The 11 Different Mustard Varieties You Should Get To Know
Whether it's spread on a sandwich or slathered on a hot dog, mustard's bright flavor shines. Luckily, there are several different varieties of mustard to try.
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Padma Lakshmi's Thoughts On The Infamous Grilled Cheese Debate
If you like to keep up with the fast-paced world of food celebrities, you'll want to know Padma Lakshmi's thoughts on the infamous grilled cheese debate.
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The Difference Between Greek And French Feta Cheese
If you're a devotee of all things dairy, you might be interested to learn all about the major difference between Greek and French feta cheese.
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David Chang Really Wants You To Boil A Whole Chicken (Just Like At Momofuku)
Momofuku's David Chang thinks you should boil a whole chicken. We're here to explain why, how, and everything you can do with the delicious leftovers.
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Onions Have Layers. Here Are The Differences Between Some Favorites
Grabbing an onion from the grocery store is a quick but intricate task. Home chefs will tell you that onions have plenty of differences necessary to understand.
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14 Uses For Stew Meat (Besides Beef Stew)
There are a number of clever uses for stew meat beyond the most common beef stew, from using it a substitution to making your favorite Chinese takeout.
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The Oil Mistake You're Probably Making When Cooking Popcorn On The Stove
This old-school method is pretty straightforward. But if you're trying it for the first time, there are a few tips you may want to consider.
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Ina Garten Leaves Her Mac And Cheese Out Overnight For A Delicious Purpose
Instead of making a quick béchamel sauce and immediately adding it to the pasta, Ina Garten opts to leave the pasta in the béchamel sauce overnight.
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Why It's Worth Buying Fresh Parsley And Cilantro Over Dried
Parsley and cilantro are two herbs that are best used fresh because they're more delicate in nature than herbs such as rosemary or tarragon.
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Does It Actually Take Longer To Cook Skin-On, Bone-In Chicken?
If you're used to buying the boneless skinless variety but want to give bone-in skin-on cuts a try, they'll probably take slightly longer to cook.
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If You Want A Decadent At-Home Steak, Consider A Butter Bath
The thought of fully submerging your steak in a bath of butter may sound a bit excessive, but that shouldn't scare you away from butter basting altogether.
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How To Safely Slice Avocados To Avoid The Dreaded 'Avocado Hand'
Doctors have turned the phrase "avocado hand" into a real medical term, but there are better ways to cut avocados. Here's how to safely slice them.
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The Key To Easier-Than-Ever Donuts Is Probably In Your Freezer
Think making donuts is difficult? Think again. With this classic freezer staple, you'll be making hot and delicious homemade donuts with ease.
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The Easy Tip To Make Your Out-Of-Season Tomatoes Sing
How do you perk up out-of-season tomatoes, which tend to be watery and disappointingly bland? The secret is fairly simple, but surprising.
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Kitchen Bouquet: The Browning Sauce That Makes Any Dish Insta-Worthy
Kitchen Bouquet is the browning sauce that makes any dish Insta-worthy. Here is how to use it and what to expect!
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The First Mistake You're Making With Casserole? Eating It Right Away
Plagued by disappointingly watery casseroles? We've got the tip that'll take those baked dishes from soupy to superb -- and it's surprisingly simple.
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What Food Groups Are Typically In A Classic Casserole?
Casseroles are a staple meal in most homes for many good reasons. But what are the food groups that usually make up a traditional casserole?
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For The Crispiest Potato Skin, Boil Them With Baking Soda
Consider the perfect potato. You're probably thinking about a rich, fluffy inside wrapped in the perfect crispy skin and browned to perfection.
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16 Meatloaf Mistakes You're Probably Making
If you're a fan of making meatloaf for dinner, you may want to read these helpful tips. Here are 16 common mistakes people make when cooking meatloaf.
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Cook Perfect Turkey Burgers With This Tip From Chef Richard Blais
Some people sneer at turkey burgers because they have a tendency to turn out dry, but you can cook them perfectly with this tip from chef Richard Blais.
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The One Thing TV Chefs Don't Want You To Know About Their Recipes
We love celebrity chefs if for no other reason than they offer us new recipes to try. But there’s a secret about these dishes they may not want us to know.
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The Restaurant-Worthy Secret For Cooking Silky Smooth Red Peppers
Tired of stringy bell peppers messing with the texture of an otherwise perfect dish? Try this expert chef's tip for cooking silky smooth red peppers.
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11 Underrated Cheeses That Can Seriously Upgrade Your Lasagna
Craving some authentic Italian-style lasagna? Look no further than these cheese to elevate your next cooking experience.
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The Absolute Best Fat For Fried Chicken Cutlets
Looking for a crispy fried chicken cutlet? Then you'll want to use the right fat. Of all the fats out there, we found this one to be the best to cook with.
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The 14 Ways To Fix Your Runny Soup
Homemade soup is delicious, but sometimes it's tricky to get the right consistency. Here's how to turn a runny soup into a thick and creamy masterpiece.
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Here's Why David Chang Wants You To Cook Instant Ramen In Cheese Water
You might know to salt your pasta water before boiling, but this is why David Chang thinks you should cook your instant ramen in cheese water.
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Liquid Smoke Is The Secret For Taking Your Hot Sauce To The Next Level
The best hot sauces might be spicy, but they're not all hot all the time. Consider adding a little liquid smoke to give your hot sauce an extra boost.
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