Ina Garten's Salad Spinner Trick For Long-Lasting Fresh Herbs
Take a cue from the Barefoot Contessa and use a salad spinner to dry off your washed fresh herbs. This way, they'll last extra long.
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The Mistake You're Making When Thickening Up Your Chili
When you're making a pot of chili, the last thing you want is a thin final product, but make sure to avoid this mistake when thickening it up.
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Why It Pays To Sear Salmon In A Non-Stick Pan
Many of us have attempted crispy-skinned salmon, only to have the skin stick to the pan and tear. Fortunately, you can avoid that by using a non-stick skillet.
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Bread Too Thick For The Toaster? Break Out The Air Fryer
The opportunities for using your air fryer are endless, and they include perfectly toasting even the thickest slices of bread, every single time.
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Your Food Processor Is A Slept-On Tool For Making Pancake Batter
Who doesn't love to whip up a batch of pancakes on a leisurely weekend morning? Improve your chances of making the perfect batter with this appliance.
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The Money-Saving Reason To Avoid Using Small Pans On Large Burners
Using a small pan on a large burner can sometimes be unavoidable if you have several pans on the go. But utilizing an appropriate size could save you money.
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Sous Vide Your Next Flank Steak And Thank Us Later
Some steaks are built for quick searing while others are better cooked over time. For the best flank steak, cook it in a sous vide for a tender result.
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The Easy Way To Prevent Your Gumbo Roux From Burning
Cooking a roux for a gumbo takes time to achieve its distinctive brown color. But you don't want to overdo it. Here's the best way to prevent it from burning.
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The Worst Color Serving Bowl To Use For A Salad
Serving food on colored dishware can enhance the presentation - and your diners' appetites. Some plate and bowl colors are the best, and some are the worst.
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How To Warm Pita Bread In The Air Fryer
Bring some life back to that leftover pita bread with just a little time in the air fryer. There's nothing better than warm pita with your hummus.
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Soaking Cabbage Is Crucial When It Comes To Making Kimchi
If you're looking to make kimchi at home, there's an important step you need to follow to remove all of the water from your cabbage.
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Need Chili In A Hurry? Don't Cover The Pot
Sometimes when you're craving a hearty bowl of homemade chili, there's just not enough time to make it. But there is a way to speed up the recipe.
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Squeeze The Most Juice Out Of Dry Limes With A Simple Fork Trick
If you're looking to juice a lime and notice that you only have some dried out citrus left, there's a way to still get some juice out of your fruit.
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Swap Out Green Beans For Asparagus To Upgrade Your Casserole
Asparagus just seems a little classier than green beans in this easy trade for a delicious side dish with springtime vibes. It's time to shake up a classic.
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Roast Broccoli With Ranch Seasoning And Taste The Magic
Roasting is key in this easy-to-make recipe, as the flavors of the spice blend will deepen for a more pronounced ranch seasoning bravado when roasted.
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How To Score Sourdough Bread For A Perfect Bake Every Time
If you're baking sourdough bread, be sure to check out our the techniques and tools for scoring so that your loaf reaches its full potential.
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The Salad Spinner Mistake To Avoid For Perfectly Washed Greens
A salad spinner only has one job, but you may have been doing it wrong all this time. Here's how to make sure your greens are perfectly washed.
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Toast Sweet Potato Slices Like Bread And See What Happens
There are lots of ways to cook potatoes, whether baked, fried, or in an air fryer. But have you ever tried cooking sweet potato slices in your toaster?
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A Perfect Pot Roast Doesn't Always Need To Include Wine
Most recipes for pot roast call for red wine to deglaze the pan. But it's not always necessary. Consider boosting the flavor by using another liquid instead.
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The Top Tip To Remember When Storing Sweaty Cheese
When you buy cheese, it's unlikely that you'll consume it all at once. So to keep it fresher for longer in the refrigerator, here's what to remember.
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Why Oil-Packed Anchovies Are The Best Choice For Caesar Salad
To elevate a homemade Ceasar salad dressing to rival anything you can buy in a grocery store, add oil-packed anchovies for an unctuous, oceanic essence.
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You Can Cook Bacon In A Toaster, But There's A Catch
Cooking bacon in your toaster is a quick, no-fuss way to get those strips crispy. But there's one thing to be wary of to avoid any safety hazards.
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Sour Cream And Soy Sauce Is The 2-Ingredient Dip That Works On Anything
You probably already have soy sauce and sour cream in your kitchen, so why not combine the two to create a creamy, delicious sauce with an umami bite?
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How To Store Parmesan Cheese For Maximum Freshness
Parmesan perfectly complements pasta dishes and pizza. However, keep in mind that it doesn't last forever. Here's how to keep this fragrant cheese fresh.
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For An Upgraded French Dip Sandwich, Crack Open A Beer
The French dip sandwich is a classic for a reason, but if you want to give yours an easy upgrade, you're going to need to incorporate some beer.
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Why Steakhouse Potatoes Always Taste Better Than Homemade
Steakhouse potatoes are uniquely delicious. We're here to reveal why they beat out homemade spuds -- and how you can apply these secrets in your own kitchen.
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Mascarpone Is Your Secret Ingredient For Ultra Creamy Cheesecake
If you feel like your cheesecake could use a bit of a textural improvement, then you'll want to reach for a tub of mascarpone cheese as your secret ingredient.
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