Archive for February 2024

Back to Archive Index

Aldi (15)

• Aldi's Cheese Club Express Mac Is A Total Kraft Copycat

  For decades, Kraft has been a major player in the macaroni and cheese game, but Aldi shoppers have noticed that the German grocery chain's version is similar.

  By Kalea Martin Read More

• Aldi's Breakfast Best Croissant Sandwiches Are An Outright Jimmy Dean Copycat

  Aldi offers its customers a Breakfast Best-branded croissant sandwich, and consumers have noticed a striking similarity to a Jimmy Dean product.

  By Wendy Mead Read More

• What Italian Sausage Options Does Aldi Carry?

  When it comes to a meat section at the grocery store, Aldi shoppers have a fair amount of options including bratwurst, kielbasa, franks, and Italian sausage.

  By Kalea Martin Read More

• The Cooked Shrimp Options You'll Find When Shopping At Aldi

  While there are many unique products you can find at Aldi stores, their cooked shrimp options may open up opportunities for meals you've never had before.

  By Betsy Parks Read More

• What Kind Of Tofu Options Does Aldi Have?

  Shopping at Aldi can sometimes feel like a guessing game. Luckily, when it comes to tofu, you can still turn to the grocery store to buy it.

  By Kalea Martin Read More

• What Type Of Almond Milk Does Aldi Carry?

  Many people like Aldi for its affordability and store-brand products, but you may be wondering whether the German grocery chain carries almond milk.

  By Arianna Endicott Read More

• What Protein Powder Options Does Aldi Have?

  If you're looking to add more protein to your routine, Aldi has its own brand of protein powder for you to shop. Here's what the store sells.

  By Patrick Bauman Read More

• What Brand Of Bacon Does Aldi Carry?

  Bacon lovers can certainly stock up on the meat at their local Aldi, but the store only carries certain brands. Here's what you need to know.

  By Kalea Martin Read More

• One Of The Biggest Mistakes You Can Make At The Aldi Checkout Line

  Grocery shopping can be time-consuming even without standing in the checkout line. Avoiding a common mistake at Aldi will improve your checkout experience.

  By Erin Metz Read More

• Does Aldi Sell Organic Peanut Butter?

  If you've ever even thought about stepping foot inside an Aldi, you may have wondered whether the German grocery chain carries organic peanut butter.

  By Andra Picincu Read More

• Step Aside Go-Gurt, Aldi's Moo Tubes Are A Delicious Copycat

  While Go-Gurt may be the classic choice for yogurt that you can bring with you, Aldi makes a popular copycat version of the tubular dairy product.

  By Kalea Martin Read More

• Aldi's Wicked Grove Cider Is An Obvious Angry Orchard Copycat

  While the Angry Orchard brand is a popular option that has been around for years, the German grocery chain's Wicked Grove shares many similarities.

  By Stacie Adams Read More

• Why Aldi's Chunky Guacamole Is Probably A Better Buy Than Trader Joe's

  When deciding where to buy store-bought guacamole, you may want to consider Aldi's version instead of the kind you'll find at Trader Joe's. Here's why.

  By Stacie Adams Read More

• The Actual Brands Behind Popular Aldi Items

  Aldi sells a variety of popular store brand labels, but it's a mystery which companies make them. Here are a few places Aldi's groceries may actually come from.

  By Jeff Litton Read More

• Ditch The Reese's Puffs, Aldi's Copycat Has You Covered For Less

  Earn some savings and enjoy the same great taste of Reese's Puffs by buying Aldi's dupe. Customers are raving about it.

  By Kalea Martin Read More

Appetizers And Snacks (1)

• Handheld Spinach And Feta Tarts Recipe

  These easy handheld tarts consist of a puff pastry shell stuffed with spinach and three kinds of cheese. They’re the perfect appetizer to impress your guests.

  By Deniz Vergara Read More

Appliances And Gadgets (23)

• Is It Safe To Use Soap To Clean An Air Fryer?

  While an air fryer does cut down on the mess of frying, it's still an appliance that will need cleaning, but can you use soap to clean your air fryer?

  By Allie Ward Read More

• The Safety Reason You Should Always Use Your Gas Stove's Exhaust Fan

  Gas stove's exhaust fan isn't just for removing smells. They serve an important safety function and protect you from dangerous gasses. Here's what to know.

  By Nick Johnson Read More

• 17 Mistakes Everyone Makes When Freeze-Drying Foods

  Freeze-drying food involves a lot of science, but it can be pretty easy, provided you avoid a few common errors while you're making your astronaut ice cream.

  By Jessica A. Scott Read More

• Your Slow Cooker Is The Secret To A Way Easier Seafood Boil

  As communal dining experiences go, there are few more fun than a seafood boil. The only problem is, they take time to prepare. A slow cooker can help.

  By Betsy Parks Read More

• 10 Common Mistakes Everyone Makes With Their Refrigerator

  You put food in the fridge, the fridge keeps it cold, and your food doesn't spoil, right? Not always. Avoid these refrigerator mistakes for the best results.

  By Paula Beaton Read More

• 14 Old School Kitchen Tools People Don't Use Anymore

  These 14 kitchen tools were once must-haves for home cooks -- and then people stopped using them. From coddlers to condiment trays, we're here to explain why.

  By Jay Wilson Read More

• Yes, You Can Definitely Toast Shredded Coconut In An Air Fryer

  Toast coconut flakes in an air fryer to ensure even cooking and perfectly-browned, nutty toppings to any meal -- be it breakfast, lunch, dinner, or dessert.

  By S. Ferrari Read More

• 14 Mistakes Everyone Makes When Cooking On A Halogen Cooktop

  Halogen cooktops might look hardly any different from other glass-ceramic cooktops, but they are their own thing. Avoid these mistakes when using one.

  By Jay Wilson Read More

• Reheat Leftover Pizza In The Air Fryer And Never Look Back

  Are we right in saying that sometimes pizza tastes even better the next day? But there's no reason to eat it cold if you have this handy appliance.

  By Kuamel Stewart Read More

• 16 Common Mistakes People Make With Toaster Ovens

  Whether you use your toaster oven to bake cakes, toast, or cook all your meals, there are sure to be some mistakes you're making - and you're not alone.

  By Paula Beaton Read More

• What's The Difference Between A Slow Cooker Vs Pressure Cooker?

  Both a pressure cooker and a slow cooker can help deliver a wholesome and hearty meal when you don't have time to cook. But what's the difference between them?

  By Tom Maxwell Read More

• Making Spam Fries In Your Air Fryer Is Almost Too Easy

  There's no need for oil or a deep fryer to make extra crispy Spam fries. Use your air fryer to whip up this meaty snack for whenever a salt craving strikes.

  By Riya Anne Polcastro Read More

• Upgrade Canned Cinnamon Rolls With A Quick Press In The Waffle Iron

  If you want a delicious breakfast pastry that requires no prep and minimal effort, all you have to do is stick your canned cinnamon rolls in a waffle iron.

  By Kalea Martin Read More

• The Type Of Cleaner That Should Never Touch Your Dutch Oven

  Cleaning your Dutch oven is an important part of owning and maintaining the kitchen appliance, but there are certain types of cleaners you should avoid using.

  By Patrick Bauman Read More

• 13 Mistakes Everyone Makes When Using Their Range Hood

  Your range hood is far more useful than it's generally credited for, but be sure you're using properly and avoid making these common mistakes.

  By Jay Wilson Read More

• Slap Some Cheese On Your Waffle Iron For A Crisp And Gooey Snack

  A waffle iron can be a versatile gadget if you use your imagination. It can even be used to toast up cheese – yes, cheese – for a decadent crispy snack.

  By Patrick Bauman Read More

• Can You Really Roast Coffee In A Popcorn Maker?

  The perfectly roasted coffee can easily be done at home, but the equipment is expensive. Could a popcorn maker be a cheaper way to achieve the same results?

  By Molly Wilson Read More

• Martha Stewart's Simple Tip For Safely Emptying A Food Processor

  Safely handling your food processor at every stage is key. Expert Martha Stewart has a few tips for how to properly empty the contents of your processor.

  By Allie Ward Read More

• 12 Mistakes Everyone Makes When Cooking On An Electric Griddle

  Electric griddles are easy to use, but that doesn't mean you can't accidentally ruin a meal or damage your griddle. Avoid these mistakes for the best results.

  By Jay Wilson Read More

• Is It A Good Idea To Use Your Air Fryer To Ripen Bananas?

  If you ever need an overripe banana in a pinch, you can turn to some heat-based methods, like popping it into a microwave, oven, or even an air fryer.

  By Lauren Farkas Read More

• 14 Foods You Never Thought To Put In Your Air Fryer, But Should

  Even those who swear by their air fryers might not realize just how many foods can be cooked in one. Here are a few foods worth trying out in your air fryer.

  By Jay Wilson Read More

• Break Out The Muffin Tin To Create An Organized Array Of Condiments

  We love a good kitchen hack. We love it even more when it helps prevent a lot of cleanup. Break out your muffin tin to create an organized array of condiments.

  By Asia McLain Read More

• 11 Mistakes Everyone Makes Using A Pasta Machine

  Enjoying a bowl of pasta that you made yourself doesn't have to be a pipe dream. By avoiding these common mistakes, your noodles will be perfect every time.

  By Jessica A. Scott Read More

Bakeware (1)

• A Muffin Tin Is All You Need For TikTok's Delectable Melted Onions

  If you've seen melted onions making the rounds on social media and want to make them yourself, the good news is all you need is a muffin tin.

  By Andra Picincu Read More

Baking (50)

• The Clever Tip For Making Peanut Brittle Without A Candy Thermometer

  If you don't keep an eye on your mixture, it can easily turn out over or undercooked. That's why most people who prepare this sweet use a candy thermometer.

  By Jessica Fleming-Montoya Read More

• The General Rule Of Thumb For Adding Mix-Ins To Ice Cream Cake

  It is possible to have too much of a good thing. Overloading your homemade ice cream cake with chunks and swirls could adversely affect the experience.

  By S. Ferrari Read More

• The Heat Tip You Need For Unbelievably Smooth Frosted Cake

  Nothing elevates the look of your artwork like a flawless finish, and there's a simple tip to help you achieve that goal: Heat your cake scraper.

  By Dawn Hammon Read More

• The Tip You Should Always Consider When Baking With Fresh Fruit

  If you've ever had difficulty getting your blueberry muffin recipe just right, there might be one step you're skipping. Luckily it doesn't require much skill.

  By Dawn Hammon Read More

• 14 Cookie Dough Mistakes That Everyone Makes

  Making cookie dough is as much a science as it is an art. Avoid these common mistakes to ensure your next batch of cookies comes out just right.

  By Jay Wilson Read More

• A Proper Fat Ratio Is Key To Unlocking Fudgier Brownies

  We have a trick for the tastiest and fudgiest results possible. All you have to do is determine a proper fat ratio while mixing the brownie ingredients.

  By Noor Anand Chawla Read More

• The Difference Between Sparkling Sugar And Regular

  Whether you're looking to bake a treat or simply decorate the finished product, there's a type of sugar for every mood. Here's where sparkling sugar fits in.

  By Dawn Hammon Read More

• 22 Ingredients That Will Upgrade Peanut Butter Cookies

  It's time to give your usual peanut butter cookie recipe a delicious upgrade with common ingredients you may never have thought to add before.

  By Courtney Yost Read More

• Why You Probably Shouldn't Dunk Your Brownie Tin In Ice Water

  If you like brownies on the ultra-fudgy side, you may have come across the ice water dunking theory. You shouldn't do that to your brownies, and here's why.

  By Arianna Endicott Read More

• The Slap And Fold Technique For Unbeatable Sourdough Bread

  For the uninitiated, there's more than one way to knead dough. To achieve the perfect rise in your next sourdough loaf, try the slap and fold technique.

  By Molly Wilson Read More

• The Simple Mistake That's Making Your Beer Bread Dense

  Adding beer to bread dough is perhaps the simplest way to achieve the perfect rise. But there's one mistake you could be making that creates a dense loaf.

  By Molly Wilson Read More

• What Are Acetate Sheets Used For In Cake Baking?

  If you're not already using acetate sheets in your homemade cake baking, here's everything you need to know about why you might want to start.

  By Patrick Bauman Read More

• The Par-Cooking Tip For Apple Pie That Continues To Divide The Internet

  Par-cooking while making an apple pie is somewhat controversial. Here's why the internet can't agree on whether or not it's the right thing to do.

  By Matthew Wilson Read More

• Hot Cocoa Mix Takes Sticky Sweet Monkey Bread To Another Level

  There is one twist that you can make in minutes, with only one additional ingredient that will take this nostalgic favorite up to the next level of flavor.

  By S. Ferrari Read More

• Elevate Your Breakfast Muffins With An Oat Flour Swap

  The base of any great batch is quality flour. This essential ingredient provides structure and rise to baked confections, so it's important to be selective.

  By Camryn Teder Read More

• What Exactly Is A Bread Maker And How Does It Work?

  You can get a hot, fresh loaf of homemade bread without the extra work by using a bread maker. But how does a break maker actually do all the work for you?

  By Jessica Fleming-Montoya Read More

• How To Fix Homemade Fudge That Turned Out Far Too Oily

  For a confection that has so few ingredients, fudge is notoriously tricky to get right. If you find yours has come out too oily here's what you should do.

  By Nick Johnson Read More

• What It Means To 'Pull A Window' When Baking Bread

  If you've never heard of the term to 'pull a window' in bread making, then this tip could be all you need to know when your dough is ready for the oven.

  By Alli Neal Read More

• For A Delectable Donut Cake, Don't Skimp On The Leaveners

  To make a donut cake that's like a light, fluffy, oversized version of the breakfast treat, don't be shy with ingredients that will help the batter rise.

  By Arianna Endicott Read More

• For Quick And Delicious Cake, Just Grab Your Rice Cooker

  Rice cookers are useful for their original purpose, but you can actually make a lot of recipes using the appliance -- including baking a cake.

  By Noor Anand Chawla Read More

• The Baking Tip That Turns Any Carrot Cake Recipe Into Flawless Cupcakes

  Cupcakes are really just little cakes, which means with the right ingredients you can turn something like a carrot cake into miniature versions of the original.

  By Betsy Parks Read More

• For The Best Bread Pudding, The Kind Of Bread You Use Matters

  The kind of bread you use in a homemade bread pudding recipe can make all the difference when creating a dish with the perfect texture and flavor profile.

  By S. Ferrari Read More

• Use Up Leftover Green Tomatoes And Make Some Bread

  Similar to homemade zucchini bread, green tomato bread is easy to make - no yeast or rising involved - and versatile enough to be enjoyed from morning to night.

  By Madalyn Mackarey Read More

• Chocolate Bars Are The Way To Go For A Perfectly Melty Skillet Cookie

  If you're looking for a surefire way to elevate your skillet cookie with heaps of delectable, melty gooeyness, look no further than a simple chocolate bar.

  By Asia McLain Read More

• The Ingredient To Look Out For When Making An Aquafaba Meringue

  Whipping up aquafaba instead of egg whites is a well-known meringue hack. But there's another ingredient to be aware of when selecting tins of chickpeas.

  By Jessica Fleming-Montoya Read More

• An Egg Carton Is Perfect For Transporting Mini Muffins

  Mini muffins are meant to be shared, and if you want to easily transport them from your kitchen, an empty egg carton might be the best method.

  By Betsy Parks Read More

• Ditch The Oven And Make Fluffy Cornbread In The Air Fryer

  Your air fryer can do a lot of the same things an oven can in smaller batches. Though you may have never made cornbread this way, it may be time to change that.

  By Noor Anand Chawla Read More

• The Ingredient Swap That Brings Out The Toasty Flavor Of Carrot Cake

  Have you been making carrot cake wrong this whole time? Swapping just one ingredient in your recipe could result in the best carrot cake you've ever had.

  By Kuamel Stewart Read More

• The Biggest Mistake To Avoid When Baking With Dairy-Free Milk

  Baking with dairy-free milk is relatively straightforward, but there's one big shopping mistake to avoid, as it can throw off the flavor of your vegan sweets.

  By Carolyn Jenkins Read More

• Give Your Casserole An Extra Layer Of Crunch With Phyllo Dough

  Make it all about the crunch in your casserole by adding a thin, crispy layer of phyllo dough to your everyday bakes. Here's how.

  By Elaina Friedman Read More

• 11 Ingredient Swaps That Will Make Any Boxed Cake Mix Taste So Much Better

  Elevating a store-bought cake mix can be as simple as swapping water for chocolate milk, or adding spoonfuls of jam for bright bursts of fruit.

  By Marlene Ridgway Read More

• Substituting Real Butter For Dairy-Free Is Way Easier Than You'd Think

  Whether you've recently gone vegan or are looking to surprise and delight plant-based friends and family with baked goods, we have great news.

  By Stacie Adams Read More

• Use Up That Stale Pound Cake And Make Dessert Croutons

  There's no need for food waste when there are creative ways to use up stale pound cake. Don't sleep on dessert croutons to add to some tasty dishes.

  By Stacie Adams Read More

• Trust Us, It's Time To Start Making Your Cheesecake In A Slow Cooker

  If your cheesecake often comes out with dry texture or cracks on top, the slow cooker can be your hero that delivers extra-silky cheesecakes every time.

  By Carolyn Jenkins Read More

• 13 Common Mistakes That Ruin Your Homemade Pies, According To A Baker

  Making a pie from scratch is an involved process, and in the experience of professional baker Courtney Yost, these mistakes will mess up the final product.

  By Courtney Yost Read More

• Brown Butter Is The Ingredient Your Sweet Potato Pie Has Been Missing

  Brown butter, which has less moisture than the straight-from-the-fridge stuff, helps create an additional richness in your sweet potato pie filling.

  By S. Ferrari Read More

• You Don't Need Cast Iron For A Crispy, Gooey Skillet Cookie

  Although cast iron seems to be the go-to skillet to make giant chocolate chip cookies, there is other cookware you can use to achieve the same result.

  By Arianna Endicott Read More

• It Isn't Always A Sin To Use Fake Vanilla In Your Desserts

  Home and professional bakers alike may be surprised to learn that it isn't always a terrible thing to use imitation vanilla extract in desserts. Here's why.

  By Nick Johnson Read More

• It's Time To Start Frosting Your Bakes With Ice Cream

  If making frosting from scratch intimidates you, it couldn't be easier to turn your favorite ice cream into frosting to pair with cupcakes, brownies, and more.

  By Stacie Adams Read More

• For Unbeatable Honey Pie, Your Honey Choice Really Matters

  It's important to make the right selection of your star ingredient when making honey pie. Different varieties of honey will impact the flavor and color.

  By Elaina Friedman Read More

• If You're Making Cupcakes From A Regular Cake Recipe, A Test Bake Is Key

  Sometimes, baking a full-sized cake is too much. So instead you decide to convert the recipe for cupcakes. Here's why you should do a test bake first.

  By Carolyn Jenkins Read More

• 12 Types Of Pie Crust Washes And How They Affect Your Dough

  While most people are familiar with egg washes in general, there are various ingredients that can improve the texture and visual appearance of your pie.

  By Jay Wilson Read More

• Use Puff Pastry Instead Of Batter For Game-Changing Stuffed Waffles

  If your savory breakfast waffles are in need of an upgrade, incorporate puff pastry into your recipe to kickstart your morning right. Here's how to do it.

  By Jessica Fleming-Montoya Read More

• For Delicious Dairy-Free Banana Bread, You Can't Beat Hazelnuts

  Some might find this addition unexpected, but hazelnuts bring more than robust complimentary flavors to banana bread; they also elevate the texture.

  By Camryn Teder Read More

• Candied Ginger Is The Powerful Ingredient Swap For Bold Apple Pie

  Why not mix things up by swapping ground ginger, a staple in many variations of the beloved apple pie, for a candied variety instead?

  By Jessica Fleming-Montoya Read More

• Transform Ice Cream Into Crème Brûlée With Ingredients You Already Have

  Crème brûlée doesn't have to be hard to make, as shown by this viral TikTok recipe that uses vanilla ice cream as a base (and yes, you can use other flavors).

  By Crystal Antonace Read More

• Take Your Next Cake To Gourmet Status With A Crème Brûlée Topping

  If you can't get enough of crème brûlée, combine the French dessert with a freshly-baked cake for a stunning treat that will surely satisfy your cravings.

  By Greta Pano Read More

• What's The Deal With The Burnaway Cake Trend On TikTok?

  Food trends are all over social media platforms, each one seemingly more impressive than the last. What's the deal with the burnaway cake trend on TikTok?

  By Kuamel Stewart Read More

• Forget Toothpicks, Use A Spoon For Beautiful Cake Marbling

  If you usually use a toothpick to mix batters together and create a marbled cake, here's why you should use a spoon instead for a more stunning effect.

  By Carolyn Jenkins Read More

• The Ironing Board Hack For An Effective Cooling Rack In A Pinch

  Sure, you could use your ironing board for its intended purpose. Or you could put it to better use with this hack for a handy makeshift cooling rack.

  By Dawn Hammon Read More

Beverages (28)

• How To Calm Down An Agitated Soda That's Been Shaken Up

  Cans of soda go on a lengthy journey from the factory to your kitchen table. Get ahead of any excessive agitation with this trick to calm down the fizz.

  By Erin Metz Read More

• What Temperature Does Beer Usually Freeze At?

  How cold can your beer get before it freezes? Here's everything you need to know about the freezing temperatures of beer and other alcoholic beverages.

  By Patrick Bauman Read More

• The 3 Phases Of Coffee Brewing You Should Know For The Perfect Cup

  Whether you're brewing a pour-over or French press coffee, it's important to follow the three phases. Here's what you need to know for a perfect cup.

  By Lauren Schuster Read More

• Restaurants Use Leftover Wine To Make Sangria And So Should You

  There's a use for leftover wine that's been open long enough to become a bit flat and stale: sangria! Restaurants to this, and so should you.

  By Tom Maxwell Read More

• What Type Of Drink Pairs Best With Chicken Piccata?

  Chicken piccata tastes even better with a perfect drink pairing to complement its bright flavor. Here are the best wines to pour before you take a bite.

  By Stacie Adams Read More

• The Contested Origins Of Dr Pepper's Name

  There are several theories behind how Dr Pepper got its name. Even the one claimed by the company is more than a little shady. So what's the story?

  By Arianna Endicott Read More

• How Many Beer Brands Does Anheuser-Busch Actually Own?

  If you've ever been to a bar, you're likely familiar with beers like Budweiser and Michelob. But do you know just how many brands Anheuser-Busch actually owns?

  By Tom Maxwell Read More

• Do Dessert Wines Only Pair With Dessert? We Asked An Expert

  We asked an expert if there are any dessert wines that aren't too sweet to be paired with savory flavors, and the answer opens up a realm of possibilities.

  By Tom Maxwell Read More

• What Exactly Is XXXX Beer And Where Does It Come From?

  Despite appearances, XXXX is not a deleted expletive. It's a beer, but it's not easy to come by in the U.S. So, where is it from and what exactly is it?

  By Erin Metz Read More

• The Moka Pot Water Tip That Leads To Better Tasting Coffee

  As you learn to use your Moka pot, there are a few steps you can take throughout the process to ensure your morning coffee tastes better than ever.

  By Molly Wilson Read More

• Don't Sleep On Kombucha If You Want To Add A Sour Kick To Your Cocktail

  Although most cocktails use citrus fruits to give them a pleasantly sour taste, kombucha is a fun way to introduce new flavors into your favorite drinks.

  By Allison Lindsey Read More

• Nitro Cold Brew Coffee: What Exactly Is It?

  Nitro cold brew is more widely available than it used to be, and with the right equipment, you might even be able to make it yourself at home.

  By Alli Neal Read More

• What Makes Cooking Wine Different From The Stuff You'd Drink?

  Other than color and grape type, there are two different types of wine: Whether it's made for cooking or drinking. Here's what sets the two apart.

  By Nick Johnson Read More

• The Temperature Tip For Getting The Best Flavor Out Of Your Green Tea

  Green tea is available in many different varieties. But the perfect brew is not only dependent on the type you use. Temperature plays a part, too.

  By Jonathan Kesh Read More

• Beetroot Powder Is Your Secret To Beautifully Vibrant Hot Chocolate

  Want to make a stunning batch of red velvet hot chocolate? Skip the artificial food dyes and use beetroot powder instead, a naturally vibrant superfood.

  By Crystal Antonace Read More

• The 3 Main Coffee Aromas You Should Be Familiar With

  Coffee aromas are abundant, but they can actually be categorized into three compound groups: enzymatic, sugar browning, and dry distillation.

  By Alli Neal Read More

• Elevate A Classic Hot Chocolate With A Dash Of Chai Spice

  It couldn't be easier to make a delicious chai hot chocolate, and you can customize it any way you like with different spices, milk choices, and toppings.

  By Madalyn Mackarey Read More

• Try Some Hot Vanilla And You'll Forget All About Chocolate

  There's a hot chocolate alternative that will give them some comparably sweet flavor and equally warm up their taste buds. And that drink is hot vanilla.

  By Kuamel Stewart Read More

• The Best Types Of Wine To Pair With Creamy Pasta Dishes

  Choosing the right wine for your dinner party can feel a little overwhelming at the best of times. Thankfully, there are a few general rules that can help.

  By Erin Metz Read More

• How Long Does Champagne Usually Last After Opening?

  The question of how long a bottle of champagne lasts after opening has likely crossed the mind of anyone who's ever raised a glass in celebration.

  By Madalyn Mackarey Read More

• What Exactly Is The Flavor Of Squirt Soda?

  If you've ever heard of Squirt soda, you may wonder what the citrusy wonder tastes like. When you take a sip, you may wonder: What is Squirt's flavor?

  By Kalea Martin Read More

• Your Slow Cooker Is The Perfect Way To Serve Steamy Chai To A Crowd

  Masala chai can be a complicated beverage to make, especially for a crowd, but following a few simple steps to make it in your slow cooker is a game-changer.

  By Crystal Antonace Read More

• Give Your Coffee A Cereal Milk Twist With Your Cocktail Shaker

  Cereal milk is making a comeback! One Instagrammer found a genius way to make it in a cocktail shaker and then use it to sweeten morning coffee.

