The Unsettling Reason You Shouldn't Buy Imported Shrimp
Uncover the dark side of imported shrimp - linked to environmental harm, human rights abuses, and health risks. Choose domestic options for a safer alternative.
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Got A Bottle Of Lackluster Wine? A Splash Of The Right Soda Can Help
If you have a bottle of wine that is more lucklaster and subpar than you thought, you could always add some soda to it to revive its profile. -
The Biggest Mistake You're Making With Tuna Salad
We consulted an expert to find out how to turn a ho-hum tuna salad into a well-balanced, delicious meal, using ingredients you probably already have. -
Ina Garten's Best Tips For Cooking Perfect Chicken Every Time
If you love chicken -- let's be honest, who doesn't? -- Ina Garten has tons of tips on how to cook a perfect chicken every time. From salt to saffron, let's go! -
The Reason Your Sourdough Starter Might Be Failing
For those of us just starting our sourdough journeys, we may accidentally be killing off our starter by overlooking this important aspect of fermenting. -
The #1 Restaurant From Yelp's 2024 Top 100 Celebrates Vegetarian Latin Flavors
Tumerico, a restaurant serving up meatless Mexican cuisine, received the honor of being voted the nation's top-ranked restaurant out of 100 on Yelp in 2024. -
Sparkling Water Is The Best Budget Meat Tenderizer
It may sound strange to those who've never done it before, but using sparkling water (or even soda) as a marinade is a great way to tenderize meat. -
Why In-N-Out Is Gordon Ramsay's All-Time Favorite Fast Food Burger
For more than a decade, chef Gordon Ramsay has remained a loyal fan of the chain In-N-Out; in particular, he loves its Double-Double burger, animal style. -
The First Dishes That Defined Tex-Mex Cuisine
Today's Tex-Mex cuisine is quite well-known and diverse, but two specific dishes can be credited for getting it off its feet in the early days. -
For The Chewiest Cookies, Skip The Granulated Sugar
While some may like a crispy cookie, if you prefer yours to be delightfully chewy, you need to skip the granulated or white sugar for this easy swap. -
Smoked Ice Cubes Are What Your Cocktails Have Been Missing
It might be hard to imagine how smoked ice cubes are prepared and how they taste, but they're actually an easy-to-make shortcut to delicious smoky cocktails. -
For The Best Baked Potatoes Of Your Life, Try A Salt Water Brine
Do you want your baked potato to have crunchy skin that's perfectly salty all over? Of course you do. You need to brine your tots before they go in the oven. -
The 2 Countries That Produce Most Of The World's Mustard
When you hear mustard, you likely think of hotdogs, giant pretzels, or maybe even a honey-mustard dressing, but the origins of your sauce might surprise you. -
The Water Trick That Gets Cakes Out Of Bundt Pans Easily
Do your cakes often get stuck in your bundt pan? It's a common problem, but one that has a shockingly simple solution. Just soak the pan in some hot water. -
Asian-Inspired Cuisine Dominated Trader Joe's Frozen Fan Favorites
The 2024 Trader Joe's Customer Choice Awards results are in. This year, the entire frozen entree category was dominated by Asian-inspired meals. -
The Key Difference Between Orzo And Risotto
You've likely eaten both, but do you know the difference between orzo and risotto? One is a pasta, and the other is a deliciously creamy rice dish. -
Chopsticks Make A Perfect Cooling Rack When You're In A Pinch
If you need to cool down a batch of cookies or fried chicken ASAP, but you don't own a wire cooling rack, here's how to use chopsticks as a substitute. -
The Case For Adding Pickles To Your Breakfast Sandwich
Although pickles are more commonly used in hamburgers and deli sandwiches, they also make for a rather satisfying addition to your breakfast sandwich. -
Prime Rib Vs Ribeye: Everything You Need To Know
Whether you're a die-hard fan of prime rib or prefer ribeye, knowing the differences between them gives you the knowledge to appreciate their unique qualities. -
Anthony Bourdain's Crucial Advice For Slicing Onions
If onions are making you cry - whether from their chemical release or injury - there's a better way. Try Anthony Bourdain's advice for slicing the veggie. -
Here's How Long You Have To Drink An Open Bottle Of Almond Milk
Whether you have fresh or store-bought almond milk on hand, you should learn how long it lasts after opening, plus more tips on how to tell if it's gone bad. -
For Beautifully Chopped Chives, Try The Back-Slicing Technique
If you want beautifully chopped chives and other herbs, there's a technique the pros use - the back-slicing technique. Here are some tips to get started. -
How To Pour A Black And Tan For Clean-Cut Layers
This is how to pour a stunning black and tan (or half and half) that has a layer of pale, golden ale on the bottom of your glass with a darker layer on top. -
Why California-Style Pizza Has Such Unconventional Toppings
California-style pizza is known for its smaller pie size and unconventional mix of toppings, which pay homage to the state's impressive cultural diversity. -
What To Use If You Don't Have A Springform Pan
If you want to make a delicate cake or dessert but don't have a springform pan that would normally protect it, here's what you can use instead. -
The Key To Superior Schnitzel Is All In The Puff
Schnitzel is one of the most satisfying option in the fried foods category but the key to a superior result lies in its puff. Here's how to achieve the best. -
All Of The Different Ways To Cook Eggs Explained
There are more ways to cook eggs than you probably knew existed. Here's a breakdown of all the different ways to prepare this versatile ingredient.
