The Salt Trick To Easily Clean Up Smashed Eggs
There's no point in crying over spilled milk or smashed eggs. Rather than turning to a sponge or towel to clear the mess, break out the table salt.
Read MoreThere's no point in crying over spilled milk or smashed eggs. Rather than turning to a sponge or towel to clear the mess, break out the table salt.
Read MoreTo ensure your fried chicken (or your fried cauliflower!) has the crispiest, crunchiest crust, you need to swap your wet ingredients for vodka -- yes, vodka.
Read MoreAre you planning on making chicken piccata and want to wow your dinner guests with the best beverage pairings? You've come to the right place.
Read MoreThe oil found in oranges is a natural degreaser, which means you can use your leftover orange peels to help remove pesky label residue in your kitchen.
Read MoreThere are plenty of ways you can store your butter, but if you keep it on the counter, you need to keep it away from metal, which accelerates spoilage.
Read MoreGuy Fieri, resident king of Flavor Town, knows how to make the smoothest, most delicious mashed potatoes with the help of one device, a ricer.
Read MoreYou want your guacamole to stand out on game day. Sure, you can go for the standard stuff. But from bacon to pomegranate, these ingredients are game changers.
Read MoreThere are a million ways to build a salad, but all that prep can put us off from actually making one. Be two steps ahead with your very own salad bar at home.
Read MoreSo you go to open your bottle of wine, but it crumbles into your bottle. What do you do? Do you have to dump? Thankfully, no, you can save the wine.
Read MoreThere's no need to fret about cooking beans when you have helpful tips from the master of cooking, Julia Child. Try her soaking technique for the best results.
Read MoreIn its simplest form, you can make a mocha by pouring coffee over some instant hot chocolate mix and then stirring to blend the java and cocoa flavors.
Read MoreFor $2.5 million, you can bet that the food served in the Super Bowl luxury suites is sure to be extravagant and plentiful. Here are the tasty details.
Read MoreIf you want to make sure your homemade hash browns are golden, crispy, and perfect, you need to use russet potatoes and only russet potatoes.
Read MoreDoes cilantro taste like soap or dirt to you? Never fear -- culinary queen Ina Garten has the best swap to replicate that bright flavor, hold the soap.
Read MoreEvery year in New Orleans there's a big celebration known as Mardi Gras where king cake is front and center. Here's what it is and how to make it at home.
Read MoreVodka can do so much more than provide the base of a good cocktail. It can also clean your whole kitchen from stovetops to dishes and much more.
Read MoreSake is a delicious alcohol that's worth getting to know, but learning how to store it and when it goes bad is just as important as learning how to enjoy it.
Read MoreUsing guacamole as the base for a salad dressing adds a creamy richness, and complements the flavors of all sorts of different salad ingredients.
Read MoreBeaver tails, a beloved Canadian pastry, are not what you might assume from the name, though they certainly are unique and worth seeking out at least once.
Read MoreA bottle of kombucha lasts for a long time unopened, but once you open it, you should store it properly and use it up within these recommended timeframes.
Read MoreIf you're in the mood for the crispiest of crispy chicken wings, forgo the flour -- all you need is a bit of aluminum-free baking powder in your rub.
Read MoreYou don't have to settle for the everyday coleslaw. There's so many ingredients you can add to take your slaw game to a whole new level.
Read MoreLearn why Catholics abstain from meat on certain days during Lent, but not fish, plus some surprisingly examples of animals that are classified as fair game.
Read MoreIt may sound counterintuitive, but go with us for a second -- if you want the fruity flavors of your smoothie to shine, you need to add salt. Why? Science!
Read MoreIna Garten may always say "store-bought is fine" but it turns out that there's one grocery store shortcut she would never touch, and it's likely in your kitchen
Read MoreMichael Feinberg, the Executive Chef of Around the Clock Diner, recommends using white albacore tuna packed in water the next time you make tuna salad.
Read MoreIf your homemade ice cream doesn't freeze right and turns out soft or soupy, these ingredient- and equipment-related hiccups might be to blame.
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