Welsh Laverbread Isn't Actually Bread. Here's How It's Made
The United Kingdom is home to a variety of breads, but despite the name, laverbread isn't one of them. See what makes this food so specific to Wales.
Read More-
-
The Simple Way To Use Up A Leftover Baked Potato For Breakfast
While a reheated leftover baked potato may sound less than appealing, there is another way to repurpose that tuber and enjoy it a second time.
Read More -
The Buttery Almond Sauce To Pair With Lean Fish
It can take a bit of effort to kick up the flavor of lean fish. Fortunately, this classic sauce can transform the mild protein from humdrum to outstanding.
Read More -
Is There A Difference Between Curry Powder And French Vadouvan?
Both curry powder and French vadouvan draw inspiration from a few spice mixes used in Indian cooking, but neither one is authentically Indian.
Read More -
What To Look For When Buying Fresh Coconut (And Signs It's Past Its Prime)
There are three things you should look for when buying fresh coconut from the grocery store. Watch out for the signs that it's past its prime.
Read More -
Alton Brown's Favorite Cookbook Out Of The 2,000 He Owns
Celebrity chef Alton Brown has an arsenal of cookbooks, but he names one colorful classic as his all-time favorite for defining American cuisine.
Read More -
Easily Amp Up Roast Potatoes With Onion Soup Mix
Roasted potatoes are out of this world, but if you want something more adventurous than salt and pepper, an onion soup mix is an easy way to savory flavor.
Read More -
What's In John Wayne Casserole And Did The Star Invent It?
The dish named after the Classic American Cowboy himself, the John Wayne Casserole, would make any Pot Rustler proud.
Read More -
Candy-Striped Beets Are More Than Just Their Vibrant Appearance
Chioggia beets, or candy-striped beets, are aptly named for being a little sweeter and earthier than other varieties -- and they're a little prettier too.
Read More -
The Sugar And Salt Trick For More Flavorful Out-Of-Season Fruit
Sugar is only part of the equation for more flavorful out-of-season fruit - there's another sprinkley white substance that holds considerable sway.
Read More -
Is It Dangerous To Eat Raw Bamboo Shoots?
Bamboo shoots are a common ingredient in Asian cooking, but you don't want to go chomping on them right out of the ground. See how you can safely consume it.
Read More -
How Geoffrey Zakarian Gets Perfectly Crisp Potatoes Every Time - Exclusive
In an exclusive interview, Chef Geoffrey Zakarian gave us the secrets to making roasted potatoes with perfectly crisp edges every time.
Read More -
14 Foods That Overstay Their Welcome In The Fridge
While the fridge might seem foolproof, some foods can go past their prime despite the cold. For our list of what foods to look out for, read on.
Read More -
Gordon Ramsay Teaches Us To Use This Basic Pantry Staple To Win At Grilled Cheese - Exclusive
During our exclusive interview, Gordon Ramsay explained how to use a common pantry staple to take your grilled cheese to the next level.
Read More -
The 18th Century Italian Origins Of Calzones
You had to eat pizza sitting down. Working-class Italians needed something they could eat while walking. Enter the calzone.
Read More -
Ohagi: The Celebratory Japanese Sweet Made With Mochi
Ohagi and botamochi are most had during spring and autumnal equinoxes, as an offering to ancestors.
Read More -
What Is Salsify And How Do You Cook With It?
Thomas Jefferson experimented with growing salsify in his garden, and you might have to do the same given its elusiveness today.
Read More -
There's An Easier Way To Line Loaf Pans With Parchment Paper
Lining loaf pans with parchment paper can seem like a daunting task, but with just a few simple steps you can do it perfectly every time.
Read More -
Why You Shouldn't Rely On The Hand Trick To Check Meat's Doneness
The hand trick is an old-school method, associated with veteran chefs who feel like they don't need fancy tools. But for home cooks, there's a better option.
Read More -
Crémeux Vs. Mousse: What Makes Them Different?
Mousse and crémeux are both velvety, delicious, decadent desserts, but there is a difference between the two. Here's what separates these similar sweets.
Read More -
The Vibrant Root Vegetable You Should Be Adding To Smoothies
Love 'em or hate 'em, they're not just for roasting: You should be adding one particular root vegetable to your smoothies to amp both nutrition and flavor.
Read More -
The Reason You Shouldn't Bake With Expired Self-Rising Flour
Bakers need to keep an eye on the expiration date of self-rising flour for the same reason they need to monitor their chemical leavening agents.
Read More -
How Long Does Cooked Pork Usually Last In The Fridge?
Even cooked pork can go bad if it sits in the fridge for too long. Here's how long you have after you put pork in the fridge before you'll need to toss it.
Read More -
The Unique Grape Variety That Took Nearly A Decade To Create
Even if you haven't sampled one, you know a Moon Drop grape when you see one, as they look completely different than most table grapes. See how they came about.
Read More -
What Is Balinese Base Genep And How Is It Used In Cooking?
Balinese base genep is a traditional blend that enhances and brings the flavors of Indonesian food together. Here's how it is incorporated into dishes.
Read More -
20 Energy-Saving Kitchen Tips
You probably spend a lot of time in the kitchen, and these energy-saving tips will help you cook more efficiently and save money in the long run.
Read More -
How Toxic Cherry Blossoms Are Turned Into Edible Sakura
Sakura can actually be toxic to humans if consumed raw and need to undergo a specific process to turn them into edible delights.
Read More
