The Sustainable Reason Restaurant Chefs Love Steak Tartare
Since steak tartare resides on the menus of some of the fanciest restaurants in the world, it must be a costly dish for restaurants to make ... right?
Read More-
-
Why The Inner And Outer Leaves Of Savoy Cabbage Are Used Differently
This green wrinkly-looking cabbage is like two vegetables in one, with its larger outer leaves soft and pliable and its inner leaves much more firm and crisp.
Read More -
The Only Type Of Canned Tuna You Should Add To Macaroni Salad
Sometimes, it can be difficult to choose which type of canned tuna to use, especially when it comes to water or oil-packed choices.
Read More -
The Popular Seafood Chain That Actually Bakes Its Biscuits In-House
When it comes to biscuits, not too many restaurants specialize in them, especially free ones that are unlimited. But one particular seafood restaurant does.
Read More -
Why You Shouldn't Skip The Canned Anchovies In Your Recipe
Anchovies give some people the ick and while this may never change for some, we absolutely recommend reconsidering canned anchovies for a flavor boost.
Read More -
Is It Possible To Proof Bread In The Oven?
If you're a novice baker, then there's probably a good chance you don't have a proofing basket. But you may be wondering if you can use an oven.
Read More -
The Subtle Flavor Difference Between Sorghum And Molasses
If you've sampled sorghum syrup, then you know that its appearance and flavor are quite similar to that of molasses. But the two syrups aren't exactly alike.
Read More -
Will Cooking Pork Chops In An Air Fryer Dry Them Out?
Pork has been branded "the other white meat." With pork chops becoming leaner, there is concern about them drying out, with a recent focus on air fryers.
Read More -
The Top-Tier Onigiri That Justifies A 3-Hour Wait In Japan
When there'e a 3-hour wait outside of a line, you know it justifies the wait. And one restaurant in Japan is serving up top-tier onigiri that has fans in love.
Read More -
What Is Green Peanut Oil And How Is It Used?
In 2016, a little-known oil hit made headlines to rave reviews, packing potent flavor and versatility. But what is green peanut oil and how is it used?
Read More -
Why Fortunato No 4 Has Been Called The 'Rolex Of Chocolate'
A gear and food supplier servicing mining operations in Peru was in a mountain valley with his stepson when he noticed what he said were 'football-size pods.'
Read More -
17 Ingredients To Help You Get More Exciting Oatmeal
Whether you prefer sweet or savory, some crunch, or a touch of heat, there are myriad ways to elevate your bowl of oatmeal from boring to bursting with flavor.
Read More -
For An Elevated Tuna Presentation, Try Serving It On A Salt Block
Tuna is often presented on a white or black plate for contrast, but what about opting for something different, something like a salt block instead?
Read More -
France's Herby Melfor Honey Vinegar Makes Salad Dressing Pop
Melfor honey vinegar was created by Fernand Higy in 1922 and is considered an essential kitchen item to many. Find out why it's great for salad dressings.
Read More -
The Ricotta Swap For Smoother Baked Ziti
While baked ziti is a nearly universally loved dish, from bambinos to nonnas, some point to its inclusion of ricotta as a weak point. See how to punch it up.
Read More -
The Most Important Thing To Know Before Melting Chocolate Chips
Many types of chocolate can be used for melting, but if you're looking to melt some chocolate chips, there's one thing to know about them first.
Read More -
The Extra Ingredient That Will Help Your Cinnamon Rolls Brown
If you prefer your cinnamon rolls well-done, one simple ingredient could take your go-to recipe from good to great with the perfect golden brown hue.
Read More -
Why You Shouldn't Use The Glaze Packet That Comes With Ham
Seeing that most hams come pre-cooked and only require a simple pop in the oven, putting a little love into a homemade glaze is the least we can do, right?
Read More -
What Exactly Is The 'Danger Zone' For Reheating Food?
There is a specified "danger zone" of temperature for food safety. Find out what it is and how can you avoid it when storing and heating up leftovers.
Read More -
The Difference Between Duck Confit And Duck Rillettes
The French eat duck like Americans eat chicken. Two popular dishes, duck confit and duck rillettes are often confused, but there's a difference between them.
Read More -
How Long Do Homemade Canned Peaches Last?
Home canning is a fantastic way to preserve fresh produce out of season, especially delicate fruits like peaches. But how long do homemade canned peaches last?
Read More -
What Happens If You Make Beer Batter With Non-Alcoholic Beer?
Non-alcoholic beer is only becoming more popular, and many would-be beer drinkers are reaching for less boozy alternatives. But can it be used in a beer batter?
Read More -
What Is Barramundi And How Should You Cook It?
There are plenty of healthy options when it comes to seafood, but some are more nutritious than others. So what is barramundi, and how should you cook it?
Read More -
The Best Way To Soften Cream Cheese
Cream cheese isn't a food that can sit out on the counter for a long time. Here's the best quick and effective way to soften cream cheese for cooking.
Read More -
What To Do With Leftover Cauliflower Cores
Cauliflower has had a bit of a renaissance in recent years. But what should you do with all of those leftover cauliflower cores once you've cooked the rest?
Read More -
For Perfect Fried Garlic Try Adding Powdered Sugar
When you think about cooking with garlic, you may think of it as an aromatic that adds incredible complex flavors and a delicious bite. Here's why sugar helps.
Read More -
What Are Lionfish And How Do You Safely Cook Them?
Lionfish are a highly invasive species on the American Atlantic Coast. They're also delicious. Use these tips and you can eat with sustainability in mind.
Read More
