The Ingredient Swap You Should Try For Nut-Free Pesto
Raw sunflower seeds, with their earthy taste and high oil content, will give your nut-free pesto a pleasant and luxurious creaminess with loads of flavor.
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The Best Cheeses To Pair With Apple Cider, According To An Expert
Warm apple cider is a fall favorite for many, and the good news is that this aromatic tipple pairs just as well with cheese as colder drinks do. -
How To Eat Rambutan And What Flavors To Expect
Wondering how to eat rambutan? It's easy: Simply make a small cut in the rind and give it a gentle squeeze, allowing the jelly-like flesh inside to slide out. -
What Is Mexican Horchata And What Should It Taste Like?
Mexican horchata is as quintessential to Mexican cuisine as Champagne is to French. It's frothy, creamy, the stuff of dreams -- here's what you need to know. -
Your Ribs Will Benefit From A Splash Of Orange Juice
Orange juice doesn't just keep your ribs succulent; it also imparts an underlying zing of flavor - slightly sweet, slightly tangy - that elevates each bite. -
Dishwasher Pods Can Clean More In Your Kitchen Than Just Dishes
Dishwasher pods do more than get dishes, cutlery, and glasses sparkling and clean. With some elbow grease, they're a great way to spruce up the whole kitchen. -
The Key To Soft Scrambled Eggs Is A Little Bit Of Acid
If you, like many of us, prefer your scrambled eggs to be soft and buttery, you need to try this hack. You'll never have rubbery eggs again. -
Martha Stewart's Paper Towel Hack To Safely Get Rid Of Cooking Oil
One of the most dangerous parts of cooking is dealing with hot oil. Disposing of it is just as dangerous for you and your home, and Martha Stewart's hack helps. -
Ina Garten's Secret To Superior Eggplant Parm
Eggplant parmesan is as delicious as it is a pain to make. To make life just that much easier, use Ina Garten's secret and have the most delicious parm ever. -
Give Flavor To Pork-Free Meatballs With A Key Seasoning
Italian meatballs usually blend pork and beef, but you can skip the pork and still get rich, flavorful meatballs. Here's what you need to add instead. -
Why Haggis Is Banned In The US
Haggis, the national dish of Scotland, is popular the world over -- but not in the USA. In fact, it's one ingredient in particular that has resulted in its ban. -
Chicken Salad-Stuffed Avocados Recipe
Classic chicken salad gets a creamy, tangy twist with the audition of chopped avocado and Greek yogurt...and then it's stuffed into an avocado. -
What Makes Kobe Steak The Most Expensive Cut
Kobe beef is the rarest and finest steak in the world, with exceptionally high standards to meet. Accordingly, it's the world's most expensive beef. -
All You Need To Clean Your Garbage Disposal Is A Tray Of Ice Cubes
You may already have everything you need to clean your garbage disposal. As long as you have a tray of ice handy, you'll have a cleaner kitchen in no time. -
Chef Michael Chiarello Dead At 61 Due To Allergic Reaction
Michael Chiarello found joy in food and used it as a way to connect to others. Sadly, the chef died after suffering a severe allergic reaction. -
The Lettuce Mistake That Can Ruin Your Caesar Salad
Lettuce is important for any salad, but especially so for a Caesar salad as the heavy weight of the dressing can weigh down the wrong leaves. -
The Best Reason To Store Cocktail Glasses Upside Down
Your glassware is important when it comes to your home bar, but so is storing them correctly. Here's why you'll want to store them upside down. -
You've Probably Been Folding Potstickers Wrong
Anmao Sun, co-founder of the San Francisco-based restaurant chain Mamahuhu, offers a helpful tip for hand-folding your potstickers: do it from the outside in. -
How To Clean A Blackstone Griddle And How Often You Should Do It
If you have a Blackstone griddle, you have one of the top-of-the-line outdoor appliances, but knowing how to clean it and how often is crucial to its longevity. -
Is It Bad Etiquette To Order From The Lunch Menu At Brunch?
Asking for something from the lunch menu during brunch might require the staff to prepare items they don't have readily available, creating extra work for them. -
How To Eat Brie Like You Know What You're Doing
Brie is one of those cheeses that melts on the tongue ever so delicately. Because it's in an unusual shape, it can be tricky to cut. Here's how to serve it. -
How To Marinate Raw Chicken Without Jeopardizing Food Safety
Chicken may be delicious and versatile, but handling raw chicken can be a touch risky. Instead of risking it all, here's how you can safely marinate the meat. -
How Is Ramen Seasoning Made?
Ramen seasoning is veritable magic in the kitchen, and it has so many more uses than just in a bowl of delicious soup. But what makes them so darn good? -
Organic Seafood Is Pretty Much Just A Myth
Eating organic is a great option for many who want to do their part to protect the environment with sustainability. Just don't expect to find organic seafood. -
For Less Bitter Vermouth Cocktails, Try The Spanish Variety
Vermouth is an aperitif, but it's also the chance to take a moment and enjoy good drink and even better company. To keep things smooth, try Spanish vermouth. -
How To Order Arrachera Steak For The Most Tender Texture
Arrachera steak and tacos go hand in hand, but - as with any tougher cuts of meat - it needs to be treated just right to ensure a buttery texture. -
Transform Milk Into Heavy Cream With One Ingredient
When you need heavy cream but don't have any on hand, there are some options. In fact you can make a great substitute with one single ingredient.
