Frozen pizza may be the greatest thing since sliced bread, but it can sure be bland. Never settle for boring pizza again by sprinkling spices on the crust.
Onions got you feeling weepy? Shallots positively watering your eyes? There's a better way to dice. Pop your alliums in the freezer to end the sulfur tyranny!
In "Lessons in Chemistry," scientist Elizabeth Zott explores the connection between science and cooking and I learned some interesting tidbits from the show.
For those of us who want a lighter, fresher carbonara that doesn't weigh you down, Ina Garten knows which ingredients to add to lighten this famous pasta.
Instead of throwing out jars of store-bought pickles once the pickles themselves are gone, follow these tips to reuse the brine and get more for your dollar.
Basic ranch dressing is a classic for a reason, but if you want to elevate it to a gourmet condiment, use our tips to add this unconventional seasoning.
For those who want to dine the way Ina Garten does, you need to know where she buys her preferred brioche -- and thankfully the venue delivers countrywide.
Oysters are considered a delicacy for a reason. Not only are they delicious, oysters can be tricky to store. Be sure to avoid this one thing to keep them fresh.
Whether you don't eat pork, are a vegetarian, or have religious dietary restrictions, beef bacon is a fantastic swap for pork -- one you should definitely try.
One of the stars of any holiday feast is the mashed potatoes but not having enough can be a big problem. Here's how many spuds you need for a big batch.
If you want to cook a full turkey or ham and are looking for better ways to do so, consider an oven bag. Here's how they work and what not to cook in them.