The Course Anthony Bourdain Always Wanted To Skip
Anthony Bourdain was a notorious fan of fine dining and casual eats, but which course did he claim that he could take or leave and wouldn't miss?
-
-
Frozen Fish Sticks Made With The Highest And Lowest Quality Ingredients
Frozen fish sticks are a convenient, protein-rich food. Here are the brands you should add to your cart and those you should leave in the freezer aisle. -
Should You Keep The Lid Open Or Closed When Grilling?
For those who are just starting on their grilling journeys, you may be wondering whether or not you should grill with the lid open or closed. Well, it depends. -
How To Store Garlic, Roasted Or Fresh
Garlic is ubiquitous as a spice, but despite its longevity, if you don't store it properly, it will go bad quickly and sprout or rot before you can use it. -
The Mess-Free Way To Cook A Head Of Broccoli On The Stove
A whole head of broccoli is often more economical than buying it prepared, but cutting it up can make a giant mess. Avoid the chaos with this cooking tip. -
Why You Should Always Cook With Two Oils, According To Bobby Flay
While you can use all kinds of oils in the kitchen or limit yourself to one, Bobby Flay recommends stocking at least two kinds to cover all of your needs. -
Give Your Tuna Casserole The Crunch It Deserves With A Trip To The Snack Drawer
Want to amp up your tuna casserole with some crunchy texture? All you need to do is take a quick trip to your snack drawer for the perfect option. -
The Drink Humphrey Bogart Always Sipped On His Movie Sets
Humphrey Bogart wasn't shy about his drinking, but there was one spirit he coveted above all others, and he had a specific way of enjoying the drink. -
The Best Way To Tell If Your Food Is Freezer Burned (And If It's Safe To Eat)
Freezer burn is never a fun thing to find when you pull out soups and fruits you've stored away. Here's how to know if your food is affected and okay to eat. -
How Long Does It Take To Cook Tofu In The Air Fryer?
So long as you take the right prep steps, like draining and marinating, deliciously crispy tofu can be both easy and fast when cooked in the air fryer. -
The Game-Changing Gadget For Home Chefs With A Ton Of Leftovers
Do you love to meal prep and have leftovers to feed yourself (and maybe your family) for a week? Then you need this gadget to improve food storage. -
The Textural Difference Between Chowder Vs Bisque
Chowder and bisque soups are both very filling, creamy, and full of lots of hearty ingredients, but there's a big difference when it comes to their texture. -
Make Chicken And Dumplings Easily With The Help Of One Canned Ingredient
If you're craving chicken and dumplings - but don't feel like going through the trouble of preparing everything from scratch - turn to this canned ingredient. -
Give Your BBQ Sauce A Spicy Kick With One Unique Ingredient
A simple dollop of this spicy ingredient will take your basic barbecue sauce recipe to the next level - once you try it, you might never go back. -
Experts Debunk 10 Common Egg Myths
Eggs are a star of the culinary world, but their popularity has inspired many tall tales. We asked the experts for help busting some common egg myths. -
Is Wild Rice Actually Rice?
Wild rice is an oft-misunderstood grain that has many of its own culinary advantages and unique attributes, compared to other grains known as rice. -
Ernest Hemingway's Favorite Cocktail Was A Rum Classic
Ernest Hemingway was known for his love of drinking, and while he had many cocktails that he enjoyed, one more than any other was his favorite. -
Yes, Banana And Mayo Belong On A Sandwich
Don't scrunch up your nose at a banana and mayo sandwich, or you'll be upsetting many Southerners who adore this unconventional treat with a neat history. -
The World's Most Expensive Cheese Is Actually Made From Donkeys
To enjoy the world's rarest and most expensive cheese, all you have to do is fly to Europe to visit an animal sanctuary in the heart of Serbia. -
How To Turn A Can Of Tuna Into A Sushi Bake
Craving sushi but not the work of tracking down sushi-grade fish? A sushi bake is a fantastic way to itch the craving, but canned tuna makes it even easier. -
Potato Chips Started Off As A Delicacy In Restaurants
The modern pairing of caviar and potato chips may not be so far off from how the snack was originally conceived -- it was a classy food in upscale restaurants. -
The Best Cheese To Pair With Unpeated Scotch Whiskey
Unpeated Scotch has its own light and unique flavors that should be paired with a singular yet strong cheese, according to our interview with a cheese expert. -
How Toad In The Hole Became An Iconic English Breakfast
One of the most charming aspects of Great Britain is that the British have a very interesting way of naming things, including toad in the hole. -
You Can Thank German Immigrants For The Creation Of Chicken Fried Steak
Hearty chicken fried steak is a classic American dish, but its history stretches back to Europe. Take a deep dive into this gravy-slathered comfort food. -
The Fruity Ingredient You Should Be Adding To Your Homemade Meatloaf
To make your meatloaf pop and add a delicious juiciness to every bite, you can add ketchup, or you can try this unique, fruity ingredient instead. -
The Best Way To Freeze Your Own Strawberries
Strawberries are best fresh, but fortunately, these red beauties take very well to freezing too. However, you can't just toss them into the freezer pell-mell. -
What A 'Class One' Recall Means And When To Throw Food Out
FDA recalls are actually rated by levels of severity, and this is what to know about the very serious Class One and what to do with recalled food.
