The Secret To A Bagel's Golden Baked Color Is In Your Pantry Right Now
Boiling bagels gelatinizes the starch on the surface, which helps it brown and turn into a crisp crust. But that browning needs a boost from baking soda.
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Stories By Linda Larsen
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The Canned Soup Straining Trick That Will Bulk Up Your Meal
Many canned soups can be light on the solids. This soup-straining trick will bulk up your canned soup so you'll feel satisfied with your meal. -
The Secret To Perfectly Rich Bolognese Is Leftover Charcuterie Meats
Do you love Italian food of all varieties? If you’re a fan of a hot bowl of Bolognese, you may find joy in knowing this charcuterie secret. -
Not Sure If Your Oven Is Working Correctly? Bake Some Cornbread
Baking cornbread may be a Sunday staple, but did you know it's a helpful practice to check your oven? Here's what you need to know about this tasty trick. -
The Key To Making A Sourdough Starter In A Snap
Whether you're an avid baker or brand new, sourdough has become a fan-favorite lately. You can make delicious sourdough regularly by making a starter. -
Here's Why Baking Sheets 'Pop' In The Oven
Anyone who's used a sheet pan is familiar with the warping that can happen to it. But what causes this warping, and how can you prevent it when you bake? -
The Alternative Method To Make A Crispier Kimchi Grilled Cheese
The next time you decide to make yourself a kimchi grilled cheese sandwich, you might want to consider using an air fryer to give this treat a crispy taste. -
Is There A Difference Between Plant-Based And Vegan Diets?
Diets based on non-meat or meatless dishes are becoming increasingly popular. But do you know the difference between vegan and plant-based diets? -
What Is Sourdough Starter Discard, And Why Should You Keep It?
Most instructions for refreshing starter tell you to throw away the mixture you removed, called sourdough discard. But there are plenty of ways to use it. -
Leftover Parmesan Rinds Are The Key To An Umami-Filled Vegetarian Bolognese
You can convert any meat-based Bolognese sauce into a vegetarian version; just use umami-rich foods. Toss a Parmesan rind into the sauce for fabulous flavor. -
The Norwegian Tower Cake Made To Hide A Bottle Of Champagne Inside
Enjoying desserts from different cultures is a fun way to feel like you're part of a secret. This Norwegian cake is delicious and hides a secret inside. -
The Only Place You Should Be Storing Fresh Tomatoes
The versatility of tomatoes makes them a staple pantry item. Varieties are abundant, but there are only a few proper ways to store them to ensure freshness. -
What Is Chocolate Salami (And What Does It Taste Like)?
From breakfast to dessert, charcuterie boards of all varieties are growing in popularity. If you make a board with chocolate salami, it’s sure to be a big hit. -
How Roasting Was Responsible For The Brussels Sprout Renaissance
Brussels sprouts used to be something kids refused to eat at the dinner table. Now they're more popular than ever. What's different? The answer is surprising. -
The Elegant Pastry Swap That Will Elevate Your Pigs In A Blanket
Pigs in a blanket are a party favorite among both adults and kids alike. By making this simple pastry swap, you can easily elevate your dish. -
The Tasty Benefits Of Using Softer Cardamom Seeds
Cardamom is known as the Scandinavian spice, although the plant is native to India. It has a smoky, flowery, spicy aroma and flavor with a hint of lemon. -
Poke Your Air Fryer Chicken For The Crispiest Skin Imaginable
If you haven't tried cooking chicken in the air fryer yet, you really have to get on that And for the crispiest skin imaginable, you're just a poke away. -
Bratwurst Vs. Sausage: What's The Difference?
While all bratwurst are sausages, not all sausages are bratwurst. Bratwurst is a particular kind of German sausage - here's what you need to know about it. -
The Secret To Baking With Brown Butter Without Compromising Texture
If you want to use brown butter's caramelized, smoky flavor in your baked goods, you'll need to chill it first. Here's why you need to treat it differently. -
The Meat Marinade Myth You Should Stop Believing
Did you ever think you're marinating your meat wrong? Well, you might be, but only because of one meat-marinating myth. Here's what you need to know. -
How To Store Corn On The Cob If You're Not Using It Right Away
Fresh corn on the cob is one of the joys of summer. But if you aren't cooking it right away, how should you store ears of corn to keep them fresh? -
When To Use Oil-Packed Tuna Over Water-Packed (And Why It Matters)
Oil-packed tuna and water-packed tuna are both good for you. But which one should you reach for at the grocery store? Here's how to decide between the two. -
The Salt-Crust Method Will Give You The Juiciest Fish Of Your Life
The best way to prevent dry fish, as well as shield the delicate flesh from the heat of the oven, is to cook the fish using the salt-crust method. -
The Microwave Is The Key To Fixing All Your Lumpy Hummus Problems
If you have ever made hummus with canned chickpeas, you know they can be a little, well, gritty. Turns out your microwave can help solve this problem. -
Why It Pays To Store Flour In The Refrigerator
There's a lot people don't know about using, storing, and preserving flour. If you're not storing your flour in the refrigerator, you might be missing out. -
It Pays To Skip The Olive Oil When Frying Chicken
Love eating meat with a hearty crunch? Then you almost certainly love fried chicken! However, while you can fry it in olive oil, you may have better options. -
How To Prep Fresh Mozzarella To Avoid Soggy Homemade Pizza
Fresh mozzarella is packed with moisture, which is why we love it, but when used on pizza for cooking, it can turn into a soggy mess. Here's how to avoid that.
