When was the last time you made buttery salmon but didn't heat up the kitchen or scent the house with fish? If you use your dishwasher, you can do just that.
Stir-fries are quick to cook and delicious to eat, but there's a traditional (and controversial) step that you shouldn't overlook to tenderize your meat.
Canned beans make so many meals just that much easier -- they're nutritious, quick, and delicious. But just what is that foam that appears when you rinse them?
It's safe to say that most of us know that blue cheese has strains of mold in it, but what makes this mold safe to eat while other varieties are so darn toxic?
Giada De Laurentiis prefers her morning fuel to come from satiating, slow-digesting carbs - which provide ample energy for her busy days - rather than eggs.
Sourdough bread is delicious, surprisingly nutritious, and while it contains lower levels of chemicals that will irritate tummies, it is not gluten free.
Not all beers are created equal, and not all beers are hoppy delights. But what, precisely, is it that hops do for beer? Turns out they affect taste and aroma.
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.
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.
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.
For any lovers of French cheese, including brie, blue cheese, and especially Camembert, brace yourselves: Winter may be coming for your favorite cheeses.
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.
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.
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.
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.
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.
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.