Fortunately, there are some ingredients capable of replacing eggs in mayo. Chickpea water (also known as aquafaba) and soy milk are two worthy alternatives.
While there are similarities between lemons and limes, they're not always interchangeable due to differences in their flavor profiles and juice volumes.
Whether you prefer to cook it on the stove, in the oven, or in an air fryer, it's important to drain, rinse, and dry your canned asparagus spears first.
Bacon-wrapped crackers, also known as bacon bow ties, might just be the perfect party food. They're salty, crispy, easy to make, and infinitely customizable.
Nutella may star in some of the world's trendiest desserts, but earlier forms of this chocolate-hazelnut spread go back an impressively long number of years.
When you think salad, you likely think a plate of fresh vegetables topped with some sort of dressing -- unless you're from the South or Midwest, that is.
If you're really looking to take your next shrimp boil up to new heights, you've got to try swapping out water for beer. Trust us and say thank you later.
While, yes, José Andrés prefers the crabs from his home country of Spain to all others, there are some in the States that he thinks shine above all others.
Taste-wise, mayonnaise adds a touch of tang to garlic bread that you wouldn't get from regular butter. It also adds just the right amount of creaminess.
Hot dogs may not be traditional breakfast fare, but that isn't stopping Ina Garten from endorsing them - well, chicken sausages, that is - for breakfast anyway.
Frozen bread will keep for up to three months, but will still be safe to consume for longer if it stays continuously frozen at or below zero degrees Fahrenheit.
Buttercream is buttercream, right? Wrong! There are three types (not including American buttercream), and they all vary in taste, preparation, and consistency.