Why You Shouldn't Cook Raw Chicken Straight From The Fridge
Leaving your chicken out in the open for less than 15 minutes after taking it out of the fridge will result in a dish that's evenly cooked all the way through.
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The Step You Should Never Skip When Baking Brie
For perfect baked Brie that's gooey, melty, and flavorful throughout, don't skip this simple prep step that only requires a sharp knife and a few minutes. -
10 Tips You Need For Crispier Roasted Potatoes
It can be difficult to roast potatoes that are crispy on the outside instead of soggy, unless you follow our list of preparation tips for smashing spud success. -
Why A5 Wagyu Steak Is Considered The Height Of Luxury
The degree of marbling in A5 Wagyu steak is extremely rare, and it's a big part of the reason these cuts often command prices upwards of $100 per pound. -
Baking Soda Is Key To Creamier Dried Beans
If you want creamier dried beans every time, use a little baking soda. Adding some to a pot of water can help break down the bean's pectin and make them softer. -
Repurpose Ice Cube Molds For The Ultimate Hot Chocolate Bomb
A round silicone ice mold can be used to make hot chocolate bombs in a few simple steps, and the flavorings you can try are only limited by your imagination. -
Bobby Flay's Flavor Tip For Top-Tier Nachos On Super Bowl Sunday
You may think you've had every type of nacho, but until you've sampled Bobby Flay's Super Bowl Sunday nachos, you'd be mistaken. They're worth the effort! -
Why You Need Paper Towels Every Time You Cook Meat
If you tend to take meat out of the fridge and put it right in the pan, take a moment to try this paper towel prep tip first for much better results. -
The US States Where Hot Dogs Are Legally Sandwiches
California, Colorado, and New York have all weighed in on one of the food world's most polarizing debates, legally declaring the hot dog to be a sandwich. -
Save Your Leftover Beer For A Hoppy, Boozy Pan Sauce
On the off chance you have some leftover beer, don't toss it out! You can use it in a delicious pan sauce since beer is the perfect deglazer. -
How Long Can Cooked Chicken Be Left Out At Room Temperature?
No matter how you cook your chicken, follow this food safety tip to avoid leaving it out at room temperature for too long and making yourself sick. -
How Starbucks Baristas Prioritize Mobile And In-Person Orders
If you prefer to order your Starbucks drink in store or in the app, it matters. Here's what baristas have had to say about how the chain prioritizes orders. -
The Toxic Red Flag To Look Out For With Vintage Dinnerware
That beautiful antique pitcher of green glass? Grandma's old blue casserole dish? Your dinnerware might be leeching toxic chemicals into your food. -
The Assumption Bartenders Make When You Order Long Island Iced Tea
Bartenders know that traditionally, people have ordered the Long Island Iced Tea for one reason and one reason only: the high alcohol content. -
How Much You Can Stir Risotto Without Ruining It
Risotto may not be as popular as pizza or pasta, but the Italian dish can be made easily and inexpensively = as long as you don't over-stir it and ruin it. -
What Is And Isn't Eligible For Starbucks' Bring Your Own Cup Policy
Starbuck's new BYO cup system offers exciting rewards for customers, but you should know that one thing about your cup will cause it to be turned away. -
Are Cornmeal, Polenta, And Grits Interchangeable?
You've likely encountered them all at some point, and gosh do they seem similar, but grints, cornmeal, and polenta are each unique with varying flavor profiles. -
Too Many Ripe Avocados? Freeze Them Whole For The Best Results
There is a sweet balance between just perfectly ripe avocados and avocados that have entered zombie territory. To preserve them, try the freezer. -
The Easiest Substitutes For Cocoa Powder In A Pinch
You're in the middle of a recipe, and disaster strikes: You're out of cocoa powder! Thankfully, there are some quick alternatives to save the day. -
The Key Difference Between Sherry And Port, Beyond Color
Both sherry and port wines are often seen on dessert menus and can have similar profiles but there are a few key differences about them that sets them apart. -
11 Ways Ina Garten Elevates Classic Desserts
If you want to bake classic desserts like Ina Garten, here are 11 tips for how she elevates desserts like chocolate cake and meringue from sweet to superb. -
The Etiquette Rule To Keep In Mind When Dining With Bad Tippers
If you regularly dine with someone who is a bad tipper, you'll probably want to have a conversation with them about their poor etiquette at some point. -
The Red Flag To Avoid When Shopping For Crab
When shopping for crab, be sure to avoid this red flag that tells you the meat is definitely spoiled, as well as a few other signs that you shouldn't buy it. -
7 Best Potatoes For Mashed Potatoes And The Ones You Should Avoid
Mashed potatoes are creamy, buttery mounds of deliciousness. But some types of potatoes are perfect for mashing, and some aren't. Here's what we mean. -
Sous Vide Your Cookies For The Softest Possible Results
The sous vide approach is your best bet if you find baking cookies in the oven tricky in terms of avoiding burning, uneven cooking, and moisture loss. -
Add A Little Whiskey To Your Steak Sauce For Deep, Smoky Flavor
Whiskey has a characteristic smokiness that pairs beautifully with red meat, especially when draped over a piece of steak in a gorgeous steak sauce. -
Can You Actually Taste Sausage Casings?
Much like sausages themselves, sausage casings come in many varieties, but the way they taste and the purpose they serve is surprisingly simple.
