Saving Undercooked Meat Requires More Than Just Putting It Back In The Oven
Slicing meat into smaller pieces makes sense as a method for fast cooking. Smaller pieces mean more of the protein's surface area can be exposed to heat.
Read More-
-
Canned Pumpkin Is The Ingredient Your Chili Is Seriously Missing
If you want an even heartier chili, there's one ingredient that you might be missing - canned pumpkin. Here's what it adds to the mix and why canned is better.
Read More -
How To Show Ground Turkey Meat Some Extra Love To Prevent It From Drying Out
Ground turkey can be just as satisfying to cook with as other ground meats, but you're going to want to give it some additional attention to keep it moist.
Read More -
Pork Rind 'Breadcrumbs' Are A Crunchy, Keto-Friendly Option
Breadcrumbs add flavor and crunch to many dishes, but they also add carbs. If you're avoiding those, you can try pork rind 'breading' instead. Here's how.
Read More -
Make Soup Extra Thick And Creamy With A Simple Milk Frother Hack
Milk frothers aren't just for your cappuccinos and lattes-they're the perfect, easy-to-use tool for creating thick, creamy, velvety-smooth soups.
Read More -
Tongue Meat Is A Delicacy. Here's What You Need To Know To Cook It
You may not have had the good fortune to have tried tongue yet, but it's a delicious, soft, with a luxurious melt-in-your-mouth finish when cooked just right.
Read More -
The Best Way To Store Leftover Shredded Meat
If you're worried about your leftover shredded meat drying out, here's everything that you need to know about storing it for ideal reheating.
Read More -
What's The Best Way To Grate Potatoes For Crispy Hash Browns?
Using a box grater to get those long strips of potato will get the job done. But if you have one, now's the time to pull out the food processor.
Read More -
The Reason We Always Sear Meat In Flour Before Putting It In The Slow Cooker
Anyone who's made a beef stew in a slow cooker knows you should always sear the meat. See why we always sear meat in flour before putting in the slow cooker.
Read More -
The Sweet Ingredient For A Perfectly Glazed Meatloaf
Meatloaf is a comfort food quick enough to make on a weeknight, but it's not half as good without a saucy finish. Try this sweet ingredient for a perfect glaze.
Read More -
Toasted Hazelnuts Are The Topping Your Fall Salad Needs
When raw hazelnuts are toasted, they impart a delicious, savory flavor that serves as an ideal accompaniment to fall salads and sturdy greens.
Read More -
The Special Ingredient That Enhances Chicken Chili Effortlessly
This tomatillo-packed sauce is full of bright acidity and mild heat; using it instead of chicken stock will add fresh, tangy flavor to chili.
Read More -
What's The Best Oil To Use To Fry The Crispiest Potato Chips?
While there are a few oil options you can use, make sure you go with an oil that has a high smoke point and will impart as little flavor as possible.
Read More -
Why Liquid Is Such An Important Ingredient For Perfect Meatballs
Moisture is one of the most essential elements of any meatball mix, but there's a particular way to incorporate it if you want the best results.
Read More -
The Reason You Should Always Pat Ribs Dry Before Cooking Them
There are lots of tips out there for making the best ribs, but without patting them dry before cooking, you may still miss the mark. Here's why.
Read More -
The Funnel Hack That Makes Pitting Cherries A Breeze
Cherries are one of the best fruits to cook with, but pitting them can be a tedious drag. If you're looking to prep these fruits fast, bust out your funnel.
Read More -
The Savory Ingredient That Takes Homemade Ranch Dressing To A New Level
Ranch dressing covers so much more than salad, it's almost considered a condiment. Still, it can be predictable. Here's how to give ranch an unexpected twist.
Read More -
Break Out The Cookie Cutters And Turn Your Eggs Into Fun Shapes
If you want to find a fun way for your kids to enjoy breakfast, break out your cookie cutters and use them to create fun shapes - and then decorate them too.
Read More -
Should You Brine Your Turkey Before Smoking?
The added moisture from the saltwater bath should stop the turkey from drying out, especially when you're slow-cooking the bird in a smoker.
Read More -
Acid Is The Key Ingredient For A Truly Silky Smooth Caramel Sauce
Acidic elements like lemon juice or vinegar play a pivotal role in creating a truly silky caramel sauce, because acid prevents sugar from crystallizing.
Read More -
13 Delicious Ways To Upgrade Your Tuna Melt
A tuna melt is a classic easy sandwich, and a great light lunch. It's also easy to mix things up by adding new ingredients for some extra flavor and texture!
Read More -
The Cooking Liquid Tip For Supremely Flavorful Pasta
If you love pasta but are bored with flavorless sauces, there's one straightforward tip to punch up the flavor - simply add some wine to the mix.
Read More -
Take Avocado Toast To The Next Level And Fuse It With Eggs Benedict
The combination of creamy, crunchy avocado toast with the rich Hollandaise sauce of eggs Benedict highlights the best aspects of both brunch classics.
Read More -
The Extra Ingredient That Gives Swedish Meatballs A More Elevated Flavor Profile
Meatballs are a crowd-pleaser available in a variety of flavors. Next time you make Swedish meatballs, use this ingredient for a more elevated flavor profile.
Read More -
Do Yourself A Favor This Holiday Season And Roast Your Potatoes With Goose Fat
Chefs love spinning classic dishes. Though it isn't a new cooking method, do yourself a favor this holiday season and roast your potatoes with goose fat.
Read More -
The Trick For Extra Rich And Creamy Broccoli Soup
Think the only way to make a pot of creamy broccoli soup is to add gallons of cream? It's not. Learn how to make soup thick and creamy without using any cream.
Read More -
What Is Chocolate Tahini And What Does It Taste Like?
Tahini is a staple ingredient in recipes like hummus, but chocolate tahini takes it to a whole new level. Here's everything you need to know.
Read More
