Leftover Egg Yolks? Time To Start Curing
Do not let this rich, delicious part of the egg go to waste. Salt curing egg yolks is a smart way to both preserve them and create an intense new ingredient.
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Stories By Michael Serrur
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The Easy Way To Temper The Heat Of Your Canned Chipotles
If you misjudge the amount of canned chipotle your meat marinade needs, don't panic! There's a quick and easy way to temper the heat if it's too much. -
It's Way Easier Than You'd Think To Smoke Meat In Your Oven
There's a lot of competition in the barbecue world. But the process needn't be complicated. In fact, you can start small by using just your oven. -
The Easy Fork Trick For Amping Up The Flavor Of Marinated Chicken
Chicken is only as boring as you make it. If you're marinating your chicken and it's still coming out bland, poke fork holes in it so the marinade can seep in. -
The Effortless Shortcut For Flavor-Packed Chicken Soup
When you want to want to give chicken soup a major flavor boost, there's one effortless shortcut that will give you heightened poultry flavor in a flash. -
Give Leftover Soup The Love It Deserves With A Simple Pasta Trick
With leftover soup, it's easy enough to reheat it and continue to enjoy it for its intended purpose. Or you could have a little fun with this easy pasta trick. -
Barbecue Sauce Takes This Mexican Dish To A Whole New Level
Mexican cooking is already brimming with the most incredible flavors, but you can still take one dish in a totally different direction with barbecue sauce. -
The Mild Variety Of Salmon Even Fish-Haters Should Try
When discussing the healthiest foods, salmon surely gets a mention. But even if you don't like fish, you just might enjoy coho salmon due to its milder taste. -
Give Your Bolognese An Umami Kick With A Dash Of Fish Sauce
Bolognese gets an indisputable kick of umami with the addition of fish sauce. While traditionalists may cringe at the thought, this is a tip you should try. -
Why Oil-Packed Anchovies Are The Best Choice For Caesar Salad
To elevate a homemade Ceasar salad dressing to rival anything you can buy in a grocery store, add oil-packed anchovies for an unctuous, oceanic essence. -
The Super Simple Way To Upgrade Frozen French Fries In The Oven
There are a lot of frozen french fry varieties to choose from but don't be too picky about brand or shape, because you can upgrade the look, taste, and texture. -
Can't Wait For Those Unripe Avocados? Time To Start Pickling
There are a few ways to hasten the ripening process for avocados. But if you can't wait for them to soften, you can always try pickling them instead. -
What Is Melting Cauliflower And Why Is It Called That?
Looking for a tasty new way to prepare classic vegetables such as cauliflower? Here's an idea: "Melt" your cauliflower in a second roasting, this time in broth. -
For A Perfect Crust On Your Turkey Burgers, Cold-Searing Is The Way To Go
Turkey burgers have a reputation for drying out when cooked. But a good way to retain moisture is by forming a crust by cold searing your burger patties. -
Here's How To Make Your Own Garlic Oil (It's Super Simple)
Garlic-infused oil is an easy way to infuse a subtle garlic flavor into your favorite recipes. The only thing easier than using garlic oil is making it at home. -
For Added Texture To Your Candied Carrots, Don't Forget Nuts
If you're looking for a dish that's elegant, complex, and a hands-down crowd-pleaser, then you've got to try candied carrots with nuts on top. -
Jerk Seasoning Adds Just The Right Amount Of Heat To Chicken Salad
Tossing chicken into a salad with mayo and seasoning is a quick way to use up leftovers. Use jerk and you can elevate the dish to a whole new level. -
Grease Up Your Waffle Iron With Bacon Fat For Savory-Sweet Results
Waffles and bacon are a beloved brunch combination. So amp up that combo by using bacon grease on your waffle iron for savory-sweet perfection. -
For The Best Shrimp And Grits, Turn To The Stone-Ground Variety
When it comes to making this meal, there are a few varieties from which to choose. However, purists would say the only type worth making is stone-ground grits. -
How To Take The Bitter Bite Out Of Radicchio
Radicchio is known equally for its vibrant purple and white stripes, and its bitter taste. But there are easy ways to temper its taste in raw or cooked dishes. -
The Ice Bath Technique For Perfectly Poached Shrimp Every Time
An ice bath helps ensure shrimp is properly cooked and perfectly plump, but to keep your shellfish from becoming dull and watery follow this step. -
Brown Butter Is A Sauce Base Every Pasta Lover Should Know
Did you know that the base for a legion of unbeatable pasta sauces consists of just one ingredient, and it's one you likely have in your refrigerator right now? -
The Secret To Unbelievably Crispy Air-Fried Veggies Lies In A Wet Dredge
You can easily transform almost any vegetable into a crispy, golden-brown snack in just several minutes using an air fryer and a wet dredge. -
For The Crispiest Oven-Baked Bacon, Cook The Strips On Aluminum Foil
To achieve bacon that has a magnificently crisp texture and is easy to clean up after, line your baking sheet with aluminum foil before cooking. -
Make Homemade Noodles In A Flash With The Scissor Cut Technique
It's easy to stop at a store for a box of dry pasta to cook at home. But would go straight home if you knew all you need to make noodles is a pair of scissors? -
Give Ranch Dressing An Umami Boost With A Sprinkle Of MSG
Ranch has evolved since its creation as a salad dressing into a partner for everything from chips to pizza. All it lacks is umami, which you can easily give it. -
Use A Panini Press To Get Your Leftover Rice Perfectly Crispy
When leftover rice is baked or pan-fried it develops a wonderfully crunchy texture and nutty flavor. You can make crispy rice in minutes using a panini press.
