Archive for April 2024

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Aldi (2)

• This Is Why Aldi's Meat Is So Cheap

  While much of the public can wrap its heads around bargain versions of name-brand cookies, many people often struggle to understand why Aldi's meat is so cheap.

  By Jacob Smith Read More

• April Aldi Finds Perfect For Your Sweet Tooth

  Aldi is rolling out some April Finds that are sure to satisfy your spring sweet tooth. But these special offerings are limited, so act fast.

  By Alli Neal Read More

Appliances And Gadgets (14)

• 14 Ways To Use Your Mandoline That You've Probably Never Thought Of

  There are lots of ways to use a mandoline -- it's one of the most versatile kitchen tools around. We're taking a look at 14 especially unique applications.

  By Jay Wilson Read More

• 14 Ways To Use A Food Processor You've Probably Never Thought Of

  Your food processor is so much more than just a fancy blender. It can save you lots of time and cleanup for a variety of dishes you likely never imagined.

  By Jay Wilson Read More

• You're Seriously Missing Out If You're Not Air-Frying Mangoes

  While perfectly ripe mangoes sing with freshness throughout the summer, they are also easy to cook or make dried versions in the air fryer.

  By Dawn Hammon Read More

• Your Immersion Blender Is The Key To A Perfect Egg Wash

  Immersion blenders are impressive little gadgets with the power to mix, blend, even chop, and might be the perfect tool for making a perfectly smooth egg wash.

  By S. Ferrari Read More

• The Gas Stove Burner Mistake You Need To Stop Making

  Gas stoves are great for speed, efficiency, and convenience. But there's one mistake you might be making that means you're using your stove wrong.

  By Dawn Hammon Read More

• The Telltale Sign Your Oven Needs To Be Recalibrated

  If you've noticed your oven seems to be running hot or cold, then it may be time to recalibrate. Here's the easiest way to determine that.

  By Molly Wilson Read More

• Avoid Hand Mixer Splatter With One Genius Hack

  If a messy countertop has been stopping you from mixing up your favorite baked goods, we've got just the thing. Luckily it's a budget-friendly and easy hack.

  By Betsy Parks Read More

• Take Caution Before Trying This Air Fryer Grease Tip

  There's a particular tip for air fryer users wanting to cut down on the leftover grease, but you'll want to be cautious before you dive in to it.

  By Stacie Adams Read More

• Food Processor Vs Blender: Everything You Need To Know

  If you can only get either a food processor or a blender, this article will help you figure out when you should opt for the former or the latter.

  By Jessica A. Scott Read More

• Types Of Containers You Should And Shouldn't Put In The Microwave

  We all know certain things shouldn't go into the microwave, but where does that leave you when reheating food? Here's what containers are safe and what aren't.

  By Jay Wilson Read More

• Yes, You Can Air-Fry Frozen Microwave Dinners (And Here's How)

  It seems like the list of things you can do with your air fryer just keeps growing. Make those microwave meals a little more palatable by air-frying them.

  By Stacie Adams Read More

• The Secret Ingredient For Gorgeously Browning Meat In Your Air Fryer

  There's an ingredient that you can use to cook meat that turns out beautifully browned in your air fryer, and all it takes is this pantry staple.

  By S. Ferrari Read More

• The Kitchen Tool You've Never Considered For Reheating Pizza

  If you've got cold, leftover pizza in your fridge, consider whipping out this kitchen appliance to warm up and transform your snack.

  By Betsy Parks Read More

• The Easy French Press Hack For Drying Shredded Veggies

  It may seem as though a French press can only be used to make coffee. But if you're a fan of shredding veggies, it could also save you effort drying them.

  By Stacie Adams Read More

Bakeware (1)

• Why It's A Huge Mistake To Measure Dry Ingredients In A Wet Measuring Cup

  Sometimes it seems easier to consolidate your cookware to avoid doing too many dishes. However, when it comes to measuring cups, this isn't the smartest idea.

  By Jessica Fleming-Montoya Read More

Baking (25)

• The Blender Hack That Makes Your Clafoutis Dreams Come True

  Crafting an elegant-looking dessert that's simple to make is always a win-win. Whipping up a classic clafoutis has never been easier thanks to your blender.

  By S. Ferrari Read More

• Bake The Gooey Cookies Of Your Dreams With This Quick Tip

  Sometimes, your inner Cookie Monster comes out. When that happens and you need to make a fresh batch, bake the gooey cookies of your dreams with this quick tip.

  By Jessica Fleming-Montoya Read More

• Cool Whip Is The Secret To The Best Boxed Cake Mix Cookies

  Boxed cake mix doesn't just have to be a shortcut to making delicious cakes. If you add a tub of Cool Whip, you can make a batch of cookies in no time, too.

  By Kalea Martin Read More

• What Egg Size Are Baking Recipes Based On (And Does It Matter)?

  Eggs come in an array of sizes. So when a recipe requires four of them, should you reach for extra large, or will small do? And will it make a difference?

  By Dawn Hammon Read More

• The Tell-Tale Sign That Your Key Lime Pie Is Overbaked

  Unlike cookies or cakes, pies (especially those with a custard filling like key lime pie) don't change dramatically in appearance until they are overbaked.

  By Kalea Martin Read More

• The Ingredient Swap You Need For Soft, Chewy Cookies

  While butter lends a creamy richness, moisture, and consistency to cookies, applesauce is the way to go for a well-balanced treat with a perfectly chewy bite.

  By Asia McLain Read More

• Boxed Cake Mix Is The Secret To The Best Pumpkin Cookies

  Don't be ashamed reaching for a boxed cake mix, that stuff is magical. Quickly create a variety of delicious baked goods that are technically homemade.

  By S. Ferrari Read More

• What To Consider Before Adding Citrus Juice To Pie (Besides Flavor)

  In the kitchen, citrus has many different uses. And although it can help the flavors meld in your pie filling, too much will ruin the consistency.

  By Crystal Antonace Read More

• Throw Banana Bread On The Barbecue And Thank Us Later

  For a simple and quick upgrade to slices of banana bread, give them a quick blast on the barbecue for a light char and yet intensified flavor.

  By S. Ferrari Read More

• The Clever Hack To Remember When To Use Baking Soda Vs Powder

  It's easy to confuse baking powder and baking soda, but these two ingredients are not the same. Use this hack to keep the distinction between the two clear.

  By C.A. Pinkham Read More

• The Poke Test Is The Foolproof Way To Check Your Sourdough's Rise

  Sourdough bakers rejoice! All you need to test whether your dough has risen enough and is ready to bake in the oven (or whether its overproofed) is your finger.

  By Molly Wilson Read More

• How Different Types Of Pans Affect Your Cakes

  When baking a cake, the type of pan you use can make a huge difference. Here's our expert explainer of all the different types and how they'll affect your cake.

  By Courtney Yost Read More

• The Step You Can Ignore When Baking On Parchment Paper

  If you're baking at home and want to cut a step out of the process, all you need is to whip out a roll of parchment paper. Here's why.

  By Tom Maxwell Read More

• The Simple Tip For Baking With Nuts Like A Pro

  If you follow this quick extra step when baking with nuts, your favorite peanut chocolate chip cookies or walnut banana bread can fly to new flavorful heights.

  By Allison Lindsey Read More

• The Secret To Cloud-Like, Fluffy Muffins Is In The Flour

  All purpose flour does a solid job whatever bake it's used for. But there's a reason specialist flours exist, and it makes a difference to your muffins.

  By Alli Neal Read More

• Add Beer To Your Sourdough For Unbeatable Flavor

  With a basic mixture of flour, yeast, and water, you wouldn't think varied flavors could be achieved in sourdough. But add beer into the mix and thank us later.

  By Meaghan Cameron Read More

• Prince William's Groom's Cake Was A Sweet Ode To Queen Elizabeth II

  The cake William chose for his wedding day was not only his childhood favorite but was also a tribute to his grandmother, the late Queen Elizabeth II.

  By Elaina Friedman Read More

• The Easy Foil Hack For Moist, Evenly Baked Cakes Every Time

  It doesn't matter how expert of a baker you are, cakes can sometimes come out of the oven overdone. But this foil hack makes for an even bake every time.

  By Betsy Parks Read More

• Bake Brownies With This Secret Ingredient For Extra Fudgy Goodness

  Brownies are a go-to for many chocolate and cake lovers. But there's a way to uplevel their fudginess by adding this unexpected ingredient into the mix.

  By Camryn Teder Read More

• The Key To Slicing Perfectly Smooth Scottish Shortbread Is Ridiculously Simple

  Slicing Scottish shortbread requires a particular vigilance. Thankfully, this step doesn't have to be overthought once implementing this strategy.

  By Asia McLain Read More

• The Creamy Addition Alton Brown Adds For Unforgettable Cornbread

  For unforgettably moist and tender cornbread, follow Alton Brown's lead and turn to an ingredient that's hiding in plain sight: creamed corn.

  By Madalyn Mackarey Read More

• Strain Your Canned Pumpkin To Easily Upgrade Baked Treats

  When it comes to baking it's all about texture. There are so many factors that can adversely affect your recipes. Here's an easy way to avoid too much moisture.

  By S. Ferrari Read More

• Add A Unique Twist To Your Flan With Canned Coconut Milk

  Swap the usual milk in your favorite flan recipe with canned coconut milk for a sweet, creamy, and tropical twist.

  By S. Ferrari Read More

• Why Your Cookies Are Coming Out Flat (And How To Fix Them)

  When you're taking time to bake homemade cookies, you want them to come out just right, not fall flat. Here's how to achieve fluffy results.

  By S. Ferrari Read More

• The Trick For Getting The Best Bake From A Disposable Pie Dish

  There is a surefire way to prevent potential leaks and spills and create a perfectly baked pie in a disposable pan with the help of this kitchen staple.

  By Crystal Antonace Read More

Beverages (26)

• Nope, Bug Juice Isn't Discontinued. It's Actually Still A Thing

  Those who grew up in the '90s hold some nostalgia for the vitamin-rich, high-sugar soft drink Bug Juice. They needn't. Because it's still available to buy.

  By Kalea Martin Read More

• The Perfect Substitute For Red Wine Is Actually Non-Alcoholic

  When you don't have red wine on hand or simply want to enjoy a non-alcoholic beverage reminiscent of a juicy pinot noir, turn to this easy swap.

  By Allison Lindsey Read More

• Taylor Swift's Favorite Cocktail Is An Elegant Classic

  Taylor Swift is always looking to innovate in her music, so it only makes sense that her go-to cocktail is an updated, innovative take on a classic gin drink.

  By Madalyn Mackarey Read More

• The Creepy-Crawly Fact You Should Know About Pre-Ground Coffee Beans

  Coffee fanatics may persuade you to buy whole beans rather than go for pre-ground. And this creepy-crawly reason may be enough to convince you.

  By Jessica Fleming-Montoya Read More

• The Pantry Secret To Delicious Coffee Popsicles

  For java fans who don't want to visit the store, you can make coffee popsicles at home with an item you probably already have in your pantry.

  By Elaina Friedman Read More

• Does Whiskey Contain Any Sugar?

  For whatever reason you avoid sugar, it's useful to know what's in your drink as well as food. And, when it comes to whiskey, you'll want to know how it's made.

  By Dawn Hammon Read More

• Here's Why Reposado Tequila Is A Different Color Bottle To Bottle

  If you have an eye for reposado tequila, you may have noticed that its color changes from one bottle to the next. The reason is down to how it's made.

  By Dawn Hammon Read More

• The Expert-Recommended Wine That Perfectly Pairs With Red Curry

  If you often find yourself stumped on which wine to drink with spicy red curries, you're not alone. Fiery dishes need careful pairing consideration.

  By Jessica Fleming-Montoya Read More

• Why The French Take Hot Chocolate So Seriously

  In the U.S., we sip hot chocolate around a campfire or order it for the little ones. In France, though, it isn't a drink to be so lightly dismissed.

  By Molly Wilson Read More

• Here's The Difference Between 'Light' And Regular Beer

  You may have seen light beers when shopping our out at a bar, you may have even drank some, but do you know what makes them different from regular brews?

  By Nick Johnson Read More

• Every Cayman Jack Canned Margarita Flavor, Ranked

  If you feel like a quick and easy margarita, Caiman Jack's canned margaritas are a fruity, flavorful option. Here's our ranking of all the flavors they offer.

  By Monika Sudakov Read More

• The Beer-Sampling Mistake That Ruins Your Palate Immediately

  Making one mistake when sampling beer varieties can ruin your palate. Whether you like lagers, IPAs, or something else, be sure to follow this rule.

  By Crystal Antonace Read More

• The Unexpected Kitchen Tool That Upgrades Your Lemonade

  Did you know a humble kitchen utensil usually associated with spuds can remarkably elevate the flavors of that quintessential summertime porch drink, lemonade?

  By Asia McLain Read More

• An Expert Explains The Biggest Wine List Red Flag To Look Out For At A Restaurant

  The Daily Meal spoke to an expert to find out how to dodge highly marked-up options on a restaurant wine list, as even lower prices can be deceiving.

  By Jessica Fleming-Montoya Read More

• What The 100-Point Wine Scoring System Actually Means

  Finding the right wine to pair with your me can be perplexing to a novice. But there is a system used in the industry that rates a wine's quality.

  By Nick Johnson Read More

• Temperature Can Totally Make Or Break The Beer Brewing Process

  Fermentation temperatures can completely alter the flavor of your homebrew, even if you stick faithfully to the recipe. So, what should you be wary of?

  By Alli Neal Read More

• The Absolute Worst Place To Store Wine In Your Kitchen

  Hard to believe, but wine - loved throughout time - does have enemies, namely heat, air and light. Proper storage can protect wine from these taste thieves.

  By Erin Metz Read More

• The Coffee Brewing Blunder To Avoid When Hosting A Gathering

  When hosting a weekend brunch or Sunday evening dinner, chances are you'll be making a big pot of coffee. Here's the bitter mistake you need to avoid.

  By Tom Maxwell Read More

• The Main Difference Between Blanco And Reposado Tequila

  If you're a novice tequila drinker, the differences between the varieties of the distilled, agave-based drink may have you confused. We're here to help.

  By Tom Maxwell Read More

• Don't Even Think About Serving Pour-Over Coffee At A Party

  Even though pour-over coffee achieves high marks where quality is concerned, this method of making java is labor-intensive and requires a lot of time.

  By Stacie Adams Read More

• TikTok's Bizarre Diet Coke Marinating 'Hack' Is Kind Of A Sham

  A questionable TikTok video advocates for "marinating" Diet Coke before drinking it because it will make the soda achieve maximum bubbliness.

  By Stacie Adams Read More

• The Reason Your Brand New Beer Tastes Stale

  Sometimes beer can be stale even when it's just been bought at the grocery or liquor store. So how can even new beer lose its freshness so quickly?

  By C.A. Pinkham Read More

• Roast Your Lemons For The Most Flavorful Lemonade

  With such basic ingredients – lemons, sugar, and water – it doesn't seem like there are many places to go when making lemonade ... unless you roast the lemons.

  By Elaina Friedman Read More

• Why Hot-Brewed Iced Tea Is Far Superior To Slower Cold Brew

  Few drinks are more refreshing on a hot day as an iced tea. But, for a superior flavor, you should steep tea leaves in hot water and then chill it.

  By Xan Indigo Read More

• Here's How Many Shots You'd Have To Drink To Equal A Glass Of Wine

  Whether you're having a drink at home or enjoying a night out, knowing how much alcohol is in a shot of liquor versus a glass of wine can really come in handy.

  By Julia Mullaney Read More

• Cheese Is The Unexpected Ingredient You Should Add To Cold Foam Coffee

  Cream cheese cold foam is essentially loose whipped cream with a bit of cream cheese stirred in for a subtly tangy and delightfully decadent twist.

  By Alli Neal Read More

Breads (1)

• Colomba Di Pasqua (Italian Easter Bread) Recipe

  While panettone is an Italian staple around Christmas, during Easter season, it's all about the colomba di Pasqua.

  By Daily Meal Staff Read More

Breakfast And Brunch (1)

• Savory Herb And Chickpea Pancakes Recipe

  Featuring chickpea flour and an herby, yogurt-based sauce, these gluten-free pancakes go the savory route and pack in both protein and flavor.

  By Deniz Vergara Read More

Burger King (1)

• Why Burger King's Ribs Meal Was Actually Discontinued

  If you were one of the millions who snapped up Burger King's Fire-Grilled Ribs in the spring of 2010, you may be wondering why they disappeared so quickly.

  By Dawn Hammon Read More

Celebrity Chefs (26)

• How Tom Colicchio Balances Sandwiches With Super Rich Flavors

  There's more to crafting the perfect sandwich than you may think. It's all about balancing all of the flavors inside to get that perfect mouthwatering bite.

  By Nick Johnson Read More

• The Ingredient Swap Alton Brown Swears By For A Dreamy Cheesecake

  Cheesecake is usually made with cream cheese -- but Alton Brown swaps it out for something altogether dreamier. We're taking a look at this unique ingredient.

  By Jessica Fleming-Montoya Read More

• How Many Restaurants Does Bobby Flay Really Own?

  Celebrity chef Bobby Flay is all over television. If you're interested in experiencing his culinary genius, you may wonder how many restaurants he really owns.c

  By Kalea Martin Read More

• Here's How Bobby Flay Jazzes Up Store-Bought Barbecue Sauce

  Bobby Flay found fame in Southern-style cooking, so knows a thing or two about barbecue. Here's how he elevates a store-bought sauce in a pinch.

  By Kalea Martin Read More

• Are David Chang's Momofuku Instant Noodles Fried Or Dried?

  Pretty much all instant noodles are fried before they hit your pantry, but David Chang does things a little bit differently. Read all about them.

  By Kalea Martin Read More

• The Sweet Liqueur Ina Garten Swears By For The Best Blueberry Pie

  Ina Garten uses a unique liqueur in her blueberry pies. We've got all the deets on how to incorporate it, and some alternatives for a similarly yummy dessert.

