The Type Of Cooking Spray That Might Ruin Your Air Fryer
For the best results with your air fryer, a little oil is necessary. But there's a cooking spray you should avoid that might ruin your fryer basket.
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Stories By Cristine Struble
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The Unexpected Snack That's Perfect As A Soup Topper
You may enjoy oyster crackers, tortilla strips, or pretzels atop your soup, but a less common topping is also great for adding crispy texture and extra flavor. -
A Tamis Is The Old School Tool You Need For Perfect Mashed Potatoes
This uncommon kitchen gadget will give you deliciously smooth and creamy mashed potatoes every time. Here's how. -
Scrub Grimy Pots And Pans With Coffee Grounds For A Sleek Shine
Instead of just tossing out your used coffee grounds, there are several surprising uses for them like using them to clean your pots and pans. -
The First Iteration Of The Steak Knife Had A Very Different Purpose
Steak knives are a common sight in American kitchens today, but you may be surprised to learn that their origins lay outside of the culinary world. -
What Does A Farce Mean In Cooking Terms?
Many people might know the word farce to mean comedic exaggeration in literature. The culinary term, however, has a different meaning entirely. -
What Is A Snake Bite Shot And How Did It Get Its Name?
While some like to sip on a refreshing cocktail, others prefer an instant buzz. Few are as potent as the snake bite shot, which is perhaps why it was named. -
Add Some Vermouth To Your Clam Chowder And Thank Us Later
Clam chowder with shellfish, bacon, and potatoes is a deliciously creamy soup in its most basic form. But try taking it up a notch by adding some vermouth. -
The Flavorful Reason You Should Be Adding Bay Leaves To Your Rice
Considered a staple food in much of the world, rice can be found in kitchens almost everywhere. Boosting the flavor is as easy as adding a bay leaf to the pot -
Yes, Granny Smith Apples Are Named After A Real Person
English emigrant Maria Ann "Granny" Smith is credited with discovering Granny Smith apples, when, by chance, her discarded apple cores sprouted into seedlings. -
Roll And Slice Your Next Omelet For Protein-Packed Pretend Noodles
If vegetables can be transformed into zoodles, there's no reason you can't crack an egg and cut it into tasty ribbons of protein-packed faux noodles. -
Red Red: The Ghanaian Stew That's So Good They Named It Twice
Red red is a classic Ghanaian stew that features black eyed peas cooked in a spicy, tomato-based sauce for a flawless comfort food with a vibrant color. -
Is There A Difference Between Chinese And Japanese Soy Sauce?
While at first glance, the liquid in the bottle appears similar, the ingredients used to create Chinese and Japanese soy sauce develop unique flavors. -
How The Legendary Peach Melba Got Its Name
Peach Melba is a rich yet simple treat that has long been a classic on dessert menus around the world. But few people know that it has a famous namesake. -
Swap Lemon With Celery Juice For A Bright But Less Acidic Punch
Don't love the sour kick in recipes that call for lemon juice? Try swapping the citrus for celery juice, a less acidic substitute with a subtler effect. -
Why California Has Banned So Many Food Additives
Taking effect in 2027, California's new ban on additives found in many processed foods contradicts the recommendations of the U.S. Food and Drug Administration. -
For The Ultimate Lamb Burger, You're Better Off Grinding Your Own Meat
While pre-ground lamb is convenient, the choice of the blend of meat and the ratio of fat is already chosen. Making your own ensures a tastier outcome. -
Pears Are A Slept-On Ingredient For Outstanding Fruit Pies
Apples are the go-to fruit when making a pie for dessert. But another fruit shouldn't be slept on. Pears are often overlooked but are a great alternative. -
Starbucks Just Got Hit With A Lawsuit Over Its '100% Ethical' Coffee Sourcing
Starbucks is facing a backlash and a possible legal battle over whether its products are actually, ethically sourced. Here's what's going on with the suit. -
Prevent A Sad Soggy Burrito With One Toasty Tip
From the salsa to the lettuce to even the ground beef, many of the ingredients have moisture, which can seep into the tortilla and reduce structural integrity. -
Low Heat Is Your Best Friend When Making Butter Sauce
Racing to beat the clock to put food on the plate might be a short-order cook's requirement, but this butter sauce needs time to create that impeccable flavor. -
Put That Leftover Rice To Good Use And Add It To Homemade Ice Cream
If you have leftover rice, here's a new idea to repurpose it for something other than fried rice. Use it to make a quick homemade ice cream. -
Store Homemade Cookies With A Sugar Cube For Maximum Chewiness
Homemade cookies always taste best when they're straight out of the oven, but with this sugar cube hack, you can keep that freshness for days. -
When It Comes To Duck Meat, A Dry Brine Is The Way To Go
Of all the proteins that people enjoying cooking with, duck can be one of the most difficult to master. If you want the most flavorful fowl, make a dry brine. -
What Is An Italian Carrot Cake And How Does It Differ From The American One?
A torta di carote, or an Italian-style carrot cake, offers different flavors from the American-style cake, which can often bury the vegetable's natural flavor. -
Here's How To Tone Down The Bitterness Of Bitter Melon
Tame the bite of bitter melon! Soak, salt, or blanch to curb bitterness. Expert tips on preparing this unique ingredient for delicious, bold recipes. -
Hasenpfeffer: The German Rabbit Stew You Need To Make ASAP
A classic German dish, hasenpfeffer, or rabbit stew, is a delicious and savory combination of rabbit, spices, and seasonings that will be a new favorite.
