The Genius Bread Hack For Finding Your Grill's Hot Spots
If you want the best results from your grill, then it pays to learn where its hot and cold spots are. Use this genius bread hack to find them.
Read More-
-
The Best Way To Thin Out Overly Thick And Gloopy Canned Soup
While thicker soups can be comforting and hearty, too thick can sometimes pose a problem. Here's the best way to thin out overly thick and gloopy canned soups.
Read More -
12 Mistakes You Are Probably Making With Pasta Salad
Outshine everybody at your next potluck with a delicious pasta salad. Here are 12 mistakes you can easily avoid and look like a professional chef.
Read More -
Scramble That Leftover Salad With Eggs For An Easy Breakfast Switch-Up
When you find yourself with excess greens, grains, or beans, try scrambling your leftover salad with eggs for a quick and easy breakfast upgrade.
Read More -
You Can Definitely Use Canned Tomatoes For Bloody Marys, But There's A Catch
Making a homemade Bloody Mary isn't as hard as you'd think, you can even use canned tomatoes. But before you do, you'll want to follow these tips.
Read More -
The Umami-Packed Sauce That Will Majorly Upgrade Basic Spaghetti
There are so many compelling ways to improve your spaghetti routine, including an umami-packed sauce that will seriously elevate even the most basic recipe.
Read More -
The Major Mistake To Avoid When Making Caprese Salads This Summer
A Caprese salad in the fall or winter may still be somewhat tasty, but there's nothing like sitting down to a plate of freshly picked, vine-ripened tomatoes.
Read More -
The Sweet Way Sugarcane Stalks Are Used To Elevate Grilled Meat
Love grilling meat but want something new for your next BBQ? Try minced meats on a sugarcane skewer! Here's what you need to know to grill up some sweet meat.
Read More -
The Parchment Paper Replacement Hack You Should Never Consider
If you were hoping to use parchment paper in a recipe but found that you've run out, there's one replacement hack that you should never try.
Read More -
The Dos And Don'ts For Cooking Pasta Directly In Sauce
Wonder why restaurant pasta tastes better than your pasta at home? They usually finish or cook pasta directly in the sauce. Here are tips on how to do it!
Read More -
14 Ways To Make Canned Cinnamon Rolls Taste Better
Don't settle for the basic, uninspired canned cinnamon rolls, when you can easily take them to the next level. Check out our 14 tips to make them taste better.
Read More -
Water Temperature Can Make Or Break Your Homemade Pizza
Cold water might help the flavor develop a little longer, while hot water could make the crust taste a little more sour.
Read More -
14 Mistakes You Could Be Making When Cooking Ribs
Making ribs at home is easy with a little knowledge and patience. To help, we made a list of 14 mistakes to avoid the next time you decide to cook ribs solo.
Read More -
Add Baby Food To Cake Batter For An Unexpectedly Pleasant Twist
If you want cake with a subtle, unexpectedly pleasant hint of flavor and a tender texture, then you need to add one simple ingredient to the batter: baby food.
Read More -
Scallop Your Cake For A Professional Look Without Any Special Tools
Decorating a cake can be intimidating if you don't have the proper equipment. For a professional look without using any special tools, scallop it.
Read More -
13 Mistakes You Need To Avoid When Frying Chicken
It's easy to make mistakes when you're cooking fried chicken, as there are quite a few steps involved in the process. Here's what you should avoid doing.
Read More -
The Scientific Milk Hack For Fixing Super Smelly Fish
Soaking fish in a milk bath before cooking can reduce the fishy smell and taste. Submerge the fish in milk in a shallow dish, then rinse and dry it thoroughly.
Read More -
The Only Hack You Need To Remove Shell Pieces From Your Cracked Eggs
To remove cracked egg shell shards, simply use a leftover broken shell half to scoop up any shards of cracked eggs that have gotten into the mix.
Read More -
What To Do When Your Caramel Sauce Turns Out Way Too Grainy
While burning sugar is often a fear when making caramel sauce, another frustration home cooks encounter is that the sweet, sticky mixture turns grainy.
Read More -
Achieving Perfectly Spiked Frozen Desserts Is A Tricky Balance
Making the perfect spiked frozen desserts isn't just a matter of mixing vodka and juice, putting it into the freezer, and calling it a day.
Read More -
The One Ingredient You Should Never Add To Chicken Salad
Chicken salad is a versatile and incredibly convenient dish. However, there is one ingredient you should never add to chicken salad to ensure the best results.
Read More -
21 Tips For Making Soup Like A Professional Chef
Canned soups can be tasty, but most are loaded with sodium, saturated fat, and calories. Instead, give healthy homemade soup a shot with these cooking tips.
Read More -
Defrosting Frozen Spinach Isn't As Necessary As We Thought
In actuality, defrosting spinach isn't always a necessary step. These are the times when you would, or wouldn't, need to defrost spinach prior to using it.
Read More -
A Food Processor Will Take Salad Prep From Unbearable To Easy
Chopping is stressful on your wrists and can take a considerable amount of time, but a food processor will take salad prep from unbearable to easy.
Read More -
The Marshmallow Hack For Delightfully Drip-Free Ice Cream Cones
Tired of runny ice cream cones in the summer heat? Simply add a marshmallow to the bottom of your cone to prevent it dripping onto your hands.
Read More -
The Delicate Art Of Cutting An Angel Food Cake Without Smashing It
While some angel food cake recipes call for specialized cake tools, you can cut angel food cake with a tool you already have on hand: a bread knife.
Read More -
The Delicious Way To Breathe Life Into Wrinkly, Soft Cherry Tomatoes
If you're clueless on what to do about wrinkly, soft cherry tomatoes, there's a way to save them. Here's how you can revive these back to tasty red orbs.
Read More
