Here's How To Slice Beef For Jerky Like A Pro
There are many factors to consider when preparing beef jerky at home, but you shouldn't overlook how you cut. This is how the pros cut homemade beef jerky.
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What Should You Be Paying For Corkage Fees At A Restaurant, And Why Do They Have Them Anyway?
Most restaurants that offer a wine menu will charge you a corkage fee if you want to bring your own. How much should you expect to pay and why?
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The Bear Is Right, Working Brunch Is The Worst. Here's Why
The Bear has given a sometimes-disputed take on what it's like working in the service industry, but the show's disdain for brunch is no fiction.
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11 Mistakes People Make With Charcoal Grills, According To Pitmasters
Looking to start cooking on a charcoal grill for the first time? Don't worry. We spoke to some pitmaster experts for their insights into what mistakes to avoid.
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What Is A Soft Opening And Why Do Restaurants Have Them?
When a new restaurant is first opening up, some of them choose to do a soft opening. But what exactly does that mean and why do they bother?
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The Sugar Cube Secret That Will Keep Your Cookies Soft And Fresh
Cookies are best when they're fresh from the oven, but you can maintain their soft texture for days to come if you follow this simple sugar trick.
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What Are The Stations In A Traditional Kitchen Brigade?
A kitchen brigade is a French culinary innovation which seeks to establish order in a chaotic kitchen. What exactly are the different stations involved?
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The Type Of Shrimp You Should Think Twice About Before Tossing On The Grill
Grilled shrimp is a great way to mix up your next cookout, but before you throw the little guys on make sure you're using the right kind of shrimp.
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How Long Should You Wait Before Giving Up On A Mussel To Open?
When cooking mussels, you'll notice that the majority of them will open when they're done. If you're left with some stubborn ones, here's what to do.
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Homemade Jerky Without A Dehydrator? Yes, It's Totally Doable
If store-bought jerky prices are getting you down but you don't have the kitchen space for a dehydrator, there is another option available to you.
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Is It Rude To Order Another Round From A Food Runner At A Restaurant?
Some sit-down restaurants will hire food runners to bring things to your table as opposed to your server. Is it rude to ask these runners for more drinks?
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You're Likely Making This Marinating Mistake When Grilling Seafood
Grilled seafood can certainly benefit from a marinade. But unless you want it to steam in that juice instead of searing, you'll want to avoid this mistake.
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What Is The Ideal Temperature For Sushi Rice And How To Nail It Every Time
Sushi is more closely identified with the raw fish meat which accompanies it, but the rice is equally important. Here's how to nail it every time.
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The Easy Way To Make Bologna Burnt Ends
Once again proving that there's nothing bologna can't do, get ready to chop, season, and smoke your way to the best bologna burnt ends you've ever tasted.
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The Simple Prep Step That Makes Spam A Lot Less Salty
If you're not feeling the salt bomb vibe, try this extra prep step when you're cooking Spam to get all of the meaty flavor with a lot less of the sodium.
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14 Dishes Chefs Never Order At Restaurants
We got expert advice from chefs to learn what dishes they never order at restaurants. Here's the scoop to help you make the right choice on your next meal out.
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The Secret To Homemade Beef Jerky That's Melt-In-Your-Mouth Tender
Homemade beef jerky is easy to dry out. If you're looking to improve the tender texture of your jerky recipe, this is how the pros make it happen.
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12 Store-Bought Meat Sticks, Ranked From Worst To Best
Meat sticks are a popular grab-and-go option for long car rides and backpacking excursions. Not all sticks are created equal, however, and we tried 12 of them.
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Why You Might Not Want To Cook Spam In Oil
Spam isn't exactly a fussy ingredient to work with, but if you've been cooking it with oil in a pan there's a good reason you might want to stop.
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For The Creamiest Queso, Grab This Cheese (Hint: It's Straight From Mexico)
Store-bought queso is fine enough, but homemade is much better. If you want to make the creamiest queso, it's best to go straight to the source for this cheese.
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The One-Ingredient Upgrade That Makes Meatloaf Unbelievably Rich
Meatloaf is one of those meals that can be really great or totally bland. Here's the simple addition that makes this classic dish extra flavorful.
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Review: KFC's New Fried Pickles Prove The Fast Food Pickle Trend Isn't Always A Winner
KFC is throwing its hat in the fried pickle game and offering up a limited-time bite. We ordered some to see if they're worth grabbing before they're gone.
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For The Best Mole Sauce, Use This Type Of Chocolate
Mole sauce is a Oaxacan classic that comes in several forms, but chocolate is key in mole poblano. This is the best type of chocolate to use for it.
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How To Use A BBQ Mop Like An Award-Winning Pitmaster
Although a BBQ mop isn't exactly the most complicated thing in a grill kit, the tool isn't something amateurs always make use of. Here's how the pros do it.
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Why Cold Bulk Fermentation Makes More Flavorful Bread
If you enjoy baking bread at home but don't know what cold bulk fermentation is, you may have just stumbled on the professional secret behind great bread.
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Store-Bought Cold-Brew, Ranked Worst To Best
We tried a variety of popular cold brew brands to see how they stacked up against each other, and then ranked them all from worst to best.
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Your Pork Chops Will Dry Out On The Grill Unless You Do This
In case you weren't aware, pork chops can easily dry out on the grill thanks to a lack of natural fat. If you want to keep them moist, use this expert tip.
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