The Hairdryer Trick For Incredibly Crispy Pork Skin
While it might sound like an unconventional kitchen tool, one of the best ways to ensure your meat has dried sufficiently is to use a hair dryer.
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Anne Burrell's Clean Tip For Slicing Sugar Snap Peas
Burrell uses a paring knife to separate the string from the shell and carefully peels it off from one end of the pea all the way down.
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Dragonfly Peppers Are The Easy Way To Elevate Your Next Salad
Purple bell peppers? Yep, they're a thing. Here's why dragonfly peppers are taking the food world by storm and how you can incorporate them into your recipes.
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The Underrated Part Of Your Oven That's Perfect For Roasting Vegetables
If you're not placing your sheet pans on the oven floor to roast vegetables, you're not getting the perfect caramelization. Here's what to know.
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Here's How Long You Can Keep A Bottle Of Apple Cider Vinegar
Once you pick up a bottle of apple cider vinegar, how long can you keep it in your pantry before it starts to go bad? Here's the science and the answer.
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14 Ways To Upgrade A Classic Sausage Gravy
Sausage gravy is on the menu at many diners, but making it yourself is really quite simple. Try these tips to bring your sausage gravy to the next level.
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Does Ranch Seasoning Really Belong In Your Jar Of Pickles?
Ranch seasoning has found its way into just about everything, including jars of pickles. But how well do pickles and ranch seasoning actually mix?
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Do Tomato Leaves Really Help Boost The Flavor Of Sauce?
Tomato sauce is a staple in a cook's recipe box, but there are tons of ways to make a sauce. Using tomato leaves may be an addition worth looking into.
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Deconstruct Stuffed Shells For An Easy Weeknight Dinner Alternative
Stuffed shells is one of those pasta dishes that certainly takes effort, but deconstructed stuffed shells is another story. Here's the quick and tasty version.
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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.
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What's The Difference Between Chicken Powder And Bouillon?
What's the difference between chicken powder and bouillon? Here is everything you could ever hope to know about the world of pulverized poultry.
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Secret Weapons Celebrity Chefs Use In Their Potato Salad
With some inspiration from these celebrity chefs and their secret ingredients, you can turn that plain potato salad into a flavor-packed masterpiece.
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Is It Possible To Rehydrate Dried Mushrooms?
We know now that dried mushrooms can be used to liven up a dish, but is it possible to breathe life (or at least texture) back into their gills?
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12 Chef-Approved Tips For Making The Perfect French Onion Soup
French onion soup may look like a simple dish, but getting that perfect depth of flavors can be tricky. Here are some tips to help ensure each bowl is perfect.
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What Are Black Limes And What Do They Taste Like?
Black limes are distinguished by their gothic exteriors and internal emptiness. But they pack quite a punch, perfect for different food and drink recipes.
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13 Fermented Foods And Sneaky Ways You Can Cook With Them
Fermented foods are probiotic-packed nutritional powerhouses, and if you're looking to add more to your diet, here are some sneaky ways you can cook with them.
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The Unique Cutlet-Breading Technique That Challenges Everything You Thought You Knew
Thinly breaded meat cooked in oil is a fan favorite across the world. The flour-and-egg recipe to make a perfectly cooked cutlet is tried and true, or is it?
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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.
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You Should Think Twice About Microwaving Processed Meats
Processed meats might not be the healthiest, but they are more unhealthy when you microwave them. Here's why you need to avoid heating them in the microwave.
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Andrew Zimmern's Trick For Perfectly Juicy Poached Chicken
Poached chicken may sound a bit bland, but not with celebrity chef Andrew Zimmern's recipe. The chef shares a tip on poaching chicken you need to know.
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Air Drying Is A Foolproof Way To Make Restaurant Quality Meat At Home
Have you ever wondered why restaurant meat dishes are so tasty? It could be how they store the meat, Air drying is one of those ways and you can try it at home.
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13 Unconventional Ways To Use Worcestershire Sauce
Worcestershire sauce brings some extra zing to any dish it touches. Next time you're making one of these items, feel free to add a little dash for some depth.
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Rillette Is The Fanciest Way To Enjoy Leftover Meat Bits
If you're trying to cut down on food waste at home, making rillette is a delicious way to eat nose-to-tail with fish and meat. Here's how to do it.
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The Foolproof Way To Bread Chicken Cutlets Without Eggs Or Flour
Believe it or not, you don't need eggs and flour to make crispy chicken cutlets. All you need is panko breadcrumbs — and a food processor to grind the chicken.
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The Best Corn Syrup Substitute For Homemade Candy
If you don't have access to corn syrup or you want to use a natural sweetener, you have options. Here are some of the best corn syrup substitutes.
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The Overlooked Part Of The Pig That Fries Up Nicely
You may love bacon and pork chops, but there's one part of the pig you might want to consider. It's a bit unconventional, but makes a tasty dish.
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The Warm Oil Trick To Make Olives A More Luxurious Snack
If you love olives, you want to know about a warm oil hack that will elevate the stone fruit to the next level of tastiness. Here are the details.
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