For The Perfect Burger, Skip The Pan And Break Out The Plancha
The even heating and large surface area of a plancha contribute to crafting burger patties with a crispy outer layer and a juicy, flavorful interior.
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Cereal Is The Coating Alternative That Adds Crunch To Chicken Tenders
Some chicken tenders taste better than ever, especially if the wrong breading is used. If you're making them at home, try an alternative coating with cereal. -
Powdered Eggs Are The Foolproof Substitute At Empty Grocery Stores
When eggs are so expensive that they make your wallet hurt, or you can't even find a carton, powdered eggs are an affordable, easy-to-use, versatile substitute. -
Do You Really Need A Coffee Canister To Keep Your Morning Joe Fresh?
Coffee lovers know that there are plenty of gadgets, tools, and machines to make the best, freshest cup of joe. But is a coffee canister necessary? -
Starbucks Reserve Unveils 2 New Drinks That Embrace Sweet Heat
Exclusively at its special Reserve locations, Starbucks is adding two new drinks to the menu that both feature hot honey as the star ingredient. -
The Do's And Don'ts Of Adding Dried Herbs To Pasta Sauce
Not all herbs remain as vibrant as their fresh counterparts when dried, but woody aromatics like bay leaves, rosemary, and oregano taste potent when dehydrated. -
When Do You Have To Worry About Fried Rice Syndrome?
The so-called fried rice syndrome actually applies to any cooked starch left at room temperature, and yes, it can be quite serious to many people. -
What Makes Breakfast And Dinner Sausage Taste Different
It's true that any sausage can be eaten for breakfast, but the specific product Americans call breakfast sausage has unique flavors and traits that define it. -
Should You Store Your Sourdough Discard In The Fridge?
Sourdough discard can be stored in the refrigerator for up to one week, after which it can be repurposed in a variety of sweet and savory baking recipes. -
The Food Anthony Bourdain Said Was The Worst He Ever Ate
Anthony Bourdain tried a lot of foods in his time, with his palate as adventurous as his travels across the world. Yet there was one food he deemed the worst. -
If You're Drinking Salt Water, Use Sea Salt
If you've decided to give the TikTok trend of drinking salt water a try, we recommend using sea salt above all other varieties due to its minerals. -
The Competing Origin Stories Of Butter Chicken
Butter chicken may be a crowd-pleasing dish, but in a fierce legal battle over its origins, no single invention story seems to make everyone happy. -
Ina Garten's Favorite Way To Cook Risotto Isn't On The Stovetop
Ina Garten deviates from tradition when making risotto. Rather than gradually adding ladles of hot stock to her rice, she pours it in all at once. -
Why Apple And Cheddar Are A Match Made In Sandwich Heaven
If your sandwiches feel a bit one-note lately, it's time to follow our tips for trying the perfectly coordinated combo of crisp apples and creamy cheddar. -
16 Tricks To Make Potatoes Extra Crispy
Here we offer easy-to-manage tips for making the crispiest potatoes, from picking the best spuds to professional culinary hacks and the best cooking techniques. -
How Coconut Butter Measures Up As A Peanut Butter Alternative
If you have a peanut allergy or want to try something new in recipes besides peanut butter, coconut butter can be a great alternative. Here's why. -
The Scientific Reason Blue Cheese Is Moldy But Safe To Eat
It's safe to say that most of us know that blue cheese has strains of mold in it, but what makes this mold safe to eat while other varieties are so darn toxic? -
Need A Savory Ingredient To Spice Up Cocktails? Try MSG
MSG excels in complex cocktail creations, serving as a tool to introduce savory elegance to simpler drinks, while enhancing their texture and balance. -
The Best Sides To Pair With Your Sunday Roasts
So, let's take a look at the best side dishes for your Sunday roast, allowing you to relax and enjoy a fulfilling Sunday meal with family and friends. -
The Common Mistake That Makes Lamb Mushy
Lamb is an incredibly tender meat that, when cooked right, can fall off the bone. But there is a common mistake you'll want to avoid when preparing it. -
What Is Blood Sausage, And Is It The Same As Black Pudding?
Not all of us understand the terms blood sausage or black pudding, but to populations around the world, these names denote a truly tasty treat. -
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. -
JJ Johnson's Quick Tips For The Best Rum Punch - Exclusive
To say JJ Johnson is an expert in Caribbean food is an understatement, and his tips on making a rum punch will give you the best tropical drink of your life. -
5 Unexpected Fresh Ingredients To Upgrade Your Burger
It doesn't take a whole lot to make a burger delicious, but you can always take things up a notch even more with a few unique and fresh toppings. -
What Is Rouille, And How Is It Different From Aioli?
You've likely had aioli, but you may not have had its delicious and spicy cousin, rouille, named after the rusty red color it gets from pepper and saffron. -
The Best New Orleans Restaurant For Po'boys, According To Local Chef Alon Shaya - Exclusive
Chef Alon Shaya knows his way around Nola eats, so when he says this is the best place to get a po'boy, we're taking notes and planning a trip. -
How Meatloaf Became America's Favorite Dinner
During the Great Depression, meatloaf presented an ingenious way to stretch what little protein many families could afford into a filling meal.
