The Brunchiest Eggs You'll Ever Eat Are Baked Inside An Avocado
Baked eggs in avocado are exactly what they sound like, and they're the perfect successors to the long-reigning kings of brunch and breakfast: avocado toast.
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There's A More Efficient Way To Cut Stone Fruit
Stone fruits are so tender and juicy, but enjoying them usually takes some work to free the pit. Here's a better and more efficient way to cut them. -
Classic English Crumpets Recipe
Having yourself an afternoon tea party? You can't go without some crispy-on-the-outside, fluffy-on-the-inside crumpets. -
Giada De Laurentiis' Favorite Food Destinations Are Giving Us Wanderlust
Giada De Laurentiis has exquisite taste in cuisine and travel destinations. And that's exactly why we're going with her to see her favorite global food spots! -
Freeze Shrimp In Water For The Best Possible Results
The reason freezing shrimp in water works is because it protects the shrimp from air exposure, which can cause freezer burn and alter its taste and texture. -
The Whiskey Cocktail That Tastes Like A Bacon Egg & Cheese Bagel
The drink captivating Tiktok is a cocktail called the NY Bodega Sour, which tastes like a BEC - also known as a bacon, egg, and cheese - from your local bodega. -
The Two-Finger Trick To Pick Sweeter Watermelons
If you're looking for the ripest watermelon, there are several visual clues that can help you make the best pick including this two-finger trick. -
The Ultimate Secret Ingredient For Instantaneous Tiramisu
With a box of instant pudding, you can create an instant, egg-free thickener that produces results as fluffy and light as those of traditional tiramisu. -
It's Stunningly Easy To Make Crème Brûlée Bagels
Forget just plain cream cheese - you can amplify your morning bagel with some truly sweet creations like this creme brulee bagel that's super easy to make. -
Hot Lemon Water Is A Godsend For Cleaning Silicone Baking Mats
Lemons are the go-to tool of the kitchen for cooking, cleaning, and more. When it comes to ridding silicone baking mats of grease and grime, they're a godsend. -
Why Rye Bread Is Completely Different In Scandinavia
Rye bread may be a standard in delicatessens across the States, but it's an entirely different animal over in Europe. Here are the main differences. -
Rosemary-Infused Water Packs A Lot Of Flavor For Almost No Effort
While mint is a popular choice for livening up beverages, rosemary may be an even better - if not a little unexpected - option for your water. -
The Spicy Flavor Boost Giada De Laurentiis Loves Adding To Her Dishes
Is your pasta lacking a certain je ne sais quoi? Do you need to give a flavor boost to your pesto? It's time for you to try Giada De Laurentiis' spicy favorite. -
The Fork Tine Hack For Cleaner Cheese Slices
Cheese can be a tricky food to cut into perfectly sliced pieces, that is, unless you use this hack that makes fork tine marks your helpful guide. -
To Make An Aperol Spritz, All You Need Is The Label
Nothing says summer the way an Aperol Spritz does. Fruity and oh-so fizzy, it's the ideal drink. Best of all, to make it perfectly, just check the label. -
The Hearty Ingredients You Need For Lowcountry Boil
Whether you're having a summer barbecue or a winter gathering, you can't go wrong with a filling Lowcountry boil. Here's how to make a traditional one. -
How To Clean A Deep Fryer Without Damaging It
Using a deep fryer at home creates delicious meals that can rival any fast food chain, but you have to clean your machine regularly. Here's how to do so. -
11 Amazing Toppings To Make Your Bland Restaurant Fries Pop Off
So you've got some bland leftover restaurant fries and you're wondering how to make them yummy again. Well, we've got you. Check out these amazing toppings. -
Why Your Chicken Breading Won't Stick And How To Fix It
Ah, there's nothing quite so satisfying as crispy fried chicken, so how can you make sure your breading stays on the meat? With a few handy tips, of course. -
The Best Type Of Rice To Make Creamy, Al Dente Pudding
Nothing is quite as disappointing as soggy, mushy rice pudding. To get that creamy consistency that still has some bite every time, you need to use this rice. -
Grilled Chilean Sea Bass With Garlic Butter Recipe
Got your hands on some great Chilean sea bass fillets? Put them to good use with this grilled fish and garlic butter dish. -
Delicious Dishes Using Sourdough Discard
Did you know sourdough discard can be used to make a variety of excellent dishes? Let's get, uh, doughy-eyed, and find out what some of these dishes are. -
Why Kale Was Once A Halloween Staple
Halloween and candy go hand in hand, but Halloween and kale? They actually have a historical connection that can be traced back to the Middle Ages. -
How To Soften Brown Sugar With Apple Slices
If your brown sugar has turned into a rock hard mess, try adding a few apple slices to the container and watch the sugar come back to life. -
The Staple Pantry Ingredients You Can Use To Clean Up Cooking Oil Spills
If you have a big cooking oil mess in your house, there's a way to clean it up quickly and effectively using some staple pantry ingredients. -
The Sandwich Hack That Keeps Toasted Bread From Cutting Your Mouth
We get it; a sandwich with the toasted side facing inward might sound wrong, but it tastes so right and allows you to savor your favorite sandwich pain-free. -
How To Use Banana Peppers To Their Full Flavor Potential
Much like their bell pepper cousins, banana peppers can be enjoyed raw, sautéed, roasted, or grilled. They are particularly tasty when pickled or stuffed.
