How To Spot Grocery Store 'End Caps' And Find The Better Deal
Shoppers often automatically assume that products placed on end caps are on sale or are otherwise great deals. However, this isn't always the case.
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Your Mesh Strainer Is The Key To Creamier Deviled Eggs
if you want the creamiest deviled eggs, the answer is already in your kitchen. Use your mesh strainer to push the egg yolks through and get the perfect results. -
Why Dry Rosé Is A Fail-Proof Option For Cheese Pairings
In food and wine pairings, dry rosé has unique advantages over reds and whites, and it pairs fantastically with these three cheeses for effortless entertaining. -
Giada De Laurentiis' Brutally Honest Review Of McDonald's Tiramisu
While Giada De Laurentiis herself has admitted to not being able to resist McDonald's french fries, it's likely she'll pass on the chain's tiramisu next time. -
Wet And Dry-Packed Scallops Are Not As Similar As You'd Think
Wet-packed scallops get their name from the saline solution they're infused with during manufacturing; unfortunately, that briny liquid imparts a soapy flavor. -
How Long Egg Salad Will Stay Good In The Fridge, If You Do It Right
As a general rule of thumb, egg and other mayonnaise-based salads can remain good in your refrigerator for three to four days, provided they're stored properly. -
Why You Can't Use Instant Oats To Make Oat Milk
Oat milk is on the rise, but as prices soar, many of us are trying to make our own. So why does it keep turning out gummy? That's because of instant oats. -
Think Twice Before Putting Coffee Grounds In The Garbage Disposal
Coffee drinkers often pour their excess coffee grounds down the drain, not realizing that coffee grounds can take between three and six months to decompose. -
The Gourmet Cocoa Powder Ina Garten Likes Best
Ina Garten is known for her fabulous cooking -- and her fabulous taste. The two often combine, and her love of this Italian cocoa powder is no exception. -
Why You Need Yuzu Kosho In Your Ingredient Rotation
Primarily made from the zest of yuzu fruit, yuzu kosho resembles a thick relish or spread and is a powerhouse of flavor, with heat, salt, brightness, and umami. -
Tahini Doesn't Always Need To Be Refrigerated
Tahini, a deliciously creamy and complex sesame paste, like other pantry staples, can just stay in your pantry rather than moving to the fridge after opening. -
The Historical Reason We Pair Tomato Soup And Grilled Cheese
Grilled cheese and tomato soup has long been a staple of American cuisine, but did you know there's a moment in history that inspired the dish? -
What Actually Sets Boilermaker Chili Apart From The Rest
Boilermaker chili refers to Purdue University's football team, the Boilermakers, and the dish was originally conceived as a great meal for tailgating. -
The Instant Pudding Hack To Elevate Dry Cake Mix
Want to ensure that your cake mix doesn't turn out dry and crumbly? The answer is a simple packet of instant pudding to create the moistest cake of your life. -
The Nut With The Most Protein Per Serving
If you're looking for a cheap but delicious way to add a little protein to your diet, all you need to do is get this inexpensive nut, err, legume. -
How To Spot A Restaurant Menu 'Margin Builder' And Why It's A Red Flag
The best way to spot a margin-building menu item is to look for dishes that are made up of basic ingredients, or sound luxurious but might not be authentic. -
How Sweet And Spicy's Rebrand Took Over The Culinary Scene
From jalapeño margaritas to the Vietnamese dipping sauce nuoc cham, the flavor pairing of sweet and spicy - also known as swicy - is here to stay. -
Why Ina Garten Always Skips Weighing Ingredients
Ina Garten doesn't include weight measurements in her baking recipes because most home cooks don't own a kitchen scale; therefore, she focuses on technique. -
The Bath Technique To Fix An Over-Salted Steak
You shelled out $20 for your steak, only to find out that you over-salted it. Don't throw it out! You can actually save your steak with a simple bath. -
The Snacking-While-Shopping Etiquette You Need To Abide By
Snacking on certain food items while grocery shopping is a big no-no, for both health and safety reasons, as well as for the store's bottom line. -
The Only Grocery Store Rotisserie Chicken Good Enough For Jean-Georges
Now, most of us can appreciate a store-bought rotisserie chicken, but usually we're fine with Costco's. Not Jean-Georges Vongerichten. He goes elsewhere. -
Gordon Ramsay Doesn't Season His Wings, According To TikTok
There are plenty of ways to make delicious and satisfying chicken wings, but Gordon Ramsay falls short. Sure, they look beautiful, but there's not enough salt. -
How To Fix The Bitter Taste In Grapefruit
Grapefruit is a delightful citrus that's popular for breakfast, in a salad for lunch, or eaten with cheese as dessert. But how can you tone down the bitterness? -
Can You Still Eat Super Wrinkly Peppers?
So you've discovered a pepper in the back of the fridge that you squirreled away a week ago and now it's wrinkly. Is it still safe to eat? Actually, yes. -
The Ingredient Ina Garten Adds For Better Reheated Chicken
There may be a million ways to reheat chicken, but Ina Garten has the absolute best tip to help impart even more flavor to the meat with things you likely have. -
The Best Spot In Your Refrigerator To Store A Salad
Sure, we all know it's best to eat our salads ASAP, but maybe we just wanna do a little meal prep -- or we made extra. Just keep it in this part of the fridge. -
When To Use Name-Brand Vs Generic Butter
There are many types of butter available to buy at the store, but there are some rules to know when you want to use name-brand or generic varieties.
