What To Know About The 5 Mother Sauces Of French Cooking
You'll find five classic mother sauces in French cuisine, which can all be used as the base for countless others. Here's what you need to know.
Read More-
-
Carbon Vs. Stainless Steel Woks: What's The Big Difference Anyway?
There may not seem like there is a difference when choosing between a carbon or stainless steel wok, but each are unique depending on what you are cooking.
Read More -
The Sad Death Of The Grapple: The Apple And Grape 'Marriage'
This hybrid fruit seemed like a tasty idea at first but was quickly marred when consumers began questioning the chemical process the apples underwent.
Read More -
You Can Make Gorgeous Designs On Pastries Even Without Proper Stencils
An easy way to decorate beautiful pastries, cakes, and cookies is to use simple stencils but you don't have to spend a lot of money buying them.
Read More -
The Easy Tip Martha Stewart Suggests For Saving Money On Oil
Extra-virgin olive oil is great for everything from sauteeing and marinating, to making sauces or baking, but with so many uses it can be expensive to replace.
Read More -
It's Totally Worth It To Seek Out Vintage Pyrex Cookware
Finding an old set of Pyrex cookware isn't just about adding vintage décor to your kitchen, as there are other very good reasons to own these beloved products.
Read More -
Are Ham Hocks And Ham Bones Exactly The Same?
Ham hocks and ham bones are both intensely flavorful and an excellent addition to a wide variety of dishes, but are we talking about the same ingredient here?
Read More -
What Was The First Flavor Of Campbell's Soup?
You probably couldn't guess what the first flavor of Campbell's soup was, but the simple yet legendary version paved the way for history.
Read More -
Here's Where To Find Honeycomb If It's Not At Your Grocery Store
Honeycomb is a chewy, sweet treat that bursts with honey as you eat it, and a trendy new addition to cheese boards, if you can find it.
Read More -
Bobby Flay's Favorite Cut Of Steak When Cooking For Guests
Choosing a steak that can feed a large group or gathering, stay in budget, and cooks quickly can be a task, but chef Bobby Flay knows just the right one.
Read More -
Why Tomatoes Were Once Feared As Dangerous Poisonous Plants
Tomatoes were once blamed for causing mysterious illnesses and even death, leading many to wonder if they are still dangerous to eat.
Read More -
The Telltale Sign That Your Burger Is Undercooked (Not Just Rare)
Lots of people like a burger that still has some color in the middle, but how pink is too pink? Here's how to tell if your patty is actually underdone.
Read More -
Leftover Pizza Is The Secret For A Better Salad
Leftover pizza is the secret for everything. But you won't believe how smooth a bowl of greens goes down with a slice of pepperoni from the fridge.
Read More -
Adding Batter To Every Cup In A Muffin Tin Is A Rookie Mistake
It seems like common sense to fill every single cavity when making muffins, right? Wrong! Here's what you should do instead for bakery-style muffins.
Read More -
Quiche Vs. Tart: What's The Difference?
Quiches and tarts both have lovely crusts, delicious fillings, and many variations, but they are actually distinct dishes. Here are all the differences.
Read More -
The Unexpected Powder You Need For Thick And Flavorful Soup
Great, delicious soups require plenty of ingredients, but when you are desiring a thicker version, you'll want to grab this unusual sounding product to add.
Read More -
The 5 Global Influences Found In Peruvian Food
Peru is home to some outstanding food thanks in no small part to the various culinary influences from around the world that have impacted it.
Read More -
The Steak You Need For Copycat McDonald's Steak, Egg & Cheese Bagels
Nobody makes a breakfast sandwich quite like McDonald's, but when you desperately want the Steak, Egg & Cheese sandwich at home, this is the meat you'll need.
Read More -
The Type Of Canned Meat You Should Avoid At All Costs
Vienna sausage can be a tasty snack in a compact can. But their size hides some nutritional red flags. Learn why you should avoid this canned meat.
Read More -
For Next Level Cornbread, Reach For An Unexpected Tool
Sure, baking cornbread in a cast iron skillet is great, but when you want even quicker, crispier cornbread, try cooking it in this unexpected appliance.
Read More -
Are Sofrito And Salsa The Same Thing?
Some people confuse sofrito and salsa because they both have tomatoes, onions, garlic, and peppers in common but they both have a purpose in cooking.
Read More -
What Does It Mean When Chicken And Eggs Are 'Pasture-Raised'?
Understanding what goes into the pasture-raised label can help you make more informed choices at the grocery store when selecting chicken and eggs.
Read More -
The Guacamole Alternative You Can Pour Right On Tacos
Guacamole's cousin is similar in color to the popular dip but instead of being thick and chunky, it's a tangy, slightly spicy sauce that's pourable.
Read More -
The Easy Way To Give Macaroni Salad A Tasty Protein-Packed Lift
Adding canned tuna to your macaroni salad not only elevates the flavor, offering complexity and savory depth, and gives a protein punch.
Read More -
For A Hassle-Free Taco Night, Use One Frozen Shortcut
You don't have to make everything from scratch for a taco night that really wows. Use one frozen ingredient for a filling that's as delicious as it is easy.
Read More -
Why Hard-Shell Tacos Are So Controversial
When is a taco not a taco? For some aficionados, a hard shell immediately dispels taco authenticity. We review both sides of the argument here.
Read More -
The Absolute Best Cheese To Use On A Tuna Melt
What's a tuna melt without plenty of melty cheese? A sad, warm tuna sandwich. That's what. Here are the best cheeses to use, according to an expert.
Read More
