Does Vinegar Really Make Peeling Hard Boiled Eggs Easier?
We heard a rumor that adding vinegar to the hot water when making hardboiled eggs makes them easier to peel, so we tested it out for ourselves.
Read More-
-
How To Serve Canned Tuna And Mayo The Japanese Way
Namiko Hirasawa Chen tells us how to serve up canned tuna and mayo, Japanese style. It's hard to miss with onigiri using the right creamy whip.
Read More -
Should You Store Apples At Room Temperature Or In The Fridge?
Properly storing fruit can be confusing. Some fruit is best left at room temperature while others require prompt refrigeration. What about apples?
Read More -
Bobby Flay's Tip For Perfectly Melted Cheese On Burgers
Want to make your next cheeseburger as juicy and moist as possible? Well, Food Network star Bobby Flay has the greatest and simplest tip.
Read More -
How To Fix Lumpy Gravy When You're About To Serve Dinner
Gravy seems simple, but it's hard to hide your mistakes when gravy turns out lumpy instead of smooth. Luckily, there are a few tricks you can use to fix it.
Read More -
The Creamy Ingredient You Need For Better Boxed Mac And Cheese
Keep the nostalgia and simplicity of boxed mac and cheese, but elevate it to luxurious goodness with just one ingredient that you probably have in your fridge.
Read More -
How To Revive Dry Thanksgiving Turkey
Turkey can be so easy to overcook; everyone has a story of biting into dry turkey on Thanksgiving day. Here are some tips to fix dry turkey.
Read More -
The Unexpected Filling Your Next Batch Of Stuffed Peppers Need
Stuffed peppers are a classic standby for dinner, but if you're bored of the same old combinations, it's time to give a Mediterranean inspired filling a try!
Read More -
What To Do With Your Heaps Of Mashed Potatoes After Thanksgiving
When Thanksgiving dinner is over and you've eaten your fill, you're likely going to have leftovers. Here are some ideas for how to use leftover mashed potatoes.
Read More -
The Common Marinade Mistake That Is Ruining Your Chicken Dishes
Chicken isn't exactly bursting with flavor on its own, so a good marinade is key to creating high quality dishes. Just make sure you aren't making this mistake.
Read More -
The Absolute Best Bread For Elevated French Toast
Expert Kyle Mendenhall of the Snooze A.M. Eatery let us in on what he thinks is the best bread option for French toast. Soft and subtly sweet -- it's a winner.
Read More -
How Long Are Onigiri Good For After They're Made?
Discover what Namiko Hirasawa Chen, creator of Just One Cookbook, has to say about the life of onigiri once prepared. See this and other hand roll tips!
Read More -
The Kitchen Tool Julia Child Called 'Revolutionary'
Julia Child loved to experiment with cooking gadgets and equipped her kitchen with all the mod-cons. This revolutionary appliance was one of her favorites.
Read More -
Here's How Many Apples You Need For Your Apple Pie
Apple pie is relatively straightforward, but that doesn't mean you can't mess it up. One common problem is using the wrong number of apples for the job.
Read More -
How Rachael Ray Keeps Mashed Potatoes Warm All Dinner Long
When preparing a big meal, not every dish is going to be cooking at the same time. Mashed potatoes are a good option to prep early, but how do you keep it warm?
Read More -
Ingredients You Should Be Adding To Your Egg Salad
Egg salad can be a bit boring, so here are some exciting ingredients you can add to it to spice it up and make it more interesting for your taste buds.
Read More -
The Trick To Making Chow Mein That Tastes Like Chinese Takeout
The craving for hot noodles demands satisfaction but you don't have to order takeout every time you get the noodle itch. Here's how the pros make chow mein.
Read More -
Princess Diana's Favorite Meal Was Wonderfully Simple
One might think Princess Diana's preferred meals were gourmet delicacies, but her favorite dinner was a simple dish that you could make tonight.
Read More -
The Mysterious Origin Story Of Thanksgiving Turducken
A turducken is a cooked turkey stuffed with a chicken stuffed with a duck. But although it's a relatively recent American dish, its history goes back centuries.
Read More -
The Marinating Technique That Makes Stir-Fried Meats Extra Tender
Stir-fry is a simple and effective way to get the nutrients you need, but sometimes the tiny pieces of meat get too dry. This Chinese marinating trick can help.
Read More -
How To Properly Reheat Leftover Pancakes
Pancakes are a surprisingly good food to store in your fridge or freezer for another day, but that won't matter if you don't know how to reheat them properly.
Read More -
The Bread Swap That Gives You A Fall-Inspired Grilled Cheese
Fall leaves called for grilled cheese, but why settle for a year-round type of bread when you could pick something seasonal to fully enjoy those autumn flavors.
Read More -
Here's How To Grate Ginger Without A Special Tool
There are plenty of recipes that call for grated ginger, but that doesn't mean you need to go and buy yet another niche kitchen tool. Try this trick instead.
Read More -
Gullah Cuisine And Its Role In Southern Food History
The African ingredients and cooking traditions of the Gullah people have had wide-ranging impacts on dishes of the South, and across the country.
Read More -
Ina Garten's Simple Must-Haves For Her Freezer
Ina Garten has seemingly endless tips for making things run smooth in the kitchen. See which quick-grab items she likes to store in her freezer.
Read More -
The Secret To Making Crispy Egg Rolls At Home
Egg rolls make a great appetizer, and yet the egg rolls you make at home never seem to compare with those from a restaurant. Here's the secret to fixing that.
Read More -
Gordon Ramsay Even Peels Boiled Eggs Better Than Everyone Else
Gordon Ramsay's simple technique for peeling hard boiled eggs is probably what you're already doing, just in a different order.
Read More
