The One Step You Seriously Shouldn't Skip When Cooking Ham
Ham is relatively easy to make, but there is one simple step you cannot skip if you want the perfectly flavored ham with a delectable, crispy exterior.
Read More-
-
Studding Your Ham Before Cooking Isn't The Hack You Think It Is
We asked chef George Zakarian how to season baked ham, and got his advice as to whether or not we should be studding it with cloves.
Read More -
What The Heck Was Shrimp Wiggle?
When the "Joy of Cooking" was updated in 2019, some old recipes were cut - including something known as shrimp wiggle. But what is shrimp wiggle anyway?
Read More -
This Film Anthony Bourdain Named 'The Best Food Movie Ever Made'
Although animated, Anthony Bourdain credited his favorite food-related feature movie of all time for capturing the realism of chefs.
Read More -
Avoid These 10 Mistakes For Perfect Homemade Pretzels
Making homemade pretzels is a fun activity, and if you heed the advice from the experts and avoid these mistakes when making them, you'll succeed.
Read More -
Why It Pays To Start Your Bacon On A Cold Pan
Cooking bacon seems easy, but there are better ways to prepare it than others. One thing you ought to keep in mind is starting with a cold pan. Here's why.
Read More -
The Unique Way Bobby Flay Transforms Boring French Toast
French toast is a classic breakfast item, but if you're looking to get creative in the kitchen it's really just a starting point, according to Bobby Flay.
Read More -
14 Mistakes You're Making With Asparagus
When you're making a meal with asparagus, it can be a tasty side dish ... or it can turn out soggy and disappointing. Avoid these cooking mistakes.
Read More -
Aldi's Smoked Salmon Is The Perfect Base For A 2-Ingredient Dip
Using Aldi's smoked salmon, you'll be able to impress your guests with this super simple two-ingredient dip at your next dinner party.
Read More -
Crispy And Crunchy Are The Same Thing, Right? Actually, There's A Big Difference
The texture of a bite of food can be just as important as the taste, so knowing the difference of crispy and crunchy food matters.
Read More -
In A Pickle With Unripe Avocados? It Might Be Time To Pickle Them (Yes, Seriously)
Cucumbers, radishes, onions, and peppers need to step aside because there is another quick pickle in town. Pickled avocados are sure to become your new go-to.
Read More -
Of Course You Can Freeze Cottage Cheese (But Should You?)
You can freeze just about anything, including cottage cheese. But just because you can freeze it doesn't mean that it'll come out the same as it went in.
Read More -
Sauce Vs Dressing: Here's What Makes Them So Different
Pour it, dip it, drizzle, or simmer, pick a lane when it comes to the difference between sauce versus dressing, so you can get to the good part. Eating it.
Read More -
Stop Overcooking Fish With An Easy Trick That Takes No Special Tools
It's important to cook fish all the way through, but that also makes it easy to overcook. Stop overcooking fish with this simple trick that needs no tools.
Read More -
How To Assemble A Sandwich So It Doesn't Fall Apart In Seconds
There is nothing worse than a sandwich that starts to disintegrate from the moment you take a bite. Here's how to make a more structurally sound sandwich.
Read More -
The Absolute Best Way To Heat Up A Casserole In The Oven
As they freeze well, casseroles are a great dish to make in advance. To get the most from them, you need to know how to properly heat them up.
Read More -
Ina Garten's Favorite Side Dish Pairs Perfectly With Almost Everything
This side dish is easy to prepare, wonderfully flavorful, and incredibly versatile. And perhaps most importantly, it happens to be Ina Garten's favorite.
Read More -
How To Tone Down The Heat When Your Soup Is Too Spicy
If you were a little heavy handed on the chile peppers or hot sauce, there are definitely a few ways to salvage a pot of overly spicy soup.
Read More -
The Best Mozzarella, According To Pizza Pros
If you want pizzeria-quality pizza at home, you've got to use the same cheese the pros use. Here are the mozzarella brands trusted by real pizzaiolos.
Read More -
Unpeeled Shrimp Are A Hassle To Deal With, But They're Actually The Better Buy
When you’re buying shrimp, there’s no doubt they're easier to prep if peeled, but unpeeled is often the best option to choose. Here’s why.
Read More -
Turn Loaded Tater Tots Into A Tasty Handheld Appetizer With This Simple Trick
Elevate your appetizer game from not to tot. Easily turn crowd-pleasing loaded tater tots into a pinkies-out experience with one simple trick.
Read More -
The Classic Jambon-Beurre Sandwich Doesn't Just Use Any Old Ham
To make an excellent version of a sandwich as simple as this French three-ingredient classic, you know that the ingredients need to be something special.
Read More -
You Should Probably Avoid Eating The Skin From These Types Of Fish
Many fish skins are fine to eat and can be tasty and nutritious, but some should not be consumed. Here are the types you’ll want to avoid.
Read More -
The Genius Way To Use Up Those Potato Chip Crumbs At The Bottom Of The Bag
Once you get to the bottom of a bag of potato chips, most everything left has turned into crumbs. Before you throw them out, try this genius cooking hack.
Read More -
Give Tuna Salad A Protein-Packed Upgrade With This Trendy Ingredient
Tuna salad already makes a satisfying and protein-rich meal. But one extra ingredient really boosts the protein as well as making the dish taste richer.
Read More -
Bologna Is The Ingredient Your Breakfast Has Been Missing
There's no reason to sleep on bologna! This often underrated lunch meat definitely deserves a place alongside all the usual breakfast suspects.
Read More -
The Cabbage Slaw Swap For Tastier Fish Tacos
Go even crunchier and slaw-ier on your fish tacos. Try the cabbage slaw swap that was born to pair with fried fish, hot peppers, and a warm tortilla.
Read More