  By Ariana DiValentino Read More

• Pineapple And Coffee Is An Unexpected Pairing You Need To Try

  The acidic nature of both pineapples and coffee makes for an unexpectedly delightful pair -- and there are many ways to get creative with this combination.

  By Camryn Teder Read More

• If You're Looking For A Richer Coffee Experience, Try A Breve

  If you love espresso drinks and want an even more decadent coffee experience, then you need to try a breve. This drink is next-level richness.

  By Molly Wilson Read More

• What Makes White Coffee Stand Out From The Regular Kind?

  You're familiar with light, dark, and flavored coffee roasts. Do you know much about white coffee? What makes white coffee stand out from the others?

  By Madalyn Mackarey Read More

• The Difference Between American And Canadian Cream Soda

  Cream soda is one of those nostalgic drinks that you love or hate, depending on the variety. There's a difference between the American and Canadian versions.

  By C.A. Pinkham Read More

• Butter Is The Secret To Ultra-Rich Instant Hot Chocolate

  Butter in hot chocolate sounds unconventional, but it's really a genius twist that can make even cheap, watery cocoa much more rich and delicious.

  By Camryn Teder Read More

Breakfast And Brunch (1)

• Brunch-Friendly Kale And Mushroom Strata Recipe

  Give your mornings an extra dose of hearty vegetables and creamy cheese when you make this recipe for brunch-friendly kale and mushroom strata.

  By Kristen Carli Read More

Burger King (1)

• Try Burger King's Discontinued Rodeo Burger With A Simple Hack

  If you missed your chance to try the Rodeo Burger from Burger King during the limited times it was on the official menu, you can hack one yourself.

  By Stacie Adams Read More

Casual Dining (3)

• Did Texas Roadhouse Really Get Rid Of Its Iconic Peanuts?

  Rumors about Texas Roadhouse discontinuing its peanuts have caused quite a stir among its fans. However, the truth behind these rumors remains unclear.

  By Allie Ward Read More

• What On Earth Is A Chicken Critter At Texas Roadhouse?

  Even if you're familiar with Texas Roadhouse, you might not have heard of one of the chain's more creative menu items. So, just what is as Chicken Critter?

  By Kalea Martin Read More

• What Kind Of Seasoning Does Texas Roadhouse Use On Its Steaks?

  If you've ever dined at Texas Roadhouse, you might be wondering what type of seasoning the American chain uses on its steaks. Here's what to know.

  By Stacie Adams Read More

Celebrity Chefs (14)

• Where Is Hell's Kitchen Winner Alex Belew Today?

  Alex Belew was already a highly decorated and accomplished chef before he appeared on Hell's Kitchen. But what happened after he won the competition in 2023?

  By Arianna Endicott Read More

• The Kitchen Tool Claire Saffitz Swears By For Tidier Bread-Making

  There's no question that Claire Saffitz is a dessert person. But whatever she bakes, she demands a neat kitchen. And for tidier bread, she swears by this tool.

  By Arianna Endicott Read More

• Carla Hall's Simple Dairy-Free Butter Tip For Better Bakes

  Substituting dairy butter for plant-based is simple. But each reacts differently when baking. Here Carla Hall shares a helpful tip for better dairy-free bakes.

  By Carolyn Jenkins Read More

• Why Stale Bread Is A Go-To Ingredient For José Andrés

  Food waste is an issue of growing concern for some. Fortunately, Chef José Andrés knows a thing or two about making tasty dishes out of stale bread.

  By Will Godfrey Read More

• How Many Restaurants Does Guy Fieri Own?

  Long before Guy Fieri was the host of "Diners, Drive-Ins and Dives" he owned a restaurant in Santa Rosa. My how his empire has grown over the years.

  By Julia Mullaney Read More

• How To Prevent Soggy Club Sandwiches, According To A Chef

  With its multiple layers and lashings of mayo, the club sandwich has all the ingredients to become a soggy mess. But not if you heed this chef's advice.

  By Patrick Bauman Read More

• How Celebrity Chefs Really Keep Their Kitchens Spotless

  You've put together the perfect home-cooked meal ... and now there's a pile of dishes taller than Everest. Here's how celeb chefs keep the dishes to a minimum.

  By Jacob Smith Read More

• The Chef-Approved Method For Creating The Perfect Burger Patty

  You might think perfect burgers only come from top burger joints. But if you follow these tips from a Michelin-starred chef, you can make your own at home.

  By Patrick Bauman Read More

• Why Richard Blais Uses Duck Fat As An Ingredient In So Many Dishes

  When it comes to pantry staples, duck fat might not immediately come to mind. But for celebrity chef Richard Blais, it's an essential ingredient.

  By Elaina Friedman Read More

• Ree Drummond's Ranch Butter Is The Perfect Topping For Steak

  Leave it to Ree Drummond to level up a classic cut of steak with flavorsome ranch butter. Here's why this compound butter is the perfect topping.

  By Stacie Adams Read More

• Ina Garten's Clever Trick For A Moist And Tender Meatloaf

  Is there anything more disappointing that a dry, dense meatloaf? Kiss those days goodbye when you use Ina Garten's smart hack for perfect meatloaf every time.

  By Camryn Teder Read More

• The One Green Juice Ingredient Martha Stewart Swears By

  There's one ingredient that Martha Stewart adds to her green smoothies to give it an additional nutritional boost. And it's likely already in your fruit bowl.

  By Kuamel Stewart Read More

• Why Wolfgang Puck Says Your Palate Is The Key To Better Cooking

  There's one surefire way that Wolfgang Puck says will make you a better cook, and that's to expand your palate. Here's what you should pay attention to.

  By Will Godfrey Read More

• It's Official: Ina Garten's Memoir Is On Its Way

  Food world superstar Ina Garten, whose cookbooks and TV shows are beloved by many, is writing a memoir. And now we finally know when it will be released.

  By Tom Maxwell Read More

Chipotle (1)

• What Kind Of Cheese Does Chipotle Serve?

  Whether shredded or melted, Chipotle's cheese is a menu favorite. But, do you know what kind of cheese, specifically, the fast-casual favorite dishes up?

  By Erin Metz Read More

Cleaning (5)

• 9 Tips For Taking Care Of Your Cutting Boards And Keeping Them Clean

  Cutting boards are kitchen tools that deserve the same care and attention as all the others. Here's how to care for yours and keep them clean.

  By Paula Beaton Read More

• Here's How To Properly Clean That Dirty Wok

  A trusty wok can be your best friend in the kitchen for generations to come -- as long as you take proper care of it after use and before storage.

  By Tom Maxwell Read More

• The Dutch Oven Cleaning Mistake To Avoid For A Rust-Free Pot

  Often-expensive Dutch ovens are durable investments that can produce a variety of meals over the course of a lifetime -- as long as they are properly cared for.

  By Betsy Parks Read More

• The Simple Way To Clean Your Dishwasher And Fridge Gaskets

  Cleaning your kitchen doesn't have to be complicated, and there's a simple way to keep your dishwasher and fridge gaskets sparkling time after time.

  By Arianna Endicott Read More

• It's So Easy To Prevent Your Cast Iron Skillet From Rusting

  Cooks like cast iron skillets because they're durable and versatile. Sadly, rust likes cast iron, too. Happily, it's easy to keep cast iron skillets rust-free.

  By Nick Johnson Read More

Cookbooks (1)

• Honey Is An Unexpected But Delicious Ingredient For Any Coleslaw

  Imagine there's an entire table of delicious side dishes at your next family barbecue, but all anyone can talk about is how tasty the coleslaw is.

  By Madalyn Mackarey Read More

Cooking (198)

• 12 Hacks For Cooking Fish You'll Wish You Knew Sooner

  Cooking fish at home becomes easier once you get the hang of it, but these hacks will lead to even better-tasting results for your next lunch or dinner.

  By Jay Wilson Read More

• You Only Need 2 Ingredients For Fresh Spinach Pasta In A Flash

  A recipe has gone viral online for highlighting how two basic ingredients can create a fresh, homemade pasta meal that's both healthy and delicious.

  By Jessica Fleming-Montoya Read More

• Give Pan-Fried Dumplings An Irresistible Crunch With A Starchy Skirt

  When frying up dumplings, you can add a crispy, delicate skirt to the bottom simply by adding a slurry of starch and a few other ingredients.

  By Madalyn Mackarey Read More

• Top Chef Winner Mei Lin's Hack For Making Poached Eggs In Bulk

  It's possible to make poached eggs in bulk as long as you're using the right method. This Food Network-approved technique will work every time.

  By Alli Neal Read More

• The Melted Butter Tip Jacques Pépin Swears By When Making Croutons

  If you're struggling to make your homemade croutons crunchier than ever, French chef Jacques Pépin's butter tip will finally get you the results you're after.

  By Allie Ward Read More

• What's So Special About TikTok's Viral 3-Ingredient Pancake Bowl?

  A viral pancake bowl is taking the platform by storm thanks in equal parts to its simplicity and wholesome ingredient selection. All it takes is 3 ingredients.

  By Stacie Adams Read More

• You Don't Need A Funnel To Create Carnival-Worthy Funnel Cakes At Home

  You might worry about dropping this loose batter through a funnel over oil. But what if there was a way to make funnel cakes without the use of a funnel?

  By Crystal Antonace Read More

• The Secret Ingredient For The Best Calamari Salad Is Simply Time

  Everyone who makes calamari salad has their own twist on the dish, but one thing every recipe should have in common is enough time to let the flavors meld.

  By Stacie Adams Read More

• The Secret Ingredient For Adding Creaminess And Color To Deviled Eggs

  While the standard recipe for deviled eggs is delicious, there's a twist you can try that will really change the game and make the classic appetizer creamier.

  By Jessica Fleming-Montoya Read More

• For A Protein-Packed Tomato Soup, Add In Some Poached Eggs

  Your next batch of tomato soup could keep you fuller for longer if you add some poached eggs to the mix, which also create a more delicious meal.

  By Camryn Teder Read More

• BBQ Sauce Is Your Secret For A Totally Upgraded Chicken Salad

  There are many spices and dressings you can use to elevate chicken salad. One such underrated choice you should try mixing into your next batch is BBQ sauce.

  By Camryn Teder Read More

• What To Be Mindful Of When Adding Pickled Jalapeños To Guacamole

  It's okay to get creative when making your next batch of guacamole. But not every ingredient swap is as simple as it sounds. Always read the label first.

  By Madalyn Mackarey Read More

• Hold On, Is Canned Tuna Cooked Or Raw?

  Canned tuna makes a tasty and quick meal whether served in a sandwich or salad. And since it's good to eat from the can, does that mean it's raw or cooked?

  By Greta Pano Read More

• Black Pepper Is The Unexpected Nutmeg Replacement You Need To Try

  Nutmeg is a classic spice used in sweet and savory dishes. But what to do if you are in the middle of a recipe and out of nutmeg? Grind some black peppercorns.

  By Allison Lindsey Read More

• The Crowding Mistake You May Be Making With Roasted Potatoes

  Making roasted potatoes at home is an easy and delicious addition to a healthy dinner, but crowding your potatoes could lead to unwanted results.

  By Kuamel Stewart Read More

• Celery Leaves Are The Bright Addition Your Stir Fry Needs

  Celery stalks may get plenty of attention, but the real star of the show should be the vegetable's leaves. They're a perfect ingredient for your next stir fry.

  By Madalyn Mackarey Read More

• Temperature Is The Key To Flawless Rolled Lasagna

  To make rolled lasagna just right, you've got to keep temperatures low. Here's how to cook this popular twist on the classic dish for best results.

  By Elaina Friedman Read More

• For The Best Shrimp And Grits, Turn To The Stone-Ground Variety

  When it comes to making this meal, there are a few varieties from which to choose. However, purists would say the only type worth making is stone-ground grits.

  By Michael Serrur Read More

• Can You Air-Fry Lobster Straight From Frozen?

  Frozen lobster tails paired with an air fryer just might be the most convenient path to a seafood dinner, but you need to know how to prep the tails first.

  By Stacie Adams Read More

• What Type Of Onions Are Typically Used In French Onion Soup?

  If you are thinking about cooking a hearty and comforting French onion soup, you need to make sure that you're choosing the right type of onions.

  By Riya Anne Polcastro Read More

• The Oil Tip To Follow For The Best Tortilla Soup You've Ever Had

  Tortilla soup is one of the most flavorful soups that you can enjoy, and it's about to get a whole lot tastier using this specific oil tip we have.

  By Kuamel Stewart Read More

• 22 Ground Beef Recipes For Easy Dinners

  Ground beef is the main ingredient in a whole host of easy dishes to make for a hearty dinner. Here's a selection of some of the best from our collection.

  By Monika Sudakov Read More

• 14 Rotisserie Chicken Myths You Should Stop Buying Into

  Even if you've brought home rotisserie chicken many times before, you may still believe some of these common myths about it that aren't worth remembering.

  By Jay Wilson Read More

• 6 Best And 5 Worst Vegetables To Stir Fry

  Stir frying vegetables is a great idea -- most of the time. We're taking a look at the best veggies to toss in your wok, and the absolute worst.

  By Jessica A. Scott Read More

• For An Easy Cornbread Upgrade, Use Corn Milk Instead Of Regular

  Creating a brand new baking ingredient is easier than you think. It helps eliminate kitchen waste and gives so many recipes a flavor boost.

  By Riya Anne Polcastro Read More

• Forget The Rings, Top Your Burger With Onion Strings Instead

  Have you ever attempted to eat a burger stacked with so many toppings it looks comically large? One simple swap could make fully-loaded burgers easier to eat.

  By Stacie Adams Read More

• The Simple 2-Ingredient Chocolate Mousse That Packs A Ton Of Flavor

  To make a creamy, decadent chocolate mousse using just two ingredients, you can take two different routes, and one of these formulas is even dairy-free.

  By S. Ferrari Read More

• Room Temperature Eggs Are The Secret To A Better Breakfast

  Eggs can be a tricky ingredient even for the most skilled home cooks. You might be surprised at which cooking techniques can be impacted by this one thing.

  By Madalyn Mackarey Read More

• Is It Better To Bake A Casserole Covered Or Uncovered?

  Have you ever been following a recipe very carefully when you realize there's a step missing? With casseroles, it's crucial to know about this one thing.

  By Betsy Parks Read More

• 11 Mistakes Everyone Makes With Fish Tacos

  Fish tacos are a favorite across the U.S., and they're easy to make at home. Here are some common mistakes to avoid, to make sure yours are delicious.

  By Keri Johnson Read More

• Poached Vs Coddled Eggs: What's The Difference?

  There are many ways to cook eggs, and while you may have heard of both poached and coddled eggs, you may not actually know what makes them different.

  By C.A. Pinkham Read More

• Does Canned Crab Meat Come Cooked Or Raw?

  Canned crab is always more convenient than the fresh stuff, but if you wonder if you have to cook it before mixing it into dips or salads, the answer is simple.

  By Stacie Adams Read More

• The Simple Ingredients To Mix With Natto To Take The Edge Off

  Natto is a sticky, pungent plant-based protein, but just like any other fermented food, it's all about the seasonings and foods you choose to pair it with.

  By Madalyn Mackarey Read More

• Shredded Zucchini Is Your Answer For A Delicious Gluten-Free Grilled Cheese

  To create a delicious gluten-free version of a grilled cheese sandwich, all you'll need is shredded zucchini and a few kitchen staples -- no oven required.

  By Riya Anne Polcastro Read More

• Air-Fried Cucumbers Are An Unexpectedly Delicious Snack

  Though cucumbers are typically enjoyed raw, air frying them is a simple yet exciting iteration of the crunchy, moist veggie, and is sure to be a party favorite.

  By Riya Anne Polcastro Read More

• For The Creamiest Homemade Peanut Butter, Patience Is Key

  Many people add generous helpings of oil to their peanut butter to help it blend up smoothly. But this is actually the wrong move. Here's what to do instead.

  By Jessica Fleming-Montoya Read More

• Honey Is The Secret Ingredient For A Beautifully Golden Pizza Crust

  Adding honey directly to your pizza dough is the real magic move, and it will completely elevate both the flavor and presentation of your homemade pizza.

  By Asia McLain Read More

• Jacques Pépin's Secret Ingredient For Clam Chowder With A Kick

  As a renowned culinary legend, Jacques Pépin's tips are invaluable, which is why you should follow his lead of incorporating these in clam chowder.

  By Kuamel Stewart Read More

• 14 Reasons Your Homemade Fried Rice Never Tastes As Good As Takeout

  If you've ever tried and failed to make fried rice at home that tastes as good as the takeout version, there are a few things you can do to get closer.

  By Jacob Smith Read More

• Seriously, Use Beans Instead Of Pasta In Your Next Carbonara

  Pasta is a quick meal for any night of the week. But for a protein-packed alternative, reach for a can of butter beans for your next carbonara.

  By Jessica Fleming-Montoya Read More

• Why Red Lentils Cook Faster Than Other Varieties

  If you're looking to make a lentil soup or spicy dal for dinner, reach for the fast-cooking red lentils. Here's why they'll be ready before other varieties.

  By Crystal Antonace Read More

• The Common Mistake To Avoid Soup That Is Too Salty

  This one simple thing could be contributing to the saltiness of your soup. Here's what to look out for and how to remedy soup that's too salty.

  By Stacie Adams Read More

• Fresh Herbs Are The Slept-On Addition Your Sandwich Needs

  Who doesn't love a sandwich? If your repertoire is getting a little predictable, we have just the thing to brighten up your next ham and cheese.

  By Julia Mullaney Read More

• One Simple Step Elevates The Flavor Of Cabbage Soup

  To avoid bland and watery cabbage soup, an extra step for preparing your greens can make all the difference and result in a deeply flavorful end result.

  By Madalyn Mackarey Read More

• The 3 Ingredients That Are Essential For A Traditional Gumbo

  One of the staples of Southern cooking is gumbo. But if you don't have these three essential ingredients your Cajun dish will fall short of being authentic.

  By Branden C. Potter Read More

• Marinate Your Pork Chops In Apple Juice For A Huge Flavor Upgrade

  Pork chops are an easy weeknight dinner that cook up quickly. But there's one additional step you should be taking to get the best flavor possible.

  By S. Ferrari Read More

• For Fried Rice That's Bursting With Flavor, You Need 5-Spice Powder

  Fried rice is not only a staple of Chinese takeout menus, but can easily be recreated at home. But to intensify the flavor profile, throw in some five-spice.

  By Riya Anne Polcastro Read More

• What Kind Of Sides Should You Serve With Lobster Tail?

  When you're splashing out on lobster tails for dinner, you want to be sure to choose the perfect sides for an excellent meal. Here's what's best.

  By C.A. Pinkham Read More

• Leave Your Fried Rice In The Pan A Bit Longer For A Delightful Crust

  When your rice is done cooking, let it sit undisturbed in the pan for 45 seconds to allow the bottom of your rice to transform into a delightfully crispy crust.

  By Asia McLain Read More

• The Sweet Ingredient For The Best Pot Roast You've Ever Tasted

  Adding bright, sweet applesauce to a rich, delicious pot roast is a terrific way to impart the lightness of summer into a favorite but often heavy winter meal.

  By Elaina Friedman Read More

• 13 Reasons Bacon Tastes So Good At Restaurants

  Bacon's pretty good no matter how you have it, but there's a reason it always seems to be the tastiest at restaurants. Actually, there are multiple reasons.

  By Jay Wilson Read More

• When It Comes To Casseroles, Don't Be Shy With The Spices

  Casseroles are dishes that are packed with many layers of ingredients. But there's one thing that often gets omitted. Remember to spice up your next casserole.

  By Allison Lindsey Read More

• Instantly Upgrade Your Chicken Salad By Smoking Your Meat

  It's time to upgrade your homemade chicken salad recipe. Smoking your meat will add a delicious flavor to the dish you won't get any other way.

  By Stacie Adams Read More

• For Perfectly Poached Salmon, Make Sure You Score The Skin

  Poaching is the ideal way to cook salmon to keep it moist and flaky. But before you place the filet in poaching liquid, make sure you score the skin first.

  By Carolyn Jenkins Read More

• A Breakfast Skillet Is Your Answer To Hassle-Free Mornings

  Everyone loves a hot, home-cooked breakfast. But not the clean up that comes afterward. Here's how to start the day with a hearty meal and still be on time.

  By Patrick Bauman Read More

• The Reason Worcestershire Sauce Isn't Vegan

  Worcestershire sauce doesn't seem like it contains animal products, but one sneaky ingredient makes it non-vegan, leading some brands to create alternatives.

  By Camryn Teder Read More

• Start Caramelizing Onions With The Lid On For Premium Results

  Caramelized onions are a delicious edition to a variety of meals, but you may be missing an important step in the cooking process that could be a game-changer.

  By Crystal Antonace Read More

• The Bread Hack That May Or May Not Stop Your Onion Tears

  Chopping onions is widely known to lead to tears, but is bread really the best method for preventing your eyes from watering? Here's what you should know.

  By Erin Metz Read More

• Michael Symon's Top Tip For Cauliflower Mac And Cheese

  Chef Michael Symon recommends one easy extra step in prepping cauliflower for dairy-free mac and cheese with a deeper flavor.

  By Greta Pano Read More

• 14 Ways To Use Cadbury Creme Eggs You Probably Never Considered

  Cadbury Creme Eggs are a delightful Easter treat on their own, but there are tons of ways to incorporate them into pastries, cakes, and even cocktails.

  By Jay Wilson Read More

• Add Crushed Ramen To Your Fried Rice And Taste The Magic

  Fried rice is a classic on any Chinese takeout menu. But there's a way to elevate the dish that requires little in the way of cooking: Just add ramen.

  By Jessica Fleming-Montoya Read More

• Yes, You Absolutely Can Make Cornbread In Your Air Fryer

  You can cook cornbread in your air fryer in just 30 minutes. All you have to do is make the batter, transfer it to a baking pan, and load it in your air fryer.

  By Kuamel Stewart Read More

• Golden Bread: What Makes Canadian-Style French Toast Unique

  Golden bread is a Canadian staple that's quite similar to classic French toast, but one key ingredient sets it apart and gives it a Quebec-style flair.

  By Arianna Endicott Read More

• 37 Tasty Dinner Recipes From Your Childhood

  The most comforting foods are often our childhood favorites. Enjoy a little nostalgia with this collection of recipes, from pizza pinwheels to sloppy joes.

  By Monika Sudakov Read More

• The Subtle Differences Between Dill And Dill Weed

  Though dill and dill weed come from the same plant, they have very different uses in cooking. Here's what you need to know about each and how to use it.

  By Will Godfrey Read More

• A Coat Of Cornstarch Leads To A Crispier Chicken-Fried Steak

  Trying to get your chicken-fried steak as crispy as possible? Using cornstarch as part of the preparation process will lead to a crispness you'll adore.

  By Kuamel Stewart Read More

• The Best Ways To Achieve A Meltier Breakfast Sandwich

  Making your own breakfast sandwich takes some serious skill. If you want a meltier breakfast sandwich with perfect components, follow these steps.

  By Stacie Adams Read More

• 14 Delicious Ways To Upgrade Your Desserts With Instant Pudding Mix

  Instant pudding mix can deliver you some instant, sweet, nostalgic gratification, or it can be the secret ingredient in a pile of delectable dessert recipes.

  By Jay Wilson Read More

• What Makes French-Style Mac And Cheese Different From The Rest?

  Think making something French makes it fancier? Well, you're probably right. It doesn't take many more ingredients to put a French spin on this comfort food.

  By Patrick Bauman Read More

• What Is A Spoon Salad And What's The Point?

  Chopped foods have been around for eons, and chopped salads for nearly a century. Meet the next iteration of chopped salads - a salad you can eat with a spoon.

  By Stacie Adams Read More

• Add Salt To Your Homemade Ice Cream And Taste The Difference

  Adding salt to ice cream can improve any recipe for any flavor, and it couldn't be easier to try it out and get creative with complementary add-ins.

  By Arianna Endicott Read More

• Hummus Is The Unexpected Upgrade Your Boxed Mac And Cheese Needs

  Hummus is the slept-on ingredient for elevating boxed mac and cheese, turning this simple, classic meal into a more nutritious and creamy delight.

  By S. Ferrari Read More

• For Beautifully Crispy Scallops, Throw Them In The Oven

  Although pan-searing scallops is an easy way to prepare these rich, buttery shellfish, it doesn't work for certain recipes. Especially if you want crunch.

  By Allie Ward Read More

• Add Red Rice To Stews For A Perfect Al Dente Bite

  If food for you doesn't get much better than a hearty stew, then prepare to be wowed. Here are all the reasons you should add red rice to the pot.

  By Tom Maxwell Read More

• Spice Up The Taste Of Garlic Bread With A Slathering Of Chili Crisp

  Even the most basic comfort food dishes need a little upgrade every once in a while. We've got an easy way to add some heat to your garlic bread recipe.

  By Crystal Antonace Read More

• Your Slow Cooker Is The Secret To Roasted Garlic That Won't Burn

  It's easy to lose track of time when something is slow-roasting in the oven. We've got a foolproof method for making the perfect batch of roasted garlic.

  By Allie Ward Read More

• For Superior Potato Skins, Change The Way You're Cutting Them

  There's a simple change you can make to the way you prep potatoes that will change your potato skin game. All you have to do is cut them differently.

  By Jessica Fleming-Montoya Read More

• How To Make Sure Your Halloumi Cheese Is Perfectly Cooked

  There aren't very many cheeses that can stand up to the heat alone. When cooking a firm cheese straight-up there are a few important things to keep in mind.

  By Riya Anne Polcastro Read More

• Chopped Nuts Give Overnight Oats Some Much-Needed Texture

  We all love a batch of super-creamy, delicious overnight oats. Choosing the right toppings can take this go-to breakfast dish to satisfying new heights.

  By Allison Lindsey Read More

• For Next-Level Fondant Potatoes, Keep Your Aromatics Whole

  To slowly infuse your velvety fondant potatoes with remarkable flavor, don’t bother mincing your aromatics - instead, add them whole to the pan.

  By Madalyn Mackarey Read More

• The Best Steak Sandwiches Are All About The Condiments

  If you really want to enhance the taste of your next steak sandwich, ditch the standard mayo and hot sauce for some unique, flavor-boosting condiments.

  By Greta Pano Read More

• Lavash Bread Is The Secret To An Easy, Unique Homemade Pizza

  Everyone loves pizza night but there's not always the right amount of time for the prep work. Since the dough takes the most effort we've found a quicker way.

