How To Pick Out The Best Dried Pasta At The Grocery Store
There are possibly a million types of pasta at most grocery stores, so how do you pick the one that's the best quality? It turns out there are many visual cues.
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Why You Should Consider Ditching The Tongs When Cooking Bacon
People are particular about their bacon and how they cook it, but you should avoid flipping your strips with tongs if you don't want to ruin your pans. -
Canned Tuna Is A Must-Have For A Flavorful Pasta Salad
Canned tuna is the easiest, tastiest way to give pasta salad a burst of protein and flavor, and you can coordinate your dressing and other ingredients to match. -
Why Gordon Ramsay At The London Lost Its Michelin Stars
In 2006, Gordon Ramsay invested millions to open his flagship restaurant at The London in NYC - but by 2013, the restaurant lost its two Michelin stars. -
Is It A Faux Pas To Clean Wine Glasses In The Dishwasher?
Many of us think that putting glasses in the dishwasher results in chipping or cloudiness, but the facts reveal that this appliance isn't always a bad diea. -
The Food Safety Reason You Never Should Can Bacon Jam
While there's no harm in making a delicious batch of bacon jam, you should never try to actually can and store it as the risk of botulism is too high. -
The Crunchy Ingredient Ina Garten Tops Her Roasted Zucchini With
Ina Garten has a few tricks up her sleeve when it comes to cooking vegetables, including the one crunchy ingredient she uses to top roasted zucchini. -
Why Eating Watermelon With Mustard Just Works
You're not imagining it -- you've been seeing people top their watermelon with mustard on social media. But why? Does it taste good? Surprisingly, yes. -
In Case Of Apocalypse — Costco Sells Emergency Food Buckets
While touted as a response to an apocalypse, the emergency food buckets that are sold by Costco are actually perfect for natural disasters or camping. -
How Ree Drummond Makes The Perfect Sunny Side Up Egg Every Time
Perfectly cooking a sunny side up egg is deceptively challenging, but Ree Drummond nails it every time by cooking it slowly, then steaming it. -
What It Actually Means To 'Sweat' Your Vegetables
Sweating vegetables is a quick but crucial step in recipes for soups, braises, stir-fries, and more, and it's not the same as sauteing nor caramelizing. -
Wait, Are You Supposed To Wet Parchment Paper?
Parchment paper can be a godsend for cooking and baking, saving time on cleanup in the end. But there's an even easier way to work with it - wet it first. -
Yes, You Can Save And Store Leftover Béchamel Sauce
Béchamel is one of the more delicate sauces you can make, but with the right storage techniques, you can save it for later use in the fridge or freezer. -
Where Does The US Watermelon Supply Come From In Winter?
Enjoying watermelon in the summer is a no-brainer as the fruit is abundant. But did you ever wonder where the melon comes from in the winter? -
Why You Should Be Spanking Your Herbs When Making Cocktails
You have likely heard of muddling your mint in a mojito, but you should know that sometimes a cheeky spank is the better option when building a cocktail. -
The Knife Trick That Lets You Know When Fish Is Perfectly Cooked
If you don't have a thermometer to test the doneness of fish, it's super easy to use a butter knife or even a cake skewer to judge the internal temperature. -
How To Clean Your Microplane So It Doesn't Become Dull
If you want to keep your Microplane in the best condition possible, you need to be extra cautious when cleaning it to avoid dulling its blade. -
Why Costcos In Maryland And Pennsylvania Don't Sell Alcohol
Anyone who lives in Maryland or Pennsylvania knows that you can't buy any type of alcohol in those East Coast states for very specific reasons. -
For The Fluffiest Mashed Potatoes, Don't Boil Them In Water
If you want super fluffy mashed potatoes but you are boiling the starchy veggie, you're doing it wrong. Here's why steaming them works better. -
Order One Item To Find Out If You're At A Good Barbecue Restaurant
A BBQ pro tells us which dish can instantly tell you if a joint knows what they're doing, plus tips for judging a barbecue restaurant before you even go inside. -
A Little Oil Is All You Need To Make Turkey Bacon Crispy
When cooked correctly with just a touch of oil, turkey bacon is a crispy breakfast delight. If you use too much oil, it can be a soggy mess. -
Why You Should Start Roasting Coffee In Your Air Fryer
If you want to try roasting your coffee beans at home, there's a very simple way to do so - use your air fryer. It's foolproof and easy to clean up too. -
Bobby Flay's Go-To Late-Night Meal Is An NYC Staple
Bobby Flay may be known for his elaborate grilling skills, but his favorite late-night dish is as simple staple of New York City's bodegas and street carts. -
Why Ree Drummond Adds Vinegar To Her Pie Crust
You might vinegar would make a pie crust taste odd, but Ree Drummond swears by this subtle addition for a better texture and more ease when handling the dough. -
How To Easily Remove Pin Bones From Fish Fillets
Pin bones lie at an angle in the flesh. To remove them without mangling the fish fillet, it's critical to pull in the direction the pin bone is pointing. -
The Reason There Are Rainbow Spots On Your Deli Meat
Sometimes you get back from the store only to find that your deli meat looks almost iridescent. Why does this happen, and what do those rainbow spots mean? -
The Pantry Staple That Easily Cleans Rust From Cast Iron Skillets
If your cast iron is coated in rust, don't fear. You probably already have the solution to the problem (quite literally) in your kitchen pantry.
