The Etiquette To Remember When You Have To Send Wine Back At A Restaurant
Though it may feel like an unbearable faux pas, an etiquette expert claims there's no shame in sending a bottle of wine back. Here's how to do it.
Read MoreThough it may feel like an unbearable faux pas, an etiquette expert claims there's no shame in sending a bottle of wine back. Here's how to do it.
Read MoreNot sure how best to measure out your butter for a recipe? Here are a few methods to portion out exactly a cup, whether it's room temp or chilled.
Read MoreHave a batch of excessively salty sauerkraut on your hands? Balance out the flavors of this tangy fermented food with this simple trick.
Read MoreBuying oysters can be tricky, and serving them can be even more intimidating. Here is a complete guide to doing both flawlessly next time you crave them.
Read MoreIt may seem like the Costco serrano ham leg is a big investment for both your wallet and your fridge, but it could be the star of your holiday get-together.
Read MoreThough the two terms can seem interchangeable with one another, beans and legumes are distinct from one another, and should be used in different ways.
Read MoreThough they cans seem to be interchangeable fruity condiments, jams, jellies, and preserves have distinct textures and uses.
Read MoreWhen it comes to cooking seafood, octopus is one of the trickier sea creatures to handle. If you're going to grill a tentacle or two, heed this expert advice.
Read MoreThe perfect pairing for meat, a pan sauce is simple enough, but issues can still arise. Here's how to fix a broken sauce, plus tips for preventing pitfalls.
Read MoreWe tapped a bona fide expert to find out the best tips to help us get crispy, perfectly-cooked fish from our handy air fryer.
Read MoreIf you want the best bowl of beef soup, you need to take the cooking order of your ingredients very seriously for the ultimate texture.
Read MoreIf you're looking for a gluten-free and flavorful option to breadcrumbs, we have just the porky snack to fit the bill.
Read MoreFollowing a tip from celebrity chef Carla Hall, you can punch up your egg salad with this rich, aromatic homemade ingredient.
Read MoreAir frying food is pretty easy, but there are still a few simple mistakes that you should avoid making, according to an expert on the appliance.
Read MoreWhile the two terms can seem interchangeable, there's a significant difference between cake icing and cake frosting, which means they have different purposes.
Read MoreBanana bread is relatively simple to make, but according to an expert, you may want to consider using less flour in your next batter. Here's why.
Read MoreIf you're planning on grilling in a hurry, follow this hack from Alton Brown to cut down on your kabob prep time.
Read MoreThough they may not hold the appeal of their fresh counterparts, canned plain oysters and smoked, tinned oysters have a place in your cooking.
Read MoreIf you want to make your store-bought biscuits taste homemade, reach for this common ingredient that you probably already have in your fridge.
Read MoreIf you want to make baguette-style bread on demand, reach for this store-bought ingredient hiding in the refrigerated aisle of the grocery store.
Read MoreThough essentially made of the same ingredient, there are distinct differences and uses for granulated garlic and garlic powder.
Read MoreBlenders are a go-to for mixing together creamy soups, smooth sauces, and thick purees. But never use them for hot liquids -- the results can be disastrous!
Read MoreWondering what you should be looking for when out buying fresh clementines at the grocery store? These signs will help you pick the juiciest fruits of the lot.
Read MoreMaking New England clam chowder doesn't have to be a daunting task. Here are 11 tips from two experts to make sure it tastes like the real deal.
Read MoreIf you're looking to pair steak with a beverage that isn't red wine, give this type of juice a try and you might be surprised how well it works.
Read MoreAccording to a baking expert, the secret to creating a richer, moister cake crumb lies in using full-fat, tangy yogurt.
Read MoreThough both are famed German sausages, knockwurst and bratwurst have a distinct set of flavors and culinary preparations that set them apart.
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