Use Canned Clams For An Easier Take On Your Next Plate Of Linguine
Clams are tasty, but cooking with them can be quite laborious. Next time you're whipping up some linguine with clams opt for the canned variety.
Read More-
-
The Variety To Avoid When Making Twice-Baked Sweet Potatoes
You can get creative with toppings like avocado, black beans, and shredded cheese, but when it comes to the sweet potatoes, not all varieties are created equal.
Read More -
How Long To Cook Corned Beef In An Oven Bag, Depending On The Weight
Using an oven bag can ensure wonderful results from your corned beef, but this method can significantly throw off the expected cook times of many recipes.
Read More -
The Best Cut Of Meat To Use For Classic Takeout Beef And Broccoli
If you want your homemade beef and broccoli to be just as good as the version you would get as takeout, then you need to know which cut of meat works best.
Read More -
MSG Is The Not-So-Secret Ingredient To Upgrade Fried Chicken Batter
When added to fried chicken batter, MSG will help enhance the savory flavors of seasoning and elevate the natural flavors of chicken meat. Here's how.
Read More -
Try A Hot Dog Salad For A Fresh Twist On A Classic
A Chicago hot dog is strewn with enough crunchy vegetables and tangy sauces that it could make for a nice salad. In fact, it does. And you should give it a try.
Read More -
You Need To Start Making Store-Bought Cornbread In Your Cast Iron Skillet
Even though it won't be quite as good as a made-from-scratch version, there are ways you can upgrade the often one-note boxed version.
Read More -
Sesame Seeds Are Paul Hollywood's Go-To Topping On Savory Puff Pastries
The simple sesame seed is a versatile little ingredient and a perfect nutty-flavored savory pastry topper, according to British baking star, Paul Hollywood.
Read More -
Crushed Pork Rinds Are The Breading Swap Your Meatloaf Needs
While breadcrumbs may be the common way to keep the loaf intact and improve texture, they're not the only ingredient that could be used. Cue crushed pork rinds.
Read More -
The 3-Ingredient Solution For Quick And Smooth Caramel In The Microwave
Making caramel can be stressful, especially when stirring scalding sugar on the stovetop. With this easy microwave method, your worries should disappear.
Read More -
Swap In Collard Greens For An Even More Nutritious Lettuce Wrap
Nutritional benefits aside, collard green's taste is the perfect foundation for all the rich flavors placed in wraps, particularly the sweeter ones.
Read More -
Giada De Laurentiis' Venetian Pizza Starts With Store-Bought Dough
It's easy to assume that famous chefs always make everything from scratch, but that isn't true. Giada De Laurentiis, for example, uses store-bought dough.
Read More -
Reheat Fried Green Beans In The Toaster Oven For That Crunch You Love
What happens when you've got a dish full of fries in the fridge and you're craving that crunch you loved the first time? The answer lies in your toaster oven.
Read More -
Crème Fraîche Is The Perfect Clotted Cream Substitute For Tea Time
If you've run out of clotted cream and have a tub of crème fraîche sitting in the fridge, you may be in luck. It can save tea time in more ways than one.
Read More -
For Tastier Muffuletta Sandwiches, Store Them Longer Before You Eat
A beautiful Italian-inspired muffuletta sandwich packs in so many punchy flavors, it actually tastes even better the next day, when they've melded together.
Read More -
Roast Ginger To Elevate The Flavors Of Carrot Soup
Ginger is the root of flavor for so many dishes, pun definitely intended. Roasting your ginger before incorporating it into a carrot soup will elevate things.
Read More -
The Dire Consequence Of Adding Too Much Liquor To Homemade Ice Cream
Adding a drop of booze to homemade ice cream can do wonders for the flavor and texture, but pour in too much and you'll have a heap of problems on your hands.
Read More -
Why Ina Garten Would Never Make Bouillabaisse For A Dinner Party
Ina Garten's not doubting the deliciousness of bouillabaisse, in fact, she loves it, but preparing the Provençal fish stew can be quite the ordeal.
Read More -
For Perfect Fried Eggs, Separate The Yolks From The Whites
Still trying to achieve that picturesque sunny-side-up egg but fall short every time? Unlock your egg's potential by separating the yolks and whites.
Read More -
15 Ways To Upgrade Canned Sloppy Joe Sauce
Sloppy Joe sandwiches can become something special by adding a variety of creative ingredients with the canned sauce, many of which you might not expect.
Read More -
Top Chocolate Ice Cream With Guinness For A Decadent Float
Take your ice-cream float game up a gear with this Guinness pairing. It turns out everyone's favorite Irish pint tastes fantastic with some sweet cold gelato.
Read More -
Challah Bread Is The Secret To An Even Richer Stuffing
One of the most popular side dishes of all time, stuffing is a holiday dinner superstar and you can take the deliciousness up a level by using challah bread.
Read More -
Is It Dangerous To Put Styrofoam In The Oven?
The convenience of reheating leftover take out food right in the containers it came in is hard to beat, but is it safe to put Styrofoam in the oven?
Read More -
15 Ways To Make Canned Sauerkraut Taste Better
Not everybody has time to make their own sauerkraut, but the canned option is a decent alternative -- or an excellent substitute with these secret weapons.
Read More -
16 Ways To Elevate Canned Sardines
Canned sardines might seem basic, but you're just a few ingredients and techniques away from turning this simple tinned fish into a dinnertime showstopper.
Read More -
To Avoid A Mushy Mess, Never Mix Crab Meat With A Spoon
One of the best qualities of crab can make it difficult to work with if you're not careful. The delicate structure can cause it to become mushy if overworked.
Read More -
The Best Type Of Pasta Sauce To Pair With Linguine
Any type of pasta can theoretically be paired with any type of sauce, but there are certain tried-and-true combinations that make the most sense.
Read More
