Hearing the word "pickle" might not bring corn to mind, but perhaps it should. Pickled corn makes for a great tangy ingredient that goes well on everything.
If you have (or have access to) a fig bush, try wrapping a large, center-cut salmon filet in a dozen or so of its leaves prior to roasting in the oven.
When attempting to fry beignets at home, many people make a simple oil mistake that makes them unevenly cooked. Fix this one mistake so you don't eat them raw.
Double frying can give everything from chicken to french fries that satisfying crispy consistency but monitoring oil temperature is the key to its success.
Peanut butter and jelly is essentially perfect as is, but a spoonful or two of granola adds a bit of crunch and bite to send this classic sandwich over the top.
It's natural to assume when you add a splash of white wine to a dish, the alcohol burns off quickly with none remaining in the final dish, but that's a myth.
The spooky holidays will soon be upon us! Now is a great time to research what kinds of menu twists you'd like to incorporate into your celebratory feast!
Like any sandwich that uses fruits and veggies with high water content, the tomatoes of a caprese can lead to moisture-logged bread, and not in a good way.
Carnitas are beloved for a deep flavor that is paired with a crisp, caramelized bark. By using sweetened condensed milk, you can achieve this texture at home.
Onion rings are a delight to eat, but they can be difficult to make at home. One suggestion that the professionals recommend? Using pre-baked flour in your mix.
Cardamom is a versatile spice that deserves a spot in any spice cabinet. Nadiya Hussain shares her favorite ways to use the aromatic spice when cooking.
Flank steak is an easy weeknight dinner, but you can take it a step further by rolling it with other ingredients to make a pinwheel. Read on for some easy tips.
For a selection of good-for-you and also totally delicious dip ideas, turn to frozen peas. They're the ingredient you never knew would make such great dips.
Just because meat is in the name, doesn't mean you can't use poultry. Just remember that they're not the same and the switch will call for other changes.
A pan-cooked frittata presses all the right comfort buttons: If you want it in a hurry, or are out of potatoes, just add potato chips, suggests Nadia Hussain.