  By Julia Mullaney Read More

• The Oven Trick For Making Soup That Tastes Like It Simmered All Day

  Unlock hidden flavors in your homemade soup using a surprising oven hack. Your simmer game will never be the same with this crafty technique.

  By Tom Maxwell Read More

• Your Oven Is The Secret For Easy, Fast Polenta

  Making polenta on the stovetop is a labor of love. Standing, stirring, watching, tasting. What if there was a more hands-off approach to this tasty dish?

  By S. Ferrari Read More

• Brown Butter Is The Key To Oatmeal Pancakes That Actually Taste Good

  There's a trick that will go a long way toward perfecting your oatmeal pancake recipe: Instead of simply melting your butter, brown it.

  By Tom Maxwell Read More

• Chef-Approved Tips For Building The Best Club Sandwich

  If you have a craving for a club sandwich and the ingredients, we have the expert recommendations that will satiate your craving spectacularly.

  By Stacie Adams Read More

• Vegan Squid Ink Pasta Is Way Easier Than You'd Think

  While it may seem impossible to create a vegan version of squid ink pasta, it's actually way easier than you'd think and it doesn't require any food coloring.

  By Kalea Martin Read More

• The Best Type Of Fish To Use For Homemade Fish Sticks

  Standing at the seafood display at the local grocery store can be a little overwhelming. If you're looking to recreate a frozen classic at home, choose wisely.

  By C.A. Pinkham Read More

• For Perfectly Intact Fish Filets, Cook An Extra One To Check For Doneness

  When serving food at a dinner party, presentation is as important as taste. So, to check fish is done, cook an extra filet to keep guests' portions intact.

  By Allie Ward Read More

• 10 Common Mistakes People Make With Tomato Sauce

  Tomato sauce may seem like an easy ingredient to master, but if you're making even one of these common mistakes, you're missing out on all your sauce can offer.

  By Trevor Carlson Read More

• Bored Of Your Go-To Pasta Salad? Throw In Some Shrimp

  Whether you're whipping up a creamy masterpiece or a zingy vinaigrette-based pasta salad, we've got an easy upgrade for you to try. Here's how to do it right.

  By Riya Anne Polcastro Read More

• Easily Fix Drab French Onion Soup With A Couple Bay Leaves

  Homemade French onion soup can delight your taste buds, but if you aren't adding a few bay leaves to your recipe, you might be missing out on even more flavor.

  By Arianna Endicott Read More

• The Flavors Of A Dirty Martini Will Bring Out The Best In Your Pork Chops

  While a dirty martini might be an acquired taste, its flavors might be everything you need to pair with a pork chop ... and not in an obvious way.

  By Riya Anne Polcastro Read More

• The Top Mistake To Avoid When Making Brisket In A Slow Cooker

  Slow cookers may seem fool-proof, but there are certain recipes that require more attention than you would think. You don't want to mess up the brisket.

  By Matthew Wilson Read More

• When Making Hot Pot At Home, A Clear Broth Is A Happy Broth

  Craving the warmth of hot pot at home? Here's how to make it for yourself. Like many great soups, the perfect taste starts with choosing the right broth.

  By Carolyn Jenkins Read More

• For An Ultra-Crispy Casserole, Use A Shallow Baking Dish

  Let's be real. The perfect casserole has golden crispy topping and layers of melty goodness below. What if there was a way to get even more crunch?

  By Julia Mullaney Read More

• It's Time To Serve Those Morning Eggs On A Bed Of Mashed Plantains

  Switch up your breakfast game by swapping out your morning potatoes for mashed plantains. Here's how to prep them based on your favorite flavor profile.

  By Jessica Fleming-Montoya Read More

• Got Leftover Spaghetti And Garlic Bread? Make A Sandwich

  Leftover spaghetti and garlic bread is an already great meal, but you can make a sandwich out of them for an even more elevated leftover experience.

  By Crystal Antonace Read More

• Canned Chipotles Are Key To Creating A Streamlined Version Of Al Pastor At Home

  No worries if you don't have a vertical spit or access to all of the traditional ingredients to make tacos al pastor at home. This is a quick, easy fix.

  By Wendy Mead Read More

• Why Cornstarch Is Essential For Takeout-Quality Egg Drop Soup

  Try as you might, making egg drop soup at home can be a little tricky. It's easier than you think to get the right consistency using this simple pantry staple.

  By Riya Anne Polcastro Read More

• The Biggest Mistake To Avoid When Making Fondue

  It's fondue night and everyone is gathered around the table, ready to dip away. The last thing you want is for the entire night to be ruined.

  By Riya Anne Polcastro Read More

• Take Your Paella To The Grill For A Delicious Twist On The Classic

  There are certain ingredients and methods used to make paella for it to be authentic. But if you're prepared to break conventions, cook it on the grill.

  By Asia McLain Read More

• The Secret For A Restaurant-Worthy Deep Dish Pizza Is Your Slow Cooker

  For truly restaurant-quality, swoon-worthy deep dish pizza, you don't need to go to Chicago. Just use your slow cooker and make one right at home.

  By Greta Pano Read More

• The Difference Between Tomato Paste In A Tube Vs A Can

  Tomato paste generally comes in a can or a tube, and which one you use might depend on what you're making at home and how much of the ingredient you need.

  By Betsy Parks Read More

• What Is Lemon Zest And How Do You Use It?

  Stop throwing away lemon peels! Their zest can find a variety of delicious culinary uses. Here's how and where you can use lemon zest in your kitchen

  By Trevor Carlson Read More

• No Wrappers, No Problem. Top Rice Noodles With Your Dumpling Filling

  Using up or forgetting wrappers when making dumplings doesn't mean your leftovers have to go to waste. Rice noodles are all you need to salvage the meal.

  By Will Godfrey Read More

• The Red Wine Ratio Tip For Restaurant-Worthy Braised Short Ribs

  The secret to delectable short ribs lies in the braising liquid. Finding the perfect ratio between wine and beef stock is absolutely essential.

  By Matthew Wilson Read More

• Timing Is Everything When It Comes To Making The Best Carbonara

  Carbonara sauce comes together in about the time it takes for the pasta to boil, so having a game plan and sticking to it is key for the silkiest results.

  By Will Godfrey Read More

• For Extra Crispy Bacon-Wrapped Shrimp, Start With A Partial Bake

  Whether an appetizer or part of a main, bacon-wrapped shrimp is a winning combo. But it's a good idea to give bacon a head start in the cooking process.

  By Dawn Hammon Read More

• Ranch Is The Flavor-Packed Ingredient For Game-Changing Deviled Eggs

  Deviled eggs are a great appetizer for any occasion. Try adding ranch seasoning into the mix to pack in heaps more flavor and level up your deviled egg game.

  By Asia McLain Read More

• It's Time To Take Hummus Up A Notch With A Helping Of Avocado

  If you're looking to take your hummus up a notch with an extra-velvety consistency (not to mention added health benefits) avocado is the way to go.

  By Asia McLain Read More

• Pan-Fry Cinnamon Toast For A Crispy, Caramelized Bite

  By changing how you prepare it cinnamon toast can go from a simple indulgence to something truly phenomenal. The key is to skip the traditional toaster method.

  By Riya Anne Polcastro Read More

• The Meat Tip For Making A Bodega-Worthy Chopped Cheese At Home

  Chopped cheese has become as synonymous with NYC as pizza and bagels. But if you plan to make one at home, there's something you should know about the meat.

  By Erin Metz Read More

• Beer Is The Secret Ingredient For A Rich And Flavorful Shepherd's Pie

  Beer will make it rich and flavorful. Food is proven to taste better after a few sips of alcohol, but that's not why beer can improve a Shepherd's pie.

  By Kalea Martin Read More

• Cauliflower Nachos Are A Perfect Keto Option For Taco Night

  Nachos don't have to be made with chips; you can use anything as the base. If you're looking for a keto-friendly option, try making them with cauliflower.

  By Julia Mullaney Read More

• Bacon Vs Sausage: Everything You Need To Know

  Bacon and sausage have a lot in common, but they're also plenty different. We're breaking down everything you need to know about these delicious meats.

  By Jessica A. Scott Read More

• You Can Absolutely Make Clam Pasta With The Canned Variety

  Incorporating canned clams into pasta dishes eliminates the process of shucking fresh clams - plus, they're shelf-stable and tend to be more affordable.

  By Stacie Adams Read More

• What's The Difference Between A Steak Burger And Hamburger?

  Hamburgers and steak burgers are different enough that you'll want to know what sets them apart before cooking at home or ordering them at a restaurant.

  By Julia Mullaney Read More

• Crisp Up Chickpeas For A Deliciously Gluten-Free Crouton Swap

  Let's be real, it's not an option to just omit croutons from a recipe. You need that crunch. Head to the pantry for this excellent gluten-free sub.

  By Allison Lindsey Read More

• Smoked Salmon Is The Salty Addition Your Quiche Deserves

  If you've been looking for ways to take your homemade brunch game up a few levels, you've found it. There are certain ingredients that just feel fancy, right?

  By Madalyn Mackarey Read More

• All You Need Are 2 Ingredients For Your Own Nutella Copycat

  It's way easier than you think to make your own Nutella from scratch right at home. Plus, it only requires two ingredients.

  By Julia Mullaney Read More

• What's The Deal With TikTok's Viral Swamp Soup?

  The swamp soup that went viral on TikTok is worth making at home anytime -- here's everything you need to know about why it's such a hit online.

  By Arianna Endicott Read More

• The Case For Cooking Your Meat For A Full 24 Hours

  The best method for cooking meat has always been low and slow. It's even possible to cook it for 24 hours without it drying out. Here's why you should.

  By Tom Maxwell Read More

• What Is Allemande Sauce And What Is It Used For?

  Allemande is one of the five core sauces in French cooking. But how exactly is it made and what sort of dishes can it be served with? Here's the lowdown.

  By C.A. Pinkham Read More

• Egg Yolk Confit Is A Delicate, Beautiful Way To Top Almost Any Dish

  Egg yolk confit is the stuff of fine dining. But it's also easy enough to master at home if you get your process, temperatures, and timings just right.

  By Wendy Mead Read More

• Rice Cake Lasagna Is The Ultimate Italian And Korean Mashup

  If you're looking for a cheesy, comforting casserole bursting with Korean and Italian flavors, dig into a lasagna made with chewy rice cakes.

  By Stacie Adams Read More

• How To Take The Bitter Bite Out Of Radicchio

  Radicchio is known equally for its vibrant purple and white stripes, and its bitter taste. But there are easy ways to temper its taste in raw or cooked dishes.

  By Michael Serrur Read More

• The Key To Crispy Dumplings Is A Little Cornstarch

  Whether made from scratch or purchased frozen from a store, dumplings are a delightful bite. Give your favorite dumplings crispy bottoms with this simple trick.

  By Tom Maxwell Read More

• 9 Mistakes Everyone Makes When Cooking French Onion Soup

  French onion soup is delicious -- and tricky. We're taking a look at the 9 mistakes people make when serving up this rich, beefy, onion-laden delight.

  By Paula Beaton Read More

• What Does Butter Basting Steak Actually Do?

  Looking to up your steak game? Then you might want to give butter-basting a try. We take a look at what it is, how to do it, and what it does to your steak.

  By C.A. Pinkham Read More

• A Splash Of Worcestershire Sauce Is The Ingredient Your Guacamole Is Missing

  To add an extra dose of flavor to your next batch of homemade guacamole, simply add a dash or two of Worcestershire sauce. Here's why.

  By S. Ferrari Read More

• Elevate Steak Night With The Bright Zing Of Mustard Sauce

  No matter what your perferred cut of beef might be, the perfect sauce can take a steak to bold new heights. But what flavor profiles work best?

  By S. Ferrari Read More

• What's The Deal With TikTok's Viral Garlic Parmesan Chicken Pasta?

  Social media is no stranger to food trends. Platforms share dishes that at-home chefs can make. Have you tried TikTok's viral garlic parmesan chicken pasta?

  By Erin Metz Read More

• The Pungent Ingredient That Adds Loads Of Flavor To Mac And Cheese

  Who isn't looking for a new secret ingredient for their mac and cheese recipe? The right combination of cheeses will improve your fave comfort food.

  By Riya Anne Polcastro Read More

• Easily Swap Bacon For Pancetta With One Quick Boiling Tip

  Despite their differences, you can effectively use bacon in recipes that call for pancetta with this boiling tip that makes them taste more similar.

  By Kalea Martin Read More

• A Drizzle Of Milk Will Help Stop Your Lasagna Corners From Getting Overly Burnt

  Drizzling some milk over the edges of your lasagna before baking will help prevent the edges from getting overly dry and burning in the oven.

  By Asia McLain Read More

• Cocoa Powder Is The Secret Ingredient For An Ultra-Rich Pot Roast

  Perhaps pot roast is in your regular dinner menu rotation. Next time you're making it, try incorporating new ingredients to keep everyone on their toes.

  By Riya Anne Polcastro Read More

• The Oil Mistake You're Probably Making With Air-Fried Mushrooms

  Say goodbye to sogginess. Here's how to handle oil and other moisture when air-frying your mushrooms so they turn out perfectly crispy and flavorful.

  By Branden C. Potter Read More

• A Dash Of Sugar Is The Secret To Restaurant-Quality Fried Rice

  By dusting your homemade fried rice with a small amount of sugar, it will develop a mildly sweet flavor that will taste like you bought it from a takeout joint.

  By Kuamel Stewart Read More

• Broiled Grapefruit Is The Deliciously Tart Dessert You Didn't Know You Needed

  Try a toasty twist on a go-to citrus taste with broiled grapefruit. Serve it as a seasoned dessert to bring a little something extra to the table.

  By Will Godfrey Read More

• The Clever Foil Hack That Gives Turkey Bacon Extra Texture

  You don't have to compromise here. You can give your turkey bacon the same wavy, crunchy makeup as bacon, and all it takes is a little aluminum foil.

  By Camryn Teder Read More

• The Ice Bath Technique For Perfectly Poached Shrimp Every Time

  An ice bath helps ensure shrimp is properly cooked and perfectly plump, but to keep your shellfish from becoming dull and watery follow this step.

  By Michael Serrur Read More

• Level Up That Box Of Mac And Cheese With The Tang Of BBQ Sauce

  One ingredient you may not have thought of adding to your boxed mac and cheese that will take it from satisfying to incredible is a little bit of BBQ sauce.

  By Kuamel Stewart Read More

• You Shouldn't Shy Away From Oil When Cooking Salmon

  Cooking salmon may seem difficult but it's actually easier than you think. And, this nifty little bit of oil information will certainly raise your salmon game.

  By Camryn Teder Read More

• What To Keep In Mind For A Perfectly Butterflied Flank Steak

  Butterflied flank steak is a great way to elevate an already tasty meal, but you'll want to keep a few things in mind to make sure you get the technique right.

  By Kuamel Stewart Read More

• Brown Butter Is A Sauce Base Every Pasta Lover Should Know

  Did you know that the base for a legion of unbeatable pasta sauces consists of just one ingredient, and it's one you likely have in your refrigerator right now?

  By Michael Serrur Read More

• Upgrade Your Savory Bowl Of Oats With A Dash Of Your Favorite Hot Sauce

  Oats are a perfectly neutral flavor base that you can zest up with hot sauce and other seasonings to make it the ultimate savory and spicy meal.

  By Lauren Farkas Read More

• The Reason Bacon At A Diner Always Tastes Better Than Homemade

  If you find that your order of bacon or a BLT at a diner always tastes better than when you make it at home, you're not dreaming. This is the reason why.

  By Branden C. Potter Read More

• For Juicier Crab Cakes, Try Baking Them In The Oven

  If your homemade crab cakes tend to be a little on the drier side, you can try baking them in the oven for a much juicier and flavorful result.

  By Kuamel Stewart Read More

• Effortlessly Sear Meat On Its Side With A Simple Fork Hack

  Searing meat on its side doesn't have to take a lot of effort. Simply using a fork to get the job done quickly will lead to a seared meat you'll never forget.

  By Julia Mullaney Read More

• Why You Should Usually Avoid Putting Wet Batter In An Air Fryer

  If you own an air fryer, you already know you can put a lot of things inside of the appliance -- wet batter, however, may not always be the best option.

  By Stacie Adams Read More

• Stuff Some Jalapeños With Cornbread And Thank Us Later

  Instead of incorporating jalapeños into the cornbread, the roles are reversed, resulting in a flavor sensation that surpasses expectations.

  By Branden C. Potter Read More

• Brown Your Leeks To Bring Out A Burst Of Caramelized Flavor

  Caramelized onions are delicious, but have you ever tried caramelizing leeks? Browning these green wonders opens up a whole new world of flavor.

  By Madalyn Mackarey Read More

• 10 Canned Biscuit Hacks You'll Wish You Knew Sooner

  Love canned biscuits? Then you need to know about these hacks, which turn the kitchen staple into cinnamon rolls, pretzel bites, and much more.

  By Jessica A. Scott Read More

• Apple Cider Vinegar Is A Slept-On Ingredient For Homemade Pickles

  Looking to jazz up your homemade pickles? Make them with an apple cider vinegar-based brine and prepare to be amazed.

  By Madalyn Mackarey Read More

• Hard-Boiled Egg Yolks Are Key For An Easy-To-Make Hollandaise Sauce

  Though made from only three ingredients, hollandaise can be a tricky sauce to get right. Hard-boiled eggs are the hack to making your life easier.

  By Kalea Martin Read More

• Cabbage Steaks Are A Show-Stopping Vegan Alternative To Beef

  Over the years many vegetables have made an appearance on the grill, trying their best to replace steak. Will this new option be your favorite?

  By Wendy Mead Read More

• Fry Some Burrata And You'll Never Think Of Mozzarella Sticks Again

  If frozen mozzarella sticks, or even ones made from scratch, are your go-to appetizer, it's time for an upgrade. Get ready for new-and-improved fried cheese.

  By Julia Mullaney Read More

• Need A Steak Rub ASAP? Break Out The Taco Seasoning

  Creating your own personalized spice blend for a steak rub is pretty rewarding. However, sometimes the pantry can get a little low on the right ingredients.

  By Madalyn Mackarey Read More

• Use Your Slow Cooker For The Easiest Homemade Beef And Broccoli

  Using your slow cooker to re-create a beloved classic takeout dish is a surprisingly simple process that takes very little time and cleanup.

  By Crystal Antonace Read More

• Is Risotto Considered A Rice Or Pasta Dish?

  The only thing you might know about risotto is that it's creamy and known for being hard to make. So let's start from the beginning: What is it, rice or pasta?

  By Ariana DiValentino Read More

• Add Some Tang To Your Next Grilled Cheese With A Helping Of Pickles

  Who doesn't love a classic toasty grilled cheese sandwich? It's a near-perfect combo. If you want to add some tang to your next grilled cheese, look to pickles.

  By Asia McLain Read More

• For Making Easy Vegan Gelatin, Look No Further Than Pectin

  A few tips can help you use plant-based pectin in place of gelatin to whip up everything from vegan puddings to jelly desserts and even homemade gummy candy.

  By Arianna Endicott Read More

• The Secret To Unbelievably Crispy Air-Fried Veggies Lies In A Wet Dredge

  You can easily transform almost any vegetable into a crispy, golden-brown snack in just several minutes using an air fryer and a wet dredge.

  By Michael Serrur Read More

• Why It's Essential To Use Room Temperature Eggs In Carbonara

  Carbonara doesn't have to be difficult to make, and using room temperature eggs instead of cold ones can help you avoid a dreaded pitfall of this dish.

  By Arianna Endicott Read More

• Why Cold Oil Is Essential For Perfectly Crisp Garlic Chips

  If your garlic chips always burn before they turn crisp, there a few reasons why you should hold off on heating your pan and start with cold oil.

  By Molly Wilson Read More

• Waffle Your French Toast For Delicious Pockets Of Syrup

  French toast, with its spiced and custardy interior and beloved eggy, caramelized edges, is even more delicious when prepared in a waffle iron.

  By S. Ferrari Read More

• Garlic Salt Is The Simple Ingredient For A Better Tasting Grilled Cheese

  Your go-to homemade grilled cheese could taste even better with the simple addition of an ingredient you may have never considered before: garlic salt.

  By Kalea Martin Read More

• You Definitely Don't Need A Wok For Takeout-Style Fried Rice

  Fried rice can be tricky to recreate at home if you don't have the right equipment. But takeout-style is achievable even if you don't have a wok.

  By Will Godfrey Read More

• The Reason French Toast Always Tastes So Much Better At A Restaurant

  Homemade French toast is a weekend breakfast favorite, but yours likely doesn't taste as good as the one you order in a restaurant. Here's why.

  By Nick Johnson Read More

• Coffee Creamer Is The Unexpected Ingredient For Unbeatable French Toast

  To instantly upgrade your French toast with a burst of flavor and richness, reach for your favorite coffee creamer and try our ideas for complementary toppings.

  By Allison Lindsey Read More

• A Raw Egg Is The Secret Ingredient To The Creamiest Bowl Of Grits Ever

  Grits are a great way to start the day. They're nutritious and versatile. But for a creamier version -- and an extra boost of protein -- add a raw egg.

  By Crystal Antonace Read More

• Sesame Oil Is Your Key Ingredient For Elevating Nearly Any Soup

  Soups can be delicious, filling, varied, and often mundane. Invigorate your soup with an infusion of a nutty, earthy oil that can be cooked with or drizzled on.

  By Crystal Antonace Read More

• Turn Ganache Into Hot Fudge With One Easy Ingredient Swap

  Chocolate ganache turns hard when it meets cold ice cream, but a bit of corn syrup makes it so silky and flowing, it essentially turns into easy hot fudge.

  By Riya Anne Polcastro Read More

• Stodgy Potato Soup? It's Time To Break Out The Ricer

  Making perfectly creamy, silky-smooth potato soup doesn't rely on specific ingredients, but one specific tool. This handy gadget also makes less work for you.

  By Betsy Parks Read More

• Totally Elevate The Texture Of French Fries With A Quick Blanch

  Have you ever wondered why you can't get your homemade french fries to taste just like those at a fast food restaurant? You might be missing one step.

  By Riya Anne Polcastro Read More

• Season Leftover Puff Pastry Scraps For A New Twist On Croutons

  When you're making tarts or sausage rolls at home, you'll likely be left with scraps of pastry. Season them up and turn them into crunchy croutons.

  By Jessica Fleming-Montoya Read More

• The Best Method For Freezing Your Leftover Homemade BBQ Sauce

  You don't have to use all your homemade BBQ sauce in one sitting -- using the proper method, you can freeze and reuse it whenever you need it.

  By Jonathan Kesh Read More

• Why Alton Brown Insists You Grind Your Own Meat For Burgers

  If you're making burgers at home, there's one step that TV chef Alton Brown insists on: You must grind the meat yourself instead of using store-bought.

  By Stacie Adams Read More

• Ranch Is The Tangy Addition You Need For Velvety Instant Ramen

  Instant ramen doesn't have the same zest that you get at a restaurant. To turn up the flavor, try adding in some ranch seasoning to your homemade bowl.

  By Greta Pano Read More

• The Simple Yet Overlooked Tip For The Best Homemade Ice Cream

  Ice cream isn't too hard to make, but you can't compromise on certain aspects of your recipe, including this overlooked tip for the best results.

  By S. Ferrari Read More

• For Restaurant-Worthy Steak, Start Cooking It Fat-Side Down

  You don't need to go to a restaurant to savor a delectable steak cooked by a trained chef. You can recreate that quality at home if you sear the fat first.

  By Kuamel Stewart Read More

• Give Leftover Meatballs New Life As A Stuffing For Egg Rolls

  If you have any leftover meatballs, repurpose them into another delicious meal. Stuff them into wonton wrappers for a tasty take on egg rolls.

  By Jessica Fleming-Montoya Read More

• The Best Tip For Cooking A Delicious Salmon Dinner In A Hurry

  Weeknight dinners always feel rushed. This cooking technique will give you more quality time with family and less time spent cooking and cleaning.

  By Riya Anne Polcastro Read More

• Amp Up Your Corn On The Cob Game With Rich Compound Butter

  The good news is that making fancy butter requires very little skill in the kitchen. The bad news is that the flavor options can be overwhelming.

  By Betsy Parks Read More

• For Creamy Scrambled Eggs, Try Adding Greek Yogurt

  Want to elevate your classic scrambled egg breakfast? Add some Greek yogurt to your eggs to achieve a tangy and creamy breakfast of champions.

  By Branden C. Potter Read More

• Your Chicken Salad Needs Acid To Balance Out The Fat

  What kind of acidic ingredients are the right ones to use for an unbelievable chicken salad sandwich? The recommended options might surprise you.

  By Stacie Adams Read More

• Giada De Laurentiis' Cheesy Secret Ingredient For Soups And Stews

  If you're looking for a way to amp up some of your favorite recipes, the solution could be in your fridge at this very moment. Just don't throw it away.

  By Arianna Endicott Read More

• The Best Way To Cook Fresh Or Frozen Crab Legs In An Air Fryer

  Cooking crab legs in an air fryer is perhaps the most time-friendly way to whip up a batch. Whether frozen or fresh, here's how to get the best results.

  By Allie Ward Read More

• How To Reheat Scallops For The Best Taste And Texture

  It only takes a couple of minutes to sear the perfectly cooked scallop. Here's how to reheat them without overcooking to maintain the best taste and texture.

  By Allie Ward Read More

• Chorizo Is Your Secret Ingredient For Flavorful Upgraded Sloppy Joes

  Sloppy Joes are a big crowd pleasing meal, but if you want to switch up the original and go for something more flavorful, sub in some chorizo.

  By Jessica Fleming-Montoya Read More

• Why Your Sheet Pan Dinner Ingredients Should All Be The Same Size

  Sheet pan dinners are a great way to get a lot of different ingredients and nutrients cooked all at once. But there's a protocol that's important to follow.

  By Madalyn Mackarey Read More

• Leftover Meatloaf Makes An Unexpectedly Delicious Breakfast

  If you made too much meatloaf for dinner, you needn't wait for lunchtime to devour those leftovers. Instead, heat that tasty loaf for breakfast.

