Cooking

For Restaurant Quality Tempura, Make Sure To Use The Right Frying Oil

Mastering restaurant-quality tempura starts with the right oil - Taihaku sesame oil’s delicate flavor elevates frying, but it comes at a cost.

By Bobby Lewis Read More

The Trick To Make Your Breakfast Bagels Even Better

Even though people enjoy bagels in all sorts of ways, there still seems to be more variations to discover. This little trick is a great jumping-off point.

By Bobby Lewis Read More

So Are We Supposed To Use The Microwave's Popcorn Button Or Not?

There's a button on microwaves that is an auto-set for cooking popcorn, but it's debatable whether or not to use it and some brands instruct against it.

By Dylan Murray Read More

The Umami-Packed Sauce You Need To Start Brushing On Corn On The Cob

If you don't find yourself typically thinking outside of the box when it comes to corn on the cob, this flavorful sauce could help get the gears turning.

By Bobby Lewis Read More

Sour Cream Is The Key To A Delectably Tangy Vanilla Ice Cream

If you ever have the pleasure of making ice cream at home, sour cream is the surprising ingredient that you have to try out in your next batch of vanilla.

By Bobby Lewis Read More

Canned Soup Gets An Instant Upgrade With One Unexpected Ingredient

Canned soup is a convenient way to get the nutrients you need, but sometimes the flavor can be lacking. Use this common ingredient for better tasting soup.

By James Andersen Read More

13 Ways To Jazz Up Your Classic Cream Of Mushroom Soup

Cream of mushroom soup is a tasty option to serve as an appetizer or main course. Find out how to enhance the basic recipe for a delicious and novel version.

By Anita Surewicz Read More

Lengthwise Vs Crosswise: What's The Difference Between The Cutting Methods?

Even if you're pretty good with a kitchen knife, sometimes the terms chefs use can be forgotten. This is the difference between these two fundamental cuts.

By Bobby Lewis Read More

Why Not Every Vegetable Should Be Used For Meal Prepping

Meal prepping is a great way to take the work out of weekday lunches or weeknight dinners. These are the best vegetables to use when making food in advance.

By Creshonda A. Smith Read More

The Ultimate Bread Swap For The Best Grilled Cheese Of Your Life

Grilled cheese sandwiches are the ultimate feel-good comfort food. This bread swap with help you take your grilled cheese game to the next level.

By Amrita Ray Read More

Make Tomato Slices Your Next Show-Stopping Appetizer With Brown Butter

Brown butter elevates the fresh sweetness of a good tomato into a surprisingly complex flavor experience that has been compared to buttered lobster.

By Bobby Lewis Read More

The Cream Of Mushroom Soup Swap That Your Green Bean Casserole Needs

Green bean casserole is a much-loved dish for good reason, but if the popular version with cream of mushroom soup feels stale here are some new ideas to try.

By Jonita Davis Read More

The Biggest Mistake You're Making With Green Bean Casserole

When done right, green bean casserole makes for a great addition to any large meal, but this one mistake could be causing your casserole to turn out bland.

By Iva Sorsa-Sunic Read More

Move Over Bread Bowls, There's A Better Edible Vessel For Soup

Skip the carbs from a bread bowl and enhance the flavor and presentation by serving your soup or stew in this creative, edible alternative.

By Shannon Dell Read More

15 Surprising Coleslaw Ingredients You've Never Considered Using To Mix Things Up

Coleslaw can be a bland side dish at a party, so we've come up with some surprising ingredients you may want to add to your next batch to mix things up.

By Caroline Lefelhoc Read More

Martha Stewart's Trick For Fluffy Baked Potatoes Is Genius

If you dream of making restaurant-quality baked potatoes at home, this Martha Stewart tip for supremely fluffy spuds will be right up your street.

By Bobby Lewis Read More

Does It Matter If You Buy Fresh Or Dried Pasta At The Grocery Store?

It's no secret that fresh pasta is seen as superior to dried pasta by many, but it's not quite so simple. There's a time and a place for both, here's why.

By Zhuotong Scarlett Han Read More

The Temperature Rule To Remember For A Lump-Free Gravy

Lumpy gravy is the stuff of Thanksgiving nightmares. Use this handy temperature trick to ensure you get a silky, smooth consistency every time.

By Antoinette Goldberg Read More

The Fruit You Should Pickle For A Bite-Sized Sweet And Tangy Snack

Pickling is less about preservation these days and more about flavor. But while vegetables usually steal the show, this fruit is just begging to be pickled.

By Zhuotong Scarlett Han Read More

Start Freezing Your Leftover Beer And Thank Us Later

If you often find yourself with beer left in your can or bottle, you don't need to waste it by pouring it down the drain. Here's what to do with frozen beer.

By Zhuotong Scarlett Han Read More

13 Chef-Approved Tips For The Best Mashed Potatoes

We consulted chefs for ways to improve your mashed potatoes, from using the correct potatoes to cooking them correctly and mashing them so they are just right.

By Emily Monaco Read More

Give Scrambled Eggs A Flavor Boost With One Japanese Ingredient

There are all kinds of tricks you can find to improve the taste and texture of scrambled eggs, but this Japanese ingredient just might take the cake.

By Zhuotong Scarlett Han Read More

Alton Brown Has A Genius Method For A More Flavorful Grilled Cheese

Celebrity chef Alton Brown doesn't just rely on ingredients when he makes the ultimate grilled cheese sandwich, he also has a special cooking technique.

By Kendra Mahaffey Read More

Here's How Many Spuds You Need Per Person For Mashed Potatoes

If you're making mashed potatoes for a large group of people it can be difficult to know just how much to make. Here's a simple way to figure that out.

By Dennis Lee Read More

The Simple Bread Swap For Flaky And Buttery Holiday Stuffing

Thanksgiving stuffing is one of the highlights of the holiday meal. But if you want to mix things up this year, try this mouth-watering starch swap.

By Stephen Bradley Read More

The Major Knife Mistake To Avoid When Using A Cutting Board

Trust us, you've almost certainly made this knife mistake before. If keeping your knife sharp and safe is important to you, you ought to stop doing it though.

By Sam Worley Read More

A British Crisp Sandwich Is Almost Too Simple To Make

The British are known for many foods, but the crisp sandwich is the kind of meal that can be enjoyed regardless of class or status and it's so simple to make.

By Sam Worley Read More