We have the answer on whether or not breadcrumbs can grow mold, plus tips on how to store them so you don't have to worry about a spore colony in your pantry.
Martha Stewart has concluded that the best way to eat a dessert soufflé is by puncturing a small hole into which you can pour some crème anglaise directly.
No matter how loyal you may be to your family's secret potato salad recipe, keep an open mind and give some of these unique and creative varieties a try.
Okay, so you love cake mixes. Awesome. And we know that. That's why we have a list of the best and worst boxed cake mixes, according to reviews. Dig in!
There's a good reason why fried rice is actually better made with leftover rice, but you can still use fresh, so long as you know how to prep it properly.
Whether it's because oatmeal upsets your stomach or you're simply looking for something new, you can still make comforting breakfast bowls using quinoa instead.
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.
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.
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.
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.
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.
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.
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.
Every regional cuisine seems to have its take on pizza, and Provence is no different. Niçoise pizza, known as Pissaladière, features anchovies and onions.
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.
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.