If you can't seem to stop your bananas from turning brown and mushy, you can use just a tiny piece of foil or plastic wrap to extend the life of your bunch.
Unless it's heaped with quick-to-spoil ingredients such as meats and cheese, focaccia should always be stored at room temperature instead of in the fridge.
Bobby Flay is the king of the grill but also an enthusiastic champion of brunch. When he has a tip for creamy scrambled eggs, you can bet we take notes.
Tofu not only lasts so much longer if you freeze it, but it gains a unique texture and greater propensity to soak up the flavors in your favorite recipes.
In the United States, cheddar is mostly known for its startling orange color, but elsewhere, it's a pale cream. What makes some cheddar orange and why?
If you prefer your bacon to be chewy instead of super crisp, this folding method can maximize that texture while allowing you to cook way more bacon at once.
If you feel like leftover pasta isn't worth saving, learn how long it lasts and how to store it properly to cut down on food waste and prep easy future meals.
You have probably heard that when an egg floats, it's rotten. Well, maybe, but not necessarily. You need to crack the egg to see if it's really gone off.
Any sort of nacho recipe can wind up with soggy chips under a mountain of toppings, and avoiding this pitfall is as simple as using one extra prep step.
If you haven't heard of smothering, you may have heard of étouffée, which is where we get the term. In essence, you cook your meal in a delicious sauce.
Hollandaise is one of the most delicious parts of brunch, but it's one of the hardest mother sauces to master. Fortunately, you can make the process easier.
With some tweaks you can turn canned chili into a masterpiece that rivals any chili you might make on your own. Here's some inspiration to help get you started.
A big jug of coffee creamer can be a blessing in your morning Joe, but often, a little goes a long way. So how long do you have to use up the whole lot?
Japanese eel sauce is a simple, delicious, versatile condiment with a long and proud history, and it's worth learning what goes into it (and what doesn't).
Light and fluffy yeast donuts need to proof and rise before being shaped and deep-fried, whereas dense cake donuts can be baked or piped and deep-fried.
For those who hesitate to cook bacon on the stove because of the kitchen-dirtying splatters of fat, a pot can cut down on mess while delivering tasty results.
Specially Processed American Meats, Spiced Ham, we've likely heard it all - but where did the name SPAM really come from? It's a bit of a mystery still.