Alex Guarnaschelli's Genius Tip To Amp Up Store-Bought Cookie Dough
Cookies made with store-bought dough don't have to be predictable. Try this tip from chef Alex Guarnaschelli for a unique and flavorful batch every time.
Read MoreCookies made with store-bought dough don't have to be predictable. Try this tip from chef Alex Guarnaschelli for a unique and flavorful batch every time.
Read MoreDiscover Julia Child's genius hack for getting perfect, velvety scrambled eggs, creating a breakfast masterpiece that goes beyond the ordinary.
Read MoreSick of your hard-boiled eggs developing cracks -- or worse yet, bursting? Here's what to do to keep hard-boiled eggs intact and read to eat.
Read MoreWhile you should usually wash your rice before cooking, there is some rice and some recipes that call for skipping the rinse. Here's what to know.
Read MoreOut of heavy cream? No problem. Here's how to use half-and-half to make a quick substitute that you can use in recipes calling for heavy cream.
Read MoreOatmeal is a breakfast classic, but there's a lot that goes into this seemingly simple meal - and plenty of mistakes to make along the to the perfect bowl.
Read MoreBesides introducing new flavors to your grilling meats, a marinade can also help you create great grill marks when they contain one crucial ingredient: honey.
Read MoreLuckily, there are plenty of substitutes out there if you're short on sour cream. However, some of these common swaps just aren't worth the trouble.
Read MoreHard-boiled eggs are as filling as they are versatile, but some home cooks have trouble preparing them. These tips help make the process simpler.
Read MoreSalting prime rib too early can spell disaster for your dinner. Here's why salting too far ahead can cause problems, and how to time the process just right.
Read MoreFor the best oatmeal experience, you need to use a bowl that prevents it from turning cold and gluey. Here's how to choose one that will work.
Read MoreThere are certain types of alcohol that could mimic the flavor of vanilla in certain recipes, meaning you could replace vanilla extract with something richer.
Read MoreGrass-fed beef and grain-fed beef aren't raised the same -- and they don't taste the same either. Here's what makes each type of meat stand out.
Read MoreIf you've got a sharp knife and a cutting board ready, we're here to show you the quickest and easiest way to deseed a spicy pepper.
Read MoreChicken pot pie is a classic, but these pantry staples will take your tried-and-true favorite to new places in terms of flavor, texture, and convenience.
Read MoreHotdish is one of Minnesota's most well-known exports. Here's what to know about how it came to be, and which ingredient variations are well worth trying.
Read MoreWhile you can't ever go wrong with canned tomato soup, there's a way to elevate your experience. Try adding leftover greens to your next bowl.
Read MoreIf you love blueberries, you'll know that accidentally eating a sour, underripe berry can almost ruin the experience. Luckily, this hack can help you avoid it.
Read MoreWhen choosing sides and drinks for lobster tails, either play into lobster's luxurious, buttery-ness or use bright notes to contrast with its delicate flavors.
Read MoreGot a few swigs left in the bottle that you don't want to see go to waste? Try mixing them into your breakfast scramble to aerate the mixture and add texture.
Read MoreNothing ruins a grilled cheese like burnt bread; or worse, unmelted cheese. But if you avoid this common mistake, you'll have a perfect sandwich every time.
Read MoreThis unexpected ingredient can take your tried-and-true tomato sauce to a new level. If you're looking to amplify your pasta sauce, try adding vanilla extract.
Read MoreButter isn't the only fat in town. There are plenty of other ingredients you can use to whip up a batch of cookies -- and some make them taste even better.
Read MoreHam is a hit for any holiday or big occasion, but making it is no easy task. These tips will help you navigate terminology and perfect your home-cooked ham.
Read MoreCheese sauce seems straightforward enough to make, but there are important techniques to follow in order to guarantee the smoothest results every time.
Read MoreSalmon is a fan-favorite fish, but you may not be enjoying it at its fullest potential. There's one mistake that you should avoid when dealing with salmon skin.
Read MoreThe majority of San Marzano tomatoes sold in the U.S. aren't real -- even many in very convincing, official-looking packaging. Here's how to spot the fakes.
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