Why Microwaving Uncovered Sauce Is A Disaster Waiting To Happen
Heating up some sauce for a pasta or a meat dish should be a quick and easy affair. However, putting it in the microwave uncovered is a recipe for disaster.
Read MoreHeating up some sauce for a pasta or a meat dish should be a quick and easy affair. However, putting it in the microwave uncovered is a recipe for disaster.
Read MorePasta sauce seems so simple given how few ingredients typically go into it, but you can get it wrong. This is one ingredient that should never be included.
Read MoreNever suffer through another soggy piece of fried chicken again. Swap in this retro ingredient for a crispy crunch that lasts longer than leftovers.
Read MoreAll vegetables have their place in the kitchen, but they certainly don't all get the same love. One, in particular, stands out to Ina Garten as deserving more.
Read MoreMost of us have struggled to successfully remove the rind from a watermelon. Fortunately, Alton Brown has a hack that makes this tricky task extremely simple.
Read MoreWhen you order a salad in a restaurant, you'll often get perfectly balanced flavors that put your homemade salads to shame. We asked two chefs why this is.
Read MoreThe pre-cooked tamales that you can buy six dozen at a time from Costco differ from traditional Mexican tamales on a just few small details.
Read MoreRee Drummond’s lasagna swaps the regular meat for something a little hotter, giving the dish a spicy twist. Here’s how to make your own version.
Read MoreCedar plank grilling is an easy way to add some unique flavor and moisture to your salmon and other food, and following these tips will ensure success.
Read MorePancakes are a simple and delicious breakfast, but with a clever seasonal upgrade from Martha Stewart herself, they take on a whole new level of charm.
Read MoreTired of pricking your potato with a boring old fork? Meet the potato nail, a total DIY-core spear that bakes the fluffiest spuds, lickety-split.
Read MorePlastic cutting boards are getting a lot of attention recently as people begin to question where the microplastics in their body are coming from. Are they safe?
Read MoreThat leftover pizza isn't going to eat itself. But you'd like it hot and crispy — which your microwave won't deliver. Luckily for you, there are other options.
Read MoreFor perfectly fried fish with a golden, crispy crust, the dredge is key. We asked a seafood expert for some pro tips when making it at home.
Read MorePotatoes are a staple ingredient in Western countries, but yuca has yet to carve out its place. What's the difference between these two root vegetables?
Read MoreMany home chefs look down on canned tomatoes, but the professionals understand their value. Giada De Laurentiis always keeps this kind in her pantry.
Read MoreJapanese knives get lots of buzz, but do they really deserve all the hype? Our expert weighs in on how Japanese craftsmanship slices and dices the competition.
Read MoreFish fillets left in the fridge too long might develop an overly "fishy" taste, but fortunately that issue can be easily reversed with one kitchen staple.
Read MoreLets normalize lazy lasagna. Dig into the most delicious reason to make lasagna a day ahead, and discover why you'll never want to eat the fresh stuff again.
Read MoreChicken caesar salad is supposed to have big flavor, but the chicken often comes off bland. Boost the chicken's flavor with one additional prep step.
Read MoreWant ice cream but can't be bothered to go to the store? Two ingredients and some patience are all you need to make a wonderful soda-flavored ice cream at home.
Read MoreFor delicious fuss-free fish tacos, try using a simple one-pan method. We asked a seafood expert for some top tips on how to get the best results.
Read MoreDo you cheese up your marshmallows? Well, leave it to TikTok to create a cheesy marshmallow treat that forever divides the internet.
Read MoreGive raw broccoli salad the warm dressing treatment to boost both the taste and texture of the classic dish. Here’s how to make it like a pro.
Read MoreThere are many advantages to cooking salmon straight from the freezer, according to this seafood expert. Here’s how to do it for the best results.
Read MoreSoy sauce is well-known at this point, but ponzu sauce is a little more obscure. If you've recently come across ponzu sauce, you may wonder how it differs.
Read MoreFixing eggs with perfectly set whites and smooth, runny yolks is a challenge that has bedeviled cooks for ages. But with a few expert tips, it's easy as can be.
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