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Cook
The Ricotta Alternative You Should Try When Making Lasagna
If you're fresh out of ricotta or simply want the most creamy, silky lasagna possible, try this alternative fresh cheese or any of its cousins.
By Erica Martinez
Cook
You Can (And Should) Try Using Your Keurig To Make Ramen
By Khyati Dand
Cook
Gas Or Charcoal Grill? Ina Garten Has A Clear Winner
By Erica Martinez
Drink
Read The Room Before Ordering Margaritas At A Mexican Restaurant
By Bridget Kitson
Cook
What Makes Mornay Sauce Different From Béchamel?
By Louise Rhind-Tutt
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Cook
You Can (And Should) Try Using Your Keurig To Make Ramen
Your Keurig is a kitchen workhorse that can do so much more than just make coffee. Use it to make ramen, too - it's incredibly simple and nearly instant.
By Khyati Dand
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Cook
Gas Or Charcoal Grill? Ina Garten Has A Clear Winner
The debate about gas versus charcoal grills is never going to be settled, but Ina Garten has her own personal choice that might be right for you, too.
By Erica Martinez
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Cook
The Best Way To Clean Burnt Food From Stainless Steel Pans
Burnt-on food on a stainless steel pan can be a stubborn beast, but these easy methods for cleaning it off can leave your cookware sparkling in no time.
By Arianna Endicott
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Food
What Is Boudin Sausage And What Makes It Different From Andouille?
Boudin is a type of sausage made from cooked pork, rice, onions, green peppers, and seasonings; andouille does not include rice, and is always smoked.
By Erica Martinez
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Cook
11 Mistakes Everyone Makes When Cooking Salmon
Salmon is a versatile fish, but there are still plenty of mistakes everyone makes when choosing, preparing, and cooking it. Here are some you'll want to avoid.
By Josie Addison
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Drink
Apparently, Some Beers Are Best Served Warm
Not much can beat an ice cold beer, but did you know that some beers actually taste best when they are served closer to room temp? Here's why.
By Bridget Kitson
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Cook
Hamburger Buns Shouldn't Be Your First Choice For Sloppy Joes
A Sloppy Joe on a plain old hamburger bun can be rather boring, so try any of these alternatives for a more well-composed, tasty, and interesting sandwich.
By Sarah Mohamed
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Restaurants
The Real Reason Crumbl Cookies Is Closed On Sundays
Crumbl cookies is one of the fastest growing dessert enterprises in the country, but each location is only open six days a week -- why is that?
By Sharon Rose
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Cook
17 Sauces To Boost Your Steak Meal
A perfectly cooked steak is delicious on its own - no frills required. But to truly take things to the next level, try one of these accompanying steak sauces.
By Brian Good
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Food
Whatever Happened To Umaro Foods After Shark Tank?
Umaro Foods produce a unique take on bacon -- made out of sustainably harvested seaweed. Great for the environment, but how did it fare with the Sharks?
By L Valeriote
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Cook
The Gruyère Swap You Should Try When Making French Onion Soup
Gruyère may be the only traditional choice for French onion soup, but other cheeses can offer deliciously savory flavors and an even better melty texture.
By Louise Rhind-Tutt
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Cook
Texas Trash Dip Is The Best Use For Canned Refried Beans
If you have leftover canned refried beans but are bored by the idea of eating another helping, try making Texas trash dip with them and prepare to be wowed.
By Hannah Beach
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Cook
The Coffee Grinder Ina Garten Uses For Her Homemade Spice Blends
There are certain kitchen tools Ina Garten always keeps handy, and a Krups coffee grinder, which she uses to create homemade spice blends, is one of them.
By Kristina Vanni
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Drink
The Best Way To Decant Wine Without A Decanter
If you don't have a wine decanter, all hope is not lost. Really any old glass vessel will do the trick and an aerator is a great tool as well.
By Sarah Mohamed
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Restaurants
Why It's Bad Form To Wear Perfume To A Sushi Restaurant
Wearing a lot of perfume might be okay in some settings, but there's a good reason why it's rude when you're at a sushi restaurant (or any restaurant).
By Hannah Beach
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Drink
What Is Lillet Blanc And How Do You Mix It In co*cktails?
You may have heard of the drinks that feature Lillet Blanc, like the notorious French Blonde, but do you know what goes into it? Well, it's technically secret.
By Jennifer Waldera
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Food
Ever Wonder Who Invented Fortune Cookies?
Although some aspects of China's culinary history bear similarities to the fortune cookie, the prophetic treats we know today originate from Japanese culture.
By Jennifer Waldera
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Cook
What Magnolia Blossoms Taste Like (And How To Prepare Them)
Spring means bright, beautiful magnolia blossoms perfuming the air, but you can do more than enjoy their scent -- you can actually eat them.
By Catherine Rickman
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Cook
Ina Garten's Yogurt Tip For Creamier Cucumber Salad
In her creamy cucumber salads, Ina Garten strains the yogurt using a fine-mesh colander lined with paper towels or cheesecloth to eliminate excess moisture.
By Jennifer Mathews
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Cook
Component Cooking Makes Meal Prep Easy And Stress-Free
Component cooking involves preparing basic ingredients instead of complete recipes in advance during meal prep, allowing for greater versatility.
By Caryl Espinoza Jaen
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Cook
How Long An Open Jar Of Jelly Will Last In Your Fridge
Jelly is a ubiquitous good found in so many of our homes -- but if we don't eat it regularly, we may find ourselves wondering just how long that open jar lasts.
By Amy Davidson
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Food
What Imitation Crab Is Really Made Of (And Why It Tastes Similar)
Imitation crab does not contain any actual crab. Instead, it is primarily made of a fish paste called surimi that is bound together with starch and egg whites.
By Joey DeGrado
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Cook
Cook Your Rice In Pickle Brine For An Effortless Flavor Blast
Tangy, herbal, and sometimes spicy pickle juice can really kick up the flavor of freshly-cooked rice, and you can even coordinate the brine with your recipes.
By Sarah Mohamed
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Grocery
The Easiest Way To Tell If Your Honey Is Fake
Did you know that up to a third of the honey traded and sold around the world is actually fake? Here's how to spot it and what's actually inside the bottle.
By Khyati Dand
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Cook
16 Ways To Elevate Frozen Pizza
Frozen pizzas hit the spot when you need something quick and convenient for dinner. Here are some ways to upgrade them and take them to the next level.
By Emily M Alexander
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Cook
The Tartar Sauce Alternative You Need For Fish Sandwiches
What goes better with a fried fish sandwich than tartar sauce? Not a whole lot - except maybe a fresh, homemade remoulade or aioli slathered on top.
By Louise Rhind-Tutt
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Cook
Don't Just Slather Mayo On The Outside Of Grilled Cheese — Put It On The Inside Too
If you want to get the cheese pull you've dreamed of when you make a grilled cheese, you need to put mayonnaise inside the sandwich, not just on the exterior.
By Caryl Espinoza Jaen
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Food
What Is Flavacol And What's It Got To Do With Movie Theater Popcorn?
For cooks who want to recreate the most authentic movie theater popcorn, getting to know the product Flavacol and where to find it can change the game.
By Erica Martinez
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Cook
11 Unexpected Ways To Use Red Lobster Cheddar Bay Biscuit Mix
Red Lobster's Cheddar Bay Biscuits are so loved that the company sells a readymade biscuit mix; here are 11 creative ways to add CBB to your favorite recipes.
By Brian Good
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