How To Tell If A Steak Is Done With Just A Touch
If you don't have a thermometer on hand while cooking your steak, don't worry. You can check to see if it is is done just from a simple touch.
Read More-
-
Why Restaurant Baked Potatoes Always Taste Better Than Homemade
Baked potatoes simply just hit different out at restaurants than when you make them yourself at home. According to these experts, here's why that is.
Read More -
The Reason Your Pickled Garlic Turned Out Blue
Your pickled garlic turns blue due to a fascinating chemical reaction. Don't worry -- it's not harmful. Still, you can avoid the color change with a few tricks.
Read More -
What Happens If You Eat Eggshells?
We've all bitten into a plate of eggs and crunched on a piece of eggshell that we somehow missed. But is eating eggshells actually a big deal?
Read More -
Do Leftovers Need To Cool Down Before Going In The Fridge?
You may have heard the conventional wisdom that leftovers should be completely cool before refrigerating. Is this actually true, or is it a misconception?
Read More -
Ina Garten's Ingredient Of Choice For Decadent Deviled Eggs
If you're ever whipping up a batch of deviled eggs, then you have to seriously consider adding this one ingredient, courtesy of the great Ina Garten.
Read More -
The Secret To Perfecting Saucy Nuggets At Home
According to these culinary experts, there are some important secrets to take into account when saucing up your own chicken nuggets at home.
Read More -
How To Get A Crispy Grilled Cheese Crust Without A Panini Press
When you're trying to make a perfect grilled cheese sandwich, there's a baking tool that will help you achieve a caramelized exterior: a cake pan.
Read More -
Grill Your Next Peanut Butter And Jelly Sandwich And Thank Us Later
Peanut butter and jelly are a match made in heaven, so why not upgrade this classic combo by grilling your next PB&J? It's both simple and tasty.
Read More -
The Water Swap That Makes Mashed Potatoes So Much Better
Mashed potatoes are a classic side dish, and they can be made 10 times better if you use chicken stock instead of water when boiling the spuds.
Read More -
Here's Why Your Perfect Baked Potato Keeps Failing
While making the perfect baked potato seems like a simple task, there are a few reasons why yours might keep coming out gritty, soggy, or flavorless.
Read More -
How To Reheat Leftover Chicken Wings In An Air Fryer
If your gameday party ended up under-attended, don't fret. Pop those leftover wings in the air fryer and they'll turn out crispy and delicious.
Read More -
Here's The Key To Coating Strawberries In Melted Chocolate
Only a few steps stand between you and a plateful of chocolate-covered strawberries whenever the craving hits. Here's how to get the best results.
Read More -
How To Make The Crispiest Fries At Home
French fries are easy to make so long as you can follow these few simple rules. We talked with some experts to learn a few french fry making secrets.
Read More -
Canned Tuna Is The Key To Simple Lunchtime Quesadillas
It can be easy to get stuck in that old tuna-sandwich rut. But if you're looking to shake things up a bit, consider the lunchtime canned tuna melt quesadilla.
Read More -
Common Mistakes You're Probably Making With Canned Beans
Canned beans have unlocked potential, and these are are some common mistakes that people make with canned beans of all varieties.
Read More -
The Secret Ingredient That Makes Ina Garten's Potato Salad So Creamy
Ina Garten's secret to the smoothest and creamiest potato salad isn't dairy like sour cream or extra mayo, but something borrowed from pasta-making.
Read More -
This TikTok Salad Is An Easy Way To Use Up A Whole Cucumber
TikToker @logagm has built a big following thanks to his cucumber quart container salads. One of his recipes combines cucumbers and Korean flavors.
Read More -
What's The Best Type Of Potato For Making French Fries?
Which type of potato do the deep-frying experts turn to when they make their own fries? Thankfully, it's a potato we know and love: the russet.
Read More -
The Difference Between Red Hots And White Hots (Other Than Color)
Red and white hots aren't candy. We're talking about hot dogs and their regional variations. A white hot is a frank from New York - here's how they're unique.
Read More -
How To Properly Reheat Crab Legs For Juicy Results
Crab legs can be just as good leftover as they are the first time around. Use a method of reheating that steams them, and you'll trap in much of the moisture.
Read More -
Here's The Fastest Method For Softening Cream Cheese
If you're halfway through a recipe before you realize never took the cream cheese out of the fridge, don't panic. This tip will have it room temp in no time!
Read More -
Here's How Long You Should Be Soaking Potatoes For Crispy Fries
If you want to make the perfect at-home French fry, these two experts recommend giving your sliced potatoes a cold bath before frying them up.
Read More -
Let Refried Beans Act As The Creamy Condiment On Your Next Sandwich
Take inspiration from the mollete, a popular Mexican food, and spread this condiment on your bread to add flavor, protein, and texture to your next sandwich.
Read More -
Can You Make Microwave Popcorn Without A Microwave?
If you think that microwaved popcorn can only be made one way, think again. There are other techniques that make this snack easy and approachable to cook up.
Read More -
Gordon Ramsay's English Breakfast Pizza Is A Combo We Never Expected
Gordon Ramsay knows what people want for breakfast: a full English. However, the chef raised some eyebrows by making an English breakfast pizza.
Read More -
The Canned Soup You Need For Quick And Creamy Pasta
Don't have enough energy to make pasta sauce from scratch at the end of a long day? The can of cream of mushroom soup in your pantry is a quick fix.
Read More
