Nutritionists say that it's important to incorporate protein into every meal; however, some dishes, like Pad Thai, are better off keeping it to a minimum.
Grilled cheese is fantastic to start with, but it can be made even more spectacular with well-chosen additions. Include red wine for an explosion of flavor.
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.
Chef Ji Hye Kim is here to tell you it doesn't have to be this way if you think outside the box and turn to simple, customizable, delicious dishes like kimbap.
Eggplants are naturally bitter, so you'll want to start by slicing them up so you can treat their flesh and prevent those bitter flavors from lingering.
Discover the unexpected pairing that took Gordon Ramsay's taste buds by surprise! A friend's backyard party, a protein, and a veg. It was love on a paper plate.
Bell peppers are an excellent addition to -- if not the star of -- many dishes. Here are a few dishes and tips on how to cut the peppers so they shine.
Woks aren't just good for making delicious stir fry. Their shape and depth lend themselves well to deep frying - and with less mess than other cookware!
Something mouth-watering that makes you sweat a little is best reached when the spice is skin-deep. To give your meat a kick, marinate it in chili oil.
If you're looking for an exciting new condiment to take the place of gravy alongside your mashed potatoes, look no further than fresh, bright pesto sauce.
A steaming bowl of udon noodles in umami-rich dashi broth is a Japanese-restaurant staple. But it's not too tricky to make at home: Just follow our cooking tip.
You might be the type who loves to add an extra punch to every recipe. Making kimchi requires balance; here are two ingredients that will throw it off.
Beef can be both luxury item and inexpensive ingredient, depending on the dish you cook. These beef classic dishes offer home cooks a blend of both options.
Peeling acorn squash can be time-consuming and sticky - but there's good news. You don't have to do it! Roast it with the edible skin on for easier peeling.