Here's How Long Whipped Cream Is Good For After Opening
Canned whipped cream is a great easy way to amp up dessert and make sweet treats extra indulgent. Here's how long aerosol cream stays fresh for.
Read More-
-
The Best Cut For Candied Bacon, According To Alton Brown
Candied bacon is relatively easy to make, but celebrity chef Alton Brown recommends one particular cut for the best (and possibly healthiest) results.
Read More -
What's The Best Way To Decrystallize Your Honey?
Crystallized honey isn't the end of the world, but it can be significantly harder to work with. Use this simple technique to decrystallize your honey.
Read More -
Why Is Toro Tuna So Dang Expensive?
Of all the types of sushi available, toro tuna stands out as one of the most expensive choices on a menu, and there's some solid reasons why.
Read More -
The Hack For Stylishly Serving Up Rice Bowls At Home
Amaze your friends and family at your next dinner party when you serve them restaurant-style rice bowls and they'll never know how easy it was.
Read More -
How To Peel, Cut, And Eat Dragon Fruit Like A Pro
Dragon fruits look exotic and their pink exterior is fascinating but getting past it to the sweet, juicy center seems daunting to many.
Read More -
Rocco DiSpirito's Secret Ingredient For Bold And Flavorful Meatloaf
Celebrity chef Rocco DiSpirito has many tips for how he perfects his meatloaf, but there is one ingredient in particular that gives a bold punch of flavor.
Read More -
Are Eggs Giving You The Ick? Apparently, You're Not Alone
Many of us eat eggs every day, sometimes with breakfast, lunch, and dinner. So, what is the mysterious egg ick trend doing the rounds on social media?
Read More -
What Is That White Stuff All Over Your Chocolate?
If you've ever opened a bar of baking chocolate and found it was covered in white coating, you probably wondered what it was, and if the bar was safe to eat.
Read More -
What's The Actual Difference Between Red Dye No. 3 And No. 40?
Given the ban of red dye No. 3, consumers are taking a second look at ingredients labels and they have questions. How is red dye 40 different from red dye 3?
Read More -
How To Make Pasta Out Of Rice Paper With Hardly Any Effort
Making pasta doesn't have to be hard. With this trick it only takes a few minutes to throw together rice noodles of whatever size and shape you like.
Read More -
Japan's Most Expensive Michelin-Starred Restaurant Makes Crab King
At Japan's most expensive Michelin-starred restaurant, guests can enjoy an extremely exclusive type of crab. Rest assured, it doesn't come cheap.
Read More -
Lard Vs Tallow: What's The Difference And When Should You Use Each?
Most people simply cook with olive or vegetable oil, but there's a whole word of cooking fats out there to work with. Lard and tallow rank high among them.
Read More -
The South's Most Iconic Cheese Actually Comes From Up North
Southern cuisine is full of delicious ingredients, the origins of which are often hotly contested in the South. But this Southern cheese hails from up north.
Read More -
How To Make Doritos Seasoning Powder At Home
What if you could enjoy the zesty, cheesy flavors of Doritos without all the carbs that come from the actual chips? Well, you're in luck.
Read More -
Amp Up Your Chili With One Overlooked Canned Ingredient
If you're looking to add a little twist to your next batch of chili, why not try creamed corn? It'll thicken your chili and add some pleasant sweetness.
Read More -
The Sour Veggie That Belongs In Your Chocolate Cake (No Really)
Chocolate cakes can have many variations but this one particular veggie is most likely something you've never considered adding to your batter.
Read More -
Why There Are Still So Few Eggs At The Grocery Store
Egg shortages and high egg prices have been increasingly common over the past few years. What is the root cause of this scarcity, and when will it subside?
Read More -
The Pantry Ingredient That Gives Boxed Cake Mix A Major Boost
Even though boxed cake mix is ready to go, you can still upgrade the ingredients. This genius addition is guaranteed to give you a richer, moister cake.
Read More -
For The Easiest Fish Tacos There's One Frozen Ingredient You Need
One frozen ingredient gets fish tacos on the table in record time. With this hack, fish tacos are sure to become your new favorite weeknight go-to.
Read More -
The Step You Can't Skip When Cooking Stinging Nettles
Stinging nettles aren't the most approachable of ingredients. However, with one simple step, this surprisingly tasty green can be made safe to eat.
Read More -
The Tart Ingredient Your Coleslaw Has Been Missing This Whole Time
Store-bought coleslaw can sometimes be bland or lackluster. But one secret ingredient can transform the flavor, and it couldn't be easier.
Read More -
The Whopping Amount Of Pastrami Katz's Deli Sells In A Week
Katz's Delicatessen is a New York City icon thanks, in part, to its excellent pastrami. Made in-house, this meat sells at a truly astonishing rate.
Read More -
Why Hasn't America Looked Internationally For Better Sauce Packets?
Dealing with messy sauce packets is something we've all come to accept in America. However, in other parts of the world, a more convenient design reigns.
Read More -
Liven Up Basic Cocktail Sauce With One Briny Addition
Don't be afraid to play around with your shrimp cocktail sauce by adding some fun ingredients. One briny addition can really elevate your cocktail sauce!
Read More -
How To Make A Balsamic Glaze With Just 2 Pantry Ingredients
Tangy and sweet balsamic glaze is no longer something you'll only have the pleasure of eating in restaurants. Make it yourself with just two ingredients.
Read More -
The Herby Italian Upgrade Your Mac And Cheese Deserves
Mac and cheese is super versatile and can be customized in a variety of ways. If you want to give it an Italian twist, add this herby ingredient.
Read More
