Beans Are Your Secret Weapon For Thickening Soups Without Dairy
If you're looking for a way to thicken a soup without the extra fat from added dairy, then give puréed beans a try for some extra nutritional value.
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13 Best Potato Varieties To Use For Mashed Potatoes
Yukon Golds and russets make great mashed potatoes, but they're not the only potato varieties that can give you a lovely mash, far from it, in fact.
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Give Your Basic Shrimp Cocktail An Upgrade With Barbecue Sauce
Shrimp and cocktail sauce is a marriage as iconic as ... well, shrimp and barbecue. So why not inject cocktail sauce with barbecue sauce for the best of both?
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12 Common Mistakes Everyone Makes With Cherries
Cherries make for excellent snacks, desserts, and additions to savory dishes, but from pitting them to freezing them, there are a few key mistakes to avoid.
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Dehydrated Caramelized Onions Are The MVP Of Soup Toppings
Soup is like a hug in a bowl any night of the week. But if you're missing a bit of texture in your dish, throw some dehydrated caramelized onions on top.
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The Common Marinade Mistake That's Ruining Your Flank Steak
Flank steak has a rich beefy flavor, but it's a tough cut that benefits from a marinade. Just avoid this common mistake for the best results.
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The 'Wet Hand Dry Hand' Trick Is The Secret To Easier Breading
Breaded and fried foods are downright addictive, but the mess you get making them isn't. Try the 'wet hand dry hand' method for easier coating.
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The Unexpected Kitchen Tool That Upgrades Your Lemonade
Did you know a humble kitchen utensil usually associated with spuds can remarkably elevate the flavors of that quintessential summertime porch drink, lemonade?
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If You're Not Using Tadka For Salad Dressing, You're Missing Out
Using the tadka technique for cooking adds incredible flavor to food. But if you're not using it for your salad dressing, you're seriously missing out.
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14 Common Wok Mistakes Everyone Makes
Woks can be used for far more than just stir-fries, provided you use them correctly. Here's what to avoid doing, based on our experience and expert opinion.
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The Texture To Look For When Choosing The Best Grits
A good bowl of grits is measured by its creamy softness. And when you're looking for the best, keep an eye on the texture next time you reach for a packet.
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The Pro Tip You Need For The Crispiest Baked Tofu Ever
Tofu isn't just for Meatless Mondays. It can be enjoyed any day of the week if you prep it right. This pro tip gives the crispiest results right in your oven.
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The One Ingredient To Add To BBQ Sauce For An Unforgettable Dip
Some foods just call for being dipped and while a delicious BBQ sauce can be great on its own, you'll want to try pairing it with this one ingredient.
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The Ideal Pan For Perfectly Reheating Your Pizza
Many Americans, when asked, would prefer cold pizza for breakfast. But no one will judge if you prefer yours reheated, so this is the best pan for the job.
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The Easy Fix To Try Before Tossing Burnt Brown Butter
Brown butter is a thing of beauty, adding a nutty depth of flavor to cooking and baking. But what if you burn yours? Here's the easy fix you need.
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Why Your Spinach Is Slimy (And How To Prevent It)
Delicate greens like spinach are prized for their taste and nutrition, but unless you store fresh spinach properly, it can quickly turn into slimy compost.
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The Worst Cut Of Beef For Pot Roast (And What To Use Instead)
With hearty veggies and moist meat, pot roast is at the top of the list of comfort foods. But be sure to avoid the worst cut of beef for the best results.
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Turn Funnel Cake Into Dessert Fries For A Dip-Worthy Twist On The Classic
When you want to seriously upgrade the beloved carnival and state fair snack, try transforming your funnel cakes into dip-worthy dessert fries.
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The Simple Prep Hack For The Creamiest Oatmeal Ever
A steaming hot bowl of oatmeal is always a great start to the day. There's a way to easily improve the texture without buying more ingredients.
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13 Mistakes Everyone Makes With Homemade Garlic Bread, According To A Chef
Homemade garlic bread is delicious, but hard to get right. Our expert is taking a look at 13 mistakes to avoid if you want to achieve garlic bread perfection.
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The Best Surface To Crack An Egg On Isn't Your Counter
When cracking an egg, it might be tempting to simply tap the shell on your countertop. But that might not necessarily be the best way of doing it.
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Classic Cocktails You Should Try Frozen, According To A Bartending Expert
With summer just around the corner, you'll be looking for ways to cool off. Take this expert's tip and make a frozen version of your favorite cocktail.
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How To Store Watercress To Keep It Fresher For Longer
Watercress is best eaten within a few days of purchase. So, if you find you've bought too much, here's how you should store it to retain some of its freshness.
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Ina Garten's Trick To Prevent Key Lime Pie From Sticking To The Pan
Key lime pie is rewarding to make, but the graham cracker crust has a tendency to stick to the pan. That's why you need Ina Garten's handy trick.
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Why It's A Mistake To Use Tenderloin When Making Pot Roast
Not all meat is created equally, and some cuts serve certain dishes better than others. So, when it comes to a pot roast, you should look beyond a tenderloin.
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The Secret To Cloud-Like, Fluffy Muffins Is In The Flour
All purpose flour does a solid job whatever bake it's used for. But there's a reason specialist flours exist, and it makes a difference to your muffins.
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The Effortless Shortcut For Flavor-Packed Chicken Soup
When you want to want to give chicken soup a major flavor boost, there's one effortless shortcut that will give you heightened poultry flavor in a flash.
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