The Pantry Ingredients Chef Nancy Silverton Can't Go Without
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.
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Mistakes Everyone Makes When Cooking Oatmeal
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. -
The Easiest Solution To Fix A Cracked Cheesecake
The best laid schemes of mice and men may oft go awry, but if your cheesecake cracks, don't panic. There's an easy solution -- well, there are a few. -
Ingredients To Add For A Creamy Pasta Sauce
When you think of creamy pasta sauce, Alfredo may be the first thing that comes to mind, but it can be much more versatile than that with these ingredients. -
The Difference Between Broccoli And Cauliflower, Beyond Color
Broccoli and cauliflower look similar, and while they're in the same family, they couldn't be more different. Aside from how they taste, their nutrition varies. -
The Unexpected Swap To Make Potato Salad In Half The Time
Love potato salad but hate the extensive prep of cleaning and cooking potato? There's an easy swap that's ready faster than you can say, "more please!" -
The Crunchy Step You Shouldn't Skip When Making French Toast
Though it may seem strange, toasting your bread before making French toast helps trap moisture inside the bread, while the outside remains crisp and crunchy. -
How Giada De Laurentiis Puts Stale Leftover Panettone To Use
If you have leftover panettone from the holidays, take a tip from Italian chef Giada De Laurentiis and revive the bread for this classic topper. -
A Bag Of Fritos Is Your Secret For Flavorful And Crunchy Fried Chicken
Frito-crusted fried chicken will give your meal the crunch you crave, with flavors that are unexpected but delicious. Plus, it pairs well with multiple sauces. -
The Step You Should Skip To Prevent Soggy Garlic Bread
If your garlic bread tends to turn out soft and soggy instead of crispy, you might want to skip a sneaky step that's called for in many recipes. -
Onion Cooking Hacks You'll Wish You Knew Sooner
Cooking with onions may seem daunting, but they are a total culinary staple for a reason. Here are some essential cooking tips you'll need for them. -
The Ice Cube Tray Hack That Makes Freezing Stock Easier Than Ever
If you want soup in a pinch, there's an easy way to do so. Simply use your ice cube tray to freeze individual portions of stock that you can thaw any time. -
Ina Garten's Pro Tip To Make Simple Ingredients Shine
People turn to Ina Garten's expertise about cooking and entertaining for good reason. The chef has a wealth of pro tips to offer, focusing on a key element. -
Is It Safe To Cook Frozen Ham Without Thawing?
Everyone loves a baked ham, but thawing from frozen is extremely time-consuming. Learn the best tips for cooking a ham straight from the freezer. -
The Sheet Pan Hack To Quickly Cool Pasta Salad
Whether you need to make pasta salad quickly for a last-minute event or are simply hungry and can't wait, this sheet pan trick can speed things up. -
Why Ree Drummond Prefers To Buy Frozen Vegetables
This is why famed chef Ree Drummond, known as The Pioneer Woman, usually prefers to buy frozen vegetables for her staple stews, casseroles, and more. -
How To Boil Potatoes For Tender, Fluffy Potato Salad
To avoid ending up with mushy potato salad, start boiling your spuds in cold water, as the gradual rise in temperature allows their insides more time to cook. -
The Reason Ina Garten Refuses To Use Table Salt
Ina Garten has her specifics in the kitchen, just like we all do -- but why does she absolutely refuse to use table salt when she's cooking? -
12 Mistakes To Avoid When Making Soup
Soup is one of the simplest meals that a home cook can make, but that doesn't mean it's without pitfalls. Avoid these mistakes when putting a pot on the stove. -
Turn Rotisserie Chicken Into A Bread Alternative With One Easy Tool
Chaffles are popular treats that combine cheese and eggs pressed into a waffle iron; now you can use the same concept with shredded rotisserie chicken. -
Here's How Long A Batch Of Hard-Boiled Eggs Will Stay Good
If you like to boil eggs in advance for a quick snack or a shortcut to egg salad, learn how long hard-boiled eggs will last when stored in the fridge. -
Essential Tips You Need When Cooking With Carrots
Carrots are healthy and nutritious, and can be used in countless dishes. But they're a little tricky to get right. Here's some tips when cooking with them. -
Ina Garten's Sauce Tip To Stop Chicken From Getting Soggy
If you love chicken Parmesan or marsala but often find the meat soggy and unpalatable, there's a trick to getting around this and Ina Garten has the answer. -
The Creamy Ingredient Swap For Tuna Salad Without Mayo
Greek yogurt is creamy and thick with a touch of tanginess, making it a solid, protein-rich substitute for mayonnaise in dishes like tuna salad. -
The Warning Sign A Slow Cooker Recipe Isn't Worth Following
If a recipe doesn't specify the size and shape of the slow cooker required, it's a potential red flag that the meal may not turn out as expected. -
Ree Drummond's Secret Weapon Ingredient For Creamy Lasagna
Lasagna is always a crowd pleaser but there are ways to amplify it even further, such as Ree Drummond's unique ingredient for a creamier result. -
The Biggest Mistake You Can Make When Flipping Chicken
If you're impatient when cooking chicken, the biggest mistake you can make it's not letting it cook through and letting it release naturally from the pan.
