What's The Difference Between Gumbo, étouffée, And Jambalaya?
Louisiana cuisine is full of distinctive flavors and cultural influences. Gumbo, étouffée, and jambalaya share much in common but have some notable differences.
Read More-
-
Ramen Meatloaf Adds A Fun Twist To The Classic Comfort Meal
If you've ever wanted to put an Asian spin on meatloaf, the exact ticket you need might just be that package of Ramen noodles in your pantry.
Read More -
The Pumpkin Pulp Hack For Ultra Flavorful Soup
Pumpkin pulp boasts a rich, earthy flavor that makes it a great base for countless fall-favored dishes, such as creamy pumpkin soup recipes.
Read More -
Your Oven Is The Key To Cooking Sunny Side Up Eggs En Masse
When you want to cook up a great big batch of sunny-side up eggs for a group, just ditch the frying pan and the stovetop in favor of your oven.
Read More -
You're Missing Out If You're Not Toasting Nuts For Your Salads
Roasted or toasted nuts can add crunch to salads, making them more appetizing. Plus, they can be easier to digest than their raw counterparts.
Read More -
Orange Juice Is The Secret Ingredient That Takes Tomato Soup To The Next Level
Who knew that a little boost of citrus was the secret to mouthwatering tomato soup? Here, we explain why orange juice is an essential ingredient.
Read More -
Jazz Up Traditional Pesto With A Hint Of Chocolate
It might not seem like a match made in heaven, but pesto and chocolate are actually the perfect pairing. Here's why the duo works great together.
Read More -
Make Your Next Chili With Stew Meat And Thank Us Later
Using stew meat instead of ground beef in homemade chili adds heartiness and depth of flavor. Here's what to know about making this switch.
Read More -
Upgrade Your Typical Cheesy Nachos With A Fried Egg
Take your nachos to the next level of deliciousness by including a fried egg on top along with your other favorite protein and veggie toppings.
Read More -
How To Make Crispy Pumpkin Seeds In The Air Fryer
If you happen to have a bunch of pumpkin seeds on hand, especially after carving jack-o'-lanterns, it's easy to roast up the seeds in an air fryer.
Read More -
9 Types Of Crab And How To Cook With Them
For its distinctive flavor and richness, crab is America's favorite shellfish. Here's a guide to several types of crab you may want to try cooking at home.
Read More -
Jazz Up Your Basic Scrambled Eggs With Refried Beans
Scrambled eggs make an excellent morning meal, but there are plenty of ways to take them up a notch. Try pairing them with refried beans for the ultimate duo.
Read More -
The Tangy Ingredient That Will Make Your Coleslaw Stand Out From The Rest
If you love the vinegary tang of coleslaw but want even more of that delicious puckery flavor, there's one ingredient that can make your dish stand out.
Read More -
What's The Absolute Best Way To Reheat A Baked Potato?
If you have leftover baked potatoes, you can bring them back to their original glory if you use a few key reheating tips including the right appliance.
Read More -
Yes, You Can Cook Meat Straight From Frozen In Your Air Fryer
Did you know that you don't even have to thaw meat before cooking it in an air fryer? That's right - you can cook meat straight from frozen with little fuss.
Read More -
The Secret To Creamy Non-Dairy Salad Dressing Is Right In Your Fridge
Want a thick, creamy salad dressing without all that added creamer and dairy? There's a way to achieve the same texture and flavor and it's in your fridge.
Read More -
The Vegetarian Ingredient That's A Perfect Substitute For Oyster Sauce
For those who follow a vegetarian diet or are allergic to oyster sauce, two-Michelin-starred chef Andrew Wong has a worthy substitute: fermented bean curd.
Read More -
How To Properly Clean Pumpkin Seeds Before Roasting
Autumn is ideal for harvesting pumpkins. But if you love pumpkin seeds and want to roast your own, see how to properly clean pumpkin seeds before roasting.
Read More -
Which Cuts Of Meat Are Better For Dry Heat Vs Moist Heat Cooking?
Knowing the best way to cook meat is crucial for a delicious dinner. Which cuts of meat are better for dry heat and which are better for moist heat cooking?
Read More -
If You're Smoking Meat, Are Wood Chips Or Wood Chunks The Way To Go?
If you're smoking a turkey for the holidays, or brisket for the game, the type of wood is key. See if you should use wood chips or wood chunks for smoking meat.
Read More -
The Simple Tip To Ensure You Buy Fresh Fish Every Time
Buying fish can be intimidating for the uninitiated. Thankfully, you just need to keep a few simple pointers in mind in order to pick the freshest option.
Read More -
It's Time You Try Stuffing Your Meatloaf With Mashed Potatoes
Meatloaf is the epitome of comfort food, butt here are ways to make it even more delightful. Consider stuffing your next meatloaf with mashed potatoes.
Read More -
McDonald's Former Chef Provides Tips For A Tasty Homemade McRib
Because McDonald's McRib is a limited menu, knowing how to make them at home is priceless. See how a former McDonald's chef provides tips for a homemade McRib.
Read More -
Use Up That Leftover Wine And Cook Your Eggs Right In Some Booze
While poaching eggs in leftover wine might seem like a strange culinary experiment, the French have been doing it for quite some time - and it's delicious.
Read More -
Canned Tuna Ceviche Is A Convenient Twist On A Fancy Classic
Canned tuna is a versatile ingredient that can be the foundation of countless meals. Discover how to use it to make a tasty and affordable version of ceviche.
Read More -
Punch Up The Flavor Of Your Classic Tomato Sauce With A Drop Of Miso Paste
Miso is known for its umami flavor and it pairs amazingly with tomatoes. So next time you're making a batch of tomato sauce, add some miso in for extra flavor.
Read More -
12 Reasons Restaurant Mashed Potatoes Taste Better Than Homemade
If you've ever wondered why mashed potatoes you make at home never taste as good as what you'd order from a restaurant, here are the secrets you need to know.
Read More
