Why Does Restaurant Ranch Taste So Much Better Than Store-Bought?
Ever wonder why the ranch at restaurants always seems to taste so different than the ranch at home? Well, there are a few key reasons as to why that is.
Read More-
-
Just Trust Us: Watermelon Sandwiches Are A Juicy Delight
The watermelon sandwich trend has crossed platforms from TikTok to Instagram and even YouTube. We tried it to see what all the fuss was about.
Read More -
5 Single Ingredient Additions To Upgrade Plain Hummus
These five ingredients can make your hummus sweeter, zestier, or more complex, allowing you to complement any meal or satisfy specific cravings.
Read More -
Do People Really Eat Peanut Butter And Mayo Sandwiches?
Although they aren't as popular as they once were, peanut butter and mayo sandwiches are still very much a thing in the South. Find out more about their origin.
Read More -
What's The Difference Between Old World Pepperoni And The Regular Kind?
Old World (or cupping) pepperoni has taken the pizza world by storm in recent years, but how is this spicy sausage different from regular pepperoni?
Read More -
Here's How Long Your Opened Queso Fresco Is Really Good For
Queso fresco is so versatile that it's easy to finish a whole pack, but even if you use it a ton, you need to know how to store it right and when it goes bad.
Read More -
How Frog Eye Salad Got Its Less Than Appetizing Name
Frog eye salad does not contain amphibian eyes. It also doesn't involve anything green or vegetable-like. So, where is the name derived from?
Read More -
How Many Patties Can You Shape Out Of A Pound Of Hamburger?
Find out how many hamburger patties you can usually make out of a pound of meat (and how to stretch it a bit), so you never come up short at a cookout.
Read More -
The Secret Dash Of Spice Your Chocolate Chip Cookies Need
You may believe there's no way chocolate chip cookies can be elevated further. Hold that thought, and allow the magic of this spice into your life.
Read More -
You Don't Need A Recipe To Make Rice Pudding With Leftover Rice
It can be scary for home cooks to forego a recipe, but making rice pudding with leftover rice is a quick and easy way to dip your toes in, trust us.
Read More -
How To Make Your Canned Tomato Soup Taste Less Acidic
Depending on the tomato variety, some canned tomato soups tend to be overly acidic. With these two simple hacks, you can make your canned tomato soup delicious.
Read More -
The Trick To Keeping Ice From Stubbornly Sticking Together
Tired of ice sticking together? The problem of stuck-together ice can be solved - and surprisingly easily - by storing your ice cubes in a paper bag.
Read More -
Butterfly Your Way To A Better Hot Dog
To bring your cookout to the next level, consider butterflying your hot dogs before putting them on the barbecue for quicker cooking and more char.
Read More -
The WWII Ban That Had Home Cooks Inventing Fake Bananas
Times were certainly tough during World War II, so much so that there was even a ban on bananas; home cooks had to get creative and invent their own.
Read More -
Forget Pizza Cutters. Break Frozen Pies Apart Right In The Plastic Instead
You don't need any tools to successfully cut a frozen pizza. You don't even need to cook it. The only caveat? It has to come in plastic packaging.
Read More -
The Key To Microwaving Hot Dogs To Perfection
Microwaving hot dogs is quick and convenient. But there's a right way to do it and a wrong way. Here's how to nuke them to perfection every time.
Read More -
Here's How Long Store-Bought Hummus Lasts After Being Opened
If your open container of store-bought hummus was shoved to the back of the fridge, you have a limited amount of time to eat it before it goes bad.
Read More -
Giada De Laurentiis' Sheet Pan Technique For Crispy Lasagna Edges
If your family fights over the crispy corners of lasagna, Giada De Laurentiis has a solution that might put a stop to those noodle-inspired tiffs.
Read More -
This Fruit Is The Secret To Ripening Avocados Quickly
If you've got unripe avocados, then the simple combo of bananas, a brown paper bag, and a bit of time might be the trick you need to get avocados ready to eat.
Read More -
Your Freezer Is The Key To Flavorful Baked Sweet Potatoes
Getting the richest, most flavorful baked sweet potatoes starts with a step that seems counterintuitive: freeze them until they're rock solid.
Read More -
Bobby Flay's Guacamole Hot Take Is Truly Polarizing
Guacamole purists -- like renowned Food Network chef, Bobby Flay -- like to debate on a lot of things regarding what should go in the avocado-based dip.
Read More -
Can You Really Freeze Watermelon Slices For Later?
Watermelon slices can be used to create the ultimate poolside, summer treat. However, what if you want to save them for later; are they freezable?
Read More -
What To Make With Lasagna Noodles If You Are Tired Of Lasagna
If you thought lasagna noodles serve only one purpose, then wait until you get a load of these alternative ways to use the pasta. Here are 14 methods to try.
Read More -
Don't Wrap Meat In Foil If You're Looking For A Smoky Bite
What should you wrap meat in to combat "the stall" when you're smoking it? Many amateur pit masters use aluminum foil, but it isn't the best solution.
Read More -
Freeze And Grate Watermelon To Make Delicious Shaved Ice
The viral shaved frozen watermelon trend really works. We tried it and we and cannot believe how tasty and simple it is to make fruit shaved ice.
Read More -
Salad Cream Vs Mayo: What Is The Difference?
You may have heard about salad cream from friends living in the U.K. but what exactly is this iconic British ingredient and what does it taste like?
Read More -
How Long Your Store-Bought Chicken Broth Is Good After Opening
Chicken broth is essential for any home cook. But that carton in the back of your fridge won't be good forever, so here's how long you can keep it.
Read More
