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Exclusives

  • Someone barbecuing meat on a grill with tongs

    The Biggest Grilling Mistake That Will Instantly Ruin Your Meat

    To get the best results when grilling meat, there’s one mistake you absolutely have to avoid. We asked a pro chef to explain why.

    By Erin Goldsby Read More
  • Apple muffins baked in an air fryer

    Why You Should Avoid This Type Of Air Fryer For Baking

    It’s possible to bake delicious treats in your air fryer, but you need to use the right type. This is the kind of appliance you should avoid.

    By Iva Sorsa-Sunic Read More
  • A top-down view of beef stew in a white pot on a wooden surface

    Should You Marinate Beef For Soup And Stew?

    It's important to know what steps are needed to maximize flavor when cooking. According to our expert, there's no need to pre-marinate beef for soup and stew.

    By Dylan Murray Read More
  • hand holding fried chicken over bucket

    The Best Way To Reheat Fried Chicken For First Day Crispiness

    Fried chicken is a universal favorite, but reheating leftovers requires a bit of care to revive the crunch. Our expert recommends an air fryer and offers tips.

    By Maria Scinto Read More
  • coffee and green tea in white cups

    Should You Start Your Morning With Coffee Or Tea?

    Coffee and tea are both popular morning beverages, so we spoke with an expert to get the scoop on which is better. It turns out they both have pros and cons.

    By Maria Scinto Read More
  • Meat baked in salt sitting on a counter

    Salt Baking Is One Of The Most Unique Ways To Prepare Cuts Of Meat

    Salt baking involves encasing cuts of meat in a salt crust before cooking. It’s a unique method, but produces great results according to this pro chef.

    By Jacob Smith Read More
  • A sheet pan covered with roasted broccoli

    The Umami Topping That Makes Roasted Broccoli Irresistible

    Roasted broccoli is already a crispy and delicious take on this healthy green veg. We asked an expert how to infuse broccoli with more umami flavor.

    By Moriah House Read More
  • Close-up of a steak sizzling in a pan

    This Beginner-Friendly Method Of Searing Steak Seems Too Good To Be True, But It Works

    There’s one particular method of cooking steak that’s much less intimidating for beginners. We asked a professional chef how to do it at home.

    By Joe Hoeffner Read More
  • Sliced banana bread on a cutting board with nuts and fresh bananas

    The Secret To Better Banana Bread Lies In The Star Ingredient

    Crank up the flavor of your favorite banana bread recipe without even trying by paying more attention to the star ingredient: the bananas.

    By Lauren Bair Read More
  • air fryer with paper liners

    Are Air Fryer Liners Ever Worth Using?

    Cooking with an air fryer is simple, but the popular appliance does come with a slew of accessories. Are air fryer liners useful or just another cash grab?

    By Maria Scinto Read More
  • Raw chicken in a cast iron pan with herbs

    How To Avoid Picking Out Bad Chicken At The Grocery Store

    How do you know you're getting a tender, tasty piece of poultry when you go to the grocery store? It’s easy with some pro tips.

    By Joe Hoeffner Read More
  • Slices of banana bread sitting on a cutting board

    The Best Way To Incorporate Cream Cheese Into Your Banana Bread

    Baking is every bit as much science as it is art. So, when it comes to adding cream cheese to banana bread, it's a good idea to ask the advice of an expert.

    By Jacob Smith Read More
  • parsnip, carrot, and beets with tops in box

    Don't Throw Out Your Vegetable Tops, Start Cooking With Them Instead

    When buying vegetables in bulk, they often come with leafy greens on top. Instead of chopping them off and throwing them away, try cooking with them instead.

    By Lindsey Reynolds Read More
  • Grilled hot dog on a bun with mustard, ketchup, and onions on a black surface

    Are Wagyu Hot Dogs Worth Splurging On For Your Summer Barbecue?

    Hot dogs aren't known for their high price point, but specialty dogs are starting to enter the market. Are wagyu hot dogs really worth the extra cost?

    By Alba Caraceni Read More
  • tomatoes on foil on a grill

    Next Time You Grill Some Veggies, Grab A Roll Of Aluminum Foil

    The grill can do so much more than cook burgers and hot dogs, but if you're planning on grilling up some vegetables make sure you snag some aluminum foil.

    By Maria Scinto Read More
  • hands using knife to peel a pineapple

    Don't Throw Out Those Pineapple Rinds When You Could Make This Fermented Drink Instead

    Composting the leftover rinds from your pineapple is great, sure, but you know what's better? Fermenting them into this traditional beverage from Mexico.

    By Maria Scinto Read More
  • A close-up photo of milk chocolate chips

    The Most Common Chocolate Chip Melting Disaster And How To Avoid It

    Melted chocolate chips are a great way to enhance desserts, but they can easily burn. These pro tips will help you melt them the right way.

    By Iva Sorsa-Sunic Read More
  • A sheet pan topped with chicken, feta, and zucchini

    When Making Sheet Pan Dinners, We Beg You To Stop Seasoning Straight On The Tray

    Sheet pan dinners are quick and delicious. That being said, they are much improved if you don't season the food while it is sitting on the tray.

    By Iva Sorsa-Sunic Read More
  • A person cutting thin raw asparagus spears with a knife

    The Big Issue You'll Have With Cooking Thin Asparagus

    Thin asparagus is trickier to cook than thick spears and requires a different approach. These tips from a pro chef will help you avoid a mushy mess.

    By Iva Sorsa-Sunic Read More
  • grilled chicken salad with iceberg lettuce base

    Roast Your Lettuce For A Salad Upgrade That Sounds Weird But Works Great

    If salads are becoming a little rote as a weekday lunch staple, you should definitely try roasting the lettuce for a surprisingly delicious upgrade.

    By Iva Sorsa-Sunic Read More
  • Mashed potatoes with dried herbs in a ceramic bowl

    The Extra Step You Need To Take For Perfect Mashed Potatoes Every Time

    There are plenty of tips out there for the best mashed potatoes, but this is the most important one according to a professional chef.

    By Iva Sorsa-Sunic Read More
  • all the underrated Trader Joe's snacks

    16 Underrated Trader Joe's Snacks You Need To Try

    Trader Joe's has so many original food products to choose from that it can be hard to weed through it. These are totally underrated Trader Joe's snacks to try.

    By Michael Palan Read More
  • Chef cutting onions

    Why Chefs Don't Wear Gloves When Making Food

    If you ever get the chance to peak inside a restaurant's kitchen, you may be surprised to discover chefs often don't wear gloves. Here's why that is.

    By Kat Olvera Read More
  • homemade Italian pasta sauce in skillet with spoon

    The One Ingredient You Should Never, Ever Put In Pasta Sauce

    Pasta sauce seems so simple given how few ingredients typically go into it, but you can get it wrong. This is one ingredient that should never be included.

    By Lindsey Reynolds Read More
  • Open tin cans with different products and rosemary on white tiled table, flat lay

    6 Canned Ingredients You Should Buy And 4 You Should Avoid, According To Chefs

    Some food items are totally fine to get in canned form, and some aren't. These are canned ingredients you should and shouldn't buy, according to chefs.

    By Melanie Andrade Read More
  • Salad on a plate at a California restaurant

    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.

    By Maria Scinto Read More
  • Deep-fried fish fillets on a white plate with lemon and tartar sauce

    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.

    By Iva Sorsa-Sunic Read More
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