Why You Should Wet Your Hands Before Making Burger Patties
Shaping your own patties can let you better season your hamburgers, and ensure they come off the grill looking perfect. Here's why you should wet your hands.
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It Takes More Milk Than You Might Think To Make A Pound Of Butter
While milk is certainly known as the main ingredient of butter, consumers may be surprised by the amount of that goes into making a pound of butter.
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This Is The Best Time To Salt You Burger
Any good burger lives and dies by the quality of its patty, so making sure to get the salt on the meat is pretty crucial; No one likes a bland burger patty.
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Is It Safe To Eat Mealy Apples?
In terms of texture and flavor, a mealy apple is certainly unappealing, but is it actually dangerous to eat?
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What Makes Aligot Stand Out From Regular Mashed Potatoes
Whereas mashed potato recipes urge to avoid overmixing, thoroughly working potatoes can up the starch content in potatoes for the perfect aligot dish.
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Why You Shouldn't Use Cold Eggs When Baking A Cake
Using room temperature butter may be a no-brainer, but it's actually not the only ingredient that you shouldn't add in cold.
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Use This Type Of Potato For Creamier Potato Salad
Home chefs should reach for starchy potatoes when aiming to make a creamier potato salad, while waxy potatoes will maintain their shape in the dish.
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This Is The Best Cut Of Beef For Smoking
You can smoke almost anything, but when comparing different cuts of meat, beef in particular, there are attributes that separate the good from the great.
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Why European Butter And American Butter Are Often Different
Anyone who's tasted European butter knows it tastes a bit different from American butter. Cooks and bakers will point to one significant difference: butterfat.
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You Should Think Twice About Putting Parchment Paper Under Your Broiler
Parchment paper is nonstick, reusable, and convenient -- the perfect tool for just about any job, except one. Here's why you shouldn't use it for broiling.
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Warning Signs Your Asparagus Has Gone Bad
Asparagus is a nutritious and delicious spring vegetable that complements a wide variety of dishes. However, it can easily become rotten and unusable.
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Why You Should Never Dump Pasta Down The Garbage Disposal
Pasta can get tangled up in the blades of your garbage disposal, and cause your pipes to clog when it hardens or when water causes it to swell up even more.
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The Best Way To Seal Chip Bags Without A Clip
Thanks to a new hack, you can now seal your chip bags securely with just a few steps -- and you don't need a clip or any other tool or implement.
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How To Know When Your Pecan Pie Is Perfectly Done
As opposed to fruit pies, pecan pie with its custard filling and nutty toppings are a little less familiar and thus can be a bit harder to judge as they cook.
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The Best Thing To Make With Pan Drippings From Steak
While the browned bits of steak, rendered fat, and leftover juice at the bottom of the pan seem like something you should toss, it's actually worth saving.
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Why Fresh Pasta Isn't Always Better Than Dried Pasta
Both fresh and dried pastas have their place in the pantheon of Italian foods, and the most important thing is to know how each is used.
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How You Should Be Adding Water When Baking Bread
Every little thing affects how your bread will look and taste when it comes out of the oven and the way you add the water and how much is no exception.
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New Study Reveals Environmental Impact Of Swapping Meat For Fungus
A new study published in Nature found that swapping your beef for faux meats made from microbial protein could save massive swaths of rainforest.
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Is It Safe To Drink From Lead Crystal?
You might not have known that crystal glassware actually contains lead. It's a concern for many crystal fans. Is it something to worry about or no big deal?
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How Too Much Liquid Could Ruin Your Mashed Potatoes
If the consistency of your mashed potatoes is turning out stickier than you intended, it's likely because there was too much remaining water.
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Bobby Flay Uses This Secret Ingredient In Salad Dressing
If you're wondering exactly how world-renowned chef Bobby Flay incorporates his secret ingredient in salads, you're in luck. Here are all the sweet details.
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Why You Should Never Get Rid Of The Liquid From Canned Beets
Canned beets are convenient to eat without the hassle of peeling and cooking, but should you save the liquid beets are canned in? Here's what you should know.
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Amy Thielen's New Cookbook Aims To Take The Stress Out Of Last-Minute Parties
Entertaining can become stressful but that doesn't have to be the case, according to Amy Thielen's upcoming book, "COMPANY." Here are the details.
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What Makes Gopuff Different From DoorDash And Instacart?
There's a new kid on the block amongst food delivery apps: Gopuff. Although similar to other apps, there are a few things that make Gopuff different.
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Make The Easiest-Ever Flan With One Secret Ingredient
Are you craving a delicious flan, but don't want the hassle of cooking it over a water bath? Add this ingredient to your mix for the easiest flan instead.
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The Ingredient You Should Be Using For Better Garlic Bread
Crunchy or chewy, extra buttery or just barely coated, pressed vs powdered garlic, it's all on the table when creating the ultimate garlic bread recipe.
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Everything You Need To Know About Gelatin
We take gelatin for granted, despite its unique qualities and place in the culinary lexicon. Plopped on a plate, we rarely question where it comes from.
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