The Difference Between Shakshuka And Eggs In Purgatory
Shakshuka and eggs in purgatory both feature gorgeous poached eggs gently simmered in a tomato-based sauce, but the two dishes are actually different.
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Julia Child's Favorite Soup Had Just 3 Ingredients
French cooking doesn't have to be complicated. Just look at the amazing dishes Julia Child was able to make with a few ingredients, including her favorite soup. -
Massive Listeria Outbreak Causes Recall On Shelled Walnuts
The FDA has announced a class I recall on Stutz Packing Company walnuts over listeria concerns, following up a lower priority recall in July. -
Why Topping Ice Cream With Soy Sauce Just Makes Sense
There are a million ways to eat ice cream, and topping it with a powerfully salty, deliciously savory sauce like soy is a great way to enhance the sweetness. -
How Iberico Cheese Is Different From Manchego
There's no denying the quality of Spanish cheeses, but what is the big difference between a Manchego cheese and its cousin the Iberico cheese? -
The Best Way To Whisk Up Self-Rising Flour At Home
Not everyone keeps self-rising flour on hand, but if with this simple substitute using plain all-purpose, you can make virtually any recipe you please. -
Popular Candy Brand Sold At Target, Walmart Recalled For Salmonella Contamination
Palmer Candy Company products, which go by other names in Target and Walmart, are being recalled due to salmonella. Here are the ones to avoid. -
This Was Anthony Bourdain's Preferred Cut Of Steak
Anthony Bourdain was known for his straightforward views when it came to the culinary world, and his take on the best steak out there is no surprise. -
Can You Eat Food From Dented Canned Goods?
No one wants to toss a can of food they'd been planning on using, but when are dented cans safe for consumption and when should they be tossed? -
Can You Get Tipsy From Boozy Ice Cream?
Creative types of boozy ice cream provide spirited dessert options. But can they make you drunk? The answer is a matter of science, and we have the scoop on it. -
A Pastry Chef Shares When To Use Salted Vs Unsalted Butter
You might wonder when to use salted vs. unsalted butter -- because with all the butter out there, it can get confusing. But this pastry chef sheds light. -
Why It's Hard To Pair Cheese With Scotch (And The Best Cheese To Pair It With)
Scotch whisky has a bold flavor that doesn't pair well with many cheeses, but the cheese it does pair with smooths out the whisky and makes it more sippable. -
The Magic Ingredient For Crispier Roasted Potatoes Is Already In Your Pantry
There's a magic to making the crispiest roasted potatoes, and it's actually quite easy to pull of; in fact, the secret ingredient is in your pantry. -
The Ultimate Tip For Perfectly Caramelized Grilled Citrus Fruit
Think grilling citrus fruit is odd? This simple trick will deliver wow-worthy, perfectly caramelized results that you'll want to enjoy again and again. -
The Saucy Tip You Should Know Before Grilling Ribs
There's nothing better than a delicious, succulent rib straight off the grill, but make sure not to make this one saucy mistake for the best results. -
Effortlessly Fix Runny Rhubarb Pie With An Extra Step
Rhubarb pie is the ultimate spring treat, but it can easily be ruined if your filling is too runny. Luckily, there is an extra step that can prevent this. -
The Original Tuna Melt Was A Happy Mistake
If you love tuna melt sandwiches, you have a clumsy deli counter worker to thank. Legend goes, the dish was a happy mistake on a grilled cheese. -
Level Up Your Sliders With Red Lobster Biscuit Buns
Red Lobster's Cheddar Bay biscuits may be perfect as=is, but that doesn't mean you shouldn't use them to make extra-delicious sliders and other dishes. -
Add A Horseradish Crust To Your Steak For Flavor In Every Bite
Making a robustly flavorful horseradish crust for your next steak dinner is a simple process, and it really delivers in terms of both taste and texture. -
The Textural Difference Between Pavlova And Meringue
Meringue and pavlova look similar, and are mostly made with the same ingredients, but there are distinct differences between these delicate delights. -
Why It's Always Worth It To Buy The Salmon At Whole Foods' Salad Bar
No one can deny that salmon is as delicious as it is pricey, so to avoid astronomical costs, take a trip to Whole Foods' salad bar instead of buying fresh. -
What Makes Nori Different From Other Types Of Seaweed?
Nori is an essential ingredient for sushi, but there are many differences between nori and other types of edible seaweed. We provide the lowdown on tasty algae. -
The Course Anthony Bourdain Always Wanted To Skip
Anthony Bourdain was a notorious fan of fine dining and casual eats, but which course did he claim that he could take or leave and wouldn't miss? -
Frozen Fish Sticks Made With The Highest And Lowest Quality Ingredients
Frozen fish sticks are a convenient, protein-rich food. Here are the brands you should add to your cart and those you should leave in the freezer aisle. -
Should You Keep The Lid Open Or Closed When Grilling?
For those who are just starting on their grilling journeys, you may be wondering whether or not you should grill with the lid open or closed. Well, it depends. -
How To Store Garlic, Roasted Or Fresh
Garlic is ubiquitous as a spice, but despite its longevity, if you don't store it properly, it will go bad quickly and sprout or rot before you can use it. -
The Mess-Free Way To Cook A Head Of Broccoli On The Stove
A whole head of broccoli is often more economical than buying it prepared, but cutting it up can make a giant mess. Avoid the chaos with this cooking tip.
