15 Simple Ways To Upgrade Tartar Sauce
Tartar sauce is a go-to for upgrading seafood dishes, but why not upgrade the tartar sauce itself? Add one of these ingredients to kick things up a notch.
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How To Make Homemade Crunch Bars With Just 2 Ingredients
Crunch bars, chocolate candy bars that are speckled with puffed rice, are as delicious as they are easy to make at home -- and with only two ingredients.
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The Clever Hack That Will Prevent Popsicles And Ice Cream Bars From Dripping
To keep your (and your kids') hands clean this summer, use an everyday baking item to catch sticky drips from ice pops and ice cream bars as they melt.
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Chefs Weigh-In On The Ultimate Guide To Dry-Aging Steak At Home
If you love ordering a dry-aged steak at your favorite steakhouse, you may be wondering if you can do your own dry aging at home. We asked the experts.
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This Chef Says These Are The Mistakes Everyone Makes When Cooking Lasagna
Lasagna is a classic dish with classic techniques. We asked an expert Italian chef to shine a spotlight on easy mistakes that can lead to a lackluster lasagna.
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The Horseradish Swap That's The Perfect Addition To Cocktail Sauce
Ever find yourself with a hankering for homemade cocktail sauce, but you're out of horseradish? If you have some mustard or mustard powder, you're good to go.
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Gordon Ramsay's Tip For Not Burning Yourself When Making Steak
One of the pitfalls of preheating your skillet to get that delicious sear on your steak is that you risk burning yourself, but Gordon Ramsay's technique helps.
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How To Cut Avocados Like Bobby Flay
Bobby Flay has a great way for cutting avocados quickly and making even dices throughout -- all it involves is using his "diamond" technique.
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The 2 Ingredients You Need To Make Homemade Thin Mint Cookies
Are you craving a Thin Mint, but they're out of season? Never fear! You can make them really easily with only a cracker and some Andes mints.
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How To Order From A Taco Truck Like A Pro, According To Experts
If you love taco trucks but are sometimes a little intimidated when ordering, we've got you! Let's review some basics so you can order with confidence.
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To Frost Cakes In Seconds, Try This Microwave Hack
Frosting a cake can be a mighty endeavor, even if you skip the crumb coat. To make your life simpler, try microwaving the frosting first to make it pourable.
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Why You Should Be Drinking Red Wine With Burgers, According To An Expert
You may not think red wine and burgers go together hand in hand, but, according to bar manager Cody Freed at the Infinite Monkey Theorem, they just make sense.
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Ree Drummond's Ice Cream Cake Relies On A Store-Bought Favorite
Ree Drummond, aka the Pioneer Woman, knows how to make a tasty ice cream cake sure to please everyone, and best of all, it's assembled with premade goods.
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How To Salvage Undercooked Bread (And Avoid Burning The Top)
There's nothing as disappointing as taking your bread out and finding it underdone. However, you can save things with a low bake and some tin foil.
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How To Get Those Dazzling Crosshatch Grill Marks On Your Meat
There are certain ways to amp up your grilling game, and one such showstopper is to have that gorgeous crosshatch on your meat (or vegetables).
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The Creamy Ingredient You Need For Unbeatable Vegan Pizza
If you want to take your vegan pizza and make it even better than you thought possible, you absolutely need to try adding some cashew cheese.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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