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The Daily Meal

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Martha Stewart with eggs
11 Martha Stewart-Approved Tips To Elevate Your Next Egg Dish
Kitchen
11 Martha Stewart-Approved Tips To Elevate Your Next Egg Dish
Jay Wilson

While eggs are one of the most widely-available and commonly-used foods out there, they can also be devilishly tricky to get just right, unfortunately.

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  • leafy greens in food processor
    Kitchen

    A Food Processor Will Take Salad Prep From Unbearable To Easy

    Grace Allison
    Chopping is stressful on your wrists and can take a considerable amount of time, but a food processor will take salad prep from unbearable to easy.
  • hands holding melted ice cream cones
    Facts

    The Marshmallow Hack For Delightfully Drip-Free Ice Cream Cones

    Elizabeth Thorn
    Tired of runny ice cream cones in the summer heat? Simply add a marshmallow to the bottom of your cone to prevent it dripping onto your hands.
  • Making different nondairy milks
    Facts

    Dairy-Free Milk Alternatives Have More Sugar In Them Than You Think

    Ashlyn Frassinelli
    Some plant-based milks contain a hefty amount of sugar. A single cup can reach up to 13 grams or more. That's more than half of the daily recommended limit.
  • homemade angel food cake with fresh berries
    Kitchen

    The Delicate Art Of Cutting An Angel Food Cake Without Smashing It

    Allie Sivak
    While some angel food cake recipes call for specialized cake tools, you can cut angel food cake with a tool you already have on hand: a bread knife.
  • Blistered cherry tomatoes
    Kitchen

    The Delicious Way To Breathe Life Into Wrinkly, Soft Cherry Tomatoes

    Heather Newman
    If you're clueless on what to do about wrinkly, soft cherry tomatoes, there's a way to save them. Here's how you can revive these back to tasty red orbs.
  • slice of red velvet cake
    Kitchen

    The Sweet Tip For Turning A Dry Cake Into A Delightful Treat

    Elizabeth Thorn
    One downside of cake is it can turn dry if not eaten right away. Here's an extra-sweet tip for turning your parched baked treat into plump goodness.
  • punch bowl
    Kitchen

    A Bundt Pan Ice Ring Is The Foolproof Hack For Beautifully Chilled Punch Bowls

    Betsy Parks
    One of the easiest ways to serve up sips is also one of the trendiest: a punch bowl. The best to keep it chilled is with a Bundt pan ice ring.
  • Oi muchim on a plate
    Culture

    Oi Muchim Are Korean Cucumbers That Blow Dill Pickles Out Of The Water

    Annie Hariharan
    What makes it stand out compared to dill pickles is its blend of spicy, tangy, and subtly sweet flavors that pair well with a range of food.
  • Cotton candy machine close up
    Culture

    The Ancient, Global History Of Cotton Candy And Its Predecessors

    Amadea Tanner
    Cotton candy hasn't always looked the way you might find it now. Check out the history of this sweet delight and the similar treats that came before it.
  • Conch fritters in black bowl
    Culture

    When Choosing Fresh Conch, It's All About The Color

    Julia Mullaney
    A popular Caribbean seafood staple, fresh conch can be a real delight. Make sure it's as fresh as possible, though, or you could be in for trouble.
  • 7UP pound cakes from Aldi
    Grocery

    Aldi's 7UP-Flavored Pound Cake Is The Unexpected Treat We Needed

    Elizabeth Thorn
    7UP's carbonation actually gives this cake a light, airy texture and subtle notes of citrus. Shoppers can't get enough of it and we know why.
  • Bowl of Japanese ramen
    Culture

    You Can See And Taste The Difference Between American And Japanese Ramen

    Arianna Endicott
    If you're craving ramen in the U.S., be aware that there are some distinct differences between American and Japanese ramen, including these.
  • costco storefront building entrance
    Grocery

