Enjoy shrimp and grits with a unique twist, thanks to this Mediterranean-inspired shrimp and grits recipe.

Preserved lemons may be just what you need to take your recipes to the next level. Here's why you should consider using them and how to make your own.

Processed meats might not be the healthiest, but they are more unhealthy when you microwave them. Here's why you need to avoid heating them in the microwave.

Poached chicken may sound a bit bland, but not with celebrity chef Andrew Zimmern's recipe. The chef shares a tip on poaching chicken you need to know.

Chili helps warm you up when its cold, and is also great at parties. If you happen to be in New Mexico, chili must be made with hatch chiles. Here's why.

Have you ever wondered why restaurant meat dishes are so tasty? It could be how they store the meat, Air drying is one of those ways and you can try it at home.

Miso soup is a tangy, tasty dish that's easy to make, as long as you have all the right ingredients. Once miso is made, you may wonder, how long is it goof for?

Worcestershire sauce brings some extra zing to any dish it touches. Next time you're making one of these items, feel free to add a little dash for some depth.

If you prefer extra fluffy bread, Molly Yeh has a little tip for you. You can try more butter or extra yeast, but Yeh has a unique ingredient that works.

It's no secret that Gordon Ramsay is a picky chef. He's known for his harsh criticism and outstanding recipes. And his pancakes are one recipe loved by many.

Your kitchen may be filled with gadgets and gizmos you don't use, but there is one mini utensil you could really whip food up with. Here's why you need it.

If you're trying to cut down on food waste at home, making rillette is a delicious way to eat nose-to-tail with fish and meat. Here's how to do it.

You might already have your preferred ratios when making homemade cinnamon sugar mixes. But if you're not adding salt, you might be missing out.

If you're not placing your sheet pans on the oven floor to roast vegetables, you're not getting the perfect caramelization. Here's what to know.

You’ve probably seen or heard of some bizarre flavors of potato chips throughout the world. But what exactly is this unique flavor that features salted egg?

Fans of Mexican food appreciate the appetizer selection on a restaurant menu. When deciding between queso and queso fundido, what’s the difference?

Some bakers claim that melting cream cheese before you fill your cheesecake is the key to a smoother texture. But does it actually do anything?

Believe it or not, you don't need eggs and flour to make crispy chicken cutlets. All you need is panko breadcrumbs — and a food processor to grind the chicken.

Grocery stores are full of everything we could ever want or need. If you want to save some money, though, watch out for this sneaky 'merchandising trick,'

Have you ever wondered why so many food brands have anthropomorphized mascots? There's science behind the illustrated mascots — here's what's going on.

The negroni is a classic cocktail that's favored among so many. While it seems simple enough, there's one way to guarantee your negroni will be perfect.

Chocolate chips and chocolate bars are both glorious in their own right. Swapping a chocolate bar for chocolate chips, however, might not be the best idea.

Both In-N-Out and Culver's are known even beyond the regions in which they operate, but which chain's food is better? Here are some some key points to consider.

Coffee-flavored desserts are popular among caffeine lovers, but it's not as simple as pouring a cup of Joe into your batter. Here's how to do it.

If you have memberships to warehouse stores solely for the free samples, you'll want to know the prime times to get some freebies at Sam's Club.

If you love ranch dressing, you're in good company. Have you ever wondered why your favorite restaurant's version tastes so good? It may not be why you think.

Pick up a package of baby carrots at the grocery store, and you'll likely feel some water seep into your hands. The question is, why are they always wet?