The Absolute Best Milk To Use For Creamy Homemade Milkshakes
If you want an ultra-rich creamy milkshake, your choice of milk matters. The more fat you have, the creamier your dessert will be. Here's the best option.
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The Simple Mistake You're Probably Making When Boiling Corn On The Cob
Corn on the cob is an easy dish to make but needs some extra TLC to ensure it's perfectly cooked; one mistake you could be making involves the water. -
The Staple Barbecue Side That Makes Atlanta-Style Hot Dogs Iconic
An Atlanta-style hot dog is one of the less tricked-out regional franks in America, but its choice of a BBQ-inspired topping makes the flavor mighty indeed. -
Why Egg Drop Soup Always Tastes Better At A Restaurant Than At Home
Okay, so you love egg drop soup at restaurants and you're wondering why it tastes better there than at home. We understand. And we've got the answers. -
Keep Bugs From Messing With Your Food With An Easy Picnic Container Swap
Picnic season is here, but nothing ruins an outdoor outing quicker than bugs crawling over your food. Luckily, there's an easy container swap to prevent this. -
Sausage Cooking Tips And Tricks You'll Wish You Knew Sooner
We've asked chefs to weigh-in on how to perfectly cook sausage. Because, you know, sometimes perfecting your sausage game can be a little tricky. -
Bobby Flay's Dressing Tip For Ultra-Flavorful Potato Salad
Nothing is worse than a poorly dressed potato salad, but with Bobby Flay's helpful advice, you can kiss under-seasoned spuds goodbye at the next potluck. -
The One Ingredient Anthony Bourdain Never Added To His Scrambled Eggs
Anthony Bourdain kept it simple when it came to scrambled eggs and did not mess around with extraneous ingredients like milk, cream, or water. -
The Temperature Tip For Perfectly Crispy Country Fried Steak
When it comes to getting that perfectly crispy edge on your country fried steak (a feat in and of itself), it's temperature that plays the largest role. -
What Separates Wet From Dry-Cured Bacon?
If you see bacon at the store labeled wet- or dry-cured and wondered what those terms mean, here are some guidelines and how each affects taste. -
The US President That Ate 12 Ounces Of Steak Every Day For Breakfast
Steak for breakfast? There was time when it was a go-to morning meal. And there was one US president who really enjoyed it, eating 12 ounces every day. -
Hearty Lasagna Soup Recipe
This hearty and satisfying soup, based on a classic lasagna recipe, is packed with flavor, easy to put together, and can be on the table in under 30 minutes. -
Horseradish Is The Spicy Ingredient That Gives Tuna Salad A Subtle Kick
If you want to amp up your tuna salad, give it a little spice, you need to try adding a touch of horseradish to your dish for that extra punch. -
For The Crispiest Bacon, Reach For Your Dehydrator
Do you love crispy, crunchy, shatters-in-your-mouth bacon? Don't use your oven, and shun the stovetop -- it's time to break out the dehydrator. -
Swap Heavy Cream For Canned Milk For Silkier Slow Cooker Soups
If you want the creamiest soups ever, while avoiding the need for extra steps in the cooking process, you might want to try swapping in canned evaporated milk. -
Mistakes Everyone Makes When Cooking Eggs In The Microwave
If you cook eggs in the microwave, you're going to find this helpful. Because chances are you've made a few mistakes along the way. We've got you! -
Ree Drummond's Major Tip For A Successful Layered Salad
For a layered salad that stays crisp for hours, with none of the ingredients sogging into each other, use Ree Drummond's key ingredient for a sturdy base. -
Ranking Fast Food Chicken Sandwiches From Skip To Hit
Ah, for the love of fast food chicken sandwiches -- from skip to hit, we're ranking a bunch of popular spots. So let's get clucking! -
The Best Potatoes To Use For Grilling, According To An Expert
For grilled potatoes that are crisp, creamy, and not disappointingly raw on the inside, use a grilling expert's top two picks for the best spuds to use. -
Broth Vs Stock: What's The Difference?
Broth and stock may sometimes be used interchangeably, but the two ingredients are actually quite distinct and have different uses in the kitchen. -
The Best Cut Of Meat To Use When Making Country Fried Steak
For country fried steak that's tender and juicy, an expert tells Food Republic which piece of steak he prefers over classic cube steak or other cheap cuts. -
Can't Find A Cooling Rack? Reach For Your Muffin Tin
No one wants to ruin their baked goods by not having a cooling rack on hand, but sometimes, it happens. Save the day by using an upside-down muffin tin. -
To Clean Mushrooms Easily, Start Peeling Them Instead
There is a simpler way to clean mushrooms, and rather than washing them, it involves merely peeling off the dirty outer layer with your fingers. -
How Long You Should Be Marinating Steak For
When marinating steak, it may seem that the longer you leave it in, the better, but that is not the case. Different cuts require different marination times. -
Limoncello Is The Perfect Fruity Base For Spritz Cocktails
If you're in the market for a perfectly fruity base for your next spritz cocktail, it's time to consider limoncello, a delicious Italian staple. -
How Long Does It Take To Air Fry Chicken Nuggets?
Want to get your chicken nuggets onto the table faster than you can with an oven? Pop them into the air fryer for only a few minutes for golden crispy goodness. -
The First Peanut Butter And Jelly Sandwich Featured An Unusual Flavor
Peanut butter and jelly is usually accompanied by fruity flavors like grape or strawberry, but the first official PB&J sandwich featured interesting choices.
