The smell of Subway's bread is instantly recognizable, but in one country, the chain's iconic sandwich bread does not actually qualify as the real deal.
New York strip and ribeye steaks are both tender, but these two cuts aren't the same at all. One is more forgiving when cooking, and the other is leaner.
Garlic bread is one of the most straightforward recipes out there, but that doesn't mean it can't be elevated with the help of a classic salad dressing.
A standard streusel recipe combines butter, granulated sugar, brown sugar, and flour, but you can also make streusel using boxed cake mix and butter instead.
Have you ever found yourself suddenly craving just a couple of freshly baked cookies? If so, an air fryer might be the perfect way to satisfy your sweet tooth.
While lots of modern cocktails are delicious, sometimes the classics hit different. These are some old-school drinks that should really make a comeback.
If you're in Chicago, you may want to pay a visit to Gene & Georgetti's, a popular restaurant that is also notable for being one of the oldest in the Midwest.
Jacques Pépin is a master of French cuisine, but he also knows how to appropriately jazz up a store-bought pound cake in an approachable yet elegant way.
Before you throw out your sour milk, know that there are actually a good range of uses for it. One of them is cleaning your silverware so they shine like new.
Frozen grapes are a delicious treat all on their own, but you can elevate them even further by making this simple and refreshing one-ingredient dessert.
Costco pizza is a staple of any visit to the chain, but have you ever seen how they make this food court favorite? The internet has, and it's mesmerizing.
To avoid throwing out stale ice cream cones that always seem to hang around longer than the ice cream itself, turn them into an easy and exciting pie crust.
A dirty Shirley features a serving of vodka to take this mocktail to cocktail, but to make it even classier, consider swapping soda for a sparkling wine.
One of the pitfalls of using garlic when searing your steak is that the spice often burns before the steak gets a good crust. Here's how to avoid that.