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Cook
How To Store Pre-Sliced Tomatoes In Your Fridge
Sliced tomatoes can be incredibly delicate, so learn how to to properly store them and use them up, even if they become squishy and overripe.
By Hannah Beach
Cook
How Many Pounds Of Ham You Need Per Person For Easter
By Jennifer Mathews
Cook
Why You Should Always Keep Your Wok Oil In A Squeeze Bottle
By Joey DeGrado
Food
The Stinky Sandwich Charlie Chaplin Loved To Hate
By Joey DeGrado
Cook
The Best Liquors To Amp Up Your Cheesecake
By Sarah Mohamed
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Cook
How Many Pounds Of Ham You Need Per Person For Easter
If you plan to serve a spiral or honey-glazed ham for Easter, there are some general guidelines to keep in mind when shopping including pounds per person.
By Jennifer Mathews
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Cook
Why You Should Always Keep Your Wok Oil In A Squeeze Bottle
Using a wok can be intimidating, so grab a squeeze bottle to oil the pan for greater control over the whole cooking process and less risk of burning your food.
By Joey DeGrado
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Cook
Why You Should Never Eat Raw Flour
We all know that there's a risk of salmonella from raw cookie dough, but there's also a chance of E. coli -- and not from the eggs but the raw flour.
By Catherine Rickman
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Cook
The Best Sweet Potatoes You'll Ever Eat Are Hand Torn
For sweet potatoes that are creamy on the inside, and crispy on the edges, hand tear them into rough, craggy pieces after roasting - and then roast them again.
By Jennifer Mathews
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Cook
How Michael Symon Puts His Own Spin On The Viral Pesto Egg Recipe
We've all seen the viral ways people combine pesto and eggs, but Michael Symon is here to set us straight: Pesto does not belong in a hot pan.
By L Valeriote
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Food
We Finally Know Why Canned Beans Are Foamy When Rinsed
Canned beans make so many meals just that much easier -- they're nutritious, quick, and delicious. But just what is that foam that appears when you rinse them?
By Sharon Rose
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Cook
The Mistake You're Making With DIY Frozen Vegetables
Are your home-frozen vegetables not turning out the way you expected? If you're freezing them raw, that may be the problem -- you need to blanch them first.
By Amy Davidson
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Drink
The Reason Black Ivory Coffee Is So Expensive
Black Ivory isn't an above-average coffee sold at an exorbitant price, but a truly special variety produced in a way unlike any other beans in the world.
By Erica Martinez
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Cook
The Container Matters When It Comes To Storing Grapes
Buying fresh grapes comes with a responsibility to store them properly so they last - and when it comes to the container, the type really matters.
By Hannah Beach
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Cook
Ina Garten's Extra Step For The Absolute Best Vodka Sauce
If you want to enjoy the best vodka sauce of your life, don't ignore culinary queen Ina Garten's advice. Put the sauce in the oven to finish.
By L Valeriote
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Food
The Water Myth Behind Great NYC Bagels
There is little doubt in our minds that New York City produces some of the best bagels in the world, but why is that? It's less to do with water than technique.
By Catherine Rickman
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Cook
For The Perfect Burger, Skip The Pan And Break Out The Plancha
The even heating and large surface area of a plancha contribute to crafting burger patties with a crispy outer layer and a juicy, flavorful interior.
By Kristina Vanni
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Cook
Cereal Is The Coating Alternative That Adds Crunch To Chicken Tenders
Some chicken tenders taste better than ever, especially if the wrong breading is used. If you're making them at home, try an alternative coating with cereal.
By Joey DeGrado
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Cook
Powdered Eggs Are The Foolproof Substitute At Empty Grocery Stores
When eggs are so expensive that they make your wallet hurt, or you can't even find a carton, powdered eggs are an affordable, easy-to-use, versatile substitute.
By Jennifer Waldera
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Drink
Do You Really Need A Coffee Canister To Keep Your Morning Joe Fresh?
Coffee lovers know that there are plenty of gadgets, tools, and machines to make the best, freshest cup of joe. But is a coffee canister necessary?
By Hannah Beach
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Drink
Starbucks Reserve Unveils 2 New Drinks That Embrace Sweet Heat
Exclusively at its special Reserve locations, Starbucks is adding two new drinks to the menu that both feature hot honey as the star ingredient.
By Annie Epstein
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Cook
The Do's And Don'ts Of Adding Dried Herbs To Pasta Sauce
Not allherbsremain as vibrant as their fresh counterparts when dried, but woody aromatics like bay leaves, rosemary, and oregano taste potent when dehydrated.
By Caryl Espinoza Jaen
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Food
When Do You Have To Worry About Fried Rice Syndrome?
The so-called fried rice syndrome actually applies to any cooked starch left at room temperature, and yes, it can be quite serious to many people.
By Bridget Kitson
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Cook
What Makes Breakfast And Dinner Sausage Taste Different
It's true that any sausage can be eaten for breakfast, but the specific product Americans call breakfast sausage has unique flavors and traits that define it.
By Joey DeGrado
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Cook
Should You Store Your Sourdough Discard In The Fridge?
Sourdough discard can be stored in the refrigerator for up to one week, after which it can be repurposed in a variety of sweet and savory baking recipes.
By Jennifer Mathews
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Food
The Food Anthony Bourdain Said Was The Worst He Ever Ate
Anthony Bourdain tried a lot of foods in his time, with his palate as adventurous as his travels across the world. Yet there was one food he deemed the worst.
By Khyati Dand
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Drink
If You're Drinking Salt Water, Use Sea Salt
If you've decided to give the TikTok trend of drinking salt water a try, we recommend using sea salt above all other varieties due to its minerals.
By Jennifer Mathews
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Food
The Competing Origin Stories Of Butter Chicken
Butter chicken may be a crowd-pleasing dish, but in a fierce legal battle over its origins, no single invention story seems to make everyone happy.
By Sarah Mohamed
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Cook
Ina Garten's Favorite Way To Cook Risotto Isn't On The Stovetop
Ina Garten deviates from tradition when making risotto. Rather than gradually adding ladles of hot stock to her rice, she pours it in all at once.
By Jennifer Mathews
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Cook
Why Apple And Cheddar Are A Match Made In Sandwich Heaven
If your sandwiches feel a bit one-note lately, it's time to follow our tips for trying the perfectly coordinated combo of crisp apples and creamy cheddar.
By Emily Voss
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Cook
16 Tricks To Make Potatoes Extra Crispy
Here we offer easy-to-manage tips for making the crispiest potatoes, from picking the best spuds to professional culinary hacks and the best cooking techniques.
By James Hastings
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Food
How Coconut Butter Measures Up As A Peanut Butter Alternative
If you have a peanut allergy or want to try something new in recipes besides peanut butter, coconut butter can be a great alternative. Here's why.
By L Valeriote
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Food
The Scientific Reason Blue Cheese Is Moldy But Safe To Eat
It's safe to say that most of us know that blue cheese has strains of mold in it, but what makes this mold safe to eat while other varieties are so darn toxic?
By Louise Rhind-Tutt
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Drink
Need A Savory Ingredient To Spice Up co*cktails? Try MSG
MSG excels in complex co*cktail creations, serving as a tool to introduce savory elegance to simpler drinks, while enhancing their texture and balance.
By Chris Sands
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