You Can Technically Fry Tuna — But Here's Why You Really Shouldn't Bother
Don't chuck that tuna into the deep fryer. Use these methods to keep lean tuna steak moist and tender, and craft a crisp crust without scorching the meat.
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Why You Should Never Store Coffee Beans In The Fridge
No one enjoys coffee beans that have gone bad, but if you thought storing them in the fridge fixes that problem, you're in for a rude awakening.
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11 Mistakes You Are Making With Homemade Cinnamon Rolls
It takes practice to make homemade cinnamon rolls as well as the pros do. To help, we asked a baker for some expert advice on the biggest mistakes to avoid.
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How Long The Perfect Pour-Over Coffee Should Take To Brew
Timing pour-over coffee correctly is essential for developing a rich flavor. We spoke to expert Lauren Abendroth to find out how long it should take to brew.
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Are Oven Hot Spots Ruining Your Food?
It's not just cook time and temperature that you need to consider when roasting, broiling, and baking. It's also important to know your oven's hot spots.
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For The Best Southern-Style Biscuits, Reach For This Old-School Flour
When it comes to making southern-style biscuits, perhaps nothing matters more than the flour you use to make the dough. Here's the chef-approved brand.
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The Oil Trick For Easy At-Home Fries That'll Still Come Out Crispy Every Time
There's a simple trick that allows you to create crispy French fries every time without overcomplicating the process. It's easy enough to try at home.
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Why Cooking Too Many Things In The Oven At Once Is A Big No-No
If you're cooking for a crowd during the holidays, chances are you'll have to balance cooking multiple items at once. But our expert thinks that's a mistake.
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Your Mushroom Soup Came Out Bland Again. Here's How To Save It
Mushroom soup should be rich with umami and bursting with flavor. If your version keeps coming up short, add this simple ingredient just before serving.
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For A Juicier Steak, Never Do This While Searing
Cook the juiciest steak at home by skipping the one technique we're all tempted to try in order to get the crustiest pan sear on every last inch of the beef.
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How To Pick Ginger Like A Pro For Maximum Flavor Every Time
If you buy your ginger too early or too late, it could put the whole flavor profile in jeopardy. But luckily, chef Maricel Gentile knows just how to pick it.
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The Steak Cooking Mistake To Avoid, Unless You Want Dried Out Meat
Cooking steak can go haywire in seemingly countless ways, but our expert sets you on solid footing in front of your grill so the meat isn’t a dried-out mess.
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Unlock Fried Rice's Inner Umami Instantly With Just A Few Dashes Of This Liquid
Fried rice is delicious enough on its own, but one ingredient you may already have in your kitchen cupboards can take it to the next level quickly.
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You're Probably Flavoring Tuna Steaks Completely Wrong — Here's The Easy Fix
Lots of recipes call for this common cooking technique, but you might actually be making a mistake if you're preparing your tuna steaks this way.
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Slow Cooker Poultry Has So Much More Flavor When You Position The Bird This Way
A great slow cooker chicken recipe is about more than seasonings and ingredients. The way you arrange the poultry has a huge impact on the final dish.
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Bring Loads Of Umami To Fried Rice With One Liquid Addition
One key ingredient can transform your fried rice from common to exceptional. This sweet, tangy addition elevates the dish by bringing extra umami.
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Why You Should Add Salad Dressing To The Bowl First
Building a salad starting with the dressing on the bottom? Adding salad dressing to the bowl first leads to big flavor, leaving no lettuce leaf behind.
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The Flavorful Addition That Makes Restaurant Steak Taste So Good
Ever had a restaurant steak and wondered why it tastes so much better than yours? Find out what makes it so flavorful (and whether you recreate it at home).
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How To Make Homemade Refried Beans Taste Like They Came From A Restaurant
If you're not using this ingredient and technique, there's no way your homemade refried beans compare to what you'd get from a Mexican restaurant.
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This Is The Only Time You Should Ever Put Fish In A Slow Cooker
Beef in a slow cooker? Yes. Chicken? For sure. But fish? We can see your hesitation from here. But our expert says that it's doable — with the right fish.
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The Single Addition That Makes Scrambled Eggs Fluffy Like Clouds
There are many ways to cook eggs, but perhaps one of the best ways is by scrambling them. To achieve the fluffiest results, you have to add this one ingredient.
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Why Restaurant Salsa Is Always Better Than What You Make At Home
Salsa is versatile and easy to make at home, but the kind you get at restaurants always seems to blow homemade salsa out of the water. How do they do it?
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The Best Homemade Iced Tea Starts With The Water
Brewing a perfect pitcher of iced tea requires more than just high-quality tea leaves and plenty of ice. You also need the right kind of water.
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The Simple Ingredient Swap For More Flavorful Poached Eggs
Level up the delicately creamy yolks and tender whites of perfectly poached eggs with the ingredient swap that infuses each bite with savory, earthy flavor.
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How Do Smiley Fries Get Their Iconic Grin? We Found Out Exactly How They're Made
Want to know how to make a french fry smile? We reveal the secret to creating smiley fries, the happiest side dish currently residing in your freezer.
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The Key To Achieving Perfectly Centered Hard-Boiled Egg Yolks Every Time
Whether you're making plain ol' hard-boiled eggs or deviled eggs, make sure your yolk comes out centered with these simple tips from an expert chef.
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How Long You Should Boil Fresh Green Beans For The Best Bite
Boiled green beans can be snappy and bright, or they can be mushy and flat-tasting. Here's how to make sure they come out perfectly every time.
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