  By S. Ferrari Read More

• A Splash Of Vinegar Is The Punchy Ingredient Your Homemade Sausage Needs

  There's a simple ingredient that will elevate the flavors of any sausage dish and you probably already have it on your condiments shelf: vinegar.

  By Branden C. Potter Read More

• Fish Sauce Is Your Missing Ingredient For The Best Seafood Risotto

  Fish sauce is an incredibly versatile condiment that can add salt, umami, dimension, and richness to a variety of dishes in just a few potent drops.

  By Madalyn Mackarey Read More

• Is Pasta Considered A Vegan-Friendly Food?

  It can be confusing to figure out if pasta is vegan, not to mention the many sauces it comes with, and these simple tips will help you dodge animal products.

  By Ariana DiValentino Read More

• How Long Should You Macerate Fruit For The Best Results?

  Macerating fruit to make a syrupy, delicious topping couldn't be easier, but you do have to be mindful of how long the process takes for different fruits.

  By Matthew Wilson Read More

• Skip The Aluminum Foil For Browned, Caramelized Vegetables

  If you want ultra browned, caramelized roast vegetables but aren't getting the results, you may be making a big mistake: Skip lining your pan with aluminum foil

  By Madalyn Mackarey Read More

Cookware (10)

• Think Twice Before Using Glass Cookware On The Stove

  Some glass cookware shouldn't be used on stoves. Here's what you should know before letting the glass items in your kitchen come into contact with your stove.

  By Nick Johnson Read More

• A Loaf Pan Is Perfect For Personalized Lasagna In A Pinch

  Lasagna may be a great choice for serving a crowd, but you can make a more compact version using a loaf pan whenever you're craving the dish.

  By S. Ferrari Read More

• Skillet Vs Griddle: What's The Difference?

  Let's examine the difference between a skillet and a griddle. Both of these have handles, a flat bottom, and can be made in a variety of materials.

  By Tom Maxwell Read More

• Why Buying A Flat-Bottomed Wok Is Your Best Bet

  A wok can have many uses in your kitchen, but choosing the right one is essential for making the highest-quality meals and making your cookware last.

  By Will Godfrey Read More

• No, You Absolutely Should Not Microwave Your Dutch Oven

  Your Dutch oven may seem all-powerful and indestructible, but there are some things you should never do with it -- including putting it in the microwave,

  By Patrick Bauman Read More

• Here's How Often You Should Be Seasoning Your Cast Iron Skillet

  Seasoning a cast iron skillet helps retain its nonstick surface and prolong its life. A well-cared for cast iron can last decades, so pull out the cooking oil!

  By Stacie Adams Read More

• The Soap Mistakes To Avoid When Cleaning Cast Iron Skillets

  Did you know there is a right and a wrong way to clean your cast iron skillets? While you can use soap to start the process, avoid making these mistakes.

  By Riya Anne Polcastro Read More

• The Reason Your Cast-Iron Skillet Is So Annoyingly Sticky

  If you have ever noticed that your cast-iron skillet has become sticky, here's what to know. And, more importantly, what you can do about it.

  By Elaina Friedman Read More

• The Super Simple Potato Masher Hack For Guacamole In A Flash

  The next time you're at the grocery store, don't walk by those ripe avocados. You now have an easy and fast way to whip up guacamole any time.

  By Betsy Parks Read More

• For Perfectly Cooked Eggs, Choose The Right Spatula For The Job

  Not all kitchen tools are created equal. And the more temperamental the ingredient you're working with, the more important it is to have the right equipment.

  By Riya Anne Polcastro Read More

Costco (16)

• Costco's Chocolate Peanut Butter Pie Is Back And Just As Expensive As Ever

  When Costco debuted its chocolate peanut butter pie, members of the bulk retailer had strong reactions to the price. The pie is back, and so are the comments.

  By Kuamel Stewart Read More

• Could Costco Have Already Ditched Its New Food Court Cookie?

  Not long ago, Costco debuted an absolutely massive fresh-baked chocolate chip cookie. Is it possible the chain is thinking about replacing it already?

  By Matthew Wilson Read More

• Need An Entire Bucket Of Soy Sauce? Head To Your Nearest Costco Business Center

  Your local Costco business center could supply you with an entire bucket of soy sauce if you want one. Here's what you could do with all that soy sauce.

  By Alli Neal Read More

• The Korean Turtle Chips Costco Shoppers Can't Get Enough Of

  A new snack appeared at Costco several months ago. It's the Korean Turtle Chip and they're proving so moreish that shoppers literally can't get enough of them.

  By Stacie Adams Read More

• A Costco Shopper Is In Shambles After Finding A Tooth Crown In Their Spring Rolls

  There's nothing worse than biting into something unexpected. One Costco shopper is understandably distraught after allegedly finding a crown in their food.

  By Stacie Adams Read More

• Why You Need To Explore Costco's So-Called Center Court

  Costco is known as the bargain warehouse, but there's even more savvy shopping strategies if you want to save more money, such as visiting the center court.

  By Stacie Adams Read More

• The Costco Food Court Banh Mi You Can Only Get In One Country

  The Costco food court is beloved for its affordable food options, but one country offers a banh mi that everyone's talking about.

  By Camryn Teder Read More

• Costco May Be Coming Out With Yet Another New Food Court Sandwich

  Costco's food court is one of its most popular features. The retail giant may be coming out with another new sandwich, but it's receiving mixed reviews online.

  By Kuamel Stewart Read More

• The Frozen Wings Costco Shoppers Are Loving In The Air Fryer

  Instead of cooking your Costco wings in the oven or the microwave, throw them in the air fryer to achieve a crispy finish. It could be better than takeout!

  By Carolyn Jenkins Read More

• Costco's Frozen Cauliflower Crust Pizza Is A Gluten-Free Favorite

  Costco's Kirkland Signature Cauliflower Crust Pizza is not only a favorite among people who follow a gluten-free diet -- it's a hit for all pizza lovers.

  By Greta Pano Read More

• Costco Etiquette: Where Should You Leave Your Cart At The Food Court?

  Where should you park your shopping cart full of groceries when grabbing a bite to eat at a Costco food court? Shoppers weigh in on etiquette.

  By Arianna Endicott Read More

• 9 Ways Costco Is Changing In 2024

  Costco's been an amazingly consistent chain over the years, but nothing lasts forever. Here's what's changed so far for 2024 and what might be coming.

  By Jeff Litton Read More

• Costco's New Cranberry Cookies Are Already Feeling The Love Online

  There's a new bakery item in Costco that's already getting a lot of praise on social media. Check out what makes these cranberry cookies so beloved.

  By Dawn Hammon Read More

• The Costco Chicken Sandwich You Can Only Find In New Zealand Food Courts

  Many menu items at Costco stores all over the world are inspired by regional flavors, but in New Zealand Costco offers an American classic - a chicken sandwich.

  By Kalea Martin Read More

• The Costco Checkout Faux Pas You May Not Have Known About

  When it comes time to scan your items at checkout, there's one protocol that cashiers seem to dislike. Here's what you should avoid doing at checkout.

  By Erin Metz Read More

• The Japanese BBQ Sauce Costco Shoppers Can't Get Enough Of

  Costco is full of finds users swear by; some are hard to find, and some are unique to the chain. Lately, users can't get enough of this Japanese barbecue sauce.

  By Arianna Endicott Read More

Culture (6)

• Yakamein: The Cajun-Flavored Noodle Soup With Rich Cultural Roots

  Perhaps one of the most beloved regional cuisines is that of New Orleans. The Cajun- and Creole-inspired foods have rich cultural roots. Next up, try yakamein.

  By Madalyn Mackarey Read More

• Despite What You May Think, Tempura Is Not A Japanese Invention

  Fusion cuisine is wildly popular, and it's much older than you may realize. Despite what you may think, tempura is not a Japanese invention.

  By C.A. Pinkham Read More

• Black History Month: What Really Defines Soul Food?

  Worldwide cuisines have their own recipes that come with their own histories. During Black History Month, we wanted to know: What really defines soul food?

  By Kuamel Stewart Read More

• What Makes TikTok's Yogurt Toast So Special?

  If you've ever been scrolling through TikTok and happened upon the yogurt toast, you may have wondered what makes this viral dish so special.

  By Allie Ward Read More

• Why Herring Is So Popular In The Netherlands During Lent

  The history of the Netherlands and herring are practically inseparable. As a result, the country has some specific customs when it comes to eating the fish.

  By Betsy Parks Read More

• Royals Who Have Ties To Fast Food Restaurants

  Are royals really dining at McDonald's? The connection between the drive-thru and the gates of Buckingham Palace may be stronger than you may think.

  By Ethereal Earl Read More

Cutlery (3)

• What Is A Tourné Knife And What Can You Do With One?

  This small kitchen knife is your new best friend when you want to cut any fruits or veggies that are spherical in shape. Here's why.

  By C.A. Pinkham Read More

• Why A Granton Edge Knife Is Ideal For Cutting Raw Salmon

  When filleting a fresh piece of salmon, it's important to have the proper tools on hand. That includes having the ideal knife for cutting.

  By Matthew Wilson Read More

• Ina Garten's Clever Trick For Keeping Your Knives As Sharp As Possible

  This simple trick in the kitchen will help you keep your knives sharper for longer. Here's what chef Ina Garten does at home.

  By Carolyn Jenkins Read More

Deals And Promotions (4)

• Krispy Kreme's Leap Day Deal Is Probably Best For Feeding A Crowd

  Score some major brownie points with Krispy Kreme's Leap Day deal. This February 29 promo from the beloved donut chain is best for feeding a crowd.

  By Matthew Wilson Read More

• Costco's Exclusive Dash Mini Waffle Makers Just Got A Spring Makeover

  Costco has just debuted a new seasonal mini waffle maker, complete with six unique designs that will make festive waffles for any spring holiday.

  By Dawn Hammon Read More

• Buffalo Wild Wings To Give Away Free Wings Thanks To Super Bowl 2024 Overtime

  Thanks to a big moment in Super Bowl history, Buffalo Wild Wings is offering a huge deal for customers. Here's exactly what we know about it all.

  By Allison Lindsey Read More

• Super Bowl 2024: The Food Deals You Need To Know

  The Super Bowl is arguably the biggest football game of the year, for the food as much as the game itself. This year, here are the food deals you need to know.

  By Riya Anne Polcastro Read More

Design Ideas (1)

• What You Need To Know Before Putting Granite Counters In Your Kitchen

  Granite can be a great option if you're looking for a hard-wearing and resistant countertop. But there are a few things to know before installing them.

  By Julia Mullaney Read More

Desserts (1)

• Maple-Glazed Air Fryer Apple Fritter Recipe

  Crispy on the outside and cakey on the inside, these air fryer apple fritters with maple and cinnamon taste like fall donuts without the mess of deep frying.

  By Deniz Vergara Read More

Dinner (2)

• Chimichurri Pork Shoulder Steaks Recipe

  Though commonly paired with beef steaks, herby chimichurri sauce also works well with the more budget-friendly pork steaks used in this recipe.

  By Deniz Vergara Read More

• Classic Italian Meatballs Recipe

  Homemade beef meatballs in marinara sauce are an essential for any home chef, and this recipe shows you how to master the duo's preparation.

  By Deniz Vergara Read More

Dunkin’ (4)

• Dunkin Donuts Nutrition: Which Donuts Are Healthiest?

  There are plenty of offerings at Dunkin' that have fewer calories, fat, and added sugars, so if you're hankering for a doughnut, order one of these.

  By Sydney Baker Read More

• Dunkin' Is Leaping Into Spring With A Host Of New Menu Items

  Your early-morning coffee run is about to get a whole lot sweeter. Dunkin' is leaping into spring with a host of new menu items available for a limited time.

  By Kuamel Stewart Read More

• We Tried Every Item On Dunkin's New DunKings Menu And Ranked Them

  We tried Dunkin's new limited-time Ben Affleck, Matt Damon, and Tom Brady-inspired DunKings Menu and ranked each of the items from miss to hit.

  By Michael Palan Read More

• We Finally Know Where Dunkin' Gets Its Donuts From

  Does Dunkin' make its donuts fresh on premises or does it get its donuts from elsewhere? One TikTok user reveals behind-the-scenes secrets.

  By Ariana DiValentino Read More

Easter (1)

• When Is Easter 2024?

  People around the world celebrate Easter, and many spend the holiday eating ham and eating bunny confection. But the holiday's date changes annually.

  By Patrick Bauman Read More

Entertainment (4)

• The Grenade-Shaped Hot Sauce That's A Total Disappointment

  Two brothers decided to go scorched earth on their taste buds with a hot sauce tasting test for the ages. One grenade-shaped entry proved to be a total dud.

  By Allison Lindsey Read More

• Princess Diana's Favorite Meal Was Oddly Normal

  Princess Diana wasn't a great cook, but she loved good food. Her favorite meal is actually something you could easily make at home in your own kitchen.

  By Noor Anand Chawla Read More

• Why Green Beans In A Bag Are Having A Moment On TikTok

  What food enthusiast doesn't appreciate a good viral food video? There's a good reason why green beans in a bag are having a moment on TikTok.

  By Kuamel Stewart Read More

• The Ultimate Ranking Of Super Bowl 2024 Food Commercials

  For a lot of people, the commercials are a highlight of every Super Bowl! Here's our ranking of every food and drink commercial from Super Bowl LVIII.

  By Jeff Litton Read More

Exclusives (34)

• Wendy's Cinnabon Pull-Apart Review: This New Fast Food Breakfast Item Is CinnaYum

  Wendy's has teamed up with Cinnabon to offer the Cinnamon Pull-Apart as a sweet breakfast treat -- but is this sugary offering worth the early-morning visit?

  By Michael Palan Read More

• We Tried McDonald's New Savory Chili WcDonald's Sauce And It's Wc-Idly 'Swicy'

  McDonald's new Savory Chili WcDonald's Sauce is unlike anything you've tried from the iconic fast food chain before. Here's everything you need to know.

  By Michael Palan Read More

• The Dessert Wine Sommelier Doreen Winkler Says Skeptics Should Try

  For those hesitant to give dessert wines a try, sommelier Doreen Winkler has a few recommendations that will allow skeptics to experience the best available.

  By Stacie Adams Read More

• KFC Chizza Review: It's A Fun Gimmick To Try Just Once

  KFC's new Chizza combines two favorites, fried chicken and pizza, into one dish, and while the end result is fun, it's nothing to write home about.

  By Michael Palan Read More

• We Tried 14 Store-Bought Tortilla Chips And Found A New Favorite

  Tortilla chips are a great snack for a party or binging your favorite series, but which brand tastes the best? We tried 14 major brands and crowned a winner.

  By Jenn Carnevale Read More

• We Tried 8 Methods For Peeling Garlic And One Was A Clear Winner

  We did the dirty work of finding the easiest way to peel garlic so you can spare your nose, hands, knives, and nerves. The winning method surprised us.

  By Monika Sudakov Read More

• The Ultimate Ranking Of Girl Scout Cookie Knockoffs

  Girl Scout cookies are available at the start of every year, but what do you do when the season's over? Here's our ranking of the best copycat options.

  By Jenn Carnevale Read More

• We Tasted And Ranked 7 Cheez-It Imposters

  Which Cheez-It imposter is the very best? We bought, tried, and ranked seven different copycat crackers to answer this very question. Here are the results.

  By Jenn Carnevale Read More

• Lay's Sweet & Spicy Honey Chip Review: Unfortunately, The New Flavor Just Isn't Very 'Swicy'

  Sweet and spicy is the flavor of the moment, and Lay’s has joined the trend with its new flavor of chips. We grabbed a bag to find out if they hit the mark.

  By Michael Palan Read More

• Rao's Made For Home Pizzas Review: They Were Good, But Didn't Wow Us

  Rao's is known for its sauces, but how well does it do frozen pizza? We taste-tasted Rao's four Made for Home frozen pizza options, and here's what we think.

  By Jenn Carnevale Read More

• We Tried Taco Bell's New Desserts And 2 Are Definitely Worth A Taste

  Taco Bell is bringing a new lineup of desserts this year with the Baja Blast gelato and pie, and an all new Choco Taco. Are they any good? We went to find out.

  By Jennifer Richmond Read More

• Fly By Jing Founder And CEO Shares Her Go-To Ingredients For Perfect Jiaozi

  Making jiaozi from scratch is a labor of love. But, Fly By Jing CEO Jing Gao is on hand to help get the best results and shares her tips on the best fillings.

  By Jessica Fleming-Montoya Read More

• Why You Should Never Put Ice In Dessert Wine, According To A Sommelier

  Named among Forbes' top U.S. sommeliers, there's little Doreen Winkler doesn't know about wine. Here's why she says to never add ice to dessert varieties.

  By Patrick Bauman Read More

• Pepperidge Farm Milano London Fog Cookie Review: Will These Earl Grey Treats Brighten Up Your Foggy Day?

  Inspired by the sophisticated flavors of the classic London Fog tea latte, these limited-edition treats promise to elevate your cookie experience. But do they?

  By Jenn Carnevale Read More

• The Biggest Mistake You're Making With Jiaozi, According To Chef Jing Gao

  As delicious as they are, jiaozi can be tricky to get right if you're making them from scratch. But if you heed Jing Gao's advice you will avoid this pitfall.

  By Jessica Fleming-Montoya Read More

• We Tasted 21 Taco Bell Menu Items And This One Reigns Supreme

  Taco Bell has an expansive menu, but should you order a chalupa or a quesadilla? Never fear! Here's our ranking of all their menu items, from worst to best.

  By Emily Kammerlohr Read More

• 818 And Rao's Pasta Alla Tequila Kit Review: A Boozy Delight Straight From Nonna's Kitchen

  Rao's Homemade and 818 Tequila have released a Pasta Alla Tequila kit allowing you to enjoy a boozy pasta meal at home, and we tried it out.

  By Monika Sudakov Read More

• The Ultimate Ranking Of Cheez-It Flavors

  Will the classics stand their ground, or will a wild card flavor emerge as the winner? Snack vicariously through our taste test adventure and find out.

  By Jenn Carnevale Read More

• Why It's So Important To Take Your Time When Making Jiaozi, According To An Expert

  Sometimes, when making a delicious dish like jiaozi, we wish it would cook faster. But with these dumplings, this expert says it's better to take your time.

  By Jessica Fleming-Montoya Read More

• We Tried Crystal Light's Mixology, Immunity Support, And Energy Boost Lines And Have Mixed Feelings

  Crystal Light has released three new product lines. Mixology, Immunity Support, and Energy Boost each feature their own flavors, and we tried a handful of them.

  By Michael Palan Read More

• The Top Tips For Making Jiaozi Wrappers From Scratch, According To An Expert

  Jiaozi is traditionally eaten to celebrate the new year in China. Now seen in kitchens throughout the West, this expert has tips on making their wrappers.

  By Patrick Bauman Read More

• Taco Bell's New Cheesy Chicken Crispanada Review: Immediately Yes

  The cheesy chicken Crispanada is the newest item to hit Taco Bell's menu and we wasted no time in taste testing it, not once but twice. Here's all the details.

  By Michael Palan Read More

• Dolly Parton's Duncan Hines Baking Mixes Review: There Were Both Hits And Misses

  Dolly Parton's releasing more Southern comfort food than ever for 2024, including new Duncan Hines baking mixes. We tried a few, and here's what we think.

  By Monika Sudakov Read More

• Chef Tips For Restaurant-Quality Fried Chicken At Home

  There's nothing better than biting into a piece of crispy, yet juicy, fried chicken. Here are some tips from a pro to help you replicate the dish at home.

  By C.A. Pinkham Read More

• We Tried Betty Crocker Oreo Baking Mixes And Only One Was Really A Hit

  Oreo and Betty Crocker have released four Oreo-infused baking mixes and an Oreo-inspired frosting, and our professional baker tried and evaluated each of them.

  By Monika Sudakov Read More

• We Tried 8 Flavors Of Simply Spiked Lemonade And Limeade And This Is Our Favorite

  Simply Spiked is kicking of 2024 by adding four new limeade flavors to its four lemonade flavors. We've tried all eight citrus blends and crowned a champion.

  By Monika Sudakov Read More

• Aldi Vs Walmart: Which Store-Brand Pasta Sauce Is Better?

  Aldi and Walmart stand as mighty contenders in the realm of low-priced venues, but when it comes to their store-brand pasta sauces, which one reigns supreme?

  By Jenn Carnevale Read More

• We Tried Tostitos' Super Bowl 2024 Pop-Up Restaurant: Was It A Touchdown?

  For Super Bowl LVIII, Tostitos dropped a three-day pop-up restaurant in Las Vegas: Tost by Tostitos. We got a table and tried Tost's tortilla-centric dishes.

  By Michael Palan Read More

• We Tried A Bizarre Kitchen Tool Made Specifically For Flipping Fried Eggs

  This tool looks like a spatula-tong hybrid that promises to grip and flip eggs quickly and effectively. Clearly, we had to find out if it actually works.

  By Monika Sudakov Read More

• Coca-Cola Spiced Review: Does This New Raspberry Flavor Really Spice Things Up?

  Coca-Cola's adding two new flavors: Coca-Cola Spiced and Coca-Cola Spied Zero Sugar. We tried these new raspberry-spice Cokes, and here's what we think.

  By Michael Palan Read More

• We Tried Pizza Hut's Hot Honey Pepperoni Pizza And Wings To See If They Really Are Swicy

  Are the new, limited-time-only hot honey pepperoni pizza and wings from Pizza Hut a toothsome fire we never want extinguished or a saccharine disaster?

  By Michael Palan Read More

• Chef Ji Hye Kim's Batch Cooking Tip For Better Korean Fried Chicken

  Achieving the crispiest Korean-style fried chicken can be challenging. But here, Chef Ji Hye Kim reveals her batch cooking secrets for the best results.

  By Riya Anne Polcastro Read More

• We Tasted And Ranked Every Girl Scout Cookie

  Get ready for some childhood nostalgia - Girl Scout Cookie season is here, and we've tried ranked every cookie in the current lineup worst to first.

  By Michael Palan Read More

• Popeyes' Heart-Shaped Strawberry Biscuit Review: The Perfect Sweet Treat For Your Sweetie

  Popeyes is giving its strawberry biscuit a makeover this year for Valentine's Day. We headed to our nearest location to give this heart-shaped treat a try.

  By Michael Palan Read More

Facts (36)

• Do Canned Sardines Have Bones And Can You Eat Them?

  Sardines are one of the most underrated edible fish, yet you may be wondering whether or not the canned kind have bones, and whether you can eat them.

  By Kalea Martin Read More

• Is There An Official Definition For A Sprig Of Herbs?

  You'll often find a recipe that calls for a sprig of mint or thyme, but how much exactly is a sprig? It actually depends on the herb you're using.

  By Madalyn Mackarey Read More

• What That Reserve Label Means On Your Bottle Of Wine

  Understanding wine labels can enhance your wine-drinking experience from the year to the variety. What does that reserve label mean on your bottle of wine?

  By Patrick Bauman Read More

• Is There An Actual Difference Between A Dip And A Sauce?

  While you may be tempted to use the terms dip and sauce interchangeably, there are actually differences that set these two things apart from each other.

  By Andra Picincu Read More

• Is There A Difference Between Chinese And Japanese Soy Sauce?

  While at first glance, the liquid in the bottle appears similar, the ingredients used to create Chinese and Japanese soy sauce develop unique flavors.

  By Cristine Struble Read More

• Why You Need To Be Careful When Buying Dairy-Free Chocolate

  Some food regulations aren't as straightforward as others, and there are several reasons you need to be careful when buying dairy-free chocolate.

  By Arianna Endicott Read More

• Can You Substitute Canned Octopus For Fresh?

  If you've ever wondered whether you can you substitute canned octopus for fresh or not, there are some things you need to know before giving it a try.

  By Riya Anne Polcastro Read More

• Here's How Many Pizza Rolls You'd Have To Eat To Equal An Entire Pie

  Pizza rolls are a beloved snack for their small size, but have you ever wondered how many of the little dough pockets add up to an entire pie?

  By Kalea Martin Read More

• If You Order Marinara Sauce In Italy, You May Not Get What You Expect

  You might think you know everything about marinara sauce, but it turns out that this classic Italian recipe is different depending on where it's prepared.

  By Kalea Martin Read More

• Why Don't Bananas Have Seeds?

  From mangoes to apples, most of the fruits we eat contain a seed of some sort. But bananas, you might have noticed, don't have any. So what's the deal?

  By Tom Maxwell Read More

• Why Does Arizona Iced Tea Come So Cheap?

  Finding a drink that's both delicious and affordable can feel impossible. One of the few food and drink brands unchanged by inflation is AriZona Iced Tea.

  By Camryn Teder Read More

• 10 False Facts About French Fries You Probably Thought Were True

  Just as with any popular food, there are plenty of misconceptions about french fries, but we're here to set the record straight once and for all.

  By Emily Kammerlohr Read More

• The Difference Between Culinary And Ceremonial-Grade Matcha

  Matcha is delightful whether it's in a beverage or baked good, and it often comes labeled as either culinary or ceremonial grade, but what is the difference?

  By Tom Maxwell Read More

• Milk Vs Oatmeal Stout: What's The Difference?

  It can be challenging to decipher the distinctions among various beers. When it comes to stout, what's the difference between the milk and oatmeal varieties?

  By Jonathan Kesh Read More

• Why Homemade Ice Cream Is Always A Better Bet Than Store-Bought

  There's something about homemade ice cream that tastes better. If you can't put your finger on it, you're not alone. You might be surprised at the reasons why.

  By Camryn Teder Read More

• What Is Andouille Sausage And How Do You Cook With It?

  Though you may have never heard of andouille sausage by name, you may have eaten it before without even knowing it. Here's how it's made and used in cooking.

  By Jessica A. Scott Read More

• It Turns Out Tea Cups And Coffee Mugs Look Different For A Reason

  You may have noticed that tea cups and coffee mugs don't look exactly the same, and it turns out there is a reason for their notable differences.

  By Jonathan Kesh Read More

• Qualities To Look Out For When Buying Fresh Cheese

  Stretchy mozzarella, tangy goat cheese, salty feta -- fresh cheeses are the best. But how do you know you're picking out freshest cheese possible?

  By Madalyn Mackarey Read More

• Don't Fall For These 12 Fried Chicken Myths

  There is a lot to learn about this dish. Let's take a deep dive and see what we can learn about one of the world's favorite ways to eat chicken.

