Lobster tails, with their delicate sweetness, subtle brininess, and rich buttery flavor, pair well with white wine, citrusy beer, and bright or salty cocktails.
Brownie edge fanatics, your attention please! There's a new hack from Martha Stewart that can help you get the most flavorful, texture-filled pieces ever.
Two of the main fats for frying eggs are butter and olive oil, but which is better? It turns out, they each have different properties for very different eggs.
Leave it to Ina Garten to provide a shortcut hack for the most delicious dessert ever. Here's the single ingredient she uses to make an unbelievable sauce.
Cornstarch, potato starch, or a bit of sodium citrate helps to emulsify the cheese in your fondue, creating creamy dish that won't separate as it sits.
Making grilled cheese sandwiches can be a pain, especially if there's no stove available and if you want to avoid a mess. There is an easier way - your toaster.
Making nachos at home can be such a joy when they're ready, but first you'll need to be sure not to burn them while melting the cheese. Here are some tips.
Do you love scrambled eggs? Do you also love custard? Bring the two together with the ultimate comfort food: French scrambled eggs, aka œufs brouillés.
There are a few good places in your kitchen for storing olive oil, but the area near your stovetop is not one of them, despite how convenient it may be.
Broilers are useful for finishing off dishes, but the speed and heat intensity when using them can create some tricky situations if you're not paying attention.
Do you have a surplus of sauce? Were you over exuberant with your spaghetti making, and now you're drowning in marinara? Don't let it mold! Use the freezer.
A Manhattan is a simple drink with few ingredients, which makes it more important to nail the recipe. According to a whiskey expert, swap bourbon for rye.
In an exclusive interview with Food Republic, Marcus Samuelsson shared his favorite Ethiopian ingredients to have on hand, such as honey and chickpea flour.
Lobster Thermidor is a decadent French dish but how did it get its start and does it really have everything to do with Napoleon Bonaparte? We look at its origin