Sesame-Peanut Tempeh Bowl Recipe
This sesame-peanut tempeh bowl is loaded with lots of plant-based nutrients.
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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. -
Alton Brown's Scientific Hack For The Creamiest Scrambled Eggs
In true Alton Brown style, it's the science behind the combination of mayonnaise and eggs that makes this hack for a creamy scramble so good. -
How Scrapple Became A Pennsylvania Dutch Staple
Scrapple is a unique and tasty food item that originated in Pennsylvania's Lancaster County, an area famous for its German origins and Amish community. -
What Is Farro And What Does It Taste Like?
Farro is an excellent base ingredient for grain bowls, side dishes, salads, and soups. When cooked, farro has a nutty flavor and a toothsome, chewy texture. -
Before Movie Theaters, Popcorn Was The Prototype For Breakfast Cereal
Corn, originally known as "maize" in the Americas, has been eaten for thousands of years. And it's widely believed that its earliest uses involved being popped. -
How To Top Vanilla Ice Cream With Hot Sauce, The Right Way
If you want to try adding a spicy kick to your vanilla ice cream dessert, opt for a fruity hot sauce with a simple, straightforward flavor profile. -
Andrew Zimmern's Irresistible Secret For Zesty Fried Chicken
Andrew Zimmern has an ingredient that he says makes his friend chicken irresistible, and it's probably one you wouldn't guess: dried limes. -
The Best And Worst Wines To Use For A Reduction Sauce
Whether you're a reduction pro or you're ready to tackle a wine reduction sauce for the first time, which type of wine you use is a make or break decision. -
The Apple Slicer Hack For Restaurant-Worthy Steak Fries
If you've been hoping to make perfectly uniform potato wedges or steak fries at home, there's a trick you can use to cut every potato wedge the same size. -
Classic Parker House Rolls Recipe
Learn how to make classic Parker House rolls with the perfect fluffy texture and slightly sweet taste. -
How To Eat Crawfish Like A Pro At Your Next Seafood Boil
The fish are boiled in seasoned water, usually with ears of corn and new potatoes. The boil is then dumped onto a newspaper-covered table, and everyone digs in. -
Linguine Vs. Fettuccine: Which Is Best For Creamy Sauces
Although they seem similar, linguine and fettuccine are made completely differently and are traditionally meant to be eaten with different sauces. -
The French Golden Ratio For Vinaigrette, And When You Should Use It
Vinaigrettes made with a classic French ratio will be less sour and more unctuous, thanks to more oil in the mix. Here's how to make them and when to use them. -
What Is Creme Fraiche And How Is It Different From Sour Cream?
Crème fraîche is a cultured cream that comes from France and has a thick consistency. Its flavor is tangy and sour, with a bit of sweetness. -
Ina Garten's Hack For Freezing Bread Is A Game-Changer
Rather than freezing the entire loaf or trying to freeze individual slices, it's best to cut the loaf into multiple chunks before you freeze it. -
The Lasagna Shortcut Pro Chefs Won't Touch
While no-boil lasagna sheets do erase a step from the cooking process, many chefs agree it's not worth the time saved to compromise the integrity of the dish. -
Meyer Lemon And Olive Oil Cake Recipe
This Meyer lemon and olive oil cake is bright and refreshing, just in time for Spring. -
White Vs. Yellow Popcorn: Which To Use For Fluffier Kernels
Taste-wise, there's hardly any difference between the two. But it's yellow corn that will pop into those big, round, craveable pieces of popcorn. -
José Andrés' 3-Second Trick For Easily Peeling Tomatoes
While leaving the skin on a tomato is fine for a salad or BLT sandwich, removing it creates a silkier texture that's better for braises and sauces. -
The Unexpectedly Ancient Origins Of French Toast
It wasn't the French who first created the now-iconic brunch dish. It turns out that the idea of French toast began as early as the days of ancient Rome. -
The Wide-Ranging Medicinal Origins Of Chewing Gum
Before it was chewed for fun, gum was viewed as a form of medicine.in ancient cultures, with benefits ranging from healing wounds to staving off hunger. -
The Knife Upgrade You Need To Prevent Onion-Induced Tears
Stop onion-induced tears with an essential knife upgrade. This innovative solution will revolutionize your cooking experience and keep your eyes dry. -
The Sweet Quality That Sets Aperol And Campari Apart
Aperol has a more orangish cast than Campari's carmine tint. And while both are red bitter liqueurs, Campari is more bitter, and less sweet, than Aperol. -
Fragrant Moroccan-Style Chicken Tagine Recipe
Learn how to make this Moroccan-style dish that takes less than an hour and will fill your kitchen with delicious cooking and seasoning smells. -
The Happy Accident Behind The Invention Of Waffle Cones
Waffle cones are a classic and nostalgic way to enjoy ice cream, but it turns out their entire existence comes down to a fortunate accident. -
The Bitter Flour To Pair With Chocolate Chip Cookies For Complex Flavor
Almost any recipe you find for classic chocolate chip cookies calls for all-purpose flour. Replace it with rye flour, for the same cookie you love, but better.