  By Jessica A. Scott Read More

• Dungeness Vs King Crab: Which Is The Better Buy?

  If you've ever enjoyed a good crab dish, you may be familiar with the Dungeness and King crab varieties. When it comes to making crab, which is the better buy?

  By C.A. Pinkham Read More

• Toned Milk: What Is It And How Is It Produced?

  There are dozens of different types of milk available on store shelves these days. Here's how toned milk is different from all the others and how it's made.

  By Jennifer Anyabuine Read More

• Kue Keju: The Indonesian Cheese Cookies With Dutch Origins

  Whether you call them kue keju or kaastengels, savory, crispy cheese cookies are beloved holiday treats in both Indonesia and the Netherlands.

  By C.A. Pinkham Read More

• Is Lasagna Technically Considered A Casserole?

  Is there anything better than a debate about food? What exactly makes a dish qualify as a casserole just may surprise you. It's more than the bakeware.

  By Erin Metz Read More

• The Spicy Ingredients That Make Mexican Chocolate Ice Cream Unique

  If you've ever tried it, then you know Mexican chocolate ice cream stands out from the regular kind. Here are the spicy ingredients that make it unique.

  By Jessica Fleming-Montoya Read More

• Why Sheep Cheese Is So Hard To Come By In The US

  The cheese shelf at your local grocery store is probably not going to have a big selection of sheep cheese and there's a particular reason why.

  By Arianna Endicott Read More

• Muesli Vs Granola: The Difference Between These Oat-Based Cereals

  Picture this: You've run out of your favorite granola, so you reach for the muesli instead. What you're about to eat might not be what you're expecting.

  By C.A. Pinkham Read More

• How Many Calories Are In A Slice Of New York-Style Pizza?

  New York pizza varies wildly in size; dollar slices can be small, while others contain twice the amount of cheese. So how many calories should you expect?

  By Dan Myers Read More

• The Subtle Difference That Separates Flatbread From Pizza

  Trust us when we say you don't want to anger the pizza purists out there by calling a flatbread a pizza. The debate may be won by simply looking at a recipe.

  By Wendy Mead Read More

• How Much Beer You'd Have To Drink To Equal A Single Shot Of Liquor

  The beer-making process is a flexible one, resulting in different alcohol percentages. Generally, how much beer you’d have to drink to equal one shot of liquor?

  By Julia Mullaney Read More

• Polenta Vs Grits: The Similarities And Differences Explained

  While polenta and grits have similar methods of preparation, they are made from different types of corn and have different consistencies, tastes, and colors.

  By Jessica A. Scott Read More

• Are Onions Considered Vegetables Or Herbs?

  An onion's powerful flavoring properties and fragrant smell, can make it a bit tricky to determine whether they classify as herbs or vegetables.

  By Lauren Farkas Read More

• What Is Persillade Sauce And What Does It Taste Like?

  Get to know persillade, a sauce with an intriguing name and unique origins. If you've never heard of it, not to worry. Here's what to expect.

  By Kalea Martin Read More

• Pabst Blue Ribbon: 14 Things You Might Not Know About The Popular Beer Brand

  From its unique advertising methods to the production of cheese during Prohibition, here are some of the most interesting things about this popular beer brand.

  By Jacob Smith Read More

• This Is Why Tuna Salad Always Tastes Better At A Restaurant

  Tuna salad's so easy to make, yet the tuna salad you get at a restaurant always seems to taste better than the stuff you make at home. Here's why.

  By Jacob Smith Read More

• The Country That Produces The Most Avocados Worldwide

  Avocados are a versatile superfood used across the world. But where do we get them from? Which country produces the most avocados worldwide?

  By C.A. Pinkham Read More

• This Is How Imitation Crab Is Actually Made

  Imitation crab appears in many dishes, including things like grocery store sushi. Despite this, many Americans turn their noses up at imitation crab.

  By Jacob Smith Read More

Fast Casual (2)

• Chicka-Phila-Roni Is The Jersey Mike's Secret Menu Item You Need To Try

  There's a secret menu item at Jersey Mike's Subs called the Chicka-Phila-Roni which features chicken, grilled onion, peppers, and American cheese.

  By Kalea Martin Read More

• The Ultimate Ranking Of Panda Express Menu Items

  Panda Express is a great place for fast and easy Chinese cuisine, so we tried every item on their menu and ranked each dish according to which we liked best.

  By Emily Kammerlohr Read More

Fast Food (7)

• The Story Behind How White Castle Got Its Name

  Contrary to the images of medieval jousting the name White Castle conjures, there is a far more wholesome story behind how the chain got its name.

  By Matthew Wilson Read More

• The State That Houses Nearly 30% Of All Panda Express Locations

  Panda Express has been a popular stop for speedy American-Chinese food since the 1980s. But there's one state that has far more locations than any other.

  By Will Godfrey Read More

• The Best Fast Food Breakfast Items That Are Available Any Time Of Day

  Whether you like sleeping in or just crave breakfast for dinner, we've got your back. From Cajun biscuits to sliders, here's the best bites available all day.

  By Bryn Gelbart Read More

• What Time Does The Chick-Fil-A Breakfast Menu End?

  Many fast food chains have rolled out breakfast. But if you're hoping to take advantage of Chick-fil-A's breakfast menu, when's the latest that you can arrive?

  By Camryn Teder Read More

• The Chick-Fil-A Hack For An Extra Saucy Sandwich

  Wouldn't it be great if Chick-fil-A's sauces could also double as marinades for its sandwiches? Well, now they can, and you can do it yourself.

  By Allie Ward Read More

• What Does Chick-Fil-A's Polynesian Sauce Taste Like?

  One of Chick-fil-A's most popular condiments is the fried chicken chain's Polynesian Sauce. But what exactly it taste like? Here's what to know.

  By Stacie Adams Read More

• You Can Absolutely Square Up Your Chick-Fil-A Order With Apple Pay

  Apple Pay is a quick and convenient way to pay for your purchases. Luckily, Chick-fil-A allows customers to use this easy payment method.

  By Stacie Adams Read More

Fine Dining (3)

• America's 13 Most Expensive Steakhouses

  It's no surprise that steakhouses are among the most expensive restaurants in America, but some offer menu items that only the wealthiest can afford.

  By Jacob Smith Read More

• Why Does Shrimp At A Steakhouse Always Taste Better Than Homemade?

  Giant slabs of ribeye may by the first image you conjure when picturing a steakhouse, but it's undeniable that shrimp hits different at steakhouses. Here's why.

  By C.A. Pinkham Read More

• The Importance Of The Humble Tasting Spoon In Professional Kitchens

  A good chef will ensure food tastes good during every step of the preparation process. This is where the humble tasting spoon becomes important.

  By C.A. Pinkham Read More

Food History (39)

• The Humble Sandwich Was Actually Named After A Real Person

  The humble sandwich has countless ways to be elevated and can offer you something different every day. But did you know it was named after a real person?

  By Noor Anand Chawla Read More

• How The Ice Cream Sundae Got Its Name

  Like most food history, origin stories tend to be heavily debated. What are the chances this much-loved ice cream treat could have been invented more than once?

  By Erin Metz Read More

• Garlic Bread Isn't All That Italian, Despite What You May Think

  Despite being a staple of Italian menus across the U.S., garlic bread didn't originate in Italy. In fact, it emerged when the U.S. held its nose at the stuff.

  By Julia Mullaney Read More

• Why Marathon Bars Were Discontinued After An 8-Year Run

  For those born in the late 1960s and early 1970s, Mars Marathon bars might have been a longtime favorite, never to be seen again past the early 1980s.

  By Crystal Antonace Read More

• Frank Sinatra's Favorite Martini Was All About The Ice

  Along with socializing, famed Rat Packer Frank Sinatra liked his cocktails. When it came to his martinis, Ol' Blue Eyes' favorite was all about the ice.

  By Ariana DiValentino Read More

• Dom Pérignon: How The Iconic Champagne Got Its Name

  The iconic Dom Pérignon champagne has a unique name, and the history behind its development explains where that name came from and its significance.

  By C.A. Pinkham Read More

• The Hawaiian Origins Of Classic Orange Chicken

  While you won't find orange chicken on any menus in China, it is a firm favorite of many Americans. Find out all about the origins of this sticky dish.

  By Matthew Wilson Read More

• The Origin Of Chewing Gum May Not Be What You Expect

  Chewing gum has come a long way since its tree bark roots, now arriving on shelves in strips wrapped in foil, smelling of sweet fruits and even desserts.

  By Erin Metz Read More

• The Best Types Of Cheese To Use For A Classic Juicy Lucy

  If you want to recreate the Minnesota classic at home, there's one type of cheese that melts better than the rest. Here's what to grab.

  By Matthew Wilson Read More

• What Makes Philadelphia-Style Ice Cream So Unique?

  Chances are you've had Philadelphia-style ice cream before. But do you know the one ingredient change that makes it different from the French style?

  By C.A. Pinkham Read More

• How Gatorade Got Its Start In College Football

  Gatorade wasn't created by accident, but through very careful design and experimentation to do exactly what it does now: hydrate overheated athletes.

  By C.A. Pinkham Read More

• The Controversy Behind The Invention Of Flamin' Hot Cheetos

  There are some inconsistencies in the stories behind how Flamin' Hot Cheetos really came to be. Here's why their invention is so controversial.

  By Allie Ward Read More

• The Convoluted Story About How Baby Ruths Got Their Name

  History regarding food can be full of mystery, intrigue, and lies. There's a very convoluted story about how Baby Ruth candy bars got their name.

  By C.A. Pinkham Read More

• The Unexpected Story Of How Nachos Got Their Name

  Food lovers enjoy learning how their favorite dishes got their names. Some are self-explanatory, but others -- like how nachos got its name -- are unexpected.

  By C.A. Pinkham Read More

• The Contested Origins Of Fried Potato Skins

  Three stories lay claim to the first fried potato skins. All originate in the 1970s. But could they all be wrong and the dish's history dates back even further?

  By Alli Neal Read More

• No, Mozzarella Sticks Aren't Really Italian

  There are many Italian-inspired dishes that didn't actually originate from the country. Mozzarella sticks are one of them. So where exactly are they from?

  By Erin Metz Read More

• The Complex Origins Of Vindaloo

  Curry is typically associated with Indian cuisine. The history of the vindaloo, however, is a complex one whose roots can be traced back to Europe.

  By Will Godfrey Read More

• How The Legendary Peach Melba Got Its Name

  Peach Melba is a rich yet simple treat that has long been a classic on dessert menus around the world. But few people know that it has a famous namesake.

  By Cristine Struble Read More

• How Italy's Industrial Revolution Helped Create The First Espresso

  The tiny espresso has a long history of Italian inventors who labored away to find the most efficient way of producing a delicious cup of coffee.

  By Lauren Farkas Read More

• It's True: Snickers Got Its Name From A Horse

  Candies and chocolate bars are fun treats, often with funny names born of creative inspiration -- or, in the case of the Snickers bar, from the love of a pet.

  By Tom Maxwell Read More

• How The Whoopie Pie Got Its Iconic Name

  Perhaps the silliest name of any baked good in America is the Whoopie Pie. Here's a bit of history on how this popular treat got its unforgettable title.

  By Greta Pano Read More

• The Explosive Origin Story Of Snapple

  When it comes to your food and beverage favorites, who doesn't love a good origin story? This is the explosive history of how Snapple started.

  By C.A. Pinkham Read More

• Here's Who Was Responsible For The Very First Tiki Bar In America

  In the early 20th century, one man incorporated his experiences living on islands in the South Pacific and Caribbean to create America's very first tiki bar.

  By Matthew Wilson Read More

• The Origin Of The Dutch Oven And How It Got Its Name

  Dutch ovens are a timeless cooking tool that remain popular in the 21st century. Their name and that long history intrigues a lot of foodies.

  By Jonathan Kesh Read More

• 17 Candy Bars That Have Been Around A Lot Longer Than You Realize

  You may fondly remember certain candy bars as childhood favorites ... and so might your grandparents. These candy bars have been around longer than you think.

  By Michael Palan Read More

• The Wild History Of The Canned Frog Industry

  The frog canning industry has had some wild characters attached to it. So, here's a brief history of what happened in this weird world and its current status.

  By Alli Neal Read More

• The Southern Origins Of Beer Cheese

  From lagers to stouts, the main ingredient in beer cheese is, well, beer. This beloved dip, usually paired with pretzels, has Southern origins.

  By Stacie Adams Read More

• 10 Fruits And Vegetables That Don't Taste Like They Used To

  From juicy grapes to crisp carrots, these fruits and veggies are delicious -- but hundreds of years ago, they boasted totally different tastes.

  By Emily Kammerlohr Read More

• How Crawfish Became An Integral Part Of Mardi Gras Celebrations

  Everyone's familiar with the pairing of Mardi Gras and crawfish, but do you know the history behind how the two became so inextricably linked?

  By Matthew Wilson Read More

• Depression-Era Water Pie Is Actually Really Tasty

  If you haven't seen the viral water pie on social media, get ready: It's a fantastic way to use pantry staples and it tastes better than it sounds.

  By Jessica Fleming-Montoya Read More

• Frank Sinatra's Favorite Cocktail Only Requires 2 Ingredients

  Take inspiration from this famous crooner and make his favorite cocktail at home. You barely need anything to replicate Sinatra's go-to drink.

  By Ariana DiValentino Read More

• Eating Pancakes On Mardi Gras Is A Centuries-Old Tradition

  Mardi Gras is a day of decadence, and along with other food traditions to mark the celebration, pancakes are a tradition dating back centuries.

  By Dawn Hammon Read More

• The History Of Banana Pudding Is More Complex Than You'd Think

  Banana pudding is a dessert that's ingrained in Southern cuisine. But its origin is far more complicated than you might think. So where exactly is it from?

  By C.A. Pinkham Read More

• Swiss Steak Is Probably Not What You Think It Is

  Despite its name, Swiss steak doesn't actually hail from Switzerland. Instead, it gets its name from the method used to make it.

  By Matthew Wilson Read More

• Muscadine Wine: The Sweet Drink That Takes A Special Type Of Grape

  If you're looking for a sweeter wine option, look no further than muscadine wine. It's made with a special grape with thick skin.

  By Nick Johnson Read More

• The Ingredients That Differentiate Oysters Bienville From Oysters Rockefeller

  Oysters Rockefeller has a lesser-known counterpart, oysters Bienville, that is just as delectable. While similar, some ingredients differentiate the two.

  By C.A. Pinkham Read More

• The Difference Between A Bakewell Pudding Vs Bakewell Tarts

  They may have a name in common, but Bakewell pudding and Bakewell tarts are not the same. Here's how to tell them apart -- and how to choose the best kind.

  By Tom Maxwell Read More

• Is Fish Considered Meat? And Why It's Such A Difficult Question To Answer

  The question of whether fish is meat has been hotly debated for decades - and there are a lot of complicated factors that go into choosing an answer.

  By Nick Johnson Read More

• What Exactly Makes Kosher Salt Different From The Rest?

  We've got the facts on what - specifically - defines kosher salt, and how its makeup affects the taste and textures of the meals you make with it.

  By Alia Ali Read More

Food Scenes (3)

• The Country That Supplies Most Of The World's Cocoa

  This African country is the place to go for cultivating cocoa, but climate change could change that in the coming years.

  By Julia Mullaney Read More

• What's The Deal With Fried Chicken Ice Cream?

  Novelty sweet treats are making their way across social media and into consumers' hearts. What's the deal with the latest trend, fried chicken ice cream?

  By Crystal Antonace Read More

• Why California Has Banned So Many Food Additives

  Taking effect in 2027, California's new ban on additives found in many processed foods contradicts the recommendations of the U.S. Food and Drug Administration.

  By Cristine Struble Read More

Food Science (16)

• Yes, There's A Difference Between Non-Dairy And Dairy-Free Foods

  It's entirely possible that, for you, the comparative meanings of non-dairy versus dairy-free food are a distinction without a difference. But there is one.

  By Tom Maxwell Read More

• What Makes Natto So Sticky?

  We delve into why the fermented soybean dish, nattō, is so sticky, complete with gloopy white strands that form part of this nutritious Japanese staple.

  By Tom Maxwell Read More

• Can You Catch A Buzz Eating Beer Cheese?

  If you've ever had beer cheese, you can certainly understand its appeal. But if you're abstaining from alcohol, can you catch a buzz eating it?

  By Crystal Antonace Read More

• How Many Grapes It Takes To Make Just One Bottle Of Wine

  Winemaking is an art form that takes a long time; the longer, the better. When it comes down to production, how many grapes does it take to make one bottle?

  By Molly Wilson Read More

• Why Ginger Dressing At Sushi Restaurants Is Usually Orange

  With its bright orange hue, ginger dressing is undoubtedly popular as a salad topper at any sushi restaurant, but have you ever wondered why it's orange?

  By Stacie Adams Read More

• How Long Will Sake Stay Good After It's Opened?

  Not long after opening a bottle of sake, its flavor will begin to change. Here's how long sake will taste fresh, and how long it will remain safe to drink.

  By Arianna Endicott Read More

• It's A Total Myth That Decaf Coffee Doesn't Have Caffeine

  Although decaf coffee certainly contains way less caffeine than a normal cup of coffee, there's still caffeine in that decaffeinated cup.

  By Lauren Farkas Read More

• Does Adding Salt To Tea Actually Make It Taste Better?

  What if you skipped the cream and sugar in your tea and tried adding salt instead? This controversial suggestion is shocking some tea enthusiasts.

  By Ariana DiValentino Read More

• The Scientific Reason So Many People Can't Stand Raw Tomatoes

  Much like cilantro, there are certain foods that people just can't stand. If you thought there was no real explanation to food aversions -- think again.

  By Patrick Bauman Read More

• What's The Real Difference Between Organic And Regular Coffee?

  You've noticed the "organic" and "non-organic" labels on coffee, but make sure you know the difference between the origin and flavor of each before buying.

  By Patrick Bauman Read More

• The Science Behind Why Garlic Is So Sticky

  You've probably dealt with overly sticky garlic while mincing up whole cloves, but where does the stickiness come from, and how can you avoid it?

  By Jonathan Kesh Read More

• Why You Should Skip The Metal Bowl When Serving Caviar

  If you're breaking out the caviar, it's time to leave the silver spoons behind. Here are which utensils to use instead to keep your caviar tasting its best.

  By Tom Maxwell Read More

• How Long Is Prosciutto Typically Aged For?

  Prosciutto is the savory, thinly sliced meat that shines on a charcuterie board. If you know it, you likely love it. Here's how long it takes to age prosciutto.

  By Carolyn Jenkins Read More

• Olive Oil Pearls Are A Genius Vegan Caviar Alternative

  Caviar is a delicious delicacy that has been around for centuries. What if you want to enjoy caviar but you're vegan? Olive oil pearls are a genius alternative.

  By Allie Ward Read More

• The Reason Shrimp Changes Color As It Cooks

  Have you ever thought much about the food you eat? Its color, shape, or flavor? There's a reason shrimp changes color as it cooks; it's all about science.

  By C.A. Pinkham Read More

• Is Pasta A Food That's Easily Composted?

  Composting is an easy thing to do and it can really help out the environment. But can your week-old pasta be composted? Let's find out.

  By Lauren Farkas Read More

Global Cuisines (19)

• Sweet And Sour Pork Is A Totally Different Dish In The US Than It Is In China

  Sweet and sour pork is at the top of many people's favorite Chinese take out items, but the US version is much different than what you'll find in China.

  By Jess Jeziorowski Read More

• Anju: The Korean Snacks Designed To Be Washed Down With Booze

  Alcoholic drinks and bite-sized snacks are a match made in heaven, and the swathe of Korean anju offer perfect pairings for drinks both sweet and savory.

  By Jessica Fleming-Montoya Read More

• Red Red: The Ghanaian Stew That's So Good They Named It Twice

  Red red is a classic Ghanaian stew that features black eyed peas cooked in a spicy, tomato-based sauce for a flawless comfort food with a vibrant color.

  By Cristine Struble Read More

• There Are More Versions Of Rice Pilaf Out There In The World Than You Think

  With a long history that spans the globe, there are more versions of rice pilaf out there than you might know. Each one is packed full of flavor.

  By Noor Anand Chawla Read More

• What Exactly Are Crystal Crabs And What Do They Taste Like?

  Crystal crab is delicious, unique, and rare. From cooking to lifespan, this is everything you need to know about the celebrated crustacean.

  By Jacob Smith Read More

• The Key Differences Between Asopao Soup And Gumbo

  Gumbo from Louisiana and Puerto Rican asopao share some similarities, but there a number of significant, essential differences in their preparation and flavor.

  By C.A. Pinkham Read More

• Why Real Kobe Beef Is So Incredibly Hard To Find In The US

  If you check enough restaurants throughout the U.S., you can find plenty that claim to offer Kobe beef, but a lot of it isn't genuine. Here's why.

  By Nick Johnson Read More

• Breakfast In Taiwan Is All About Street Food

  Breakfast can look a little different in Taiwan. Many common street foods are prevalent during breakfast hours and these are some of the best dishes.

  By Madalyn Mackarey Read More

• What Is Jellyfish Salad And What's In It?

  Jellyfish salad is quite common in some parts of the world and many people love the subtle flavor and abundance of veggies that come with it.

  By Greta Pano Read More

• 15 Types Of Tacos You Need To Try At Least Once

  Love tacos? Then you need to try these unique varieties. From flying ants to corn fungus, they're all one-of-a-kind -- and totally delicious.

  By Keri Johnson Read More

• The Banchan Tip That'll Improve Your Next Korean Restaurant Experience

  There is indeed a right way to enjoy banchan, the vegetable-heavy side dishes served at the beginning of many Korean restaurant meals.

  By Stacie Adams Read More

• What's The Difference Between Spanish Rice And Mexican Rice?

  You may have heard Spanish and Mexican rice used interchangeably, but there is a marked difference between the two, both in how they're cooked and their spices.

  By C.A. Pinkham Read More

• 21 Bean Dishes That Are Enjoyed Around The World

  Originating in the America, beans have become a reliable food source for a large majority of the world's population and are prepared in a wide variety of ways.

  By Monika Sudakov Read More

• What Is Sorghum And Where Does It Come From?

  Sorghum is one of the world's most widely grown and eaten cereals, with a variety of culinary uses. Here's all you need to know about this nutritious grain.

  By Amadea Tanner Read More

• Korean Fried Chicken And Pickled Veg Are A Perfect Pair, According To Chef Ji Hye Kim

  Korean fried chicken is a popular delight you've likely seen on menus lately. According to Chef Ji Hye Kim, pickled veggies are a perfect pair.

  By Patrick Bauman Read More

• What Is An Egg Drop Sandwich And What's It Made Of?

  A popular breakfast sandwich from South Korea offers a perfect balance of flavors and textures -- and the good news is, it's easy to make at home.

  By C.A. Pinkham Read More

• Espagnole: The French Mother Sauce You May Not Be Familiar With

  Espagnole sauce is a robust, brown velvety mother sauce, known for its deep, savory flavor. It enhances meat dishes and is the foundation for varied sauces.

  By C.A. Pinkham Read More

• What Makes Tuscan Bread Stand Out From All The Rest?

  Tuscan bread is a type of ancient bread from Italy that has several unique characteristics, making it an ideal choice to pair with specific dishes.

  By Lauren Farkas Read More

• Condensed Milk Is What Separates Vietnamese Yogurt From The Rest

  Vietnamese yogurt is a staple in many Asian kitchens. And the thing that sets it apart from the varieties we know is one simple ingredient: condensed milk.

  By Tom Maxwell Read More

Golden Corral (1)

• Do Any Golden Corral Locations Serve Alcohol?

  If you're a fan of all-you-can-eat buffets, then you may be familiar with Golden Corral, but were you aware that certain locations serve alcohol?

  By Kalea Martin Read More

Grilling And Smoking (4)

• Here's Why People Grill Salmon On Cedar Planks

  Grilling is a prime example of cooking salmon to perfection, all with the help of a simple cedar plank that is easy to use and imparts incredible flavor.

  By Carolyn Jenkins Read More

• For Out Of This World Barbecue, Start Smoking Your Sugar

  Smoking meat is a popular way to level up barbecue, but you can elevate yours even further by adding smoked sugar to your recipe -- here's how to do it.

  By Asia McLain Read More

• Easily Elevate Your Grilled Cheese By ... Grilling It

  Just when you thought grilled cheese couldn't get any better, there's a new, and quite obvious way to prepare it. And it's not just for your next camping trip.

  By S. Ferrari Read More

• 14 Mistakes Everyone Makes When Smoking Meat

  Smoking meat can make it fork-tender and flavorful, but there are plenty of pitfalls you may encounter along the way. Avoid these mistakes so you're good to go.

  By Jay Wilson Read More

Grocery (2)

• The Strangest Peeps Flavors Ever Made

  Peeps, those marshmallowy delights once limited to Easter, are now sold year-round in a variety of flavors ... some of which were a bit too outside the box.

  By Jessica A. Scott Read More

• We Tried 7 Tzatziki Brands And This Is The Best

  Creamy, flavorsome tzatziki is a delicious dip enjoyed around the Mediterranean. We tried and ranked a selection of store-bought brands, to find the best one.

  By Jenn Carnevale Read More

Grocery News (1)

• Omaha Steaks Is Debuting Its Own Exclusive Collection Of Wine

  Omaha Steaks, a company known for its meat delivery service, is partnering with Laithwaites Wine to introduce its debut house wine collection.

  By Arianna Endicott Read More

Guides (8)

• When Shopping For Scallops, Make Sure They're Dry

  There's a major difference between wet-packed and dry-packed scallops and this difference can affect the flavor, texture, and price of your scallops.

  By Stacie Adams Read More

• What's A Geoduck And How Should It Be Cooked?

  From where to find geoduck to the many exquisite dishes you can make with this seafood, here's everything you need to know about this uniquely shaped clam.

  By Jessica A. Scott Read More

• What's The Difference Between Pomelo And Grapefruit?

  Though the grapefruit is believed to have been born from the pomelo, the two citrus fruits have some key differences in appearance, taste, and nutrition value.

  By C.A. Pinkham Read More

• 13 Common Mistakes You Should Avoid When Cooking With Nuts

  Nuts can make for an excellent addition to savory and sweet recipes alike. Here are a few common mistakes when cooking with nuts, and how to avoid them.

