Flour is an important part of making fried chicken, and this alternative to wheat flour will yield a crispy, delicious result with no extra skill required.
Rinsing the starch rise is an important step that keeps it from getting gummy and sticky. But, for one dish, starch is what gives it its classic creaminess.
Homemade vodka sauce is almost always a winning recipe, but food expert Dan Pelosi tells Daily Meal about what can turn your great creation into a mess.
With all the egg drama these days, we decided to speak with an expert about how to make some delicious pancakes without them. Here's what you need to know.
Lard and fatback may both be beloved pork products with rich, fatty flavor, but their evidently different textures make them useful for very different purposes.
When it comes to this steak, the way you cut it will determine just how tender (or how chewy) it will be. Here's what you need to know to get it right.
Pot roast is a comforting dish that is great for feeding a crowd, but that means one thing: leftovers. Here's what you can do if you have leftover pot roast.
Creating your own unique recipes can be daunting, but it's an important step in becoming the best home cook you can be. Check out these tips to get started.
Canned sardines are an economical and nutritious addition to any diet, but you don't have to eat them straight from the can. Here are 14 ways to upgrade them.
If you've got your fried egg technique down to a T, and don't know how to progress from here, try adding these delicious ingredients to your next breakfast.
Finding shrimps in the freezer aisle that taste close to restaurant quality is a rare occasion. The low prices at Aldi make this find even more exciting.
Cooking certain ingredients straight from the fridge could have negative impacts on your recipes. Just a little time on the counter can make all the difference.
A huge part of frozen pasta's appeal is the ease and convenience it offers. Unfortunately this one had too many stumbling blocks to reap those rewards.
When outdoor grilling season is months away but you still want a juicy steak with a crispy exterior, this is how to use your oven, according to an expert.