Ready to be part of the "shower-eating movement"? First, you may want to know if it's hygienically acceptable and safe to do so. Here's what the science says.
If you want flawlessly crispy skin on your salmon fillet, don't reach for a nonstick pan. Instead, just this one easy hack for the crispy salmon of your dreams.
The secret to a perfectly creamy and delicious pan sauce? Using cold butter right out of the fridge to avoid your sauce (and dinner dreams) from breaking.
We all know that the safest way to ensure chicken is cooked is with a thermometer, but Giada De Laurentiis has a tip for how to tell when you don't have one.
Now, we all know the joys of the first sip of perfectly hot coffee that no microwave can replicate. However, you shouldn't order Starbucks drinks extra hot.
Many restaurants, even the fanciest of exclusive seafood establishments, don't make their fries in house. They use frozen French fries, and for good reason.
While they may look similar at first glance, quinoa and couscous could not be more different. That's because one is actually a seed and the other is pasta.
Maybe you've seen it on the shelves of the store, or perhaps you just saw it trending online, but bronze-cut pasta is, quite literally, a cut above the rest.
For those of us just starting our sourdough journeys, we may accidentally be killing off our starter by overlooking this important aspect of fermenting.
Do you want your baked potato to have crunchy skin that's perfectly salty all over? Of course you do. You need to brine your tots before they go in the oven.
When you hear mustard, you likely think of hotdogs, giant pretzels, or maybe even a honey-mustard dressing, but the origins of your sauce might surprise you.
Do your cakes often get stuck in your bundt pan? It's a common problem, but one that has a shockingly simple solution. Just soak the pan in some hot water.
Sometimes, we just want a quick, easy bite, but we still want to make sure that bite is as nutritious as possible. Here are your best bets for bread at Subway.
So you've got an unopen bottle of red wine and it's past its prime, so you're afraid it's got to go. Well, if stored correctly, it lasts longer than you think.
Sucanat, aka sugar cane natural, has a wonderful golden color to it that's similar to brown sugar, but not quite the same. Where does this color come from?