The Key To Better Blended Frozen Cocktails Is Using Dry Sugar
If you've tried mixing your own blended frozen cocktails at home only to find they turned out too sour, the key to better frozen cocktails is to use dry sugar.
Read MoreSharyn Flanagan
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Stories By Sharyn Flanagan
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Add A Tart Kick To Sweet Cocktails With The Help Of Luxardo Cherries
It's the Luxardo's rich and complex flavor profile, tart and tangy with a nuanced sweetness, that makes these cherries stand out.
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Why You Should Never Use Glass Or Ceramic Bakeware In A Toaster Oven
Toaster ovens can accomplish a great deal, but the appliance does come with some limitations. Be sure to never use glass or ceramic bakeware in a toaster oven.
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Why You Should Look Beyond Oranges For Your Next Marmalade
Think marmalade is just an orange-flavored spread that goes on toast? Think again. Find out what else makes great marmalade and how to use it in cooking.
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Preheat Baking Sheets In The Oven For Quick And Even Cooking
If there's one piece of advice that even inexperienced home cook know, it's to preheat the oven. But far fewer know the benefits of preheating a baking sheet.
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The Simple Difference Between Steamed And Frothed Milk
Frothed and steamed milk have different textures and methods of creation. Frothed milk is made cold, while steamed milk is heated with pressurized steam.
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Breadcrumbs May Be To Blame For Your Dry And Crumbly Crab Cakes
Overdoing it on the breadcrumbs will lead to dry and crumbly crab cakes that taste more like crab-flavored stuffing than a proper crab cake.
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The 3-2-1 Ratio For Perfectly Balanced Whiskey Sours
Remembering the 3-2-1 ratio for a perfectly balanced whiskey sour is so much easier than trying to recall you need 1¾ ounces of this and 2 ounces of that.
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Refrain From Dicing Tomatoes When Topping Chicago-Style Hot Dogs
Fresh tomato is an essential topping on a Chicago-style hot dog, but resist the urge to dice it, even if that seems like it would make it easier to eat.
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The Clever Reason Restaurants Don't Put Dollar Signs On The Menu
Though it may seem daunting not to know the price of a dish before you order it, there is a psychological reason behind why restaurants omit them.
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So You Bought Canned Butter. Here's The Best Way To Use It
Unless you're a person who is really organized about emergency preparedness, you've probably never heard of canned butter before. Here's how to use it.
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A Great Salad Texture Uses Both Crunchy And Soft Additions
When it comes to making a great salad, what matters the most is how well the ingredients play together. It's all about contrasting textures.
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Lemon Is The Ingredient You Need To Give Greek Yogurt A Sour Cream Taste
While the consistency of Greek yogurt and sour cream are pretty much the same, the flavor is not. And that's where lemon juice comes in.
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The Garnishing Tip For Simple Yet Beautiful Plate Presentations
When you're entertaining at home, a few well-placed garnishes that complement your food will make your guests feel special and cared for.
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Fritters Are The Only Excuse You Need To Buy Canned Baby Corn
Canned baby corn is a natural fit to make ritters. Ideal as a party snack, they have a strong visual appeal and are just the right size for finger food.
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The Water Hack To Collect Pomegranate Seeds Without A Mess
All you need to easily release pomegranate seeds from their protective casing is a sharp knife, a strainer, and a large mixing bowl filled with cool water.
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Baking Soda Is The Unexpected Ingredient Traditional English Muffins Leave Out
Baking soda is an ingredient in many recipes for cakes, cookies, and muffins. So why in the recipe for English muffins, is baking soda left off the list?
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How To Keep Tempura Batter Intact Once Your Food Hits The Oil
Mastering the art of tempura: Achieving delicate, crispy perfection at home. See these tips and techniques for the perfect tempura, from batter to ingredients.
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Sugar And Flour Are All You Need To Fix Bitter Canned Enchilada Sauce
Rescue the flavor of a bitter canned enchilada sauce with the ingredient duo - flour and sugar. Then smother those enchiladas for a delightful, homemade taste.
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Why Using Old Brown Sugar In Rubs Will Ruin Your Grilled Meats
Hardened brown sugar can spell BBQ ruin. Learn why using a rock hard back in your rub can damage your meat and see tips on how to bring it back to life.
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