Tom Colicchio's Apple Cider Trick To Give Cabbage A Tangy Edge
If you're hesitant to cook with cabbage, there's an easy way to make it taste restaurant-worthy. Apple cider vinegar takes cabbage to the next level.
Read MoreHeidi Chaya
The Daily Meal Editorial Policies
The Daily Meal’s content comes from an authoritative editorial staff that is dedicated to current and comprehensive coverage. With an aim to provide only informative and engaging content, our writers, editors, and experts take care to craft clear and concise copy on all things food-related, from news in the food service industry to in-depth explainers about what’s found in readers’ refrigerators, original recipes from experienced chefs, and more.
Our team also regularly reviews and updates articles as necessary to ensure they are accurate. For more information on our editorial process, view our full policies page.
Stories By Heidi Chaya
-
-
What Is Pork Floss And How Should It Be Served?
Pork floss may be the ingredient your life is missing. But what is this light, airy, tasty, and strange-looking meat? It's a recipe addition you need to try.
Read More -
Elevate Your Salad Game By Swapping Vinaigrette Flavors With The Seasons
By changing the flavor of your vinaigrette, you can effectively make different versions for every season. Here are some ideas to elevate your salad game.
Read More -
The Oyster Mushroom Cooking Mistake You Need To Avoid
Oyster mushrooms can be a welcoming, friendly-looking next step for the eater who's accustomed to white buttons or perhaps baby bellas.
Read More -
What Is That White Ooze On Sweet Potatoes, And Why Is It So Important?
When you're preparing your sweet potatoes, you might notice beads of an unappealing white liquid. Here's what it is and what you can do about it.
Read More -
The Science Behind Why Your Lettuce Turns Pink And If Its Safe To Use
You might encounter areas of red or pink on the otherwise green lettuce, usually near the roots and ribs. Here's what that coloring really is.
Read More -
The Unconventional Spot Martha Stewart Once Dumped Cooking Grease
When Martha Stewart talks kitchen, we listen. And that goes for her previous faux pas, too, like the time she dumped cooking grease in an unusual spot.
Read More -
The Best Kind Of Twine For Trussing Birds
The correct kind of twine can be an incredibly practical addition to your culinary arsenal. You can hang meats, dry herbs, or truss some delicious poultry.
Read More -
What Does It Even Mean To Have An 'Acquired Taste'?
People who are told something specific is an acquired taste may brush it off as nonsense. But is there actually a science behind learning to like certain foods?
Read More -
Gordon Ramsay Loves American Shrimp And Grits — With One Quick Fix
Gordon Ramsey told Stephen Colbert how he could improve on regional favorite, shrimp and grits, and kick up their presentation.
Read More -
Why You Should Consider A Lower Fat Meat Blend When Making Burgers Inside
Cooking a burger patty on the grill isn't the same as making one on a pan inside. Here's why lean meat is a better option for indoor burger-making.
Read More -
What Makes A Skeleton Knife So Ideal For Cutting Cheese?
The wider variety of cheeses you take home, the more you'll need to invest in specialized blades dedicated to the surprisingly complex task of serving cheese.
Read More -
What Is A Board Sauce? (And What Makes It Worth The Mess)
Once you move a perfectly cooked steak from the grill to a cutting board, don't let that flavorful liquid go to waste. Instead, try making board sauce.
Read More -
Aftershock: The 90s Cinnamon Liqueur You Might Have Forgotten About
Who doesn’t crave a little nostalgia from time to time? If you’re a fan of the quirky ‘90s, you can still appreciate this spicy little number.
Read More -
Pumpkin Seeds Vs. Pepitas: The Subtle Difference
Pumpkin seeds are delicious and nutritious, but the shells can be hard to digest. Here's why pepitas are a solid substitute.
Read More -
Anne Burrell's Clean Tip For Slicing Sugar Snap Peas
Burrell uses a paring knife to separate the string from the shell and carefully peels it off from one end of the pea all the way down.
Read More -
Dragonfly Peppers Are The Easy Way To Elevate Your Next Salad
Purple bell peppers? Yep, they're a thing. Here's why dragonfly peppers are taking the food world by storm and how you can incorporate them into your recipes.
Read More -
Make Your Water More Elegant By Adding A Sprig Of Fresh Rosemary
Rosemary is an underrated addition to cocktails, mocktails, iced tea, and more. Simply add a sprig or two to a glass of water, and you'll be sipping in style.
Read More -
Do Tomato Leaves Really Help Boost The Flavor Of Sauce?
Tomato sauce is a staple in a cook's recipe box, but there are tons of ways to make a sauce. Using tomato leaves may be an addition worth looking into.
Read More -
What You Need To Know About Where Your Lamb Comes From
If you love lamb, you may not think about where it comes from or how it's raised. But you need to know a few things before grilling your next lamb chop.
Read More -
The Unique Cutlet-Breading Technique That Challenges Everything You Thought You Knew
Thinly breaded meat cooked in oil is a fan favorite across the world. The flour-and-egg recipe to make a perfectly cooked cutlet is tried and true, or is it?
Read More -
Air Drying Is A Foolproof Way To Make Restaurant Quality Meat At Home
Have you ever wondered why restaurant meat dishes are so tasty? It could be how they store the meat, Air drying is one of those ways and you can try it at home.
Read More -
The Overlooked Part Of The Pig That Fries Up Nicely
You may love bacon and pork chops, but there's one part of the pig you might want to consider. It's a bit unconventional, but makes a tasty dish.
Read More -
Costco's Valentine's Day Ravioli And Chocolate Berries Are Stealing TikTok's Heart
Costco members have their eye on the warehouse chain's Valentine's Day-themed foods, including heart-shaped ravioli and colorful French macarons.
Read More -
World War II Played An Important Role In SPAM's Popularity In Hawaii
How much do you know about the history of SPAM? You may see it in a number of very old recipes, but did you know it's linked to the American military?
Read More -
Make Your Life Easier And Pit Cherries With A Chopstick
Cherry pits are the worst, but there's a simple way to remove them. All you need is a bottle and a single chopstick. Start living the no-pit life.
Read More -
Andrew Zimmern's Bacon-Laden Meatloaf Is Inspired By His Grandmother's Recipe
Andrew Zimmern is a chef of worldly cuisine, but when it comes to American meatloaf, he sticks to hos grandmother's recipe. And bonus, it has bacon.
Read More
