The Grating Trick To Thaw Frozen Butter In A Hurry
It's exceedingly easy to use a cheese grater to instantly make a stick of frozen butter more spreadable or mixable, with no defrosting time required.
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Kick Your Vanilla Ice Cream Up A Notch With Olive Oil And Sea Salt
It may sound strange, but are many reasons why olive oil and salt perfectly complement vanilla ice cream, and the combo is up for endless experimentation.
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Why Lentils Are The Ideal Ingredient Swap For Meatless Lasagna
Lentils maintain a firm yet slightly creamy consistency with an earthy, savory taste, easily replacing the ground meat in traditional lasagna.
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Your Mashed Potatoes Have Been Missing Parsnips All Along
If you have not tried parsnips before, combining them with potatoes into a creamy potato-parsnip mash is a good way to introduce them into your home cooking.
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Do Your Oatmeal A Huge Texture Favor With Boba Pearls
Oatmeal is a staple, but it can become samey pretty quickly. To avoid the breakfast rut, why not try topping your oatmeal with some honey-soaked boba pearls?
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How To Tell When Chicken Is Cooked Inside, According To Giada De Laurentiis
We all know that the safest way to ensure chicken is cooked is with a thermometer, but Giada De Laurentiis has a tip for how to tell when you don't have one.
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The Best Ways To Cook A Baked Potato And Methods You Should Avoid
Whether you're looking for a fluffy, tender inside, crispy skin, or a fast way to get similar results, you have options. Of course, some of them work better.
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Cure Your Egg Yolks In Soy Sauce For An Extra Umami Punch
If you haven't tried a soy-cured egg yolk yet, you need to put it on your radar. Soaked in soy and delicious seasonings, the yolk becomes jammy perfection.
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The Wooden Spoon Hack To Check Hot Oil Without A Thermometer
If you don't own a food thermometer, a simple wooden spoon or chopstick can tell you if your frying oil is too hot, not hot enough, or just right.
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Transform Store-Bought Mayo Into Aioli With Only 2 Ingredients
Store-bought mayo can easily be transformed into a creamy aioli with the addition of punchy raw garlic and a squeeze of bright, citrusy lemon juice.
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The Overrated Kitchen Tool You Won't Find In Ina Garten's Kitchen
We all have preferences in the kitchen, including what tools we reach for when mincing garlic. Yet the garlic press won't be found in Ina Garten's inventory.
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Different Types Of Potato Salad You Need To Try At Least Once
No matter how loyal you may be to your family's secret potato salad recipe, keep an open mind and give some of these unique and creative varieties a try.
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Why You Shouldn't Make Fried Rice With Fresh Cooked Rice
There's a good reason why fried rice is actually better made with leftover rice, but you can still use fresh, so long as you know how to prep it properly.
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Tips You Need When Cooking Meatballs
We are going to cover some simple but very effective tips that should help you avoid ending up with subpar meatballs made to go in any tasty dish.
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12 Mistakes Everyone Makes With Onions
Ever wonder what makes you cry when slicing onions? There's a way to avoid that, you know. Here's a bunch of blunders people make with onions.
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The Comforting Ingredient Swap For Breakfast Bowls Without Oatmeal
Whether it's because oatmeal upsets your stomach or you're simply looking for something new, you can still make comforting breakfast bowls using quinoa instead.
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Add Cottage Cheese To Scrambled Eggs And Thank Us Later
You've seen the viral feta fried egg, but if you want an extra kick of protein with compromising flavor, it's time to turn to cottage cheese in scrambled eggs.
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A Guide To Pierogies: Recipes, Cooking Tips, And More
Whether you eat pierogies all the time or not, there's plenty to discover about their origin, possible cooking methods, and various renditions of them.
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The Trick To Making Fancy Cocktail Ice Without A Silicone Mold
We've all found ourselves scrolling through social media, admiring those fancy drinks with fancy ice. Fortunately, you don't need specific molds to make it.
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Smoke Your Chocolate For Richer Desserts Every Time
You've heard of smoked meats, smoked cheeses, but did you know that you can also smoke your chocolate? It brings s'mores quality to all your goodies.
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Dry Brine Your Pork Chop For The Crust Of Your Dreams
There are many reasons why a dry brine creates a crust like no other on a juicy pork chop, and it's actually easy to craft and use your own formula.
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Mistakes You Should Avoid When Cooking With Olive Oil
Olive oil makes a variety of dishes taste so much better. But you might be stumbling with this ingredient -- let's review some mistakes so you can avoid them.
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Why Penne Alla Vodka Is Called 'Disco Pasta'
There are a few colorful stories that try to explain why penne alla vodka -- already a mysterious dish -- was known as 'disco pasta' during decades past.
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Giada De Laurentiis' Favorite Lightning-Fast Appetizer
When unexpected company arrives or other dishes take up all her time, chef Giada di Laurentiis makes this Italian appetizer that's practically effortless.
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Can You Eat Raw Scallops Without Getting Sick?
Scallops aren't the most common seafood to serve raw, and their safety and quality depends on many different factors, from harvesting to preparation.
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11 Techniques For Flawlessly Cooked Onions
Many a feast has started with a simple step: Slicing and cooking onions. While onions are rarely the star of a meal, they are a workhorse in many cuisines.
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How To Fix The Bitter Taste In Brussels Sprouts
If you find Brussels sprouts off-putting, it's time to revisit them. A quick step can remove any bitterness and put you on the road to roasted, crispy bliss.
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