Flour Is The Key To Making Impossibly Fluffy French Toast
If you want to ensure that your French toast is soft, pillowy, delicious, and browns evenly all over, you need to add some flour to your egg bath.
Read MoreIf you want to ensure that your French toast is soft, pillowy, delicious, and browns evenly all over, you need to add some flour to your egg bath.
Read MoreCarla 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.
Read MoreEven if you don't own a salad spinner, you can dry lettuce leaves in a snap with Ina Garten's easy method that only requires a kitchen towel.
Read MoreDraining 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.
Read MoreA hint of smoke can make any homemade or store-bought spaghetti sauce more delicious, and achieving this effect starts with a simple, staple ingredient.
Read MoreNot 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.
Read MoreIf 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.
Read MoreHomemade pot pies aren't all that complicated to make, but sometimes it is just easier to buy one from the store. Here are tips for upgrading it.
Read MoreCooking 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.
Read MoreGiada De Laurentiis, famed Italian chef, is understandably known for her Italian cooking, so when she gives us her favorite pasta brand, we listen.
Read MoreHave some stale bread slices or an older baguette lying around? Don't toss it. Instead use it to make fresh crepes for a delicious breakfast.
Read MorePeeling 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.
Read MoreWhen 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.
Read MoreBlanching your cauliflower in salted water gives its interior a chance to season itself before the roasting process, infusing the entire head with flavor.
Read MoreCanned 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.
Read MoreIf you want your bruschetta to really shine, you need to choose the right bread, and no, a baguette or standard Italian loaf won't cut the mustard.
Read MoreFor the best poached eggs, the water you boil them in matters. Try treating it like you would a pot of watar for pasta and season accordingly.
Read MoreMaking your own chicken wings at home can be a worthwhile and delicious endeavor, but you could be doing even more to make your wings unforgettable.
Read MoreIn the middle of cooking but realize you're all out of soy? Don't panic -- your pantry probably has the best swap you need for the job already there.
Read MoreLeftover mashed potatoes can inspire a surprising amount of creative and delicious recipes, from Polish pierogis and Sheperd's pies to dumplings and pancakes!
Read MoreYou 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.
Read MoreWhether 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.
Read MoreRolling 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.
Read MoreGordon 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.
Read MoreMeatballs 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.
Read MoreBobby 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.
Read MoreWhile, 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.
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