate the next day. However, your microwave may be the key.
Read MoreWhile using a food processor is the quickest way to make homemade breadcrumbs, you can also use an old-fashioned cheese grater to get the job done.
Read MoreThere are plenty of alternatives to bacon out there, but all-star chef Bobby Flay has possibly the most indulgent swap for a dreamy breakfast spread.
Read MoreThere's nothing worse than soggy fried chicken, so follow our tips for using the right tools and prep methods to reheat it to its former crispy glory.
Read MoreCut a raw garlic clove in half and rub it along the surface of your dinner plate - the aroma will seep into the food, but won’t overpower your meal.
Read MoreThere are about a million things you can do with leftover buffalo chicken dip, from making delish snacks to hearty meals perfect for family dinner.
Read MoreTo give her pomodoro sauce an irreplaceable depth of flavor, Giada de Laurentiis uses a tasty 'scrap' ingredient that is sadly overlooked in the kitchen.
Read MoreSave your old bread and heels in the freezer so that you can whip up this delicious, rustic pasta from northern Italy that's cooked in chicken broth.
Read MoreBefore you reach for a potato masher or blender to make mashed potatoes, learn which tools can do a more effective job and which ones will create a gummy mess.
Read MoreIf you've never made homemade pizza dough, you really should consider giving it a whirl! To help you, we're highlighting several common mistakes to avoid.
Read MoreBuying shell-on shrimp is always a better value but it can be intimidating to think about all the work that goes into peeling them - unless you use a fork.
Read MoreCooking up a creamy risotto or a rich beef Wellington sounds great in theory -- until you discover just how much time, skill, and money they require.
Read MoreTomatillos and tomatoes may seem closely related, but before you use them interchangeably, know that they actually have more differences than similarities.
Read MoreHave overly dry meatloaf? It's common but it can also be remedied by avoiding this last-minute mistake. Here's what not to do the next time you make the dish.
Read MoreMartha Stewart recommends purchasing live clams whose shells are tightly shut, as when steamed, they will gradually open, revealing their delicious meat.
Read MoreCottage cheese doesn't always have the best reputation, and you might be seriously underestimating its potential to elevate some of your favorite dishes.
Read MoreThere are a million ways to make a burger, but if you want a solid standard, your patties should be around a quarter pound in weight before they hit the grill.
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