The Top Tip You Can't Ignore For Takeout-Level Tempura At Home
Tempura tastes best when it's fresh from the fryer, so we asked a celebrated Japanese chef for tips on how to master this favorite yourself at home.
Read MoreTempura tastes best when it's fresh from the fryer, so we asked a celebrated Japanese chef for tips on how to master this favorite yourself at home.
Read MoreFrom fat content to cooking technique, there are a lot of misconceptions about burgers that are keeping you from cooking or ordering the best burger possible.
Read MoreWhy settle for good when you can make your favorite comfort food epic? A cheese-maker shared four rules with Daily Meal, follow them for an epic grilled cheese.
Read MoreFor the crispiest fried tofu "chicken" sandwich, the coating is key. Follow this advice we got straight from a Japanese chef to achieve the ideal crunch.
Read MorePizza is popular all around the world, but there are plenty of false facts about it. Here's out expert guide to all the myths you should dispel.
Read MoreHomemade pizza is always a delight, but it's disappointing if your dough doesn't rise properly. Here's why that can happen, and how to avoid it.
Read MoreIt seems like everyone is trying to up their protein intake these days, so why not pack a dessert full of the good stuff? This one couldn't be easier to make.
Read MoreHomemade gyoza can be just as delicious as the ones you order at your favorite Japanese restaurant. But this chef advised us to avoid one big mistake.
Read MoreWhether you're grilling steak, chicken, or fish, you'll get the tastiest, juiciest results from your meat when you follow these 14 fundamental rules.
Read MoreIf you're working on perfecting your chicken fried steak to make it the crispiest you've ever had, the secret is much closer than you think.
Read MoreIt's time to rethink how you make lasagna. According to one expert, you should step away from the ricotta and look at a different creamy ingredient.
Read MoreChefs have several tricks up their sleeves when making the udon noodles served at their restaurants. Here's how they make them taste so good.
Read MoreWhen it comes to baking, everyone knows how vital temperature is. If you're making something like rye bread, make sure to follow this temperature rule.
Read MoreHave opinions on lamb before giving it a fair try? From how it's raised to how it tastes, the facts these experts shared with us just might surprise you.
Read MoreA beautifully roasted chicken includes golden, crispy skin. Here's one way to guarantee the crispiest skin possible, every time, and it's easy to do.
Read MoreScoring homemade bread dough can get a little sticky. To make sure your loaf bakes into something beautiful, try this expert piece of advice.
Read MoreTuna steak is a luxurious cut of fish, but there are a few important things to know about cooking it properly. Here are some easy mistakes to avoid.
Read MoreMaking your own stir-fry is a healthy way to satiate your hunger. Did you know you only need three ingredients for restaurant-worthy stir-fry sauce?
Read MoreIf you're planning on presenting your guests with a deli platter at your next party, you'll want to know just how much meat to buy for the perfect plate.
Read MoreChimichurri is a vibrant green sauce with a distinctive herby flavor. It's simple to make at home, as long as you avoid these common mistakes.
Read MoreTablecloths are notorious stain magnets, but cleaning your dirty tablecloth is easier than you might think with the right approach. We asked an expert for tips.
Read MoreIf you're looking to grow a sourdough starter, the type of flour matters for a few different reasons. According to an expert, you should never use this one.
Read MoreMediterranean cuisine is both healthy and delicious, and it's full of ingredients that can turn an average breakfast into something truly delightful.
Read MoreFrom how to achieve a silky consistency to the best type of butter to use, we asked the experts to give us all of their best tips for making béchamel sauce.
Read MoreWhen using ham for flavorful soups or stews, you may be wondering if it's better to use the bone or the hock. Here's the difference and when to use each.
Read MoreNot all homemade jams will turn out the same if you don't properly prep the fruit. Pastry chef Dominique Ansel explains how to get the best flavor.
Read MoreFreezer burn can ruin the food you were saving for later, giving it an unpleasant flavor and texture. Here's what freezer burn is and how to avoid it.
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