Bread Chicken Tenders With A Breakfast Staple For A Sweet And Savory Twist
If you're looking for new ways to riff on an old classic, this breakfast staple is guaranteed to mix up your chicken tender game for a sweet and savory dish.
Read More-
-
Bobby Flay's 'Secret Go-To' Ingredient Is A Robust Pantry Staple
There's one ingredient Bobby Flay uses to add extra flavor to all kinds of dishes when he's cooking -- and it's a canned pantry staple.
Read More -
The Cauliflower To Look For When Making Creamy Mashed Cauliflower
Creamy mashed cauliflower makes a satisfying side, and it's easy to make. Choosing one particular type of the vegetable makes it even easier.
Read More -
The Unexpected Fruit That Tenderizes Meat
Some steaks need marinading to make them tender and juicy. The juice of one particular fruit is especially good at tenderizing the meat.
Read More -
What Actually Happens When You Freeze Cheese?
If you've got leftover cheese, you may be wondering if you can freeze it. Whether it's a good idea or not depends on the type of cheese.
Read More -
What Is The Shelf Life Of Uncooked Rice?
Uncooked rice is a handy kitchen staple and you're probably used to keeping a bag around. But, what actually is the shelf life of uncooked rice?
Read More -
All The Meaty Juices That Can Go In A Bullshot Cocktail
Originally made with bouillon, the bullshot is a savory, mid-century cocktail that can get its trademark flavor from a variety of meaty juices.
Read More -
Does Asparagus Actually Help Hangovers? Asking For A Friend
Many foods and drinks are said to help hangovers, but they offer no real relief. Could asparagus be the one that actually works?
Read More -
You Can Drink A Beer Made From Oysters (Yes, Seriously)
Oyster stout beer is made using the bivalve's shell, flesh, or a combination of the two. While briny, it's not as outlandish as many other types of beer.
Read More -
How To Properly Dispose Of Used Cooking Oil — And The Mistake To Avoid
Used cooking oil is a by-product that many people don't know how to dispose of. Thankfully, getting rid of it is not as complicated a task as you might think.
Read More -
Are Mozzarella And Burrata Cheese The Same Thing?
Mozzarella and burrata may look very similar from the outside, but these two Italian fresh cheeses are not the same.
Read More -
America's Love For Ice Is Almost As Old As The Country Itself
In the United States, ice of all shapes and sizes is used to cool everything from coffee to soda, but when and why did the country's love affair with ice start?
Read More -
The Massive Turkey Recall That Was One Of The Worst In US History
As a high-risk food, raw meat often has to be recalled. That's exactly what happened in 2011 when a huge amount of contaminated turkey reached the market.
Read More -
Here's The Addition You Need For Creamy Instant Ramen
Instant ramen is a delicious comfort food and super handy when you're pressed for time. Make it extra creamy Korean-style with one surprising topping.
Read More -
The Single Ingredient Upgrade Your Store-Bought Stock Needs
Stock straight from the carton or can sometimes tastes a little bland. Use this simple tip to add delicious depth to any store-bought product.
Read More -
About How Much Shrimp Should You Cook Per Guest At A Dinner Party?
A shrimp appetizer or entree makes for an impressive plate at a dinner party. But, how many shrimp should you buy per guest to ensure everyone has enough?
Read More -
Is Fish Really Considered Meat?
Many people think of fish and meat as totally separate food categories for a variety of cultural reasons. But, is there really a difference between the two?
Read More -
Gelato Vs. Ice Cream: What's The Difference?
You may think of ice cream and gelato as pretty much the same thing, but there are some subtle yet significant differences between the two frozen desserts.
Read More -
Spruce Up Boring Meatloaf With One Savory Cheese
The best way to boost the flavor of a boring or lackluster meatloaf is by adding some cheese. There's one type that works especially well.
Read More -
Is It Better To Buy Whole Peppercorns Rather Than Ground Black Pepper?
One of the most popular spices, black pepper is available either pre-ground or as whole peppercorns. But which is better?
Read More -
One Canned Ingredient Brings The Heat To Basic Scrambled Eggs
Kick basic scrambled eggs up a notch with the addition of this special canned ingredient. Your breakfast will be perfectly savory, spicy, and flavorful.
Read More -
Ina Garten's Secret To A Great Burger
Ina Garten often shares many insightful cooking secrets. This one sees two unlikely ingredients greatly improving the taste and texture of beef burgers.
Read More -
The Storage Trick That Makes Pineapple Effortlessly Sweeter
Cutting into a pineapple expecting sweet, golden fruit and finding it pale and sour is a huge dissappointment. But this simple trick helps bring the sweetness.
Read More -
Bobby Flay's Go-To Oil For Delicious Pasta Sauce
Different oils suit different culinary purposes -- and Bobby Flay has a particular favorite when he wants to create tasty pasta sauces.
Read More -
What The Heck Does 'Jumbo Lump' Mean For Crab Meat Anyways?
If you find yourself at the store looking for crab meat, you might run into something called jumbo lump crab. But what is it and why should you choose it?
Read More -
Here's How Long Caviar Is Good For Once Opened
Caviar is an indulgent treat and is known for its delicate, briny flavors, but knowing how to store caviar can be a challenge. Here's how long it lasts.
Read More -
Here's How To Decode The Numbers On Your Egg Carton
Like most food, egg cartons have a best-by date printed on the side. But there are more numbers printed there which can help you decode your egg's history.
Read More