  By Jessica Fleming-Montoya Read More

• The Pepper Alton Brown Uses For Unbeatable Baked Beans

  If you've been eating baked beans your whole life, you'll want to check out this new riff on a classic. It's okay to spice up a favorite once in a while.

  By Jessica Fleming-Montoya Read More

• You're 3 Ingredients Away From Ina Garten's 'Easiest' Dinner Ever

  Who better to source a delicious and easy dinner from than the Barefoot Contessa? You're just three ingredients away from Ina Garten's easiest dinner ever.

  By Kuamel Stewart Read More

• Why Is Ina Garten Called The Barefoot Contessa?

  She once worked in the White House. But now we all know her as the Barefoot Contessa. So, how did Ina Garten stumble upon her iconic nickname?

  By Elaina Friedman Read More

• The Classic Pasta Dish Martha Stewart Swears By For A Quick Dinner

  If you're looking for a quick and tasty lazy girl dinner, Martha has you covered with one of her favorites. All you need is three ingredients.

  By Allison Lindsey Read More

• Ina Garten's Genius Tip For Perfect Stuffing Without Overcooking Your Turkey

  Next Thanksgiving, make sure both your turkey and your stuffing shine by implementing this simple tip from celebrity chef Ina Garten.

  By Stacie Adams Read More

• Fix Crumbly Shortbread Dough With Ina Garten's Easy Trick

  If you find yourself with a shortbread dough that just isn't up to snuff, Ina Garten recommends adding in this one simple ingredient.

  By Jessica Fleming-Montoya Read More

• Nigella Lawson Literally Keeps Her Favorite Condiment In Her Purse

  As a celebrity chef and cookbook author, Nigella Lawson is known for having good taste, and there's one condiment she carries with her wherever she goes.

  By Kalea Martin Read More

• The Food City Anthony Bourdain Considered One Of His All-Time Favorites

  The late chef, author, and culinary personality Anthony Bourdain ate all around the globe, and this was one of his absolute favorite destinations.

  By Camryn Teder Read More

• Ina Garten's Default Dishes For Easy, Elegant Dinner Parties

  Celebrity cook Ina Garten's go-to meals that both look and taste great, which create the perfect menu for guests whether you're hosting inside or outside.

  By Jessica Fleming-Montoya Read More

• The Classic Dessert Ina Garten Says Is One Of Her Favorites

  When we find out what our favorite celebrity chefs love to eat, we want to make their versions. Ina Garten says this classic dessert is one of her favorites.

  By Kuamel Stewart Read More

• Salt Doesn't Belong In Your Kitchen, According To Tabitha Brown

  Tabitha Brown has carved a name for herself in the vegan culinary world. But meat and dairy aren't the only things left on the table in her dishes. Salt is too.

  By Camryn Teder Read More

• Martha Stewart's Genius Garlic Tip For More Flavorful Casseroles

  If you're looking to improve the flavor of your casserole, you need to know about lifestyle entrepreneur Martha Stewart's clever garlic technique.

  By Kalea Martin Read More

• Yotam Ottolenghi Puts Butter In Guacamole, And You Should Too

  If you want to lend your guacamole an even richer flavor, you might want to follow the advice of celebrity chef Yotam Ottolenghi and add some butter.

  By Jessica Fleming-Montoya Read More

• The Viral Cocktail Bobby Flay Considers One Of His Favorites

  Not only is he renowned for his trademark Southern-style fare but celebrity chef Bobby Flay also has a taste for cocktails. We now know which is his favorite.

  By S. Ferrari Read More

• The 2 Kitchen Essentials Gordon Ramsay Won't Bake Without

  To become a master chef like Gordon Ramsay, you need the right tools for the job. These are two of the baking essentials he couldn't be without.

  By Kuamel Stewart Read More

• Ina Garten Serves Whiskey Sours In Martini Glasses, And So Should You

  Celebrated author and culinary personality Ina Garten serves her whiskey sours in martini glasses. For a better drinking experience, you should follow her lead.

  By Meaghan Cameron Read More

• How Ina Garten Puts Her Signature Twist On Classic Icebox Cake

  Ina Garten is famous for taking classic recipes and adding a special twist, and her icebox cake is no different. Here's how she gives it the wow factor.

  By Kuamel Stewart Read More

• Giada De Laurentiis' Secret Ingredient To Give Tomato Sauce A Spicy Kick

  Looking to level up your next pasta dish? Add this spicy condiment to your tomato sauce for a zesty kick and a little heat to make those tastebuds sing.

  By Stacie Adams Read More

• The Chicken Soup Mistake Andrew Zimmern Wants Us To Avoid

  Making homemade chicken soup isn't very tricky, yet there's one thing celebrity chef Andrew Zimmern warns home chefs not to do.

  By Betsy Parks Read More

• How To Strip Kale Like Martha Stewart Using A Slotted Spoon

  Stripping kale isn't nearly as scandalous as it sounds, and all you need is a slotted spoon to prep the green leafy vegetable like Martha Stewart.

  By Kalea Martin Read More

Chipotle (1)

• The Chipotle Kid's Meal Tip That's Been Hiding In Plain Sight

  The next time you're craving some Chipotle, you just might want to try this kid's meal tip for a filling meal that's a bit easier on your wallet.

  By Erin Metz Read More

Cleaning (4)

• Turns Out That Old Gift Card Is Actually A Super Handy Kitchen Tool

  Most of us have a drawer in the kitchen reserved for random bits. If an old gift card happens to be lurking in yours, save it as a helpful tool.

  By Asia McLain Read More

• The Steam Technique For Spotless Wine Glasses In A Flash

  Don't let water spots on your wine glasses get more attention than what you're pouring. Here's a quick and easy technique for a crystal clear shine.

  By Molly Wilson Read More

• The Best Way To Keep Your Countertop Ice Maker Squeaky Clean

  Keeping your countertop ice maker clean is important to prevent nasty germs and mold building up. Find out the best things to use for an effective job.

  By Allison Lindsey Read More

• The Simple Step That Makes Scrubbing Your Grill A Breeze

  The least desirable part of meal times is probably the cleanup afterward, even when it comes to grilling. But here's a tip that could make the job easier.

  By Tom Maxwell Read More

Cooking (138)

• Don't Sleep On Canned Tomatoes For Easy, Flavorful Homemade Salsa

  If you feel like snacking on tortilla chips but are short on time, it's easy enough to whip up a tasty salsa to serve alongside using canned tomatoes.

  By Jessica Fleming-Montoya Read More

• The Best Cut Of Pork To Use For Katsu, According To An Expert

  The magic of pork katsu is the crunchy panko bread crumb exterior covering an unbelievably moist piece of pork. So how can you create this at home?

  By Madalyn Mackarey Read More

• Yes, You Can Make Queso In Your Air Fryer. Here's How

  Skip the stovetop and spend more time out of the kitchen with this easy way to make queso. Worried about the mess? We've got you covered with an easy tip.

  By Stacie Adams Read More

• Give Your Pasta The Taco Treatment For The Best Of Both Worlds

  There's a fun dish you can add to your Taco Tuesday rotation. Add a taco-inspired filling to pasta for an inspired Italian-Mexican fusion dish.

  By Allison Lindsey Read More

• Why Reheating Hollandaise Sauce Can Be Such A Pain

  Reheating a hollandaise sauce can be as tricky as making it. But there are a few things you can do to successfully warm through your leftovers.

  By Meaghan Cameron Read More

• Stuffed Shells Are Your Secret For A Fun New Take On Pasta Salad

  There are a couple of tried-and-true stuffed shell recipes that are easy to fall back on, but this pasta type is far more versatile than you might imagine.

  By Madalyn Mackarey Read More

• Tired Of Boring Canned Refried Beans? It's Time For Texas Trash Dip

  Looking for a new way to enjoy canned refried beans? Try Texas trash dip, which combines them with cream cheese, sour cream, and green chiles.

  By Crystal Antonace Read More

• Effortlessly Upgrade Deviled Eggs With This Italian Staple

  Deviled eggs are a great picnic or party snack and make a great appetizer. To add a unique flavor profile, reach for this classic Italian staple.

  By Asia McLain Read More

• The Extra Step For The Best Fried Eggs Requires No Added Ingredients

  A fried egg can be a delicious source of protein ... when prepared well. Be sure to take this zero-effort extra step so yours are cooked perfectly.

  By Asia McLain Read More

• The Slow Cooker Hack You Need To Try For Poached Eggs

  Many home cooks are intimidated by the thought of poaching eggs on the stovetop. This technique makes it fool-proof and quick to pull off at any breakfast.

  By Asia McLain Read More

• Ina Garten's Pro Tip For Preventing Bitter Roasted Lemons

  Cooking with lemons can impart a bright, fresh flavor to many dishes. But if you are finding the citrus too bitter, Ina Garten has one big pro tip to try.

  By Meaghan Cameron Read More

• For Perfectly Puffy Fried Taco Shells, Oil Temperature Is Key

  To achieve the ultimate San Antonio style puffy taco shell at home, there are a few kitchen tools you may want to pick up. A good thermometer is key.

  By S. Ferrari Read More

• 14 Ingredient Swaps That Will Make Fried Chicken So Much Better

  Although fried chicken may be a classic, it can become pretty monotonous, and mixing up its ingredients can give you a brand-new experience.

  By Jay Wilson Read More

• Egg Whites Are Your Secret Ingredient For The Best Candied Nuts

  If you've used yolks in a recipe and have leftover egg whites here's an idea: They can be used to uplevel any candied nut recipe, sweet or savory.

  By S. Ferrari Read More

• Toss Banana Slices In An Air Fryer And Taste The Magic

  Air fryers are perfect for cooking a ton of different foods, and now you can add bananas to that list. Here's how to make the most delicious air-fried bananas.

  By Jessica Fleming-Montoya Read More

• Seaweed Will Give Your Stir Fry A Kick Of Umami Straight From The Ocean

  With its hodgepodge of vegetables and protein, stir fry is a perfectly hearty meal on its own. But you can really amp up the umami tastiness with some seaweed!

  By Allison Lindsey Read More

• The Simple Tomato Addition That Amps Up Grilled Cheese Beyond Belief

  Capture the zesty, creamy taste of the grilled cheese and tomato soup pairing in one fell swoop by smearing tomato paste inside your sandwich.

  By Asia McLain Read More

• Seriously, Use Lettuce To Give Risotto A Huge Flavor Upgrade

  Lettuce in risotto? This unlikely pairing adds a whole new layer of flavor. Here's how to use lettuce in risotto and how different varieties impact the flavor.

  By Kalea Martin Read More

• The Peeling Tip For The Most Tender Butternut Squash

  Peeling a winter squash can take a little while, but it's worth the effort. If your roasted butternut squash comes out tough this might be your problem.

  By Caren Gibson Read More

• Avoid A Soggy Mess By Never Doubling Fried Food Recipes

  When serving a big platter of fried food, you want to make sure it's enjoyed nice and crispy. There's nothing worse than an over-saturated, oily mess.

  By Alia Ali Read More

• The Easy Way To Prevent Smoking Out Your Kitchen When Broiling Steak

  Broiling is a wonderful method to cook steaks, but one downside is that it can generate a lot of smoke in your kitchen. Here's how to prevent it.

  By Meaghan Cameron Read More

• Leftover Egg Yolks? Time To Start Curing

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• Alton Brown's Secret Ingredient For Tomato Soup Is A Game-Changer

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• Cayenne Pepper Will Take This Classic Movie Snack To A New Level

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• 14 Foods That Are Better When You Start With A Cold Skillet

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• The Expert-Approved Cheese Hack For An Unforgettable Pizza

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• 8 Tasty Tofu Recipes

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• Thicken Your Pasta's Cream Sauce With One Staple Fruit

  Getting your pasta sauce perfectly thick and creamy can be a challenge. Luckily, the fruit you need to thicken your sauce is probably already in your kitchen.

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• The Umami Ingredient That Gives Soup A Flavor Blast

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• The Recipe-Doubling Mistake That Totally Screws Up Your Results

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• 11 Hard-Boiled Egg Myths That Fooled Us All

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• The Underrated Bean That's Perfect For Slow-Cooking

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• The Easy Crescent Roll Hack For Effortless Homemade Pie

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• The Proper Way To Dress A Salad So It's Perfect Every Time

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• 12 Rice Additions You Probably Never Thought Of

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• This Crunchy Ingredient Will Take Your Roasted Veggies To Another Level

  A little crunch on roast vegetables takes them up a notch. But don't leave it to chance. All you need is to add this one ingredient you probably already have.

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• The Mistake That's Stripping Your Food Of The Best Possible Pepper Flavor

  Think twice before you reach for the salt and pepper shakers. There's an easy-to-use tool that will help impart maximum pepper flavor to your meals.

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• The Unexpected Bread To Try For A Sweet And Savory Grilled Cheese

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• When Adding Oil And Vinegar To Salad, Order Matters

  You can save a little time if you mix oil and vinegar dressing directly in your salad but the order you add them in can be the difference between wow or wilty.

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• The Step You're Missing For Ultra-Crispy Baked Kale Chips

  It's so very disappointing when a batch of kale chips turn out soggy. With a little patience, you can achieve the best batch you've ever made.

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• Create More Fond In Your Pot Using A Simple Water Trick

  As any expert griller knows, water is the enemy of a good sear. But for the secret to a great sauce, you might want to consider adding it to the pan.

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• The Unique Canned Food Combo You Should Be Adding To Taco Night

  Making a delicious taco filling or side needn't be complicated or time-consuming. Next Taco Tuesday, grab these convenient canned foods for a tasty treat.

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• How Long To Pickle Brussels Sprouts For The Absolute Best Flavor

  Although Brussels sprouts are typically reserved for oven-roasting and pan-searing, when they're pickled they take on a tangy, slightly sweet shade of flavor.

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• The Ingredient Tip You Absolutely Need When Cooking For One

  Although the grocery bill is lower with fewer items, it can be a tedious task to find ingredients in the right quantities at the best prices for single use.

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• The Extra Step That Separates Good Crepes From Great Ones

  If you undermix the batter, you'll end up with too many lumps. They'll be edible, but there's an additional step you can take that'll improve their quality.

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• For Perfectly Sized Veggies For Your Soup, Use This Chopping Tip

  If you're stumped about what size to properly cut your vegetables the next time you're making a homemade soup, always keep this rule in mind.

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• The GOAT Soup Ingredient You're Constantly Throwing Away

  Those leftover parmesan rinds can be tossed into soups to add extra nutty and savory notes to your dish, as well as a welcome punch of umami.

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• We Know The Secret Ingredient Your Coleslaw Is Missing

  Amp up the flavor in your favorite coleslaw recipe with one simple addition. You might be surprised how different it can taste with this common ingredient.

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• The Easy Fork Trick For Amping Up The Flavor Of Marinated Chicken

  Chicken is only as boring as you make it. If you're marinating your chicken and it's still coming out bland, poke fork holes in it so the marinade can seep in.

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• Deep-Fry Your French Toast For The Best Breakfast Of Your Life

  It turns out this version of French toast has been around for centuries. Learn how this technique can take it to new heights for flavor and texture.

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• For The Best Deviled Eggs, Add Some Crunch With Breadcrumbs

  Deviled eggs are a classic, but sometimes you might crave something different. For the best deviled eggs, use breadcrumbs to liven things up and add texture.

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• Upgrade Store-Bought Tomato Sauce Without Adding Any Ingredients

  Store-bought tomato sauce doesn't taste the same as homemade, but if you want to take the jar version up a notch, you don't even have to add more ingredients.

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• Ina Garten's Secret For The Best Vodka Sauce Ever

  Vodka sauce has made a comeback in a big way. Impress your dinner guests next time you make this iconic pasta sauce by getting the most intense tomato flavor.

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• Let Your Chili Cool Down Overnight For A Huge Flavor Upgrade

  Everyone seems to hold a key to making the best chili. But the real secret to enhancing its flavor is to stick it in the fridge until tomorrow.

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• The One Extra Step You Need For Dramatically Improved Soup

  If you're making soup at home, don't forget this important step to serve the most aesthetically pleasing and delicious dish to friends and family.

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• If You Want To Make Soup With Frozen Veggies, Don't Skip This Crucial Step

  When making homemade soup, it's more convenient to just toss in a bag of frozen vegetables than to cut your own. Here's how to avoid them becoming mushy.

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• Why It Is A Mistake To Ignore Your Recipe's Suggested Oven Rack Position

  There's a reason a lot of recipes specify where in the oven you should cook your dishes or bakes, and there are good reasons why you shouldn't ignore it.

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• Beans Are Your Secret Weapon For Thickening Soups Without Dairy

  If you're looking for a way to thicken a soup without the extra fat from added dairy, then give puréed beans a try for some extra nutritional value.

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• 13 Best Potato Varieties To Use For Mashed Potatoes

  Yukon Golds and russets make great mashed potatoes, but they're not the only potato varieties that can give you a lovely mash, far from it, in fact.

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• Give Your Basic Shrimp Cocktail An Upgrade With Barbecue Sauce

  Shrimp and cocktail sauce is a marriage as iconic as ... well, shrimp and barbecue. So why not inject cocktail sauce with barbecue sauce for the best of both?

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• Dehydrated Caramelized Onions Are The MVP Of Soup Toppings

  Soup is like a hug in a bowl any night of the week. But if you're missing a bit of texture in your dish, throw some dehydrated caramelized onions on top.

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• You Can (And Should) Make Fried Green Tomatoes In Your Air Fryer

  Deep-fried green tomatoes are an old-time Southern treat, but departing from tradition and making them in the air fryer makes the recipe both faster and easier.

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• The Fork Scoring Technique For Perfectly Cut Toffee Pieces

  Hard toffee usually breaks into jagged pieces, and if this looks too messy for your tastes, it's easy to neatly score it using just a fork and knife.

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• The Mistake That's Ruining Your Homemade Frozen Burritos

  Burritos are perfect for breakfast, lunch or dinner, so it's smart and convenient to freeze a batch for later. Simple steps will protect against a soggy result.

