Venison Is The Gamey Ingredient Your Meatloaf Has Been Missing
Dark, tender, and naturally lean, venison meat is packed with rich, earthy, and complex flavors, all of which work exceptionally well in meatloaf.
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Why You're Not Supposed To Drink Water With Traditional Fondue
According to Swiss lore, sipping on water between bites of fondue can potentially cause the cheese to clot in your stomach, making digestion difficult. -
Peppermint Bark Is Weirdly Perfect With Alpine Cheese
Cheese, mint, and chocolate may sound like an odd combo, but there are good reasons why peppermint bark and Alpine cheese are a must-try for your holiday party. -
The Coquette Food Trend Ties Up Meals With A Literal Bow
This is how the coquette aesthetic is jumping from fashion to food, and inspiring unique -- if cheeky and not very functional -- dishes and drinks. -
McCormick Predicts Tamarind Will Be The Hottest Flavor Of 2024
McCormick has officially named tamarind as the star flavor of 2024, and home cooks should learn about how this unique fruit tastes and how to use it. -
Is The End Piece Of Bread The Heel, The Butt, Or Neither?
The end pieces found in sliced bread have an official name, but that's not necessarily the one used the most, which means its status may be challenged one day. -
Don't Waste Time Thawing Frozen Bacon Before You Cook It
When it comes to bacon, there's no reason to wait until it's thawed to use it. You can cook frozen bacon using whatever your preferred method is. -
The Best Spices To Give Americanized Chai A Major Flavor Upgrade
You've probably had a standard, Americanized chai, delicious but not quite traditional. To give your cup a flavor boost, add some of these spices. -
Why You Won't See Grape Ice Cream On Store Shelves
You might have noticed that across nearly all brands, grape ice cream is conspicuously absent, and the reason largely boils down to texture and demand. -
Julia Child's Favorite Brand Of Mayo Is A Classic
Julia Child is the queen of French cooking and masterful recipes but even she has shortcuts like choosing this favorite brand of mayo for many dishes. -
Grilled Ice Cubes Are The Latest Trendy Snack Hitting Street Carts In China
While late-night eats aren't always the most logical foods, a street cart vendor in China may have taken it too far with the latest trend, grilled ice cubes. -
The One Type Of Soup You Shouldn't Freeze
Soup is comforting, delicious, and a great meal when you're busy. Make life even easier by batching and freezing soup -- just make sure it's the right kind. -
Aruk Are The Iraqi Latkes Your Hanukkah Table Needs
Compared to traditional crispy latkes, the aruk offers a creamy, tender center with a more aromatic flavor, courtesy of the added spices and herbs. -
How The Tapping Trick Stops Soda From Exploding
Tapping the top of a soda can helps push troublesome gas bubbles from the can's sides to the top, where they’re less likely to explode when the can is opened. -
TikTok Has Discovered The Most Festive Way To Serve Shrimp Cocktail
Are you hosting a holiday party and looking for a festive way to serve up the hors d'oeuvres? Time to try this classic, a shrimp cocktail Christmas tree. -
How Much Caffeine (And Alcohol) Is Actually In Your Kombucha
Let's dispel the buzz and/or concern behind the fizzy drink, kombucha, and see how the fermentation process affects its alcohol and caffeine content. -
How To Tell If A Restaurant's Ice Cream Is Worth Ordering
Knowing which phrases to look for on a dessert menu can tell you all you need to know about whether a restaurant's ice cream or gelato is worth ordering. -
How To Thicken Tomato Pasta Sauce Without Complicating The Flavor
Making pasta but found that your sauce is just a touch too watery? Never fear! This one ingredient can save the day and improve your tomato sauce. -
Ina Garten's Advice For Fixing Messy Caprese Salads
Caprese salads are fresh and delicious, delectable any time of year, really. But how do you keep them from being a swampy mess? Ina Garten has the answer. -
15 Foods That Don't Taste As Good As They Used To
Some foods don't taste the same as they once did. There are lots of reasons for this, some obvious, some not so much. From Oreos to Nutella, we've got deets. -
When Is It Improper Etiquette To Eat Sushi With Chopsticks?
When dining in a nice sushi restaurant, follow traditional etiquette and eat these types of sushi with your hands instead of with chopsticks. -
Why It's A Mistake To Cook Cold Bacon Every Time
Taking cold bacon from the fridge and immediately placing it in a hot skillet might be tempting, but you should let it come to room temperature first. -
Your Turkey Brine Is Craving Some Pickle Brine
Many of us go to pains to brine our turkeys for the autumn and winter holidays, but you can streamline the whole process with none other than pickle brine. -
Is It Safe To Eat Frozen Meat After It Expires?
While frozen meat remains safe for consumption after its expiration date, keeping it frozen for an extended period can lead to drawbacks in taste and texture. -
The Country That Eats The Most Bread By A Landslide
If you think we eat a lot of bread in America, it may surprise you to know that we pale in comparison to another country that eats the most loaves every year. -
'Light' Olive Oil Isn't Actually More Nutritious
Many assume that light olive oil is lower in fat, calories, or sodium, and therefore more nutritious. This misunderstanding, while reasonable, is incorrect. -
Giada De Laurentiis Uses Pumpkin For The Most Comforting Carbonara
When those autumn winds start blowing, what better way to warm your bones than with a comforting, fall-themed bowl of delicious pasta, Giada-style?
