The Dough Poke Test To Tell If Your Bread Is Perfectly Proofed
Proofing, just like baking in general, is an exact science, but one you can learn with experience and some helpful hints -- like the poke test.
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Does Eating Watermelon Really Count As Drinking Water?
We all know that hydration is one of the many keys to staying alive, but does eating watermelon (which is 92% water) actually count as drinking water? -
A Hotel Pan Is The Tool You Need To Keep Pizza Toppings Cool
When the weather is hot, it's so easy for fresh ingredients to spoil quickly under the heat of the sun. To keep pizza toppings fresh, grab a hotel pan and ice. -
The Reason You Won't Hear Music While Shopping At Aldi
There are plenty of ways that Aldi saves its consumers some cash, and by not playing music, they're likely doing so again in two different ways. -
Why Hellmann's Mayo Is Also Called Best Foods
Many people know their favorite mayo as Hellmann's but depending on where you live in the U.S., it might also be called Best Foods. But, are they the same? -
Tahini Is The Underrated Ingredient Your Baked Goods Need
Tahini can enhance the flavor of cookies, breads, and more, or you can use it as an alternative to the fatty ingredients frequently used in baking. -
What Makes Armagnac And Cognac Different?
Geography plays a crucial role in the difference between Armagnac and Cognac, two French brandies that are notable for their complex flavors. -
Think Beyond Your Basic Board: Introducing Charcuterie Cones
If you've mastered the art of arranging delicious cheese boards, it's time to elevate your game with the next trendy way to serve charcuterie: in cones. -
Why Ina Garten Prefers Dry Over Wet Turkey Brine
When it comes to roasting a turkey, Ina Garten's go-to method is always to dry brine it. Here's why she prefers it over wet brining and how to get started. -
What To Use When You're Out Of Peanut Butter
Running out of peanut butter right in the middle of cooking something is the worst. When that happens, just use one of these peanut butter substitutions. -
Is There A Difference Between Panna Cotta And Crème Brûlée?
At first glance, the two dishes may seem a bit similar, but crème brûlée and panna cotta are two distinct desserts. The cream in each is thickened differently. -
Chef Kardea Brown's Quick Trick To Clean Cast Iron Pans Without Soap
Chef Kardea Brown is known for her love of cast iron skillets, and so it makes sense she has the best tips for how to keep these essential kitchen items clean. -
14 Surprising Ways To Use A Can Of Sweetened Condensed Milk
Sweetened condensed milk goes a long way in the kitchen. Here, we're highlighting how you can incorporate this toasty sweetness into lots of yummy treats. -
How Beignets Became The Quintessential Dessert Of New Orleans
Even though they weren't actually invented in the Big Easy, beignets are unequivocally associated with New Orleans due to their long history there. -
The Vietnamese Coffee Dupe You Can Order At Starbucks
For lovers of Vietnamese coffee, this custom Starbucks drink gives you the same flavors in an easy-to-order formula that's sure to hit the spot. -
How To Cook Salmon In Your Microwave, According To David Chang
Cooking fish in the microwave may seem like a big faux pas, but even pro chefs like David Chang advocate for this method. Here's how he does so with salmon. -
How To Fold Egg Rolls Like A Total Pro
No takeout order is complete without a few eggs rolls. While they look and taste complex, it's surprisingly easy to roll and fold them at home. -
Crucial Mistakes Everyone Makes When Cooking Chicken
Chicken is one of most popular meats when it comes to cooking from home, but that doesn't mean we always get it right. Here's how to avoid mistakes. -
The Baking Tool That Prevents Soggy Nachos
Making homemade nachos can be a fun if not delicious cooking activity, but if you want to prevent a soggy mess, use this baking tool you may have on hand. -
The Jarred Beans José Andrés Cooks With Constantly
There is a debate ever ongoing between the virtues of dried versus canned beans, but Spanish Michelin-starred chef José Andrés prefers to buy his beans jarred. -
The Marketing Ploy Behind The UK's Beans On Toast
You've likely heard about Britain's great love of beans on toast, but did you know the ones responsible for said love affair were actually American? -
Ina Garten's Favorite Cheese For Creamy Scrambled Eggs
We all want to live like Ina Garten, so when she tells us her favorite cheese to use in scrambled eggs, we run to the store to replicate it. -
Why You Should Never Add Good Oil To Cold Pans
If you're wondering if you should add oil to a pan before or after heating it, there are a few reasons why you should choose the latter for high-quality oil. -
The Simple Hack To Stop Salt From Hardening In The Shaker
If you live in a humid environment, or your kitchen regularly gets steamy, you may notice your salt caking in the shaker. To prevent this, simply add raw rice. -
Simple Dijon-Crusted Salmon Recipe
Tired of plain, boring salmon? Breathe fresh life into your fish with this Dijon-crusted salmon recipe. -
How To Order A Starbucks Frappuccino That Tastes Like A Wendy's Frosty
For fans of the Wendy's Frosty, these custom Starbucks Frappuccinos are sure to please, and can even be ordered in chocolate, vanilla, strawberry, and more. -
The Spatula Giada De Laurentiis Can't Cook Without
Giada De Laurentiis can whip up pretty much any dish, but even she knows it's the kitchen tools that are her secret weapon, including her go-to spatula.
