Food mashups let you expand on favorites. If you love tater tots topped with all the fixings, we have two words for you this holiday season: Loaded latkes.
As one of the hottest chilis out there, ghost peppers can certainly be intimidating. Here are some tips on how to tame their heat and safely cook with them.
Jacques Pépin knows that a meal doesn't have to be flashy to be delicious. He shared his tips on cooking with the foods you already have stocked in your pantry.
Ever wonder about chocolate mint? We answer your questions about this mystery herb as well as applications in cocktails, dishes, and even beyond the ktichen.
If you're looking to take your steak up a notch, you can't go wrong with this terrific combo. Here's how to put that to use with maple compound butter.
If your tuna salad tastes bland and feels like it's missing a little something, consider adding panko breadcrumbs to bring a crunchy element to the dish
Choosing the right pasta sauce can be tough, but famous chef Bobby Flay has some sage advice. See why he says chunkier is better when it comes to tomato sauce.
The traditional way to eat a southern lowcountry boil is piled atop a newspaper that acts as serving tray and plate. But why did people start doing this?
If you are searching for a way to give classic turnovers an exciting, savory twist, then look no further than the addition of your choice of mushrooms.
The signature sandwich is a labor-free way to enjoy lobster when dining out, but it's only complete with traditional sides, one of which is potato chips.
Salt may seem like a very straightforward ingredient, but there's actually a huge variety of a salt, all of which have a specific purpose and identity.
Skinnytaste creator Gina Homolka shared the spritzing method she recommends to get the perfect crispy coating on air-fried foods without using excess oil.