The Parchment Paper Trick To Clean Hard Water Stains
If you want to remove hard water stains in your kitchen and have tried everything, there may be another trick courtesy of TikTok - using parchment paper.
-
-
The Crunchy Step You Shouldn't Skip When Making French Toast
Though it may seem strange, toasting your bread before making French toast helps trap moisture inside the bread, while the outside remains crisp and crunchy. -
How To Store Fresh Donuts To Slow Down Staling
The key to preventing leftover donuts from turning stale, hard, and even moldy is to store them quickly and use the correct type of storage vessel. -
How Giada De Laurentiis Puts Stale Leftover Panettone To Use
If you have leftover panettone from the holidays, take a tip from Italian chef Giada De Laurentiis and revive the bread for this classic topper. -
Most Of The World's Cheese Professionals Start At Whole Foods
If you're looking for cheese recommendations, Whole Foods Market, with its impressive number of Certified Cheese Professionals, is a great place to start. -
A Bag Of Fritos Is Your Secret For Flavorful And Crunchy Fried Chicken
Frito-crusted fried chicken will give your meal the crunch you crave, with flavors that are unexpected but delicious. Plus, it pairs well with multiple sauces. -
The Actual Purpose Of The Absorbent Pads In Ground Meat Packaging
At first glance, the absorbent pads in your meat tray may seem superfluous, but they actually play a very important role in soaking up potential bacteria. -
Why Do Raspberries Come In Smaller Packages?
Learn why you can't normally buy raspberries in boxes that hold more than a few ounces, plus tips for buying and storing the berries properly. -
Why Pita Bread Isn't Considered Gluten-Free
Although pita bread may appear flat, there are actually the same glutens inside of it as normal bread since it uses much of the same grains. -
The Step You Should Skip To Prevent Soggy Garlic Bread
If your garlic bread tends to turn out soft and soggy instead of crispy, you might want to skip a sneaky step that's called for in many recipes. -
Why Judy Joo Never Buys Frozen Lobster
When it comes to lobster, in most places you have an option to buy fresh or frozen. But there are many pro chefs like Judy Joo who say never to buy it frozen. -
Details You'll Want To Know About Shark Tank's Fishwife
Fishwife is making a splash on "Shark Tank" with its ethically sourced tinned fish, which has seen a major boost in popularity over the last couple of years. -
Here's Where The Name 'Cocktail' Came From
There are several interesting origin stories for why cocktails acquired their current definition, but the most plausible one has to do with racehorses. -
Do Whole Foods Still Count If They're Canned Or Frozen?
If you are adhering to or considering switching to a whole-food diet, you might be left wondering whether or not canned and frozen produce counts as whole food. -
Onion Cooking Hacks You'll Wish You Knew Sooner
Cooking with onions may seem daunting, but they are a total culinary staple for a reason. Here are some essential cooking tips you'll need for them. -
The Ice Cube Tray Hack That Makes Freezing Stock Easier Than Ever
If you want soup in a pinch, there's an easy way to do so. Simply use your ice cube tray to freeze individual portions of stock that you can thaw any time. -
Ina Garten's Pro Tip To Make Simple Ingredients Shine
People turn to Ina Garten's expertise about cooking and entertaining for good reason. The chef has a wealth of pro tips to offer, focusing on a key element. -
You're Wrong About How Hot Restaurant Food Should Be
Is the food at your favorite restaurant being served to you too hot? While there is a good reason for this, it does have its downsides when it comes to taste. -
Why You Should Add Sweet Cold Foam To Your Starbucks Refresher
Starbucks' cold foam boosts numerous hot and cold coffees and teas, but have you tried it on a Starbucks Refresher? Here's why this combination works. -
How To Clean Apples If You Prefer Them Skin-On
You might think a quick rinse in the sink is the best way to clean an apple, but there's actually a more effective way that involves a little baking soda. -
Why You Can't Keep Your Best Whiskey In Its Original Bottle
By storing your special whiskey in a smaller bottle or decanter, you'll reduce the amount of air in the bottle, thus limiting oxidation and extending its life. -
The Historical Soup Etiquette We Still Follow Today
We have the ancient Egyptians to thank for how we eat soup today. Based on their practices, many modern humans eat the meal the same exact way. -
Is It Safe To Cook Frozen Ham Without Thawing?
Everyone loves a baked ham, but thawing from frozen is extremely time-consuming. Learn the best tips for cooking a ham straight from the freezer. -
The Biggest Mistake You're Making With Red Velvet Cake
According to content creator and baking expert Sarah Fennel, overbaking is the primary issue home bakers face when trying to make red velvet cake. -
All Your Sushi Questions, Answered
You've got questions about sushi that we'd love to answer. From etiquette to sustainability, let's take a deep dive into the marvelous world of sushi. -
The Sheet Pan Hack To Quickly Cool Pasta Salad
Whether you need to make pasta salad quickly for a last-minute event or are simply hungry and can't wait, this sheet pan trick can speed things up. -
Why Ree Drummond Prefers To Buy Frozen Vegetables
This is why famed chef Ree Drummond, known as The Pioneer Woman, usually prefers to buy frozen vegetables for her staple stews, casseroles, and more.
