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Cooking

  • Water flows from a pot filler into a pan on a stove

    Is A Pot Filler Really Worth Investing In?

    Are pot fillers just a luxe design flex, or are they the key to convenient cooking? From budget, to reno, to daily use, here's why you need one, or don't.

    By Ellery Weil 16 min ago Read More
  • Canned corned beef on an English muffin

    Don't Skip This Step Before Eating Canned Corned Beef

    Corned beef hash every day, and twice on Sunday. But if you're not giving your canned corned beef a bath, you're missing out its true, succulent flavor.

    By Laura Christine Allan 56 min ago Read More
  • Woman holding fork with broccoli floret on it with undesirable look on her face

    If You Want To Bring Vegetables To A Potluck, Skip The Basic Veggie Tray

    A veggie tray is kind of boring, let's be honest. Even if it is a familiar dish to all, you can elevate your next potluck by getting a little more creative.

    By Haley McNamara 8 hours ago Read More
  • steamed mussels in a pot

    How Long Should You Wait Before Giving Up On A Mussel To Open?

    When cooking mussels, you'll notice that the majority of them will open when they're done. If you're left with some stubborn ones, here's what to do.

    By Maria Scinto 8 hours ago Read More
  • homemade beef jerky on a wooden board

    Homemade Jerky Without A Dehydrator? Yes, It's Totally Doable

    If store-bought jerky prices are getting you down but you don't have the kitchen space for a dehydrator, there is another option available to you.

    By Maria Scinto 9 hours ago Read More
  • Slow cooker with two bowls in front of it

    12 Foods That Don't Belong In A Slow Cooker

    Slow cookers are incredibly convenient, but they're not designed to handle all types of food. These ingredients don’t fare well in the appliance.

    By Anita Surewicz 9 hours ago Read More
  • hand pouring marinade onto raw tuna

    You're Likely Making This Marinating Mistake When Grilling Seafood

    Grilled seafood can certainly benefit from a marinade. But unless you want it to steam in that juice instead of searing, you'll want to avoid this mistake.

    By Maria Scinto 13 hours ago Read More
  • Various sushi rolls on light colored tray

    What Is The Ideal Temperature For Sushi Rice And How To Nail It Every Time

    Sushi is more closely identified with the raw fish meat which accompanies it, but the rice is equally important. Here's how to nail it every time.

    By Rolland Judd 20 hours ago Read More
  • close up of corn flakes cereal

    The Old-School No-Bake Dessert That Transforms Corn Flakes Into A Sweet, Crispy Treat

    With corn flakes cereal and a couple of other pantry staples, you can make delicious and satisfying cookies without even turning on the oven.

    By Iva Sorsa-Sunic 1 day ago Read More
  • Burnt ends on parchment paper with corn bread

    The Easy Way To Make Bologna Burnt Ends

    Once again proving that there's nothing bologna can't do, get ready to chop, season, and smoke your way to the best bologna burnt ends you've ever tasted.

    By Jonathan Kesh 1 day ago Read More
  • Oprah Winfrey smiling

    The Bougie Ingredient Oprah Tops Her Scrambled Eggs With

    Leave it to Oprah Winfrey to turn basic scrambled eggs made at home into a luxurious treat. This addition may not be relatable, but it sure is delicious.

    By Iva Sorsa-Sunic 1 day ago Read More
  • A beautiful spread of foods laid out on an outdoor table

    Dishes No One Wants You Bringing To A Summer Cookout (But Won't Say It Out Loud)

    Not every dish is welcome at a summer cookout. Some foods clash with the summer heat, the picnic vibe, and the practical realities of outdoor dining.

    By Fletcher Huntley 1 day ago Read More
  • Sliced Spam on a plate with tomatoes and spices

    The Simple Prep Step That Makes Spam A Lot Less Salty

    If you're not feeling the salt bomb vibe, try this extra prep step when you're cooking Spam to get all of the meaty flavor with a lot less of the sodium.

    By Laura Christine Allan 1 day ago Read More
  • A hand holds up a cabbage head in front of a display of other cabbages

    How To Core Cabbage Like A Total Pro

    Cabbage can be an intimidating ingredient to work with simply due to how bulky it is, but you'll need to learn how to core it if you plan on cooking the veggie.

