This Is How Long Leftover Sushi Is Good For In The Fridge
Even elite sushi-ficionados can end up with leftovers. Learn which types of sushi last in the fridge, and which lil fishies should go straight into the trash.
Read More-
-
How To Make Perfect Fried Eggs Like Gordon Ramsay
Precision is the name of the game for Gordon Ramsay. The celebrity chef even makes his fried eggs in a concise way that also happens to be a perfect recipe.
Read More -
What You Should Be Pairing With Korean Fried Chicken For A Balanced Bite
Korean fried chicken is crispy, juicy, and delicious (all at the same time!) but begs the question: What side pairs with it best? Our expert has some thoughts.
Read More -
12 Old-School Dips Almost Everyone Forgot About
Forget guacamole, salsa, hummus, or labneh. Rewind a few decades and the dip scene looked very different, as these charming retro dips demonstrate.
Read More -
The Appliance You Need To Host Korean BBQ From Your Dining Room Table
You don't have to go to a restaurant to experience great Korean BBQ. You can recreate it at home — and all you need is just one small appliance.
Read More -
The Overheating Mistake That Causes A Grainy Chocolate Ganache
Chocolate ganache is a taste that's smooth and rich unless you apply heat, in which case be prepared for a grainy filter which ruins the dessert.
Read More -
This Lunch Packing Trick Will Save Your Stone Fruits From Bruising
There's nothing worse than opening up a packed lunch only to find that your lovely peaches, plums, and apricots have turned to mush. Here's how to protect them.
Read More -
Keep Coolers Cold Longer With This Type Of Ice
Like it so cold you take your ice on the rocks? Put those freezing temps to work on your favorite drinks by choosing this type of ice for your cooler.
Read More -
The Dangerous Wagyu Steak Grilling Mistake That Could Quickly End Your Cookout
Yes, Wagyu beef is exceptionally tender and delicious meat. But if you're not following this one step by grilling, it could actually spell trouble at a cookout.
Read More -
Whatever You Do, Don't Leave The Stove When Making Caramel. Here's Why
Making caramel isn't easy, but the results are worth the effort. If you've decided to make some yourself from scratch, make sure you don't leave the kitchen.
Read More -
Ditch The Water And Use This Liquid In Boxed Brownies Instead
If your boxed brownies seem a little bland, ditch the water in favor of something richer. This fatty liquid is a good way to get that process started.
Read More -
Why Your Grocery Store Limes Never Have Seeds
You might have noticed that most of the limes you can buy in grocery stores don't have seeds. Here's why that is, and how seedless limes are grown.
Read More -
How Long Does Miso Paste Last In The Fridge?
Fermented products have an exceptionally long shelf life, but they still won't taste good forever. Here's how long miso will maintain its quality.
Read More -
Old-School Salads That Hardly Anyone Eats Anymore
Molded, layered, and overly dressed salads were replaced with fresher, healthier options, as tastes shifted toward lighter, more nutritious fare over time.
Read More -
The Unique Bread You Should Use For French Toast Is So Obvious Once You Realize It
Brioche, sourdough, and multigrain all make solid French toast, but you're missing out if you haven't tried making breakfast with this type of bread.
Read More -
The Ratio To Use When Substituting Dried Herbs For Fresh Ones
If a recipe calls for dried herbs but you prefer fresh ones, this is the ratio the experts recommend using when making the swap to ensure quality results.
Read More -
Why Your Ice Cube Trays Are Secretly Ruining Your Drinks (And The Easy Fix)
If you've noticed your ice has been ruining your otherwise perfectly good drinks, it may be time to look a little closer. This common flaw has an easy fix.
Read More -
Give Each Bite Of Oatmeal A Mouthwatering Taste Using One Umami Add-In
Oatmeal is a hearty and delicious way to start your day. But there's a way to make it even better on both fronts, and it requires an unexpected addition.
Read More -
Decoding The Meaning Behind Grocery Store Shrimp Sizes
In case you hadn't noticed, shrimp come in different sizes when you buy them at the store. If you find the way sizes displayed confusing, here's the key.
Read More -
The Tangy Dairy Addition That Makes Milkshakes Extra Creamy
For a milkshake with the best possible flavor and texture, you need to add this ingredient. Swap out the regular milk if you want the creamiest treat.
Read More -
Forget Granola — Upgrade Yogurt Parfaits With A Crunchy Breakfast Favorite
A yogurt parfait needs those crunchy layers to be complete, but granola isn't the only ingredient you can use. You won't regret making this breakfast swap.
Read More -
Does Zucchini Belong In The Fridge?
Zucchini isn't as boring as everyone makes it out to be. This versatile ingredient deserves proper storage. But does that mean it belongs in the fridge?
Read More -
What Makes Australian Wagyu Beef Different From Its Japanese Counterpart
Though Wagyu beef originated in Japan, Australia has successfully produced its own Wagyu cows. But the difference between the two is more than geographical.
Read More -
Pumpkin Vs Apple Pie Spice: Is There A Difference?
If it's fall, we're team pumpkin spice. Or is it apple pie spice? Find out if there's a difference between pumpkin and apple pie spice, and how to use both.
Read More -
Is Grass Better Than Grain-Finished Beef? It's Complicated
Grass-fed beef has been enjoying some time in the spotlight of late, but is it actually any better than grain-finished beef? After all, it costs more.
Read More -
The Simple Mistake That Can Make Your BLT Sandwich A Soggy Disaster
A simple BLT sandwich is surprisingly difficult to get right, especially if you're overlooking this common mistake which leaves the bread plenty soggy.
Read More -
Are There Really Steaks That Shouldn't Be Cooked Medium Rare?
Medium rare is the go-to level of doneness for lots of steak lovers, but it actually is not the best temperature for many different cuts of beef.
Read More
