Add Cottage Cheese To Scrambled Eggs And Thank Us Later
You've seen the viral feta fried egg, but if you want an extra kick of protein with compromising flavor, it's time to turn to cottage cheese in scrambled eggs.
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Freeze Your Rolling Pin For Superior Pastry Dough
If you want the best pastry dough of your life, to stop your butter from melting in the pastry, you need to chill your rolling pin before you use it. -
A Guide To Pierogies: Recipes, Cooking Tips, And More
Whether you eat pierogies all the time or not, there's plenty to discover about their origin, possible cooking methods, and various renditions of them. -
The Trick To Making Fancy Cocktail Ice Without A Silicone Mold
We've all found ourselves scrolling through social media, admiring those fancy drinks with fancy ice. Fortunately, you don't need specific molds to make it. -
Why Many Restaurants Choose To Serve Frozen French Fries
Many restaurants, even the fanciest of exclusive seafood establishments, don't make their fries in house. They use frozen French fries, and for good reason. -
How Long You Have To Drink An Open Whiskey Bottle For The Best Flavor
Most whiskey is aged for a long time, so it might seem like it lasts for years, but its shelf life is much shorter if you want to drink it at its best. -
What It Means To Order An Affogato-Style Frappuccino At Starbucks
If a sweet, milkshake-like Starbucks Frappuccino never tastes strong enough for you, try asking for it affogato-style and enjoy an extra punch of coffee flavor. -
The Precise Difference Between A Chef's Knife And A Santoku Knife
A chef's knife may be the most famous cutting tool in the Western world, but a Japanese santoku knife has a few advantages that make it equally valuable. -
Pissaladière Is The French Pizza Style You Need To Try
Every regional cuisine seems to have its take on pizza, and Provence is no different. Niçoise pizza, known as Pissaladière, features anchovies and onions. -
Why Rum Should Make An Appearance In Your Next Martini Variation
If you're not a fan of the bracing, botanical flavor of a classic martini, these great ideas for rum-based, martini-inspired drinks could be for you. -
Smoke Your Chocolate For Richer Desserts Every Time
You've heard of smoked meats, smoked cheeses, but did you know that you can also smoke your chocolate? It brings s'mores quality to all your goodies. -
Dry Brine Your Pork Chop For The Crust Of Your Dreams
There are many reasons why a dry brine creates a crust like no other on a juicy pork chop, and it's actually easy to craft and use your own formula. -
The Starchy Difference Between Couscous And Quinoa
While they may look similar at first glance, quinoa and couscous could not be more different. That's because one is actually a seed and the other is pasta. -
The Glamorous Origin Of Hong Kong's Pork & Egg Rice
Sorrowful Rice wasn't invented for a restaurant or a cookbook, nor was it thrown together out of necessity by a hungry line cook. The dish comes from a movie. -
What To Look For When Buying Challah Bread
With its many braided strands, challah is a stunning addition to any meal, but if you're not familiar with it, picking the best loaves can seem tricky. -
How Long Vermouth Will Stay Drinkable After Opening
Vermouth is a key part of a handful of classic cocktails. Sometimes, you only need a little bit and are left with a nearly full bottle afterward. Will it last? -
Extra Eggs Are The Secret To Better Boxed Brownies
If you want better boxed brownies, the details are all in extra egg yolks. Plan another egg or two beyond what the box calls for and be ready to be amazed. -
The Key Difference Between Pies And Tarts
Pies and tarts may seem similar, and they are! But there are some differences that make them distinct, and that mostly comes down to the crust. -
Mistakes You Should Avoid When Cooking With Olive Oil
Olive oil makes a variety of dishes taste so much better. But you might be stumbling with this ingredient -- let's review some mistakes so you can avoid them. -
Why You Should Only Buy Tongs At A Restaurant Supply Store
Restaurant supply stores aren't just for restaurants - you can buy items for your own kitchen too and it's a great resource for buying things like tongs. -
Why Starbucks Baristas Write The Letter B On Your Cup
Learn what it means when a Starbucks barista writes a capital B on your cup, plus the meaning of other shorthand drink codes and how they help out the staff. -
The Best Tool To Cut Spam Is Part Of The Package
Whether you're out camping and forgot the knife or are simply in a hurry to prep your lunch, you can use the lid on Spam to easily slice the meat. -
Why Penne Alla Vodka Is Called 'Disco Pasta'
There are a few colorful stories that try to explain why penne alla vodka -- already a mysterious dish -- was known as 'disco pasta' during decades past. -
Giada De Laurentiis' Favorite Lightning-Fast Appetizer
When unexpected company arrives or other dishes take up all her time, chef Giada di Laurentiis makes this Italian appetizer that's practically effortless. -
Ditch Your Basic Croutons For Flaky Air-Fried Croissants
Fossilized grocery store croutons can sabotage a salad. Why not dice up some buttery croissants and take advantage of your air fryer for a flaky, crispy topper? -
Can You Eat Raw Scallops Without Getting Sick?
Scallops aren't the most common seafood to serve raw, and their safety and quality depends on many different factors, from harvesting to preparation. -
Ranch Dressing Was Actually Invented By A Cowboy On A Dude Ranch
Today, ranch dressing is everywhere and used for everything. But before 1950 it ceased to exist. That's before a cowboy on a dude ranch invented it.