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• 14 Common Wok Mistakes Everyone Makes

  Woks can be used for far more than just stir-fries, provided you use them correctly. Here's what to avoid doing, based on our experience and expert opinion.

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• The Texture To Look For When Choosing The Best Grits

  A good bowl of grits is measured by its creamy softness. And when you're looking for the best, keep an eye on the texture next time you reach for a packet.

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• The Pro Tip You Need For The Crispiest Baked Tofu Ever

  Tofu isn't just for Meatless Mondays. It can be enjoyed any day of the week if you prep it right. This pro tip gives the crispiest results right in your oven.

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• The Ideal Pan For Perfectly Reheating Your Pizza

  Many Americans, when asked, would prefer cold pizza for breakfast. But no one will judge if you prefer yours reheated, so this is the best pan for the job.

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• 13 Mistakes Everyone Makes With Homemade Garlic Bread, According To A Chef

  Homemade garlic bread is delicious, but hard to get right. Our expert is taking a look at 13 mistakes to avoid if you want to achieve garlic bread perfection.

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• Why It's A Mistake To Use Tenderloin When Making Pot Roast

  Not all meat is created equally, and some cuts serve certain dishes better than others. So, when it comes to a pot roast, you should look beyond a tenderloin.

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• Ina Garten's Simple Baked Potato Addition Packs A Flavorful Punch

  Although classic baked potato toppings are always delicious, sometimes it's fun to switch things up. Taking a tip from a celebrity chef is never a bad idea.

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• Upgrade Burgers With A Leftover Ingredient You'd Normally Toss

  If you want to ramp up the flavor in your burgers, you need to learn about this easy hack. And, you might have thrown away this secret ingredient anyway.

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• How Raw Vegetables Can Totally Ruin Your Ravioli Filling

  While you might be tempted to mix together raw spinach with creamy ricotta cheese and stuff it inside your ravioli, there's a step you need to take first.

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• How To Add Rice To Soup And Avoid A Mushy Mess

  Many soup recipes call for cooking the rice directly in the broth. That's a big mistake. We have a better way to incorporate your grains into to your next bowl.

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• Here's How To Prevent Soggy, Watery Stuffed Peppers

  Stuffed peppers should taste as good as they look. Don't ruin this beautiful dish by ending up with too much moisture. Follow these tips instead.

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• The One Herb That Will Totally Boost The Flavor Of Your Chicken Salad

  There are many mix-ins that go well with a chicken salad. But to really enhance the flavor there's one herb in particular you should try combining.

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• Here's How To Control The Heat In Your Jalapeno Pepper Jelly

  If you want to have more control over how sweet or spicy your jalapeno jelly is, there's a very simple thing you can do while preparing the treat from your end.

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• Fresas Con Crema Is The Underrated Mexican Dessert You Have To Try

  The next time you crave a sweet treat to get you through a warm spell, try fresas con crema, a delicious Mexican spin on the classic strawberries-and-cream.

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• Why You Need To Be Careful When Cooking Up A Sweet Ham Glaze

  When friends and family have gathered around your table, the last thing you want to do is ruin the glazed ham. Turns out, that can happen in mere seconds.

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• Level Up Your Deviled Eggs Game With One Spicy Ingredient

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• Stuffed Peppers Falling Over? Break Out The Muffin Tin

  When making stuffed peppers, those vegetable vessels may be prone to falling over while baking in the oven. A muffin tin is all you need to keep them upright.

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• The One Simple Step For Ridiculously Good Bacon

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• Give Leftover Soup The Love It Deserves With A Simple Pasta Trick

  With leftover soup, it's easy enough to reheat it and continue to enjoy it for its intended purpose. Or you could have a little fun with this easy pasta trick.

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• A Guide To Bay Leaves And How To Use Them

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• The One Easy Way To Prevent Sticky Rice Noodles

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• Beer Is The Secret To A Quick And Easy Pizza Dough

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• Barbecue Sauce Is The Secret Ingredient For Crave-Worthy Nachos

  The next time you're making nachos, pass on the usual toppings and try pairing sweet and savory barbecue sauce with a range of cheeses, meats, and more.

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• The Unexpected Ingredients That'll Easily Sweeten Your Chili

  Sugar isn't the only sweetener that will balance out your chili. There are other ingredients with a natural sweetness that you may not have considered.

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• The Mistake You're Making When Boosting A Dish With Paprika

  Contrary to what many people might think, paprika belongs in a variety of recipes, from simple to complex. Here's a way to get layers of flavor.

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• Avoid Ruining Your Soup With These Vegetable Tips

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• There's More Than One Oven Temperature For The Best Baked Pork Chops

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• Green Tea Is The Secret Ingredient For A More Flavorful Stir Fry

  Cooks and chefs often look for ways to make their dishes extraordinary. Even a basic stir fry can be taken to another level by incorporating green tea.

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• What's The Difference Between Caramelized And Roasted Garlic?

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• Give Your Potato Salad A Smoky Twist With Barbecue Sauce

  There are plenty of ways to upgrade a potato salad. But for your next cookout, why not add the smoky flavors of barbecue sauce to this classic side dish?

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• The 2 Simple Ingredients That Easily Upgrade Canned Refried Beans

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• Why It Matters When You Season Soup

  There's nothing worse than ladling out homemade soup, taking a taste, and realizing you added way too much salt. There is a right time to season.

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• Start Scoring Your Salmon Skin For Crispier Results

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• The Pan To Give Your Fluffy Pancakes The Crispiest Edges

  Making pancakes with a cast iron pan will take a little longer than a non-stick, but it will help create a fluffy interior and maximize crispiness.

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• Give Your Chili An Easy Upgrade With Some Gochujang

  Gochujang is a Korean condiment that has grown in popularity in recent years. Among its many uses, it can be used to easily upgrade a weeknight chili.

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• The Final Step You Can't Forget For Truly Great Mac And Cheese

  To get the best tasting and most texturally pleasing mac and cheese at home, there's one final step you shouldn't skip to ensure the best outcome.

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• The Simple Canned Good That Gives Scrambled Eggs A Fluffy Upgrade

  We're always looking for the next new hack for fluffier scrambled eggs. This one not only improves the texture but adds delicious flavor, too.

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• The Unexpected Japanese Ingredient For Elevated Risotto

  Risotto makes for a delicious meal any night of the week. But to kick the flavors up a notch, add this ingredient available at your local Japanese store.

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• Caramelize Your Onions In Bacon Fat And You'll Never Look Back

  Caramelized onions are an easy (if not quick) way to level up many dishes. But to elevate the onions, try cooking them in bacon fat and thank us later.

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• 14 Mistakes Everyone Makes When Cooking Ground Turkey

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• New Orleans-Style Barbecue Shrimp Never Actually Touches A Grill

  While the name of the dish might lead you to believe otherwise, it turns out that New Orleans-style barbecue shrimp is notably cooked without a grill.

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• Lengthwise Vs Crosswise: What Each Cutting Method Actually Means

  Sometimes in a recipe, it makes a difference which way you cut your vegetables. So when it calls for lengthwise and crosswise, which direction is it?

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• Here's How Often You Should Be Checking Your Braised Meat

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• Apples Are Your Secret Ingredient For An Egg Salad To Remember

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• What To Keep In Mind Before Carving A Spatchcocked Chicken

  Sure, spatchcocked chickens are faster to cook, but they still need to be carved and plated. Removing the backbone makes the process work a little differently.

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• The Mild Variety Of Salmon Even Fish-Haters Should Try

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• A Wire Rack In Your Oven Is The Key To Crispier Baked Fish

  If you want baked fish so crispy that people will hear you enjoying it in the next room and come running, make use of a wire rack in your oven.

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• Cooking Spray Is Your Ticket To Ultra-Crispy Baked Fish

  If you're looking for a way to get a delectable crunchy texture on your fried fish, that can of cooking spray in your pantry stands ready to deliver.

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• Why Your Fried Chicken Turned Out Bland

  Your friend chicken can be perfectly crispy, moist and juicy, but still taste bland. Here's the one thing you need to ensure flavorful results.

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• Turn Good Chili Into Great By Using Beef 2 Ways

  Why use only ground beef in your next pot of chili, when adding chunks of seared beef is an easy way to take this satisfying meal to another level of savory?

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• For The Best Leg Of Lamb, You Don't Even Need A Marinade

  If you cook frequently, marinating meat may be second nature, but it's not always necessary. Leg of lamb, for example, doesn't need the help.

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• Your Air Fryer Is The Perfect Tool For Easy Roasted Cauliflower

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• The Butter Tip For Better Reheated Steak

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• J. Kenji López-Alt's Top Tip For The Most Flavorful Mushroom Risotto

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• Here's What's Typically Served With A Classic Pork Tenderloin

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• Deep-Fry Your Scrambled Eggs For A Totally New Twist On Breakfast

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• Seriously, Put Some Beer In Your Next Crepe Batter

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• The Pickled Ingredient That Electrifies Tuna Salad

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• Why Store-Bought Beef Stock Isn't The Best Choice For Soup

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• The Key Differences Between Drop Biscuits And Regular

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• The Type Of Broth You Need For Traditional French Onion Soup

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• J. Kenji López' Top Tip For Perfectly Runny Shakshuka Eggs

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• A Splash Of Acid Will Instantly Upgrade Canned Refried Beans

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• 13 Ingredients That Will Give Your Stuffed Peppers A Delicious Upgrade

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• The Best Way To Freeze And Reheat A Grilled Cheese Sandwich

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• 7 Ways To Upgrade Key Lime Pie

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• The Best Type Of Cheese For Traditional French Onion Soup

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Cookware (3)

• Your Air Fryer Is The Secret To Super-Fast Roasted Chile Peppers

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• The Best Soup Doesn't Always Start With The Ingredients Alone

  When whipping up some tasty soup, even the best ingredients can fall flat if you're not using the right type of cookware like this essential kitchen tool.

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• Why You Should Be Careful Cooking Acidic Food In Cast Iron

  Cast iron cookware has been revered for generations, yet myths about it persist. We're debunking the one about never cooking acidic foods in your cast iron.

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Costco (12)

• Is Costco Open On Memorial Day 2024?

  Costco closes its stores yearly on Christmas, Thanksgiving, and five other holidays. But if you need last-minute groceries, is it open on Memorial Day 2024?

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• Did Costco's Beloved Beef Lasagna Really Get The Death Star?

  Many Costco members would argue the MVP of the members-only warehouse is its food offerings. Did the beloved beef lasagna just get the star of death?

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• Costco's Kirkland Brand Burnt Ends Get A Hard Pass From Us

  Costco offers its members many fantastic perks, but the chain's new Kirkland Signature brand burnt ends have left more than a few shoppers disappointed.

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• The UK Costco Food Court Item We're Begging To Come To The US

  A post on Reddit has American customers salivating over an item that's apparently only available in Costco food court locations in the U.K.

  By Stacie Adams Read More

• 11 Hidden Treasures In Costco's Frozen Food Aisle

  Costco's frozen aisle is, not surprisingly, full of options, including a few hidden gems absolutely worth stocking up on during your next grocery run.

  By Marlene Ridgway Read More

• The Costco Food Court Pizza Trick We Should Have Tried Sooner

  Diced onions disappeared from the Costco food court for a time, but now that they're back, you can use them to recreate a discontinued fan-favorite pizza slice.

  By Stacie Adams Read More

• The Costco Tip To Score Bakery Items For Way Less

  Costco can be a shopper's paradise or a pitfall, unless you shop like an insider. Here's a tip on how to savor bakery goodies without paying the bakery prices.

  By Betsy Parks Read More

• Costco's New Pre-Made Burgers Leave Much To Be Desired

  If you're an avid Costco shopper and love checking out what's new, then we've got some disappointing news for you about the pre-made burgers.

  By Erin Metz Read More

• Why Costco's Discontinued Carne Asada Bake Was A Total Flop

  Most Costco shoppers have have a go-to food court item. And while some are tried-and-true fan favorites, not every new creation makes the cut.

  By Erin Metz Read More

• The Unhealthiest Costco Bakery Item Is A Fan Favorite

  Many Costco members adore the bulk retailer's in-house baked goods, including the bakery's unhealthiest item, which is a beloved fan favorite.

  By Stacie Adams Read More

• The Canned Tomatoes That Are Worth The Costco Trip Alone

  All of Costco's fair deals and exclusive items keep customers coming back, but one particular type of canned product sold here might be worth the trip alone.

  By Camryn Teder Read More

• The Rookie Costco Mistake That Is Way Too Easy To Make

  The last thing you want is to lose your Costco membership. Avoiding certain faux pas can ensure you stay in good standing, with access to those sweet deals.

  By Erin Metz Read More

Culture (2)

• What Exactly Is A Mukbang And Why Do People Watch Them?

  Originally from Korea, mukbangs are now a popular kind of internet video on places like TikTok and YouTube. Here's everything to know about what they are.

  By Emily Kammerlohr Read More

• Tipping Restaurant Workers Has Complicated Origins (And It's Still Controversial Today)

  Although tipping is how restaurant servers make a majority of their income, the process has very complicated and controversial origins that still exist today.

  By C.A. Pinkham Read More

Deals And Promotions (2)

• Taco Bell Is Elevating Taco Tuesdays With Its New Discovery Box

  Calling all fans of Taco Tuesday, there's a deal you may not want to miss. The new Discovery Box at Taco Bell is a steal, but only for a limited time.

  By Jessica Fleming-Montoya Read More

• Here's How You Can Snag A Free Dunkin' Cold Brew On 4/20

  There's more than one reason to celebrate this 4/20, because Dunkin' is giving away free cold brews to rewards members. Here's what you need to know.

  By Madalyn Mackarey Read More

Design Ideas (1)

• The One Habit You Need To Pick Up For A More Organized Kitchen

  Consistency is key when it comes to maintaining an organized kitchen. Here's how to keep yours looking its best.

  By Dawn Hammon Read More

Desserts (1)

• Lemon Olive Oil Dump Cake Recipe

  This simple dump cake recipe highlights the beauty of olive oil alongside plentiful lemon, and a crunchy sugar topping garnishes the quickly prepared cake.

  By Deniz Vergara Read More

Dinner (1)

• Marinated Cucumber-Lime Salmon Recipe

  A crisp and tangy cucumber-lime salsa adds a light and refreshing twist to this simple baked salmon dish that's ready in under 30 minutes.

  By Deniz Vergara Read More

Entertainment (3)

• Freddie Mercury's Favorite Dish Was An Indian Classic

  Perhaps one of the most influential artists of the 1970s, Freddie Mercury loved spice in food as much as he did in life. His favored dish was an Indian classic.

  By Madalyn Mackarey Read More

• Elvis Presley's Favorite On-Stage Drink May Surprise You

  It's well-known that Elvis indulged in many decadent foods, but one of his favorite drinks that quenched his thirst while performing may surprise you.

  By Camryn Teder Read More

• The Dinner Party Table Faux Pas Martha Stewart Strongly Advises Against

  Dinner parties are kind of Martha Stewart's thing, and she's great at sharing hosting advice. There's one dinner party faux pas she strongly advises against.

  By Erin Metz Read More

Exclusives (46)

• How To Prep Your Katsu Meat Like A Total Expert

  If you're a fan of Japanese food, there's a chance you've tried katsu curry. And if you're inclined to make your own, here's an expert tip for the meat prep.

  By Betsy Parks Read More

• The Easiest Soft Candy To Make As A Beginner, According To An Expert

  If you have a sweet tooth, making your own candies might not be as difficult as you think. And one soft candy is easier than most, according to this expert.

  By Betsy Parks Read More

• We Tasted And Ranked Every Jose Cuervo Ready To Drink Margarita

  We tried and ranked all of Jose Cuervo's Ready To Drink premade margaritas so you'll know what to reach for the next time you need to party in a pinch.

  By Monika Sudakov Read More

• The 3 Biggest Margarita Mistakes You're Making, According To An Expert

  Tiffanie Barriere, cocktail and spirits educator, is here to tell you the three biggest mistakes you're making when mixing up margaritas at home.

  By Jessica Fleming-Montoya Read More

• Why You Should Embrace Imperfection When Making Candy, According To An Expert

  You can sigh a breath of relief after getting this advice from a professional candy maker. It turns out imperfectly shaped treats have a lot to offer.

  By Stacie Adams Read More

• Chili's Big Smasher Review: This New Burger Is A Smash Hit

  The Big Smasher is the newest offering from Chili's, boasting twice the meat of a Big Mac. Here's our review of both how it tastes and how it's made!

  By Michael Palan Read More

• We Tried Chili's New Crispy Chicken Sandwich And Can't Wait To Have It Again

  Chili's brand new Crispy Chicken Sandwich is based on their popular hand-battered Chicken Crispers. Here's our review of this all-new offering.

  By Michael Palan Read More

• 16 Creative Ways To Elevate Your Steak Dinners, According To A Chef

  From specialty sauces and garnishes, to selecting the perfect side dishes and pairing the best wines, these tips will take your steak dinner to new levels.

  By Monika Sudakov Read More

• We Tried 10 Gluten-Free Cracker Brands And This Is The Best One

  Whether you're new to eating gluten-free or you've been eating that way for years, you might be looking for a great brand of gluten-free crackers.

  By Becki Ledford Read More

• How Well Does The Tape Hack For Peeling Hard-Boiled Eggs Work?

  A viral packing tape hack claims to make peeling hard-boiled eggs a snap. Does it really? We've tested the trick out ourselves to find the answer.

  By Monika Sudakov Read More

• Taco Bell Secret Aardvark Nacho Fries Review: Does The Serrabanero Ranch Sauce Pack A Punch?

  Taco Bell's Nacho Fries are back, and this time they have a spicy kick with a Secret Aardvark hot sauce. So does the new version reign supreme?

  By Michael Palan Read More

• 16 Of The Absolute Best Cheeses For Melting, According To A Chef

  Many of the best comfort foods include velvety melted cheese. Here's our expert advice on which cheeses work best for melting into delicious home cooking.

