It may sound counterintuitive, but go with us for a second -- if you want the fruity flavors of your smoothie to shine, you need to add salt. Why? Science!
Ina Garten may always say "store-bought is fine" but it turns out that there's one grocery store shortcut she would never touch, and it's likely in your kitchen
Michael Feinberg, the Executive Chef of Around the Clock Diner, recommends using white albacore tuna packed in water the next time you make tuna salad.
If you decide to order a pizza topped with lettuce greens, don't be surprised if the lettuce starts to go limp by the time you dive into your second slice.
Gordon Ramsay is known for his fiery temper but also his savvy tips for helping cooks at home master the art of cooking -- including how to dice peppers.
Marinara might seem like the simplest tomato sauce, but pomodoro is easier to make and even more versatile, making it a godsend for secretly lazy cooks.
Even if you lack a heart-shaped cookie cutter or mold, you can make romantic heart-shaped pancakes using a variety of tools you likely stock in your kitchen.
Next time you make deviled eggs, consider using sour cream instead of mayo - its creamy, rich texture and tang adds some delicious complexity to the dish.
Quiches are a simple yet sophisticated dish that require the right ingredients and also the right ratios. When it comes to eggs and dairy, here's the math.
Everyone who has attempted to make a poached egg knows that it can be a challenge at best, a disaster at worst. But Julia Child's shell trick makes it easy.
For the crispiest, most golden hash browns, you might assume butter is the way to go to cook the potatoes, but it's actually one of the biggest mistakes.
There's no shame in using store bought pasta sauce, especially during a busy week. But to get the most out of your meal, follow Giada De Laurentiis' advice.