The Difference Between A Calzone And Stromboli
It's no exaggeration to say that people are obsessed with pizza in the U.S., but the calzone and the stromboli have a particular place in people's hearts.
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What Makes Bread Machine Yeast Unique?
You might find that the results you get from a bread machine are different from what comes out of a bakery oven. One reason for this is the type of yeast used.
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Martha Stewart's Hack For Decreasing Steam While Straining Pasta
Martha Stewart is full of esoteric cooking hacks, but everyone can use this one. Save yourself the pain of hot steam on your hands and face with this truck.
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The 15 Most Fashionable Eateries Around The World
If you've got an eye for style and an empty stomach, these world-class restaurants and cafes provide the perfect intersection of fashion and food.
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The Simple Way To Make Tomato Paste Into Tomato Purée And Vice Versa
Tomato paste and tomato sauce have different uses when called for in a recipe, but are very nearly the same thing. See how you can turn each into the other.
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Alice Waters' Controversial Spoon-Cooked Egg
Battles over spoon-cooked eggs began in 2009 when renowned chef Alice Waters held a cast-iron spoon over a roaring fire to cook a lone egg during a TV special.
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Ina Garten's Trick For Avoiding Clumpy Cheese In Your Biscuit Dough
One challenge you may have encountered when making cheese biscuits is clumping cheese. The struggle is real, but so is Ina Garten's trick for avoiding it.
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Why Too Much Cream Can Ruin Your Mac And Cheese
While it's important for mac and cheese to be creamy, adding more cream doesn't produce the best result. Here's why too much cream can ruin your mac and cheese.
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Do You Really Need To Score Bread Dough?
If you are making homemade bread, your recipe may call for you to score the dough. But what does that mean and is it even necessary? Read on to find out.
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You Should Check Your Local Library Before Buying New Kitchen Tools
Libraries may not seem like a hotbed of innovation, but many are transforming local communities by lending out all sorts of things useful to the home cook.
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Why You Shouldn't Use Parchment Paper For Roasting Vegetables
Roasted vegetables are delicious and easy to prepare, but there are still some things that can trip you up, including using parchment paper to line your pan.
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Are Suet And Lard The Same Thing?
In the world of animal fats, lard and suet are two of the major players. But you really need to know how they differ before using them in a dish.
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The Type Of Cheese You Should Never Store In The Freezer
If you have leftover cheese, you can freeze it for up to two months; however, there's a type you should never put in the freezer. Here's what you need to know.
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Andrew Zimmern's Trick For The Perfect Chewy Chocolate Chip Cookie
If you prefer chewy chocolate chip cookies to crunchy ones, Andrew Zimmern has a hack for you. Discover his simple tip for perfect chewy chocolate chip cookies.
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The WWII Roots Of Spam Musubi
Fortunately, the WWII ration landed in Hawaii where a certain Japanese American lady invented the endearing and enduring recipe for Spam musubi.
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Why The Size Of Your Pan Matters For A Reduction
When making a reduction, there's a lot to keep in mind. But one way to avoid several of the pitfalls when doing so is to choose the proper cookware.
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Why You Should Use Cold Fish To Make Poke
Poke bowls are a delicious and colorful export from Hawaii, and are now enjoyed all over the world. Here's why you should use cold fish to make poke bowls.
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Most Of The World's Saffron Comes From This Country
Saffron may seem magical to those who haven't used it before. It isn't hard to find on the market, but which country produces the most of it?
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12 Best Substitutes For Spinach
Spinach has a prominent place in all sorts of cuisine. However, if you find yourself out of the vegetable, consider these substitutes for your next recipe.
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Marcus Samuelsson's Path To World-Famous Chef Is Inspiring
If you're looking for an inspirational story to perk up your afternoon, look no further than Chef Marcus Samuelsson whose story begins in a hut in Ethiopia.
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Why You Can Skip Greasing The Pan For Ina Garten's Lemon Bars
What seems like a vital step for making a nonstick batch of lemon bars is one that Ina Garten skips. Here's why you don't always have to grease your pans.
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The Difference Between Marzipan And Frangipane
Thanks to their creamy sweetness, almonds are popular in desserts. But what's the difference between marzipan and frangipane? Here's what you need to know.
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12 Unexpected Gas Station Eats In Texas
At these eateries, you can fill your gas tank and your belly, the latter with treats ranging from Texas-style barbecue to Czechoslovakian stuffed pastries.
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The Curing Process Smithfield Hams Must Go Through
Ham is in the pantheon of meats made during the holiday season. Here is the curing process that a Virginia ham produced by Smithfield Foods goes through.
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Why Smell Is Probably Not The Best Way To Judge The Safety Of Leftovers
Certain habits, like reheating leftovers more than once or always using the "sniff test" as your source of judgment, may be setting you up to get sick.
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The Cooking Technique That Ina Garten Swears By For Scrambled Eggs
Ina Garten has a scrambled egg technique she swears by that she says will create soft and fluffy scrambled eggs every time.
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Why You May Want To Bake Your Next Pie In A Metal Pan
Some qualities that make a good pie are that it will have a tender and flaky crust and be "golden but not burnt" in color. Here's how to attain just that.
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