6 Best And 5 Worst Vegetables To Stir Fry
Stir frying vegetables is a great idea -- most of the time. We're taking a look at the best veggies to toss in your wok, and the absolute worst.
Read More-
-
The Slap And Fold Technique For Unbeatable Sourdough Bread
For the uninitiated, there's more than one way to knead dough. To achieve the perfect rise in your next sourdough loaf, try the slap and fold technique.
Read More -
How Long Do Pickled Radishes Last In The Fridge?
Pickled radishes last a long time, but you should know when they start to lose their best qualities, and when they cross the border into unsafe territory.
Read More -
Red Red: The Ghanaian Stew That's So Good They Named It Twice
Red red is a classic Ghanaian stew that features black eyed peas cooked in a spicy, tomato-based sauce for a flawless comfort food with a vibrant color.
Read More -
Your Slow Cooker Is The Secret To A Way Easier Seafood Boil
As communal dining experiences go, there are few more fun than a seafood boil. The only problem is, they take time to prepare. A slow cooker can help.
Read More -
For An Easy Cornbread Upgrade, Use Corn Milk Instead Of Regular
Creating a brand new baking ingredient is easier than you think. It helps eliminate kitchen waste and gives so many recipes a flavor boost.
Read More -
Forget The Rings, Top Your Burger With Onion Strings Instead
Have you ever attempted to eat a burger stacked with so many toppings it looks comically large? One simple swap could make fully-loaded burgers easier to eat.
Read More -
Indian Onion Paste Works As A Delicious Foundation For Countless Meals
Brown onion paste is a key Indian base sauce, and serves as a super flavorful first layer for a whole range of curries and gravies. It's easy to make, too.
Read More -
The Simple Mistake That's Making Your Beer Bread Dense
Adding beer to bread dough is perhaps the simplest way to achieve the perfect rise. But there's one mistake you could be making that creates a dense loaf.
Read More -
The Simple 2-Ingredient Chocolate Mousse That Packs A Ton Of Flavor
To make a creamy, decadent chocolate mousse using just two ingredients, you can take two different routes, and one of these formulas is even dairy-free.
Read More -
Room Temperature Eggs Are The Secret To A Better Breakfast
Eggs can be a tricky ingredient even for the most skilled home cooks. You might be surprised at which cooking techniques can be impacted by this one thing.
Read More -
What Are Acetate Sheets Used For In Cake Baking?
If you're not already using acetate sheets in your homemade cake baking, here's everything you need to know about why you might want to start.
Read More -
Is It Better To Bake A Casserole Covered Or Uncovered?
Have you ever been following a recipe very carefully when you realize there's a step missing? With casseroles, it's crucial to know about this one thing.
Read More -
The Par-Cooking Tip For Apple Pie That Continues To Divide The Internet
Par-cooking while making an apple pie is somewhat controversial. Here's why the internet can't agree on whether or not it's the right thing to do.
Read More -
Your Stand Mixer Is The Key To Better Salisbury Steak
Texture is everything when it comes to things like steaks and burgers. For the perfect mix in a Salisbury steak, you can rely on your trusty stand mixer.
Read More -
11 Mistakes Everyone Makes With Fish Tacos
Fish tacos are a favorite across the U.S., and they're easy to make at home. Here are some common mistakes to avoid, to make sure yours are delicious.
Read More -
You Can Definitely Make Bacon In A Slow Cooker, But Should You?
While it's possible to cook bacon in your slow cooker, there may be better ways to prepare the meat to get the best texture and taste overall.
Read More -
Poached Vs Coddled Eggs: What's The Difference?
There are many ways to cook eggs, and while you may have heard of both poached and coddled eggs, you may not actually know what makes them different.
Read More -
Does Canned Crab Meat Come Cooked Or Raw?
Canned crab is always more convenient than the fresh stuff, but if you wonder if you have to cook it before mixing it into dips or salads, the answer is simple.
Read More -
Mayo Is The Secret Ingredient For Incredibly Juicy Chicken
Add mayo to your chicken's marinade or slather it on the cut before cooking, and you'll experience a juicy upgrade without an overwhelming mayonnaise flavor.
Read More -
You Might Want To Think Twice Before Juicing Citrus With The Rind
There are many fruits you can chuck in whole to the juicer with out a problem. If juicing citrus, however, you might want to peels those fruits first.
Read More -
Stop Making The Mistake Of Not Measuring Cocktail Ingredients
While you may know cooking recipes by heart, making drinks is slightly different. Stop making the mistake of not measuring ingredients for homemade cocktails.
Read More -
11 Mistakes Everyone Makes When Washing Fruits And Vegetables
Washing fruits and vegetables in your kitchen at home may seem like a simple task, but you could be making common but harmful mistakes along the way.
Read More -
What You Need To Know Before Putting Granite Counters In Your Kitchen
Granite can be a great option if you're looking for a hard-wearing and resistant countertop. But there are a few things to know before installing them.
Read More -
When Reheating Salmon, Low And Slow Is The Way To Go
As great as salmon can be for a mid-week dinner, leftovers can make a good lunch, too. But only if it's reheated well. This is the best way to do it.
Read More -
The Simple Ingredients To Mix With Natto To Take The Edge Off
Natto is a sticky, pungent plant-based protein, but just like any other fermented food, it's all about the seasonings and foods you choose to pair it with.
Read More -
10 Common Mistakes Everyone Makes With Their Refrigerator
You put food in the fridge, the fridge keeps it cold, and your food doesn't spoil, right? Not always. Avoid these refrigerator mistakes for the best results.
Read More
