10 Simple Ingredients That Will Crisp Up Your Scrambled Eggs
That hallowed golden breakfast pile of scrambled eggs can often be a bit bland and soft. But, there's a myriad of ways to crisp them up, so we've laid out 10.
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The Best Red Wines To Chill (And Why You Should)
The secret key to chilling red wine lies in selecting the right type. Cooling some varietals below room temperature can bring out their fruitiness. -
The Secret Starbucks Candy Corn Coffee You Need To Try For Halloween
Candy corn is a staple of the Halloween season, and its signature sweet flavor pairs perfectly in coffee, making for the ultimate Starbucks secret menu drink. -
Turn Your Pumpkin Into A Boozy Punch Bowl This Halloween
Elevate your Halloween party game by transforming a hollowed-out pumpkin into a practical and decorative punch bowl for spooky boozy cocktails. -
How To Adjust An Egg Wash For Your Ideal Crust Color
Understanding the science behind egg washes will allow you to manipulate the results of your bake to achieve your ideal crust color and texture. -
Canned Vs. Fresh Tomatoes: Which Are Better For Hydration?
Tomatoes are among the highest sources of food-provided hydration. So a question arises: Where do canned tomatoes land on the list of hydration heroes? -
How To Poach Eggs In Maple Syrup (And Why You Should)
For breakfast, brunch, or brinner, eggs poached in maple syrup are the sweet and savory addition your meal needs to really kick things up a notch. -
Why The Term 'Seedless Watermelon' Is A Bit Misleading
No one wants to crunch down on bitter black seeds, which is why seedless watermelon exists - or does it? Here's the truth about seedless watermelon. -
Why You Need A Whole Stick Of Butter To Cook A Black And Blue Steak
A black and blue steak may not be for all, but it is ideal for those that like a steak so rare it almost looks blue, but also love the intensity of a deep char. -
What Is Pimento Cheese Actually Made Of?
Known for its creamy texture, pimento cheese has deep roots in Southern culinary tradition. But since it's not really a cheese, what is it actually made of? -
What Makes A Restaurant A Bistro?
If the words "restaurant" or "bistro" aren't in the name of the eatery or part of the description, there are a few places you can look to for clues. -
Soften Butter Smarter With Your Oven's Residual Heat
You don't want to pop your cold butter in a 350-degree oven, and it's vital that, if you try this method, you don't really want the oven actively on at all. -
The Best Desserts Are Roasted In A Pizza Oven, Obviously
Anyone lucky enough to have a pizza oven knows the sky's the limit for a good pie - but how about a real pie? Yes, you can even make delicious dessert. -
Spiedini Di Maiale (Italian Pork Skewers) Recipe
Lemony, herbaceous gremolata is the perfect accompaniment to these Italian-style grilled pork skewers. -
How To Eat Everything At A Cookout And Stay Hydrated
Cookouts can be fun, but it's easy to get dehydrated when standing outside all afternoon in the sun, trying to catch a nice buzz without catching a sunburn. -
The Broccoli Chopping Hack So Obvious You'll Be Mad We Had To Tell You
Did you realize there's an easier way to cook broccoli? Thanks to a new hack, here's a chopping tip that's so obvious you'll wonder why you didn't think of it. -
How To Repurpose The Last Scraps Of Watermelon
Love watermelon but hate seeing the giant fruit go to waste when you can't eat it all? Here's a clever and refreshing way to repurpose the scraps. -
Here's How Many Spritzes You Can Make From One Bottle Of Aperol
If you're thinking about buying the ingredients to make an Aperol Spritz at home, you can make quite a few drinks from a single bottle of the apéritif. -
12 Ingredients That Don't Belong In Macaroni And Cheese
Mac and cheese is an American staple with many recipes passed down through families. But, some things should never go in the dish, and here are 12 of them. -
The Savory Ingredient Giada De Laurentiis Tops Her Ice Cream With
Giada De Laurentiis often takes many cooking cues from her Italian heritage, including this tip for adding this savory ingredient as an ice cream topper. -
The Odd Souvenir Alton Brown Steals From Great Restaurants
It's not uncommon that diners will steal mementos from restaurants, but Alton Brown? Yes, he does it too though his go-to souvenir is rather odd. -
8 Must-Try Comfort Foods Of Ukraine
Ukrainian cuisine is the epitome of comfort food, from the iconic chicken Kyiv to the delightfully versatile nalysnyky, a version of crispy-edged crêpes. -
Why Homemade Macarons And Convection Ovens Aren't Friends
Because convention ovens channel hot air to aggressively target your food, they aren't ideal for more delicate items like French-style macarons. -
Cocktail Business Cards Are The Solution For Picky Drinkers
Unlike traditional business cards, the cocktail version is designed to acquaint bartenders with your favorite drink, as well as the specifics of how to make it. -
Numilk: Here's What Happened After Shark Tank
Numilk set out to revolutionize the plant-based milk industry with a machine that makes fresh batches. Here's what happened after it appeared on "Shark Tank." -
Stacking Empty Plates Is A Restaurant Etiquette Mistake
Many experienced servers follow a specific system for clearing tables, so stacking your dirty plates yourself might be perceived as a dining etiquette mistake. -
Store Yeast In The Freezer To Keep It Fresh Exponentially Longer
No one wants expired yeast, which won't work the way you need it to, and your baked goods will suffer. That's why you should store your yeast in the freezer.
