Why You Should Never Try To Make Fried Chicken In An Instant Pot
There are plenty of ways to prepare fried chicken - making it in an Instant Pot, however, is not one of them. Here's why that's not a good idea.
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Stories By Luna Regina
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The Important Safety Reason Cheese Is Often Made In Wheel Form
Most cheeses are pressed into round wheels rather than rectangular boxes, and the reason has to do with bacteria, both inside and outside the cheese. -
Precision Is Key When Crafting Mirror-Glaze Entremet Cakes
Calling something a piece of cake is supposed to mean you can do it with ease. But when making an entremet cake every piece is an exercise in precision. -
What Happens If You Over-Smoke Beef Ribs And How To Prevent It
With precise pitmaster skills and the help of our tips for cooking beef ribs, you can prevent oversmoking completely by watching out for these smoke signals. -
Why You Should Avoid Blackstrap Molasses In Your Bourbon Glaze
If you're making a bourbon glaze, avoid using blackstrap molasses. It has a far more bitter flavor profile than your average light molasses. -
Why Your Cast Iron Pan Feels Sticky And How To Clean It
Even the most seasoned cast iron enthusiasts may encounter a common problem: A sticky pan that is unsightly and messes with the flavors of your food. -
How To Fix An Overly Heavy Pour Of Sparkling Wine In Almost Any Dish
There's too much wine in your dish! Don't toss your meal in the garbage. Rather, maintain the anti-waste spirit and rectify your chicken with this wine tip. -
Is It Dangerous To Eat Pink Canned Chicken?
If you're used to canned chicken being white, it can be alarming to find that poultry tinted pink when opening a new can, but what does that color really mean? -
The Unexpected Canned Food Combo You Just Have To Try
Most people can't find too many similarities between carrots and oranges beyond their shared hue, but when canned the duo make a delicious combo. -
The Simple Ingredient Addition For A Creamier Cocktail Sauce
A mix of eggs, vinegar, and oil, the condiment offers a velvety smoothness that takes the cocktail sauce's texture to the next level. -
Give Deviled Eggs A Flavorful Seafood Twist With 2 Ingredients
Every bite perfectly captures the essence of Maryland cuisine, bold, vibrant, and uniquely exquisite, over a buttery, tangy backdrop we know and love. -
The Sourdough Brand You Shouldn't Bother Spending Money On
Even with a bit of commercial yeast in the mix, some store-bought sourdough bread fails to rise to the occasion, particularly Tasting Table's 14 out of 14 pick. -
If Your Sandwiches Are Missing Something, Try Adding Pickled Onions
You're always one or two ingredients away from a more exciting sandwich, and they may be much simpler than you think. How about adding some pickled onions? -
The Store-Bought Alfredo Sauce You Should Always Have On Your Shopping List
Most store-bought Alfredo sauces lack the authenticity of homemade versions, making you wish you'd whipped out your saucepan instead. Except for this one. -
Why You Should Always Have Canned Ground Beef In Your Pantry
Canned ground beef might not be the first thing you think of when you reach into the pantry, but it can be a real time-saver. -
The Easy Umami Upgrade To Cook More Flavorful Green Beans
What happens when you want to make it more enjoyable? How else can we make this familiar, rustic legume interesting enough that it becomes a stand-out dish? -
A Drizzle Of Balsamic Will Balance Out Overly Rich Store-Bought Alfredo
Alfredo sauce is great for chicken fettuccine or to slather proteins, but store-bought versions can often be too rich. Leave it to balsamic vinegar to save it. -
If Your Whiskey Sour Needs An Extra Zing, Just Add Grapefruit Juice
For a whiskey sour that's bursting with sweet, tart, and bitter flavors and a stronger citrus complexity, try incorporating grapefruit juice in an easy way. -
One Simple Ingredient Addition Creates Softer And Fluffier Mashed Potatoes
Tired of gummy mashed potatoes? Just soak your peeled potatoes in ice-cold water for at least an hour before cooking them for perfectly fluffy spuds. -
The Scientific Reason Alton Brown Uses Corn Syrup In Chocolate Fudge
Corn syrup has a bad reputation among sweeteners, but Food Network superstar Alton Brown still swears by it for his chocolate fudge recipe. -
How A Bourbon Marinade Will Give Your Steak A Nice Char
Marinades are a fantastic way to amp up a cut of meat, and a marinade with bourbon will give any steak a gorgeous caramelized char. -
The Popular Steak Cut That Isn't Worth Its Bargain Price
If you know the right cut to look for, sometimes you can get a lot of meaty bang for your buck. But unfortunately, this cut usually isn't worth the trouble. -
Store Berries With Paper Towels To Make Them Last Longer
Fresh berries are a delight - but they never seem to last long enough. Use this handy paper towel trick to store them in a way that prolongs their shelf life. -
Whatever Happened To Costco's Hand-Dipped Ice Cream Bars?
What happened to those hand-dipped ice cream bars from Costco? With delectable chocolate and roasted almonds, it was a head-scratcher when Costco ditched them. -
Canned Evaporated Milk Is The Way To Go For Creamier Mac And Cheese
Evaporated milk may not be the first thing you think of adding to mac and cheese, but it's definitely something you should try for dreamily creamy results. -
The Ingredient Swap For Heavy Cream That'll Add A Tangy Bite To Pasta
Pasta lovers could always use a new sauce to shake up familiar dishes, and Greek yogurt is the perfect swap for all types of creamy pasta sauces. -
Are Peanuts Actually Just Beans In Disguise?
Food categorization can be a minefield, with items you thought were fruits turning out to be vegetables. But peanuts are in a confusing league of their own.
