The Best Meat Substitute For BBQ Might Actually Be A Fruit
Whether you're vegan or just need a new recipe for Meatless Monday, there exists a plant-based twist on pulled pork barbecue made from - hear us out - a fruit.
Read More-
-
What Makes Honeycrisp And Cosmic Crisp Apples Different?
Honeycrisp and Cosmic Crisp apples are two apple varieties that are both great to snack on and use in recipes. But how do you know which to choose at the store?
Read More -
Bobby Flay's Perfect Scrambled Eggs Aren't Complete Without One Ingredient
It seems like every celebrity chef known to fandom has a different technique, and Bobby Flay's contribution to the category is pretty easy to replicate at home.
Read More -
How Biscuits And Gravy Became The Historic Breakfast Of Appalachia
Biscuits and gravy is a Southern staple that has a deep history in Appalachia. Find out how this simple breakfast became a big part of the South's food culture.
Read More -
Should You Be Cleaning Produce With Baking Soda?
After carefully choosing produce, you want to ensure it's clean and ready to eat. Fortunately, baking soda can help, but is it worth the time and effort?
Read More -
The Creamy Ingredient You Should Start Adding To Lobster Sandwiches
If you're looking for a way to add rich, creamy flavor to your lobster sandwich without overdoing it on the mayonnaise, add in this special ingredient instead.
Read More -
Are Russian And Thousand Island Dressing The Same?
Due to their shared orangey color and similar ingredient list, many people think Russian and Thousand Island dressing are the same condiment. But they're not!
Read More -
How The Pink Squirrel Became An Iconic Wisconsin Cocktail
The pink squirrel is a creamy and distinctively delicious cocktail made from some unusual ingredients. Here's the story of this Wisconsin classic.
Read More -
Give Your Bloody Mary A Tangy Kick With One Leftover Liquid
The bloody Mary has evolved to have unique variations, some of which might leave you scratching your head only to find out it's a genius addition.
Read More -
What Makes Michigan's Detroit-Style Pizza Unique?
When it comes to pizza in America, the debate is usually New York-style versus Chicago-style. But if you want something more unique, give Detroit-style a try.
Read More -
The Invention Of The Negroni Sbagliato Was A Happy Accident
While many people only heard of the negroni sbagliato in 2022, it has been around for decades, thanks to a bartender mixing up the traditional negroni.
Read More -
Pounding Your Chicken Is The Secret To A Quicker, More Even Cook
One reason chicken breasts and thighs in particular are often overcooked is that they're usually not a uniform thickness, which leads to uneven cooking.
Read More -
The Spice To Add To A Dish If The Heat Is Overwhelming
If your dish is a little spicier than you'd like, some expert advice is to add a pinch of this spice to temper the heat and stop it from being overpowering.
Read More -
Colorado's Unofficial State Drink Is A Riff On A White Russian
Each U.S. state has its own official symbols that reflect its culture, including signature drinks. Find out Colorado's unusual drink and how to make it at home.
Read More -
The Mistake To Watch Out For When Preheating Your Enameled Cast Iron Pan
Enameled cast-iron cookware is a must-have for home cooks, but there's one preheating mistake you absolutely have to avoid if you want to prevent damage.
Read More -
Top Your Burgers With This Italian Cheese For A Bit Of Creaminess
If you're tired of the humdrum burger routine, shake things up by topping yours with this creamy, decadent, and downright delicious Italian cheese.
Read More -
The Enameled Cast Iron Myth You Need To Stop Believing
There's a common (incorrect) assumption that people regularly make about their enameled cast iron pans, and it can lead to messes or even safety concerns.
Read More -
The Vinegary Marinade That Turns Tofu Into A Perfectly Tangy Sandwich Addition
Marinating tofu in pickle juice is a surefire way to convert any tofu skeptics out there. Here's why this cooking method works so well for tofu.
Read More -
How Does A Sous Vide Work And Is It Worth It?
In recent years, few cooking methods have enamored chefs quite like sous vide. Not sure what the fuss is about or whether it's worth it? We'll explain.
Read More -
Top Your Next Hamburger With This Vegetable For A Fall Twist
When you think of a juicy burger, you might picture it tossed on the grill on a warm summer day, but it's important to remember they can be enjoyed all year.
Read More -
The Sweet Addition Your Egg Salad Has Been Craving
This secret ingredient's distinctive flavor adds warm, caramel-like notes that bring a delightful depth and complexity to egg salad.
Read More -
Wrap Your Grilled Cheese In Bacon And Thank Us Later
Why not go the extra mile and wrap the whole sandwich in crispy, sizzling bacon? Trust us, once you try it, your grilled cheese game will never be the same.
Read More -
Here's Why Your Sauteed Spinach Is Bitter And What To Do About It
Spinach is a delicate vegetable, and cooking it perfectly can be challenging. Here's how to make sure that your sauteed spinach doesn't end up tasting bitter.
Read More -
The First Fast Food French Fries Didn't Come From McDonald's
McDonald's may have what many consider the best fast food fries in the business, but it wasn't the first fast food chain to score a menu hit with fries.
Read More -
The Absolute Worst Way To Soften Butter
Butter becomes rock-solid in the fridge, but many recipes call for it to be softened. That means there are some dos and don'ts when softening butter.
Read More -
Here's Why Your Popcorn Is So Chewy (And What You Can Do About It)
You've settled in for a healthy snack only to discover your popcorn is too chewy. We'll explain why popcorn ends up being chewy and what you can do about it.
Read More -
The Slept-On Lettuce Variety That Will Shine In Your Next Salad
Lettuce varieties each provide a different texture, color, and flavor for whatever fresh greens are called for. You might want to consider this special type.
Read More
