Not All Chocolate Is Gluten Free. Here's Why
You might think that that plain old chocolate bar in your pantry is safe from gluten, but you just might be mistaken. Yes, chocolate can have gluten.
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Alfred Hitchcock's Favorite Breakfast Meal Was A Classic
Alfred Hitchcock was known for his excellent suspense thrillers but also his love of rich food. It stands to reason that his favorite breakfast was a classic. -
The Store-Bought Breadstick Upgrade That's Made For Bagel Lovers
The next time your menu includes store-bought breadsticks, consider giving them a boost of flavor with this easy upgrade. You won't regret it. -
The Fast Food Chain You're Most Likely To Find In US Airports Isn't McDonald's Or Subway
Many of the same franchises that fill U.S. cities can also be found in major airports. But the one that has the most prevalent presence may surprise you. -
The Simple Trick For A Meltier Grilled Cheese Sandwich
The star of a grilled cheese sandwich is, of course, the melted cheese. To ensure your sandwich has perfectly gooey cheese, consider tweaking one ingredient. -
The World's Most Expensive Milk Isn't From A Cow, Sheep, Or Goat
This scarce and valuable product is the costliest milk on Earth due to the difficulty in acquiring it, production limits and costs, and more. -
You're Probably Cutting Salmon All Wrong
If salmon is a regular fixture at your dinner table, you might want to double check that you're not cutting the fish the wrong way (you probably are). -
How To Ask For A Picanha Steak At The Butcher
The pichana steak might not always be available by name in the U.S., but we have some expert advice on how to order the cut from an American butcher. -
How To Substitute Mirin With Pantry Staples You Probably Already Have
Mirin is a common condiment in Asian recipes but if you happen to run out of it, there are simple swaps you can make that mimic its flavor profile. -
A Classic Italian-Favorite Herb Will Elevate Your Next Batch Of Sweet Tea
While the OG sweet tea recipe is a classic, there are tons of ways to elevate its flavors. One of the best is by introducing this sweet, slightly spicy herb. -
What It Means When Pizza Dough Recipes Call For Fresh Yeast
Find out how fresh yeast differs from the dry kind and if you really need to use it in certain pizza dough recipes, according to a pizza expert. -
The Absolute Best Way To Freeze Coffee Cake
If you have leftover coffee cake or want to make one ahead of a gathering, you're probably wondering the best way to freeze it. We've broken it down. -
Why Hatch Marks On Steaks Are Overrated
When you're grilling your steak, you may be tempted to try to get those gorgeous hatch marks, but are they worth it? Our expert argues that they aren't. -
The Sweet And Chunky Addition Your Salads Have Been Missing
Using this unexpected ingredient as a salad topper adds a satisfying crunch, sweet flavor, and floral notes all at once, creating a perfectly balanced dish. -
Upgrade Ohio Buckeye Candy With A Crunchy Graham Cracker Twist
Classic chocolate and peanut butter buckeyes are hard to improve on, but graham crackers add a texturally intriguing twist and are so easy to incorporate. -
Why It Pays To Dry-Brine Shrimp
Shrimp are a delicate protein, prone to drying out and becoming rubbery. To prevent this from happening, use this one expert-suggested cooking tip. -
There's Something Different About Cheeseburgers From Connecticut
Connecticut's unique cheeseburgers are slightly different from the traditional all-American grilled burger recipes you may be accustomed to. -
How To Make Steakhouse-Worthy Creamed Spinach At Home
We asked the owner of an award-winning steakhouse in Illinois for his best tips when making restaurant-quality creamed spinach at home. Check out his advice. -
For Bolder Jarred Salsa, Add A Little Bit Of Brine
Elevate your store-bought salsa with a unique pop of brightness and restaurant-worthy flavor by mixing in a touch of brine from a salty jarred food. -
Ristretto Vs Long Shot: What's The Difference?
When it comes to espresso, there are many different types -- ristretto and long shots, or lungo, are different thanks to how long they are pulled. -
Sushi Grade Vs Sashimi Grade Fish: What's The Difference?
Two of the most commonly used terms when referring to raw fish are sushi grade and sashimi grade - but is there really a difference between the two? -
The Starbucks Drink Trick That Angers Baristas
Sure, times may be tough, but that doesn't mean you should do whatever you can to get a free drink out of your barista -- especially this "trick." -
For The Perfect Tex-Mex Salad, A 2-Ingredient Dressing Is All You Need
A salad with zesty Tex-Mex flavors becomes super easy when you pair staples like cheese, beans, and tortilla strips with a super simple dressing. -
5 Delicious Swaps For Raisins In Baked Goods
Whether your pantry is bare or you simply don't like raisins, there are options for easy swaps when you're baking. To find the best, we spoke to an expert. -
Yes, There Is A Correct Way To Cut Skirt Steak
We asked Jorge Guzmán, a James Beard Award finalist and chef, about the best way to cut skirt steak to ensure it stays tender and flavorful. -
One Easy Swap Transforms Your Snowball Cocktail Into A Creamsicle Lover's Dream
A snowball features Advocaat and sparkling lemonade -- but you can make it taste like your childhood favorite, a creamsicle, with one easy swap. -
The Unexpected Crop North Dakota Produces More Than Any Other State
North Dakota may not be known for its farming, but its open green fields and rolling grassland is actually perfect for this one particular crop.
