Add Champagne To Your Pizza Dough For A Better Crust
Do you love a nice, crispy pizza crust that still has a deliciously bubbly rise? If yes (of course it's yes), then you need to put Champagne in your dough.
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Is It Safe To Eat Undercooked Floppy Bacon?
Are you a floppy bacon lover? Do you enjoy how it just melts in your mouth? Unfortunately, you're putting yourself at risk for some serious food poisoning.
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Why Hot Chicken And Pickles Taste So Good Together
The tangy and slightly sweet brightness of pickles cuts through the spice and elevates the complexity and layers of flavor in your hot chicken.
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Ever Wonder Why Halloumi Is Squeaky?
In order for cheeses like halloumi and unaged, low-moisture, part-skim mozzarella to squeak, they need to be low in acid to begin with, and young.
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Make Ice Cream Boozy At Home With Just One Easy Step
If you want to turn your ice cream into a tasty adult treat, you don't need a blender. All you need is the liquor and the tub of ice cream itself.
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What Are Crosnes And What Do They Taste Like?
At first glance, this small, lumpy white tuber looks a bit like a fat grub. But fear not: There is nothing insectivorous about the delicious crosne.
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The Simple Method To Properly Clean Collard Greens
You may have heard that you're meant to soak your collard greens, but that can actually risk spreading disease and germs. Clean them this way instead.
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The Boozy Vanilla Extract Alternative You Need In Rotation
Vanilla extract is pivotal in so many desserts and baked goods -- or is it? If you find yourself plumb out, you can turn to your liquor cabinet for a swap.
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The Do's And Don'ts Of Cooking With Greek Yogurt
While you can eat it on its own, Greek yogurt is also a great addition to your daily meals. But you'll want to follow a few tips if you want a tasty dish.
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Stop Breadcrumbs From Falling Off Your Chicken With One Extra Step
Hate having bald fried chicken? Tired of your delicate breading sloughing off in the oil? You're probably skipping this small but vital step.
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Make Store-Bought Caesar Taste Homemade With Extra Egg Yolks
Want to jazz up your store-bought Caesar dressing? It's easy as pie -- all you need is an egg yolk and a whisk, and you can make it taste homemade.
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Camembert Cheese May Be Going Extinct. Here's Why
For any lovers of French cheese, including brie, blue cheese, and especially Camembert, brace yourselves: Winter may be coming for your favorite cheeses.
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You Can't Make The Best Homemade Salad Dressing Without Ice
It may not seem intuitive, but adding ice to your homemade salad dressing is really a game changer. Believe it or not, ice emulsifies vinegar and oil together.
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Why Some Bakers Prefer To Make Bread With Sour Milk
Sour milk, similar to buttermilk, can vastly improve the crumb and texture of your baked goods -- and no, it won't make you sick if you time things right.
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The One Type Of Sauce To Keep Far Away From Your Instant Pot
If you're cooking your dinner in an Instant Pot, you absolutely need to keep anything with dairy away from the pressure cooker, as it will curdle fast.
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Make One Easy Switch To Avoid Burning Fresh Garlic Forever
How many times have we thought we had perfected a dish only to burn that delicate yet pungent garlic? Do this one switch, and make that a thing of the past.
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The Best Poached Eggs Are Frozen Before They Hit The Water
Everyone has their own way to poach eggs, but if you haven't tried freezing them first, you're missing out. It takes the stress out of keeping the egg's shape.
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Skip The Pantry When It Comes To Storing Grits
You may have been raised storing grits in the pantry, but there's a better way to avoid mold and pests: Pop the whole thing into the freezer.
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Jet Tila's Baking Soda And Needle Trick To Peel Boiled Eggs Faster
If you want to make peeling your hard boiled eggs so much faster (and easier!), then you need to use Jet Tila's tip of poking your egg and using baking soda.
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When And How To Feed Your Sourdough Starter
If you want to keep your starter healthy and ready for dough making, you absolutely need to feed it regularly -- and the right amount. Here's how.
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The Part Of Puff Pastry Dough You Should Never Roll Out
Puff pastry, whether homemade or store bought, is incredibly finicky to work with. For the best results, never ever roll out your puff pastry along the edges.
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The Science Behind Why Store-Bought Bread Lasts Longer
If you've ever noticed that bakery bread goes stale way quicker than a loaf from the grocery store, you're not imagining things. Here's the science behind it.
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Ina Garten's Undercooking Tip For Incredibly Moist Chicken
If your chicken routinely turns out dry, you might be overcooking it, but not in the way you expect. Follow Ina Garten's expert advice for moist chicken.
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How Wasabi Tricks Your Senses When Eating Sushi
That green paste that comes with your sushi rolls is more than just decoration - wasabi actually can trick your senses when eating the Japanese dish.
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The Best Substitute For Cornstarch Is Already In Your Pantry
Cornstarch is a workhorse of a thickener and also creates the crispiest coatings, but if you run out, there's a great substitute sitting in your pantry.
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Your Freezer Is Key For Crunchier Potato Chips
If you want to prevent your open bag of potato chips from going stale, you need to try this hack: Simply put your bag straight into the freezer.
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How Long You Have To Drink An Open Vodka Bottle For The Best Flavor
Unfortunately, like all liquor and alcohol, an opened bottle of vodka will only last so long. Here's how long it will stay fresh and how to best store it.
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