Chef Jacques Pépin creates magic in the kitchen, but he works legit miracles by turning boring cereal into a chocolatey treat you'll actually want to eat.
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Jalapenos are a staple of the garden community. If you've ever tried one fresh, you know how spicy they can be. How come the canned are so flat?
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Never make boring tuna salad again. Grab this jazzy ingredient to shake up your lunch routine, and give your tuna salad the tangy crunch it's been begging for.
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Spice up your life, or at least your favorite recipes, with jalapeño powder. Find out how versatile this hot, vegetal ingredient really is, and how to use it.
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You may have heard that pricey wagyu beef is the highest-quality, tastiest beef out there, but when it comes to burgers, that's actually not the case.
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It might be hard to think of creative uses for lemons, but when you don't have enough for lemonade, and aren't having fish anytime soon, turn them into this.
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You might expect that yogurt in Greece is the same as the popular "Greek yogurt" product you see at every grocery store, but that isn't exactly right.
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If you're looking for a way to instantly upgrade your warm-weather food and drinks, such as salads and slushes, look no further than edible hibiscus flowers.
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Although a simple dish, scrambled eggs are prepared quite differently around the world, and once you've tried the French version, you may never go back.
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We love juicy fried chicken. But once you taste the flavor bomb that is fried chicken marinated in pickle brine, you'll be running away to Vegas to marry it.
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If tomato sauce chooses violence on your taste buds, try a different tomato for a sweet, low acid pasta sauce that tastes just as cozy as the other stuff.
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Bland supermarket tomatoes feel like an absolute waste, but not all hope is lost. Transform them with Ina Garten's straightforward but impactful method.
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Lemonade requires nothing more than lemon juice, water, and a sweetener, but plain old white sugar isn't your only option. Try this sweet swap instead.
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There's some folk wisdom which claims buying seafood on Monday is a bad idea, but this adage is pretty old. Does it still hold true in the age of supply chains?
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Salty, we know — think pretzels, bacon, certain sauces. But umami? What exactly does that taste like? And is it any different than salty? We have answers.
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Even elite sushi-ficionados can end up with leftovers. Learn which types of sushi last in the fridge, and which lil fishies should go straight into the trash.
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If your boxed brownies seem a little bland, ditch the water in favor of something richer. This fatty liquid is a good way to get that process started.
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You might have noticed that most of the limes you can buy in grocery stores don't have seeds. Here's why that is, and how seedless limes are grown.
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Fermented products have an exceptionally long shelf life, but they still won't taste good forever. Here's how long miso will maintain its quality.
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If a recipe calls for dried herbs but you prefer fresh ones, this is the ratio the experts recommend using when making the swap to ensure quality results.
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Oatmeal is a hearty and delicious way to start your day. But there's a way to make it even better on both fronts, and it requires an unexpected addition.
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In case you hadn't noticed, shrimp come in different sizes when you buy them at the store. If you find the way sizes displayed confusing, here's the key.
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For a milkshake with the best possible flavor and texture, you need to add this ingredient. Swap out the regular milk if you want the creamiest treat.
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A yogurt parfait needs those crunchy layers to be complete, but granola isn't the only ingredient you can use. You won't regret making this breakfast swap.
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If it's fall, we're team pumpkin spice. Or is it apple pie spice? Find out if there's a difference between pumpkin and apple pie spice, and how to use both.
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Grass-fed beef has been enjoying some time in the spotlight of late, but is it actually any better than grain-finished beef? After all, it costs more.
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Fish tacos don't always get a layer of cheese on top, but if you're in the mood for a bit of salty dairy in the mix this is the kind of cheese you should use.
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