The Simple Coating You Need For Powerfully Crunchy Cucumbers
If you're making a batch of cucumber salad, or even just pre-slicing your cukes, you need to try this easy marinade to ensure your veg stays crunchy.
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The Creamy Secret Ingredient For Muffins That Are Light As Air
Are you struggling to make your muffins as fluffy and light as you want? Then you need to try a secret ingredient, yogurt, to make the muffins of your dreams. -
Rub Your Hands On Stainless Steel To Banish Garlic Smells
Love garlic but detest that sticky garlic oil that gets on your hands and stinks up your kitchen? Peel and smash away! Stainless steel can help remove odors. -
Giada De Laurentiis' Favorite Rice For Making Risotto
Risotto isn't an easy to dish to make by any means, but using Giada De Laurentiis' favorite rice for the dish certainly makes things easier. -
Pay Attention To Your Liquid Ratio For A Better Bowl Of Oatmeal
If your oatmeal is turning out clumpy, chewy, or too goopy, then it might not be how you're cooking it, but how much liquid you're using when you do. -
Yes, You Can Eat Shrimp Tails. Here's The Best Way To Try It
If you've ever had shrimp tempura, you've likely already eaten a shrimp tail without even knowing. The shells add crunch, nutrition, and tasty delightful. -
The Biggest Pitfall To Keep In Mind While Microwaving Water
Be careful if you're sticking a mug of water into the microwave. Unfortunately, the water may superheat and actually explode when you try to remove the mug. -
The Reason Some Wine Is More Alcoholic Than Others
You've likely noticed it as you shop for a bottle of wine, but why is it that some wines have more alcohol than others? The answer boils down to sugar. -
The Brisket Cut For The Best Barbecue, According To Aaron Franklin
There are three types of brisket: whole (also called the packer cut), the flat, and the point. But which is the best to throw onto the grill for barbecue? -
The Only 2 Ingredients Bobby Flay Uses To Season His Burgers
Plenty of us out there like to doctor up our burgers before we grill them, with a little mustard or some garlic. But Bobby Flay sticks to just two things. -
Is It Hygienically Acceptable To Eat In The Shower?
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. -
The Peanut Butter Hack That Can Save Burnt Gravy
No one wants to spend the time creating a gorgeous gravy only for it to burn on the stove last minute. The best rescue? Peanut butter, actually. -
The Parchment Paper Hack For Shatteringly Crisp Salmon Skin
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. -
How To Thaw Frozen Cheese So It Still Tastes Fresh
The key to ensuring that your frozen cheese keeps its consistency and fresh flavor is to let it thaw properly before you use it in your specific dish. -
Avoid A Broken Pan Sauce With An Easy Butter Temperature Fix
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. -
Why Bread Gets Hard When It's Stale
Though food scientists have figured out a few workarounds to delay the bread-hardening process, stale bread is as inevitable as death and taxes. -
How To Tell When Chicken Is Cooked Inside, According To Giada De Laurentiis
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. -
Why You Should Never Order Starbucks Lattes Extra Hot
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. -
Freeze Your Rolling Pin For Superior Pastry Dough
If you want the best pastry dough of your life, to stop your butter from melting in the pastry, you need to chill your rolling pin before you use it. -
Why Many Restaurants Choose To Serve Frozen French Fries
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. -
Smoke Your Chocolate For Richer Desserts Every Time
You've heard of smoked meats, smoked cheeses, but did you know that you can also smoke your chocolate? It brings s'mores quality to all your goodies. -
The Starchy Difference Between Couscous And Quinoa
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. -
Bronze-Cut Pasta Is Not Your Average Noodle
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. -
The Reason Your Sourdough Starter Might Be Failing
For those of us just starting our sourdough journeys, we may accidentally be killing off our starter by overlooking this important aspect of fermenting. -
Sparkling Water Is The Best Budget Meat Tenderizer
It may sound strange to those who've never done it before, but using sparkling water (or even soda) as a marinade is a great way to tenderize meat. -
For The Chewiest Cookies, Skip The Granulated Sugar
While some may like a crispy cookie, if you prefer yours to be delightfully chewy, you need to skip the granulated or white sugar for this easy swap. -
For The Best Baked Potatoes Of Your Life, Try A Salt Water Brine
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.
