Add These Ingredients To Your Brownies And You'll Never Go Back
A rich brownie is a decedent treat but if you're looking for an upgrade, we got the tips. From spicy chili to peanut butter, prepare to indulge.
Read MoreA rich brownie is a decedent treat but if you're looking for an upgrade, we got the tips. From spicy chili to peanut butter, prepare to indulge.
Read MoreThe best hot dogs aren't made by grill alone -- they're forged out of a two-step process that combines the tasty char of the grill with one easy kitchen method.
Read MoreSome people think that oil and water work well together when you're cooking pasta. Celebrity chef Lidia Bastianich is not one of those people.
Read MoreWhen making her favorite restaurant-style salsa, Ree Drummond chooses not to use fresh tomatoes, and The Pioneer Woman has good reason not to.
Read MoreRock summer cook-out season with this easy, breezy corn shucking method that you can pull off in just a few minutes. All you need is a microwave.
Read MoreNot all canned tuna is equally bland -- in fact, some is so flavorful it could make for a stand-alone meal. Here's chef David Chang's favorite brand.
Read MoreFrench toast is always a popular breakfast treat, but you can make it even more crave-worthy with these delicious twists, from fresh fruit to cannoli cream.
Read MoreTo get your brisket just right, you need to properly trim the meat's fat cap. Here's how much to trim for a juicy, tender, not-too-chewy result.
Read MoreIf you're dairy-free or vegan, there's another way to get that cheesy flavor for your popcorn -- and it's an ingredient you probably don't expect.
Read MoreNext time you're making a cold cut sandwich, swap out your mayo for this mainstay condiment. The result will be a tangy, refreshing pick-me-up.
Read MoreWhen searing a steak, butter might seem to have a better flavor while olive oil is the more popular choice, but one of these options is definitely superior.
Read MoreThink the air fryer is just for lunch or dinner? From bacon twists to French toast, we got a list of our breakfast favorites in the air fryer.
Read MoreYou're probably putting sauce on your pasta all wrong. The right way involves a specific method -- and for best results, the addition of pasta water, too.
Read MoreParchment paper is actually a highly versatile kitchen tool that can be useful for many cooking, baking, and storage techniques.
Read MorePSA: You can make delicious steak in an air fryer. But for the steak to come out of the air fryer nice and juicy, you need to choose the right cut.
Read MoreCooking a perfect steak largely comes down to choosing the right thickness. Here's what thickness to look for, and the downsides to choosing other sizes.
Read MoreConsidering how simple most flapjack recipes are, it's surprisingly tricky to make a good batch. Part of the problem is that this simplicity is misleading.
Read MoreCan't remember when you bought those eggs in the fridge? There's a simple, centuries-old trick you can use to determine how old they are.
Read MoreButter wrappers might feel like easy trash, but they're actually quite useful in the kitchen, from greasing pans to food storage and much more.
Read MoreChef Rachael Ray can fry just about anything with ease. You can try her simple tip yourself at home, and all you'll need is this unexpected kitchen utensil.
Read MorePut your Girl Scout cookies to use in your next pie, cheesecake, or other delicious dessert by swapping out graham cracker crust for crushed cookies.
Read MoreIna Garten's famous Beatty's chocolate cake recipe has a "secret" power ingredient: Coffee. Here's how Ina works coffee into the cake for perfect flavor.
Read MoreRaw chicken can be dicey to handle, so it's important to know what you're doing. Avoiding these mistakes will help keep your kitchen safe and clean.
Read MoreLooking to take your boxed cornbread up a notch? These sweet, savory, and creamy hacks will take it from an also-ran side to a dinner party focal point.
Read MoreAluminum foil is more than just something to cover food with. From keeping bananas fresh to scrubbing pans, aluminum foil is endlessly useful.
Read MoreAnthony Bourdain was never shy with his opinions, especially when it came to food trends. Here's the beef trend of which he was decidedly not a fan.
Read MoreWhat hasn't changed with meatloaf over the centuries is the combination of starch and protein that's always been the base ingredients.
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