  By Monika Sudakov Read More

• How To Master The Art Of The Margarita Rim Like An Expert

  When it comes to margaritas, what you choose to put on the rim of the glass can make all the difference. Here's what an expert told Daily Meal.

  By Jessica Fleming-Montoya Read More

• Chocolatey Peanut Butter Rice Krispies Treats Review: It's A Match Made In Heaven

  We tasted the new Chocolatey Peanut Butter Rice Krispies Treats to see if this marriage between a classic and a chocolate peanut butter cup is worth the hype.

  By Monika Sudakov Read More

• The Easy, Expert-Approved Ways To Upgrade Your Next Margarita

  Learn how to brighten up your margarita recipe with exclusive tips from mixologist and influencer Tiffanie Barriere. No fancy techniques required.

  By Stacie Adams Read More

• You Don't Need Expensive Tequila For A Great Margarita, According To An Expert

  If top shelf liquor isn't in your price range but you want to make memorable cocktails, fear not. There are other ways to bring your mixology A game.

  By Madalyn Mackarey Read More

• The Expert-Approved Sauce Ratio For The Best Homemade Pizza

  Getting the ratio of pizza sauce right on your homemade pie is a knack the professionals have nailed. According to this expert, less is most definitely best.

  By Jessica Fleming-Montoya Read More

• Expert Advice For Upgrading Your Pizza Sauce

  Marc Forgione, Chef and Restaurateur at Trattoria On Fifth and Peasant in NYC, told Daily Meal exactly what you need to do to upgrade your pizza sauce.

  By Meaghan Cameron Read More

• Expert Tips For Picking The Perfect Wine To Go With Your Curry

  When it comes to pairing wine with a meal, the protein is the focus. But, according to this sommelier, a different approach is necessary for curry.

  By Jessica Fleming-Montoya Read More

• Doritos Baja Fiery Mango Review: All Mango, No Fire

  To celebrate the 20th anniversary of Mountain Dew Baja Blast, Doritos is releasing a limited-time Baja Fiery Mango flavor, and, of course, we tried it.

  By Michael Palan Read More

• KFC Twister Wraps Review: They Aren't Snacks, They're Meals

  KFC is resurrecting its Twister wrap and a spicy iteration of it for a trial run this spring. We were able to give them both a try; here's what we think.

  By Michael Palan Read More

• Dr Pepper Creamy Coconut And Creamy Coconut Zero Sugar Review: They're Like Summer In A Can

  With summer on the horizon, Dr Pepper hopes to capture the essence of the season by fusing its precious soda with a limited edition coconut flavoring.

  By Michael Palan Read More

• The Best Wine To Drink With Yellow Curry, According To An Expert

  If you want to bring a little sophistication to curry night, serve it with a wine. This sommelier shares his favorite pairing for a mellow yellow curry.

  By Jessica Fleming-Montoya Read More

• Red Lobster's Street Corn Shrimp And Shrimp & Scallop Parmesan Scampi Review: They're Just Meh

  Red Lobster has launched two new shrimp dishes, one served with seasoned corn and the other with a buttery, cheesy scampi sauce. But are they worth a try?

  By Michael Palan Read More

• What's The Perfect Wine For Your Steak? An Expert Weighs In

  Whether you're serving guests at home or ordering in a fancy restaurant, there's a go-to wine to pair with your steak. Here's what an expert told us.

  By Elaina Friedman Read More

• The Expert-Recommended Side Dish To Pair With Steak

  Steak is the star of the show, but its supporting cast shouldn't be an afterthought. According to an NYC chef, there's only one side that's up to the job.

  By Betsy Parks Read More

• The Perfect Drink To Pair With Japanese Curry, According To An Expert

  It may be tempting to grab an ice-cold beer or chilled wine to pair with a curry. But if it's Japanese style, there's one drink this sommelier recommends.

  By Allison Lindsey Read More

• 6 Best Steak Cuts To Buy And 6 Steaks To Avoid, According To A Chef

  The best steak cut choice depends a lot on what you're making, but for your typical grilled steak, our expert has advice on what works and what doesn't.

  By Trevor Carlson Read More

• TruMoo Star Wars Blue Milk Review: The Force Is Strong With This One

  "Star Wars" fans have long wondered what the blue milk tastes like, and TruMoo has made it a reality. We got to try some ahead of its April 17 release.

  By Michael Palan Read More

• Classic Cocktails You Should Try Frozen, According To A Bartending Expert

  With summer just around the corner, you'll be looking for ways to cool off. Take this expert's tip and make a frozen version of your favorite cocktail.

  By Jessica Fleming-Montoya Read More

• Buffalo Wild Wings Golden Fire Sauce Review: The Heat Really Creeps Up On You

  We were lucky enough to try this new flavor on its release day so we could deliver you the hottest take on this new item, right to your doorstep.

  By Bryn Gelbart Read More

• We Baked, Tasted, And Ranked 8 Store-Bought Chocolate Cake Mixes

  To help you choose the absolute best chocolate cake mix to grab from the grocery store, we baked and ranked eight of them. One stood out as a winner.

  By Courtney Yost Read More

• Chick-Fil-A Cherry Berry Beverages Review: We'll Be Ordering One Of These Again

  Chick-fil-A's adding its new seasonal Cherry Berry flavor to several of its classic drinks for the spring, and we tried them and found a clear winner.

  By Michael Palan Read More

• We Tried The Chick-Fil-A Pizza Pie, And It Was Worth The Trip

  Chick-fil-A's new restaurant, Little Blue Menu, is offering a variety of fresh and distinctive dishes. Here's our review of its all-new Chick-fil-A Pizza Pie.

  By Michael Palan Read More

• Here's How You Should Stock Your Home Bar, According To An Expert

  If you want to stock a stellar home bar, it pays to take some advice. Daily Meal reached out to ask an expert, and here's his recommendations.

  By Madalyn Mackarey Read More

• We Tasted And Ranked 7 Flavors Of Sugarlands Sippin' Cream

  To celebrate its tenth anniversary, Sugarlands Distilling Company has released a new Sippin' Cream flavor: Birthday Cake. We tried it and six other flavors.

  By Jenn Carnevale Read More

• We Tasted And Ranked All 5 Snapple Elements Flavors

  Snapple has released a new Elements flavor, Sun, just in time for the solar eclipse, and we tried it plus the other four Elements flavors and crowned a winner.

  By Jenn Carnevale Read More

• We Tasted And Ranked Liquid Death's Entire Flavored Sparkling Water And Iced Tea Lineup

  Get ready to raise your horns and salute the liquid revolution as we uncover the best of the best in Liquid Death's flavored beverage lineup.

  By Jenn Carnevale Read More

• Why An Expert Says Chilling Your Ingredients Can Make Or Break A Salad

  Salads can be a light side or a hearty meal, but either way, you want to prep them to perfection. We asked an expert and she told us to chill the ingredients.

  By Elaina Friedman Read More

• I Went To KFC Headquarters And Here Are My Finger Lickin' Thoughts

  For one lovely day, I was given rare access to the inner workings of a fast food company with around 27,000 restaurants in over 145 countries.

  By Michael Palan Read More

• We Tried Subway's New Wraps And One Is A Clear Winner

  Subway's adding four new wraps to its menu and giving the whole series a makeover with its new lavash bread. We got to try the new wraps ahead of their release.

  By Michael Palan Read More

• 14 Unexpected Ingredients To Boost Your Salmon Game, According To A Chef

  Salmon's a versatile dish, meaning you can elevate it with all sort of ingredients you might not expect. Daily Meal's expert chef has a few ideas.

  By Monika Sudakov Read More

• Hostess Meltamors Review: Do These Chocolate Lava-Like Cakes Flow With Flavor?

  We warmed up and tried Hostess' new Double Chocolate and Chocolate Creamy Caramel Meltamors to see if they bring the heat or are just a molten mess.

  By Michael Palan Read More

• Why Texture Is So Important For Restaurant-Quality Salads, According To A Chef

  What makes a restaurant-quality salad different from the ones you make at home? As You Are chef Camille Becerra says it all comes down to the texture.

  By Madalyn Mackarey Read More

• We Tried Trader Joe's Crunchy Curls And They Kind Of Taste Like Salty Styrofoam

  Trader Joe's re-released Crunchy Curls in stores nationwide, so we grabbed a bag of these lentil snacks to see if they're worth snacking on.

  By Michael Palan Read More

• We Tried 9 Panera Bread Soups From The Grocery Store And This Is Our Favorite

  I tried nine store-bought Panera Bread soups, then ranked them based on their flavor and texture. Many were disappointing, but one shone through as my favorite.

  By Bryn Gelbart Read More

Facts (35)

• The Main Differences Between Pinto Vs Black Beans

  You might've wondered what the difference is between black beans and pinto beans. The truth is, there are several characteristics that distinguish the two.

  By Tom Maxwell Read More

• The Spam 'Fact' You Probably Shouldn't Believe

  Spam may be the most famous products with a varied reputation. Whether you love or hate it, you probably shouldn't believe this 'fact' about Spam.

  By C.A. Pinkham Read More

• What Are Refined Sugars, And How Are They Different From Natural?

  You've probably heard the terms "refined sugar" and "added sugars" bandied around. But what are refined sugars? And how are they different from natural sugars?

  By C.A. Pinkham Read More

• The Flavor Differences Between Arctic Char Vs Salmon

  Salmon and Arctic char look similar and are related, but that doesn't mean they taste exactly the same. Here's how they differ in flavor.

  By C.A. Pinkham Read More

• What's The Difference Between The Viral Wet-Wet Sauce And Chili Crisp Oil?

  As seen on TikTok and elsewhere around the internet, the viral wet-wet sauce is a play on chili crisp oil that uses new ingredients for a more complex flavor.

  By Stacie Adams Read More

• You Must Try These 14 Seafoods Before You Die

  Here are 14 of the most arresting kinds of seafood. These animals boast an abundance of flavor, texture, and gastronomic appeal and should be tried.

  By Jacob Smith Read More

• Why You May Want To Avoid Buying Serrated Steak Knives

  If you're looking for a new set of kitchen knives, some reviewers share their thoughts about why you may want to avoid buying serrated steak knives.

  By Allie Ward Read More

• How To Spot The Subtle Difference Between Hardneck And Softneck Garlic

  Believe it or not, there are actually two main types of garlic: hardneck and softneck garlic. Here's how to spot the subtle differences between the two.

  By Tom Maxwell Read More

• Why Cooking Wild And Domestic Greens Together Is A Match Made In Heaven

  Wild greens can spice up your dishes, but their flavors can be a little bold. Mixing and cooking them with milder domestic greens creates a perfect balance!

  By Dawn Hammon Read More

• Is There A Difference Between Pickled And Preserved Lemons?

  Maybe you're not sure if preserving a lemon is the same as pickling it, but were too shy to ask. We dive deeper into the process and offer clarification.

  By Molly Wilson Read More

• Here's What Happens If You Regularly Drink Alkaline Water

  It's easy to get overwhelmed by the plethora of water options available these days, such as alkaline water. So, what is it and is it safe to drink often?

  By Molly Wilson Read More

• Barbecuing Vs Grilling: What's The Difference?

  Backyard barbecues almost always involve food cooked on the grill. But are the two terms interchangeable? What's the difference between barbecue and grilling?

  By Julia Mullaney Read More

• Baking Soda Can Seriously Come In Clutch For Extinguishing Grease Fires

  Cooking with oil and fat on the stovetop always involves some risk. If you find yourself dealing with a small grease fire in your kitchen this might help.

  By Julia Mullaney Read More

• The Nutritional Advantage To Buying Canned Pumpkin Over Fresh

  It's a common misconception that all canned food is not as nutritious as its fresh counterpart. We're here to bust this myth and highlight canned pumpkin.

  By Camryn Teder Read More

• What Makes Seedless Lemons Different From Regular Ones?

  Seedless lemons can save you time in the kitchen, but how, besides the obvious, are they different from regular lemons? There are a few differences to consider.

  By Nick Johnson Read More

• 11 Facts You Should Know About Canned Salmon

  When you think of canned fish, you probably think of tuna or anchovies, but canned salmon's a great choice, as well. Here's what you need to know.

  By Jay Wilson Read More

• The Best Time Of Year To Shop For Specific Meats

  By looking at the calendar, you can get better deals and better quality meat, as certain types of meat are best bought during certain seasons or holidays.

  By Jessica A. Scott Read More

• Why Brie Cheese Might Become Extinct

  You may have heard that brie cheese might become extinct. But before you start mourning its passing, here are all the facts you need to know.

  By Camryn Teder Read More

• Why Popular Girl Scout Cookie Flavors Get Discontinued

  You might still be crying over your favorite cookie not making a comeback. Turns out there's a few reasons why even the best flavors don't stick around.

  By Camryn Teder Read More

• Ramen Vs Udon: The Differences Between These Classic Noodles

  While both are popular and delicious, and meant to be slurped when you eat them, ramen and udon do have a lot of differences to appreciate.

  By C.A. Pinkham Read More

• The Main Difference Between Kefir Vs Yogurt

  Both are packed with probiotics and can be added to smoothies, but what actually sets kefir apart from your morning bowl of yogurt and berries?

  By Madalyn Mackarey Read More

• The Difference Between Green And Jerusalem Artichokes

  Although they sound similar, there are some important differences to keep in mind that make green and Jerusalem artichokes wonderfully unique.

  By Elaina Friedman Read More

• Bell Peppers Vs Pimentos: What's The Difference?

  They look similar and they're the same color, so it's easy to get confused. Here are the real differences between pimentos and red bell peppers.

  By C.A. Pinkham Read More

• The World's 'Oldest' Sourdough Starter Was Made With 4,500-Year-Old Yeast

  You'd think that yeast couldn't live for 4,500 years, but apparently it can, and someone made sourdough starter from a very ancient source.

  By C.A. Pinkham Read More

• Fun Fact: French Bakeries Are Actually Defined By Law

  In France, a bakery isn't a term that's applied to just any place that sells bread, there's actually a law for who can call themselves a "boulangerie."

  By C.A. Pinkham Read More

• What Is Hijiki Salad (And Is It Safe To Eat)?

  Hijiki salad is a classic Japanese dish that's enjoyed around the world. But what is it? And, is it actually safe to eat? Here's what you need to know.

  By C.A. Pinkham Read More

• Here's How Many Shots Are In A Standard Bottle Of Liquor

  If you're a big fan of math and an even bigger fan of booze (or vice versa), come along on a ride to find out how many shots are in a standard bottle of liquor.

  By Dawn Hammon Read More

• Porter Vs Stout Beer: The Difference You Should Know

  If you love darker brews, you've likely had your fair share of porters and stouts. There are some key differences between these two beers that you should know.

  By Jessica Fleming-Montoya Read More

• The Main Difference Between Pork Butt And Shoulder

  While pork butt and shoulder may appear to be very similar at first glance, the two cuts typically vary slightly in size, thickness, and fat content.

  By Dawn Hammon Read More

• Is It Dangerous To Microwave A Sandwich With Mayo On It?

  Going by traditional wisdom, many may have reservations about popping a sandwich into the microwave because of the mayonnaise included in it.

  By Noor Anand Chawla Read More

• The Science Behind The Absolute Worst Time To Eat Dinner

  You've heard time and again not to snack late at night, but a study shows there are compelling reasons to have an earlier dinner within a specific time frame.

  By Stacie Adams Read More

• What Exactly Are Drunken Sailors?

  You know it'll be a good party when you see crockpots lined up on a table. Different from various dips and meatballs, what exactly are drunken sailors?

  By C.A. Pinkham Read More

• No, Food Cooked In An Air Fryer Isn't Really Fried

  Likely named by the marketing department, air fryers don't do exactly what you think they do. So what cooking method do they employ if not frying?

  By Stacie Adams Read More

• Does Fresh Abalone Need To Be Cooked Before Eating?

  Abalone is the world's most expensive shellfish, but is it safe to eat raw like oysters and other seafood? We're taking a deep dive to find out.

  By Julia Mullaney Read More

• The Key Difference Between A Dutch Baby And Yorkshire Pudding

  In cooking, plenty of dishes vary drastically but use similar ingredients. When it comes to Dutch babies and Yorkshire pudding, there are some key differences.

  By Noor Anand Chawla Read More

Fast Food (5)

• The Five Guys Hack That Gets You 2 Burgers For The Price Of One

  Don't sleep on this ordering hack on your next excursion to Five Guys. It will save you money and give you more bang for your buck.

  By Stacie Adams Read More

• 14 Fast-Food Restaurants That Offer All-Day Breakfast (2024)

  Breakfast is a meal enjoyed all times of the day. You may not have time to cook eggs and bacon, but you can grab breakfast at these fast-food chains any time.

  By Michael R. Stridsberg Read More

• Culver's Vs Five Guys: Which Burger Chain Is Better?

  Both Five Guys and Culver's serve a selection of great burgers, made with fresh and flavorsome beef. But which one is the better option? Here's our breakdown.

  By Bryn Gelbart Read More

• The Fast Food Ordering Hack For Consistently Fresh Meals

  Getting a bite at a fast food chain shouldn't mean heat-lamp burgers. If you want to guarantee your order is consistently fresh, know these ordering hacks.

  By Tom Maxwell Read More

• Do Dollar Fast Food Menus Still Even Exist?

  The dollar menu used to entice customers to fast-food restaurants with incredible deals, but are these low-priced bargains still around today?

  By Erin Metz Read More

Food History (19)

• The Origin Story Of The Iconic American Diner

  Today, stepping into a classic diner will take you back in time, but it wasn't always like that. This is the origin story of the iconic American diner.

  By Erin Metz Read More

• What It Was Like To Eat At The First Steakhouse

  Delmonico's, America's first steakhouse, offered a dining experience that was unlike anything else in the US. Here's what it was like when it opened.

  By Jacob Smith Read More

• Flat Iron Steak Was Invented Way More Recently Than You Think

  One of the most popular cuts today, the flat iron steak hasn't been around very long. Here's a brief history of how this relative newbie came to be.

