The Retro Ingredient That Makes The Crispiest Fried Food
Never suffer through another soggy piece of fried chicken again. Swap in this retro ingredient for a crispy crunch that lasts longer than leftovers.
Read More-
-
Stop Using Round Storage Containers And You'll Instantly Save Precious Space
Food storage containers come in all shapes and sizes, but just because you can get round storage containers doesn't mean you should. Here's why.
Read More -
Why Ina Garten Thinks One Vegetable Is Totally Underrated
All vegetables have their place in the kitchen, but they certainly don't all get the same love. One, in particular, stands out to Ina Garten as deserving more.
Read More -
Alton Brown's Kitchen Gadget Hack To Remove Watermelon Rinds In A Flash
Most of us have struggled to successfully remove the rind from a watermelon. Fortunately, Alton Brown has a hack that makes this tricky task extremely simple.
Read More -
The Crispy Birthday Treat Alternative Made For Cake Haters
If you’re not a fan of traditional birthday cake, there’s a crispy, chewy alternative that makes a great swap and is so easy to make.
Read More -
Why You Should Think Twice About Buying Lunch Meat From Aldi, According To Customers
Aldi meat prices are an attractive deal but some customers warns against buying lunch meats from the chain for a particular reason.
Read More -
Why Restaurant Salads Taste So Much Better Than Homemade
When you order a salad in a restaurant, you'll often get perfectly balanced flavors that put your homemade salads to shame. We asked two chefs why this is.
Read More -
Are The Texas Tamales Sold At Costco The Same As Mexican Tamales?
The pre-cooked tamales that you can buy six dozen at a time from Costco differ from traditional Mexican tamales on a just few small details.
Read More -
Ree Drummond's Lasagna Gets A Spicy Kick From This Meat Swap
Ree Drummond’s lasagna swaps the regular meat for something a little hotter, giving the dish a spicy twist. Here’s how to make your own version.
Read More -
The Right Way To Use Cedar Planks For Grilling
Cedar plank grilling is an easy way to add some unique flavor and moisture to your salmon and other food, and following these tips will ensure success.
Read More -
The Beautiful Way Martha Stewart Gives Pancakes A Springtime Upgrade
Pancakes are a simple and delicious breakfast, but with a clever seasonal upgrade from Martha Stewart herself, they take on a whole new level of charm.
Read More -
How Potato Nails Help Baked Potatoes Cook Faster
Tired of pricking your potato with a boring old fork? Meet the potato nail, a total DIY-core spear that bakes the fluffiest spuds, lickety-split.
Read More -
Is Your Plastic Cutting Board Making You Sick?
Plastic cutting boards are getting a lot of attention recently as people begin to question where the microplastics in their body are coming from. Are they safe?
Read More -
The Secret To Super Crispy Reheated Pizza Is This Kitchen Gadget
That leftover pizza isn't going to eat itself. But you'd like it hot and crispy — which your microwave won't deliver. Luckily for you, there are other options.
Read More -
The Secret To A Perfect Fish Fry Is In The Dredge
For perfectly fried fish with a golden, crispy crust, the dredge is key. We asked a seafood expert for some pro tips when making it at home.
Read More -
What's The Difference Between Yuca And Potatoes?
Potatoes are a staple ingredient in Western countries, but yuca has yet to carve out its place. What's the difference between these two root vegetables?
Read More -
Why You Should Make Lasagna The Day Before Eating It
Lets normalize lazy lasagna. Dig into the most delicious reason to make lasagna a day ahead, and discover why you'll never want to eat the fresh stuff again.
Read More -
The Canned Tomatoes Giada De Laurentiis Always Keeps In Her Pantry
Many home chefs look down on canned tomatoes, but the professionals understand their value. Giada De Laurentiis always keeps this kind in her pantry.
Read More -
Why Do So Many Chefs Prefer Japanese Knives?
Japanese knives get lots of buzz, but do they really deserve all the hype? Our expert weighs in on how Japanese craftsmanship slices and dices the competition.
Read More -
The Chocolate Candy Bar Bobby Flay Claims Is 'Hands Down' The Best
He's the competition cooking champ, but if there's one thing Bobby Flay doesn't mess with, it's subpar snacking. Here's where to nab his favorite chocolate bar.
Read More -
How To Make Fish Taste Less Fishy
Fish fillets left in the fridge too long might develop an overly "fishy" taste, but fortunately that issue can be easily reversed with one kitchen staple.
Read More -
Does KFC Really Make Its Gravy From Fryer Scraps?
Since its founding, KFC has served flavorful gravy. Many customers believe that the chain uses fryer scraps to make its rich gravy, but is this really the case?
Read More -
Boost Your Chicken Caesar Salad With One Additional Step To The Poultry
Chicken caesar salad is supposed to have big flavor, but the chicken often comes off bland. Boost the chicken's flavor with one additional prep step.
Read More -
Cool Down This Summer By Turning Your Favorite Soda Into A 2-Ingredient Ice Cream
Want ice cream but can't be bothered to go to the store? Two ingredients and some patience are all you need to make a wonderful soda-flavored ice cream at home.
Read More -
The Fast And Easy Way To Make Delicious One-Pan Fish Tacos
For delicious fuss-free fish tacos, try using a simple one-pan method. We asked a seafood expert for some top tips on how to get the best results.
Read More -
The Cheesy Marshmallow Treat That Divided TikTok
Do you cheese up your marshmallows? Well, leave it to TikTok to create a cheesy marshmallow treat that forever divides the internet.
Read More -
Your Raw Broccoli Salad Needs A Warm Dressing To Truly Shine
Give raw broccoli salad the warm dressing treatment to boost both the taste and texture of the classic dish. Here’s how to make it like a pro.
Read More
