Please Stop Trying To Make GBBO Spinoff Shows
The "Great British Bake Off" was a breath of fresh air when it arrived on the scene in 2010 on BBC2. Since then, every country wants its own version.
Read More-
-
Give Your Tomato Toast A Savory Boost With A Sprinkle Of MSG
You might think of MSG as a no-go ingredient, but this maligned seasoning can actually bring your tomato toast, and plenty of other dishes, to life.
Read More -
Mayonnaise Mistakes You Need To Avoid Making
Mayo is a staple and simple condiment in American cooking, but there are pretty critical mayonnaise mistakes you can actually make. Here's how to avoid them.
Read More -
How To Thicken Chili Without Throwing Off The Taste
Chili doesn't taste complete without a thick, rich broth. If yours is looking a little thin, you can add this ingredient that will blend in perfectly.
Read More -
The Best Way To Reheat Crispy Fried Fish
While folks agree that the microwave is not an ideal way to reheat breaded fish, what is the best method? Both relatively quick, we lay out some good options.
Read More -
Why Do Restaurant Hash Browns Taste So Good?
No matter how hard you try, some dishes you make at home never seem to taste like they do at restaurants. What makes restaurant hash browns different?
Read More -
Bobby Flay's Potato Salad Leaves Out A Classic Ingredient
Bobby Flay knows how to reinvent a classic recipe, so it's no surprise that his potato salad comes sans what many consider a standard ingredient.
Read More -
The Tangy Seasoning Your Next Bowl Of Instant Ramen Needs
Ditch the seasoning packets inside your classic pack of ramen noodles and try out this interesting alternative that's available as a dry powder.
Read More -
How Long You Should Thaw An Ice Cream Cake For Better Slices
If you're searching for that sweet spot that allows you to slice an ice cream cake without letting it get too melty, here are the timings you should aim for.
Read More -
Here's What Your Canned Pumpkin Puree Is Really Made From
Although most cans of grocery store pumpkin are labeled 100% pumpkin puree, you might not be getting what you think you are when you buy them.
Read More -
Yes, There Is A Right Way To Eat A Whole Artichoke
Like cacti, artichokes require effort before they're properly edible. But commit to one, and you're rewarded for your work with many tender, vegetal bites.
Read More -
Why Not Deep Fry Your Next Rice Krispies Treat?
Who doesn't love a Rice Krispies Treat? Now, whatever you do, don't think about this: A deep fried Rice Krispies Treat! Sorry not sorry. Enjoy!
Read More -
Ina Garten's Foil Hack For Grilled Oysters Is Lowkey Genius
It's hard to avoid a grilling disaster when your oysters are wobbling on the grates. Ina Garten has a foil hack to upgrade your grilled oyster game.
Read More -
This Pantry Staple Will Rescue Overly Sweet Bottled Barbecue Sauce
Bottled barbecue sauce is a convenient condiment, but it often comes too sweet. In order to neutralize the sugar consider adding this pantry item.
Read More -
Upgrade Your Jarred Pasta Sauce With An Aromatic Base
Jarred pasta sauce is fine in a pinch, but you can easily take it from okay to amazing with just a few small upgrades. Here are some tasty ideas.
Read More -
How To Melt Marshmallows In Your Microwave
Looking to make homemade marshmallow fluff? Don't stick a marshmallow on a plate and hope for the best. Here's how to melt marshmallows in the microwave.
Read More -
Tomato Sauce Too Acidic? Here's The Veggie You Need To Balance It Out
Sometimes your tomato sauce has the kind of kick that you really don't want it to, but if your recipe has gone acidic, this vegetable can come to its rescue.
Read More -
Is There Really A Difference Between Pico De Gallo And Salsa?
Though many people may use them as interchangeable words, there is actually a difference between pico de gallo and salsa, and it's a pretty big one.
Read More -
The Best Way To Serve Shrimp Cocktail
The shrimp cocktail has been around for quite some time. And here are the best ways you can serve 'em up. Keep those tails on!
Read More -
Follow Ina Garten's Lead And Dress Up Your Microwave Popcorn
Even for simple treats like microwave popcorn, celebrity chef Ina Garten has some incredible tips that help take the snack to a whole another level.
Read More -
Does Red Wine Vinegar Ever Go Bad?
If you've ever found an old bottle of red wine vinegar in the back of your pantry, you might be wondering if it was still safe to use. There is good news.
Read More -
Is It Possible To Toast Bread In The Air Fryer?
You can toast your bread in the air fryer, and it might take even less time than your actual toaster would. Plus, you can toast a lot more bread at one time.
Read More -
The White Wine Substitute For Cooking That's Already In Your Pantry
Don't keep wine at home? Vinegar is a secret ingredient that can replace wine in your cooking, but there are a few other options available to you too.
Read More -
The Odd Bread Hack To Stop Onion Chopping Tears
Even in 2024, chopping up onions can be a tear-inducing pain. However, there are supposedly some hacks out there that can prevent the tears from flowing.
Read More -
The Fatty Addition Your Store-Bought Ramen Needs
Instant ramen is an endlessly customizable meal that tastes great with many different add-ins. One you might not have thought of before: bacon grease.
Read More -
These Are The Best Pickles To Serve With Barbecue
Pickles have been served with BBQ for over a century, but which pickles make the best pairing? We dish on the favored variety and, specifically, the top brand.
Read More -
The Mayo Swap You Need For Creamy Deviled Eggs
There's reallly nothing about the classic deviled egg that needs fixing. However, this creamy mayo swap can add an extra kick of tangy flavor.
Read More