  By C.A. Pinkham Read More

• The Murky Origins Of Pasta Alla Vodka

  It doesn't seem that many people can agree on the origins of pasta alla vodka. Here are some of the theories behind its rise in popularity.

  By C.A. Pinkham Read More

• The Peanut Butter Blossom Cookie Was Created To Fix A Total Baking Fail

  Some of our favorite treats were made by accident. Did you know that the peanut butter blossom cookie was created to fix a total baking fail?

  By S. Ferrari Read More

• Kettle Corn's Origin Story Goes Back Further Than You'd Think

  Sweet-and-salty kettle corn was popular for a century, fell out of favor for another, then made a comeback at the turn of this one, thanks to historical events.

  By S. Ferrari Read More

• Meatloaf's Origins May Go All The Way Back To Ancient Rome

  Meatloaf is as American as apple pie. Or is it? Thousands of years ago, ancient Romans were cooking up a recipe remarkably similar to the dish we know today.

  By C.A. Pinkham Read More

• The Fascinating Superstition Surrounding Upside Down Baguettes

  If you know much about European history, you may know about a fascinating superstition surrounding upside-down baguettes served and sold in France.

  By Nick Johnson Read More

• Brazil's Iconic Brigadeiros Have A Political Past

  Brigadeiros are a national dish of Brazil. But is a one-time presidential candidate, who happened to be single and attractive, really to thank for them?

  By Tom Maxwell Read More

• 15 Boxed Cake Flavors That Are Probably Gone Forever

  For decades, brands have been introducing new cake mix flavors to their lineups, only to take them away when they don't sell as well as the old standbys.

  By Bryn Gelbart Read More

• Why Surge Was Discontinued (And Where To Find It In 2024)

  Nostalgia is real, especially when thinking about your once-favorite food and drinks. Why was the brightly colored Surge discontinued? Can you still find it?

  By Stacie Adams Read More

• The Mysterious Origins Of The Classic Ice Cream Cake

  If you love cake and ice cream, you may enjoy a good slice of ice cream cake. But where did this delightful treat come from? Its origins are pretty mysterious.

  By Greta Pano Read More

• The Origin Of The Peanut Butter And Pickle Sandwich

  The peanut butter and pickle sandwich presents an odd pairing that may not sound appetizing - but it is loved by many. So, how did this unusual sandwich start?

  By Erin Metz Read More

• Here's Why Pimento Cheese Is Such A Big Deal At The Masters

  The Masters has been prominent in Augusta, Georgia, since the 1940s. Pimento cheese has been a part of the tournament just as long. Why is it such a big deal?

  By C.A. Pinkham Read More

• The Origin Story Of The Humble French Fry

  Beloved the world over, French fries are the crispy, salty snack that nearly everyone loves. Despite many claims, their true origins are shrouded in mystery.

  By C.A. Pinkham Read More

• The Mysterious Origins Of Thousand Island Dressing

  While finding a bottle of Thousand Island dressing at the grocery store isn't a difficult feat, finding out the exact origin of the name is a little harder.

  By C.A. Pinkham Read More

• Why The First Pie Crusts Were Literally Inedible

  If you had been alive in the fifth century A.D., you probably wouldn't have been as excited as you are now to sit down to a table filled with pies.

  By Camryn Teder Read More

• Cert Mints Were Popular For Decades. Why Were They Discontinued?

  There is some mystery surrounding the discontinuation of Certs mints, but we can put together a few guesses as to the reasoning.

  By Meaghan Cameron Read More

• The Oldest Fast Food Chains In The US

  Many of your favorite fast food chains are older than you think, and some have passed the 100-year mark. Here's a rundown of some of the oldest.

  By Amadea Tanner Read More

Food Scenes (2)

• The British Classic King Charles Counts As One Of His Favorite Meals

  King Charles is known for his love of the culinary world, so many people wonder what his favorite dishes are. Wonder no more, here's the scoop on one of them.

  By Julia Mullaney Read More

• Europe's 13 Best Beer Destinations

  Europe is home to a thriving beer culture, combining new styles with centuries-old traditions. Here's a list of the best destinations for a refreshing vacation.

  By Jay Wilson Read More

Food Science (12)

• Mayo Probably Isn't What's Causing Your Potato Salad To Spoil

  While you might think the mayonnaise is to blame for your potato salad spoiling, the truth is the culprit is another ingredient in the dish.

  By Kalea Martin Read More

• Are Peppers Considered Fruits Or Veggies (And Does It Actually Matter)?

  From avocados to tomatoes, there are plenty of fruits and vegetables you know are often confused with one another. Are peppers considered fruits or veggies?

  By Dawn Hammon Read More

• Are We Going To Run Out Of Maple Syrup?

  Breakfast just wouldn't be the same without that generous helping of maple syrup. But unfortunately, climate change is wreaking havoc on the world's supply.

  By Nick Johnson Read More

• The Little-Known Plant That Changes Your Sense Of Taste Like Magic

  You might be familiar with Szechuan peppercorns, which make your mouth and lips tingle. But there's a lesser-known plant that similarly alters your taste.

  By Nick Johnson Read More

• The Best Pasta Salad Starts With A Mistake

  Accidentally overcooking your noodles until they're limp makes retrogradation work in your favor, yielding the perfect texture for your pasta salad.

  By Elaina Friedman Read More

• The Grapefruit Coffee Hack That You Shouldn't Fall For

  You may have heard the claim that combining grapefruit and coffee can give you a more prolonged caffeine boost. But science says it's not true and here's why.

  By Stacie Adams Read More

• Signs Fresh Goat Cheese Has Gone Bad, According To An Expert

  Like any dairy product, expired goat cheese can cause digestive issues. Daily Meal spoke with an expert to get the scoop on fresh goat cheese gone bad.

  By Allison Lindsey Read More

• Sprinkle Jell-O Mix On Grapes For The Ultimate Frozen Snack

  This incredibly easy to make snack involves sprinkling Jell-O mix on grapes and freezing them to create bite-sized, flavorful frozen goodies.

  By Jessica Fleming-Montoya Read More

• Why You Should Only Buy Female Scallops Whenever Possible

  There are a lot of things to consider when buying seafood, such as freshness and sustainability. But what about color? Are those pink female scallops any good?

  By Tom Maxwell Read More

• Sorry, Science Can't Actually Tell Us The Best Time Of Day To Drink Coffee

  If you're a regular coffee drinker, you may have wondered when the "right" time of day is for a cup of joe. Well, according to science, it's whenever you want.

  By Betsy Parks Read More

• Does Sourdough Bread Contain Gluten (And Why It's Good For Sensitive Stomachs)

  If you're gluten-intolerant, you likely stay away from bread made with wheat. Depending on the starter, however, sourdough may be an exception.

  By Alli Neal Read More

• The Differences Between Fresh And Dried Horseradish

  Many can't get enough of horseradish, the pungent substance that gives your dishes a little kick. But there's a difference between the fresh and dried variety.

  By Tom Maxwell Read More

Global Cuisines (6)

• What Is A French Entremet (And What Goes Into One)?

  If you're a fan of the cuisine, you know the French take their food very seriously. What exactly is a French entremet, and what goes into one?

  By Nick Johnson Read More

• The Difference Between Japanese Clear Soup And Miso

  Soup is a dish that is typically eaten for breakfast in Japan. Two common varieties are miso and clear soup. But what are the differences between them?

  By Andra Picincu Read More

• Seth Rogen's Favorite Chip Flavor Is A True Canadian Classic

  Seth Rogen has revealed that his favorite childhood (and current) chip flavor is one beloved by Canadians, but quite misunderstood by those in other countries.

  By C.A. Pinkham Read More

• The Lavish Desserts William And Kate Served At Their Royal Wedding

  Millions of people worldwide tuned in to Prince William and Kate Middleton's 2011 royal wedding. Were you aware of the lavish desserts they offered guests?

  By Nick Johnson Read More

• How The US Navy Accidentally Helped Create Modern Ramen

  With its warm broth and filling noodles, ramen is one of the most popular international comfort foods the U.S. Navy accidentally helped create.

  By C.A. Pinkham Read More

• The Wildly Unique Thai Salad Featuring Live Shrimp

  Goong ten ("dancing shrimp") is the spicy dish from northeastern Thailand's Isaan region that you have to keep a lid on because you're dinner may escape!

  By C.A. Pinkham Read More

Grilling And Smoking (19)

• The Unexpected Beverage You Should Be Adding To Barbecue Sauce

  If you really want to amp up the flavor of your next batch of barbecue sauce, look to this popular drink that you likely already have at home.

  By Asia McLain Read More

• The Apple Juice Trick For Perfectly Crusted Steaks At Your Next Barbecue

  Apple typically pairs with pork. But there is a scientific reason apple juice can help achieve the perfect sear on your steak this barbecue season.

  By Betsy Parks Read More

• The Genius Hack For Charred Chicken Without Firing Up The Grill

  If you fancy grilled chicken but the weather isn't co-operating, there's a genius way to replicate the charring in the warmth of your kitchen.

  By Stacie Adams Read More

• Do You Need To Peel Eggplant Before Barbecuing?

  Love 'em or hate 'em, the eggplant is the perfect vegetable for quick and easy grilling. The big debate is on how exactly to prep them properly.

  By Wendy Mead Read More

• Better Barbecue Starts With Arranging Your Charcoal Properly

  Achieving the perfect results on your barbecue depends on multiple factors. And one that shouldn't be overlooked is how you arrange the briquettes.

  By Dawn Hammon Read More

• How Does A Disposable Barbecue Compare To A Real Grill?

  Disposable grills can be a cheap and convenient option if you're hosting a barbecue away from home. But how do they compare to the real deal?

  By Jessica Fleming-Montoya Read More

• 12 Tips You Need When Grilling With Charcoal

  When it comes to grilling with charcoal, you can't beat the smoky taste, but there is more of a learning curve, and getting it right takes practice.

  By Keri Johnson Read More

• The Extra Tools You Absolutely Need For Grilling Scallops

  Scallops may seem fancy, but they're super quick and easy to prepare. If you're planning to grill them though, you will need some extra tools.

  By S. Ferrari Read More

• It's Way Easier Than You'd Think To Smoke Meat In Your Oven

  There's a lot of competition in the barbecue world. But the process needn't be complicated. In fact, you can start small by using just your oven.

  By Michael Serrur Read More

• Why Aren't Your Veggies Grilling Correctly? You're Skipping A Vital Step

  Vegetables can be especially finicky on the charcoal grill. To avoid a burnt and mushy side dish there's a couple things you can do in advance.

  By Alia Ali Read More

• The Type Of Food You Always Need To Cook First On A Barbecue

  The perfect barbecue setup has rhyme and reason, and timing is everything. The next time you fire up the grill, you need to cook this food first.

  By Julia Mullaney Read More

• How To Get The Most Flavor Out Of Your Steak, According To An Expert

  If you've been having trouble figuring out how to get the most flavor out of your steaks, you'll want to hear what an expert has to say on the subject.

  By Tom Maxwell Read More

• The 3 Essential Steps To Know For Safe Barbecuing

  Barbecuing can often involve cooking for a large group of people. Keep everyone safe with these important grill maintenance tips. They're easy to do.

  By Stacie Adams Read More

• The Common Spraying Mistake That's Ruining Your Brisket

  When cooking brisket for a long period of time, it's important to keep it juicy by spraying it periodically. But there's one thing you should avoid.

  By Kuamel Stewart Read More

• The Foil Packet Trick You Need When Barbecuing For Vegetarians

  Grilling veggies in foil pouches at your next barbecue means your vegetarian friends can enjoy a hot, grilled meal instead of having to fill up on potato salad.

  By Elaina Friedman Read More

• You Should Absolutely Grill An Entire Wheel Of Cheese At Your Next Cookout

  The next time you fire up the grill, don't forget to throw on some cheese! Yes, that's right, roll out a wheel of the right kind and thank us later.

  By Kuamel Stewart Read More

• The Explosive Mistake To Avoid When Firing Up Your Grill

  Nothing is better than the charred smoky taste of food cooked on the grill. But before you light it up, there's one important safety tip to keep in mind.

  By Dawn Hammon Read More

• Bobby Flay's Onion Grilling Tip Couldn't Be Easier

  Onions are loaded with vitamins and nutrients. But when you try to grill them, they may fall apart. Bobby Flay as a tip that makes grilling onions a breeze.

  By Julia Mullaney Read More

• The Simple Step To Give Your Steaks A Restaurant-Quality Char

  If you want your steaks to look as good as they taste, impressing anyone who sees them (including yourself), there is one trick you must add to your arsenal.

  By Tom Maxwell Read More

Grocery (6)

• Save Money At The Supermarket With This Obvious (But Helpful) Tip

  Grocery stores are full of secrets to get customers to spend more money. If you're looking to save money at the supermarket, use this helpful tip.

  By Erin Metz Read More

• The Canned Chili Brand We Consider The Best Of The Best

  There's nothing wrong with reaching for a canned chili on days you want a hearty meal but don't have hours to spare. Our top pick might surprise you.

  By Meaghan Cameron Read More

• Is Canned Tuna Always Made With 100% Tuna?

  If tuna is tuna, then why are there so many differences in flavor across canned varieties? Can we be sure that the fish is all we are getting in each bite?

  By Crystal Antonace Read More

• The Main Differences Between Fava Beans And Peas

  There are many similarities between peas and fava beans, but don't get them confused. The differences are in the details. Here's what to look for.

  By Camryn Teder Read More

• The Discontinued Good Humor Bar We're Desperate To Have Back

  Products come and go from grocery store shelves and freezers regularly. But there's one Good Humor bar disappearance that fans are yet to get over.

  By Crystal Antonace Read More

• It's Not Just You: Talenti Gelato Is Notoriously Hard To Open

  If you've ever been foiled and frustrated by a jar of Talenti gelato that stubbornly refuses to release its lid, rest assured, you're not alone.

  By Tom Maxwell Read More

Grocery News (1)

• Rao's Homemade Added 6 New Sauces (& We're Psyched For Bacon Alfredo) - Exclusive

  Everyone's favorite jarred pasta sauce lineup just got a little bigger with exciting, and delicious, new releases from Rao's. Now to decide which to try first.

  By Erin Metz Read More

Guides (8)

• 16 Popular Energy Drinks, Ranked By Customer Reviews

  An energy drink is a great way to get an extra kick of caffeine when you really need it. There are plenty to choose from, but here are some of the most popular.

  By Nick Johnson Read More

• The 4 Expert-Recommended Tools You Need For Making Your Own Candy

  Mika Shino, founder and CEO of Issei Mochi Gummies, shares her must-have kitchen tools to craft the best homemade candies.

  By Jessica Fleming-Montoya Read More

• The Biggest Mistake You're Making When Cooking Wild Salmon Vs Farmed

  While you might think you can use these two types interchangeably, wild and farm-raised salmon have many differences that determine how you should cook them.

  By C.A. Pinkham Read More

• The Ultimate Guide For Buying Sausage

  You can find sausages of all kinds at the grocery store, but how can you tell a high-quality sausage from a not-so-great one? Here's what to consider.

  By Jacob Smith Read More

• The Nutritional Differences Between Canned Chicken And Fresh

  With some people turning their noses up at canned foods as somehow being lower quality, we look at how canned chicken measures up to its fresh alternative.

  By Stacie Adams Read More

• Why Is Fruit Ruining Your Salad (And How To Fix It)

  Fruit is packed with water and sometimes this can lead to a soggy salad. Here's what to do to avoid compromising the texture and taste of your bowl of greens.

  By Crystal Antonace Read More

• The Differences Between Iceberg Vs Romaine Lettuce

  These two lettuce varieties might seem pretty similar but they have slight differences that may impact which one you choose for your next salad.

  By Wendy Mead Read More

• What Is Okra And How Do You Cook It?

  Okra, with its African origins, is an essential part of cuisines from the southern U.S. Here's a guide to this distinctive vegetable and how to cook it.

  By Bryn Gelbart Read More

Healthy Eating (5)

• The Family-Owned Company That Makes The Absolute Best Canned Salmon

  From delicious dips to fried patties, canned salmon deserves a place in your pantry. When it comes to the best type to buy, we recommend this brand.

  By Stacie Adams Read More

• 20 Of The World's Unhealthiest Foods

  A lot of easily available foods aren't as healthy as they could be. Here are some of the world's unhealthiest, with suggestions of healthier alternatives.

  By Edira Read More

• The Raisin Energy Facts You Definitely Need To Know

  Raisins are an often slept-on snack. If you have an active lifestyle, you'll definitely want to know these energy facts about the tiny superfood. 

  By Andra Picincu Read More

• Alkaline Vs Hydrogen Water: What's The Difference And Which One Is Healthier For You?

  Hydrogen water and alkaline water come with a variety of health claims, but do they work? Here's an explanation of what they are, and their differences.

  By Jessica A. Scott Read More

• The 9 Unhealthiest Store-Bought Tortillas And Wraps

  We're here to tell you which wraps and tortillas to avoid when grocery shopping. Read on to learn about the nine unhealthiest store-bought tortillas and wraps.

  By Cheryl Kochenderfer Read More

How-Tos (4)

• How To Mimic The Flavor Of Sichuan Pepper In Your Own Kitchen

  Cooking with different pepper varieties can lead to very different flavor outcomes. If you're out of Sichuan, you can mimic its flavor using these ingredients.

  By Jessica Fleming-Montoya Read More

• How To Serve And Eat Lychee Jelly

  You might've noticed that some versions of bubble tea are topped with a jelly-like fruit paste. This surprise ingredient is called lychee jelly.

  By Andra Picincu Read More

• Dry Out Mushrooms With Your Microwave For Umami Bliss In Minutes

  Dehydrated mushrooms pack a more intense flavor than fresh. The good news is that drying them out is easily achieved at home using a microwave.

  By Allison Lindsey Read More

• The Super Simple Chopstick Hack For A DIY Cooling Rack In A Pinch

  If you have cookies out of the oven but are stuck for a cooling rack, your drawer full of chopsticks might come in handy for building a DIY version.

