3-Ingredient Ice Cream Is The No-Churn Treat You Need To Try
Homemade ice cream is always a special treat, but it can also be a time-consuming task. Save yourself the hassle with this delicious and simplified version.
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You're Better Off Buying Green Bananas. Here's Why
Sure, yellow bananas are convenient the day you buy them, but they very quickly become too ripe to eat. Avoid a squishy, overly brown fate by buying green. -
Is It Safe To Cook Frozen Turkey Without Thawing?
If you've ever forgotten to thaw your Thanksgiving turkey, you might have wondered what to do next. As it turns out, the answer isn't very complicated. -
The Bread Test For Determining How Sharp Your Knives Are
If you think your knives may be getting dull, there's any easy way to find out that doesn't require any fancy tools. All you need is just a simple loaf of bread -
Stop Adding Ice First To Your Lattes. Here's The Best Timing For The Perfect Drink
The exact moment when you drop ice cubes in your latte matters way more than you think, and doing it wrong can erase the flavors of your favorite java. -
Never Break One Butter Rule When It Comes To Baking
While ingredient substitutions can work in baking, there are good reasons why butter (or margarine) should never be replaced by a certain type of product. -
Gordon Ramsay's Genius Process For Peeling Eggs Quickly
There are few kitchen tasks more annoying than peeling boiled eggs, but Gordon Ramsay's easy trick just might save your dinner plans from ending in frustration. -
Why You Should Never Eat Ice Cream That's Been Melted And Refrozen
Not only does melted and refrozen ice cream taste unpleasant when you're expecting a creamy and fresh dessert, but it can also present risks to your health. -
Moisten A Dry Turkey With An Ingredient Already In Your Pantry
There's no need to cry over dry turkey this Thanksgiving; you can add some moisture back into the meat by using a cheap and convenient pantry staple. -
The Extra Step You Need To Take For More Flavorful Chicken Broth
Creating a chicken broth from scratch doesn't need to be a time consuming task. Here's how to make yours extra flavorful and tasty. -
You've Been Missing Out On A Savory Seasoning For Your Popcorn
To bring a whole new world of flavor to your popcorn (whether store-bought or homemade), just add a shake of this savory seasoning to your bowl. -
How Is McDonald's Ice Cream So Smooth?
McDonald's is known for many things, and its creamy, smooth ice cream is one. But just how do they get it so smooth, and why is it called a Vanilla Cone? -
Here's The Perfect Temperature To Cook Zucchini For A Showstopping Char
There are so many recipes that use zucchini that it often gets neglected as an independent dish. However, if you use this cooking tip, it's great all by itself. -
Make Boxed Potato Flakes Gourmet With A Rich Dairy Addition
Boxed potato flakes are a fantastic shortcut to have in your pantry, but they can be a bit plain. With the help of dairy, they can be a star side dish. -
Croissants Are The Hot Dog Bun You Never Knew You Needed
Ever wonder what else you could use to wrap your hot dog instead of a bun? We're here to tell you about the delicious combination of croissants and hot dogs. -
Add Subtle Sweetness To Sausage Gravy With One Breakfast Staple
Traditional, savory sausage gravy is delicious, but you can also give the dish a sweet twist by using maple sausage or adding maple syrup. -
The Simple Mistake That's Ruining Your Caramelized Onions
You only need oil, salt, and sliced onions to make caramelized onions. It's easy, if you've got the time, but that doesn't mean you can't mess it up. -
How Does Chick-Fil-A Make Its Signature Lemonade?
Chick-fil-A's lemonade is the perfect mixture of sweet and sour, and we figured out exactly how to make a batch of the signature drink at home. -
Restaurant Fried Chicken Always Tastes Better Than What You Make At Home: These Chefs Know Why
There's a reason -- several reasons actually -- why restaurant fried chicken probably tastes better than yours. Here's some tips from a couple pros. -
Almond Bark Vs White Chocolate: What's The Difference?
Almond bark and white chocolate look nearly identical. However, there are some key differences that make them each better for certain dishes and recipes. -
The Only Way Alexander The Great Would Drink Wine
Back in the day, Greeks would often dilute their wine with water to avoid drinking too much. But not Alexander the Great - here's how he enjoyed his wine. -
For The Best Steak Frites, Start The Fries In Cold Oil
Babysitting a steak in a pan as well as a pot full of bubbling-hot fries can make steak frites stressful, unless you use this lower-maintenance frying method. -
The Grocery Stores That Crack A Fresh Wheel Of Parmigiano Reggiano
Parmigiano Reggiano only comes from specific regions in Italy, but certain grocery store chains in the U.S. regularly crack authentic wheels. -
The Ice Mistake That's Ruining Your Espresso Drinks
One of the most common ways to make iced espresso is also one of the worst, and correcting it all has to do with how you add ice to a freshly-pulled shot. -
Why Frozen Bananas Make Better Banana Bread
If you want the most delicious, moist banana bread, the trick is to use frozen bananas. Here's why it works and the best way to freeze your fruit. -
Is Costco Open For Thanksgiving 2024?
To make the most out of your Thanksgiving shopping, going to Costco makes a lot of sense, but for last-minute necessities, is the warehouse open on the day? -
The Number One Rule Of Cooking Starts Before You Even Open The Fridge
Do you end up juggling tasks and frantically running around your kitchen while cooking? Never forget this essential step that gets you on the right track early.
