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.
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.
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.
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.
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.
When the weather is hot, it's so easy for fresh ingredients to spoil quickly under the heat of the sun. To keep pizza toppings fresh, grab a hotel pan and ice.
If you live in a humid environment, or your kitchen regularly gets steamy, you may notice your salt caking in the shaker. To prevent this, simply add raw rice.
There's nothing quite like a beautifully charred corn on the cob, but the shucking involved, oy! Make your life easier with a simple tool: your microwave.
Just when you think you've perfected your scalloped potatoes, your sauce breaks and the milk curdles. Why does this happen? Well, it comes down to fat and heat.
Two of the main fats for frying eggs are butter and olive oil, but which is better? It turns out, they each have different properties for very different eggs.
Cornstarch, potato starch, or a bit of sodium citrate helps to emulsify the cheese in your fondue, creating creamy dish that won't separate as it sits.
While calcium is a crucial nutrient for human development, there are many non-dairy sources of it that are just as valuable, if not more so, than milk.
Sometimes, for whatever reason, you want to skip the dairy in your food. You can ditch the cream and still thicken your pan sauce (or soup!) with just an egg.
Do you know why dry-aged steak is more expensive? Because it tastes so much better. Thankfully, you can dry-age your meat yourself at home for a cheaper meal.
Carla Hall, known for her delicious and hearty soul food, has the best tip to keep your homemade caramel from crystallizing or burning -- with only one tool.
Not all potatoes are created equal when it comes to scalloped potatoes -- so which variety makes the absolute best and why? Turns out, it's starchy potatoes.
Whether it's your first time smoking a brisket or you just want to try something new, you should absolutely be using this one type of wood to smoke your meat.
There's nothing more disappointing than when your celery has gone limp, but don't despair. While it takes 24 hours, you can restore celery to its crunchy glory.