We asked the owner of an award-winning steakhouse in Illinois for his best tips when making restaurant-quality creamed spinach at home. Check out his advice.
Whether your pantry is bare or you simply don't like raisins, there are options for easy swaps when you're baking. To find the best, we spoke to an expert.
Serhan Ayhan recommends using one particular flour to create a delicious New York-style pizza crust that is both crispy and chewy, perfect for home baking.
If your recipe calls for fresh fruit, but all you have is dried, there are a few things you need to do before making a swap. We spoke to an expert for the 411.
Seafood, and shrimp in particular, can be tricky. You want a marinade for flavor, but you don't want to totally denature your protein, so stick to this time.
We spoke with a pizza consultant to learn more about making pizza dough from scratch and why efforts at home may fail to deliver airy, flavorful pizza crust.
If you want to make a pineapple upside down cake or another treat featuring the tropical fruit, is it better to use canned or frozen fruit? We ask an expert.
If you want to mimic the flavor and texture of parmesan, chef Guy Vaknin recommends using a popular vegan staple and combining it with one more ingredient.
If your meringue is becoming soggy in the baking process, there are two mistakes you may be making. We went to an expert to get tips on getting the best result.
To get some tips for perfecting an apple pie, we reached out to a pastry chef for some intel. These are the only apples you should use for this dessert.
Frequent wine drinkers know the importance of proper storage. Cognac also requires proper storage, but the requirements are different than other types of wine.