  By Allison Lindsey Read More

KFC (1)

• This Is What Makes KFC's Coleslaw Taste So Good

  You can count on KFC's coleslaw to be fresh and flavorful -- so what are the special ingredients and preparation secrets that make this side so tasty?

  By Stephanie Heron Read More

Kitchen Tools (3)

• The Absolute Best Way To Grind Fresh Pepper

  Grinding your own peppercorns is so much better than buying pre-ground pepper. But you'll want to use the absolute best tool for the job at hand.

  By Will Godfrey Read More

• All You Need Is A Piece Of Paper To Test Your Knife's Sharpness

  Use a dull knife and you'll end up with poorly cut ingredients, or worse, a dangerous slip. How do you know when it's time to get out the steel?

  By Allison Lindsey Read More

• Russian Piping Tips Are The Secret To Pro-Level Cake Decorating

  We've all seen plenty of cake decorating failures online, but it turns out there's a nearly fool-proof tool you can pick up to make beautiful creations.

  By Noor Anand Chawla Read More

McDonald's (22)

• The McDonald's Location Fact You Totally Didn't Realize

  As one of the largest fast fod chains, we know McDonald's is seemingly everywhere. But this McDonald's location fact may just blow your mind.

  By C.A. Pinkham Read More

• Here's Why You Can't Customize A McDonald's Breakfast Burrito

  Many menu items at McDonald's are customizable to your liking, but unfortunately the breakfast burrito is not one of them. Here's why.

  By Erin Metz Read More

• The McDonald's Chicken Nugget Special That Came With A Fortune Cookie

  McDonald's spent a large part of the 80s experimenting with novelty menu items. One long-forgotten chicken nugget meal even came with a fortune cookie.

  By Kalea Martin Read More

• What Really Happened To The McDonaldland Characters?

  While Ronald McDonald has always been the face of McDonald's, there were more characters once associated with McDonaldland. So what happened to them?

  By Brian Boone Read More

• The McDonald's 'No-Quit Policy' That Got The Internet In A Tizzy

  McDonald's has been accused of violating labor laws in the past, but a somewhat recent 'no-quit policy' spread like wildfire and had the internet in a tizzy.

  By C.A. Pinkham Read More

• Do McDonald's Fries Contain Acrylamide? (And Why You Should Care)

  Claims on TikTok and elsewhere on the internet, purport McDonald's fries contain a chemical called acrylamide that's also present in cigarette smoke.

  By Stacie Adams Read More

• McDonald's New Bacon Cajun Ranch McCrispy & Deluxe Review: Exploding With Flavor

  McDonald's latest offering is the Bacon Cajun Ranch McCrispy, promising Southern-inspired soul food flavors with a crunchy texture. Here's how we found it.

  By Michael Palan Read More

• Does McDonald's Take Apple Pay (Or Other Online Payments)?

  McDonald's is known for its tasty menu items and fast service that's made even easier through the chain's app which allows multiple payment methods.

  By Stacie Adams Read More

• That Half-Slice Of Cheese On Your McDonald's Filet-O-Fish Is No Mistake

  Fans of the McDonald's Filet-O-Fish have noticed it's only served with a half-slice of cheese. But don't feel short-changed, as there's a good reason for it.

  By Erin Metz Read More

• The Ultimate McDonald's Menu Hack For A Custom BLT Sandwich

  It pays off to get a little creative with your McDonald's order. If you're lucky they'll agree to this sneaky way to finally get a BLT at the golden arches.

  By Allie Ward Read More

• Why McDonald's PlayPlaces Have Nearly Faded Out Of Existence

  For years, McDonald's PlayPlaces were a staple at the popular fast food chain, but they've become harder to find now. Here's what changed.

  By Stacie Adams Read More

• This Cheesy McDonald's Item From The '80s Needs To Make A Comeback

  Plenty of sandwiches have come and gone from the McDonald's menu over the years, but there's one cheesy item from the '80s that's due for a triumphant return.

  By Kalea Martin Read More

• The McDonald's Toy Fact That May Come As A Surprise

  McDonald's popularity has much to do with the toys that accompany child-sized menu items like hamburgers, which contribute to this surprising fact.

  By Stacie Adams Read More

• The Discontinued McDonald's Meal That Came With Money In Every Box

  The fast food giant had some wacky promotions in the '80s but this one might top them all. McDonald's ended the campaign after only four weeks.

  By Erin Metz Read More

• The Sticky Bakery Item McDonald's Rolled Out In The '80s

  In the wild and fast-paced days of the 1980s, the Golden Arches took a risk and rolled out one particularly sticky menu item as part of its bakery offerings.

  By Stacie Adams Read More

• McDonald's Quirkiest Secret Menu Sandwich Is For Filet-O-Fish Lovers

  One of the most unique sandwiches at McDonald's isn't on the official menu, and will likely appeal to fans of the fast food chain who love the Filet-O-Fish.

  By Kalea Martin Read More

• 13 McDonald's Menu Items From The 1990s You Probably Forgot About

  Let's take a trip down memory lane to revisit some McDonald's menu items from the '90s that are lost forever (and some that we honestly wish would come back).

  By Jay Wilson Read More

• McDonald's Used To Have A Mascot For Its Iconic Filet-O-Fish Sandwich

  You might be familiar with Ronald McDonald, Grimace, and the Hamburglar, but did you know that McDonald's once had a mascot for its Filet-O-Fish sandwich?

  By Erin Metz Read More

• The Discontinued McDonald's Sandwich That Inspired 3 Sauces

  New items from McDonald's can be greeted with as much indifference as enthusiasm. But there's one thing that seems to be in constant supply: Its sauces.

  By Stacie Adams Read More

• The McDonald's Instant Orange Creamsicle Hack Is Almost Too Good

  Fans of the Golden Arches have developed multiple ways to enjoy a tart and creamy custom drink from the fast food chain. Here's what to know about the hack.

  By Erin Metz Read More

• The McDonald's Fry Seasoning That You'll Only Find In Australia

  There's a viral french fry hack making the rounds among McDonald's fans, and it relies on a very special seasoning that's only available Down Under.

  By Meaghan Cameron Read More

• The McDonald's Filet-O-Fish Hack For An Elevated Spin On The Classic

  There are plenty of hacks that can be made to the Filet-O-Fish, but for the most elevated version of the classic McDonald's seafood sando, do this.

  By Betsy Parks Read More

Mixology And Techniques (12)

• The Main Difference Between Steeping And Infusing Tea

  When it comes to tea, the terminology can get complicated fast. Luckily, steeping and infusing are pretty simple concepts once you understand the differences.

  By Allison Lindsey Read More

• The Expert-Approved Ingredient Ratio For The Ultimate Margarita

  Maybe you've spent years perfecting your recipes for a handful of classic cocktails. It's never a bad idea to find out how the professionals do it.

  By Jessica Fleming-Montoya Read More

• The Only 2 Ingredients You Need For A Classic Boilermaker Cocktail

  It doesn't get much simpler than a two-ingredient Boilermaker. However, there are plenty of ways to mix this potent cocktail up to keep things interesting!

  By Stacie Adams Read More

• The Tip Giada De Laurentiis Swears By For Delicious Iced Coffee

  During warmer days, you might be craving a cool pick-me-up. Chef Giada De Laurentiis has a tip for a tasty and refreshing iced coffee that you'll want to try!

  By Jessica Fleming-Montoya Read More

• A Cookie Cutter Is The Secret To Pro-Level Cocktail Garnishes

  Be a hosting pro and add a little flair to your summer cocktails by making your own garnishes with the help of your favorite cookie cutters.

  By Dawn Hammon Read More

• Become A Homemade Margarita Pro With This Zesting Tip

  A margarita should be bursting with refreshing, citrusy lime flavors. When making this classic cocktail at home don't skip one important step.

  By Crystal Antonace Read More

• Expert Tips For Blending Frozen Cocktails Like A Pro

  If you want to make frozen cocktails, ​​Justin Lavenue, owner and operator of The Roosevelt Room and The Eleanor in Austin, Texas, has some suggestions.

  By Jessica Fleming-Montoya Read More

• An Expert Explains Why Your Layered Frozen Drink Came Out Wrong

  Austin restaurateur Justin Lavenue on the most common problem with blended frozen cocktails when you're trying to achieve a multi-colored creation at home.

  By Stacie Adams Read More

• An Expert Weighs In On Which Cocktails Every Home Bartender Should Master

  If you're looking to step up your at-home cocktail game, we got some expert tips that are sure to make you the host with the most for your next gathering.

  By Stacie Adams Read More

• Green Beans Are The Perfect Garnish For This Classic Cocktail

  A Bloody Mary usually comes with at least one garnish - but that doesn't mean you need to stop there. Green beans are a great addition to this classic cocktail!

  By Dawn Hammon Read More

• The Expert-Recommended Bartending Tools Every Beginner Needs

  Bartending often seems more complicated than it is. You can actually make a lot of cocktails at home with the addition of a few expert-recommended tools.

  By Meaghan Cameron Read More

• Banana Pepper Brine Is Your Secret Weapon For Perfectly Spicy Martinis

  For a unique take on the hot and dirty martini, just shake (or stir) in a little bit of sweet, tangy, and slightly spicy pickled banana pepper brine.

  By Jessica Fleming-Montoya Read More

News (14)

• Costco Should Hire This Fan STAT For Their Genius Shopping Cart Upgrade

  Shopping at Costco can be a lengthy affair, complete with snacking as sipping as you go. That's why we're in shambles over this customer's genius invention.

  By C.A. Pinkham Read More

• Walmart Is Rolling Out A Massive New Private Food Label With Over 300 Items

  From chef-inspired offerings to products with no added sugars or artificial flavors, Walmart's latest food label launched today with over 300 items.

  By Erin Metz Read More

• Get Ready: Velveeta Is Releasing Its First Ever Queso, In 3 Flavors

  Over 120 million pounds of Velveeta are sold each year so we can make queso at home. Beginning in May, Velveeta is offering ready-made queso in three flavors.

  By Madalyn Mackarey Read More

• Costco's All-American Fudge Cakes Are Making A Triumphant Return

  Chocolate lovers just might want to rejoice, because Costco's popular all-American mini cakes with fudge icing are back in the bakery section.

  By Stacie Adams Read More

• Hot Ones' Iconic Sauce Lineup Is Finally Available In Grocery Stores

  Big news for hot sauce lovers across the US. HEATONIST hot sauces from the hit YouTube series Hot Ones are hitting shelves across the nation.

  By Jessica Fleming-Montoya Read More

• Oreo And Sour Patch Kids Are Teaming Up For A Collab We Never Expected

  Celebrate two favorite snacks in one with limited edition Oreo Sour Patch Kids cookies, featuring the sweetness of golden Oreos paired with the Kids' sour sass.

  By Jessica Fleming-Montoya Read More

• Beer Lovers Rejoice: Miller High Life Is Getting The Hot Sauce Treatment

  Beer lovers and hot sauce fans unite! Miller High Life and Hot N Saucy have some exciting news for you, and this is one you won't want to miss.

  By Jessica Fleming-Montoya Read More

• Insomnia Cookies Is Going All Out For Mother's Day With Limited-Time Offerings

  Insomnia Cookies is sweetening up Mother's Day with some limited time specials. Not only that, they're getting in on other spring time celebrations.

  By Jessica Fleming-Montoya Read More

• What You Need To Know About The Trader Joe's Basil Recall

  Trader Joe's is recalling basil that has been contaminated with salmonella in much of the country. Here's what you need to know about this outbreak.

  By Erin Metz Read More

• This May Be The First AI-Generated Soup Recipe You'll Actually Want To Eat

  Think all AI-generated recipes are bad? Think again. Here's one you'll not only want to try, but you'll be doing the world some good when you eat it.

  By Dawn Hammon Read More

• McDonald's Is Giving Its McCrispy Some Limited-Time Cajun Flair

  If you're a fan of the McCrispy at McDonald's, then you just might want to check out this limited-time Cajum twist on the original sandwich.

  By Alli Neal Read More

• Starbucks Is Feeling The Heat With A New Line-Up Of Spicy Spring Drinks

  In a surprising move Starbucks is releasing something completely different for the season. How will customers react to these fiery new flavors?

  By Erin Metz Read More

• What It Means If Your Costco Rotisserie Chicken Is Green

  Recently, a Costco customer posted a photo of unappetizing green meat within a rotisserie chicken on Reddit. So, what causes this and is it still safe to eat?

  By Stacie Adams Read More

• Starbucks' Spring Lavender Menu Just Got A Brand New Addition

  Starbucks just dropped a new drink on its seasonal spring menu. Fans were loving their line of lavender beverages so much, they added another.

  By Erin Metz Read More

Panera (1)

• Panera's Making Some Big Changes In 2024

  Panera debuts a newly revamped menu on April 4, and the company's making some other interesting, and potentially controversial, changes for 2024 as well.

  By Jeff Litton Read More

Pizza Hut (1)

• 13 Pizza Hut Menu Items From The 1990s You Probably Forgot About

  Pizza Hut introduced all kinds of menu items in 1990s. From Bigfoot Pizza to buffalo wings, we're taking a look at the ones you've probably forgotten about.

  By Pavlo Fedykovych Read More

Pizzerias (5)

• The Pizza Chain You Had No Idea Was The Biggest In The US

  When you think of pizza chains, Domino's and Pizza Hut likely spring to mind. But would it surprise you to know they're not the biggest in the US?

  By C.A. Pinkham Read More

• Here's How To Get A Fresh Pizza From Little Caesars

  Let's face it, sometimes those Hot-N-Ready pizzas at Little Caesars don't seem so freshly baked. So, what's the best way to make sure you snag the freshest one?

  By Allie Ward Read More

• 13 Little Caesars Menu Items From The 1990s You Probably Forgot About

  Little Caesars experimented with all kinds of menu items in the 1990s. From Crazy Crust to chocolate ravioli, we're taking a look at the ones you've forgotten.

  By Pavlo Fedykovych Read More

• Pineapple's Got Nothing On This Controversial Fruity Pizza Topping

  While plenty of people are perturbed by the prospect of putting pineapple on a pizza, the spiky fruit isn't nearly as controversial as another tropical topping.

  By Erin Metz Read More

• Yes, You Can Have An Adult Birthday At Chuck E Cheese. But Should You?

  While you might think that celebrating your birthday with a pizza party and games at Chuck E. Cheese was a thing of the past, this doesn't have to be the case.

  By Erin Metz Read More

Restaurant News (3)

• Starbucks' Cold Cups Are Getting A Makeover. Here's What We Know

  Starbucks is rolling out a brand new design for its cold beverage cups in order to increase accessibility and reduce plastic waste.

  By Jessica Fleming-Montoya Read More

• Chick-Fil-A's New Spring Beverage Lineup Is All About Berries

  Chick-fil-A is introducing its new lineup of spring-themed beverages, and the fried chicken chain has plenty of new tastes in store for its devoted fans.

  By Erin Metz Read More

• Burger King Is Sweetening Up Spring With A New Frozen Cotton Candy Drink

  Toast to the spring season by cooling off with Burger King's newest frozen beverage that will bring you right back to your childhood.

  By Stacie Adams Read More

Restaurants (10)

• The 4 Best And 4 Worst Items To Order From Boston Market

  As time has passed, Boston Market's food quality has seemed to slide. Certain dishes are now consistently disappointing, though others remain reliably decent.

  By Trevor Carlson Read More

• Atlantic City Dining: Top Hotel Restaurants Near The Boardwalk

  Atlantic City boasts a huge array of restaurants. In this article, we'll examine the best restaurants in some of Atlantic City's large, boardwalk hotels.

  By Jacob Smith Read More

• House Red Vs A $200 Bottle? A Wine Expert Explains Why There Is No Wrong Choice

  Deciphering what to drink at a restaurant can be tough, but for Doreen Winkler, there's no wrong answer when choosing between expensive bottles and house wine.

  By Stacie Adams Read More

• Why Chain Restaurants Weren't Legally Allowed To Sing Happy Birthday To Customers

  If you're haunted by childhood memories of restaurant staff grudgingly belting out kitsch birthday songs at you, blame an arbitrary licensing law.

  By Tom Maxwell Read More

• 14 Steakhouse Chains With The Best Mashed Potatoes

  Is a side of mashed potatoes your favorite thing about eating at a steakhouse? These restaurants offer the best, from light and creamy to loaded with toppings!

  By Juliet Kahn Read More

• Why Some Menus Don't Include The Dollar Sign Next To The Prices

  Menus are just a list of dishes, right? Well, you might be surprised to learn that restaurants have tricks to get you to spend more when dining out.

  By Allie Ward Read More

• The Psychological Trick Restaurants Use To Make You Spend More Money

  Menus don't simply tell you what dishes a restaurant serves. They are also strategically composed to influence your order.

  By Molly Wilson Read More

• 14 Of The Oldest Steakhouses In The US

  If you like your steaks with a side of history, consider dining at one of America's oldest steakhouses, some of which opened as early as the 1800s.

  By Jay Wilson Read More

• Why Some Chefs Refuse To Order Chicken When They Go Out To Eat

  Chicken is a popular dish on many restaurant menus, but chefs don't typically order it when dining out themselves. Here's why.

  By Nick Johnson Read More

• What 'Banner Blindness' Means When It Comes To Restaurant Menus

  It's not always easy to make a selection from a restaurant menu. But beware the psychology that may be at play in the form of 'banner blindness'.

  By Erin Metz Read More

Salads And Soups (1)

• Jennifer Aniston-Inspired Spring Lentil Tabbouleh Salad Recipe

  Inspired by the viral salad attributed to Jennifer Aniston, this springtime lentil salad includes herbs and vegetables reminiscent of Middle Eastern tabbouleh.

  By Deniz Vergara Read More

Shopping (9)

• 6 Pickle Brands That Are Made With The Highest Quality Ingredients

  The best pickles are made from the best ingredients. From Vlasic to Bubbies, we're taking a look at 6 pickle brands that use the highest quality stuff around.

