13 Mix-Ins To Add Crunch To Your Tuna Salad
Tuna salad is one of those deli staples that's so easy to whip up at home, so why not give it a taste and texture upgrade with these crunchy additions?
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For Soft Pretzels With More Bite, Swap The Water For Beer
To give your homemade soft pretzels an added tangy taste and chewy bite, consider using beer as part of the liquid needed to make your pretzel dough.
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The Instantaneous Fix For When Custard Is About To Scramble
This simple trick can save even the lumpiest of custards. All it requires is a bit of planning and the ability to toy with temperature.
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Why You Should Sprinkle A Little Salt On Candy
Salt is the mother of all seasonings and when you add this ingredient to your favorite candy, you are creating a masterpiece more delicious than a Rembrandt.
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Ina Garten's Go-To Cake Flour Brand Is Especially Fine
Did you know that cake flours are not created equally? Different types yield varying levels of fineness and protein and Ina Garten prefers one in particular.
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The Easy Addition To Brighten Almondine Sauce
Although your almondine is surely great as is, you can take it one step further. To brighten your almondine to its full potential, add one final ingredient.
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Carla Hall's Go-To Vegan Buttermilk Substitute
To replace buttermilk with something that does not come from an animal but won't sacrifice flavor and texture, Carla Hall has a go-to substitute.
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Invest In Quality Capers For Maximum Flavor
To get the maximum flavor out of your capers, you'll need to invest in quality ones. Here's why it pays to spend extra on these small but powerful ingredients.
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You Can Thank Schär Brand For The Rise Of Gluten-Free Bread
In the early 20th century, one man was poised to open up an entire culinary field that made bread products available to the gluten intolerant.
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The Endangered Apricot Variety That's Often Sold Dried
With the many types of apricots, there is one in particular that is endangered and often sold dried. Here's the interesting history behind their decline.
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Why You Should Remove Lemon Bars From The Pan Before Slicing
Cutting out your lemon bars straight from the pan can prove disastrous, not only for your tray but for future baked goods. Here's why.
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How To Make Store-Bought Cookies Seem Freshly Baked
If your first bite into a store-bought cookie is more cold than heavenly, you may want to use this quick trick to bring it back to life.
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19 Ways To Reheat Foods To Perfection
Most will default to using the microwave when reheating leftovers for convenience, but if you want the dish to taste just as good on day two, try these tips.
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How To Alter Your Simple Syrup Recipe To Make Rich Simple Syrup
Making your simple syrup even richer sounds simple, and that's because it is. Here's how you can easily alter your recipe to make it sweeter and thicker.
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If Cheese On Tuna Isn't Your Thing, Grated Egg Yolk Might Be
Grating eggs isn't a new concept, but it is one that we love particularly when looking to add flavor in an inventively coy way.
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Southern Fish Fry's Cultural Origins
There's no way to celebrate summer in the South like a fish fry, and the tradition has a rich cultural history that goes back hundreds of years.
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What To Do When You've Added Too Much Miso To A Dish
Sure, you can use butter as a fix but if it doesn't go with whatever it is you're making, there are thankfully a couple of other alternatives.
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The Marble Tool That's Ruining The Flavor Of Your Crushed Garlic
Freshly crushed garlic is better than processed garlic, but how you make it has an impact on its flavor.
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15 Things You Need To Know About Farmed Fish
We're investigating mysteries surrounding aquacultured fish and the benefits and drawbacks of choosing farm-raised during your trip to the seafood counter.
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Pilaf Isn't Just A Dish, It's Also A Cooking Method
From paella to biryani, pilaf has a rich and illustrious history that seemingly goes back centuries.
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The Trick For Removing Sheet Cake From Its Pan Without Disaster
Sheet cake tends to stick to its tray or leave the pan in jagged pieces, but luckily, there's one simple trick to get your sheet cake off the tray in one piece.
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Frozen Cherries Are The Shortcut To Classic Clafoutis
Just because fresh cherries are a suggested preference when making classic clafoutis doesn't mean sweet frozen cherries won't produce an equally tasty dish.
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Why Bleached Cake Flour Is A Necessity For Delicate Cakes
Whether you prefer sour cream over milk, coconut oil over butter, or melted chocolate over cocoa powder, there's a key swap that promises the most tender cake.
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17 Ways To Elevate Your Tuna Salad Sandwich
It is high time we take the tuna fish sandwich from boring to fabulous, and there are outstanding ways to accomplish this relatively simple and delicious task.
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The Canned Substitute For A Quick Sweet Potato Soufflé
To whip up a quick sweet potato soufflé, there is no need to grab fresh sweet potatoes. Here's the canned substitute you can use instead for the soft dish.
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Christina Tosi's Extra Step For Crackly Oatmeal Raisin Cookies
Christina Tosi shared that when she makes her oatmeal raisin cookies, she borrows one of her grandmother's secret ingredients for a crackle effect.
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How Many Glasses Of Wine Are In A Typical Bottle?
Knowing exactly how many glasses of wine can be poured from a single bottle can help you make better ordering decisions when accommodating a group.
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