For The Best Fried Okra Stop Slicing It In Circles And Do This Instead
You could be chowing down on the crispiest fried okra, but you're still slicing it in circles. Skip the mushy wheels of sadness and fry awesome okra like this.
Read MoreYou could be chowing down on the crispiest fried okra, but you're still slicing it in circles. Skip the mushy wheels of sadness and fry awesome okra like this.
Read MoreWhen it comes to making hot dogs, the air fryer might not be the best option, but it's a convenient one. Just make sure you use this type of hot dog.
Read MoreThere are certain things you should look for in a fresh tomato when making a sauce -- and certain things you should avoid for the best flavor.
Read MoreOnion rings are a versatile appetizer or side dish. If you want to add extra flavor to your homemade batch, try adding this seasoning after you fry the rings.
Read MoreIf your emotional support bread is King's Hawaiian, cozy up to the world's most comforting breakfast pastry with a 12-pack of rolls and a few easy steps.
Read MoreNapoleon Bonaparte had a fondness for chicken and even took his favorite food to the battlefield. Find out how his kitchen staff adapted to his taste.
Read MoreWith her experience traveling the world and trying a range of cuisines, it seems like Padma Lakshmi would like any food -- but this fruit doesn't make the list.
Read MoreIt's tough to argue that peeling the eggs is the worst and most tedious part about making egg salad. However, this oven trick could save the day.
Read MoreBuying appliances isn’t just about size tags. Small missteps in measuring can cause big headaches and it’s easy to miss details most people never think of.
Read MoreAfter a taste test of store brand bacon, we recommend this particular one for its balance between thickness, saltiness, and a proper lean-to-fat ratio.
Read MoreFried chicken recipes often focus on what you add to the outer coating, but chicken is the primary ingredient. Here's how to pick the best one for the job.
Read MoreWhen you think of canned meat, what comes to mind? Convenient? Preservatives? Unhealthy? But don't buy into all the bad press you hear about canned meats.
Read MoreMaking a filling and satisfying breakfast doesn't have to be difficult or time-consuming, especially when you have this pancake recipe in your back pocket.
Read MoreLots of people prefer different cuts of meat, but Andrew Zimmern says that one particular cut is the best. It's probably not what you'd expect.
Read MoreSay cheese! You'll have a tasty, creamy, and melty cheese sauce on your hands with a little help from these two common pantry ingredients.
Read MoreNot all steak cuts require a marinade as they are already tender and flavorful on their own, but these cuts benefit from some extra moisture and seasoning.
Read MoreSteak tartare is a delightful and luxurious dish to have at a nice restaurant, but making it at home comes with certain risk factors that aren't worth it.
Read MoreNot all maple syrup that you find at the grocery store is the same. Find out the different grades of maple syrup and how to choose the best one for cooking.
Read MoreIf you're using a meat thermometer to ensure your food is done, you're only halfway to avoiding safety issues. You also need to know how to clean it correctly.
Read MoreElevate your chicken dishes instantly with a simple canned ingredient that adds a delicious creamy richness and makes mealtime feel more indulgent.
Read MoreLongHorn Steakhouse knows steaks and it has a wide selection of cuts from porterhouse to sirloin, so it might come as a surprise to learn the most popular.
Read MoreLast minute buys and suggestive sells are sometimes impossible to avoid, but we asked an expert for effective tips on not going overboard with impulse buying.
Read MoreYou need very little to make homemade ice cream; you don't even need an ice cream maker. You just need a blender, frozen bananas, and three more ingredients.
Read MoreBy not following this vital step when bringing home a rotisserie chicken, it can lose freshness -- and in turn expose you to harmful bacteria.
Read MoreAlex Guarnaschelli is a classically trained chef with a penchant for French and Italian cuisines. This is her absolute favorite cookbook to work with.
Read MoreWe consulted seafood chefs and experts to see which cooking slip-ups are keeping us from the delicate flavors, flaky texture, and full potential of our fish.
Read MoreIf tempted to put an expensive, prime cut of steak in your slow cooker, we beg you to reconsider. Here's why the pricey beef cuts don't go in there.
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