Pork Rinds Belong In Your Soup In More Ways Than One
Pork rinds are a salty, crunchy puffed snack you should be using for a distinctive addition to soups as a crispy topping or main ingredient.
Read MorePork rinds are a salty, crunchy puffed snack you should be using for a distinctive addition to soups as a crispy topping or main ingredient.
Read MoreThe go-to for making foccacia for most home cooks is a baking sheet, but there's a better way: cast iron. Here's why the vessel is superior for crispy edges.
Read MoreThere are many ways to upgrade a Rice Krispie treat, but this surprising savory ingredient could give the classic sweet treat a big boost in flavor.
Read MoreAmericans make some outrageous sandwiches, but Ohio might take the prize for its kitchen-sink approach to a sandwich that doubles as an all-in-one meal.
Read MoreSalmon sandwiches are rich and satisfying as-is. But the Barefoot Contessa gives this fish an extra flavor and texture boost with this popular party dip.
Read MoreYou can add more vegetables to your lasagna by making it green. Lasagne verde can be customized in so many ways, from the filling to the pasta itself.
Read MoreFor a crispy crust and convenient cooking, you can bake your next holiday pie in a cast iron. It makes for an effortless table display and easy cleanup.
Read MoreMaybe you've heard of steak and tuna tartare, but smoked salmon lends this elegant dish an extra flavorful twist. Here's what to know before making it.
Read MoreTo avoid over-smoking your barbecued meats, follow the advice of a professional chef. Here's how to do it, and how to save any foods that tastes overly smoky.
Read MoreMaking cookies from scratch can require more time than you want to invest. Use these easy tips to upgrade premade cookie dough with minimal effort.
Read MoreCrêpes Suzette is a classic flaming French dessert that was a favorite of Julia Child. When making these, she preferred to use a specific type of liqueur.
Read MoreWhile everyone seems to have their own secret for making perfect scrambled eggs, Alton Brown offers a unique one that may cause some people to raise an eyebrow.
Read MoreTake your sweet potatoes to the next level with coffee compound butter. Mashed, roasted, or fried, the sweet, nutty spuds pair nicely with earthy, rich coffee.
Read MoreWhen Jacques Pépin dishes on his cooking secrets, we listen. Find out why he uses Wondra flour for his fried chicken, and why it makes it extra crispy.
Read MoreYou've heard of scalloped potatoes, baked potatoes, but how about 15-hour potatoes? This dish requires plenty of time and steps to make, but it's worth it.
Read MoreIn just a few steps you can make the tasty fried treats in your deep fryer (or on your stovetop) to add a more complex taste and texture to the banana split.
Read MoreThis cut of beef is generally considered too tough for searing, but the perfect cut if you're looking for a rich, moist, and tender meal of slow-cooked beef.
Read MoreBeurre blanc is the perfect sauce to accompany seafood dishes. This French butter sauce is not considered a mother sauce and may have been a culinary mistake.
Read MoreWhen it comes time to make your cozy fall soups, there's an ingredient that complements the flavors of the typical vegetables that fill so many soup recipes.
Read MoreDon't be intimidated at the butcher counter -- we consulted experts to determine which cuts of steak are worth buying and which you should leave on the shelf.
Read MoreFor a more exciting meal, it's easy to turn taco night into Taco-Bell inspired mini crunchwrap night with your favorite taco ingredients.
Read MoreIf you're assembling a feast for a party or game day, you might want to consider setting up a french fry bar. Here are some tips and toppings for loaded spuds.
Read MoreWe asked celebrity chef and Food Network star Jet Tila about the must-have ingredients every home cook should stock in their kitchen. Here are his six staples.
Read MoreRoasted vegetables are already delicious, but this additional sheet pan step will take them to a whole new level of crispiness.
Read MoreBananas are infamous for being ripe one minute, brown the next. But that's good news for your best banana bread because ripe bananas could ruin your bread.
Read MoreIt may be tempting to clean your mussels as soon as you bring them home, but waiting to do so until right before you cook them is the safest practice.
Read MoreTo make your meal more autumnal, try switching regular fries with homemade butternut squash fries. These are more nutritious and go great with so many entrées.
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