12 Rules For Baking The Perfect Ham
Baking ham comes with a few standard rules that are good to brush up on. While not as complicated as preparing and making turkey, there's some things to know.
Read More-
-
There's One Part Of The Grill You're Probably Forgetting To Clean
Even if your grates are spotless, you shouldn't ignore cleaning another essential part of your grill, or you could wind up with sooty food or a sudden fire.
Read More -
Is An Espresso Bean Different From A Normal Coffee One?
A regular coffee and an espresso essentially use the same coffee beans. Yet the two drinks are not the same. See what makes each one different.
Read More -
Why It Might Be Hard To Find Eggs For Your Holiday Recipes
Stock up on eggs for your stuffing, pies, and cookies while you can, as they could be scarce this holiday season due to significant damage to the egg industry.
Read More -
These Are The Best Spices For Mulled Wine
A wine expert has told us which spices he loves to use for a classic cup of mulled wine, and we also have suggestions for more adventurous options.
Read More -
The Absolute Best Substitutes For Carrots In Soup
When you're fresh out of carrots (or cooking for someone who doesn't like them), try these handy substitutes that add a similar taste to your favorite soups.
Read More -
The Country That Makes The Most Chocolate Isn't Belgium
While some countries are perhaps more associated with chocolate, the country that produces the most of the stuff flies under the radar in Europe.
Read More -
Next Time You Pickle Vegetables, Give Them A Sweet Vanilla Upgrade
Vanilla only brings out the natural sweetness in your veggies, but it also contrasts wonderfully with the classic salty, sour notes of pickles.
Read More -
Over 160k Pounds Of Ground Beef Have Been Recalled For E. Coli Risk. Here's What To Know
Restaurant staff and customers should listen up: A huge E. coli outbreak has affected certain ground beef products that were distributed across America.
Read More -
The Company Behind Costco's Kirkland Brand Balsamic Vinegar
It's always fun to try and find out what companies are behind Kirkland brand products. The maker of its balsamic vinegar comes as no surprise.
Read More -
Here's How To Tenderize Steak With Nothing But A Fork
When you have no time to whip up a marinade and no meat mallet in your arsenal, you can use a fork to tenderize steak in possibly the simplest way ever.
Read More -
Give Ramen An Extra Punch Of Umami Flavor With One Canned Good
For a deliciously savory bowl of ramen that's also more filling, grab this canned ingredient that makes for an easy and delicious instant topping.
Read More -
The One Prep Step You Shouldn't Skip For Irish Coffee
Irish coffee is as delicious as it is warming on a cold day or a breezy night, but if you're skipping this one vital step, you're sorely missing out.
Read More -
You're Only 2 Ingredients Away From A Bold Red-Eye Gravy On Your Dinner Table
Skip the hours of stirring a roux over the stove and try making red-eye gravy, a Southern staple that uses just two ingredients to create a unique flavor.
Read More -
The Warm Spice Your Lemonade Has Been Missing
Lemonade is great all on its own but if you really want to punch it up, try adding in some ground cinnamon or sticks. It'll bring some warmth, too.
Read More -
Krispy Kreme's Generous Birthday Freebie You Can't Skip
The only thing better than donuts are free donuts, so make sure to take advantage of Krispy Kreme's birthday offer well in advance of the actual day.
Read More -
Canned Chickpeas Are Key For Creamy Vegan Quesadillas
To make the creamiest, dreamiest vegan quesadilla possible, blend up this one pantry staple: drained canned chickpeas, blended up or mashed.
Read More -
The Only American Grocery Chain That Doesn't Accept Credit Cards
This American grocery store chain will always turn away your credit cards, but it's for a good reason that fits in with the company's mission.
Read More -
The Biggest Mistake You're Making With Homemade Temaki
Chef Shingo Akikuni of the Michelin-starred omakase restaurant Shingo told Food Republic how to avoid the biggest mistake people make when preparing temaki.
Read More -
How Ina Garten Easily Brightens A BLT Sandwich
When your basic BLT just isn't quite stacking up, take a page from Ina Garten and add an essential ingredient that brightens all the flavors.
Read More -
How Does Vanilla Flavor Differ From Extract?
You might think vanilla flavor is always inferior to vanilla extract, but the differences between these ingredients and their purposes is a lot more complex.
Read More -
What Is Seafoam Frosting And How Does It Compare To Meringue?
If you want a frosting for your cake that's light as air, seafoam frosting is a great choice. But how does it differ from meringue?
Read More -
What's The Strongest Alcohol In The World You're Legally Allowed To Drink?
This super strong spirit contains enough alcohol to get it banned in several areas, despite being legally produced in Poland, and it should be used with care.
Read More -
What Ever Happened To Starbucks' Silver Card And How Many Were Available?
Just like the other limited-edition gift cards Starbucks has released over the years, the silver card sold out fast and became a collectable.
Read More -
The Unexpected Dairy Addition That Gives Chicken Salad A Sweet Upgrade
Chicken salad is all about layering flavors and contrasting textures for one satisfying bite. To add just a touch of sweetness and creaminess, use this.
Read More -
The Simple Bread Swap For Gluten-Free Tuna Salad
When gluten-free bread options keep letting you down, try forgoing it altogether and use avocado for a tasty, filling partner for your tuna salad.
Read More -
The Rainy State That Grows The Most Cherries
If you love cherry pie, cherry turnovers, and cherry juice, there's one state in the U.S. that you have to thank for the abundance of the fruit.
Read More