  By Jay Wilson Read More

• How Long Should You Pickle Onions For Maximum Flavor?

  Providing zesty depths of flavor and a craveable crunch, pickled red onions can elevate meals and can be ready to eat in as little as 30 minutes.

  By Madalyn Mackarey Read More

• Here's Some Of The Best Cuts Of Steak To Use For Tacos

  If you're preparing to host a steak taco night, it's best to choose certain cuts of meat to make tender, beefy taco fillings without breaking the bank.

  By C.A. Pinkham Read More

• The Type Of Oil You Should Usually Avoid When Frying Eggs

  While there are many different fats you can use to fry your eggs, there's one in particular you shouldn't reach for if you don't want to overpower your egg.

  By S. Ferrari Read More

• What Is Paprika And How Is It Made?

  In this article, we will explore the many different varieties of paprika out there, in order to help you figure out which type of paprika to use and when.

  By Paula Beaton Read More

Healthy Eating (8)

• Here's What Happens If You Eat Raw Garlic Every Day

  Though eating a couple of raw garlic cloves per day can offer amazing health benefits, there are some important health considerations to keep in mind.

  By Tom Maxwell Read More

• The Unhealthiest Store-Bought Milk Alternatives

  Milk alternatives can be lacking in essential vitamins, minerals, and protein. Others, meanwhile, can be high in certain additives you may wish to avoid.

  By Jay Wilson Read More

• The 11 Worst Foods To Eat When You're Sick, According To Medical Experts

  Eating right is essential when you're ill, so you'll want to avoid inflammatory, dehydrating, and difficult to digest foods -- including ones that seem healthy.

  By Cheryl Kochenderfer Read More

• What Is The Most Nutritious Type Of Salmon To Buy?

  There are many types of salmon out there, but they can all be divided into two camps: wild-caught and farm-raised. Which is the most nutritious option?

  By Matthew Wilson Read More

• 12 Canned Vegetables To Buy And 12 To Avoid

  Canned vegetables are undeniably convent, but they're not all created equal. Here are some worth buying and others that it might be a good idea to skip.

  By Bryn Gelbart Read More

• 12 Unhealthiest Store-Bought Breakfast Foods

  Who has time to make breakfast from scratch every morning? No one, but if you're looking to eat healthy, some store-bough breakfast foods are best avoided.

  By Bryn Gelbart Read More

• Dehydrate Canned Veggies For An On-The-Go Hiking Snack And Thanks Us Later

  You can easily make a healthy, delicious, and lightweight snack to bring with you on a hiking trip, using canned vegetables and a dehydrator.

  By Patrick Bauman Read More

• 14 Of The Unhealthiest Frozen Pasta Dishes

  There are tons of frozen pasta options available at the grocery store, but as convenient as they are, some of them are loaded with sodium and saturated fat.

  By Jay Wilson Read More

Holidays (2)

• What Is King Cake?

  A Mardi Gras staple, King Cake is colorful, delicious, and a bit unusual. It's often made from cinnamon and honey, and a small plastic baby is hidden inside.

  By Paula Beaton Read More

• Kick Off Your Mardi Gras Party With Themed Shot Glass Sugar Rims

  This year, kick off your Mardi Gras party by decorating your shot glasses with colorful green, purple, and gold sugar rims, and let the good times roll.

  By Kuamel Stewart Read More

How-Tos (7)

• 9 Different Types Of Onions And The Best Ways To Use Them

  In ancient times, onions were thought to have magical healing powers, but now, we know that they mostly just make a darn good aromatic in various dishes.

  By Jessica A. Scott Read More

• For Flavor-Packed Popcorn, Grind Your Own Seasoning

  If you want to punch up the flavor of your popcorn at home, it's time to break out the mortar and pestle to grind your own unique seasoning blend.

  By Lauren Schuster Read More

• 12 Tricks For Prolonging Your Hard-Boiled Eggs' Fridge Life

  Now's the time to master storing hard-boiled eggs. Today, we'll go over 12 different tips and tricks for keeping your hard-boiled eggs fresher, for longer.

  By August Croft Read More

• Cookbook Author Jing Gao's Tips And Tricks For Cooking Perfect Dumplings — Boiled Or Fried

  If you want to celebrate the Lunar New Year with jiaozi, chef and cookbook author Jing Gao has tips for cooking perfect dumplings, no matter how you make them.

  By Jessica Fleming-Montoya Read More

• Does Your Recipe Call For Fresh Sardines? Here's How To Choose The Best

  You may be familiar with the variety that comes in tins, but fresh sardines are a whole lot better. Here's how to choose the best from the fish counter.

  By Will Godfrey Read More

• Perfect Batter Is Essential For Korean Fried Chicken, According To An Expert

  Making your own Korean fried chicken at home ensures you've got this tangy, spicy dish whenever you want. Some experts say a perfect batter is essential.

  By Matthew Wilson Read More

• Orange Juice Is The Secret To Amping Up Plain White Rice

  Plain white rice is great for soaking up the flavors of whatever you pair it with. But for rice on its own, orange juice is your secret ingredient to amp it up.

  By Asia McLain Read More

In-N-Out Burger (1)

• Is In-N-Out's Special Sauce Just Thousand Island Dressing?

  What is in In-N-Out's special sauce, and is it really just Thousand Island? It's the question that has perplexed diners, celebrities, and even employees.

  By Kalea Martin Read More

Kitchen (2)

• What Does Chickpea Pasta Really Taste Like?

  Chickpea pasta boasts the mild, slightly nuttiness of chickpeas with some soft earthy notes; however, similar to wheat pasta, it has a fairly neutral flavor.

  By Ariana DiValentino Read More

• The Timing Rule To Follow If You're Putting Paper Towels In The Microwave

  When putting paper towels in the microwave, it's important to use certain timing intervals to keep you safe and prevent the paper from overheating.

  By Kuamel Stewart Read More

Kitchen Tools (5)

• What's The Difference Between A Cutting Board And A Butcher Block?

  Cutting boards and butcher blocks have some similarities, but there are certain cases where one should absolutely be used instead of the other.

  By Nick Johnson Read More

• Take Your Home Coffee Station To The Next Level With A Simple Spice Rack

  Every good coffee nook or home coffee station needs one extra thing to achieve perfection: A spice rack makes life easier and more delicious simultaneously.

  By Matthew Wilson Read More

• The Telltale Sign That Your Molcajete Is The Real Deal

  A molcajete is a tool used in kitchens all across Mexico that dates back thousands of years. And there's a way to tell if what you're buying is authentic.

  By Asia McLain Read More

• How To Quickly Clean Fresh Sardines If You Don't Have A Good Knife

  Few people are in the habit of sharpening knives daily. But, if you need to prep sardines, there's a quick way to clean them if a knife isn't up to the job.

  By Will Godfrey Read More

• J. Kenji López-Alt's Genius Guitar Mount Hack For Storing All Your Pizza Peels

  A guitar mount, typically reserved for an instrument, also works surprisingly well at storing pizza peels without taking up any drawer or counter space.

  By Kalea Martin Read More

McDonald's (1)

• Why McDonald's Egg McMuffin Almost Didn't Get The Green Light

  The McDonald's Egg McMuffin has barely changed since its debut in the early 1970s but it almost didn't get off the ground in the first place. Here's why.

  By C.A. Pinkham Read More

Mixology And Techniques (21)

• The Classic Pink Squirrel Cocktail Only Requires 3 Ingredients

  Thanks to mixology's popularity, drinks these days can be quite complicated, but the classic Pink Squirrel cocktail only requires three ingredients.

  By S. Ferrari Read More

• The Simple Ingredient Adjustment For More Delicious Tea

  There's a tiny mistake you might be making when brewing your tea, but it's easy to remedy. Here's the simple way to make sure your tea tastes its best.

  By Camryn Teder Read More

• You Might Want To Think Twice Before Juicing Citrus With The Rind

  There are many fruits you can chuck in whole to the juicer with out a problem. If juicing citrus, however, you might want to peels those fruits first.

  By Betsy Parks Read More

• Stop Making The Mistake Of Not Measuring Cocktail Ingredients

  While you may know cooking recipes by heart, making drinks is slightly different. Stop making the mistake of not measuring ingredients for homemade cocktails.

  By Camryn Teder Read More

• For A Standout Piña Colada, Add A Shot Of Irish Cream

  Beyond following one of many classic recipes available, if you're looking for a new and creative way to upgrade your standard piña colada, look to Irish cream.

  By Crystal Antonace Read More

• Sweet Milk Liqueur Is Almost Too Easy To Make

  Sweet milk liqueur takes very few ingredients to make, and can leave you sipping on a smooth, creamy, and caramelized drink that smells like ice cream.

  By Elaina Friedman Read More

• The Genius Moka Pot Trick For Irresistible Infused Cocktails

  Moka pots are typically used to brew coffee. But a few simple switches can have you brewing up a deliciously infused cocktail in no time at all.

  By Camryn Teder Read More

• The French Liquor That Got France Through Its Absinthe Prohibition

  Some beverages we love can be credited as happy accidents or products of circumstance. Here's how a French liquor got France through its absinthe prohibition.

  By Ariana DiValentino Read More

• For The Best Cold Brew Coffee, Strain The Grounds Very Slowly

  Making your own cold brew coffee at home can be a time consuming process. Don't rush through the final step of straining or you'll end up disappointed.

  By Riya Anne Polcastro Read More

• What Beginners Should Know When Choosing A Dessert Wine, According To A Sommelier

  If you're trying to find your footing with wine, you may be able to use some help. Here's what to know when choosing a dessert wine, according to a sommelier.

  By Tom Maxwell Read More

• Why You Should Be Using Aquavit For A Better Bloody Mary

  Adding aquavit to your bloody mary will pair beautifully with the tanginess of the tomato juice and the peppery greenery of both celery salt and stalk.

  By Tom Maxwell Read More

• Why You Should Start Wetting Your Coffee Filter Before Each Brew

  As it turns out, there are a lot of benefits to wetting your coffee filter before brewing your next cup of joe. Let's dive in.

  By Dawn Hammon Read More

• Give Cocktails A Savory Spin With A Celery Shrub

  At-home bartenders constantly look for ways to create great cocktails. The next time you experiment, give your cocktails a savory spin with a celery shrub.

  By Allison Lindsey Read More

• Achieve Frothy Milk For Your Coffee With Nothing But Your Microwave

  No need for fancy contraptions like milk frothers and steamers. Instead, all you need is a microwave to achieve a frothy cup of coffee.

  By Riya Anne Polcastro Read More

• Why You Should Be Pairing Your Bourbon With Smoky Food

  Pairing food with beverages should encompass more than matching entrees with wine. For instance, spirits like woody bourbons marry beautifully with smoky foods.

  By Ariana DiValentino Read More

• The Straining Tip To Keep In Mind For Crafting The Best Cocktails

  One of the most important things you can do to ensure the best tasting cocktails is to properly strain your drinks. Here's what you need to know.

  By Carolyn Jenkins Read More

• Why You Should Try Fat-Washing Your Next Cocktail With Foie Gras

  When you want to imbue your next cocktail with an incredibly rich flavor, fat wash your booze with some luxe and decadent foie gras. Here's how.

  By Molly Wilson Read More

• Add Olives To Your Low-Quality Beer And Taste The Magic

  After a long day, it's nice to knock back a cold brew. It's nice anytime, really. If your beer is a cheap-and-watery kind, this bar staple can bring the magic.

  By Ariana DiValentino Read More

• Swap Whiskey For Mezcal To Give Your Sour Cocktail A Smoky Twist

  The whiskey sour is a unique cocktail. But because we're adventurous, we occasionally like to jazz things up by swapping whiskey for mezcal.

  By Allison Lindsey Read More

• Before You Order A Chocolate Kiss Cocktail, Know Which Version You're Getting

  Most cocktails have a standard ingredient list, but some are made differently. Before you order a chocolate kiss cocktail, know which version you're getting.

  By Kuamel Stewart Read More

• Wasabi Is The Spicy Kick Your Cocktails Have Been Missing

  No, it's not just for sushi! The soft green stuff you're used to seeing next to your favorite roll is the interesting new ingredient to try in cocktails.

  By Ariana DiValentino Read More

News (7)

• Costco Shoppers Are In Shambles Over The Rising Price Of Olive Oil

  Olive oil prices are on the up, and savvy Costco shoppers have not only noticed the stark increases, but are sharing ways to get around it on Reddit.

  By Stacie Adams Read More

• It's 2024: Stop Changing Reese's Cups Flavors

  During the Super Bowl commercial sweep, Reese's once again introduced its new Caramel Big Cup. But seriously, how many more variants and flavors do we need?

  By Allison Lindsey Read More

• Costco And Trader Joe's Are Recalling Products Over A Listeria Outbreak

  Costco and Trader Joe's are among the latest grocery stores to be hit by the a listeria outbreak linked to Rizo Lopez Foods, Inc. Here's what you need to know.

  By Stacie Adams Read More

• Do You Really Have A Chance At Winning Burger King's $1 Million Whopper Contest?

  Burger King is on the hunt for the next great Whopper, and you could be the one who invents it, and wins $1 million. How likely you are to win is another story.

  By Wendy Mead Read More

• Popeyes' First-Ever Super Bowl Ad Is Officially Here

  Popeyes' first-ever Super Bowl commercial is here. Watch the ad now before it airs during Sunday's game between the San Francisco 49ers and Kansas City Chiefs.

  By Alli Neal Read More

• What You Need To Know About Duff Goldman's Car Accident

  In a scary turn of events celebrity chef and TV star Duff Goldman reported via social media that he was involved in a car accident on his way home.

  By Riya Anne Polcastro Read More

• Get Ready, McDonalds' Shamrock Shake Is Already On Its Way

  Instagram account @snackolator has reported that the ever-popular Shamrock Shake will be available at participating McDonald's locations starting February 5.

  By Erin Metz Read More

Olive Garden (6)

• The TikTok Hack For Turning Olive Garden Mints Into Hot Chocolate

  For customers who look enjoy Olive Garden's postprandial chocolate mints, there's a nifty TikTok hack that shows how to transform them into hot chocolate.

  By Ariana DiValentino Read More

• What Cheeses Are Featured In Olive Garden's Fan-Favorite Five Cheese Ziti Al Forno?

  What makes an Olive Garden fan favorite? Similar to most food, it likely comes down to cheese. What cheeses are featured in its Five Cheese Ziti al Forno?

  By Stacie Adams Read More

• Do Any Olive Garden Locations Serve Beer?

  While many people pair their Italian fare with a glass of wine, a handful of diners would rather enjoy a refreshing beer. So does Olive Garden serve any?

  By Ariana DiValentino Read More

• What Kind Of Steak Does Olive Garden Have On Its Menu?

  They may be known for their Italian-inspired food, but what is there for the steak lovers? We take a look at Olive Garden's steak offerings.

  By Kalea Martin Read More

• Does Olive Garden Have Any Whole-Grain Pasta Options On The Menu?

  The Italian-inspired chain restaurant is beloved by fans for its extensive menu, which includes many pasta options. But do any of them feature whole grains?

  By Stacie Adams Read More

• Does Olive Garden Offer A Military Discount?

  When dining in at an Olive Garden restaurant, many customers are curious to know whether the chain offers a military discount. Let's dive into it.

  By Camryn Teder Read More

Recipes (1)

• 31 Easy Game Day Recipes That Will Be A Hit At Your Party

  Get ready for the big game by whipping up some tasty and creative party foods. From dips to desserts, these recipes are sure to be a hit with your guests.

  By Monika Sudakov Read More

Restaurant News (6)

• Wendy's Is Already Backtracking On Its Surge Pricing Plan

  This week, Wendy's announced some nationwide changes to its menu, including costs. Now, the burger chain is backtracking on its surge pricing plan.

  By Stacie Adams Read More

• Why A Chicago Hotel Is Selling $187 Hot Dogs

  One Chicago hotel will be selling $187 hot dogs this weekend. If money is no object, celebrate the Windy City's birthday with this gourmet meal.

  By Ariana DiValentino Read More

• Wendy's New Surge Pricing Model Is Bound To Ruffle Some Feathers

  Significant changes will soon be underway at Wendy's. The fast food chain will roll out a new surge pricing model that is bound to ruffle some feathers.

  By Stacie Adams Read More

• KFC's Latest Menu Item Is ... Pizza?

  It's pizza, it's a chicken dish ... it's Chizza! And, it's coming to the U.S. because KFC is bringing its global hit Stateside starting February 26.

  By Alli Neal Read More

• Dunkin' Super Bowl Commercial Reveals New Menu Items Fit For Royalty

  Dunkin's Super Bowl commercial not only featured royalty with Ben Affleck, Matt Damon, and Tom Brady in the spot, but it also featured new royal menu items.

  By Tom Maxwell Read More

• Taco Bell's Chicken Nuggets Are Hitting Menus Nationwide In 2024

  In a bold move, the Tex-Mex chain has unveiled a new dish that will expand its horizons in 2024. Along with partnerships with some major brands.

  By Riya Anne Polcastro Read More

Restaurants (10)

• Noodles & Company: Healthiest And Unhealthiest Menu Items

  Noodles & Company is a fast-casual chain that, as the name implies, serves mostly pasta. But what should you order if you're being mindful about what you eat?

  By Bryn Gelbart Read More

• What Type Of Oil Does Panda Express Use In Its Dishes?

  There's a reason Panda Express uses a certain type of oil when making its signature dishes, and it's the reason the food you eat there tastes so good.

  By Allison Lindsey Read More

• 12 Best Steakhouses In Las Vegas

  Vegas is full of amazing restaurants, but some steakhouses just stand out more than the rest. We took a deep dive into finding those you absolutely must try.

  By Jacob Smith Read More

• 14 Dishes You Should Never Order At A Mexican Restaurant

  Menus at Mexican restaurants overflow with delicious dishes, but not all of them are actually authentic. In fact, it might be best to avoid ordering these.

  By Monika Sudakov Read More

• How Does An AI-Operated Restaurant Even Work?

  Plenty of restaurants use artificial intelligence for behind-the-scenes operations, but some chains are now starting to rely on AI to actually make meals.

  By Patrick Bauman Read More

• 13 Common Mistakes Everyone Makes When Ordering Fish

  A well-cooked fish can be the best thing at a restaurant -- but if you make one of these 13 mistakes while ordering, you could be in for an unpleasant meal.

  By Jay Wilson Read More

• 10 Red Lobster Dining Mistakes You're Probably Making

  From not taking advantage of Red Lobster's deals and changing menu, to missing out on free food, here are the most common mistakes people make at the chain.

  By Jacob Smith Read More

• Everything You Need To Know About Panda Express Firecracker Shrimp - Exclusive

  Panda Express' Firecracker Shrimp is back for a limited time only. We spoke with Panda's Chef Jimmy Wang to get the lowdown on this beloved menu item's return.

  By Monika Sudakov Read More

• Why Chick-Fil-A Has Struggled So Much To Expand Overseas

  With all this success, there's one thing about Chick-fil-A that leaves us scratching our heads. Why hasn't the chain seen success beyond the U.S.?

  By Camryn Teder Read More

• Is Chick-Fil-A Gluten-Free Friendly?

  Can you eat at Chick-fil-A if you're gluten-free? Here's what you can expect to find on the menu if you need to limit gluten from your diet here.

  By Jessica Fleming-Montoya Read More

Sandwiches And Wraps (1)

• Panera Copycat Fontina Grilled Cheese Recipe

  Panera Bread used to serve a popular grilled cheese sandwich that used four cheeses, including a creamy, sharp fontina. Here's our version.

  By Deniz Vergara Read More

Shopping (10)

• Aldi's Savoritz Vs Ritz Crackers: Which Is Better?

  Aldi's Savortiz crackers ape Ritz's classic, buttery goodness. But do they manage to dethrone Ritz as the cracker supreme? We're here to answer that question.

  By Jenn Carnevale Read More

• 10 Unhealthiest Store-Bought Bottled Smoothies

  Store-bought bottled smoothies may seem like a convenient way to incorporate a healthy drink into your day, but many of the options aren't all that healthy.

  By Trevor Carlson Read More

• The Ultimate Ranking Of Store-Bought Pie Crusts

  Pre-made pie crusts can take the hassle out of baking a pie, provided you pick a good crust. We've ranked a bunch based on reviews and our own experience.

  By Juliet Kahn Read More

• Barilla Vs De Cecco Pasta: Which Is The Better Buy?

  You may have seen Barilla and De Cecco pastas at the supermarket and wondered whether one was a better deal than the other. The answer might surprise you.

  By Elaina Friedman Read More

• When It Comes To Canned Fish, Price Doesn't Always Reflect Quality

  Tinned fish has long been seen as a budget pantry staple. However, high demand has created a market for luxury produce. But does price always reflect quality?

  By Matthew Wilson Read More

• 11 Steakhouses That Will Sell You Meat You Can Cook Yourself

  Many independent steakhouses now have on-site butcher shops for takeout or delivery. Even restaurant chains offer virtual butcher shops that you can shop from.

  By Marisa Petrarca Read More

• Scallops Are Pricey, Here's The Top Tip You Need For Buying The Right Amount

  Scallops are expensive, so if you're planning to serve them it's good to not let any excess go to waste. This is the top tip for buying the right amount.

  By Matthew Wilson Read More

• The Reason Light Canned Coconut Milk Isn't Worth The Buy

  When selecting between full-fat and light canned coconut milk, there are a few important differences to consider when it comes to flavor and nutrition profiles.

  By Andra Picincu Read More

• 14 Mail-Order Seafood Delivery Services Ranked, According To Reviews

  With online grocery shopping here to stay, quite a few mail-order seafood businesses have sprung up. We checked out several and ranked them based on reviews.

  By Jacob Smith Read More

• Aldi Vs Walmart: Where Should You Buy Chicken Broth?

  Many consumers today do their best to seek out quality bargains for the pantry. So when it comes to chicken broth, which brand fares best: Aldi or Walmart?

  By Camryn Teder Read More

St. Patrick's Day (2)

• Ree Drummond's Potato Tip For Irish Nachos On St Patrick's Day

  If you're planning to make Irish Nachos for St. Patrick's Day, follow Ree Drummond's tip for using the best possible potatoes in your recipe.

  By Camryn Teder Read More

• Throw Some Corned Beef In Your Potato Salad For A St. Patrick's Day Upgrade

  For a delectable Saint Patrick's Day feast, consider adding corned beef to your potato salad to honor the culinary history and cultural heritage of Ireland.

  By Greta Pano Read More

Starbucks (2)

• Is Pork-Flavored Coffee The Next Big Starbucks Trend?

  Starbucks locations in China are celebrating the Lunar New Year with a lineup of new drinks, making us wonder: Is pork-flavored coffee the next Starbucks trend?

  By Elaina Friedman Read More

• The Discontinued Starbucks Croissant Customers Desperately Miss

  Although Starbucks has a variety of tasty pastries, one in particular ranked supreme. That is, until it got removed from the menu. Let's reminisce.

  By Erin Metz Read More

Storage And Preservation (41)

• The Best Way To Store Donuts Overnight

  If there's any complaint about donuts, it's how difficult it can be to keep them fresh for long periods, and just how quickly they can go stale in the box.

  By Asia McLain Read More

• Here's How Long Cranberry Juice Actually Lasts After Opening

  Cranberry juice is the perfect complement in a number of drinks, but it can also stand alone and be enjoyed by itself. Here's how to enjoy it at its best.

  By Julia Mullaney Read More

• The Biggest Mistake To Avoid If You're Trying To Freeze Guacamole

  When avocados are on sale at the grocery store, you might be tempted to buy them in bulk to make guac and freeze it. But that could be one big mistake.

  By Betsy Parks Read More

• It's Easy To Freeze Cookies For Later. Here's How

  If you wind up with a large batch of leftover cookies, or you want to save some of your baked goods for future enjoyment, you can toss them in the freezer.

  By Arianna Endicott Read More

• How Long Do Pickled Radishes Last In The Fridge?

  Pickled radishes last a long time, but you should know when they start to lose their best qualities, and when they cross the border into unsafe territory.

  By Allison Lindsey Read More

• To Make Sure Vinegar Packs Its Punch For Longer, Buy Smaller Bottles

  Vinegar is undoubtedly a necessary kitchen staple, useful in many different kitchen scenarios. But make sure to keep it fresh by buying smaller bottles.

  By Julia Mullaney Read More

• Here's How Long That Leftover Salmon Will Keep In Your Fridge

  It's important to consume your cooked fish within a few days to avoid getting sick. Thankfully, leftover salmon is easy to incorporate into a variety of dishes.

  By Betsy Parks Read More

• Yes, You Can Freeze Pears For Later. Here's How To Do It Properly

  You might not find frozen pears at many stores, but these fruits are easy to freeze at home, and can even be customized with syrups, juices, and flavorings.

  By Andra Picincu Read More

• We Tested 9 Methods For Keeping Bananas Fresh And The Results Were Shocking

  You may have heard of tricks like wrapping your banana stems in aluminum foil or hanging the bunch on a hook to keep them ripe -- but which ones actually work?

  By Monika Sudakov Read More

• The Right Way To Store Broccoli So It Stays Fresh For Longer

  To keep your broccoli fresh and crisp for as long as possible, you have to store it in the proper container, and the best choice might not be what you think.

  By Ariana DiValentino Read More

• The Trick To Ensure Your Pickled Cherry Tomatoes Are Bursting With Flavor

  Pickling tomatoes can make for a delicious bite, but to ensure the most flavor out of your veggies, there's one thing you need to do.

  By Stacie Adams Read More

• Should Slim Jims Actually Be Refrigerated?

  Slim Jims' popularity as a snack partially comes from their ability to be enjoyed on the go. Should you store them in the fridge after purchasing them, though?

  By Allison Lindsey Read More

• Is It Ever OK To Freeze Tuna Salad?

  Making tuna salad is a delicious, protein-rich way to enjoy lunch. But if you've ever made too much, have you wondered if it's okay to freeze your tuna salad?

  By Crystal Antonace Read More

• The Storage Tip That Keeps Brussels Sprouts Fresh For Longer

  Brussels sprouts that have gone bad aren't a pretty sight (or smell), so follow this simple tip that will keep them fresh and flavorful for as long as possible.

