Bar Keepers Friend Is The Key To Cleaning Burnt Pan Bottoms
We all have that one pan that we groan at the sight of. The bottom is so burnt and you have no hope of cleaning it, until you discover Bar Keepers Friend.
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Why Julia Child Didn't Use A List When Shopping At Farmers Markets
Julia Child had an interesting theory for navigating her local farmer's markets, and that didn't involve ticking off a list. See the principle she used. -
Why Buy A Cake Turntable When You Can Use A Lazy Susan?
Are you serving caked to guests and don't want to use a cake turntable? Why use a rotating turntable when you can use a lazy Susan to dazzle your guests? -
What Is Vermouth Actually Made Of?
No matter where it comes from, vermouth - an aromatized and fortified wine - is a versatile staple even a novice barkeep should have in their arsenal. -
What Costco Really Does With All Its Unsold Produce
Giving new meaning to the age-old expression 'waste not, want not,' Costco has found a couple of ways to keep its unsold produce out of landfills. -
The Most Unhealthy Store-Bought Breads You Should Think Twice About Before Eating
Ah, the wonderful world of bread -- there's so many kinds to fall in love with. But you might want to think twice about certain brands due to sodium and sugar. -
How To Make Bakery-Worthy Cinnamon Rolls With 2 Canned Ingredients
Nothing beats a fresh cinnamon roll straight from the oven, but you can get bakery-level results with just two canned ingredients for the easiest breakfast. -
Can You Store A Whole Cauliflower In The Freezer?
While cutting and prepping cauliflower can seem fussy, when it comes to freezing it, there are definite drawbacks to just tossing it in the icebox whole. -
The Roasted Ingredient That Seriously Upgrades Tuna Salad
If you want to bring a certain sweetness coupled with a deep, roasty and earthy flavor to your tuna salad, you need to add this one ingredient. -
Why Are Ponderosa Steakhouse Chains Shutting Down?
Those who remember Ponderosa Steakhouses may wonder why they're not exactly plentiful anymore, and a range of chaotic business decisions are mostly to blame. -
The Comfort Food Oprah Winfrey Would Eat As Her Last Meal
Oprah Winfrey revealed what type of meal she would choose for her last, if she could have anything in the world, and the media maven chose a classic. -
The Science Behind Why Cold Pizza Tastes So Good
You may have thought next-day, still-cold pizza is extra special, but it turns out that science actually agrees. Temperature impacts taste, smell, and more. -
World War I Actually Led To The Popularization Of Candy Bars
Candy bars instantly boost your mood and energy, and that is part of the reason why they became so popular among soldiers during World War I. -
Cottage Cheese Pumpkin Cheesecake Is Too Easy Not To Make
Making a quick-setting pumpkin cheesecake was never easier -- all you need is to blend up some cottage cheese, pumpkin, and the sweetener of your choice. -
Beans Are Your Secret To A Creamy Sauce With No Dairy
For anyone avoiding dairy, some recipes take a little extra thought and creativity. One clever solution to keep in mind? Using beans as a versatile alternative. -
Julia Child's Favorite Dessert Is A Vintage Classic
One of Julia Child's favored desserts was not crème brûlée nor profiteroles, but a French treat that is quite old and somewhat obscure in many other countries. -
Ever Wonder Why Chefs Opt For Towels As Opposed To Oven Mitts?
Perhaps you’ve noticed, on television or in real-life restaurants, that chefs often use towels instead of oven mitts while they’re cooking. Here’s why. -
Swap Bread For Waffles For A Crunchier Breakfast Sandwich
Craving waffles and a breakfast sandwich? Why not combine the two and have the best of both worlds. Toss that bread and use waffles for a crispy sandwich. -
The Popsicle Recall Has Been Escalated To Class I Status. Here's What That Means
The Jolly Rancher Popsicle recall from August, 2024 has now been upgraded to Class One status by the FDA, the administration's highest risk level. -
How You Arrange Food In Your Oven Matters – Here's How To Do It Correctly
If you think you can just stick whatever you're baking on any old rack in the oven, you're likely to find yourself with an uneven or burned meal. -
The Rich Ingredient That Adds A Spin To Traditional Hot Chocolate
Nothing quite beats a cup of hot cocoa, but if you want to take your hot chocolate to the next level, you should consider adding a spoonful of this. -
Can You Freeze Hummus?
A container of hummus opens up a world of delicious culinary possibilities, but here’s a question: Can you freeze this creamy chickpea spread to enjoy later? -
Is Liverwurst The Same As Pâté?
Liverwurst and pâté might share similar ingredients, but there are key differences between the two, from their texture and preparation to how they’re enjoyed. -
The Cuisine Anthony Bourdain Thought Was Underappreciated In The US
When Redditors asked Anthony Bourdain which cuisines he thought were underappreciated in the U.S., he had a ready answer. Do you agree with him? -
Should You Store Mustard In The Fridge Or Pantry?
Common sense tells most of us to keep open condiments in our refrigerators, but do we really need to when it comes to shelf-stable items like mustard? -
The Big Mistake You're Making With Boxed Cake Mix
Pastry chef Katie Rosenhouse gives her top tips for elevating boxed cake mix. With a few extra ingredients and tweaks, you can have a show-stopping dessert. -
Julia Child's Tip For Making The Best Hard-Boiled Eggs
Julia Child's tip for making hard boiled eggs perhaps defies the name of the dish, but the technique leaves tender egg whites and perfectly golden yolks.
