The Subtle Difference Between Creole And Cajun Seasoning
Some may think Creole and Cajun seasoning are the same, but that's not the case. Though one can be substituted for the other, there is a subtle difference.
Read More-
-
How Long Can You Store Cooked Rice In The Fridge?
Refrigerating leftover rice is what many of us inevitably do, but rice can't last forever, and so how long is too long to store cooked rice in the fridge?
Read More -
How Does The Maillard Reaction Actually Work?
The Maillard reaction is a chemical process that takes place between sugars and amino acids, resulting in a browning reaction — but it goes beyond appearance.
Read More -
Why You Shouldn't Store Cheese In Plastic Wrap
While your intentions are good, don't make the mistake of wrapping your cheese in plastic wrap for storage, as this method only ends up achieving the opposite.
Read More -
The Truth Behind The Tapping Technique For Watermelons
Tapping watermelons to determine a good watermelon from the bunch is a well-known test that does indeed have method to it.
Read More -
You Should Start Soaking Scallops In Milk. Here's Why
While it may sound like an odd pairing, scallops can benefit from a soak in milk; specifically, milk can help scallops erase their sometimes bad rap.
Read More -
The Best Cheeses To Use For Mac And Cheese
While pasta is a huge part of mac and cheese, nothing is more important than the cheese. From cheddar to Fontina, we found the best cheese for your recipe.
Read More -
The Reason You Should Use Butter And Oil To Fry French Toast
The perfect French toast starts with the right bread, but once that bread is battered and ready to fry, make sure you have a blend of butter and oil in the pan.
Read More -
This Tip Will Change The Way You Cut Your Avocados
This tip for cutting avocados is specifically for how to alternatively cut the fruit, but there are additional benefits that only add to the food hack's case.
Read More -
The Best Way To Fix Overcooked Pulled Pork
If after hours of cooking, you end up with dry, overcooked pulled pork, don't think all is lost for your dish; you can save your pork in a few creative ways.
Read More -
This Might Be The Easiest Way To Check The Amount Of Propane In Your Grill
An empty propane tank has ruined many a backyard BBQ. Luckily, there's a simple way to check how much propane is in your tank – no gadgets required.
Read More -
What You Can Do To Thicken Runny BBQ Sauce
There are few ways to thicken runny BBQ sauce, but to achieve the thick consistency you need to coat your food, we think the best way is a combination of two.
Read More -
This Avocado Egg Salad Tip Is Perfect For Mayo Haters
For those with an aversion to mayonnaise, there's good news from the fruit world as the avocado is the secret tip to making egg salad or tuna salad sans mayo.
Read More -
What's Really In Poultry Seasoning?
Don't limit this seasoning to things with wings. Poultry seasoning can enhance your beef, pork, fish, and even veggie dishes. And it's easy to make your own.
Read More -
Why You Should Consider A Watermelon's Shape When Buying One
Picking a watermelon can often be a guessing game, but as it turns out, the fruit's shape provides a key visual clue about how ripe it is and how it was grown.
Read More -
The Unexpected Spice You Should Try In Your Baked Feta Pasta
The next time you make baked feta pasta, consider adding in a certain spice that, while most often used in desserts, can add something unique to a savory dish.
Read More -
The Reason You Should Bloom Cocoa Powder
Blooming is a technique that draws out the flavors of spices and aromatics more, and as you can guess, bakers have found this is also true with cocoa powder.
Read More -
How Much Lobster You Really Need For Lobster Rolls
When making lobster rolls, everyone has their own preference, but every recipe usually calls for a similar amount of lobster: How much do you need per roll?
Read More -
Think Twice Before Adding Extra Ingredients To Your Burger Meat
You can easily find cooks who subscribe to the idea that adding to your burger meat enhances it, but if you do, you should be sure to do so in a particular way.
Read More -
Whatever Happened To Skittles Bubble Gum?
There was a time when you could actually blow Skittles-flavored bubbles, thanks to Skittles bubble gum, which debuted in the '90s and soon after fizzled out.
Read More -
Why You Should Try Using Buttermilk In Your Mashed Potatoes
The next time you whip up mashed potatoes, you may want to try using buttermilk instead, which not only promises creamy potatoes but also a certain flavor.
Read More -
Nearly 30% Of People Think This Is The Best BBQ Side Dish
Ahead of Memorial Weekend barbecues, we polled Tasting Table readers to get their takes on what the best BBQ side dish is—the winner with 30% is a classic.
Read More -
Guy Fieri's Steak-Searing Tip Will Get You A Perfect Crust Every Time
The cut of meat and the seasoning is just as important as your grilling technique or the temperature of your stove. Find out what Guy Fieri has to say.
Read More -
How Bobby Flay Gets The Creamiest Scrambled Eggs
Bobby Flay shared that his mother was often guilty of cooking eggs too hard, and that he came up with a solution.
Read More -
The Absolute Best Way To Avoid Overly Thick Cranberry Sauce
Cranberry sauce is almost as synonymous with Thanksgiving as turkey. Here is a helpful tip to keep your homemade cranberry sauce from getting too thick.
Read More -
You Should Never Cook Cold Pork Chops. Here's Why
Pork chops are a great choice for a quick weeknight meal, but it isn't wise trying to to save time by taking them straight form fridge to pan.
Read More -
Why Some Steakhouses Wet-Age Steaks
Visiting a steakhouse presents you with a lot of options — including wet vs. dry-aged meat. But what is wet-aging, and why would a steakhouse use it?
Read More
