Why You Should Never Add Mix-Ins To Burger Patties
You might think adding extra ingredients will create a better burger, but that's not the case according to an award-winning pitmaster. Here's why.
Read More-
-
Is There Any Point To Braiding Steak?
There's a viral steak trend making the rounds online where people are braiding their steak, but is there any point to this or is it just for social media clout?
Read More -
Why Mayonnaise Is Crucial For The Best Crab Cakes
If your crab cakes turn out disappointing, it may be because you're not including some mayonnaise. Here's why it's an essential ingredient.
Read More -
What Are Legs In Wine And Do They Affect The Quality?
There are many ways people judge a wine's quality and checking its legs is one of them. But how, if at all, do legs affect a wine's quality?
Read More -
Why Most Wine Doesn't Actually Need To Be Aged
It's a common belief that wine is better when it's aged, but this is not always the case. A winemaker explains why -- and how to age wine if you need to.
Read More -
10 Wendy's Secret Menu Items You Need To Order
Many fast food chains have secret menus, including Wendy's. Enjoy everything that this chain has to offer by checking out its hackable highlights.
Read More -
Never Season Venison Steak The Same Way You Would Beef
When you're cooking venison, the process for seasoning it is different than for beef. We consulted an executive chef to learn how they season venison.
Read More -
Should You Cut An Uneven Piece Of Fish For Even Cooking?
Preparing delicate fish filets can be intimidating for home cooks. We spoke to an expert and got some tips on how to cut and cook fish perfectly at home.
Read More -
Fondant Vs Marzipan: Which Is More Reliable For Your Prettiest Cake?
We asked an expert to explain the differences between marzipan and fondant. Here's what to consider when choosing one for your cake decorating.
Read More -
Review: Heinz's Flavor Tour Sauces Offer A World Of Yum
Heinz has some new sauce flavors out, and we had the chance to taste test them to see if they're worth purchasing. Here's the lowdown on the Flavor Tour sauces.
Read More -
Here's How To Make Gnocchi, Sans Eggs
Eggs are often used in gnocchi to hold the cooked potato and flour together, but they're not essential. Here's how to make it without eggs.
Read More -
Can You Substitute Marinara For Pizza Sauce?
Pizza sauce and marinara sauce look very similar, but can you use either on a pizza? We asked a professional chef.
Read More -
Why Pasta Sauce Is So Much Better After Slow-Simmering
Some pasta sauce recipes recommend hours of cooking -- but why is this necessary? We asked a professional chef to explain the process.
Read More -
12 Microwave Butter Popcorn Brands, Ranked Worst To Best
Not all microwave butter popcorn is created equal. We taste-tested several popular brands of microwave popcorn to see which are the best out there.
Read More -
Is There A Point To Tossing Pizza Dough Around Or Is It All Just For Show?
There's a lot of clout that comes with calling your pizza hand-tossed, but is tossing pizza dough in the air actually doing anything or is it just for show?
Read More -
How Exactly Is Non-Alcoholic Beer Made?
Non-alcoholic beer has gained a huge amount of popularity in recent years, but many non-alcoholic beer drinkers still don't know how these beers are made.
Read More -
How To Use Wood Chips To Give Steak A Smoky Flavor On The Grill
Get that sweet smoke without shelling out for the smoker. A champion pitmaster unlocks the trick to getting smoky steak using wood chips and your grill.
Read More -
The Savvy Way To Roast Food When Your Grill Grates Are Too Full To Use
If you're looking for a new way to load up your grill this year, this savvy cooking method has roots from ancient history but remains popular today.
Read More -
Russian Piping Tips Are The Answer To Your Buttercream Woes
Creating beautiful buttercream decorations for your cakes doesn't need to be difficult. With the right tools, show-topping desserts are just a squeeze away.
Read More -
Here's How To Enjoy Homemade Pizza Night Without Turning On The Oven
Whether your oven is on the fritz or you just don't want to heat up the house so much, there are plenty of alternative methods for cooking delicious pizza.
Read More -
The Absolute Best Kind Of Red Wine To Use For Pot Roast
Red wine is perfect for pot roast because its bold flavors and tannins complement the hearty beef -- but which kind works best? We asked a chef.
Read More -
Give Homemade Pizza Dough A Texture Upgrade In One Step
Whipping up a homemade pie to rival (or best) that of your local pizzeria doesn't always mean more work, sometimes it's just about knowing the insider tricks.
Read More -
Why You Should Think Twice Before Shaking Your Mocktails
Shaking is a great way to chill and dilute lots of different cocktails. But when it comes to mocktails, it might not be the right approach.
Read More -
The Freezer Is Your Best Friend When Decorating Mini Cakes
There are lots of occasions when smaller cakes are better than big ones. But to decorate mini cakes like a pro, you need to use your freezer.
Read More -
Yes, You Can Cook With Boxed Wine. Here's Why It Works
Next time you're choosing a wine for cooking, consider a box rather than a bottle. Boxed wine has several advantages, according to a professional chef.
Read More -
We Tried 10 Popular Coffee Brands To Find Out Which Works Best For An Espresso Machine
Using an espresso machine won't level up your latte if you don't use a good brand of coffee beans. We tried some popular ones to see which works best.
Read More -
When Cooking With Wine, Cheaper Isn't Better
Is it important to use a good quality wine for cooking, or can you choose something cheaper? Expert chef Patrick Ochs has some tips for the best results.
Read More
