Giada De Laurentiis' All-Time Favorite Olive Oil Brand
If anyone knows the best olive oil brands available, it's Giada De Laurentiis. Queen of Italian cuisine, this is her all-time favorite brand.
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How To Clean A Pizza Stone Without Cracking It
A pizza stone is a helpful cooking tool to make the pies with fluffy interiors and crispy crusts but you'll need to clean it every time. Here's how to do so. -
For The Crispiest Oven Roasted Chicken, Skip The Brine
Using a dry seasoning blend and leaving your chicken uncovered in the fridge overnight can yield a roast chicken with crispy, delectable skin. -
Start Adding Lemon Juice To Pumpkin Pie And You'll Never Go Back
If you want to make perfect pumpkin pie, don't worry about the crust and focus on the filling. Adding lemon juice is one big tip that makes all the difference. -
Why You Shouldn't Thaw Frozen French Fries Before Air Frying
Keeping your fries frozen creates a sort of seal, ensuring that the outside will become nice and crisp while protecting the inside from turning to mush. -
Salad Spinners Are The Secret To Non-Soggy Watermelon Cubes
Storing cut watermelon in the fridge can result in a soggy, sloppy mess. But there is a solution - use your salad spinner, which will help drain the liquid. -
Breadcrumbs And Panko Are Actually Not Interchangeable
If you're looking to make tempura but are all out of panko, can you substitute in breadcrumbs? It turns out they are actually not interchangeable. -
What Servers Don't Want You To Know About Free Bread Baskets
If you love dining out just for the free bread basket, you may want to think twice before reaching for a roll the next time, based on what servers have to say. -
6 Canned Beans You Should Buy And 6 You Should Leave At The Store
Some canned beans are amazing. Some not so much. Let's take a peak into the world of canned beans -- those you should buy and those you should ignore. -
Why You Need To Start Rubbing Coffee On Steak ASAP
A coffee rub is not only flavorful, but it also creates a crust that locks in the meat's juices, ensuring that your steak remains pink and juicy. -
How Much You're Overpaying For Restaurant Wine, According To Chefs
If you're going to dine out and want some wine with dinner, it pays to do some research ahead of time for deals or BYOB spots since you could be overpaying. -
Classic Bacony Succotash Recipe
This bacony succotash recipe is made with zucchini, a vegetable famed for producing summertime surplus, along with fresh herbs, lemon zest, and bacon. -
18 Best And Worst Beverages For Hydration, Ranked
Despite what you might think, there are certain beverages you should avoid when trying to hydrate. In fact, here's a list of the best and worst for hydrating. -
The Must-Know Dipping Etiquette For Cheese Fondue
Once a retro food trend, fondue is making a strong comeback. But to fully enjoy this delightfully cheesy meal, it's important to observe the dipping etiquette. -
The 2 Types Of Mustard Ina Garten Likes To Mix Together
When Ina Garten says to mix two types of mustard together, we don't question it -- especially when the reason why she does so makes so much sense. -
The Ratio Tip You Need To Swap Olive Oil And Butter In Recipes
Olive oil can be swapped in for butter in most recipes, though it might be a better sub when it comes to cooking versus baking. Here's the ratios to know. -
Why You Should Add Hot Honey To Your Morning Lattes
What better way to start your day than with a homemade latte? It turns out that if you add a little touch of hot honey, you may enjoy your coffee more. -
Sub In Basil For A Caprese-Inspired BLT
BLTs are one of the nation's favorite sandwiches, but, as with any recipe, you can endlessly adapt it. Why not try swapping lettuce and basil for Italian flair? -
How To Tell A Burrito Will Be Disappointing Before Ordering It
Is there anything quite as satisfying as a good, hefty burrito? In that same vein, is there anything as disappointing as a bad one? Here's how to get the best. -
The Egg Flipping Hack To Stop Broken Yolks Every Time
If you love fried eggs for breakfast or dinner, you know that getting them perfect without any broken yolks can be a hassle - unless you try this flipping hack. -
What Does Whiskey Burn Actually Mean?
No, whiskey doesn't actually burn; however, its effects on the body deceive special receptors in our mouths, sending a burning sensation to our brains. -
How To Open Pistachios When The Shell Is Completely Closed
Don't use your teeth! Your easiest option for shattering closed pistachio shells is to use a sturdy kitchen tool you already own, such as a cast iron pan. -
The Simple Trick Restaurants Use To Peel Many Hard-Boiled Eggs At Once
For perfectly peeled hard boiled eggs, use this time-saving restaurant hack: Simply place your eggs in a plastic container filled with water and shake. -
The Secret Ingredient You Need For Creamier Chicken Salad
If you want the creamiest chicken salad, take a cue from the Neiman Marcus cookbook of ladies who lunch and add this secret ingredient for the desired texture. -
Clever Things You Can Do With Leftover Lemons In The Kitchen
Wondering what to do with a ton of leftover lemons? There are many deliciously useful ways to put those lemons to work. Let's get squeezing! -
Well-Done Steak Eaters Get The Restaurant's Worst Cuts, According To Anthony Bourdain
Before you order a steak well done, it's a good idea to choose another dish. Otherwise, according to the late Anthony Bourdain, you could end up with bad steak. -
Why Ina Garten's Fried Chicken Takes 11 Hours To Make
Ina Garten's method for the most tender and crispy fried chicken involves marinating her chicken pieces in buttermilk for around 10 hours before cooking.
