Put Down The Knife. There's A Better Way To Butter Your Corn
If you want to butter your corn without using a knife, then there is a simple (and fun) hack to try out. Just trust us and put down that knife!
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The Biggest Mistake You Can Make When Making A Seafood Boil
If you're investing the time and money in putting together a seafood boil, you'd better do it right! Don't ruin all those ingredients by making this mistake.
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Tired Of Sandwiches? Turn Them Into Salads
Sandwiches are out, and sandwich salads are in. If you're tired of your typical lunchtime go-to, here's how to transform your favorite sandwich into a salad.
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The Grain That Deserves A Spot In Your Next Bowl Of Chili
The next time you're craving a warm, hearty, and spicy bowl of chili, do yourself a favor and grab this dependable grain from your pantry, too.
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How To Make Jiffy Cornbread Better: Add A Spicy Twist
Cornbread is a fantastic addition to almost any meal, because it complements so many other dishes, but don't be afraid to add a little heat to it.
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Don't Add Plain Chicken To Your Salads — Spice It Up With One Extra Ingredient
Plain chicken can be bland, forgettable, and totally boring, even when you mix it into a salad. Instead, use this one fiery ingredient to amp up the flavor!
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How To Shop For Wintertime Groceries
Grocery shopping has become more selective but there are some winter-specific tips that can save you money while finding some unique and tasty items.
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Why Restaurant Tuna Salad Is Almost Always Better Than Homemade
Tuna salad is a seemingly simple lunch staple, but a few factors make all the difference when it comes to restaurant tuna salad versus what you make at home.
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Does Grass-Fed Beef Actually Taste Different From Grain-Fed?
There are plenty of associations we make with grass-fed and grain-fed beef, but at the end of the day they're both beef. Do they really taste any different?
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Are You Supposed To Heat Up Crab Dip?
If you're planning on serving crab dip to some guests, you may be wondering if you should bother to heat it up first. Is it typically served hot or cold?
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The Best Way To Cook Bacon With Absolutely No Mess
Nobody is disputing how tasty bacon is, but not everyone loves cleaning up after. If you're tired of scrubbing grease off the stove, this method is mess-free.
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Is She-Crab Soup Really That Different From Bisque?
For people living near the ocean, two popular ways to prepare crab are she-crab soup and crab bisque, but how different is she-crab soup from bisque really?
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There Are So Many Kinds Of Avocados — So Why Is The Hass King Of Them All?
There are over 500 varieties of avocados available in the world, and yet the Hass is the most popular, for several good reasons.
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The Actual Difference Between Crepes And Pancakes
While crepes and pancakes are both tasty treats often served at breakfast, they're not as similar as many people assume: here's the difference.
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Why Exactly Is Mustard So Yellow?
Mustard is made from ground seeds, which range from white to brown to black in color -- so why is the condiment so yellow?
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Chefs Recommend 5 Ricotta Substitutes For Lasagna, And 2 You Should Always Avoid
Lasagna is typically made with ricotta cheese. But if you're looking for a substitute, these are some expert-approved options to use (and some to skip).
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The Prep Step That Makes For Far Better Meatloaf
While there are numerous meatloaf recipes out there, this one simple prep step is bound to make your meatloaf moister, tastier, and more uniform.
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The Unexpected Oil That Will Level-Up Your Pasta Game
Flavored and infused oils are a great way to elevate pasta dishes. But there's one unexpected oil that works especially well.
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The Sugary Soda That Belongs On Your Next Pork Chops
Pork chops can easily turn out dry or bland -- but marinating the meat with one sugary soda will elevate both the taste and texture.
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What To Know About The 5 Mother Sauces Of French Cooking
You'll find five classic mother sauces in French cuisine, which can all be used as the base for countless others. Here's what you need to know.
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Carbon Vs. Stainless Steel Woks: What's The Big Difference Anyway?
There may not seem like there is a difference when choosing between a carbon or stainless steel wok, but each are unique depending on what you are cooking.
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The Easy Tip Martha Stewart Suggests For Saving Money On Oil
Extra-virgin olive oil is great for everything from sauteeing and marinating, to making sauces or baking, but with so many uses it can be expensive to replace.
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It's Totally Worth It To Seek Out Vintage Pyrex Cookware
Finding an old set of Pyrex cookware isn't just about adding vintage décor to your kitchen, as there are other very good reasons to own these beloved products.
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Bobby Flay's Favorite Cut Of Steak When Cooking For Guests
Choosing a steak that can feed a large group or gathering, stay in budget, and cooks quickly can be a task, but chef Bobby Flay knows just the right one.
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The Telltale Sign That Your Burger Is Undercooked (Not Just Rare)
Lots of people like a burger that still has some color in the middle, but how pink is too pink? Here's how to tell if your patty is actually underdone.
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The Unexpected Powder You Need For Thick And Flavorful Soup
Great, delicious soups require plenty of ingredients, but when you are desiring a thicker version, you'll want to grab this unusual sounding product to add.
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The 5 Global Influences Found In Peruvian Food
Peru is home to some outstanding food thanks in no small part to the various culinary influences from around the world that have impacted it.
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