Allergic To Nuts? Try This Ingredient Swap For A Nut-Free Pesto
If you're allergic to nuts, you know that avoiding pesto can be a full-time job. Instead of doing that, try making it yourself with this pine nut alternative.
Read More-
-
Why Does Restaurant Butter Taste So Much Better Than Store-Bought?
Restaurant butter tastes better because of how it's served. The good news is, it's easy to replicate restaurant-style butter in your home kitchen.
Read More -
Enhance The Savory Taste Of Tuna Sandwiches With One Simple Addition
Fish sauce is a staple condiment in Asian cuisine that can do it all, from stir-fries to soups. It can even make a tuna salad sandwich more savory.
Read More -
Here's The Type Of Cinnamon That's Probably In Your Pantry
Not all cinnamon is the same. It turns out that cassia cinnamon is more commonly found in spice cabinets than the more expensive Ceylon cinnamon.
Read More -
The Special Packet Of Flavor You Need For Amped Up Mashed Potatoes
One way to amp up mashed potatoes is with a touch of ranch seasoning, whether it's ranch dressing from a bottle or a ranch seasoning packet.
Read More -
Give Your Tomato Toast A Savory Boost With A Sprinkle Of MSG
You might think of MSG as a no-go ingredient, but this maligned seasoning can actually bring your tomato toast, and plenty of other dishes, to life.
Read More -
Mayonnaise Mistakes You Need To Avoid Making
Mayo is a staple and simple condiment in American cooking, but there are pretty critical mayonnaise mistakes you can actually make. Here's how to avoid them.
Read More -
How To Thicken Chili Without Throwing Off The Taste
Chili doesn't taste complete without a thick, rich broth. If yours is looking a little thin, you can add this ingredient that will blend in perfectly.
Read More -
Here's What Your Canned Pumpkin Puree Is Really Made From
Although most cans of grocery store pumpkin are labeled 100% pumpkin puree, you might not be getting what you think you are when you buy them.
Read More -
This Pantry Staple Will Rescue Overly Sweet Bottled Barbecue Sauce
Bottled barbecue sauce is a convenient condiment, but it often comes too sweet. In order to neutralize the sugar consider adding this pantry item.
Read More -
Is There Really A Difference Between Pico De Gallo And Salsa?
Though many people may use them as interchangeable words, there is actually a difference between pico de gallo and salsa, and it's a pretty big one.
Read More -
Does Red Wine Vinegar Ever Go Bad?
If you've ever found an old bottle of red wine vinegar in the back of your pantry, you might be wondering if it was still safe to use. There is good news.
Read More -
The White Wine Substitute For Cooking That's Already In Your Pantry
Don't keep wine at home? Vinegar is a secret ingredient that can replace wine in your cooking, but there are a few other options available to you too.
Read More -
The Fatty Addition Your Store-Bought Ramen Needs
Instant ramen is an endlessly customizable meal that tastes great with many different add-ins. One you might not have thought of before: bacon grease.
Read More -
These Are The Best Pickles To Serve With Barbecue
Pickles have been served with BBQ for over a century, but which pickles make the best pairing? We dish on the favored variety and, specifically, the top brand.
Read More -
The Mayo Swap You Need For Creamy Deviled Eggs
There's reallly nothing about the classic deviled egg that needs fixing. However, this creamy mayo swap can add an extra kick of tangy flavor.
Read More -
The Tangy Sauce That Makes A Perfect Coleslaw Dressing
Coleslaw gets a bad rap, but if you use this tangy sauce for the dressing, this fresh, crunchy cabbage salad will be so much more than a sad veggie side dish.
Read More -
Does Red Wine Vinegar Contain Alcohol?
Due to its name, is it fair to assume red wine vinegar contains alcohol? We set the record straight once and for all, and reveal more about the ancient vinegar.
Read More -
The Right Way To Freeze Chicken To Avoid Freezer Burn
If you want to prevent your chicken from developing freezer burn, you first have to freeze it properly. Here's how to preserve your poultry the right way.
Read More -
Is Mustard Oil Actually Illegal In The US?
Mustard oil, though popular across Asia, is illegal for internal use in the U.S. Why though? It has to do with a certain type of acid the oil contains.
Read More -
Tinned Fish Is The Key To Deliciously Affordable Charcuterie Boards
Charcuterie boards can require a lot of time and money, but with a few tins of preserved fish in the mix, they can be both affordable and delicious.
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 -
Why You Should Stop Using Unstrained Ricotta Cheese For Baking
Ricotta cheese has a pretty high water content, so if you're using it for baking, you'll want to strain it first. Here's how to wring out your ricotta.
Read More -
14 Ingredients That Will Give Your Tuna Salad A Little Crunch
We've got all the crunch you'd want in your next bowl of tuna salad. From radishes to kimchi, all it takes is a little boost to up your tuna salad game!
Read More -
The Unexpected Ingredient That Makes TikTok's Viral Gluten-Free Croissants
There's an unexpected ingredient making the rounds in TikTok's viral gluten-free croissants. Here's what it is - and what people are saying about it.
Read More -
This Unexpected Berry Is The Key Ingredient In Chipotle Carnitas
If you've ever wondered why Chipotle's carnitas taste different than more traditional versions, it's because of one particularly pungent ingredient.
Read More