  By Trevor Carlson Read More

• 17 Discontinued Chef Boyardee Pasta Shapes We're Probably Not Getting Back

  Chef Boyardee has retired all kinds of pasta shapes. Some return -- but many don't. These are 17 varieties we're probably not getting back.

  By Michael Palan Read More

• What To Look Out For When Buying The Best Canned Crab

  If you don't live near the coast, canned crab is a perfectly good alternative to fresh. These pointers will ensure you're getting the best quality.

  By Matthew Wilson Read More

• The 3 Spices That Are Always Worth Buying Pre-Ground

  It's often recommended to grind your own spices for freshness rather than buy them pre-ground from the grocery store, but these three spices may be exceptions.

  By Julia Mullaney Read More

• The Visual Red Flags To Avoid When Buying Chicken

  Chicken can be a breeding ground for bacteria. Fortunately, there are warning signs you can look for before you even get the bird home from the store.

  By C.A. Pinkham Read More

• How To Pick The Spiciest Jalapeño Peppers At The Store

  There's a telltale sign you've picked out a bunch of spicy jalapeños, so next time you're in the store, here's what to be on the lookout for.

  By Stacie Adams Read More

• Bulk Bins Are Your Friend If You're Grocery Shopping For One

  If you're making meals for one, it can be frustrating to throw extra food (and your money) away. But you can avoid this by shopping using bulk bins.

  By Stacie Adams Read More

• 3 Simple Tips For Choosing The Best Bunch Of Asparagus

  When you're at the grocery store or farmers market and on the lookout for the best bunch of asparagus, simply remember these three simple tips.

  By Tom Maxwell Read More

• The Big Red Flag To Look Out For Before Buying Ginger

  Don't waste money on ginger that's already past its prime. There are a few surefire ways to tell if ginger has been on the shelf for way too long.

  By Madalyn Mackarey Read More

Sonic Drive-In (1)

• Sonic Is Giving Its Fries A Facelift For The First Time In A Decade

  Some fast-food classics are classic for a reason, but sometimes they need a tasty upgrade. Sonic is giving its fries a facelift for the first time in a decade.

  By Jessica Fleming-Montoya Read More

Starbucks (2)

• The Easy Request For Better-Tasting Iced Drinks At Starbucks

  Starbucks has a secret menu full of different flavors and upgraded drinks. But here's a tip for a better-tasting iced beverage that won't cost you a thing.

  By Jessica Fleming-Montoya Read More

• An Ordering Pro-Tip For Stronger Chai At Starbucks

  Sometimes one caffeine shot just isn't enough to keep you going. To give your chai drink a boost, remember this tip on your next Starbucks run.

  By Allison Lindsey Read More

Storage And Preservation (27)

• Keep Your Cheese As Fresh As Possible With This Simple Vinegar Hack

  Hard cheese has a pretty good shelf life when stored in the fridge. But you can make the best of its freshness with this trick using vinegar.

  By Andra Picincu Read More

• The Ice Mistake To Avoid When Throwing Your Memorial Day Barbecue

  Hosting parties in the sun is an ideal way to celebrate summer. But if you're throwing a Memorial Day barbecue, avoid this ice-related mistake.

  By Erin Metz Read More

• The Best Way To Freeze Canned Refried Beans

  Canned refried beans are inexpensive and versatile. Still, leftovers happen. If you have an excess of refried beans, don't toss them out. Freeze them for later.

  By Betsy Parks Read More

• Can You Store Canned Beans In The Freezer?

  Keeping your pantry stocked with canned goods is always a wise idea, but is it safe to keep any of those canned goods in the freezer?

  By Stacie Adams Read More

• Here's How Long Homemade Ramp Pesto Will Last In The Fridge

  Ramp pesto is a delicious alternative to the more common basil pesto we all know and love. But how long can you enjoy your homemade concoction? Let's find out.

  By Crystal Antonace Read More

• Here's How Long Cooked Chickpeas Last In The Freezer

  If you often cook with chickpeas, you may find yourself with a heap of leftovers. Prolong their life by freezing them if you want to avoid food waste.

  By Allison Lindsey Read More

• Here's How To Make Sure Your Butter Lettuce Stays Fresh For Longer

  Tender and versatile, butter lettuce is great go-to choice for salad greens. Just be sure to store it properly so it will stay fresh for longer.

  By Meaghan Cameron Read More

• Perfect Pickled Peppers Take Way Less Time Than You'd Think

  If you're a pickle fanatic and you haven't tried pickling your own, quick pickling is a great technique to start with. Just grab your favorite spicy pepper.

  By Greta Pano Read More

• The Storage Mistake That Causes Your Plastic Containers To Smell Weird

  Is there anything worse than trying to meal prep, only to find your plastic containers smell weird? This storage mistake could be the culprit.

  By Betsy Parks Read More

• The Absolute Best Way To Freeze And Store Banana Bread

  Baked a loaf of homemade banana bread but can't finish it all before it goes bad? You can easily store it in the freezer to enjoy later.

  By Wendy Mead Read More

• Expert Tips On The Best Way To Store Fresh Mozzarella

  We spoke with Kathleen Serino, training and curriculum manager at Murray's Cheese, to get a feel for what makes fresh mozzarella different and how to store it.

  By Jessica Fleming-Montoya Read More

• Expert Tips For Storing Feta Cheese (And How To Tell If It's Gone Bad)

  Feta cheese can be a tasty addition to countless meals, but just how should you store it? We asked an expert, and she gave us some helpful tips.

  By Jessica Fleming-Montoya Read More

• Extend The Shelf Life Of Feta Cheese With One Easy Step

  Extending the shelf life of feta is as simple as storing it in this liquid after opening, which can maintain its freshness for two to three weeks.

  By Kalea Martin Read More

• 6 Signs A Potato Has Gone Bad

  Potatoes have a long shelf life, but they're not immortal. We're breaking down 6 common signs a spud has spoiled, from green skin to spots of mold.

  By Trevor Carlson Read More

• Why Your Spinach Is Slimy (And How To Prevent It)

  Delicate greens like spinach are prized for their taste and nutrition, but unless you store fresh spinach properly, it can quickly turn into slimy compost.

  By Tom Maxwell Read More

• How To Store Watercress To Keep It Fresher For Longer

  Watercress is best eaten within a few days of purchase. So, if you find you've bought too much, here's how you should store it to retain some of its freshness.

  By Andra Picincu Read More

• The Easiest Way To Freeze Zucchini

  Zucchini only has a short shelf life if kept in your fridge crisper drawer. Freeze it and that life extends exponentially. And it's easy when you know how.

  By Andra Picincu Read More

• Here's The Right Way To Store Fresh Macarons

  Whether you've picked up a pretty box from your local patisserie or whipped up a batch yourself at home, there's a right way to store fresh macarons.

  By Nick Johnson Read More

• The Storage Mistake To Blame For Your Spoiled Lettuce

  This big mistake that causes lettuce to rot super fast has to do with where you store it, but has even more to do with what items you store it with.

  By Kuamel Stewart Read More

• Here's The Best Way To Store Cooked Rice (And How To Reheat It Later)

  Whether you've boiled a big pot of the stuff or you have restaurant leftovers, this is the best way to store cooked rice and how to ace reheating it.

  By Allison Lindsey Read More

• What To Know Before Trying To Freeze Those Leftover Olives

  There are so many olives to enjoy, it's tempting to grab a jar of every kind -- and then have a lot of leftover olives. How to keep them fresh? Freeze them.

  By Madalyn Mackarey Read More

• How Long Does Store-Bought Salsa Last After Opening?

  Buying salsa at the store instead of making it from scratch saves you time, but knowing how long it lasts is a must. So, how long does salsa last after opening?

  By Julia Mullaney Read More

• How To Store Grapes To Keep Them Fresh For Longer

  Biting into a perfectly crisp and fresh grape is a joy so make sure you're storing your grapes properly to keep them fresh for as long as possible.

  By C.A. Pinkham Read More

• The Rolling Trick For Easily Freezing Parsley

  Believe it or not, you can actually freeze parsley. However, you'll want to store it a little differently than you would in the refrigerator.

  By Julia Mullaney Read More

• Here's How Long Your Tahini Will Stay Good Once You Open It

  Tahini is a popular ingredient used in many Middle Eastern dishes. So if you have a jar but rarely cook those recipes, how long do you have to use it up?

  By Andra Picincu Read More

• The Absolute Best Method For Storing Homemade Sourdough Bread

  A large, homebaked loaf can be too much to finish while still fresh. So, if you're looking to store some of your sourdough bread, this is the best method.

  By Kuamel Stewart Read More

• How Long Will Jelly Usually Stay Good After Opening?

  Though typically it's a condiment that has a long shelf life, even jelly spoils eventually. So, how long do you have to consume it after opening a jar?

  By Ariana DiValentino Read More

Subway (2)

• The 10 Biggest Menu Changes In Subway History

  We've compiled 10 of the biggest menu changes in Subway history so all you impassioned sandwich lovers can thoroughly understand how far the brand has come.

  By Marisa Petrarca Read More

• Can You Still Get Freebies Through Subway's Receipt Surveys?

  If you're a fan of sandwiches and getting things for free, you might be wondering whether you can still get freebies through Subway's receipt surveys.

  By Stacie Adams Read More

Taco Bell (1)

• 10 Taco Bell Menu Items From The 1990s You Probably Forgot About

  Taco Bell was everywhere in the '90s, expanding its menu and experimenting with tons of new items, not all of which lasted. Here are some you may not remember.

  By Jay Wilson Read More

Tips (95)

• How To Easily Thicken Chili (With No Added Ingredients)

  If your homemade chili is on the runnier side, there's an easy way to thicken it right up with ingredients you're already using.

  By Crystal Antonace Read More

• 11 Ingredient Swaps For Chocolate Chips You Should Know About

  Yes, we know chocolate chip cookies are amazing. But there are plenty of alternative ingredients that will make your cookies just as swimmingly good.

  By Jenn Carnevale Read More

• Hanger Steak Is The Underrated Cut Of Beef You Should Start Using

  Hanger steak is more popular than it once was, but if you don't know much about it, it is the underrated cut of beef you should start using.

  By C.A. Pinkham Read More

• Canned Soup Is The Secret To Making The Easiest Risotto

  Making risotto is an art form. If you want to add great flavor and make cooking it a little more manageable, canned soup is the secret to the easiest risotto.

  By Michael Serrur Read More

• The One Step You Shouldn't Skip When Frying Anything In Hot Oil

  If you're new to cooking fried food, a pan of hot oil can be intimidating. Don't fret; just make sure you don't skip this step when frying anything in hot oil.

  By Molly Wilson Read More

• The Underrated Lettuce You Should Add To Your Salad

  When it comes to salad, your mind probably goes to leafy greens. But there's another colorful type of lettuce that can add so much to your salad experience.

  By Allison Lindsey Read More

• Why Your Sauteed Vegetables Are So Soggy (And How To Fix It)

  Soggy sautéed vegetables are a major disappointment. We're here to explain the causes of this common culinary problem and how to avoid it for good.

  By Alia Ali Read More

• Give Your French Onion Soup Some Flair With Red Wine

  French onion soup is a warming comfort food full of caramelized onion flavor, but you can take it to the next level by using a robust red wine.

  By Crystal Antonace Read More

• Give Bland Barbecue Sauce An Umami Kick With One Ingredient

  Whether you grabbed a bottle or whipped up your own, sometimes BBQ sauce is missing something. Here's a secret ingredient to up the flavor.

  By Madalyn Mackarey Read More

• 14 Ways To Use Coffee Creamer That Don't Involve Coffee

  Did you know that coffee creamer is a magic ingredient for adding creaminess and flavor to everything from soups and mashed potatoes to cakes and cocktails?

  By Jay Wilson Read More

• Reheat Popcorn In Your Air Fryer And Thank Us Later

  When the credits roll, you might think your half-empty tub of movie popcorn is done, too. Don't dump pricey popcorn in the bin. Resurrect it in your air fryer.

  By S. Ferrari Read More

• The Easy Toothpick Trick For Perfectly Roasted Chicken Breast

  Perfectly roasted chicken breasts make for a satisfying main course. But if you want yours to bake up better than ever, then grab some toothpicks.

  By Tom Maxwell Read More

• The One Trick To Make Sure Your Guests Eat Your Cheese Board

  A charcuterie board is the perfect appetizer for any get-together, but to ensure your guests nibble away at your work of art, there's one tip you should follow.

  By Erin Metz Read More

• 7 Substitutes When You Don't Have Buttermilk

  If you are like many people, buttermilk is not something you always have on hand. But that's okay! Fortunately there are plenty of substitutes you can use.

  By Jessica A. Scott Read More

• Elevate Your Deviled Eggs With One Spicy Indian Staple

  Deviled eggs are a classic appetizer for a reason; the smooth and creaminess is a dream in the mouth, but you can up the excitement with a spicy Indian staple.

  By Allison Lindsey Read More

• The Crucial Tip For Baking Brownies At A High Altitude

  Baking at high altitude isn't the same as whipping up desserts at sea level. So when you're craving brownies in the Rockies, follow this crucial tip.

  By Tom Maxwell Read More

• The Ice Cream Cone Trick For Sneaking In Even More Delicious Toppings

  As delicious as cone ice creams are, they're rarely a great candidate for toppings, which can drip and fall off. That's unless you utilize this sneaky trick.

  By S. Ferrari Read More

• The Crescent Roll Hack For Way Easier Baklava

  Baklava is a tried-and-true dessert that's loved around the world. But it can be tricky to make. Next time, try this crescent roll hack for way easier baklava.

  By Molly Wilson Read More

• The Easy Way To Temper The Heat Of Your Canned Chipotles

  If you misjudge the amount of canned chipotle your meat marinade needs, don't panic! There's a quick and easy way to temper the heat if it's too much.

  By Michael Serrur Read More

• Pickle Juice Is The Secret Ingredient Upgrade For Tastier Salad

  Before you go dumping that brine down the drain when you've eaten the last pickle in the jar, use it as your secret ingredient in salad dressing.

  By Asia McLain Read More

• 13 Chocolate Brands With The Highest Quality Ingredients, According To Chefs

  If you're ready to swap the Nestle for chocolate that's delicious, high-quality, and, if possible, ethically sourced, these options are a great starting point.

  By Monika Sudakov Read More

• The Extra Step For The Crunchiest Quesadilla Ever

  Who doesn't love a little cheese melted between two tortillas? The next time you make quesadillas, take this extra step to create a crunchy snack.

  By Julia Mullaney Read More

• The Easy Method That Will Give Your Potatoes Ridiculously Crispy Edges

  For the crispiest edges on your potatoes, there's only one method you need to master. Luckily, it's about as easy a cooking technique as can be.

  By Elaina Friedman Read More

• Give Your Bloody Mary A Blast Of Flavor With This Pungent Ingredient

  If your regular old bloody Mary just isn't cutting it anymore, try giving the classic cocktail a flavor boost with one particularly versatile ingredient.

  By Jessica Fleming-Montoya Read More

• Give Your Hands A Buttermilk Bath To Stop Dreaded Pepper Oil Burns

  The heat you feel on your hands after chopping chilis can be a drag. But a quick buttermilk bath might be all you need to stop the dreaded burn.

  By Julia Mullaney Read More

• The Simple Mistake That's Ruining Your Cookie Dough

  As far as home-baked desserts go, cookies are on the quicker, easier side. Just avoid this one mistake with your dough and you'll enjoy the best results.

  By Jessica Fleming-Montoya Read More

• 10 Mistakes Everyone Makes When Breading Chicken

  A good breading is a must-have for fried or baked chicken, but breading that chicken isn't as easy as it seems. Avoid these mistakes for the best results.

  By Jessica A. Scott Read More

• The Shopping Tip That Takes The Stress Out Of Dinner Party Planning

  Hosting a party can be a huge undertaking. Between deciding on the menu, hitting the store and cooking the food, it's easy to get overwhelmed. This will help.

  By Stacie Adams Read More

• 14 Common Mistakes Everyone Makes When Cooking Fish Sandwiches At Home

  As simple as a basic fish sandwich might seem, it's surprisingly easy to mess one up. Avoid these common pitfalls next time you make a fish sandwich at home.

  By Jay Wilson Read More

• The Easiest Way To Ensure Your Potluck Goes Off Without A Hitch

  There are a lot of moving parts to consider, such as what if everyone shows up with the same dish? Or, who will be in charge of providing plates to eat off of?

  By Dawn Hammon Read More

• Ina Garten's Tips For Organizing A Perfect Dinner Party

  Let's face it, there's no way you're going to have fun hosting a dinner party if you're stressed the entire time. The key is being properly organized.

  By Camryn Teder Read More

• The Simple Fix For Reheating Chicken Wings Without Drying Them Out

  It's typical to make way too many wings when serving a crowd. Don't let any of that chicken go to waste by learning how to reheat them the right way.

  By Matthew Wilson Read More

• 13 Types Of Batters And Breadings For Frying Food

  If you're craving fried chicken or fish at home, stick to the classics with a panko crumb breading or mix it up with coconut batter. The options are endless!

  By Jennifer Anyabuine Read More

• The Absolute Best Wine To Pair With Blackened Salmon

  Creating wine pairings is a great way to elevate a dining experience, and if you're serving blackened salmon, here's the wine you want to choose.

  By C.A. Pinkham Read More

• The Genius Rice Hack For Keeping Bread Warm On The Table

  It turns out that the next best thing since sliced bread might be rice with bread, especially when the rice is being used to keep said bread warm.

  By Matthew Wilson Read More

• An Expert Weighs In On The Best Wine To Pair With Green Curry

  Sommelier Gabriel Corbett has shared a few specific recommendations with Daily Meal on how to select a great wine to pair with a dynamic dish like green curry.

  By Madalyn Mackarey Read More

• Don't Screw Up Your Homemade Gyoza With The Wrong Wrappers

  When you're making gyoza at home, starting with the proper wrapper is of the utmost importance. Choose the wrong kind and all your hard work could go to waste.

