The Muffin Tin Hack For Delicious Cookie Cups
Want to know what makes any day of the week a whole lot better? A scoop of ice cream inside a cookie cup. You don't need fancy tools to make one, either.
-
-
Skip The Meat And Make Meatballs With Ricotta Cheese
Want to stretch your budget just a bit or simply try something new and delicious? Swap out the meat in your meatball for ricotta and enjoy polpette di ricotta. -
3-Ingredient Bang Bang Sauce Is Too Versatile To Ignore
Bang bang sauce is simple to make, but all it really needs to take just about any meal from good to stinking fantastic is a whopping three ingredients. -
The Simple Method To Properly Clean Collard Greens
You may have heard that you're meant to soak your collard greens, but that can actually risk spreading disease and germs. Clean them this way instead. -
How To Dye Easter Eggs With Whipped Cream And Kool-Aid
Follow our easy steps for turning whipped cream or Kool-Aid into edible dyes, so you can make classic pastel Easter eggs or even rainbow tie-dyed versions. -
How To Destem Kale Like A Professional
While buying de-stemmed kale seems like a time saver, it is very easy to do at home. Plus you save yourself the hassle of picking out stems or slimy leaves. -
The Bacon Alternative Gordon Ramsay Uses For His Vegan BLTs
Gordon Ramsay has gone vegan -- for lunch. To make some truly stellar 'facon,' the celebrity chef combines two things: rice paper and tofu crumbles. -
Mix Cool Whip And Cream Cheese For An Easy, Decadent Frosting
Frosting -- it's the delicious topper on your cake, but gosh it can be a pain to make. Want an easy mix? Simply blend Cool Whip and cream cheese. -
The 2 Inexpensive Beef Cuts To Mash Up For Perfect Meatballs
We can all recognize that beef is getting pricier. However, you don't need to compromise on flavor with these two inexpensive cuts when making meatballs. -
Ina Garten's Tangy Secret Ingredient For Next-Level Smash Burgers
Ina Garten is known for her simple yet elegant meals. Her dishes are no-fuss but flavorful masterpieces, and her smashburger is no exception. The key? Mustard. -
Toasted Flour Is The Key To Bakery-Worthy Dough
If you want your home-baked goods to take like they came straight from a professional bakery, you need to start toasting your flour before you cook. -
The Fork Hack To Shape Gnocchi In Seconds
You don't need a gnocchi paddle or rolling board to make deliciously perfect gnocchi. All you need to make the pasta is your thumb and a fork. -
The Step You Should Never Skip To Prevent Soggy Coleslaw
So, you made your grandmother's world famous coleslaw for the potluck only to find that it's a soggy, watery mess at arrival. What gives? The answer is salt. -
Leave The Tails On Shrimp To Avoid A Common Overcooking Error
Do your shrimp turn out rubbery? Curled up into tight messes that are difficult to eat? The problem -- you're likely removing the tail before you cook them. -
Mayonnaise Is The Secret To Unbelievably Moist Tuna Steaks
Want to ensure you get a perfectly cooked tuna steak that's positively juicy? You don't need fancy equipment -- just a touch of mayonnaise on the outside. -
The One Type Of Sauce To Keep Far Away From Your Instant Pot
If you're cooking your dinner in an Instant Pot, you absolutely need to keep anything with dairy away from the pressure cooker, as it will curdle fast. -
Why You Should Roll Salmon Steaks Before Grilling Them
There are plenty of ways to grill salmon, but if you aren't taking the time to roll it first, you're going to end up with an unevenly cooked fish. -
Giada De Laurentiis' Bold Secret Ingredient For Bucatini Pasta
Giada De Laurentiis, veritable queen of pasta, has done it again with another unexpected but wow-worthy pairing. For extra umami, she mixes in miso to bucatini. -
Make One Easy Switch To Avoid Burning Fresh Garlic Forever
How many times have we thought we had perfected a dish only to burn that delicate yet pungent garlic? Do this one switch, and make that a thing of the past. -
The Best Poached Eggs Are Frozen Before They Hit The Water
Everyone has their own way to poach eggs, but if you haven't tried freezing them first, you're missing out. It takes the stress out of keeping the egg's shape. -
Mary Berry's Noodle Tip For Better Lasagna
If you want to make a quick-cook lasagna but have heard negative things about no-cook pasta, then you need to read Mary Berry's tip to improve texture. -
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. -
The Difference Between Sunny-Side Up And Over-Easy Eggs Is One Flip
Fried eggs are a staple in many a breakfast, but there are different types we should all know, including the difference between over easy and sunny side up. -
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. -
Bobby Flay's Traditional Tip For Crisping Grilled Chicken Skin
No one can deny that Bobby Flay knows his way around the grill, having made a name for himself doing so. So when he says put a brick on your chicken, we listen. -
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. -
How To Improve Store-Bought Frosting With Just Butter
Baking from scratch is delicious, but boy, it can take time. Store-bought frosting makes life simpler, and you can improve its taste so easily with one thing.
