Alex Guarnaschelli's Go-To Unconventional Ingredients For Deviled Eggs
Deviled eggs are a crowd pleaser when you follow the most basic recipe, but you can really wow your guests with Alex Guarnaschelli's go-to ingredient swaps.
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Crispy Patatas Bravas Recipe
Patatas bravas are one of the most delicious types of tapas out there, and now you can enjoy the shareable small plate fresh from your own kitchen. -
The Refrigerator Organization Strategy To Keep Raw Meat Juices At Bay
There is a right and a wrong way to store meat in the fridge. Follow these steps to keep your family safe from potential foodborne illnesses. -
The Number One Cause Behind Revoked Costco Memberships
Beyond its great selection and low prices, Costco's known for its generous return policy. But abusing it can be a fast track to getting your membership revoked. -
The Riskiest Sushi Specials To Avoid Ordering At Restaurants
While restaurant specials may seem like an enticing way to try something new, when you're eating dinner at a sushi restaurant, it's safer to steer clear. -
When To Order Caprese At An Italian Restaurant, And When To Skip It
Caprese salad is a quintessential dish at Italian restaurants, but you shouldn't be ordering it all year. If tomatoes aren't in season, it's best to skip it. -
The Simple Rule Of Thumb To Thicken Any Liquid With Cornstarch
Say goodbye to runny textures! Learn the secret rule of thumb for thickening liquids using cornstarch, guaranteed to elevate your culinary creations. -
The First Creme Sandwich Cookies Came Years Before Oreo
Delve into the origins of the first creme sandwich cookie, predating Oreo's fame. Relish in the timeless deliciousness that paved the way for an iconic snack. -
The Safety Tips You Need To Confidently Eat Green Potatoes
Discover essential safety tips to enjoy green potatoes without worries, ensuring a delicious and risk-free dining experience with your next meal. -
10 Best Bourbons For Milkshakes
If you're a milkshake and bourbon fan, you're in the right place. Check out our list of the best bourbons for your next milkshake. Simply delicious! -
The Tasty Trick To Level Up Your Deviled Egg Whites
There are plenty of ways to enhance deviled eggs, but most tips focus on the filling. Try Alex Guarnaschelli's hack for taking your whites to the next level. -
The Soufflé Mistake Jacques Pépin Turned Into A Gourmet Dish
She didn't know that in a soufflé, the egg whites need to be separated from the yolks. -
Spring Roll Vs. Egg Roll: The Key Ingredient Differences
They're both crunchy, fried delights you might dip in a tasty sauce. But their ingredients and how they're prepared show exactly how they're different. -
The Quickest Way To Toast Bread For An Intensely Satisfying Crunch
If you don't have a functional toaster or you're making toast for multiple people, you can make a large amount by using a sheet pan and your oven. -
The Key Flavor Difference In Red Vs. Green Pepper Hot Sauce
Green chiles offer an immediate burn with a slightly pungent kick, while red chiles are an earthier affair, their maturation creating a delayed heat reaction. -
Mortadella Vs. Bologna: The Mixture Difference To Know
Mortadella and bologna are two common deli meats with a similar look but different make-up. Here's what to know about their unique differences. -
The World Of Difference Between Macarons And Macaroons
Macarons and macaroons may seem, and almost sound, the same -- but don't be fooled. These two desserts are very different in taste and ingredients. -
What Is Bottarga And How Do You Cook With It?
Despite the recent uptick in interest, people have been enjoying bottarga since ancient times. Its flavor can be described as slightly salty, rich, and fishy. -
Classic Pumpkin Spice Macarons Recipe
Get into a festive fall spirit no matter the season with these classic pumpkin spice macarons. -
How To Eat Guava, And Why You Should
Don't be befuddled by a guava's appearance - it's an easy fruit to prep and eat. It's so easy, in fact, that you can practically eat a guava as-is. -
Alton Brown's Quick Trick To Turn Dry Saltines Into A Worthwhile Snack
Saltines really shine when you give them a second life by turning them into a delicious, flakey, buttery baked good. -
What To Drink With Garlic-Heavy Dishes To Keep Bad Breath At Bay
The antidote is simple: A cup of green tea will neutralize garlic breath, especially if you drink it along with the garlicky meal in question. -
Giada De Laurentiis' Absolute Favorite Flour For Baking
Giada De Laurentiis swears by Petra 9 All-Purpose Whole Wheat Flour to make her sweets (and savories) shine. Here's what makes Petra so prized. -
What Are Canary Melons And Where Can You Find Them?
These melons have a short season, ranging from roughly June through August, or sometimes into the mid-autumn months, depending on the region. -
How To Eat Edamame: Mashed, Cooked Or Shelled
While you might have first encountered edemama at the sushi bar, there's no reason they can't star in a variety of dishes. Here's exactly how to eat them. -
Sesame-Peanut Tempeh Bowl Recipe
This sesame-peanut tempeh bowl is loaded with lots of plant-based nutrients. -
What Is Chamoy And What Should You Drizzle It On?
Chamoy is a mouth-watering Mexican sauce. It's a must-have, especially as peak summer fruits, refreshing popsicles, poolside beers, and grilled meats take hold.
