The Secret Ingredient That Will Change Your Homemade Bread Forever
One quick and easy bread recipe you might not be as familiar with is ice cream bread. Yes, ice cream is a secret ingredient for homemade bread.
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This Is Emeril Lagasse's Favorite Seasoning
Chef Emeril Lagasse shared with Food Network his secret ingredient for when he wants one of his dishes to go, "BAM!" and it's one you can make on your own.
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The Absolute Best Ways To Reheat Pasta
There are a few ways to reheat your pasta and for us, these are the best ways — each varying as far as time and attention but the results are all delicious.
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Why You Should Think Twice About Eating Leftover Catfish
Because the non-oily properties in catfish can make the delicious fish tricky to reheat, home cooks should think twice before reheating it in the microwave.
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Why Adding Salt Is So Important When Cooking Rice
When cooking rice, adding a bit of salt to help infuse flavor into the rice; many of us salt rice after it's been cooked but next time, try it before.
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The Maximum Amount Of Cinnamon You Can Safely Eat Each Day
The maximum amount of cinnamon you can eat per day depends on the type of cinnamon in your pantry: cassia or ceylon, aka true cinnamon.
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One Simple Swap Can Take Your Carrot Cake To The Next Level
Swapping this ingredient in your carrot cake will result in a slightly nutty flavor that will complement the spicy sweetness of your cake. Here are the details.
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Why You Should Always Dry Beans Before Roasting Them
Whether you're working with chickpeas or white beans, the oven can quickly transform most beans into crispy goodness. Always do this before roasting your beans!
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The Accidental Origin Of The Microwave
The invention of the microwave was by accident as its inventor, Percy Spencer, was truly the only one who could have made the cause-and-effect connection.
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How Long Can You Store Bread On The Counter Before It Goes Stale?
Bread is pretty delicate and while it can stay on the counter for some time, there is a limit before a loaf or slices start to dry out and go stale.
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Why It's A Bad Idea To Refrigerate Stone Fruit
Stone fruits include cherries, mangos, dates, and peaches, and while you'll want to preserve these summer fruits, think again before storing them in the fridge.
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Why Bananas And Watermelons Are Technically Berries
Technically, watermelons and bananas are considered berries as they meet all the requirements of the botanical definition of a berry.
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How To Avoid Crumbly Pie Dough
If you've encountered crumbly pie dough when baking, you're not alone; but a simple solution to this is to be mindful of your dough's flour-to-water ratio.
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Study Reveals Possible Link Between Soybean Oil And Neurological Conditions
Soybean oil is one of the most common cooking oils used today but a study out of UC Riverside would seem to underscore warnings about fat and moderation.
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PETA Placed A Bulk Order From One Texas McDonald's. Here's Why
PETA hopes buying a McDonald's menu item in bulk will be enough to keep the item on permanently. Here's what you need to know about the item and the bulk order.
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Why People In The US Used To Avoid Eating Bluefin Tuna
People in the U.S. used to avoid bluefin tuna because it was considered a bloody-flesh fish not fit for consumption; today, it's avoided to save the species.
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Why Steakhouse Beef Usually Tastes Better Than Grocery Store Beef
The reason steakhouse beef usually tastes better than grocery store beef is because of the cut of meat; specifically, how the cut of meat was aged.
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The Reason Washing Chicken Before Cooking It Is A Bad Idea
If you wash chicken before cooking it, you should stop and read about what this practice can do to your sink and the spread of salmonella.
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The Reason You Should Add Baking Powder To Your Mashed Potatoes
Adding baking powder to your mashed potatoes will have a similar effect to what the powder does for baking, resulting in fluffier, airier spuds.
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7 Ingredients You Should Never Pair With Cilantro
Cilantro may be a versatile herb addition to dishes around the world but that doesn't mean it goes well with everything.
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The Secret Ingredient Geoffrey Zakarian Uses In His Sauces
Geoffrey Zakarian's secret ingredient for his velvety sauces happens to be readily available from your local supermarket - but only if it's the French version.
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How Ree Drummond Speeds Up Egg Salad Prep With A Cookie Cooling Rack
We love this clever egg salad preparation tip from Food Network star Ree Drummond, which is sure to make your next batch a quick and easy affair.
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The Secret Ingredient Alex Guarnaschelli Uses In Savory Dishes
'It just seems to fill the gap in flavor that is so often missing,' Alex Guarnaschelli said of her secret ingredient.
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This Could Be Why Your Sweet Potato Casserole Is So Dense
All too often, sweet potato casserole turns out heavy and dense where it should be light and fluffy. What's most often the culprit for leaden casserole?
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Signs That Your Egg Salad Has Gone Bad
When it comes to hard boiled eggs, it can sometimes be tricky to tell exactly when your dish has past its prime. Read on for tips.
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Cake Stuck In A Pan? Why You Should Try Putting It In The Freezer
If you need a fully intact cake, and can't make your mess into cake pops, there's something else you can do besides starting all over.
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Why Your Free-Range Eggs May (Temporarily) Not Be Free-Range
Free-range egg consumers are used to paying a higher price for eggs of higher quality, but they may have to accept eggs from indoor hens.
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