  By Andra Picincu Read More

• Casseroles Are Perfect For Freezing, So Double Your Recipe

  There's nothing better than pulling a delicious casserole from the freezer, popping it in the oven, and enjoying a home-cooked meal with no effort.

  By Riya Anne Polcastro Read More

• What You Need To Know Before Freezing Velveeta Cheese

  You might be thinking of throwing your leftover Velveeta in the freezer to extend its shelf life, but first there are a few things you should know.

  By Kalea Martin Read More

• How Long Does White Vinegar Usually Last?

  There are as many uses for vinegars as there are vinegars in the world. White vinegar is popular for cooking and cleaning, but what if it goes bad? Or does it?

  By Ariana DiValentino Read More

• You Can Definitely Freeze Ricotta Cheese. Here's How

  Delicate, creamy ricotta cheese doesn't last nearly as long as firm or hard cheeses, so you should learn how to freeze it and ways to use it after thawing.

  By Andra Picincu Read More

• How To Store Unripe Tomatoes When You Want Them To Stay Green

  If you've got a batch of unripe tomatoes and you want to enjoy them before they turn red, here's how you should store them so they stay green for longer.

  By Madalyn Mackarey Read More

• How Long Does Leftover Pumpkin Purée Last?

  Pureed pumpkin is among the most convenient food hacks. But recipes don't always call for a full can. So how long is it safe to store leftovers?

  By Allison Lindsey Read More

• Here's How Long You Can Keep Raw Steaks In Your Fridge

  When it comes to buying fresh, raw steak, there's a certain time frame in which you need to cook your meat before it goes bad. Here's what you need to know.

  By Betsy Parks Read More

• How Long Do Whole Vanilla Beans Last?

  As an exceedingly special and expensive ingredient, you should treasure your vanilla beans by learning how long they last and how to store them properly.

  By Allison Lindsey Read More

• Why The USDA Advises Against Reheating Food In Your Slow Cooker

  While it may be tempting to reheat leftover food that's already in your slow cooker, the USDA actually recommends you avoid doing this. Here's why.

  By Stacie Adams Read More

• Here's How To Safely Store Homemade Garlic Confit

  Making garlic confit at home is a relatively simple process. But there are some safety aspects to consider. Here's how you should properly store it.

  By Madalyn Mackarey Read More

• Here's How Long Kombucha Will Last After You Open It

  Once you open a bottle of kombucha, the clock starts ticking. Here's how long it's safe to drink after opening.

  By Ariana DiValentino Read More

• The Safety Tip You Need To Remember Before Thickening Home-Canned Goods

  There's a science to canning, which means there's a process you need to follow to get it right. Here is an important safety tip you should always remember.

  By Matthew Wilson Read More

• How Long Should You Soak Overnight Oats Before Eating?

  Making overnight oats is one of the most convenient ways to enjoy whole grains. Here's how long they need to soak before you can take a bite.

  By Kalea Martin Read More

• Here's How Long You Can Safely Store Glass Noodles In The Fridge

  Glass noodles are easy to prepare but not so easy to store for later use. With an extremely small shelf life, here's how they will last in the fridge.

  By Arianna Endicott Read More

• The Simple Lettuce Trick For Hiding The Ice Under Cold Appetizers

  Keeping cold foods chilled when preparing for an outdoor picnic or get-together is tough, but with this lettuce trick, it doesn't have to be.

  By Allie Ward Read More

• How To Store Focaccia Bread In The Freezer

  Focaccia: one of the easiest and tastiest breads to make. Consider freezing an extra loaf so that you can enjoy a delicious, savory snack all month long!

  By Noor Anand Chawla Read More

• If You Want To Try Kimchi But Can't Do The Spice, Go For Dongchimi

  If you find that the bold flavors and occasional spiciness of kimchi is a bit too much to handle, you need to know about refreshing dongchimi.

  By Andra Picincu Read More

• Store Onions And Garlic In A Brown Paper Bag For Double The Shelf Life

  By following a few handy tips, you can extend the shelf life of your onions and garlic, keeping them firm and flavorful for three to six months.

  By Stacie Adams Read More

• How To Store Chocolate-Covered Strawberries For A Perfect Valentine's Day Treat

  Chocolate-covered strawberries are a Valentine's Day essential, and you should make sure to store them correctly for maximum enjoyment after the holiday.

  By Camryn Teder Read More

• Here's The Best Way To Clean Your Moka Pot

  Enjoying a fresh cup of brew is a treat, and the devices available to make them are plentiful. If you own a moka pot, here's the best way to clean it.

  By Kuamel Stewart Read More

• How Long Will Canned Potatoes Last After Opening?

  When using any canned good, it's important to know how long you have to use whatever's inside once opened. In the case of canned potatoes, it's a short window.

  By Riya Anne Polcastro Read More

• How Long Fresh Shrimp Lasts In The Fridge And When To Toss It Out

  If you're going to buy fresh shrimp, you want to be sure that you cook it before it starts to go bad. Find out how long fresh shrimp lasts in the fridge.

  By Carolyn Jenkins Read More

• Here's How To Know If Coconut Milk Has Gone Bad

  If you like cooking with coconut milk, but aren't sure how to tell when it's gone bad, watch out for these signs and learn how to store it in the first place.

  By Camryn Teder Read More

• The Best Way To Store Radicchio For Maximum Freshness

  Radicchio is a tough and hardy vegetable, but it does go bad eventually, and proper storage can help you get the most out of this versatile and delicious crop.

  By Andra Picincu Read More

• Rum Cakes Are A Fun, Unique Way To Send A Long Distance Treat

  By soaking the fruit ingredients in rum for months ahead of time, rum cake, otherwise known as black cake, turns into a moist and spicy treat for any occasion.

  By Carolyn Jenkins Read More

• Here's How Long That Hummus Will Stay Fresh After Opening

  Hummus, a luscious, creamy chickpea dip, has a relatively short shelf-life after opening and should be stored properly for maximum freshness.

  By Camryn Teder Read More

• What's The Shelf Life Of An Unopened Jar Of Olives?

  An opened jar of olives lasts for a good while, but olives do go bad eventually, and proper storage can help you enjoy them for as long as possible.

  By Andra Picincu Read More

Stores And Chains (1)

• Sam's Club's Charcuterie Tasting Board Is Giving Aldi A Run For Its Money

  A pre-assembled charcuterie board is a cost-effective way to feed guests at a party. And Sam's Club is giving competitors a run for their money with its board.

  By Stacie Adams Read More

Subway (1)

• Give Your Subway Order Breakfast Taco Vibes With One Hack

  It's a little known fact that Subway also serves breakfast, and this insider hack can make your early-morning sandwich taste impressively close to a taco.

  By Stacie Adams Read More

Tips (177)

• The Clever Plastic Bag Method For Storing Grated Cheese

  Some people love the convenience of pre-grated cheese. But there are several reasons you should grate your own and this hack will make clean up a lot easier.

  By Julia Mullaney Read More

• Tomato Paste Is Essential For Vibrant Red Jollof Rice

  The West African rice dish, jollof, is a versatile tomatoey delight, but it has to turn out the right kind of red. We delve into what creates that ruby shade.

  By Tom Maxwell Read More

• For A Perfectly Tender Biscuit, Butter Temperature Is Key

  A lot of biscuit recipes call for cold butter in the dough, but if you're looking for something less flaky and more cakey, then check our temperature tip.

  By Kuamel Stewart Read More

• An Important Tip To Keep In Mind When Flavoring Homemade Ice Cream

  Not only is it important to know how much flavoring to add to homemade ice cream, but it's also key to add it at the right time so the aromas remain intact.

  By S. Ferrari Read More

• Slow-Cook Store-Bought Cinnamon Rolls For A Crisp, Fluffy Twist

  Store-bought cinnamon rolls can be way better than you think. Try making them in the slow cooker for a no-fuss method and the perfect texture.

  By Lauren Schuster Read More

• The Back Of Your Knife Is The Only Tool Needed For Scaling A Fish

  Scaling a fish isn't particularly complicated once you learn how to do it, but perfecting the skill takes time. Luckily, all you need is the back of your knife.

  By Patrick Bauman Read More

• Grease Up Your Waffle Iron With Bacon Fat For Savory-Sweet Results

  Waffles and bacon are a beloved brunch combination. So amp up that combo by using bacon grease on your waffle iron for savory-sweet perfection.

  By Michael Serrur Read More

• Banana Bread Is Your Secret For Game-Changing French Toast

  French toast is an all-time great breakfast and brunch dish, but if you're looking to improve this decadent dish, just make it with banana bread.

  By Riya Anne Polcastro Read More

• Infused Oils Are The Key To Upgrading Store-Bought Alfredo Sauce

  If you want to add flavor while amping up the richness of your next Alfredo sauce, adding some infused oil can help achieve that desired result.

  By Arianna Endicott Read More

• How To Fold Egg Rolls That Are Better Than Takeout

  Want to make your own egg rolls? Folding them perfectly is key -- and we've got the scoop on how to do it as well as your favorite takeout joint.

  By Jessica Fleming-Montoya Read More

• Yes, You Can Make A Classic Ricotta Cake With Boxed Mix

  You can upgrade your cake recipe by adding ricotta to add some moisture. But you don't need to make your cake from scratch - using a box of cake mix will do.

  By Arianna Endicott Read More

• Roll And Slice Your Next Omelet For Protein-Packed Pretend Noodles

  If vegetables can be transformed into zoodles, there's no reason you can't crack an egg and cut it into tasty ribbons of protein-packed faux noodles.

  By Cristine Struble Read More

• Indian Onion Paste Works As A Delicious Foundation For Countless Meals

  Brown onion paste is a key Indian base sauce, and serves as a super flavorful first layer for a whole range of curries and gravies. It's easy to make, too.

  By Andra Picincu Read More

• Your Stand Mixer Is The Key To Better Salisbury Steak

  Texture is everything when it comes to things like steaks and burgers. For the perfect mix in a Salisbury steak, you can rely on your trusty stand mixer.

  By Madalyn Mackarey Read More

• Mayo Is The Secret Ingredient For Incredibly Juicy Chicken

  Add mayo to your chicken's marinade or slather it on the cut before cooking, and you'll experience a juicy upgrade without an overwhelming mayonnaise flavor.

  By Molly Wilson Read More

• 11 Mistakes Everyone Makes When Washing Fruits And Vegetables

  Washing fruits and vegetables in your kitchen at home may seem like a simple task, but you could be making common but harmful mistakes along the way.

  By Jessica A. Scott Read More

• When Reheating Salmon, Low And Slow Is The Way To Go

  As great as salmon can be for a mid-week dinner, leftovers can make a good lunch, too. But only if it's reheated well. This is the best way to do it.

  By Matthew Wilson Read More

• Completely Transform Jarred Alfredo Sauce With A Spoonful Of Pesto

  If you're looking for a way to not just tweak jarred Alfredo sauce but totally and utterly transform it, you can do so easily with a spoonful of pesto.

  By S. Ferrari Read More

• Pesto Is The Ingredient That Takes Grilled Cheese From Good To Gourmet

  If your regular everyday grilled cheese just isn't cutting it anymore, you can liven things up by incorporating some pesto into the equation.

  By Stacie Adams Read More

• What Exactly Are Butter Dip Biscuits?

  Every one knows what a biscuit it and just how delicious the soft and fluffy side is, but have you heard of the decadence of butter dip biscuits?

  By C.A. Pinkham Read More

• Here's How Many Cups Are In A Pound Of Dry Pasta

  We've all had that moment of holding a package of dry pasta and wondering how much to actually cook; knowing how many cups are in a pound can help out.

  By S. Ferrari Read More

• Why You Need To Be Careful Deveining Frozen Shrimp

  When working with frozen, whole shrimp, it's important to practice caution and properly thaw out the crustaceans before attempting to cut through them.

  By Tom Maxwell Read More

• If You Want To Finely Dice A Tomato, One Variety Works Best

  If a recipe calls for finely chopped tomatoes, consider selecting the Roma variety at the supermarket, which will keep its structure better than other kinds.

  By Betsy Parks Read More

• The Finger Grip Technique To Know When Cutting With Small Knives

  When using small knives in the kitchen, there is a particular way you should grip these tools in order to prevent accidentally cutting yourself.

  By Betsy Parks Read More

• The One Tip To Remember When Steaming Spinach In The Microwave

  It couldn't be easier to create a healthy, vegetable-centered side dish to accompany your next meal. All you'll need is spinach, water, and a microwave.

  By Betsy Parks Read More

• TikTok's Viral 2-Ingredient Donut Holes Are Too Easy Not To Try

  These two-ingredient donut holes use only fruit and flour to replicate your favorite store-bought treats, and can be made in a snap with an air fryer.

  By Lauren Farkas Read More

• Amp Up Fried Pickle Batter With A Dash Of Ranch Seasoning

  The next time you're making fried pickles, try mixing in some ranch seasoning to enhance the flavors and colors of this crispy, delicious snack.

  By Jessica Fleming-Montoya Read More

• The Classic Dressing That Instantly Upgrades Boxed Mac And Cheese

  There are as many ways to dress up boxed mac and cheese as there are people who eat it -- but adding some ranch is an instant creamy upgrade.

  By Riya Anne Polcastro Read More

• Timing Is Everything When It Comes To Shrimp And Grits

  There's an art to cooking shrimp and grits. The beloved Southern dish requires a lot of TLC, and timing is everything when it comes to making your own.

  By Asia McLain Read More

• The Peeling Tip To Remember When Slow-Cooking Beets

  Step away from the canned beets. Your slow cooker is the answer to super convenient roasted beets any day of the week -- but what about the prep work?

  By Riya Anne Polcastro Read More

• Leftover Buffalo Chicken Dip? Just Make A Grilled Cheese

  If you find yourself with a surplus of Buffalo chicken dip, you don't have to keep eating it plain. Add some to your grilled cheese instead.

  By Stacie Adams Read More

• Here's How To Properly Melt Your Cheese For Delicious Nachos

  Nothing beats a tray of gooey, melty nachos with just the right amount of cheese. To achieve nacho perfection there are a few important factors to consider.

  By Jess Jeziorowski Read More

• Why You Shouldn't Worry About Overmixing Dairy-Free Whipped Cream

  Indeed, dairy-free alternatives don't behave exactly like their dairy counterparts. And there's one thing to never worry about with whipping cream: overmixing.

  By Jessica Fleming-Montoya Read More

• Turn Those Broken Lasagna Noodles Into A Hearty Pasta Salad

  Repurposing those broken lasagna noodles into a hearty pasta salad presents the perfect opportunity to use the leftover ingredients you have in your kitchen.

  By Riya Anne Polcastro Read More

• The Juicy Reason You Should Never Remove The Skin On Chicken Thighs

  Next time you want to cook up some flavorful chicken thighs, don't ditch the skin. There's a juicy reason you want to leave it on, here's why.

  By Carolyn Jenkins Read More

• The Simple Trick For A Perfect Frosting Drizzle On Your Next Cake

  Adding a beautiful drip to your decorations makes for a gorgeous finish. Try this simple trick for the perfect effect the next time you bake a cake.

  By Dawn Hammon Read More

• For A New Twist On Egg Salad, Start Scrambling Your Eggs

  Scrambling tends to be a bit quicker than hard boiling, saving you time in the kitchen and reducing the wait for that delicious egg salad you're craving.

  By Jessica Fleming-Montoya Read More

• The Absolute Best Potatoes To Use For Steak Fries

  Potatoes are a versatile food, and with so many varieties available, each one serves a different purpose. Here's the one you should use for steak-cut fries.

  By Carolyn Jenkins Read More

• The Best Tip For The Ultimate Korean Corn Cheese

  Topping a dish with cheese is a great way to elevate it as long as you use the right variety. So heed this tip for the ultimate Korean corn cheese.

  By Riya Anne Polcastro Read More

• The Easiest Tip For A Better Steak Dinner Is To Heat Up Your Plate

  A perfectly-cooked steak hot off the grill or pan deserves the best treatment. So take this tip and serve it up on a hot plate for an easy upgrade.

  By S. Ferrari Read More

• Deep-Fry Your Next Batch Of Rice Krispies Treats And Thank Us Later

  Deep frying Rice Krispies Treats transforms the dessert you loved as a child into a crispy, golden-brown flavor bomb that's extra rich and satisfying.

  By Jessica Fleming-Montoya Read More

• When Dealing With Stubborn Almond Skins, Use The Hot Water Trick

  Peeling the skins off of almonds can be time-consuming and frustrating. Try this quick trick using hot water and you'll be pleasantly surprised.

  By Lauren Schuster Read More

• It's Time To Give That Leftover Mac And Cheese The Grilled Cheese Treatment

  Next time you have leftover mac and cheese, smother it between two slices of your favorite bread and transform it into a grilled mac and cheese sandwich.

  By Allison Lindsey Read More

• Vegetable Shortening Is Key To Making Waffle House-Style Waffles

  The waffles at Waffle House are famous for good reason, but if you want to make a delicious copycat version at home, you'll need vegetable shortening.

  By Kalea Martin Read More

• Cake Too Dry? Add Some Layers And Thank Us Later

  A too-dry cake isn't the end of the world, or your dessert. Try this simple tip and add some layers to salvage your sweet treat. Here's how it works.

  By Alia Ali Read More

• Apples Are The Secret Ingredient For A Beautifully Sweet Butternut Squash Soup

  If you love butternut squash soup for its sweet notes, then try adding some apples to amp up that flavor profile. Here's what you need to know.

  By Madalyn Mackarey Read More

• For Faster Caramelized Onions, Just Add Water And Thank Us Later

  Caramelized onions are super delicious and pretty much go with everything, but they take time. So try this water trick to speed up the process.

  By Will Godfrey Read More

• Throw Some Grapes In The Air Fryer And See What Happens

  People love their air fryers because of how versatile they are. If you've ever wondered whether you could air fry grapes, you might be surprised by the results.

  By Allie Ward Read More

• Duff Goldman's Simple Tip For More Legible Cake Writing

  Duff Goldman rose to prominence as an expert cake decorator in "Ace Of Cakes." Use his helpful cake writing tip to create legible messages on your bakes.

  By Kuamel Stewart Read More

• Easy Weeknight Dinners Start With An Organized Fridge

  Making a homemade dinner on a given weeknight sounds great, but what happens when you come home from a long day? Easy dinners start with an organized fridge.

  By C.A. Pinkham Read More

• Why Challah Bread Is A Perfect Choice For Stuffing

  Challah has a particular sweetness that's ideal for many applications. Specifically, challah bread is a perfect choice for your next homemade stuffing.

  By C.A. Pinkham Read More

• 13 Ways To Upgrade Your Sweet Potato Casserole

  Sweet potatoes have an earthy profile that lends them to endless flavor combinations and applications. Here are a few ways to upgrade sweet potato casserole.

  By Catherine J Read More

• Making Toasted Ravioli Is Way Easier In An Air Fryer

  Toasted ravioli is a cheesy and tasty appetizer, especially when paired with marinara sauce, and you can easily cook some up in your air fryer.

  By Noor Anand Chawla Read More

• Swap Lemon With Celery Juice For A Bright But Less Acidic Punch

  Don't love the sour kick in recipes that call for lemon juice? Try swapping the citrus for celery juice, a less acidic substitute with a subtler effect.

  By Cristine Struble Read More

• Take Your Buttercream To The Next Level With Toasted Milk Powder

  Buttercream is the ultimate fluffy frosting for a delicious cake. But it can be even better with the addition of toasted milk powder. Here's why.

  By Alli Neal Read More

• Why You Need To Start Salting Your Grapefruit

  If grapefruit seems to be too bitter for your liking, you can always make it more palatable by adding a bit of salt to the top. Here are some tips.

  By Allison Lindsey Read More

• The Type Of Plum To Steer Clear Of When Making Sauce

  At it's best, plum sauce adds tangy, slightly sweet notes to a variety of savory dishes. Just make sure that you're choosing the right variety of plum.

  By Stacie Adams Read More

• Easily Elevate Your Ramen With Some Chili Oil

  Chili oil will give your instant ramen a kick of both flavor and color, transforming the salty broth into something truly special with an extra dimension.

  By Riya Anne Polcastro Read More

• The Chopstick Tip That Will Seriously Upgrade Egg Drop Soup

  The 'drop' part of egg drop soup is an art form and easy to get wrong. But this simple tip using chopsticks will seriously upgrade your results every time.

  By Greta Pano Read More

• The Common Mixing Mistake To Avoid With Crab Meat

  There is a mistake many people make when preparing crab meat for, say, crab cakes or a salad. Here's what to avoid next time you prepare crab for dinner.

  By Stacie Adams Read More

• Upgrade Your Next Cake With The Rich Coffee Goodness Of Kahlua

  Kahlua is a rich, decadent liqueur that brings a lot of benefits to baking all kinds of cakes. Take this tip and try adding some to your next bake.

  By Jessica Fleming-Montoya Read More

• What To Keep In Mind When Substituting Dried Chickpeas For Canned

  Chickpeas and garbanzo beans can be used interchangeably. But when it comes to dried and canned there's a significant difference. Here's what to be aware of.

  By Lauren Farkas Read More

• The Paring Knife Tip For Knowing When Your Garlic Is Roasted

  The easiest and cleanest way to check if your garlic is properly roasted is by using a tool you already have in your kitchen. A paring knife.

  By Madalyn Mackarey Read More

• It's A Mistake To Think All Frozen Veggies Need To Be Cooked

  Like many fresh veggies, numerous frozen varieties are perfectly edible uncooked, and can be delicious on their own, or add a delightful texture to your meal.

  By Betsy Parks Read More

• Cook Rice In White Wine And Taste The Flavor-Packed Difference

  Rice is a staple ingredient that is pretty easy to make, but if you want to make your next batch truly special, try cooking the grains with white wine.

  By Wendy Mead Read More

• Whiskey Is Your Secret Ingredient For The Perfect Steak Marinade

  There are many ways to marinate a steak. One of the best involves soaking your meat in whiskey, but there's finesse required when infusing beef with booze.

  By Riya Anne Polcastro Read More

• The Ingredient Substitute You Need For Vegan Kimchi

  If you follow a vegan diet, you too can enjoy the crunch and zest of homemade kimchi by substituting one particular ingredient with miso paste.

  By Tom Maxwell Read More

• The Oil Mistake You Want To Avoid When Roasting Frozen Broccoli

  Frozen broccoli doesn't have to be soggy and bland. Just avoid this mistake using oil when you roast it, and enjoy the better-tasting results.

  By Julia Mullaney Read More

• The Simple Extra Step For Perfect Buffalo Chicken Dip

  A key tip will transform your Buffalo chicken dip into a creamier and smoother appetizer, allowing you to incorporate this unique flavor into many other meals.

  By Crystal Antonace Read More

• Spice Up Your Next Fried Chicken Sandwich With The Sweet Heat Of Gochujang

  Playing around with flavors is one of the best parts of cooking. To enhance your next fried chicken sandwich, spice it up with the sweet heat of gochujang.

  By Crystal Antonace Read More

• The Prep Mistake To Avoid For Way Faster Risotto

  Risotto is one of the most treasured dishes in Italian cuisine but it's very much a labor of love. If you want to speed up the cooking time, avoid this mistake.

  By Stacie Adams Read More

• Pureed Cauliflower Is The Secret To Beautifully Light Cheese Sauce

  A decadent cheese sauce is the perfect complement to certain dishes, but when you're in the mood for a lighter version, it's time to bust out the cauliflower.

  By Riya Anne Polcastro Read More

• The Pastry Tool Perfect For Safely Washing Plastic Cutting Boards

  Cutting boards can be a breeding ground for bacteria, so it's important to clean them after every use. And this pastry tool might just make the job easier.

  By Patrick Bauman Read More

• If You Are Tired Of Mozzarella Cheese, Try Scamorza

  Mozzarella is one of the world's most popular cheeses, but if you've come to find it particularly tedious, then you need to bring some scamorza into your life.

  By Allison Lindsey Read More

• 14 Ways To Upgrade Canned Refried Beans

  These ways to upgrade canned refried beans can save you from another boring bean side or burrito filling. These solutions are also easy to achieve.

  By August Croft Read More

• Forget Bread, Make Your Next Avocado 'Toast' On Hash Browns

  Swapping bread for crispy hash browns is just the ticket to preparing some seriously next-level avocado toast that also happens to be gluten-free.

  By Asia McLain Read More

• A Spoon Is All You Need To Test The Thickness Of Your Sauce

  You've spent the money on some fancy dinner ingredients, but they require some expertise on making the right sauce. So how will you tell when it's just right?

  By Betsy Parks Read More

• The Only Type Of Wok You Should Use On An Induction Stove

  Woks were designed to be used over an open flame. But wok cooking is possible if you have an induction stove. Here's the pan that'll give you the best results.

  By Will Godfrey Read More

• The Absolute Best Dairy-Free Milk For Vegan Ice Cream

  When it comes to milk alternatives, not all dairy-free options are created equally. So to make vegan ice cream, here's what you should be using.

  By Carolyn Jenkins Read More

• Pickle Your Eggs In Kimchi For A Serious Upgrade

  You may have tried your hand at pickling eggs before, but by choosing to pickle them in kimchi, you'll transform them into a desirable everyday treat.

  By Kalea Martin Read More

• A Pinch Of Dashi Is The Extra Ingredient Your Crab Salad Needs

  If you want to really enhance the seafood flavor in your crab salad while balancing out its natural sweetness, toss in a dash of instant dashi.

  By Jessica Fleming-Montoya Read More

• Think Twice Before Adding Frozen Veggies To A Casserole

  If you were contemplating what kinds of ingredients to put in a casserole and frozen vegetables crossed your mind, you may want to reconsider.

  By Riya Anne Polcastro Read More

• Don't Toss Out Leftover Hot Dog Buns. Make French Toast Instead

  The next time you have some hot dog buns left over, don't toss them out. Instead, you can use this bread to make a new delicious type of French toast.

  By Branden C. Potter Read More

• What Exactly Is An Inside-Out Grilled Cheese Sandwich?

  An inside-out grilled cheese reinvents the classic by adding even more cheese to the sandwich's exterior, so you have both melted and crispy cheese layers.

  By Erin Metz Read More

• Bobby Flay's Expert Advice For Properly Dressing Salad

  With these simple salad tips from Bobby Flay, your side dish will shine brightly and become elevated to the star of the show, packed full of seasoned flavor.

