Making homemade nachos can be a fun if not delicious cooking activity, but if you want to prevent a soggy mess, use this baking tool you may have on hand.
There is a debate ever ongoing between the virtues of dried versus canned beans, but Spanish Michelin-starred chef José Andrés prefers to buy his beans jarred.
If you're wondering if you should add oil to a pan before or after heating it, there are a few reasons why you should choose the latter for high-quality oil.
If you live in a humid environment, or your kitchen regularly gets steamy, you may notice your salt caking in the shaker. To prevent this, simply add raw rice.
For fans of the Wendy's Frosty, these custom Starbucks Frappuccinos are sure to please, and can even be ordered in chocolate, vanilla, strawberry, and more.
Giada De Laurentiis can whip up pretty much any dish, but even she knows it's the kitchen tools that are her secret weapon, including her go-to spatula.
If you want to really ensure that your pasta sauce has a creamy mouthfeel, the secret isn't cream or cheese -- all you need are egg yolks for a luxurious sauce.
There's nothing quite like a beautifully charred corn on the cob, but the shucking involved, oy! Make your life easier with a simple tool: your microwave.
When you don't have condensed milk on hand, this canned dairy-free product is a great substitute, and there are also routes to take when you're in a pinch.
Just when you think you've perfected your scalloped potatoes, your sauce breaks and the milk curdles. Why does this happen? Well, it comes down to fat and heat.
While you can easily get matcha at your local coffee shop, a devoted matcha drinker may prefer to have a home kit, complete with a chasen, or bamboo whisk.
Canned tomatoes that are steam peeled and free of additives remain the most intact, colorful, and closest to the texture of fresh tomatoes you can find.
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.