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.
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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. -
The Pantry Ingredients Chef Nancy Silverton Can't Go Without
There are plenty of things we all consider must-haves in our pantries, but the ingredients Nancy Silverton keeps make so much sense to create versatile dishes. -
The Biggest Etiquette Faux Pas You Can Commit With A Hostess Gift
You've brought your favorite snack as a present to your host, and you casually state how you can't wait to eat it. Guess what! You've committed a faux pas. -
The Best Way To Store Bell Peppers So They Last Longer
There's nothing worse than reaching for an ingredient only to find it's gone bad. To avoid spoiled bell peppers, here's how you should store them. -
The Easiest Solution To Fix A Cracked Cheesecake
The best laid schemes of mice and men may oft go awry, but if your cheesecake cracks, don't panic. There's an easy solution -- well, there are a few. -
The Difference Between Broccoli And Cauliflower, Beyond Color
Broccoli and cauliflower look similar, and while they're in the same family, they couldn't be more different. Aside from how they taste, their nutrition varies. -
The Unexpected Swap To Make Potato Salad In Half The Time
Love potato salad but hate the extensive prep of cleaning and cooking potato? There's an easy swap that's ready faster than you can say, "more please!" -
The Crunchy Step You Shouldn't Skip When Making French Toast
Though it may seem strange, toasting your bread before making French toast helps trap moisture inside the bread, while the outside remains crisp and crunchy. -
Most Of The World's Cheese Professionals Start At Whole Foods
If you're looking for cheese recommendations, Whole Foods Market, with its impressive number of Certified Cheese Professionals, is a great place to start. -
A Bag Of Fritos Is Your Secret For Flavorful And Crunchy Fried Chicken
Frito-crusted fried chicken will give your meal the crunch you crave, with flavors that are unexpected but delicious. Plus, it pairs well with multiple sauces. -
The Actual Purpose Of The Absorbent Pads In Ground Meat Packaging
At first glance, the absorbent pads in your meat tray may seem superfluous, but they actually play a very important role in soaking up potential bacteria. -
Why Pita Bread Isn't Considered Gluten-Free
Although pita bread may appear flat, there are actually the same glutens inside of it as normal bread since it uses much of the same grains. -
Here's Where The Name 'Cocktail' Came From
There are several interesting origin stories for why cocktails acquired their current definition, but the most plausible one has to do with racehorses. -
Do Whole Foods Still Count If They're Canned Or Frozen?
If you are adhering to or considering switching to a whole-food diet, you might be left wondering whether or not canned and frozen produce counts as whole food. -
How To Clean Apples If You Prefer Them Skin-On
You might think a quick rinse in the sink is the best way to clean an apple, but there's actually a more effective way that involves a little baking soda. -
The Historical Soup Etiquette We Still Follow Today
We have the ancient Egyptians to thank for how we eat soup today. Based on their practices, many modern humans eat the meal the same exact way. -
The Biggest Mistake You're Making With Red Velvet Cake
According to content creator and baking expert Sarah Fennel, overbaking is the primary issue home bakers face when trying to make red velvet cake.