  By Carolyn Jenkins Read More

• 7 Ways To Use Canned Refried Beans You Probably Never Thought Of

  Canned refried beans have far more uses than just a filling for burritos or side dish. Here are some out-of-the-box ideas that are sure to be a hit.

  By Bryn Gelbart Read More

• For A Sweeter Take On Ranch, Stir In Some Tomato Paste

  Ranch dressing is among the tastiest condiments all on its own. But you can add a sweeter flavor to its profile by adding a little tomato paste.

  By Allison Lindsey Read More

• Break Out The Ramekins For Perfectly-Sized Individual Casseroles

  Use ramekins to turn your favorite casserole recipes into single-serve delights. The convenience and creativity are limitless.

  By S. Ferrari Read More

• Toss A Little Texture On Your Cheeseboard With Crunchy Parmesan Crisps

  When looking to add some crunch to a charcuterie or cheese board, many people reach for the crackers. But consider parmesan crisps as a flavorful alternative.

  By Stacie Adams Read More

• Here's Some Tips For Combating Super Sticky Rice Krispie Treats

  Although a delicious throwback to our childhood, making Rice Krispie treats can turn into a sticky mess. Fortunately there are ways to lessen the hassle.

  By Asia McLain Read More

• Warm Chicken Salad Is A Comforting Twist On The Classic Dish

  Warm, cheesy chicken salad served on toasted bread brings new life to this beloved classic, and is the perfect comfort meal during cold winter months.

  By Camryn Teder Read More

• Does Salmon Need To Be Flipped While Cooking In The Air Fryer?

  Air fryer salmon is quick and practically effortless, and we have an answer on whether or not the fish needs to be flipped halfway for crispy perfection.

  By Carolyn Jenkins Read More

• For Perfect Homemade Sourdough, Consider Using 2 Scales

  At every stage in the process, baking sourdough bread is all about precision. A second kitchen scale can help you be exact even with minuscule quantities.

  By Molly Wilson Read More

• Skillet Mac And Cheese Is A Total Upgrade To The Classic

  Cooking your mac and cheese in a skillet ensures that you'll achieve the perfect textures: think creamy, hot insides and crispy, browned outsides.

  By Camryn Teder Read More

• Leave Those Potato Skins On For Way More Flavorful Fries

  If you want your fries to be especially delicious and appetizing, don't remove the potato skins when you cook them - the skin adds texture and flavor.

  By Kuamel Stewart Read More

• Milk Powder Is A Slept-On Ingredient For Scrambled Eggs

  Avoid rubbery textures, bland flavors, and dried-out eggs by adding a secret ingredient to your next scramble: milk powder. And no, it's not the same as milk.

  By S. Ferrari Read More

• Use Your Leftover Champagne For A Deliciously Elevated Vinaigrette

  Don't toss your flat, leftover Champagne - instead, use it to add a vibrant zest to your homemade vinaigrettes and level up your salad game.

  By Asia McLain Read More

• It's Time To Start Making Cheese Crisps In Your Air Fryer

  Perfect for adding to soups, salads, scrambled eggs, or just to enjoy a snack throughout the day, cheese crisps are incredibly easy to make in an air fryer.

  By Allison Lindsey Read More

• The Reason To Avoid Using A Food Processor For Tabbouleh Salad

  Taking the extra time and effort to chop your herbs by hand will pay off, yielding a bright tabbouleh salad with plenty of texture and complexity.

  By Madalyn Mackarey Read More

• The Briny Ingredient That Works Wonders As A Vegan Anchovy Substitute

  Capers offer a similar umami flavor to anchovies, making them a great vegan substitute that can enhance a variety of dishes, from salads and sauces to snacks.

  By Andra Picincu Read More

• How To Upgrade Your Fried Chicken Sandwich, According To Chef Bob Bennett

  Fried chicken sandwiches are a classic unbeatable dish when made right. Chef Bob Bennet spoke with Daily Meal to share how to upgrade your next one.

  By Kuamel Stewart Read More

• A Sprinkle Of Sugar Is Your Secret For A Better Tasting Tuna Salad

  There are dozens of ingredients you can add to a tuna salad to jazz it up. But here's one you might not have considered. Add sugar for a hint of sweetness.

  By Allison Lindsey Read More

• What To Keep In Mind When Cooking With Cultured Butter

  Cultured butter is the Rolls Royce of butter offerings, but make sure you know the dos and don'ts of using this product before adding it to your recipes.

  By Alli Neal Read More

• Perfectly Balance Homemade Salad Dressing With Canned Pumpkin

  When you're looking to craft a homemade salad dressing that is nice and balanced, try using some canned pumpkin to complement the other ingredients.

  By Riya Anne Polcastro Read More

• Flaxseed Is Your Secret Ingredient For Delicious Vegan French Toast

  When you have a craving for French toast but have to do without eggs, versatile flaxseed is the ingredient you need for the best vegan version.

  By Elaina Friedman Read More

• An Essential Flambé Safety Tip You Need To Keep In Mind

  Cooking meals at home, flambé-style looks impressive to guests. But there are safety tips you should keep in mind, and this is one of the most essential.

  By Jonathan Kesh Read More

• The Chinese Veggie Cutting Technique For Beautiful Salads

  This Chinese technique for cutting vegetables is often associated with stir-fries, but julienned vegetables also work wonderfully as part of a fresh salad.

  By Camryn Teder Read More

• Your Air Fryer Is The Secret To Tender Cabbage In A Flash

  This leafy green is savory and refreshing in equal parts. If you're not using it for creamy coleslaw or sauerkraut, you can incorporate it into warm recipes.

  By Allison Lindsey Read More

• The Important Safety Tip To Follow When Making Steak Tartare At Home

  When preparing a raw steak tartare at home, following a couple of pro tips can help ease any anxieties about contracting foodborne illnesses.

  By Matthew Wilson Read More

• This Is Your Sign To Start Roasting Tomatoes In The Air Fryer

  Air-fried fare doesn't always have to be a full-fledged meal, you can also jazz up simple ingredients like tomatoes to take them from ordinary to extraordinary.

  By Allison Lindsey Read More

• A Brown Sugar Glaze Is The Secret To Unbeatable Lamb Chops

  Lamb chops are packed with delicious gamey flavor. So if you want to take yours to the next level, take this tip and try a brown sugar glaze.

  By Branden C. Potter Read More

• White Pepper Is Your Secret Ingredient For Restaurant-Worthy Egg Rolls

  If you're making egg rolls and can't understand why they don't taste restaurant-quality, it's probably because you're not adding a pinch of ground white pepper.

  By Tom Maxwell Read More

• 13 Mistakes Everyone Makes When Cooking A Soufflé

  There are many things to learn about making a soufflé, from the preparation process to the equipment you use to how you whip the egg whites.

  By Courtney Yost Read More

• Get Creative With Your Donut Pan And Use It To Make Sushi

  For a stunning plate of sushi with very little effort, break out your donut pan. Try this tip for creating a show-stopping presentation at home.

  By Lauren Schuster Read More

• Trust Us, Throw Some Pickles On Your Next Breakfast Sandwich

  Pickles provide a tangy and briny flavor that complements the richness of other quintessential breakfast sandwich ingredients like eggs and cheese.

  By Allison Lindsey Read More

• Cranberries Are The Special Ingredient For A Sweet Twist On Salsa

  If you've become disillusioned by plain old tomato salsa, or you've found that even some fruit salsas no longer excite your palate, give cranberry salsa a try.

  By Julia Mullaney Read More

• The Slotted Spoon Hack That Makes Separating Eggs A Total Breeze

  There's a new, foolproof hack for separating yolks from egg whites that leaves you with no mess and no mishaps. And all you need is a slotted spoon.

  By Betsy Parks Read More

• Carrots About To Go Bad? Dehydrate Them In The Oven

  Food waste is a major culinary faux pas, so if you ever notice that your carrots are on the brink of expiration, dehydrate them in the oven.

  By Allison Lindsey Read More

• Why Untoasted Bread Is Actually The Best Option For Your BLT

  To get the best contrasting textures out of your BLT sandwich, skip toasting your bread. It will result in a tastier end result.

  By Kuamel Stewart Read More

• For Ultra Creamy Hummus, Break Out The Ice Cubes

  Try as you might, sometimes you just can't achieve the silky smooth texture you want your hummus to be. But don't give up, just follow these tips.

  By Jess Jeziorowski Read More

• The Seaweed Folding Hack For Effortless Homemade Sushi Wraps

  Rolling your own sushi can be notoriously difficult, but this hack offers a different technique to give you effortless homemade sushi wraps.

  By Matthew Wilson Read More

• Give Your Breakfast Some Oomph And Add Coffee Creamer To Your Oats

  Oatmeal sounds boring but it's a go-to morning meal for many, many people. Are they perhaps using these tips and tricks to make it more interesting?

  By Noor Anand Chawla Read More

• Brine Your Pumpkin Seeds In Beer And You'll Never Look Back

  There are dozens of creative uses for leftover pumpkin seeds, and brining them in a beer can impart complex, hoppy flavors to the nutritious snack.

  By Allison Lindsey Read More

• Deviled Egg Salad Gives The Classic Appetizer A New Lease On Life

  We all love deviled eggs, but you can elevate the classic party dish even further by turning it into a creamy, spicy egg salad that's bursting with flavor.

  By Jessica Fleming-Montoya Read More

• Prevent Onion Ring Batter From Falling Off With One Crucial Step

  Crispy, golden-brown onion rings are the perfect side to many a main dish. So try this tip to prevent the batter from falling off during frying.

  By Dawn Hammon Read More

• Add Wasabi To Your Bloody Mary For A Huge Kick Of Flavor

  Zesty, flavorful, and possessing a smooth, thick consistency perfect for mixing in savory drinks, it can definitely accentuate the tartness of the tomato juice.

  By Asia McLain Read More

• The Ultimate Sweet Potato Pie Calls For A Double Crust

  Just when you think sweet potato pie can't get any better, someone comes along with a new idea to bring the sweet satisfaction to another level.

  By Asia McLain Read More

• Give Homemade Pasta A Pop Of Color With Leftover Tomato Paste

  Add a vibrant pop of color and a faint hint of savoriness to your pasta by incorporating leftover tomato paste into your standard dough recipe.

  By Jessica Fleming-Montoya Read More

• Achieve A Truly Perfect Cup Of Coffee With Your Kitchen Scale

  The perfect cup of joe takes precision. But how can you be precise before you've had coffee? Your kitchen scale can help achieve the ideal water-coffee ratio.

  By Jonathan Kesh Read More

• Cornstarch Is Your Secret For Fried Rice With Just The Right Texture

  If you want restaurant-quality texture from homemade fried rice, the one ingredient you need to add to the rice to prevent clumping is actually corn starch.

  By Dawn Hammon Read More

• Bulk Up Pancakes With Oatmeal For A More Filling Breakfast

  When you eat a big breakfast, or brunch, you want to feel full for a while. Try adding oatmeal to your pancakes to stave off hunger for longer.

  By Greta Pano Read More

• Swap Spaghetti With Orzo For Carbonara And Witness Greatness

  Many people love spaghetti carbonara for its luscious and filling sauce, but to make the dish truly special, switch your noodles for orzo instead.

  By Jess Jeziorowski Read More

• The Common Mistake To Avoid For Evenly Cooked Baked Potatoes

  Though cooking a potato in the oven seems simple enough, there are a few common misconceptions that can lead to uneven cooking or mushiness.

  By Patrick Bauman Read More

• Tart Apples Are Your Ticket To Decadent Dessert Fries

  Apple fries are a delicious way to eat the ubiquitous orchard fruit, but for the dessert dish to truly sing, you'll want to use the tartest apples.

  By Lauren Farkas Read More

• You've Been Making Homemade Nachos Wrong This Entire Time

  Nachos are the quintessential easy, cheesy meal -- but if you spend a little extra time preparing them, you'll find them a much more satisfying and tasty dish.

  By Bryn Gelbart Read More

• Transform Leftover Spaghetti Into Fritters And Thank Us Later

  If you have leftover spaghetti from the night before, this delicious fritters recipe is a great way to use it up and is also super simple to make.

  By Kalea Martin Read More

• Sweeten Up Your Morning Omelet With A Hefty Maple Syrup Pour

  Eggs and maple syrup happily cohabit on many a morning breakfast plate. Combine the two in a omelet and you'll get a sweet-savory match made in heaven.

  By S. Ferrari Read More

• Upgrade Instant Ramen With Your Favorite Canned Soup

  Instant ramen is a quick way to fill a hole in your appetite. But try kicking things up a notch and take a few extra minutes to upgrade your noodles with soup.

  By Jessica Fleming-Montoya Read More

• Use Broccoli Stalks For Copycat Artichoke Salad In A Pinch

  Artichokes aren't a typical pantry staple, and they can be pricey. So, for a cheap and cheerful substitute, try using broccoli stems in a salad instead.

  By Betsy Parks Read More

• When Choosing The Best Bread For Paninis, Go For A Denser Loaf

  A perfect panini is within reach: You just need to make sure you know which bread to use. Better read our tips before you start assembling your sandwich.

  By Kuamel Stewart Read More

• Chia Seeds Are The Key To Thickening Your Overnight Oats

  No one likes to wake up and find their batch of overnight oats haven't thickened up properly. Here's how to make sure they're perfect every time.

  By Noor Anand Chawla Read More

• Fennel Pollen Is A Little-Known Powerhouse Ingredient For Nearly Any Dish

  Fennel pollen is a little-known ingredient, but it's a powerhouse that can elevate any dish, whether sweet or savory. But there's a reason it's not widely used.

  By Matthew Wilson Read More

• How Italian Restaurants Have Such Perfect Bread Dipping Oil

  Italian restaurants always lay out the perfect dipping oil for your bread as you await the main course. Here are some tips for creating the experience at home.

  By Noor Anand Chawla Read More

• Do Your Deviled Eggs Need Some Crunch? Give Celery A Try

  If you're looking for a new texture for your deviled eggs, there's an ingredient you can add without altering the flavor: Use celery to add some crunch.

  By Patrick Bauman Read More

• You Only Need 2 Ingredients For Rich Chocolate Fudge

  It might seem like the best chocolate fudge would take hours of work to get right. In truth, you really only need two ingredients for a luxurious rendition.

  By Riya Anne Polcastro Read More

• The Simple Prep Tip For Crunchier Homemade Pickles Every Time

  Whether you're canning your own pickles for the pantry or making a quick batch for the refrigerator you don't want to make this common mistake.

  By Riya Anne Polcastro Read More

• Elevate Your Next Peanut Butter Sandwich With The Crunch Of Plantains

  Though we love a classic PB&J, adding store-bought or homemade plantain chips to your sandwich can add an extra crunch and provide more complex flavors.

  By Jessica Fleming-Montoya Read More

• Hot Chocolate Spoons Are Way Easier To Make Than You'd Think

  If you're tired of your powdered hot chocolate mix, try making these chocolate-coated spoons. Paired with hot milk, they'll result in a rich and creamy cup!

  By Kuamel Stewart Read More

• Leftover Carrots In The Fridge? Turn Them Into Crispy Fries

  There's no need to throw away leftover carrots now that you know you can easily turn them into delicious fries. Here's why it's a great option.

  By Madalyn Mackarey Read More

• Hack Your Way To More Delicious Ice Cream With An Apple Bowl

  While ceramic and glass bowls are classic vessels for ice cream, you can elevate your favorite frozen dessert with edible bowls made from apples.

  By Madalyn Mackarey Read More

• Achieve A Soft And Chewy Mochi Ice Cream Treat With Just 2 Ingredients

  Japanese mochi ice cream is the perfect treat for those who want an easily-made dessert that's still cute and delicious -- the recipe only has two ingredients!

  By Greta Pano Read More

• The Simple Ingredient Swap To Prevent Watery Egg Salad

  No one likes a water egg salad sandwich. But did you know that some of your favorite ingredients are the culprits for causing this watery mess?

  By Julia Mullaney Read More

• Replace Croutons With Cheese Crisps To Give Salads A Carb-Free Crunch

  Ditch the age old crouton and replace it with something flavorful and crunchy -- the mighty cheese crisp! It's a tasty, carb-free alternative.

  By Riya Anne Polcastro Read More

• Repurpose Today's Meatloaf By Making It Tomorrow's Chili

  Almost everybody loves chili. Almost everybody loves meatloaf. They have many common ingredients and flavors. So why not use one to jumpstart making the other?

  By Jessica Fleming-Montoya Read More

• Ditch The Tomatoes And Make Your Next BLT With Peaches

  Classics like the BLT are generally fan favorites, but that doesn't mean you can't enhance them. Ditch the tomatoes and make your next BLT with peaches.

  By Camryn Teder Read More

• Banana Leaves Are An Underrated Trick For Super Moist Cake

  Nobody likes a dry cake, so when you want your prized baked good to come out extra moist, consider baking it with banana leaves. The results might shock you.

  By Kalea Martin Read More

• Bake Mac And Cheese On A Sheet Pan For An Extra Crunchy Bite

  If you love some crunchy texture in your mac and cheese, this sheet pan trick will help you get that crispy perfection in every bite, not just on the top layer.

  By Branden C. Potter Read More

• Here's The Best Time To Brush Grilled Wings For The Perfect Glaze

  When you're grilling wings, you need to be careful about how you sauce them. In fact, there's actually a best time to brush them for the perfect glaze.

  By Kuamel Stewart Read More

• Salt Water Is The Liquid Hero You Need To Rescue Ordinary Bland Potato Chips

  Thanks to the fine mist and the effects of evaporation, saltwater spray is the best way to add an extra layer of saltiness to your next serving of potato chips.

  By Patrick Bauman Read More

• 14 Mistakes Everyone Makes With Fresh, Homemade Pasta

  Making homemade pasta is a fun and delicious experience, but there are a lot of ways things can go wrong. Here are some of the most common mistakes to avoid.

  By Jessica A. Scott Read More

• Why Citric Acid Needs To Be A Part Of Your Seasoning Arsenal

  There are so many different ingredients that home cooks can use to elevate their dishes. Here's why you should stock citric acid in your pantry.

  By Elaina Friedman Read More

• Your Air Fryer Is The Solution To Those Forgotten Canned Potatoes

  The air fryer can transform your semi-mushy canned potatoes into crisp and crunchy delights in less than 20 minutes, requiring minimal cleanup.

  By Matthew Wilson Read More

• 14 Ways To Take Your PB&J To The Next Level

  Peanut butter and jelly sandwiches have been quick, easy lunches since childhood for many, but they're not set in stone. Here are some ways to upgrade a PB&J.

  By Jay Wilson Read More

• The Secret To A Truly Great Casserole Is Making It The Day Before Baking

  Casseroles are already a convenient dinner, and making one the day before you need it is a smart move. But there's another huge benefit to this strategy.

  By Stacie Adams Read More

• Why You Should Be Slicing Meat, Not Sawing It

  If you find yourself sawing at a slab of beef to get rid of the fat, you're probably doing it wrong. You should be slicing your meat, not sawing it.

  By Camryn Teder Read More

• How A Gooseneck Kettle Can Improve Your Morning Cup Of Coffee

  Acquiring a gooseneck kettle is a great way for a brewing beginner to get started on their journey toward becoming a coffee aficionado, and here's why.

  By Camryn Teder Read More

• The Briny Addition That Gives Vegetable Stock A Burst Of Umami

  Delicious as it may be, vegetable stock can lack the depth that's typically found in meat-based stocks. But you can change this with the help of olives.

  By Allison Lindsey Read More

• TikTok's Veggie Confetti Is A Fun Way To Easily Add Vegetables To Any Dish

  Thanks to a creative TikToker, there's now have an easy way to get a heaping dose of veggies into daily meals. Here's what to do.

  By Crystal Antonace Read More

• You Just Need 2 Ingredients For Delicious Homemade Maple Butter

  Compound butter is a condiment that comes in many different flavors. For instance, you only need a couple of ingredients for delicious homemade maple butter.

  By Allison Lindsey Read More

• Briny Ingredients Are The Easy Way To Amp Up Jarred Tomato Sauce

  There's an easy way to elevate a jar of store-bought tomato sauce. Just head to your pantry and grab any briny ingredient you have on hand for a flavor boost.

  By Wendy Mead Read More

• Roast Your Leftover Potato Salad And Thank Us Later

  Do you have a ton of leftover potato salad from the last picnic? You can breathe new life into this dish by roasting your creamy leftovers in the oven.

  By Kalea Martin Read More

• The Simple Fix To Thicken Your Butterscotch Sauce Right Up

  When it comes to butterscotch, thin and runny won't due. Try this simple tip to create a thick sauce that's perfect for lots of sweet treats.

  By Madalyn Mackarey Read More

• The Plastic Wrap Hack For Way Easier Fridge Cleanup

  Spillages in the fridge can easily grow out of control and are a nuisance to clean up. But this neat plastic wrap hack will make that chore a breeze.

  By Patrick Bauman Read More

• Dehydrated Sauce Paper Is A Genius Way To Amp Up The Flavor Of Any Dish

  Dehydrating foods is a good way to lengthen their shelf life and intensify their flavor. And dehydrating a sauce can intensify the taste of any dish.

  By Patrick Bauman Read More

• Jacques Pépin's Pro Tip For Making A Better Salad Dressing

  If you've become disillusioned because you're salads like enough luster, then you need to try Jacques Pépin's professional tip for improving salad dressing.

  By Kalea Martin Read More

• When Shopping For The Best Truffles Possible, Let Your Nose Guide You

  Shopping for truffles is surprisingly easy. Whether you're buying black or white truffle, just give them a sniff -- what smells good, probably is good.

  By Allie Ward Read More

• 19 Tricks That Will Seriously Upgrade Your Chicken Wings

  Cooking wings at home is less expensive than takeout and can often be more unique. Try these tricks to ensure yours are crispy, juicy, and delicious.

  By Monika Sudakov Read More

Traditions (5)

• Why Macaroons Are A Go-To Passover Dessert

  Sometimes, it's a happy accident for foods to fit into the parameters of dietary restrictions. So is the case as to why macaroons are a go-to Passover dessert.

  By Madalyn Mackarey Read More

• 27 Food And Drink Superstitions From Around The World You've Probably Never Heard Of

  Superstitions are as old as humanity itself, as is the need for food, so it's no surprise that there are many little-known food superstitions around the world.

  By Monika Sudakov Read More

• Is King Charles A Vegetarian?

  Many people wonder whether the King of England follows a vegetarian diet. Let's dig in to how the royal goes about his weekly eating habits.

  By Will Godfrey Read More

• The Chinese Cake That Signifies Good Luck For The Lunar New Year

  When greeting the Lunar New Year, you can ensure good luck for yourself by partaking in certain types of food, in particular a sweet Chinese cake.

  By Arianna Endicott Read More

• Bak Kwa: The Ancient Pork Jerky Popular During The Lunar New Year

  Bak Kwa is commonly eaten in Singapore at New Year. It's so popular that stores often ration their supplies. So, what is it and where does it come from?

  By Matthew Wilson Read More

TV and Movies (4)

• What's MasterChef Winner Grant Gillon Up To Today?

  If you're a fan of the culinary competition show MasterChef, you may be familiar with Season 13 winner Grant Gillon. Here's what he's up to today.

  By Greta Pano Read More

• Here's What To Know About The Coldest Water Bottle From Shark Tank

  Coldest claim to make water bottles like no other: Its main function is to keep your beverage colder for longer. Here's the lowdown on the Shark Tank hopefuls.

  By Kuamel Stewart Read More

• Where Is Modern Picnic From Shark Tank Today?

  Modern Picnic appeared on Shark Tank hoping to find investment for its super-stylish thermal lunch totes. But how did it fare after the show aired?

  By Crystal Antonace Read More

• Where Is The Peanut Butter Pump From Shark Tank Today?

  Some big success stories come from "Shark Tank," and some with a seemingly good idea still try despite getting no bites. Where is the Peanut Butter Pump today?

  By Madalyn Mackarey Read More

Valentine's Day (6)

• Valentine's Day Pretzel Hearts Are Almost Too Easy To Make

  You'll wow (and woo) any recipient of these Valentine's Day white chocolate pretzel hearts, and their cutesy, professional look barely requires any effort.

  By Branden C. Potter Read More

• The Tradition Of Valentine's Chocolates Is Older Than You Think

  Why do we buy a bunch of chocolate for Valentine's Day, anyway? As it turns out, the historical roots of that heart-shaped box of chocolates run deep.

  By Amadea Tanner Read More

• Celebrate Valentine's Day Your Way With These Fast Food Deals

  Whether you're single or in a relationship, you can still treat yourself without breaking the bank on Valentine's Day. Here's our roundup of the best deals.

  By Stacie Adams Read More

• Why Valentine's Day Tasting Menus Can Be A Red Flag For Chefs

  You've likely been to a restaurant that serves a prix-fixe menu, but have you had one of these menus on Valentine's Day? Here's why chefs don't like the idea.

  By Cristine Struble Read More

• The Easy Way To Achieve Beautiful Decorative Hearts On Your Cheesecake

  Even if you're not up for making cheesecake from scratch, this little trick will liven up a store-bought cheesecake to make it look personalized and lovely.

  By Noor Anand Chawla Read More

• Grab Some Pickled Beets For Vibrant Valentine's Day Deviled Eggs

  Your Valentine's meal doesn't have to wait until dinner. Wow your partner with deviled eggs for breakfast, finished with this cute pickled beet trick.

  By Kuamel Stewart Read More

Walmart (2)

• Look Out Costco, Walmart's Shiny New Food Courts Are On Their Way

  Swanky Wonder food halls are coming to a number of Walmart locations. If you're full of wonder about whether they're wonderful, here's what we know so far.

  By Betsy Parks Read More

• Yes, You Can Use A Walmart Gift Card To Shop At Sam's Club

  Walmart has great deals, but you can stretch your dollar even further at Sam's Club. Luckily for Walmart gift card holders, Sam's Club accepts these cards too.

  By Lauren Farkas Read More

Wendy's (1)

• How Wendy's Pretzel Baconator Compares To Baconators Of The Past

  Wendy's latest version of the Baconator is keeping fast-food aficionados on their toes. Find out how the Pretzel Baconator stands up to previous versions.

  By Stacie Adams Read More