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?
Read More-
-
What Makes Pennsylvania-Style Chicken Pot Pie Totally Unique
Instead of crust, Pennsylvania-style chicken pot pie is made in a single pot with homemade noodles. In fact, it sort of resembles chicken noodle soup.
Read More -
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.
Read More -
A Cheat-Sheet To Grocery Store Cucumbers
You may think there are only a handful of cucumber varieties, but there are actually over a hundred. Here are the most common that you'll see in stores.
Read More -
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.
Read More -
Here's How Long You Have To Eat An Open Container Of Deli Meat
Deli meats can linger in a fridge, and even though they seem like they last forever, they do expire. Here's how long you have to eat an open container.
Read More -
Do Stink Bugs Taste As Strongly As They Smell?
The Mashed Bros are back again with an extra crunchy taste test of a variety of insects, including the aptly named and somewhat feared stink bugs.
Read More -
What To Drink With Pork Chops For Full, Rich Flavors
A good starting point for solid drink pairings with pork chops is a dry rosé wine, a hefeweizen-style beer, or a cocktail with sweet carbonation, like a mojito.
Read More -
Keep Bananas From Browning In Your Pudding Or Pie With One Ingredient
Keep your banana cream pies and puddings as bright and aesthetically pleasing as possible by spritzing a bit of lemon juice on them to prevent browning.
Read More -
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.
Read More -
Treat Your Next Kale Salad To An Avocado Massage
You've probably had it blanched, baked, maybe even raw, but have you tried kale massaged with avocado? It breaks down the tough fibers for a yummy salad.
Read More -
Michelin Star-Style Upgrades For TikTok Pink Sauce At Home
You thought you heard the last of it, but pink sauce is back, only now it's a little orange and made by the French Michelin-star chef, Ludo Lefebvre.
Read More -
The Difference Between Brunoise And Small Dice Knife Cuts
Small dice knife cuts, aka macédoine cuts, may seem similar to brunoise cuts, but brunoise are about half the size of the average small dice.
Read More -
Parmesan And Parmigiano-Reggiano Cheese Are Not The Same Thing
They might look the similar, sometimes taste similar, and grate in a similar way, but parmesan cheese and Parmigiano-Reggiano could not be more different.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
The Pavé Method Is Your Key To Undeniably Crispy, Flaky Potatoes
Potatoes are a fan favorite no matter how you slice them, but if you go the extra mile with potato pavé, you'll have the crispiest, creamiest potatoes ever.
Read More -
The Best Recipes Ina Garten Ever Made On TV, In Her Own Opinion
Ina Garten has had a 20-plus-year career as a TV personality and chef, and during her work, she has hundreds of fab recipes. But which are her favorites?
Read More -
How Long An Open Tub Of Yogurt Will Last In The Fridge
The USDA recommends using a refrigerated container of yogurt within one to two weeks after purchasing it to ensure it is at its peak of freshness and quality.
Read More -
What Is Tempeh And The Best Ways To Cook With It
If you're not quite sure what tempeh is, you most definitely don't know how to cook with it. But that's okay. Here's the ins and outs of tempeh.
Read More -
Why Professional Chefs Rarely Order Chicken At A Restaurant
Chicken may be the most popular protein in America, but it turns out that professional chefs opt for just about anything but the chicken when they dine out.
Read More -
How To Order Chipotle's Secret Menu Quesarito (And When You Shouldn't)
To order Chipotle's Quesarito off the secret menu, simply go to your nearest location and ask for it in person - but only if the restaurant isn't busy.
Read More -
Why Some Chefs Scrap The Whole Dish When One Ingredient Is Missing
Chefs put a lot of effort into each dish, and many are reluctant to compromise the integrity of their carefully crafted creations if an ingredient is missing.
Read More -
The Fork Tine Hack To Prep Better Chicken Tenders
Easily remove the chewy tendon running throughout the white meat of your chicken tender - without losing too much meat - with this ingenious fork tine hack.
Read More -
What Is An Irish Car Bomb Cocktail, And Should It Be Retired?
If you've heard of the drink the Irish car bomb and wanted to try it, don't. There are other ways to order it that don't trivialize the Troubles.
Read More -
Roy Rogers Drinks Are Like Shirley Temples For Cherry Coke Lovers
If you're partial to a crisp Shirley Temple, but you're also a fan of Cherry Coke, then trying a delicious Roy Rogers (made with cola) is far overdue.
Read More
