How Acidity Affects The Shelf Life Of Canned Foods
Acid can act as a preservative to keep food safer for longer. But if that's true, why do acidic canned goods like tomatoes have a shorter shelf life?
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How To Score Sourdough Bread For A Beautiful Rise Every Time
Interested in making your own sourdough? You may be wondering how to get those beautiful scores on the finished product -- thankfully, it's easy. -
Liven Up Bland Spaghetti Sauce With One Briny Ingredient
If you've got a less than stellar jar of tomato sauce that you want to brighten up, it's time to take a page out of puttanesca's book and grab the capers. -
How Bobby Flay Perfectly Melts The Cheese On His Burgers Every Time
Do you want your cheeseburger to have perfectly melted, ooey-gooey, deliciously drippy cheese every single time? Try Bobby Flay's melting technique. -
The Plates Ina Garten Never Uses When Hosting A Dinner Party
No one throws a dinner party like Ina Garten throws a dinner party, and if you want to know her secrets, a lot of it boils down to presentation. -
What Magnolia Blossoms Taste Like (And How To Prepare Them)
Spring means bright, beautiful magnolia blossoms perfuming the air, but you can do more than enjoy their scent -- you can actually eat them. -
The Tartar Sauce Alternative You Need For Fish Sandwiches
What goes better with a fried fish sandwich than tartar sauce? Not a whole lot - except maybe a fresh, homemade remoulade or aioli slathered on top. -
Don't Just Slather Mayo On The Outside Of Grilled Cheese — Put It On The Inside Too
If you want to get the cheese pull you've dreamed of when you make a grilled cheese, you need to put mayonnaise inside the sandwich, not just on the exterior. -
Anthony Bourdain's Tip For Restaurant-Worthy Veggies At Home
Want to know why vegetables always taste better at a restaurant? Anthony Bourdain lets us in on the secret: copious amounts of butter and sugar. -
Expert Tips For Making Hollandaise In Half The Time
Hollandaise is one of the most delicious parts of brunch, but it's one of the hardest mother sauces to master. Fortunately, you can make the process easier. -
Store Guacamole With A Layer Of Water To Prevent It From Browning
If you want to keep your guacamole that beautiful shade of green, one of the best things you can do is put a layer of water on top to block oxygen. -
How To Eat A Whole Fish And Look Like A Pro Doing It
Eating a whole fish can seem intimidating, but carving the meat is a much easier affair if you take it step-by-step and keep the type of fish in mind. -
Deviled Egg Tulips Put A Springy Twist On A Classic Appetizer
Want to impress your guests with the perfect springtime display at your next gathering? Turn your deviled eggs into beautiful (edible) tulips. -
José Andrés Favorite Childhood Sandwich Reinvents The Omelet
José Andrés is known for both his humanitarian work but also his delicious food. But one of his favorite snacks is surprisingly simple and features an omelet. -
Move Over Chopped Sandwiches — Chopped Bagels Switch Up Your Breakfast
Sure, chopped sandwiches gave us a new way to stuff salads into sandwiches, but chopped bagels? This might be the best way to eat bagels since the sliced bagel. -
Boost The Flavor Of Your Collard Greens With An Easy Water Swap
Many of us know that boiling thick greens like collards can make them tender, but how do you make them flavorful? Swap water for beer or stock. -
The Secret Ingredient José Andrés Tops His Garbanzo Beans With
Humanitarian and chef José Andrés is known for his delicious and creative combinations with Spanish flair, and his garbanzo bean topping is no exception. -
Baking Soda Is The Ingredient Your Stir-Fry Is Missing
If you want to enhance your stir-fry with meat that melts in your mouth, then you need to try velveting, which relies on a baking soda marinade. -
A Paper Bag Is Key To Making Jalapeños Last Longer In The Fridge
If you've got a haul of jalapeños and don't know how to keep them fresh, the good news is you can pop them into the fridge -- just keep them dry. -
The Creamy Ingredient Bobby Flay Dollops Into His Scrambled Eggs
There are, perhaps, a thousand ways to make scrambled eggs, but Bobby Flay's version features a type of dairy not often found in American homes. -
The Mistake You're Probably Making When Reading A Recipe
Reading a recipe may seem straight forward, but some of the language can be tricky. Here's what you need to know to ensure success every time. -
The Canned Sardine Labels You Should Always Look Out For
Sardines are having a moment in social media, and for good reason, but how can you ensure the fish you're buying is ethically and sustainably sourced? -
The Easy Way Ina Garten Makes Her Breakfast Bacon
Want extra crispy bacon that's easier than saying one, two, three? Follow Ina Garten's method and put your pork into the oven for deliciously crunchy results. -
The Less Spicy Swap For Perfect Jalapeño Poppers
There are plenty of was to make delicious jalapeño poppers, but for those looking for something a little less spicy, turn to pepperoncini peppers instead. -
How Michael Symon Puts His Own Spin On The Viral Pesto Egg Recipe
We've all seen the viral ways people combine pesto and eggs, but Michael Symon is here to set us straight: Pesto does not belong in a hot pan. -
The Easiest Way To Upgrade Store-Bought Mayo
Let's be real -- store bought mayonnaise is a convenience, but you can make it taste like a luxury with a simple tweak. Just introduce an acid. -
The Texas Roadhouse Hack That Makes Meal Prep Painless
Do you want your entire lunch or dinner menu prepped for you for about $40? Of course you do. The answer lies in Texas Roadhouse family meals.
