Once You Make Pie Crust Like This, You'll Never Turn Back
Drive right on by that frost-bitten pie crust in the frozen section. This French pastry method gives homemade pie crust ultra-flaky, bougie boulangerie energy.
Read More-
-
The Worst Nutella Alternative We Tried Tastes Super Artificial
Even though a product is a classic, other brands can often make a reasonable stand-in. Unfortunately, this was not the case for one Nutella alternative.
Read More -
Why Culver's Root Beer Tastes Better Than Anything You'll Find At The Store
Think there's something extra special about Culver's root beer? You're not alone. Here's what's behind this signature fountain drink's cult following.
Read More -
The Late Musical Satirist Who (Maybe) Invented The Jell-O Shot
A musical satirist with an extensive repertoire of lived experience passed away on Saturday. One quirky accomplishment was the invention of Jell-O shots.
Read More -
What To Do If Your Charcoal Gets Wet
A bout of rain that leaves your charcoal wet doesn't mean that your next cookout is canceled. There are several ways to save even your soggiest charcoal.
Read More -
The Divisive Meat You Won't Find Guy Fieri Eating
It's not often that TV host and restaurateur Guy Fieri encounters a meal he won't try at least once. But in addition to eggs, there's also a meat he won't eat.
Read More -
How Northern Fried Chicken Differs From Southern Fried Chicken
There is so much more to American fried chicken than what first comes to mind. Here's what you need to know about Southern and Northern fried chicken.
Read More -
Use Your Microwave To Sneakily Open Up A Fortune Cookie And Slip In A Note Of Your Own
You're a secret spy and your covert device is, well, your microwave. Tuck your own custom message inside a fortune cookie in less than 30 seconds on high.
Read More -
The Best Kinds Of Steak To Use For Easy Yet Tasty Tacos
Juicy, tender, and flavorful steak is what you're after when cooking up a meaty taco filling, and some cuts of beef are better choices than others.
Read More -
The Condiment That Instantly Dresses Up Bland Canned Corn
Canned corn does not have to be basic and boring. This simple addition transforms a straightforward starchy vegetable into a side dish that shines.
Read More -
Vintage Seafood Dishes No One Eats Anymore
Popular foods come and go, and these vintage seafood dishes are mostly out of the picture. Find out what quirky seafood recipes of the past have disappeared.
Read More -
How To Freeze Fresh Strawberries Without Ruining Them
Here are the best strategies to freeze strawberries, including how to cut them, where to stash them in the freezer, and the tastiest ways to use them up.
Read More -
Give Pasta Sauce A Sweet Kick With This Juicy Summer Fruit
When pasta sauce is too acidic or needs a boost of sweetness, you can turn to sugar or even carrots for the fix. Or you can use this well-loved summer fruit.
Read More -
The Type Of Tea You Need To Make The Best Copycat McDonald's Sweet Tea
There's no better drive-thru porch-sipper than McDonald's Sweet Tea, but you can brew a copycat version with plenty of sugar and Mickey D's go-to tea blend.
Read More -
How To Extract A Fig Leaf's Delicate Flavor
Figs are already an underappreciated fruit, but fig leaves are even more worthy of your attention. Here's how to extract a fig leaf's flavor while cooking.
Read More -
Turns Out We Should All Be Eating Soup During A Heatwave
When you're stuck in the middle of a heatwave, the last thing on your mind is a bowl of hot soup. Despite this, science says we may be wrong for ignoring it.
Read More -
Elevate Your Next Steak Dinner With A Velvety Chocolate-Infused Sauce
Steak is sometimes served with a side of steak sauce, but the flavors can feel a bit old hand. Elevate your next steak dinner with a chocolate sauce instead.
Read More -
Why Your Buttermilk Is Separating And How You Can Fix It
Buttermilk will naturally start to separate if you leave it alone. If that happens, don't worry, you don't need to throw it out. Here's how to fix it.
Read More -
Is It Really Worth Splurging On Wagyu Beef Tallow?
Wagyu beef is well-known for its high price tag and exquisite marbling, but Wagyu beef tallow isn't as popular. Is it really worth spending money on?
Read More -
The Ne-Mo's Cake Recall That Gave Us More Questions Than Answers
More Ne-Mo's Cake fans prefer chocolate cake without foreign objects in it, to cake with added foreign objects. This recall was almost too odd to be real.
Read More -
How The Great Depression Turned Meatloaf Into An American Staple
When people were struggling financially during the Great Depression, home chefs looked for ways to stretch a buck. That's how meatloaf became such a staple.
Read More -
The Uber Umami Instant Soup Keke Palmer Keeps In Her Purse
Keke Palmer is just like us: She needs a snack on hand at all times. But instead of just a bag of chips or a bar, she packs something more flavorful in her bag.
Read More -
Why Frozen Bananas Taste Sweeter Than Their Countertop Counterparts
You are not just imagining that frozen and thawed bananas taste exceptionally sweet. Here is the science behind why this sugary change happens.
Read More -
How Bubba Gump Shrimp Co. Capitalized On A '90s Movie To Become An International Seafood Chain
Bubba Gump Shrimp Co. obviously has connections to a very popular '90s movie, but how the restaurant came about, and its continuing legacy might surprise you.
Read More -
The Mountain Dew Conspiracy Theory That Has Us Second-Guessing Everything
Of the many outlandish conspiracy theories that circulate in the greater public consciousness, there's a rumor about Mountain Dew that's hard to believe.
Read More -
How Non-Alcoholic Spirits Imitate The Tasting Notes Of The Real Thing
Booze-free spirits often have the same kind of complexity, depth, and even burn that you'd expect from alcohol because of unique processes and ingredients.
Read More -
12 Vintage Summer Dishes You Don't See Anymore
The summer months bring an array of go-to dishes, but these refreshing favorites have disappeared from the dinner table over the decades.
Read More
