The Best Ingredient To Make Grilled Cheese Crispy Without Mayo
If you don't have mayo on hand, try making your next grilled cheese with coconut oil. Its subtle, nutty flavor complements the sandwich deliciously.
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How To Cook Chicken For The Tastiest Salads
Chicken salad can be the star of your lunch, but when it isn't cooked right, the chicken can be limp, dry, or flavorless. Here's how to avoid catastrophe. -
Why Ina Garten Skips The Egg When Dredging Chicken
To add extra zip to your baked chicken dinner, take a page out of Ina Garten's book and reach for these pantry ingredients to enliven its breaded coating. -
Make Tarts Upside Down For Extra-Caramelized Toppings
You've heard of pineapple upside-down cake, but that same technique can be applied to many kinds of tarts for a perfectly caramelized and crisp top. -
Martha Stewart's Spoon Hack For Stripping Kale
Not a fan of the tough stem on kale? Don't worry -- domestic goddess Martha Stewart isn't either! With this quick trick, de-stemming will be a breeze. -
Mistakes Everyone Makes With Poached Eggs
Crafting this poached egg perfection is challenging for even experienced chefs. If you are struggling to achieve this, here's what might be holding you back. -
14 Liquids That Turn Scrambled Eggs Into A Masterpiece
Punch up your scrambled eggs with tons of delicious liquid ingredients. Because, you know, scrambled eggs don't have to be the same all the time. -
The Cheesecake Factory Ordering Trick For Brown Bread Lovers
There's plenty to enjoy at Cheesecake Factory thanks to its monstrous menu, but the thing that really gets people going? Its famous brown bread. -
What Is Carne Picada And How Is It Different From Carne Asada?
You've likely heard of savory carne asada, but what about its cousin, carne picada? From a different cut of meat, the preparation couldn't be more dissimilar. -
The Flavorful Dressing Swap For Potato Salads Without Mayo
If you're a mayonnaise hater, this condiment can make a mayo-free potato salad dressing that's just as delicious and satisfying as a traditional version. -
Overcooking Your Noodles Will Actually Result In A Better Pasta Salad
If you love pasta, you probably would shudder at the idea of overcooking the noodles, but pasta salad is the one dish where it actually makes it better. -
The Basic Rule For Pairing Wine With Salmon
You may be reluctant to pair salmon with anything but a white wine, but depending on the recipe, this fish can go splendidly with a wide range of bottles. -
Why You Absolutely Need To Salt Proteins From A Distance
If you want the juiciest, most flavorful meat, poultry, and seafood, there's one key measurement to pay attention to - the height at which you salt the food. -
The Sweet Ingredient Ree Drummond Adds To Chicken Dipping Sauce
Safe to say Ree Drummond knows her way around a kitchen, and her take on a sweet-mustard dipping sauce demonstrates her skill at pairing flavors beautifully. -
TikTok's French Onion Pasta Combines Two Unbeatable Comfort Foods
It's a combination that fills us with that sweet hygge feeling, and it's taking TikTok by storm. What is it? The beautiful blend of French onion soup and pasta. -
Soak Canned Crab In Milk For The Freshest Taste
When you soak crab meat in milk, the casein in the milk helps eliminate the canned crab's strong, fishy odor, leaving you with meat that tastes fresher. -
How To Toast Bread In The Oven In Minutes
If you find yourself with a hankering for bread with nary a toaster to be found, don't worry. You can toast bread in your oven in just a few minutes. -
The Must-Have Canned Ingredient For Deliciously Caramelized Pork
When used in dishes such as carnitas or roasted pork belly, sweetened condensed milk enhances the texture, caramelizing the pork and adding extra crispiness. -
How To Make The Absolute Best Croutons For Caesar Salad
The pièce de résistance in any Caesar salad is, undeniably, the croutons. And yes, making them yourself is easy. Here's how to make the best croutons ever. -
How To Prep Fresh Vs Frozen Hamburgers For The Air Fryer
This is how to air fry fresh and frozen hamburger patties, which are both easy to cook, but require different prep steps and cooking times. -
Why Ina Garten Doesn't Use Her Homemade Vanilla In Recipes
Of course Ina Garten, queen of the kitchen and the Hamptons, uses her own homemade vanilla when cooking, but not in her recipes. We've got the scoop behind why. -
$2 Rice Mixes Are Actually Incredibly Overpriced
If you want a quick and cheap meal, you might grab a $2 box of rice for dinner. Unfortunately, that box of rice is overpriced and not very nutritious. -
Delicious Ingredients That Upgrade Boxed Macaroni And Cheese
While gourmet macaroni and cheese is truly exceptional, sometimes the boxed version hits the spot. Here are ways to upgrade your boxed mac and cheese. -
The Muffin Tin Hack That Makes Poaching Eggs Way Easier
Poached eggs are notoriously difficult to make perfectly at home, but they don't have to be. With a muffin tin at your disposal, poached eggs are much easier. -
Your Mesh Strainer Is The Key To Creamier Deviled Eggs
if you want the creamiest deviled eggs, the answer is already in your kitchen. Use your mesh strainer to push the egg yolks through and get the perfect results. -
12 Mistakes That Are Drying Out Your Meatloaf
Yes, meatloaf can be dry. But when it's perfectly moist, it can be one of the most delectable dishes. Here's how to avoid the pitfalls. -
How Ina Garten Prefers To Line Her Sheet Pans
Ina Garten is particular about the tools she uses around the kitchen. When it comes to lining her sheet pans she always uses this item and for good reason.
