Chefs Recommend 5 Ricotta Substitutes For Lasagna, And 2 You Should Always Avoid
Lasagna is typically made with ricotta cheese. But if you're looking for a substitute, these are some expert-approved options to use (and some to skip).
Read More-
-
The Sad Death Of The Grapple: The Apple And Grape 'Marriage'
This hybrid fruit seemed like a tasty idea at first but was quickly marred when consumers began questioning the chemical process the apples underwent.
Read More -
The Easy Tip Martha Stewart Suggests For Saving Money On Oil
Extra-virgin olive oil is great for everything from sauteeing and marinating, to making sauces or baking, but with so many uses it can be expensive to replace.
Read More -
Are Ham Hocks And Ham Bones Exactly The Same?
Ham hocks and ham bones are both intensely flavorful and an excellent addition to a wide variety of dishes, but are we talking about the same ingredient here?
Read More -
What Was The First Flavor Of Campbell's Soup?
You probably couldn't guess what the first flavor of Campbell's soup was, but the simple yet legendary version paved the way for history.
Read More -
Here's Where To Find Honeycomb If It's Not At Your Grocery Store
Honeycomb is a chewy, sweet treat that bursts with honey as you eat it, and a trendy new addition to cheese boards, if you can find it.
Read More -
Why Tomatoes Were Once Feared As Dangerous Poisonous Plants
Tomatoes were once blamed for causing mysterious illnesses and even death, leading many to wonder if they are still dangerous to eat.
Read More -
The Unexpected Powder You Need For Thick And Flavorful Soup
Great, delicious soups require plenty of ingredients, but when you are desiring a thicker version, you'll want to grab this unusual sounding product to add.
Read More -
The Type Of Canned Meat You Should Avoid At All Costs
Vienna sausage can be a tasty snack in a compact can. But their size hides some nutritional red flags. Learn why you should avoid this canned meat.
Read More -
Are Sofrito And Salsa The Same Thing?
Some people confuse sofrito and salsa because they both have tomatoes, onions, garlic, and peppers in common but they both have a purpose in cooking.
Read More -
What Does It Mean When Chicken And Eggs Are 'Pasture-Raised'?
Understanding what goes into the pasture-raised label can help you make more informed choices at the grocery store when selecting chicken and eggs.
Read More -
The Guacamole Alternative You Can Pour Right On Tacos
Guacamole's cousin is similar in color to the popular dip but instead of being thick and chunky, it's a tangy, slightly spicy sauce that's pourable.
Read More -
The Easy Way To Give Macaroni Salad A Tasty Protein-Packed Lift
Adding canned tuna to your macaroni salad not only elevates the flavor, offering complexity and savory depth, and gives a protein punch.
Read More -
Why Hard-Shell Tacos Are So Controversial
When is a taco not a taco? For some aficionados, a hard shell immediately dispels taco authenticity. We review both sides of the argument here.
Read More -
The Unexpected Seasoning Hidden In Taco Bell's Guacamole
Taco Bell is not exactly renowned for is its guacamole -- but it does contain an interesting and unexpected flavorful ingredient.
Read More -
What Kind Of Beef Should You Use For Jerky?
The texture, flavor, and longevity of your homemade beef jerky depends on the cut of meat that you choose, and what the fat content is.
Read More -
Eggs Too Expensive? Try These 13 Substitutes For Baking
Eggs are really expensive right now, so we've come up with a bunch of clever egg substitutes you can use for baking that will save you a bit of money.
Read More -
Can You Still Use Spoiled Red Wine For Cooking?
If you've got an opened bottle of red wine that has waited too long to be still good enough to drink, don't through it out just yet.
Read More -
Does Milk Chocolate Contain Any Caffeine?
If you've heard that milk chocolate has caffeine, you may be wondering if it's true and if so, if the amount is more than what's in a cup of coffee.
Read More -
Is High-Fructose Corn Syrup Really Worse Than Sugar?
Got a sweet tooth the size of Texas? Here's how high-fructose corn syrup ranks against regular sugar in a showdown that can only be judged by science.
Read More -
Is Allspice Really Every Single Spice In One Container?
It would be easy to assume by its name that allspice contains every seasoning in your pantry, but you'll be surprised to learn what it is.
Read More -
How To Find The Good Eggplants At The Grocery Store
While eggplants are a common sight at the grocery store, few of us really know what we're doing when it comes to picking the best specimen to bring home.
Read More -
The Simple Fish Sauce Alternative That Vegans Can Use
When you don't consume animal products, fish sauce is not an option. Whether you're vegan or just in a bind, here is what you can use instead.
Read More -
Your Fool-Proof Guide To The 3 Common Types Of Natural Sausage Casings
If you're considering making sausage at home, you need to know what kind of casings are available to you. These are the three most common natural casings.
Read More -
Suet Vs Lard: What's The Difference?
Animal fats are incredibly versatile ingredients to keep on hand, but does it make more sense to reach for suet or lard? Here's what to know.
Read More -
How To Eat And Store Costco's Jamón Serrano
You may have seen these glorious Spanish hams on display, seated in their wooden racks, but what exactly does one do with such a prized piece of pork?
Read More -
Think Twice Before Buying Produce That's Been Misted At The Grocery Store
Misted produce can look extremely appetizing when placed on store shelves. But, why does the grocery store mist vegetables and is it always a good idea?
Read More
