If Your Barbecue Sauce Smells Like This, It's Time To Throw It Out
Barbecue sauce is a go-to condiment that many households always have on hand, but just because it's in the fridge doesn't mean it's still good.
Read More-
-
Instead Of Dumping Old Wine Down The Drain, Freeze It For Future Recipes
It's a sad habit to dump old wine down the drain at the first sign of being spoiled, but it doesn't have to be this way. Here's how freezing can save it.
Read More -
Check The Size Of Your Pan Before Sticking It Under The Broiler
One might not assume that the size of the pan used is an important thing to consider before broiling food, but it turns out that it really is.
Read More -
Why Bar Chocolate Is So Much Better Than Chips For Homemade Cookies
Bar chocolate is made differently than chocolate chips, and those differences manifest themselves in how the two react when they are baked in a cookie.
Read More -
People With Shellfish Allergies Should Think Twice Before Eating Insects
While not the most on-trend protein option, many are starting to turn to insects for protein. Here is why you should be cautious with a shellfish allergy.
Read More -
How A Butter Shortage Helped Margarine's Popularity To Skyrocket
Nowadays, margarine is placed side-by-side with butter on dairy shelves. But here is how a butter shortage cemented margarine's place in many home fridges.
Read More -
13 Savory Dippers You Should Try With Chocolate Fondue
If you're looking for a change of pace from strawberries and marshmallows, consider these savory pairings the next time you prepare a pot of chocolate fondue.
Read More -
Why You Can't Replace Oil With Applesauce In Every Baking Recipe
You may be tempted to add applesauce to baked goods as a healthier oil swap, but be sure to follow these guidelines before making the switch.
Read More -
Give Fried Seafood A Spicy Kick And Pop Of Color With Pickled Peppers
If your next seafood dish turns out slightly lackluster, rest assured that there's an effortless way to amplify complexity without entirely scrapping the meal.
Read More -
The History Of Marshmallow Peeps
These classic Peeps have become much more than basket decor. Here is the history and everything you need to know about the iconic sweet treat, Peeps.
Read More -
17 Plant-Based Burger Brands, Ranked From Worst To Best
There are plenty of plant-based burgers out there, but which gives you that meaty taste and texture you're looking for? We've ranked the best brands available.
Read More -
What's The Difference Between Kale And Chard?
Kale and chard are both nutrient-packed leafy greens, but they are quite different. Learn the difference between kale and chard in terms of flavor and texture.
Read More -
The Fatty Difference Between Toro And Otoro Tuna
Each part of the maguro is named in Japan, with these labels serving as grades for the qualities of each specific cut - including toro and otoro tuna.
Read More -
20 Best Restaurants At The Disneyland Resort, Ranked
While the rides and character meetups are what we go to Disneyland Resort for, the food is just as important. Here are our favorite eateries there, ranked.
Read More -
The Extra Ingredient For Breaded Chicken That's Both Crispy And Moist
There is an easy ingredient you probably already have at home that can make a breaded chicken cutlet stand on its own as a delicious, unique meal.
Read More -
What Makes Aged Ham Unique?
There are so many varieties of ham, which makes it a bit confusing when it's time to choose one. Let's look at what makes aged ham especially unique.
Read More -
Why Ina Garten Loves Serving Cheese Platters To Guests
To create the perfect cheese platter, Ina Garten begins with large, flat fig leaves to ground the presentation. Find out why she loves this course.
Read More -
Sugar's Important Textural Role In Gelatin Desserts
Sugar may help provide sweetness to a gelatin dessert, but that's all it does for the dish, and here's a look the other reasons it's important.
Read More -
Pluots: The Hybrid Fruit Plum Fans Will Adore
Enter the pluot, a man-made hybrid fruit that captures the flavors of both apricots and plums, and whose season overlaps both of its parents.
Read More -
The Best Way To Use Up Expired Spices
If you have some varieties that are too bland to use in cooking but that you don't want to throw away, there is a tasty way to repurpose expired spices.
Read More -
How To Know Your Waffles Are Done If Your Iron's Indicator Is Broken
Well worth the investment, even with an ill-functioning indicator light, this is what you need to look out for when whipping up a waffle.
Read More -
The Difference Between Truffles And Bonbons Is All In The Filling
The difference between truffles and bonbons is all in the filling. Here's everything you have ever wanted to know about these two delicious types of chocolate.
Read More -
What Makes Tasmanian Cherries Top Of The Line
Known for their sweet, juicy, crisp flavor, Tasmanian cherries are coveted the world over. Here's why some of the world's best fruits come from this island.
Read More -
12 Ways To Cook Delicious Salmon
Why stick with a single salmon cooking technique when there are plenty of great methods for preparing America's favorite fish?
Read More -
The Simple Reason Darker Mushrooms Pair Best With Steak
Darker mushrooms are a go-to source for cooks who want to infuse their foods with a robust umami flavor. But what makes them a perfect pairing for steak?
Read More -
The Smoky Ingredient Ree Drummond Adds To Scrambled Eggs
Ree Drummond's ingredient of choice instantly adds a smoky, savory, umami dimensionality to her beloved scrambled eggs and their understated flavor.
Read More -
Roast Cod On A Bed Of Potatoes For An Elegant Presentation
Jazzing up a boring roasted filet is as straightforward as serving it on top of potatoes that have been prepared in an effortlessly chic way.
Read More
