How To Easily Grate Cheese Without Scratching Your Knuckles
Using a cheese grater is a pretty safe job but we've all scraped our fingers at least once. This hack will eradicate that mild trauma from your culinary life.
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Amp Up Your Deviled Eggs With A Sweet And Saucy Ingredient
Though the original deviled egg formula is tried and true, introducing barbecue sauce to the mix gives it a new dimension of slightly sugary, smoldering depth.
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The Technique Anthony Bourdain Used For Perfect Mashed Potatoes
Anthony Bourdain was incredibly talented in the kitchen, and his ideal mashed potatoes hinged on one particular method from another famous chef.
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The Best Way To Cook Cold Vs Warm Water Lobster
Cold water and warm water lobsters are unique yet equally tasty. If you want to get the most out of these crustaceans, learn the best way to cook them.
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Punch Up Your Pasta Salad With This Seafood Pantry Staple
If you're looking for an affordable way to give your pasta salad a boost in both flavor and nutrients, then you should try adding canned tuna into the mix.
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Are You Able To Store Basil At Room Temperature Or Should It Go In The Fridge?
If you don't know where to store your fresh basil, don't despair. With a little know-how, you'll be able to get the most out of this aromatic herb.
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What Makes Spumante Wine Different From Champagne?
Prepared differently than Champagne, but light, sweet, and easily accessible, spumante is an excellent, affordable alternative wine. Here's how to serve it.
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Accidentally Overcook Your Chicken? Make Salad Instead
What do you do if your chicken turns out dry as a bone and you don't have time to start again? Just add moisture to the dry bird with this quick salad hack.
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Hacks That Will Change The Way You Grill Food Forever
Grilling is considered an art by many, and there are certain tips and tricks you could be using to enhance your technique. Here is what you need to know.
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Use Leftover Brisket To Seriously Upgrade Your Mac And Cheese
Using up your leftover brisket by adding it to a batch of mac n cheese is a great way to give a boost of protein and flavor to this classic comfort food.
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How To Easily Melt Marshmallows Without Making A Mess
Melting marshmallows on the stove top can sometimes lead to messy splatters and burnt marshmallows. Thankfully, there's a better, easier way.
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Mistakes Everyone Makes When Cooking Beef Stroganoff
Beef Stroganoff can come with its fair share of challenges, like tough meat and curdled cream. Here are some expert tips on how to avoid these pitfalls.
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Red Cabbage Is Your Secret For A More Vibrant Sauerkraut
Sauerkraut is a delicious dish made from fermented cabbage, but despite its bright flavor it can look a bit bland - unless you use red cabbage!
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The Best Substitute For Red Wine Vinegar
What do you do when you're out of red wine vinegar? Turn to the best possible substitute, which is probably already in your pantry.
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Before You Toss Those Stale Donuts, Try Re-Frying Them
So you bought a big box of donuts and they're starting to go stale. Not to worry! Pop them in the skillet, and they'll be fresh and hot again in no time.
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Low And Slow Is The Way To Go When Making Corn Chowder
To give the soup its best flavor and to undergo the easiest preparation possible, letting your corn chowder simmer low and slow is the way to go.
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Never Break A Tooth On A Crouton Again With A Simple Swap
The easy solution for crunch and flavor is to reduce those croutons into breadcrumbs. They still add that crunch you crave, and won't hurt your teeth.
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Shepherd's Vs Cottage Pie: What's The Difference?
You may have heard of both shepherd's pie and cottage pie before, but do you know the crucial difference that makes these two dishes so distinct?
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The Classic Boozy Ingredient That Will Take Your Bacon Jam To The Next Level
Bacon jam is the perfect savory-sweet condiment to add to your bread, sandwiches, crackers, and more. But a splash of liquor can give it an elevated taste.
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The Essential Step You Can't Forget When Baking With Canned Peaches
Baking with canned peaches creates delicious results, but you can't just dump everything in the can into your recipe. You'll need to prepare your peaches first.
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The Unexpected Oil That Pairs Perfectly With Ice Cream
Of all the ice cream toppings available, there's one particular oil that might just have you seeing your favorite frozen dessert in a whole new way.
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The Extra Step That Makes Peeling Tomatoes A Breeze
Peeling tomatoes for tomato sauce can be a tedious task -- this trick will help the skin slide right off, making it quick and easy to peel these fruits in bulk.
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How To Determine Whether Or Not To Drain Canned Vegetables
Canned vegetables are a blessing for home cooks who value convenience, but knowing whether to save or toss the preserving liquid can be confusing.
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Martha Stewart's Favorite Recipes Will Never Go Out Of Style
From classic Niçoise salad to porterhouse steak, here are some of Martha Stewart's favorite recipes, which appear in her forthcoming 100th cookbook.
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Why Champagne Is Ruining Your Spritz (And What To Use Instead)
Sabato Sagaria, beverage director of Marc Forgione's Respect Hospitality Group, tells us what to use instead of Champagne for the best Aperol spritz.
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An Unlikely Trader Joe's Product Is The Secret Ingredient You Need For Delicious Homemade Ramen
A surprising Trader Joe's frozen product is actually just what you need to amp up the rich, savory flavor of your next bowl of homemade ramen.
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When Choosing A Midnight Snack, Bobby Flay Goes For A Breakfast Favorite
Celebrity chef Bobby Flay might cook intricate dishes at his various restaurants, but for a late-night nosh, there's one breakfast bite that's his go-to.
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