The Cucumber Ina Garten Recommends For Tzatziki
With its two base ingredients on the watery side, tzatziki can be tricky to get right, but Ina Garten offered up the best cucumber for the job.
Read More-
-
How To Tell If Your Dates Have Gone Bad
Like any fruit or vegetable product, dates have an expiration date (forgive the pun). But how can you tell when that time has come?
Read More -
The Simple Trick To Avoid Overcooking Instant Pot Pasta
Creating an easy, tasty pasta in the Instant Pot is pretty straightforward, but there's one thing you'll want to avoid and that's overcooking it.
Read More -
Substituting Dried Beans With Canned Is Possible, But There's A Catch
Beans are a treat packed with protein and can be used in a variety of dishes. Here is what you should know about swapping dried and canned beans in recipes.
Read More -
The Frying Tool You Need To Cut Down On Cleanup
If you've got a craving to make fried food, you'll want to have this genius kitchen tool to help limit the mess that's normally created.
Read More -
The Reason Your Blender Mayo Didn't Turn Out Smooth
Mayonnaise is a decadent, versatile condiment, and it's superior when made at home. But the science behind mayo means finesse is its most important ingredient.
Read More -
Why You Should Never Use The 'Self-Clean' Button On Your Oven
If you've ever been tempted to press the 'self-clean' button on your oven, some of these details about the easy option might make you think again.
Read More -
The Sweetener Alton Brown Uses For French Toast
Celebrity chef Alton Brown makes his French toast with only one kind of sweetener, and the end result is as simple as it is perfectly sweet.
Read More -
Why You Should Try Adding Seltzer Water To Your Scrambled Eggs
Scrambled eggs are one of the simplest but most delicious ways to make eggs. Here is why you should add some seltzer water the next time you make them.
Read More -
What To Do With Leftover Potato Peels
These are some delicious alternatives for what to do with those leftover potato peels.
Read More -
The Real Reason Ina Garten Stores Vinegar In The Fridge
Vinegar in various varieties are pantry staples for many home chefs. Here is why celebrity chef Ina Garten keeps her vinegar collection in the refrigerator.
Read More -
Why Some Types Of Food Fare Better In The Microwave
When using the microwave to cook or reheat food, there are some foods that stand up better than others. Here is why some types of food fare better than others.
Read More -
The Real Reason Your Candy Bar May Look Dusty
You've scored your favorite candy bar and finally rip it open, but find that it looks slightly different than you're used to. Is it safe to eat?
Read More -
What Does Poking Holes In The Bottom Of Pie Crust Actually Do?
There's one rule that's important whether you're working with pre-made or homemade pie dough: Poking holes in the bottom of the crust.
Read More -
Why You Should Think Twice About Baking Cake In Nonstick Nesting Pans
Nonstick nesting pans are easy to stack and store, and, per the name, the cakes baked within tend not to stick. But are they really the best tool for the job?
Read More -
The Super Simple Way To Upgrade Your Grilled Corn
This method will offer the same injection of flavor for your corn on the cob as a pre-grill brine in a fraction of the time and with less room for error.
Read More -
The Game-Changing Ingredient You Should Add To Your Pesto
There are so many ways to make this classic sauce, and it's delicious no matter what you serve with it. Learn what to add for the best pesto you've ever had.
Read More -
The Easy Trick To Prevent Ice Crystals On Homemade Ice Cream
While store-bought ice cream does the trick, there's something fun about making a batch from scratch. Learn how to keep crystals out of the finished product.
Read More -
The Two Reasons Basmati Rice Is Crucial For Biryani
Biryani is a rice-based dish, so it's important that the right rice is used. Chefs say that biryani is always made with basmati rice for two important reasons.
Read More -
Why Braised Short Ribs Are So Much Better At A Restaurant
When a home cook tries to replicate certain dishes at home, there are numerous restaurant elements that will probably be missing.
Read More -
Are Fresh Yeast And Dried Interchangeable For Baking Bread?
When you're baking with yeast, it's important to have the right kind.
Read More -
The Best Type Of Knife To Make Cutting A Watermelon A Bit Easier
For as versatile and tasty as it is, there's one infamous moment every watermelon-lover knows and dreads: the cutting. Here's the best knife for the job.
Read More -
How To Know If You're Using The 'Correct' Side Of A Tortilla
How can you tell which side of the tortilla you are looking at?
Read More -
The Game-Changing Spice To Add To Your One-Pot Chicken And Rice
The spice gives chicken and rice "a great dimension of flavor," making it "super delicious."
Read More -
How Veggies Can Help Test The Sharpness Of Your Knives
Is it time to sharpen your knife? Luckily, there's an easy way to assess this, and you probably already have all the tools you need lying around the kitchen.
Read More -
The 2 Most Efficient Ways To Seed A Large Tomato
Have you ever needed to take the seeds out of tomato, but all you've ended up with is a slippery, smushed tomato mess? Here's some advice to master this task.
Read More -
The Foolproof Method To Safely Clean Your Blender
Blenders are notorious for being difficult to wash, but there's one foolproof cleaning method that will keep both your blender and your fingers in good shape.
Read More
