Why You Should Always Add Garlic Last With Aromatics
When you wait to add garlic until the other veggies have begun to cook, extra moisture is released into the pan, creating a hydrated environment for the garlic.
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What Makes Blonde Chocolate Different From White Chocolate?
Blonde chocolate is popping up on menus all over the world. But what makes this sweet treat different from plain old white chocolate?
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Pre-Shredded Cheese Is A Fatal Mistake For Homemade Mac And Cheese
You might think that making homemade mac and cheese is easy, but if you decide to use pre-shredded cheese you'll be setting yourself up for failure.
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12 Ginger Ale Brands Ranked Worst To Best
Whether used to treat an upset stomach or as a mixer for a cocktail, ginger ale is a versatile drink. But with so many brands, it can be hard to find the best.
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Never Open Room-Temperature Tonic (Especially For Gin And Tonics)
Here's why room-temperature tonic can ruin what would otherwise be a perfect gin and tonic, and what you can do to cool down your tonic in a pinch.
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Elevate Garlic Bread With A Simple Tomato Rub
Garlic bread never goes out of style. If you want to enhance the flavor of yours, grab some ripe tomatoes and get ready to experiment in the kitchen.
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The Food That Americans Waste The Most Really Isn't A Shock
Most of us have good intentions when we make our weekly trips to the grocery store. But there's one food that takes the crown of foods wasted unintentionally.
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Why You Should Seriously Avoid Eating Canned Food That Has Been Frozen
While some may automatically store their canned foods in their pantry, sticking them in the freezer should seriously be avoided. Here's why that is.
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The Finishing Balsamics Andrew Zimmern Can't Go Without
During a throwaway joke making fun of British cuisine, comedian Jim Gaffigan suggests that vinegar should be used exclusively as a cleaning supply.
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Does A Cake Tester Really Do A Better Job Than A Toothpick
Many bakers wonder about the benefits of a cake tester, as opposed to sticking with good ol' toothpicks to see if a cake is done baking.
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All You Need For The Crispiest Roasted Potatoes Is Egg Whites
Roasted potatoes should be easy to make, but it's anything but. The most important ingredient in crispy potatoes is one you never saw coming: egg whites.
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How To Open Tofu Without Making A Mess (It Sounds Impossible, We Know)
Fortunately, there is a quick and easy way to open tofu packs without making your kitchen look like a hurricane blew through it, and all you need is a knife.
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The Quick Way To Check Your Bacon's Fat Content Before Buying
Most people know consuming bacon isn't the healthiest thing. However, if you're curious to know the fat content, there's a quick way to go about checking.
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Pesto Vs. Chimichurri: The Differences Between The Beloved Green Sauces
The green color in food is always linked to healthy eating and leafy greens, but it is also the color of two versatile sauces: pesto and chimichurri.
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How To Repair An Unbearably Salty Bloody Mary
Since the Bloody Mary is prepared using "unconventional ingredients," a common complaint of those who drink it is that the cocktail is incredibly salty.
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What Is Boston Cream Pie And Was It Actually Invented In The City?
Boston cream pie is a well-known dessert, but its name is a bit of a mystery. Many assume the dessert originated in Boston based on its name, but did it really?
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How To Achieve Perfectly Centered Yolks In Your Deviled Eggs
It's an iconic image: the platter of perfectly arranged eggs with creamy, pillowy filling perfectly centered and juxtaposed against the sold egg white.
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The Timing Mistake You May Be Making With Tomato Paste
Tomato paste is an essential part of many of our favorite dishes, but lots of people make a huge timing mistake with it. Here’s how to avoid doing just that.
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The Genius Hack That Stops Cookies From Spreading In The Oven
Here's how to bake perfectly shaped cookies!
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Liked Deviled Eggs And Potato Salad? Try Deviled Egg Salad
If you like deviled eggs, chances are you also like potato salad, which shares a similar flavor profile and equal billing at a picnic.
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Say Goodbye To Soggy Chicken Parm By Layering Strategically
There are a few simple hacks that can make chicken parmesan even better. Best of all, there is a way to solve the common problem of sogginess.
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Asking For Cheese On Your Cocktail Will Always Be A Letdown
Even though parmesan cocktails are trending, ordering cheese on your next drink is sure to be a letdown. Here's why.
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Is There Any Benefit To Freezing Uncooked Rice?
Freezing uncooked rice could actually extend its shelf life and prevent any bacteria growth on the grains, and keep some unwanted pests away from your food.
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14 Tips For Making Your French Toast Taste So Much Better
French toast is one of those things that's hard to get wrong. But to make a mind-blowing French toast, you need to master a few tips and tricks.
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The Science Behind Why It's A Bad Idea To Brine Your Corn
Brining works wonders on meat because of its muscle fibers. The salt draws existing moisture out of the cells, and it is replaced with the brine.
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According To Science, You Really Need To Scrape The Bowl When Making Cookies
Scraping the sides of a mixing bowl might seem gratuitous, but it's also one of the secrets to a perfect batch of cookies.
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The Substitution For Chanterelle Mushrooms That's Sweetly Affordable
For frugal mushroom lovers, there's a chanterelle dupe out there that offers a similarly complex flavor for a little less cash. Meet the hedgehog mushroom.
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