Why You Should Undercook Noodles For Batch Mac And Cheese
For the best mac and cheese you can enjoy over and over, cook it in advance and freeze it. But, there's one tip to do so - make sure to undercook the noodles.
Read MoreFor the best mac and cheese you can enjoy over and over, cook it in advance and freeze it. But, there's one tip to do so - make sure to undercook the noodles.
Read MoreMaking a big batch of chicken soup but have leftover chicken stock? There's some rules to remember when it comes to how long an open box can last.
Read MoreDipping a hearty Italian or French bread in olive oil is a classic and tasty practice, but did you know there's one best oil you can pick for the task?
Read MoreIf you're sick of eating mayonnaise-based tuna but unsure what to use instead, here's a list of delicious substitutes for mayo in tuna salad.
Read MoreRehabilitate and revive frozen broccoli's good name with this simple technique. You can then keep it simple or get creative with your favorite seasonings.
Read MoreIf you're hosting a Super Bowl extravaganza, impress your guests with a stunning charcuterie board featuring salami ribbons in the shape of a football.
Read MoreMaking salads seems easy enough, but mixing all the ingredients together can pose some challenges - unless you ditch the bowl and try this method instead.
Read MoreWe consulted an expert to find out how to turn a ho-hum tuna salad into a well-balanced, delicious meal, using ingredients you probably already have.
Read MoreIf you love chicken -- let's be honest, who doesn't? -- Ina Garten has tons of tips on how to cook a perfect chicken every time. From salt to saffron, let's go!
Read MoreFor those of us just starting our sourdough journeys, we may accidentally be killing off our starter by overlooking this important aspect of fermenting.
Read MoreIt may sound strange to those who've never done it before, but using sparkling water (or even soda) as a marinade is a great way to tenderize meat.
Read MoreDo you want your baked potato to have crunchy skin that's perfectly salty all over? Of course you do. You need to brine your tots before they go in the oven.
Read MoreWhether you're a die-hard fan of prime rib or prefer ribeye, knowing the differences between them gives you the knowledge to appreciate their unique qualities.
Read MoreIf onions are making you cry - whether from their chemical release or injury - there's a better way. Try Anthony Bourdain's advice for slicing the veggie.
Read MoreIf you want beautifully chopped chives and other herbs, there's a technique the pros use - the back-slicing technique. Here are some tips to get started.
Read MoreSchnitzel is one of the most satisfying option in the fried foods category but the key to a superior result lies in its puff. Here's how to achieve the best.
Read MoreThere are more ways to cook eggs than you probably knew existed. Here's a breakdown of all the different ways to prepare this versatile ingredient.
Read MoreThis underrated ingredient can transform store-bought Alfredo sauce from convenient but one-note to an outstanding ingredient fit for any pasta dish.
Read MoreLeaving your chicken out in the open for less than 15 minutes after taking it out of the fridge will result in a dish that's evenly cooked all the way through.
Read MoreIt can be difficult to roast potatoes that are crispy on the outside instead of soggy, unless you follow our list of preparation tips for smashing spud success.
Read MoreIf you want creamier dried beans every time, use a little baking soda. Adding some to a pot of water can help break down the bean's pectin and make them softer.
Read MoreA round silicone ice mold can be used to make hot chocolate bombs in a few simple steps, and the flavorings you can try are only limited by your imagination.
Read MoreYou may think you've had every type of nacho, but until you've sampled Bobby Flay's Super Bowl Sunday nachos, you'd be mistaken. They're worth the effort!
Read MoreIf you tend to take meat out of the fridge and put it right in the pan, take a moment to try this paper towel prep tip first for much better results.
Read MoreOn the off chance you have some leftover beer, don't toss it out! You can use it in a delicious pan sauce since beer is the perfect deglazer.
Read MoreRisotto may not be as popular as pizza or pasta, but the Italian dish can be made easily and inexpensively = as long as you don't over-stir it and ruin it.
Read MoreYou've likely encountered them all at some point, and gosh do they seem similar, but grints, cornmeal, and polenta are each unique with varying flavor profiles.
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