    By Ashley M. Jacobs 2 days ago Read More
  • Martha Stewart in pearl necklace and colorful jacket

    The Sunday Breakfast Spread Martha Stewart Makes For Her Employees

    Martha Stewart has an enormous property thanks to the millions she's made throughout her career. This is the breakfast spread she serves her team on Sundays.

    By Erica Martinez 2 days ago Read More
  • Mick Jagger and The Rolling Stones performing on stage

    The Family-Style Way The Rolling Stones Eat Hot Dogs

    This non-traditional hot dog recipe is hearty, filling, and requires a fork. Courtesy of The Rolling Stones, it is great for serving a crowd.

    By Kylie Thomas 2 days ago Read More
  • Kyra Sedgwick in red dress at event

    Kyra Sedgwick's Go-To Pasta Dish Is Super Simple To Make

    Kyra Sedgwick isn't exactly famous for her cooking, but that makes this go-to pasta dish of hers all the more relatable. Anyone can throw it together.

    By Erica Martinez 2 days ago Read More
  • King Harold angrily dips a skewer into boiling oil in Shrek 2

    The Cubed Meat King Harold Eats In Shrek 2 Is Actually A French Delicacy

    Among the many strange sights in "Shrek 2" is King Harold's meal of cubed beef dipped in ... something. What he's eating has a long and convoluted history.

    By Joe Hoeffner 2 days ago Read More
  • Cucumber sandwiches

    Throwback Summer Foods People Don't Eat In 2025

    While some picnic, potluck, and cookout favorites have hung onto their popularity, other seasonal dishes have fallen by the wayside over the years.

    By Holly Riddle 2 days ago Read More
  • melon ball salad in bowl with mint sprigs

    This Vintage Kitchen Gadget Should Make A Comeback For Summertime Salads

    The melon baller, humble but dependable tool for many vintage summer get-togethers, delivered perfect spheres of melon to your parents. It's due for a reprisal.

    By Lindsey Reynolds 2 days ago Read More
  • homemade beef jerky in a bowl

    The Secret To Homemade Beef Jerky That's Melt-In-Your-Mouth Tender

    Homemade beef jerky is easy to dry out. If you're looking to improve the tender texture of your jerky recipe, this is how the pros make it happen.

    By Maria Scinto 2 days ago Read More
  • Scraping a fried egg off the surface of a non-stick pan

    11 Reasons Your Food May Be Sticking To Your Pans

    It’s frustrating when your food sticks to the pan during cooking. Here’s why it happens, and what you can do to prevent it happening in future.

    By Dylan Myers 2 days ago Read More
  • A cast iron pan on a black surface near herb springs and garlic

    The Type Of Fat You Should Avoid Using To Season Your Cast Iron Pans

    Isn't bacon fat or other saturated fats the key to seasoning a cast iron pan? Actually, that's not true; read our expert's thoughts on the right fats to use.

    By Joe Hoeffner 2 days ago Read More
  • Multiple differently sized square containers with rice

    How Much Rice Should You Be Boiling Per Person?

    Although it's one of the easiest foods to prepare, it causes many home cooks to overthink, so we asked an expert how to correctly measure uncooked rice.

    By Rolland Judd 3 days ago Read More
  • Cans of spam stacked on top of each other

    Why You Might Not Want To Cook Spam In Oil

    Spam isn't exactly a fussy ingredient to work with, but if you've been cooking it with oil in a pan there's a good reason you might want to stop.

    By Dennis Lee 3 days ago Read More
  • A large bowl of egg salad

    The Mayo Swap That Gives Egg Salad A Tasty Mediterranean Upgrade

    Not everyone loves mayonnaise in egg salad, and even if you do like the condiment, a change from time to time is nice. Here's what to use instead.

    By Ashley M. Jacobs 3 days ago Read More
  • chili in bowl

    Our Favorite Canned Chili Comes From An Iconic Brand

    After taste tasting eight brands of canned chili, this one rose to the top of the list lives up to its name and is an affordable choice for a ready-to-eat meal.

    By Mathieson Nishimura 3 days ago Read More
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