The Best Unexpected Side Dishes To Serve At Thanksgiving Dinner
Bored of the same old Thanksgiving dinner but don't want to abandon the classic main turkey dish? Try some fun new sides like cheese balls or ramen salad!
Read More-
-
This Should Be Your Go-To Cheese For French Onion Soup
The warm profile of French onion soup is accompanied with a layer of delicious, melted cheese. But don't just grab any cheese on hand, only this one will do.
Read More -
How Long Are Roasted Pumpkin Seeds Good For?
While a bad pumpkin might look like shriveled, moldy nightmare fodder, it may not be as easy to tell when the seeds aren't good to eat. How long do they last?
Read More -
The Trick To Slicing Hard Cheese Cleanly
Hard cheeses are great for cheese boards but they don't look as nice if you can't get a clean cut. Here's a trick for achieving an aesthetic, straight cut.
Read More -
Amp Up Your Homemade Meatballs With A Dusting Of Hot Cheetos
It might seem a bit unorthodox, but Flamin' Hot Cheetos can give your meatballs a delicious spicy kick and an extra boost of texture. Try it out -- we dare you!
Read More -
How To DIY Your Own Pumpkin Pie Spice This Season
These days, pumpkin spice can be found in nearly everything. But if you want to maximize this fall season, it may be time to make your own pumpkin spice blend.
Read More -
Don't Miss One Key Step After Dredging Fried Chicken
Fried chicken seems like it ought to be easy, but perfection is a matter of nailing several specific things. See the dredge step folks often forget about.
Read More -
Cured Vs Uncured Hot Dogs: What, Exactly, Is The Difference?
What is the main distinction between a cured and an uncured hot dog? A few things, but one of the main ones is how long it will keep in the fridge.
Read More -
The Key To Keeping Spinach Fresh Is Probably Already In Your Kitchen
If your spinach always ends up as a sludge in the bottom of your refrigerator's crisper drawer, you need to know this tip to keep it fresh and crispy.
Read More -
How Is Blended Olive Oil Different From Single Origin?
Single-origin olive oil comes from one particular type of olive from one region of the world, and blended olive oil can be made from a variety of olives.
Read More -
Why You Should Use Sous Vide To Cook Thick Steaks
Sous vide is slowly becoming a more common sight in the everyday kitchen and is a great way to tackle thick cuts of steak thanks to its precision.
Read More -
The Frozen Ingredient That Gives Scrambled Eggs A Lift
For an unconventional (but not radical) take on breakfast, consider tossing a bit of this vegetable into your eggs. It's simple, tasty, and always available.
Read More -
How Restaurants Store Fish To Keep It Fresh As Long As Possible
Just like everyone else, restaurants have to contend with food spoilage. Fish, in particular, can be a difficult ingredient to maintain. Here's how they do it.
Read More -
The Genius Way To Use Mason Jar Bands To Bake Your Muffins
Add another baking tip to your arsenal! When preheating the oven for muffins or cupcakes, break out your Mason jar bands for this clever trick.
Read More -
The Expert Cooking Technique That's Perfect For Large Cuts Of Steak
If you're ready to up your steak game, there's one expert cooking technique you won't want to overlook; especially if you like to cook up thick steaks.
Read More -
The Mistake You're Probably Making When Spraying Brisket
While it's customary to get out the spray bottle when building on that bark on a brisket, there's a good reason to be judicious with that nozzle.
Read More -
The Ultimate Ranking Of Pickle Brands
Most everyone loves a pickle either as a snack or with a meal, but with so many pickle brands out there to choose from, finding the right brand is essential.
Read More -
The Cured Meat The Pasta Queen Never Puts In Her Carbonara
According to the Pasta Queen, bacon should never be used in carbona. Instead, reach for the traditional choice: guanciale (cured pork jowl).
Read More -
The Most Important Thing To Know Before Cleaning Your Pizza Stone
Pizza stones require less maintenance than a lot of other kitchen gadgets, and going overboard with certain cleaning items can actually damage them.
Read More -
Will Lemon Juice Really Kill The Salmonella In Raw Eggs?
Lemon juice is highly acidic and has good reason to be in most kitchens. But could one of those reasons be to eliminate the risk of salmonella in raw eggs?
Read More -
The Differences You Should Know Between Curly, Tuscan, And Russian Red Kale
Kale is a great way to add nutrition to meals, but you might not know which one to eat. Find out the differences between curly, Tuscan, and Russian red kale.
Read More -
14 Canned Foods That Make Delicious Baked Potato Toppings
Baked potatoes are perfect for the colder months, but a plain baked potato isn't all that exciting. Try out some of these canned foods as toppings, instead.
Read More -
Why Lighter Beers Reign Supreme For Battering Fish
If you want to make beer battered fish for dinner, but have never done it before, you might want to try one of these light beers. Here's what you need to know.
Read More -
The Unexpected Addition For Thickening Up Watery Soup
Soup on a cold day is one of the best food gifts in the world, but if yours is watery, it can be disappointing. Next time, try add this ingredient instead.
Read More -
The Biggest Alfredo Sauce Misconception, According To The Pasta Queen
In America, Alfredo sauce often contains cream, but The Pasta Queen says that's wrong; true Alfredo should only have butter and parmesan cheese.
Read More -
If You're Not Using Your Instant Pot When Making Casseroles, You're Missing Out
Casseroles are a great way to satiate appetites and share gratitude, but you don't need to bake them in the oven. Try an Instant Pot for convenience and ease.
Read More -
A Firefighter's Trick For Delicious Cornbread Starts With 2 Boxed Mixes
Firefighters use part of their downtime to feed their crew, so it's no surprise that an amazing cornbread recipe came from out of a firehouse.
Read More
