If you feel like leftover pasta isn't worth saving, learn how long it lasts and how to store it properly to cut down on food waste and prep easy future meals.
You have probably heard that when an egg floats, it's rotten. Well, maybe, but not necessarily. You need to crack the egg to see if it's really gone off.
Any sort of nacho recipe can wind up with soggy chips under a mountain of toppings, and avoiding this pitfall is as simple as using one extra prep step.
If you haven't heard of smothering, you may have heard of étouffée, which is where we get the term. In essence, you cook your meal in a delicious sauce.
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.
With some tweaks you can turn canned chili into a masterpiece that rivals any chili you might make on your own. Here's some inspiration to help get you started.
A big jug of coffee creamer can be a blessing in your morning Joe, but often, a little goes a long way. So how long do you have to use up the whole lot?
Japanese eel sauce is a simple, delicious, versatile condiment with a long and proud history, and it's worth learning what goes into it (and what doesn't).
Light and fluffy yeast donuts need to proof and rise before being shaped and deep-fried, whereas dense cake donuts can be baked or piped and deep-fried.
For those who hesitate to cook bacon on the stove because of the kitchen-dirtying splatters of fat, a pot can cut down on mess while delivering tasty results.
Specially Processed American Meats, Spiced Ham, we've likely heard it all - but where did the name SPAM really come from? It's a bit of a mystery still.
Turn to a flaky white fish for the best homemade fried fish sandwich; they’re fairly mild, which means they'll complement the bold flavor of tartar sauce well.
For spiked drinks like Twisted Tea and Mike's Hard Lemonade, if you were ever curious as to what type of alcohol is used, it's actually a bit like beer.
Ina Garten suggests simply grating a frozen stick of butter over a sheet of parchment paper for perfectly uniform and soft pieces that won't melt too quickly.
Orange juice may be a breakfast table staple, but that carton won't last forever - and if it's freshly squeezed, it will have an even shorter lifespan.
Although coulotte is less popular in America, it is a fairly lean cut of steak that is a staple in Brazilian cuisine, where it is often grilled over live coals.