What Makes Antipasto Different From Charcuterie?
If you're staring at a spread of meats, cheeses and small bites wondering whether to call it antipasto or charcuterie, you're not alone. But they are different.
Read More-
-
Brown Butter Is A Staple Of The Restaurant World, But What Exactly Is It?
Brown butter is a regular on restaurant menus, but you can make it for yourself at home, too -- and you can put it in just about anything. Here's how.
Read More -
The Secret To The Absolute Smoothest No-Churn Ice Cream Is In Your Liquor Cabinet
No-churn ice cream can sometimes get gritty if it's not prepared just right -- but a surprising ingredient from your home bar can solve that problem.
Read More -
The Wines Julia Child Recommended For Her Iconic Coq Au Vin
Julia Child offered guidance on how to prepare almost every dish, and these are her picks for the best wines to use for coq au vin.
Read More -
You Can Scramble Cookie Dough, According To TikTok
Folks typically eat cookie dough (even though it's unsafe) or bake it, but now you can scramble it in on the stove like eggs. Yes, you read that right.
Read More -
The Mistake That's Easy To Make With Smoked Salmon Dip
Delicious on crackers and with a toasted baguette, smoked salmon dip is fairly simple to make, so long as you avoid this one common mistake.
Read More -
How To Turn Frozen Grapes Into A Candy-Like Treat
If you have grapes at home, you can easily make a frozen grape candy with a few ingredients. You can also mix it up by using different fruit or make them spicy.
Read More -
The Worst Mistakes Causing Your Sponge Cake To Sink, According To Paul Hollywood
One thing that truly irks Paul Hollywood is when there's a dip in the middle of a cake's sponge, especially since it is a mistake that's easy to avoid.
Read More -
The Fall Substitute To Use In Recipes When You're Out Of Applesauce
From banana bread to muffins, applesauce adds moisture and richness to all kinds of recipes. If you run out, turn to this classic fall ingredient instead.
Read More -
The Easy Way To Strain Homemade Broth Without A Cheesecloth
If you don't have any cheesecloth at home, don't fret. Strain the tiny bits out of your homemade stock using this common kitchen supply.
Read More -
The Classic Sandwich You Should Beef Up (Literally) With A Burger
You're making a regular hamburger but using pieces of the Reuben as toppings: Take a beef burger patty and add the corned beef, sauerkraut, Swiss, and dressing.
Read More -
Give Burgers A Greek Twist With A Particular Type Of Cheese
When added to your burger, this cheese adds a creamy texture and a touch of tang, balancing and rounding out that rich umami quality of the classic sandwich.
Read More -
For A Creamy Upgrade On Grilled Cheese, Grab A Classic Breakfast Spread
A classic grilled cheese can be elevated with many ingredients, from crispy bacon to juicy tomato slices. For an extra rich, creamy sandwich, use this spread.
Read More -
What States Produce The Most Rhubarb In America?
Rhubarb is baked in spring desserts, but it only grows in a cooler climate. The three states that grow the most rhubarb ship throughout the U.S.
Read More -
The Flavorful Way To Rehydrate Dried Fruit
Of course, everyone's reached for the raisins only to find they've become impossible to chew. Luckily, all you need is a hot liquid and a little patience.
Read More -
Why Cooking Rice In The Air Fryer Is Never A Good Idea
There are many unexpected ways to use an air fryer, but cooking rice isn't one of them. But that doesn't mean rice has to stay out of the air fryer.
Read More -
Upgrade Any Rice You Make With One Simple Extra Step
Although rice is almost always jazzed up with sauces, seasonings, and other ingredients, you can upgrade the taste of plain rice by toasting it.
Read More -
The Classic Appetizer That Absolutely Belongs On Your Club Sandwich
This classic appetizer is a tasty sandwich addition that melds perfectly with the rest of the club sandwich's ingredients.
Read More -
The One Dish Ree Drummond Regrets Making On The Pioneer Woman
If you thought culinary superstars were exempt from faux pas in the kitchen, think again. Ree Drummond once filmed a dish for her TV show - that she hated!
Read More -
Carrot Cake Has Actually Been Around Since The Middle Ages
Carrot cake has a much longer history than you might think. Find out about the origins of carrot cake and why cooks have used this vegetable for sweet desserts.
Read More -
Chicken Sandwiches, Burgers, And Patties: What's The Difference?
Do you keep seeing the terms "chicken sandwich," "chicken burger," and "chicken patty" tossed around in parallel? There's a reason for that (several in fact).
Read More -
Why Tuna Is One Of The Hardest Fish To Fry
Although a panko-crusted or beer-battered deep-fried tuna filet sounds like a seafood dream, it's actually one of the most challenging fishes to fry.
Read More -
15 Ingredient Swaps To Elevate Your Fried Chicken
Fried chicken can be made in many different ways, but the methods and seasonings you add can make all of the difference when it comes time to chow down.
Read More -
The Original Lemon Bar Recipe Isn't What We Know Today
For as long standing a legacy as the lemon bar may have, the first reported version may not be as familiar to lovers of today's modern snack. Here's why.
Read More -
Give Baked Chicken A Subtle Sweetness With One Jammy Ingredient
There's a sweet, fruity, jammy ingredient that can turn your baked chicken upside down. Here's how to use it to upgrade your next chicken recipe.
Read More -
How Pink Peppercorns Are Different From All The Rest
Pink peppercorns look a lot like other peppercorns -- aside from their pretty pink color -- but they actually come from a totally different plant.
Read More -
The Secret Weapon To Spice Up Your Soup Is Already Sitting In Your Fridge
Although there are numerous ways to transform a good soup into a great soup, you probably already have this spicy ingredient in your kitchen.
Read More
