If You're Out Of Bay Leaves, Use Dried Thyme
Bay leaves bring a distinctive flavor and aroma to dishes that can be hard to replicate. But a little fresh or dried thyme works as a substitution in a pinch.
Read MoreBay leaves bring a distinctive flavor and aroma to dishes that can be hard to replicate. But a little fresh or dried thyme works as a substitution in a pinch.
Read MoreHam and bacon are probably the meats you associate with adding to omelets, but beef jerky is a convenient and super savory alternative to elevate your dish.
Read MoreWhen you are perusing the choices at your local seafood spot, here are some things about the differences of the colors of shrimp to keep in mind.
Read MoreWhile the bread and fillings are important, of course, your choice of condiment can make or break a breakfast sandwich. Sriracha butter is always a good choice.
Read MorePickled red onions bring brightness, acidity, and punch to a wide variety of recipes. We're taking a look at 18 yummy uses for these amazing alliums.
Read MoreIf you love the idea of making deep-fried Oreos at home but are worried about it being difficult, there is no need to fret. Just grab pancake batter.
Read MoreA marinade infuses the flavors into the tofu so that, after it's cooked, it will taste far from bland. Find out how to do it and what flavors to do it with.
Read MoreYou might make homemade biscuits and gravy for a decadent breakfast, or perhaps you make it easier on yourself and go for canned sausage gravy instead.
Read MoreWhen used in cooking, the slight bitterness of a pilsner erupts into a malty delicious flavor, punctuated with a crisp, floral quality that saturates pork.
Read MoreThere are many ways to make vegetarian tacos, but not all of them deliver on the "meaty" taste that we sometimes want from a good meat replacement.
Read MoreIf butter is your go-to cooking fat, you might want to consider swapping it for oil when cooking at high heats. Butter's low smoke point can be problematic.
Read MoreThe fishy, umami flavor of sardines is hard to replicate. Luckily, tangy, crunchy capers are a great substitute for adding some plant-based Mediterranean zest.
Read MoreWith its creamy cheese filling and topping, manicotti might seem like a recipe that would be challenging to make a vegan version of, but it's easily possible.
Read MoreIt may seem counterintuitive but cooking chicken thighs by starting with a cold pan and no fat makes for the crispiest skin and most succulent meat imaginable.
Read MoreSome recipes for beet hummus call for roasted or boiled beets, but that doesn't mean canned ones can't pass on the same flavor.
Read MoreMost of us love a quesadilla, but making lots of them is fiddly, that is until you experiment with a giant sheet-pan quesadilla, with endless filling options.
Read MoreThere's no snack quite like a pretzel. Here's how to use your pretzels to elevate your cooking and baking, and to bring them into the kitchen beyond snacking.
Read MoreThere are a myriad of ways to prepare salmon. You're probably used to the classic prep with lemons, but swapping for oranges has many benefits on its own.
Read MoreIf you think scrambled eggs is a fairly mundane dish, it's time to take the advice of Curtis Stone, and start adding a double dose of decadence to your pan.
Read MoreThere are plenty of creative ways to use pita - from mini pizzas to salad bowls. You can also incorporate it into another Middle Eastern staple: tahdig.
Read MoreSeitan is an irreplaceable ingredient for plant-based cooks - it's also an experiment in food science. Use these tips to make the best mock meat possible.
Read MoreExtra donuts can be used up in a variety of ways by creating everything from decadent breakfasts to delicious takes on traditional desserts.
Read MoreIf you're looking for a change of pace with the flavor of chicken wings, a delicious mixture of honey and soy sauce can deliver the precise zing you're craving.
Read MoreIf your lentil soup turns out a bit lacking, there are plenty of ways to kick it up a notch, and one of the best is to use either dried or fresh tarragon.
Read MoreIf you're looking for a better alternative, to cooking fish, chef Michael White is sharing one of his go-to techniques for making the dish.
Read MoreWhile there is no one way to make gumbo, there are some no-nos to steer clear of when cooking up mouthwatering gumbo. See if you've been making these mistakes.
Read MoreStew is one of the most satisfying dishes you can eat. We've rounded up 14 of the heartiest recipes, from Irish classics to Burmese breakfast variations.
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