The Slow Cooker Tactic You Should Use Before Grilling Thick Cuts
It's undeniable that grilling provides great flavor to cooked meats, but it isn't always the best at handling thick cuts. That's where the slow cooker comes in.
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.
Read More -
The Food To Avoid At A Hotel's Continental Breakfast Buffet
While buffet lovers can't pass up a good spread, there are certain items that should be skipped to avoid possible foodborne illnesses.
Read More -
Don't Toss Out That Empty Peanut Butter Jar, Make A Latte Instead
When you get to the end of your peanut butter jar, there is a tasty way to find one more use for it while it still has remnants of the spread inside.
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.
Read More -
How To Get The Perfect Pie Crust Crimp
It won't matter how tasty your pie is if the crust turns out looking less than ideal. For a good-looking pie, you need to learn how to properly crimp the crust.
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.
Read More -
Here's What You Should Be Doing With Extra Pumpkin Pie Filling
When you're baking pumpkin pie, it's better to have more filling than not enough. But before you throw out the extra filling, try out these tasty ideas first.
Read More -
Here's How Many Glasses Of Beer Are In A Pitcher
Ordering pitchers in a bar is a great way to enjoy a few drinks with friends. But how many beers do you actually get from one standard-sized jug?
Read More -
You Probably Don't Tip At Fast Food Restaurants, But Should You?
Gratuities have long been expected at fine dining or sit-down restaurants, but since the pandemic, many wonder if they should be tipping in the drive thru.
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.
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.
Read More -
Don't Make This Embarrassing Cheese Mistake While Dining In France
Unlock the secrets of French cheese etiquette-timing, pairing, and cutting tips to avoid faux pas and savor like a true fromage connoisseur.
Read More -
The Sweet Bitters That Belong In Your Bourbon Drinks
Add a dash of sweetness to an old fashioned cocktail using chocolate bitters. This sweet and spicy drink seasoning will enhance the flavors in bourbon.
Read More -
The Case For Adding Velveeta To Your Fudge
Velveeta isn't the first ingredient that springs to mind when you think of fudge. However, the case for adding Velveeta to fudge is surprisingly strong.
Read More -
NFL Players Have An Overwhelming Craving For Uncrustables
With a sweet and salty filling and a soft outer pocket, Uncrustables are a perfect energy-boosting snack. And apparently, the nation's NFL players agree.
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.
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.
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.
Read More -
How Peppermint Came To Dominate The Holiday Season
Why is peppermint the holiday flavor? From medieval feasts to candy cane machines, discover the festive history behind this seasonal favorite.
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.
Read More -
Is There A Difference Between Chocolate Chips And Morsels?
Chocolate is a baker's best friend, but the wide variety of types of chocolate ingredients can seem overwhelming to novice bakers. Here's the difference.
Read More -
The French Restaurant That Served Julia Child A Life-Changing Meal
Julia Child is famous for her love of French food and that lifelong passion of hers all started when she visited this historic restaurant in Normandy, France.
Read More -
Metal Vs Glass Pans: Which Should You Be Using For Your Bakes?
It may seem like the pan you bake something in is fine so long as it's big enough to hold the contents, but the material the pan is made of matters a lot.
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.
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.
Read More -
Amazon Choice's Number One BBQ Sauce Is Good For One Basic Thing
If you're looking for what's popular in the barbecue sauce scene, this bottle has a great origin story. But although it's popular, it's only good for one thing.
Read More
