With this trick that only requires a bowl of water, you can separate tart blueberries from the sweet ones, and never be surprised by a sour shock again.
Hollandaise and béarnaise look similar and even share some ingredients and uses in the kitchen, but they also have deliciously distinctions that set them apart.
Scallops are seafood jewels deserving of the perfect drink to accompany them, and these recommendations for beer, wine, and mixed drinks are surefire hits.
Ordering Italian cuisine is easy once you get the hang of it, but these common mistakes could impact how much you enjoy your meal when the food arrives.
Gnocchi is traditionally thought of as a pasta dinner but the bite-sized morsels can also easily be transformed into a tempting dessert similar to fried dough.
Onions are fantastic in so many dishes, but we can all agree that they leave quite the smell behind on our cutting boards. Fortunately, salt cures that.
Lasagna served at restaurants always seems to taste much better than you've ever made in your own kitchen, but there are ways to get your recipe closer.
The shelf life of opened pasta sauce depends on its ingredients, but you can rely on time estimates and notable signs of spoilage to avoid sauce gone bad.
Restaurant-quality flour tortillas can be yours at home; with one simple ingredient, the pillowy, flexible texture will be ready to fill with meat and cheese.
Health, cost, and sustainability play a big part in what seafood we choose to consume. Here are eight fish you can eat regulary -- and eight you should avoid.
For those who prefer slightly savory desserts over cloyingly sweet ones, this ingredient can add instant depth caramel sauce for a deliciously complex treat.
Ceviche is almost always soaked in a citrus marinade. Poke, on the other hand, is dressed with ingredients like sesame oil, soy sauce, and green onions.
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.
It may not seem intuitive, but adding ice to your homemade salad dressing is really a game changer. Believe it or not, ice emulsifies vinegar and oil together.
Beyond the alcoholic strength of a drink, there's sneaky factor that influences why certain liquors give you a nasty hangover more quickly than others.
Garlic is a great ingredient no matter how it's prepared and added to a dish, but the method used matters. Here are all the different ways to cut it for taste.
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 2024 Oscars are upon us once again, and the after-party, the Governor's Ball, is going to be full of bougie but basic dishes aimed to please the masses.
We tend to over-refrigerate our produce and in the case of cucumbers this could be detrimental to their shelf-life. Here are some better options for storage.
Chocolate is one of the most consumed foods in the U.S. but it doesn't just come from anywhere. It comes from cacao fruit, which tastes very different.
This is how to use spinach in place of artificial dyes to add a festive green hue to your St. Patrick's day side dishes, baked goods, and even desserts.
To give pastries a shiny glaze that's totally egg-free and vegan, use Giada De Laurentiis' egg wash substitute that adds a bonus burst of fruity flavor.
As a fresh cheese, cream cheese can be delicate, but learning about its shelf life and how to store it properly can help you use it before it goes bad.
If you have leftover canned pineapple, don't throw it away! Freeze it and use it for later applications like making smoothies, sorbets, and even meat glazes.