How To Reheat A Sandwich So It's Not A Soggy Mess
Tired of your leftover sandwiches turning into limp, mushy disasters when you reheat them in the microwave? Use a toaster oven to warm them back up instead.
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The Unique Secret Ingredient For The Softest Chocolate Chip Cookies
If you want to make the softest chocolate chip cookies of your life, you need to follow an Asian baking technique and make a tangzhong to add to your dough.
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Why Chocolate Mousse Was Once Called Mayonnaise
Chocolate mousse was once known as "chocolate mayonnaise" in its native France, and the possible reasoning behind the name is less literal than you may think.
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A Thumbprint Easily Prevents Your Burgers From Turning Into Meatballs
To prevent your burger patties from swelling up into meat balloons, make an indent in the middle of the raw patty with your thumb before cooking.
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The Chilling Mistake You're Making With Buckeyes
To ensure your buckeyes come out with a solid chocolate shell that doesn't melt in your hand, refrigerate the dipped treats for at least 10 minutes.
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Jet Tila's Baking Soda And Needle Trick To Peel Boiled Eggs Faster
If you want to make peeling your hard boiled eggs so much faster (and easier!), then you need to use Jet Tila's tip of poking your egg and using baking soda.
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The Toasty Flour Your Banana Bread Needs
If you want to amp up your banana bread, you may want to swap out traditional flour for an ancient grain, einkorn. It's toasty, malty, and delicious.
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The Whimsical Origins Of Snickerdoodle Cookies
Some people believe snickerdoodles to be of German origin, but the simple, delicious cookies were actually likely first created in New England.
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When And How To Feed Your Sourdough Starter
If you want to keep your starter healthy and ready for dough making, you absolutely need to feed it regularly -- and the right amount. Here's how.
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The Part Of Puff Pastry Dough You Should Never Roll Out
Puff pastry, whether homemade or store bought, is incredibly finicky to work with. For the best results, never ever roll out your puff pastry along the edges.
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The Sopranos-Esque Reason Capicola Is Also Called Gabagool
We have "The Sopranos" to thank for many cultural touchpoints including how they said certain Italian words like gabagool, another way to say capicola.
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Julia Child's Raw Egg Trick For Creamier Scrambles
Julia Child has a tip for nearly every recipe, and scrambled eggs are no exception. Her technique involves using raw eggs to get a perfectly tender result.
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The International Cuisine Marcus Samuelsson Wants To Tackle Next - Exclusive
With the recent opening of Marcus Addis in Ethiopia's capital city, Samuelsson continues to explore regional flavors and international twists.
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The Science Behind Why Store-Bought Bread Lasts Longer
If you've ever noticed that bakery bread goes stale way quicker than a loaf from the grocery store, you're not imagining things. Here's the science behind it.
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Ina Garten's Undercooking Tip For Incredibly Moist Chicken
If your chicken routinely turns out dry, you might be overcooking it, but not in the way you expect. Follow Ina Garten's expert advice for moist chicken.
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Poach Your Scrambled Eggs For Shockingly Creamy Results
For those eager to cook their eggs swiftly and bypass the post-scramble pan scrubbing, consider poaching your scrambled eggs for the creamiest consistency.
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Ice Cubes Are The Secret Ingredient For Better Grilled Cheese
Next time you make a grilled cheese, add an ice cube to the pan and close the lid. The trapped steam helps melt the cheese while keeping the bread from burning.
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The Time-Consuming Pork Chop Prep Step You Can Skip Entirely
Pork chops are naturally moist all on their own, so there's really no need to brine them before cooking to end up with deliciously succulent meat.
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The Tortilla Step You Shouldn't Skip For Perfect Enchiladas
To ensure your enchiladas come out perfect every time, always make sure to fry the tortillas first so that they can hold up to the fillings and sauce.
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How Wasabi Tricks Your Senses When Eating Sushi
That green paste that comes with your sushi rolls is more than just decoration - wasabi actually can trick your senses when eating the Japanese dish.
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The Origins Of Fast Food In The Ancient Roman Empire
While any Californian can tell you In-N-Out was the first modern drive-thru burger joint, fast food actually has its roots in none other than Ancient Rome.
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Nut Butter Is Your Secret To Totally Elevated Store-Bought Salsa
Is your store bought salsa feeling a little bland? If so, then all you need to do is add a little dollop of your favorite nut butter to brighten things up.
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The Unsanitary Way The Screwdriver Cocktail Got Its Name
If you wondered how the screwdriver got its name and assumed it had something to do with real screwdrivers, you're bang on. Or at least that's what legends say.
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Bread With Chocolate Sprinkles Is The Netherlands' Favorite Breakfast
Hagelslag - sweet chocolate-flavored sprinkles dusted on buttered toast, similar to Australian fairy bread - is a beloved breakfast in the Netherlands.
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The Best Substitute For Cornstarch Is Already In Your Pantry
Cornstarch is a workhorse of a thickener and also creates the crispiest coatings, but if you run out, there's a great substitute sitting in your pantry.
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Your Store-Bought Sourdough Bread Might Be Sourfaux
You might think it's easy to identify sourdough bread by its taste, texture, or label, but one UK operation warns that shoppers might be buying clever fakes.
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Secrets Of Bologna You'll Wish You Knew Sooner
The secrets behind bologna's history and role in modern diets is a winding and fascinating tale. From immigrants to Oscar Meyer, here's what you need to know.
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