The Muffin Tin Hack You Need To Reinvent Bread Crust Scraps
We know the crust isn't the tastiest part of the bread, but that doesn't mean it should go to waste! This muffin tin hack will breathe new life into your bread.
Read More-
-
How Is Seasoned Rice Vinegar Different From Unseasoned?
Rice vinegar has been a staple in Asian cuisine for centuries, and it's important to know the difference between seasoned and unseasoned.
Read More -
Add 2 Ingredients To Popcorn Butter To Satisfy All Your Salty Cravings
Big flavor equals big fun in our book, and adding these two umami-packed ingredients into your next bowl of movie-night popcorn, should bring the buzz.
Read More -
12 Best Seasonings To Spice Up Your Tuna Steak
A tuna steak is the perfect vessel for a number of flavorful seasonings, most of which you probably already have on hand. These are some of our favorites.
Read More -
The 2 Types Of Fat You Need For Perfect Ahi Tuna Steaks
A nice seared ahi tuna steak can be a real treat as long as you get the sear right. Use these two types of fat and you'll be on your way.
Read More -
The Best Way To Thicken Lemon Curd, According To A Pastry Chef
Well-made lemon curd strikes a perfect balance between thick and custardy and melting in your mouth. An expert pastry chef explains the best way to thicken it.
Read More -
The Temperature Rule To Commit To Memory For Tough Cuts Of Pork
Tougher cuts of pork can present a problem. You want to cook them to a safe temperature but also want tenderness; luckily we know how to deliver this result.
Read More -
Here's How To Reheat A Bloomin' Onion In Your Air Fryer
It is not hyperbole to call the Bloomin' Onion from Outback Steakhouse a legendary appetizer. But they're also massive, so here's how to reheat them.
Read More -
What Do The Lines Inside Your Nespresso Milk Frother Mean?
While Nespresso milk frothers are typically simple in design, those two lines in the machine might throw you off. Here's what those lines mean.
Read More -
The Bold Cheese Sauce You've Been Overlooking For Pasta
We're used to partnering pasta with parmesan and cheddar, but there's a much punchier flavored cheese that makes a creamy rich sauce to try in your next bowl.
Read More -
If Your Piping Bag's Icing Is Too Firm, Here's How To Quickly Soften It
There's an easy solution for when the icing you're trying to pipe onto your cake gets too stiff, and you don't even need to remove the icing from the bag.
Read More -
A Simple Ice Bath Is The Secret To Thickening Lemon Curd Faster
If you need lemon curd to complete a dessert and don't have the time to wait for it to set and thicken naturally, you can speed things up with an ice bath.
Read More -
Break Out Your Waffle Iron For Extra Crispy Grilled Cheese Sandwiches
Instead of ending up with a grilled cheese sandwich with flat outer layers, you'll get tons of crispy bread pockets in addition to crunchy edges.
Read More -
The Key Tip To Remember When Substituting Cornstarch With Flour
Flour can serve as a good substitute for cornstarch, but some adjustments need to be made in order to avoid the flour impacting taste and texture.
Read More -
Giada De Laurentiis Marinates Fresh Peaches In This Beloved Italian Wine
Giada De Laurentiis reveals chooses to soak her peaches in wine before adding them to gelato. De Laurentiis' wine of choice to marinate the fruit?
Read More -
8 Tips For Flambéing Dishes Like A Professional Chef
Want to show off a fiery table-side presentation? Flambéing is an impressive technique, but there are some important things to know before you attempt it.
Read More -
White Wine And Your Carbon Steel Pans Don't Mix. Here's Why
Carbon steel pans are great for many different cooking methods, but they aren't a good match for the acidic, damaging properties of white wine.
Read More -
How To Grill Small Fruits Without Losing Them In The Grates
When you're grilling cubes of peaches and fire-licked blueberries, there's an easy way to make sure bite-sized pieces aren't lost in the flames of your grill.
Read More -
A Pastry Chef's Top Tips For Perfectly Baked Canelés
There's something about baking pastries like canelés that can be intimidating, so we asked a pastry chef to help walk us through it.
Read More -
15 Coffee Drink And Dessert Pairings To Warm Up Your Fall
For the arrival of fall, we asked a pro baker with barista experience to share unexpected pairings of coffee drinks and desserts, perfect for autumnal delight.
Read More -
How To Make A Sweet Cinnamon Topping For Your Popcorn
Tossing your popcorn with this combo is the ultimate sweet topping that plays on the natural sweetness of corn and enhances the overall taste.
Read More -
Give Gazpacho A Moroccan Flair With One Sweet Ingredient
If you love making gazpacho, you'll truly adore this simple, fruit-forward addition that will transport your dish from Spain to the Moroccan coast.
Read More -
Everything You Need To Know About Roman Pasta, According To Evan Funke
An old-world culinary tradition, pasta is a classic Italian dish. We interviewed "Chef’s Table: Noodles" chef Evan Funke for the facts on Roman pasta.
Read More -
For A Cheater's Cheese Fondue, Just Use Your Broiler
In a fondue mood but don't have the energy or the appliances to pull it off? Fear not, as your broiler can easily pull off an awesome at-home fondue.
Read More -
Trader Joe's Sausages, Ranked Worst To Best
Trader Joe's provides a wide variety of sausages to choose from. We taste-tested the store's links and ranked them from wurst ... er, that is, worst to best.
Read More -
When To Use Chicken Breast Vs Chicken Tenderloin
Chicken breast and chicken tenderloin can sometimes be used interchangeably, but knowing where each type of white meat works best will help you excel.
Read More -
The Cheap Kitchen Tool You Need To Handle Hot Steaks Easily
As you get more and more into cooking you may find yourself stocking up on gadgets you barely use, but this is one of the more important ones to keep on hand.
Read More
