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.
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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. -
Cure Your Egg Yolks In Soy Sauce For An Extra Umami Punch
If you haven't tried a soy-cured egg yolk yet, you need to put it on your radar. Soaked in soy and delicious seasonings, the yolk becomes jammy perfection. -
Alaska's Reindeer Hot Dogs Pack A Coca-Cola Flavored Twist
Alaska’s reindeer hot dog is served in a steamed bun topped with onions that have been caramelized in Coca-Cola for a unique twist on a classic. -
The Spanish Pork Dish That Stunned Gordon Ramsay
Gordon Ramsay was both surprised and delighted the first time he tasted a pork chop slow-roasted over an open pit fire, paired with rhubarb, in Spain. -
Transform Store-Bought Mayo Into Aioli With Only 2 Ingredients
Store-bought mayo can easily be transformed into a creamy aioli with the addition of punchy raw garlic and a squeeze of bright, citrusy lemon juice. -
Crema Catalana: Crème Brûlée's Lighter, Citrusy Cousin
If you find crème brûlée too rich or one-note, crema Catalana is a similar, must-try dessert that manages to be unique in flavor and easier to prepare. -
Martha Stewart Believes There's A Better Way To Eat Soufflé
Martha Stewart has concluded that the best way to eat a dessert soufflé is by puncturing a small hole into which you can pour some crème anglaise directly. -
The Easy Request To Upgrade Starbucks Brownies
If you're enjoying your Starbucks brownie in-store, you can request whipped cream and mocha drizzle to elevate it into a restaurant-worthy dessert. -
The Key Difference Between Scotch And Bourbon
There are a myriad varieties in the world of whiskey, each with their own unique characteristics. So how are American bourbon and scotch different? -
The Comforting Ingredient Swap For Breakfast Bowls Without Oatmeal
Whether it's because oatmeal upsets your stomach or you're simply looking for something new, you can still make comforting breakfast bowls using quinoa instead. -
Add Cottage Cheese To Scrambled Eggs And Thank Us Later
You've seen the viral feta fried egg, but if you want an extra kick of protein with compromising flavor, it's time to turn to cottage cheese in scrambled eggs. -
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. -
Pissaladière Is The French Pizza Style You Need To Try
Every regional cuisine seems to have its take on pizza, and Provence is no different. Niçoise pizza, known as Pissaladière, features anchovies and onions. -
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. -
The Glamorous Origin Of Hong Kong's Pork & Egg Rice
Sorrowful Rice wasn't invented for a restaurant or a cookbook, nor was it thrown together out of necessity by a hungry line cook. The dish comes from a movie. -
What To Look For When Buying Challah Bread
With its many braided strands, challah is a stunning addition to any meal, but if you're not familiar with it, picking the best loaves can seem tricky. -
The Key Difference Between Pies And Tarts
Pies and tarts may seem similar, and they are! But there are some differences that make them distinct, and that mostly comes down to the crust. -
The Best Tool To Cut Spam Is Part Of The Package
Whether you're out camping and forgot the knife or are simply in a hurry to prep your lunch, you can use the lid on Spam to easily slice the meat. -
Ranch Dressing Was Actually Invented By A Cowboy On A Dude Ranch
Today, ranch dressing is everywhere and used for everything. But before 1950 it ceased to exist. That's before a cowboy on a dude ranch invented it. -
The Origin Of Crab Rangoon Goes Further Back Than You'd Think
The overwhelming popularity and use of wonton wrappers likely played a part in the creation of crab rangoon, an emblematic dish of American Chinese cuisine. -
Where To Look For Bread Crumbs In Your Grocery Store
If you're on the hunt for bread crumbs at the grocery store, your best bet is to check the baking, bread, and - in some cases - the international foods aisles. -
The Controversial Difference Between American And Italian Carbonara
Carbonara is a delicious dish featuring long pasta, melt-in-your-mouth pork, and nutty cheese whether American or Italian. But that's where any similarity ends. -
Why Are Washington DC Hot Dogs Called 'Half-Smoke'?
If you're wondering what D.C.'s famous hot dog, named half-smoke, entails, you're in good company - even the hot dog's most enthusiastic fans aren't quite sure. -
Does Seedless Watermelon Actually Taste Sweeter Than Other Varieties?
If you've heard that seedless watermelons are sweeter than seeded ones, or vice-versa, you should learn what really determines the sweetness of this fruit.