    Don't Make These 22 Mistakes When Shopping At Costco

    Deirdre Mundorf
    Shopping at Costco can be great, especially if you know your way around the store. So, here's what not to do on your next big shopping trip.
  • Four potato varieties in bags
    Kitchen

    For The Best Potato Salad, Make Sure You're Picking The Right Potatoes

    Megan Anderson
    It can be difficult to make a great potato salad unless you are picking the right potatoes. Here's what to know when you are making your selection.
  • Three dented metal cans
    Facts

    Dented Canned Food Is More Serious Than Most People Think

    Ashlyn Frassinelli
    Dents can introduce bad bacteria into sealed products through small openings in the metal. And the dangers of eating contaminated foods are no joke.
  • dressing pouring onto salad
    Facts

    The Dressing Difference Between A Composed And Bound Salad

    Haldan Kirsch
    Many people are familiar with tossed salads, but two other styles of salad are the bound and composed salads. This is how their dressing differentiates the two.
  • a row of salsa cans lined up next to each other
    Grocery

    The 12 Spiciest Store-Bought Salsas You Can Buy

    Lerone Graham
    Looking for a spicy salsa to try that's easy to find and offers a reliable flavor profile? Here are our suggestions for hot but well-rounded salsas to buy.
  • sliced hanger steak with chimichurri
    Kitchen

    The Best Way To Cook A Hanger Steak For Maximum Flavor

    Sarah Richter
    Though the meat has some fat, it benefits from particular steps to ensure it is tender and flavorful. Using a marinade and letting it rest are both essential.
  • Person taking a bunch of bananas out of the fridge
    Kitchen

    When You Should Be Putting Bananas In The Fridge

    Andra Picincu
    Some fruits are incredibly sensitive when it comes to storage. As far as bananas are concerned, here's when you should be putting them in the fridge.
  • Wine with coins and graph
    Culture

    How Much A Bottle Of Wine Cost The Year You Were Born

    Monika Sudakov
    Drinking wine can get expensive whether you buy it from a bar or a store, but was it always this way? This is how much wine cost the year you were born.
  • watermelon popsicles
    Kitchen

    The Must-Try Fruit Hack For A Melt-Free 'Popsicle'

    Crystal Antonace
    While traditional popsicles are usually made from fruit juice and water, this summertime alternative is simply frozen spears of watermelon.
  • Iceberg in the water
    Culture

    Canadian Icebergs May Be Floating In Your Cocktail On Your Next Visit

    Arianna Endicott
    Known for their extreme purity and smooth flavor, both iceberg water and ice have become hot commodities in Newfoundland. You'll even spot some in your drink.
  • small dish of XO sauce
    Facts

    The Flavor-Packed Cantonese Sauce Inspired By Luxury Cognac

    David Tran
    XO sauce, a flavor-packed staple of Cantonese cuisine, doesn't contain any cognac, but its name was inspired by that luxurious type of brandy.
  • Salt in a wooden bowl
    Kitchen

    The Gross Habit You Should Stray From When Using A Salt Cellar

    Arianna Endicott
    Salt is used to season a lot of food, but here's the gross habit you should stray from when using a salt cellar.
  • Canned biscuits
    Kitchen

    The 8 Best Canned Biscuit Brands, Ranked

    Jenn Carnevale
    Nothing quite hits the spot like a mouthwatering biscuit. However, not every biscuit is the same. We've compared the best canned biscuit brands and ranked them.
  • Cookie cutters and dough
    Kitchen

    Cookie Cutters Are The Ultimate Hack For Perfectly Shaped Pancakes

    Haldan Kirsch
    If you're looking to make flapjacks for breakfast for brunch, take note. Cookie cutters are the ultimate way to achieve perfectly shaped pancakes.
  • group of nightshade vegetables
    Facts

    The Nightshade Veggie Myth You Have To Stop Believing

    Arianna Endicott
    Nightshade veggies are healthy, but sadly, there's one myth preventing many people from eating them. Here's why you have to stop believing it.
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