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Cook
The Mistake That's Sabotaging Your Homemade Nachos
Any sort of nacho recipe can wind up with soggy chips under a mountain of toppings, and avoiding this pitfall is as simple as using one extra prep step.
By Emily Voss
Cook
Fake A Crepe Easily By Using Tortillas
By Jennifer Mathews
Cook
Anthony Bourdain's Tip For Restaurant-Worthy Veggies At Home
By Louise Rhind-Tutt
Cook
What Is Smothering And What's It Got To Do With Cooking?
By Annie Epstein
Cook
Expert Tips For Making Hollandaise In Half The Time
By Arianna Endicott
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Cook
Fake A Crepe Easily By Using Tortillas
Crepes can be an intimidating dish to make since they are so thin and delicate, but there's a great hack you can try using tortillas instead.
By Jennifer Mathews
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Cook
Anthony Bourdain's Tip For Restaurant-Worthy Veggies At Home
Want to know why vegetables always taste better at a restaurant? Anthony Bourdain lets us in on the secret: copious amounts of butter and sugar.
By Louise Rhind-Tutt
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Food
Should You Eat Peanut Butter Every Day? This Is What Happens If You Do
For anyone with a prevalent craving for some tasty peanut butter, it's worth asking whether or not too much of a good thing can become a bad thing.
By Mary O'Brien
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Cook
12 Secret Ingredients You Should Be Using In Your Canned Chili
With some tweaks you can turn canned chili into a masterpiece that rivals any chili you might make on your own. Here's some inspiration to help get you started.
By Brian Good
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Drink
How Long Does Coffee Creamer Last In The Fridge?
A big jug of coffee creamer can be a blessing in your morning Joe, but often, a little goes a long way. So how long do you have to use up the whole lot?
By Khyati Dand
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Cook
Why Bobby Flay Never Buys Prepackaged Steaks
Bobby Flay believes that the plastic wrapping on pre-packaged steaks traps too much moisture, which can be detrimental to the meat's quality.
By Chris Sands
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Food
Plot Twist — Eel Sauce Isn't Made Of Anything Fishy
Japanese eel sauce is a simple, delicious, versatile condiment with a long and proud history, and it's worth learning what goes into it (and what doesn't).
By Joey DeGrado
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Food
The Texture Difference Between Cake And Yeast Donuts
Light and fluffy yeast donuts need to proof and rise before being shaped and deep-fried, whereas dense cake donuts can be baked or piped and deep-fried.
By Kristina Vanni
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Cook
Skip The Frying Pan — Cook Bacon In A Pot For A Mess-Free Breakfast
For those who hesitate to cook bacon on the stove because of the kitchen-dirtying splatters of fat, a pot can cut down on mess while delivering tasty results.
By Hannah Beach
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Food
What Does SPAM Stand For, Anyway?
Specially Processed American Meats, Spiced Ham, we've likely heard it all - but where did the name SPAM really come from? It's a bit of a mystery still.
See AlsoTop Ten Recipes of 2015By Sharon Rose
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Drink
Order A Shaken Espresso From Starbucks For A Cheaper, Stronger Latte Alternative
Do you wish your latte had more pep in its step? Maybe it's time to switch things up and try the stronger (and cheaper) shaken espresso at Starbucks.
By Sharon Rose
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Cook
The Best Fish To Use For Fried Fillet Sandwiches
Turn to a flakywhitefish for the besthomemade fried fish sandwich; they’re fairly mild, which means they'll complement the bold flavor of tartarsaucewell.
By Joey DeGrado
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Cook
The Easiest Way To Store Curry Leaves In The Fridge
The simplest way to store curry leaves in the fridge is to keep the leaves attached to the thinner stems before stowing them away for up to two weeks.
By Annie Epstein
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Drink
The Alcohol That Puts The Twist In Twisted Tea
For spiked drinks like Twisted Tea and Mike's Hard Lemonade, if you were ever curious as to what type of alcohol is used, it's actually a bit like beer.
By Avery Tomaso
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Food
The Oldest Sourdough Starter In The World Has Been Around For Quite A While
Sourdough baking'shistoryis long and varied - andthe oldest known sourdough starter available for use today dates back to the ancient Egyptians.
By Kristina Vanni
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Cook
Ina Garten's Genius Tip For Grating Butter Without Any Mess
Ina Garten suggestssimply grating a frozen stick of butter over a sheet of parchment paper for perfectly uniform and soft pieces that won't melt too quickly.
By Kristina Vanni
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Cook
How Long An Open Orange Juice Bottle Should Last In The Fridge
Orange juice may be a breakfast table staple, but that carton won't last forever - and if it's freshly squeezed, it will have an even shorter lifespan.
By Arianna Endicott
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Cook
Store Guacamole With A Layer Of Water To Prevent It From Browning
If you want to keep your guacamole that beautiful shade of green, one of the best things you can do is put a layer of water on top to block oxygen.
By Khyati Dand
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Cook
How To Eat A Whole Fish And Look Like A Pro Doing It
Eating a whole fish can seem intimidating, but carving the meat is a much easier affair if you take it step-by-step and keep the type of fish in mind.
By Emily Voss
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Cook
The Easy Solution To Bringing Hot Dogs To A Picnic — No Grill Required
To bring ready-to-eat hot dogs to a picnic or sports game with no grill or other appliances in sight, all you need is a thermos and some hot water.
By Hannah Beach
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Cook
The Best Use For Coulotte Steak When Cooking
Although coulotte is less popular in America, it is a fairly lean cut of steak that is a staple in Brazilian cuisine, where it is often grilled over live coals.
By Joey DeGrado
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Cook
A Few Bay Leaves Are All You Need To Elevate Basic Rice
Introducing a bay leaf or two when cooking a pot of rice will infuse it with a subtle but fragrant essence reminiscent of green tea orthyme.
By Joey DeGrado
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Cook
How Long You Have To Eat An Open Package Of Hot Dogs
An open pack of hot dogs lasts a little longer than fresh meat, but they do go bad eventually, and you need to store them properly to ward off spoilage.
By Caryl Espinoza Jaen
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Drink
The Boozy Difference Between Caipirinha And Caipiroska co*cktails
When making a caipirinha, a Brazilian sugar-cane liquor known as cachaça is paired with sugar and lime. The caipiroska, on the other hand, uses vodka.
By Chris Sands
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News
Chick-Fil-A Is Testing A New Chicken Sandwich, But There's A Twist
Chick-fil-A's exciting new chicken sandwich comes with a caveat, but the chain is also teasing a new line of beverages that should satisfy all customers.
By Erica Martinez
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Cook
Store-Bought Oatmeal Is The Easiest Way To Elevate Streusels And Crisps
A single packet of store-bought instant oatmeal contains nearly all the components required for a delightfully easy streusel or crumble crust.
By Kristina Vanni
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Grocery
Why You Should Buy The Heaviest Rotisserie Chicken Every Time
Take home the heaviest rotisserie chicken you can find at the grocery store, because its weight indicates that the meat is still tender and juicy.
By Kristina Vanni
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Cook
The 3 Cheeses You Need To Make Masters Pimento Cheese Sandwiches
Anyone who has been to the Masters probably knows how celebrated the pimento cheese sandwich is -- but which three cheeses are in it, exactly?
By L Valeriote
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Cook
How To Store Cooked Bacon In The Freezer
Cooked and frozen bacon is a super convenient item to keep around, but it doesn't last forever, and should be frozen properly for the longest shelf life.
By Caryl Espinoza Jaen
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