Break Out Your Frother Tool For The Smoothest Tequila Of Your Life
Yes, it's true: You can use a milk frother to introduce more aeration into your next tequila drink, resulting in a delightfully smooth-tasting spirit.
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How To Preserve Champagne Bubbles Without A Wine Stopper
There's nothing worse than flat Champagne, so it's worth learning about all the options for keeping a bottle nice and bubbly, even up to a month after opening. -
Deglaze Pans With Coke And Vinegar For Alcohol-Free Wine Flavor
If you want to dupe the flavor of a wine-based pan sauce without the wine, never fear! You can simply swap vino for Coke and red wine vinegar. -
How Much Whiskey One Barrel Actually Holds, In Bottles
It's pretty commonly known that whiskey is aged in barrels, but how large is each barrel? How much does one really hold, and how many bottles does it make? -
Why Bagged Lettuce Is Never Worth Buying At The Grocery Store
Bagged lettuce seems like a convenient and healthy choice, but it actually has several pitfalls to be aware of, including detrimental health-related effects. -
The Rules For When To Shake Versus Stir Any Cocktail
Both shaking and stirring a cocktail assist in chilling and diluting a drink, but the act of shaking has a more notable impact on its texture through aeration. -
The First Known Box Of Valentine's Day Candy Was Too Pretty To Eat
While Valentine's Day has been celebrated since around the 14th century (at least), heart-shaped chocolate boxes are much newer and were originally gorgeous. -
The Perfect Ingredient Swap For Mayo-Free Deviled Eggs
Next time you make deviled eggs, consider using sour cream instead of mayo - its creamy, rich texture and tang adds some delicious complexity to the dish. -
White Coffee Is The Perfect Variety For A Sweeter Tasting Brew
White coffee isn't to be confused of a coffee with milk -- it's a type of roasted coffee bean that's totally unique and worth a try if you like a mild brew. -
Is There Really A Difference Between Lard And Lardo?
It's worth learning what makes lard different from the lesser-known lardo, and why both of these tasty pork products deserve a place in your kitchen. -
The Secret Ingredient Tea To Add Smoky Flavor To Any Dish
Any tea drinker knows that different types of tea have vastly different flavor profiles, and if you want to add a smoky touch to dishes, you need this tea. -
Why You're More Likely To Find California Oranges In Florida Grocery Stores
If you've been to a shop in Florida, you may have seen oranges and assumed they came from the many local groves. But they most likely flew in from California. -
Ina Garten's Favorite Bread For French Toast
French toast for breakfast or brunch is a scrumptious delicacy, but Ina Garten's choice of bread to make it with can make it even more decadent. -
The Egg-To-Dairy Ratio You Should Know For Silkier Quiches
Quiches are a simple yet sophisticated dish that require the right ingredients and also the right ratios. When it comes to eggs and dairy, here's the math. -
Why Pennsylvania's Altoona Pizza Is So Controversial
If you haven't heard of Altoona-style pizza, the ingredients and appearance of the pies may shock you, though they actually have a dedicated cult following. -
Cynar: The Bitter Liqueur That Makes Simple Cocktails Taste Expensive
It's okay if you don't know how to pronounce Cynar. We're going to tell you, and also how amazing and versatile this amaro is in lots of cocktails. -
Julia Child's Shell Trick For Picture Perfect Poached Eggs
Everyone who has attempted to make a poached egg knows that it can be a challenge at best, a disaster at worst. But Julia Child's shell trick makes it easy. -
Save Canned Fruit Cocktail Syrup For A Tasty Ham Glaze
If you know how good pineapple tastes with ham, just imagine using some saved canned fruit cocktail syrup to make an even richer glaze for the meat. -
Mistakes That Are Ruining Your Non-Stick Pans
While you'll have to accept the fact that you'll have to replace your non-stick pans every few years, there are mistakes you can avoid to prolong their use. -
The Best Substitute For Tomato Paste In A Pinch
Out of tomato paste? Don't panic. Instead of scrapping your whole meal, swap in pureed tomato or the liquid from a can of whole or diced tomatoes. -
Why It's A Mistake To Cook Hash Browns In Butter
For the crispiest, most golden hash browns, you might assume butter is the way to go to cook the potatoes, but it's actually one of the biggest mistakes. -
The Texas Roadhouse Hack That Gets You More Steak (And Sides) For Less
If you're in the market for more food for less cash, ordering the the Filet Medallions entree at Texas Roadhouse is a genius hack you should try. -
Martha Stewart's Timing Advice For Golden Brown Pie Crust
Making pie crust can be tough work, but Martha Stewart's simple advice for baking the best pie can help you avoid a mushy, soggy, underbaked result. -
15 Mistakes Everyone Makes When Baking Apple Pie (And How To Fix Them)
Here are some common mistakes people make when baking apple pie (and how you can totally fix them all in no time). You could say it's as easy as pie. -
The Unique Way To Store Spinach For Added Freshness
This simple but genius way of storing spinach, which uses a common kitchen staple, gives you a few more days to use it up before it turns mushy. -
Instant Coffee Is The Secret Ingredient That Wakes Up Spaghetti Sauce
Do you find your spaghetti is simply a little sad? That it could use a boost of flavor? It might be time to look at instant coffee to wake things up. -
The Extra Step You Should Take For Gluten-Free Cookies
If you want the most delicious, chewy gluten-free cookies ever, there's one big extra step you should take when it comes to working with the flour.
