One is the loneliest number - for green bell peppers, this is often the case as they are left alone while red, yellow, and red are packed together. Here's why.
Still brining your fried chicken in plain salt water? It's time to swap in sweet tea for a super-Southern, crispy chicken with a subtly complex flavor.
Alton Brown approaches cooking through a scientific lens for optimal tastes and textures, and he only uses this cut of bacon to make the best candied bacon.
Cooking pork chops that aren't dry and tough can seem like a challenge, but with this method approved by a pro chef, you'll get much closer to success.
Pork floss is a topping that's popular across Asia. from China, it's made from cooking pork in heady aromatics and then frying it until crunchy and tender.
Fruit salad made of bland chunks of melon and pineapple will be a thing of the past with a sprinkle of Tajín, which enlivens the sweet fruit with salty spice.
Sometimes, you just can't get through an entire can of something in one meal, but how do you store it? Can you just stick it right into the fridge, can and all?
The most expensive martini in America will set you back by a hefty sum, but it comes with a nifty prize that's sure to make it you feel even more special.
Dippin' Dots might seem like pure magic or an alien dessert from a sci-fi world, but the way they're made is rather simple (if exacting and scientific).
Sambuca, an underrated liqueur outside of Italy, is best enjoyed in one of many traditional ways before branching out into other delicious applications.