Why Lemon Juice Is The Essential First Step In Making Homemade Mayo
One way to guarantee the best finished product is to drop that lemon juice in first before you add the oil, to ensure the perfect mayonnaise.
Read More-
-
Toss Cooled Hot Chocolate Into A Blender For A Delicious Milkshake
If you love hot chocolate (but not when it's warm outside) turning it into a milkshake may be a great way to enjoy that sweet taste while staying cool.
Read More -
17 Genius Baking Tips From Claire Saffitz
Expert chef and YouTube star Claire Saffitz has plenty of excellent advice when it comes to baking. Here are some of her best tips to use in your own kitchen.
Read More -
Here's How Long Your Sweet Potatoes Should Be In The Slow Cooker
Until you've tried sweet potatoes in a slow cooker, you haven't tried sweet potatoes. Here's how long to leave them in, and how to maximize that ideal flavor.
Read More -
The Indian Ingredient You Need For More Authentic Butter Chicken
Adding just a pinch of the Indian spice asafoetida to your butter chicken can turn it from a regular homemade dish to a bona fide restaurant-quality meal.
Read More -
Eating These Leftovers Could Actually Be Dangerous For You
While leftovers might be quick and handy, when certain foods are reheated, their chemical composition is altered, causing nasty side effects.
Read More -
A Simple Flip Makes Storing Leftover Cake Seriously Mess-Free
Whether homemade or store-bought, cake storage is a unique situation -- but this hack makes storing your cake slices so much easier and avoid messes.
Read More -
Can You Make Hot Dogs In A Slow Cooker?
Keeping hot dogs warm in the Crockpot is the perfect solution for a picnic, party, or anywhere else you can't be constantly minding the grill or stovetop.
Read More -
12 Unhealthiest Pumpkin Spice Lattes You Can Buy
There's another side to delicious pumpkin spice lattes; they can be very unhealthy. Here's the top 12 sugary cups you should save for special occasions.
Read More -
What's The Difference Between Mayo And Aioli?
Creamy, smooth, and a little tangy, aioli and mayonnaise are commonly likened to equivalents in their condiment nature. But there are key differences.
Read More -
Why You Should Seriously Avoid Grilling Peeled Shrimp
Grilling shrimp is one of the best ways to enjoy the protein-packed seafood. Here's why you want to keep the shell on when cooking at home.
Read More -
You Probably Aren't Dry Aging Your Meat For Long Enough
Some people attempt to dry-age beef at home in the refrigerator with homemade rigs in their kitchen. Unfortunately, it's probably not enough and here's why.
Read More -
The History Of The Classic Southern Meat 'N' Three Meal
And one of the lesser-known Southern meals (outside the South) is a meat 'n' three. Surprisingly, this traditional meal came about as a result of urbanization.
Read More -
The Story Of How McDonald's Big Mac Sauce Came To Be
A Big Mac is one of the original fast-food creations that continues its popularity streak. Find out how the Big Mac sauce was invented and evolved to present.
Read More -
How To Thin Out Homemade Mayo When It Gets A Bit Too Thick
If your homemade mayo is too thick, follow these easy steps to thin out the batch so you can still use the condiment as originally intended.
Read More -
Working With Fondant Isn't For The Faint Of Heart. Here's How To Prevent Cracks
From rolling your fondant on a silicone mat to using a measuring tape, switching up the way you roll your fondant could be the key to success.
Read More -
Is Olive Garden's Salad Prepared In-House?
Many fast food and fast casual chains utilize pre-prepared dishes and serve them up to customers. Does Olive Garden do that with their famous salads?
Read More -
The Secret For The Most Flavorful Meatballs In Record Time
Meatballs are a flavorful protein dish that can be accompanied with anything. See what the secret for the most flavorful meatballs is in record time.
Read More -
If Your Steak Is Cooking Unevenly, One Simple Hack Will Eliminate The Problem
To avoid an oddly cooked steak, there's one simple hack involving something unexpected that will eliminate the problem, and all it takes is a bit of finesse.
Read More -
Canned Evaporated Milk Is The Secret Ingredient For The Ultimate Queso
Queso can elevate everything from your classic bowl of chips to your next pulled pork sandwich. Thicken up that mixture with this star ingredient.
Read More -
14 Of The Unhealthiest Dishes At Your Favorite Chinese Restaurant
Chinese food is one of the most popular cuisines in the U.S. Here are some of the most popular dishes you should avoid if you're concerned about your health.
Read More -
The 2 Umami-Rich Ingredients You Should Use For Your Meat Marinade
If you're looking for essential ingredients to add to your meat marinade, there are two in particular that are worth considering and full of umami.
Read More -
Does Aging Alcohol Underwater Actually Do Anything Special?
There's a growing trend of aging alcohol underwater. Here's what to know, including whether it actually has a unique impact on the final product.
Read More -
The BBQ Tool That'll Open Any Bottle With Ease
If you've forgotten your bottle opener when you packed up for a grilling, look at your barbecue tools. See which BBQ tool that'll open any bottle easily.
Read More -
Trader Joe's New Croissants Are A Chocolate Lover's Dream Come True
Trader Joe's chocolate croissants are already a big hit with shoppers, and now the store has double chocolate croissants to further indulge your sweet tooth.
Read More -
The Vital Step You Can't Miss For Mess-Free Cake Decorating
Wrapping cakes tightly with plastic wrap and popping them in the fridge as soon as you can move them will ensure a moist and delicious cake.
Read More -
The Reneé Rapp Sweetgreen Bowl Review: Is This New Salad Collab A Hit?
Sweetgreens and Reneé Rapp partnered up to offer her signature order on the menu for a limited time. Is this healthy bowl actually tasty? We had to find out.
Read More