  By Madalyn Mackarey Read More

• 14 Ways To Take Canned Collard Greens To The Next Level

  Canned collard greens have a variety of uses in the kitchen. Here are a few of our favorite ways to bring out the flavor of these nutritious vegetables.

  By Jay Wilson Read More

• Lettuce Is More Important Than You Think For A Perfect BLT

  Even though there are only three main ingredients in a BLT, you might think that the bacon and the tomato are the stars, but lettuce plays a pivotal role.

  By Asia McLain Read More

• An Expert's Top Tips For Getting The Perfect Sear On Your Steak

  Chef Sean Thompson shared with us some of his top tips for getting the perfect sear on your steak, so read on for how to perfect your next steak.

  By Kuamel Stewart Read More

• 8 Mistakes You're Probably Making With Canned Salmon

  Canned salmon can be a no-brainer to use, but it's still possible to make errors with it. Here are eight mistakes you're probably making with canned salmon.

  By Stephanie Heron Read More

• Give Scrambled Eggs A Flavor Boost With The MVP Of Pantry Staples

  If you are looking for a way to add some excitement and extra flavor to your morning scrambled eggs, you probably already have this ingredient on hand.

  By Dawn Hammon Read More

• 12 Ways To Upgrade Your Ham Sandwich

  Eating the same ham sandwich every day isn't very satisfying, but there's no need to settle. These tips will turn it into a lunch you actually look forward to.

  By Jessica A. Scott Read More

• The Secret To Stretching Pizza Dough For Restaurant-Quality Results

  Do you dream of creating your own restaurant-quality pizza at home? If the answer is yes, here's the secret to stretching your pizza dough perfectly.

  By Greta Pano Read More

• Why Romaine Is The Absolute Best Type Of Lettuce For Charring

  When you're in the mood to skillfully scorch some lettuce, you can't just grab any old mixed greens. Here's why romaine is the best choice for charring.

  By Madalyn Mackarey Read More

• Start Brining Asparagus And You'll Never Look Back

  By marinating them in a brine, you can soften and tenderize asparagus stalks for a more succulent, melt-in-your-mouth texture that's easier to chew and cut.

  By Allison Lindsey Read More

• Is It Better To Use Canned Or Frozen Peaches For Peach Cobbler?

  Haver you ever wondered if it's better to use canned or frozen peaches for cobbler? We don't like to pick favorites but there is a clear winner.

  By Madalyn Mackarey Read More

• 12 Common Mistakes Everyone Makes With Cherries

  Cherries make for excellent snacks, desserts, and additions to savory dishes, but from pitting them to freezing them, there are a few key mistakes to avoid.

  By Jay Wilson Read More

• The Common Marinade Mistake That's Ruining Your Flank Steak

  Flank steak has a rich beefy flavor, but it's a tough cut that benefits from a marinade. Just avoid this common mistake for the best results.

  By C.A. Pinkham Read More

• The 'Wet Hand Dry Hand' Trick Is The Secret To Easier Breading

  Breaded and fried foods are downright addictive, but the mess you get making them isn't. Try the 'wet hand dry hand' method for easier coating.

  By C.A. Pinkham Read More

• If You're Not Using Tadka For Salad Dressing, You're Missing Out

  Using the tadka technique for cooking adds incredible flavor to food. But if you're not using it for your salad dressing, you're seriously missing out.

  By Allison Lindsey Read More

• The One Ingredient To Add To BBQ Sauce For An Unforgettable Dip

  Some foods just call for being dipped and while a delicious BBQ sauce can be great on its own, you'll want to try pairing it with this one ingredient.

  By Dawn Hammon Read More

• The Easy Fix To Try Before Tossing Burnt Brown Butter

  Brown butter is a thing of beauty, adding a nutty depth of flavor to cooking and baking. But what if you burn yours? Here's the easy fix you need.

  By C.A. Pinkham Read More

• The Worst Cut Of Beef For Pot Roast (And What To Use Instead)

  With hearty veggies and moist meat, pot roast is at the top of the list of comfort foods. But be sure to avoid the worst cut of beef for the best results.

  By C.A. Pinkham Read More

• Turn Funnel Cake Into Dessert Fries For A Dip-Worthy Twist On The Classic

  When you want to seriously upgrade the beloved carnival and state fair snack, try transforming your funnel cakes into dip-worthy dessert fries.

  By Jessica Fleming-Montoya Read More

• The Simple Prep Hack For The Creamiest Oatmeal Ever

  A steaming hot bowl of oatmeal is always a great start to the day. There's a way to easily improve the texture without buying more ingredients.

  By Dawn Hammon Read More

• The Best Surface To Crack An Egg On Isn't Your Counter

  When cracking an egg, it might be tempting to simply tap the shell on your countertop. But that might not necessarily be the best way of doing it.

  By Kuamel Stewart Read More

• Ina Garten's Trick To Prevent Key Lime Pie From Sticking To The Pan

  Key lime pie is rewarding to make, but the graham cracker crust has a tendency to stick to the pan. That's why you need Ina Garten's handy trick.

  By Asia McLain Read More

• The Effortless Shortcut For Flavor-Packed Chicken Soup

  When you want to want to give chicken soup a major flavor boost, there's one effortless shortcut that will give you heightened poultry flavor in a flash.

  By Michael Serrur Read More

• Forget Chocolate-Covered Strawberries. Fill Them With Whipped Cream Instead

  Once you fill strawberries with whipped cream, you'll forget all about covering the sweetly refreshing and juicy fruit in a coating of chocolate.

  By Crystal Antonace Read More

• 14 Mistakes Everyone Makes When Cooking Tomatoes, According To A Chef

  With so many varieties of tomatoes available, there are some pitfalls that you should be aware of when selecting, preparing, and cooking them.

  By Monika Sudakov Read More

• The Simple Slicing Tip To Cook Your Meals In Record Time

  There's a reason stir fry is a go-to meal when you're short on time. And it's all down to this slicing trick that gets your meal cooked quickly.

  By S. Ferrari Read More

• You're Probably Salting Your Stovetop Beans At The Wrong Time

  Rather than popping open a can, you can easily soak and cook your beans for better results. But be sure to always salt them at the correct time.

  By C.A. Pinkham Read More

• The Biggest Mistake You'll Make If You're Weighing Eggs For A Recipe

  Think twice before you crack that egg right into the bowl. It's time to learn how to use your scale properly to get the most accurate measurements for eggs.

  By Stacie Adams Read More

• A Fine Dining Chef's Expert Tips For Plating Food Like A Pro

  People don't just consume food with their mouths; they eat with their eyes, too. So how might you plate your food for maximum visual deliciousness?

  By Kuamel Stewart Read More

• 12 Best Alternatives To Cream Of Mushroom Soup

  With its rich and creamy texture, cream of mushroom soup is a staple in kitchens around the globe. However, sometimes we need an alternative to the classics.

  By Jenn Carnevale Read More

• The Genius TikTok Hack For Frying Fish Without The Smell

  If you love the taste of fried fish but you hate the odor that oftentimes comes along with it, there's one genius TikTok hack you need to know about.

  By Camryn Teder Read More

• This Healthy Substitute For Breadcrumbs Is Unexpectedly Tasty

  If you're on the hunt for a healthier twist on breadcrumb coatings for your next batch of nuggets, there's one healthy swap that tastes great.

  By Kuamel Stewart Read More

• The Huge Hosting Mistake To Avoid At Your Next Cocktail Party

  Cocktail parties are a great way to catch up with friends and family. But they probably won't thank you if you make this huge hosting mistake.

  By S. Ferrari Read More

• Barbecue Sauce Takes This Mexican Dish To A Whole New Level

  Mexican cooking is already brimming with the most incredible flavors, but you can still take one dish in a totally different direction with barbecue sauce.

  By Michael Serrur Read More

• Upgrade Pot Roast With A Canned Soup You May Already Have In Your Pantry

  Pot roast is a comfort food classic, but you can give the dish a major upgrade with a canned soup that you probably already have in your pantry.

  By Dawn Hammon Read More

• Washing Shredded Cheese Is A Complete Waste Of Your Time

  Sometimes, you'll see a food hack on social media that is really helpful. Other times, the hack is hokum. But which one is the tip to rinse pre-shredded cheese?

  By Stacie Adams Read More

• 23 Ingredients That Will Seriously Upgrade Your Tomatoes

  Some ingredients can complement the taste of tomatoes. Other ingredients can change up the flavor of your tomatoes, and bring new life to your favorite fruit.

  By Jay Wilson Read More

• A Chef's 20 Best Tips For Cooking With Alcohol

  Part art and part science, cooking with alcohol requires finesse, patience, and know-how to develop the complexity of aroma, flavor, and texture it can confer.

  By Monika Sudakov Read More

• Grab A Coffee Filter To Easily Grease Those Baking Pans

  Greasing your baking pan with a paper towel has it's downsides. Luckily, there's a cost-effective alternative right at your fingertips: a coffee filter.

  By Wendy Mead Read More

• Why Your Spoon Matters When Stirring Melted Sugar

  If you decide to create some homemade caramel, you'll want to make sure and pay attention to your choice of spoon for stirring that melting sugar.

  By Nick Johnson Read More

• How To Make Sure Your Carrot Dip Keeps Its Vibrant Orange Color

  Carrot dip -- yum. So creamy, so versatile, so ... orange. Help your carrot dip keep its bright, vivid color by minding how, and how much, you cook the carrots.

  By Kuamel Stewart Read More

• Lobster Shells Are The Key To Restaurant-Worthy Bisque

  Whole-animal cooking has never been easier than when it comes to making lobster bisque. Lobster shells are the key to making your own restaurant-worthy bisque.

  By Alli Neal Read More

• 2 Easy Ways To Thicken Runny Deviled Egg Filling

  Nothing's worse than a disappointing deviled egg. Ensure you get just the right consistency with your filling every time thanks to these simple hacks.

  By Camryn Teder Read More

• The 10 Best Cereals To Substitute In For Rice Krispies Treats

  As iconic as they are, Rice Krispies treats can get a little boring. Why not amp up your snack game by opting for a cereal base other than the classic?

  By Jenn Carnevale Read More

• 12 Common Mistakes People Make When Buying Grapes

  To enjoy grapes properly, you have to get them home from the store in one piece -- and that's only one of the common challenges associated with these fruits.

  By Jay Wilson Read More

• 18 Ways To Take Garlic Bread To The Next Level

  Looking to upgrade your garlic bread game? Take the beloved dish to the next level with these 18 techniques, additions, tricks, and substitutions.

  By Courtney Yost Read More

• The Absolute Best Time Of Year To Set Up A Crawfish Boil

  If you love crawfish, there's a good chance you've been to a crawfish boil and for the absolute best experience, here's the time of year to plan one.

  By Tom Maxwell Read More

• TikTok's No-Peel Egg Salad Hack Is A Complete Game-Changer

  The hardest part of making a decent egg salad is dealing with the eggshells. Use this simple, no-peel TikTok hack before you make your next egg salad.

  By Stacie Adams Read More

• A Microwave Is The Only Tool You Need To Make Mouthwatering Smoked Salt

  Infusing salt with smoke sounds like it would be a time-consuming process, but all you need is a microwave and you'll be smoking up a storm in no time.

  By S. Ferrari Read More

• The Simple Knife Trick For Way Prettier Deviled Eggs

  Deviled eggs make for a beautiful tray at any special event. There's one big mistake you can make when cutting the boiled eggs that will affect how they look.

  By Allie Ward Read More

• Why Flounder Is A Perfect Fish For Winning Over Seafood Haters

  Want to convert your fish-hating friends? Invite them over for a delicious dinner featuring flounder, and win them over to the seafood-loving side.

  By Allison Lindsey Read More

• The Ideal Sauce For Homemade Hot Honey

  If you want to spice up your life (literally) by whipping up some homemade hot honey, there are certain ingredients you should be on the lookout for.

  By Madalyn Mackarey Read More

• The Unexpected Cracker That'll Take Your Ice Cream Sandwich To New Heights

  We've been eating ice cream sandwiches the same way for years. This cracker swap with make you fall in love with these sweet treats all over again.

  By Asia McLain Read More

• Your Cast Iron Is The Perfect Tool For Chopping Up Nuts

  Save yourself the trouble, space, and cost of buying yet another kitchen gadget by leaning on your cast iron skillets for your nut-crushing needs.

  By S. Ferrari Read More

• The Best Ingredient To Make Your Popcorn Less Greasy

  If you didn't already have enough reasons to make popcorn on your stove instead of the microwave, here's another. And it'll make your snack less greasy.

  By Stacie Adams Read More

• Your Refrigerator Crisper Drawers Are Perfect For Brining Large Cuts Of Meat

  It can be awkward to find a spot to brine large cuts of meat while observing food safety protocols. Luckily, your fridge crisper drawer is just the right size.

  By Tom Maxwell Read More

• The Simple Searing Tip For The Absolute Best Chicken Soup

  A delicious chicken soup starts with a flavorful helping of chicken. And to get the best flavor from your poultry, we recommend you first sear the chicken.

  By Asia McLain Read More

• The Tip For Effortlessly Cutting Up Your Celery? Give It A Whack

  Slicing and dicing veggies can make for a time consuming process. When cutting celery, there's a trick to make it quite a bit easier.

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• The Ingredient Trick For Way More Flavorful Croutons

  It's rare to come across a memorable crouton, and that's what makes this exceedingly simple tip to elevate your salads feel so groundbreaking.

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Trader Joe's (13)

• Trader Joe's Has A Pretty Convincing McDonald's McGriddle Cake Copycat

  If you're a fan of fast food giant McDonald's breakfast but you can't seem to get up in time, Trader Joe's has a pretty convincing McGriddle cake copycat.

  By Erin Metz Read More

• Why Trader Joe's Pizza Dough Should Always Be In Your Freezer

  Customers love Trader Joe's for its high quality offerings. One such offering is its frozen pizza dough. You should always stock some at home. Here's why.

  By Dawn Hammon Read More

• Here's Who Makes Those Painted Chalk Signs At Trader Joe's

  Trader Joe's is not only a grocery store but an erstwhile gallery brimming with chalk art. But, who's behind the designs and how do they make them?

  By Stacie Adams Read More

• How Often Does Trader Joe's Restock Its Shelves?

  Going to the grocery store for something specific and finding an empty shelf in its place can be frustrating. How often does Trader Joe’s restock its shelves?

  By Erin Metz Read More

• The Wine Pairing Tip Trader Joe's Shoppers Should Know

  They may be priced lower than average, but Trader Joe's knows a thing or two about wine. It will even tell you exactly what to pair its blends with.

  By Erin Metz Read More

• The Trader Joe's Breakfast Finds You Need In Your Cart This Spring

  Are you a Trader Joe's shopper who thinks breakfast is the most important meal of the day? There are two new seasonal items you might want in your cart.

  By Kuamel Stewart Read More

• Here's How Trader Joe's Decides Which Items To Discontinue

  It won't make it hurt any less, but knowing why your favorite grocery items went missing will at least solve the mystery. There's more to it than you realize.

  By Stacie Adams Read More

• Seriously, How Is Wine At Trader Joe's So Cheap?

  Lots of grocery stores sell budget wine, but the prices at Trader Joe's might leave you wondering just exactly how they get away with charging so little.

  By Jessica Fleming-Montoya Read More

• Trader Joe's Spinach And Artichoke Dip Is A Slept-On Pasta Sauce

  Many Trader Joe's customers are fans of the grocery chain's spinach and artichoke dip, but not enough of them realize that it's an underrated pasta sauce.

  By Stacie Adams Read More

• The US State That's Home To The Most Trader Joe's Locations

  Most everyone in America seems to love Trader Joe's, but which state lays claim to having the most stores of the beloved grocery chain?

  By Madalyn Mackarey Read More

• Take Pizza Night To New Heights With Trader Joe's Garlic Spread

  Has your pizza night become a bit one-note? Are you feeling passive about plain pepperoni? A garlicky spread from Trader Joe's is sure to enhance the evening.

  By Crystal Antonace Read More

• The One Trader Joe's Cheese You Should Add To Your Charcuterie Board

  With dozens and dozens of cheese choices at Trader Joe's, a little advice can go a long way. You don't have time to try every cheese -- so here's our pick.

  By Erin Metz Read More

• Trader Joe's Peanut Butter Cups Might Be The Best Reese's Copycat

  Move over Reese's, this grocery store brand dupe is one of the best copycats on the market and customers can't stop raving about it.

  By Dawn Hammon Read More

Traditions (1)

• What You Should Eat This Cinco De Mayo (Hint: It's Not Tacos)

  Ditch the nachos and seven-layer dips to try the delicious street foods that they eat at the biggest Cinco de Mayo celebration in Mexico. You won't regret it.

  By Madalyn Mackarey Read More

TV and Movies (1)

• Here's What To Know About RoboBurger Inc From Shark Tank

  Imagine being an investor and encountering a burger vending machine. The sharks will have that chance when RoboBurger pitches "Shark Tank." Here's what to know.

  By Molly Wilson Read More

Walmart (3)

• Why Buying Ground Beef At Walmart Is A Bad Idea

  When you're looking to whip up some homemade burgers or meatloaf, you might not want to buy your ground beef from Walmart. Here's why.

  By Erin Metz Read More

• Do Yourself A Favor And Avoid Walmart's Wild-Caught Frozen Salmon

  If you're looking to purchase some frozen salmon as a convenient cooking solution, you might want to steer clear of Walmart when choosing where to shop.

  By Allie Ward Read More

• Walmart Is The Worst Place To Buy Rotisserie Chicken

  Walmart sells millions of rotisserie chickens every year. You'd think, then, that you'd be buying a quality product. Not according to many taste testers.

  By Betsy Parks Read More

Wendy's (1)

• The Wendy's Chili Fact You Need To Know Before Ordering

  Wendy's is renowned for serving fresh ground beef patties in its burgers. The freshness of its chili, however, is a little more questionable.

  By Stacie Adams Read More