Use Cooking Spray To Prevent Stains On Plastic Food Containers
Some dishes and ingredients tend to leave stubborn stains on your containers. But if you want to prevent the mess, all you need is some cooking spray.
Read More-
-
The History Of Circus Peanuts Candy
With a squishy texture, bright color, and banana-esque flavor, circus peanuts don't quite make sense. Here's what we know about how the candy came to be.
Read More -
Why Giada De Laurentiis Stores Flour In The Freezer
Chef Giada De Laurentiis has some helpful advice that can ensure that your flour is in good condition when you want to whip up a batch of baked treats.
Read More -
The Reason Lemons Float And Limes Sink In Drinks
If you've ever ordered a gin fizz cocktail and a margarita, you may have noticed your lemon floats while your lime sinks to the bottom. Here's the reason why.
Read More -
If A Strawberry Isn't A Berry, Then What Is It?
It's easy to assume that produce falls under the fruit or vegetable umbrella based on how it looks. A strawberry isn't actually a berry, so what is it?
Read More -
14 Fruits That Are Commonly Mislabeled As Vegetables
While a tomato is often the first vegetable that comes to mind that's actually a fruit, some other fruits masquerading as vegetables might surprise you.
Read More -
Can You Pickle Potatoes?
Potatoes can absolutely be pickled, but it's important to follow a few simple steps to ensure that your tubers become the optimal pickles that you desire.
Read More -
Use Cheese Crackers For Flavorful, Crunchy Breaded Chicken
Elevate your next chicken parm recipe -- or any baked or fried chicken dish for that matter -- with cheese crackers for a savory, crunchy experience.
Read More -
Can You Prep Spanakopita Ahead Of Time?
Prepping a spanakopita can take a lot of work, but the payoff is so worth the effort. Still, wouldn't it be great if you could prepare it ahead of time?
Read More -
Michael Symon's Knife Tip For Removing Tough Silver Skin From Pork
Chef Michael Symon has a trick for removing the silver skin found on your pieces of pork that excises the unwanted while leaving the meat intact.
Read More -
How Gordon Ramsay Makes 'Premiere League' Feta Canapés - Exclusive
Gordon Ramsay thinks feta cheese is worth talking about and gave us a simple-to-make, 'five-star restaurant' feta canapé suggestion to prove it.
Read More -
Why You Should Think Twice Before Broiling Heavily Marinated Meats
While throwing your heavy marinated meat into the broiler may be tempting, you should think twice. Here's why you should avoid this mishap in the kitchen.
Read More -
Øllebrød: The Boozy Danish Breakfast For Truly Comfortable Mornings
For alternatives to your standard breakfasts of oats, scrambled eggs, smoothies, and toast, get ready to add øllebrød to your list of go-to morning dishes.
Read More -
The 10 Best Electric Egg Cookers, Ranked
Interested in an automatic egg cooker? We've gone ahead and done the research for you, so you can choose the one that's eggs-actly right for your needs.
Read More -
Is It Dangerous To Bake In A Mason Jar?
Mason jars have come a long way since their creation in 1858. But while these jars can withstand high heat from the canning process, you shouldn't cook in them.
Read More -
11 Tips You Need For Perfectly Crisp Toast
It doesn't take long or much prep work for you to prepare exceptionally delicious and crispy toast. In fact, all it takes is for you to follow these steps.
Read More -
Why Semolina Flour Is Preferred For Eggless Pasta Dough
To make eggless pasta dough, it's best to reach for a batch of semolina flour. Here's why this ingredient makes a successful pasta sans eggs.
Read More -
Line Your Ramekins With Sugar To Ensure Soufflés Rise Evenly
As adorable as ramekins may be, soufflés might be better served on a different plate, and most certainly not served as a sad, underbaked, or sunken affair.
Read More -
Use Greek Yogurt For Extra Creamy Homemade Froyo
You can try using full-fat, whole milk yogurt, which will make a thicker frozen yogurt. But for an even creamier option, try using Greek yogurt instead.
Read More -
The Flavorful Vegetable Ina Garten Adds To French Onion Soup
French onion soup holds flavor on its own, but there's one vegetable that can kick it up a notch. Here's what Ina Garten recommends adding to your bowl.
Read More -
20 Ways To Use Textured Vegetable Protein In Your Cooking
Once textured vegetable protein is rehydrated, it can be used for numerous culinary applications. Here are our favorite ways to use textured vegetable protein.
Read More -
Julia Child's Tip For Tender Roasted Asparagus
Julia Child's precursory step may sound unnecessary. But it will ultimately help your asparagus cook evenly and result in a texturally-sound vegetable.
Read More -
How To Tell When Pancake Batter Is Over Or Under-Mixed
Undermixed pancake batter is breakfast faux pas 101 with the only thing worse than undermixing being overmixing. Here's how to identify each dilemma.
Read More -
The One Herb Rachael Ray Will Never Use Dried
With dried and fresh herbs each have their advantages, chef Rachael Ray has strong feelings about one herb in particular. Find out what she prefers fresh.
Read More -
For The Safest Homemade Funnel Cake, Grab A Squeeze Bottle
Thankfully, there are ways to minimize any chance of burning yourself or coming in contact with splashes of scalding foodstuff while making funnel cakes.
Read More -
How Martha Stewart Gives Mac & Cheese A Tangy Bite
Of you are looking to add a tangy bite to your rendition of thIs nostalgic food, Martha Stewart offers mac and cheese fans the perfect ingredient.
Read More -
Packaged Meals Aren't Always Worse For The Environment
Phrases like "whole foods" can lead us to assume that buying items from a grocery store is more sustainable than delivery meal kits, but it's not so simple.
Read More
