Powdered soup mixes can come in all sorts of handy if you know how to use them. Have some left in the pantry? Consider it your next super seasoning packet.
As with most multinational culinary customs, there are countless varieties of jollof rice. But while types of rice vary, most recipes call for long-grain rice.
Pulled pork is the foundation of many delicious meals, but the key error to avoid is drying out the meat. Find out how apple cider can prevent that outcome.
The reality is when it comes to getting a more flavorful Greek salad, the answer might be as simple as rethinking how to use your ingredients, especially feta.
Tuna salad sandwiches are a staple for their simplicity, but adding a combination of fresh herbs can upgrade your meal to a more flavorful, gourmet experience.
Few fried foods compare to the irresistible crunch of freshly fried mushrooms. But what do you do when you have leftovers that have lost their crispiness?
With an estimated 300 to 400 different pasta types in Italy, it's no surprise that some varieties have unclear origins. Take the mid-sized, bristled radiatori.
This Korean chili paste has gained popularity over the last few years, mainly due to its unique mixture of spicy, umami, piquant, and subtly sweet flavors.
Roasting cabbage is an easy way to turn this humble vegetable into a decadent dish. Dress it with a savory lemon sauce for an extra kick that stands out.
The Japanese seasoning blend furikake offers a delicious umami taste that works especially well as a garnish for a California roll bowl. Try it yourself to see.
The thing about sausage links is that, when you're cooking them whole, they may look finished on the outside, but are actually drastically undercooked inside.
We recommend reaching for the pantry item you almost certainly have available - peanut butter - to make a hearty, protein-packed sauce for your pad thai.