While salt and pepper are a good starting point, there are tons of sauces and condiments perfect for your next egg dish. From pesto to béarnaise, let's taste!
Ina Garten is known for her fabulous cooking -- and her fabulous taste. The two often combine, and her love of this Italian cocoa powder is no exception.
Primarily made from the zest of yuzu fruit, yuzu kosho resembles a thick relish or spread and is a powerhouse of flavor, with heat, salt, brightness, and umami.
How about cooking up a pot roast with ingredients that will knock your socks off! Bold, spicy, fruity, and delectable. Did we mention you can add coffee?
This TikTok recipe transforms the Red Lobster Cheddar Bay Biscuit Mix into a tender, creamy, gravy-meets-dumpling chicken cobbler with a custardy middle.
Want to ensure that your cake mix doesn't turn out dry and crumbly? The answer is a simple packet of instant pudding to create the moistest cake of your life.
Jacques Torres is known as Mr. Chocolate for a reason -- his hot chocolate recipe is as luxurious as it is simple to make, with two surprising ingredients.
If you want to level up your French toast game, try making the dish with leftover focaccia. Its built-in pockets will absorb the batter and any toppings.
Kale can have an incredibly bitter taste but it's also chock full of essential vitamins and minerals. The good news is you can fix its bitterness in a few ways.
Keep reading to learn the secret ingredients you should be using in your spaghetti sauce so the next time you make a batch, it turns out better than it ever.
Scrambled eggs are a go-to breakfast for millions of people. But you can do more than just salt and pepper. We've got some canned ingredients you'll love.
Now, most of us can appreciate a store-bought rotisserie chicken, but usually we're fine with Costco's. Not Jean-Georges Vongerichten. He goes elsewhere.
There are plenty of ways to make delicious and satisfying chicken wings, but Gordon Ramsay falls short. Sure, they look beautiful, but there's not enough salt.
Grapefruit is a delightful citrus that's popular for breakfast, in a salad for lunch, or eaten with cheese as dessert. But how can you tone down the bitterness?
So you've discovered a pepper in the back of the fridge that you squirreled away a week ago and now it's wrinkly. Is it still safe to eat? Actually, yes.
There may be a million ways to reheat chicken, but Ina Garten has the absolute best tip to help impart even more flavor to the meat with things you likely have.
Sure, we all know it's best to eat our salads ASAP, but maybe we just wanna do a little meal prep -- or we made extra. Just keep it in this part of the fridge.
There are plenty of things we all consider must-haves in our pantries, but the ingredients Nancy Silverton keeps make so much sense to create versatile dishes.
If your oatmeal game could use a little refinement, keep reading as we go through some of the most common mistakes everyone makes when cooking oatmeal.