You Can (And Should) Make Fried Green Tomatoes In Your Air Fryer
Deep-fried green tomatoes are an old-time Southern treat, but departing from tradition and making them in the air fryer makes the recipe both faster and easier.
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The Fork Scoring Technique For Perfectly Cut Toffee Pieces
Hard toffee usually breaks into jagged pieces, and if this looks too messy for your tastes, it's easy to neatly score it using just a fork and knife. -
The 'Wet Hand Dry Hand' Trick Is The Secret To Easier Breading
Breaded and fried foods are downright addictive, but the mess you get making them isn't. Try the 'wet hand dry hand' method for easier coating. -
The Mistake That's Ruining Your Homemade Frozen Burritos
Burritos are perfect for breakfast, lunch or dinner, so it's smart and convenient to freeze a batch for later. Simple steps will protect against a soggy result. -
14 Common Wok Mistakes Everyone Makes
Woks can be used for far more than just stir-fries, provided you use them correctly. Here's what to avoid doing, based on our experience and expert opinion. -
The Texture To Look For When Choosing The Best Grits
A good bowl of grits is measured by its creamy softness. And when you're looking for the best, keep an eye on the texture next time you reach for a packet. -
The Pro Tip You Need For The Crispiest Baked Tofu Ever
Tofu isn't just for Meatless Mondays. It can be enjoyed any day of the week if you prep it right. This pro tip gives the crispiest results right in your oven. -
The One Ingredient To Add To BBQ Sauce For An Unforgettable Dip
Some foods just call for being dipped and while a delicious BBQ sauce can be great on its own, you'll want to try pairing it with this one ingredient. -
The Ideal Pan For Perfectly Reheating Your Pizza
Many Americans, when asked, would prefer cold pizza for breakfast. But no one will judge if you prefer yours reheated, so this is the best pan for the job. -
The Easy Fix To Try Before Tossing Burnt Brown Butter
Brown butter is a thing of beauty, adding a nutty depth of flavor to cooking and baking. But what if you burn yours? Here's the easy fix you need. -
The Worst Cut Of Beef For Pot Roast (And What To Use Instead)
With hearty veggies and moist meat, pot roast is at the top of the list of comfort foods. But be sure to avoid the worst cut of beef for the best results. -
Turn Funnel Cake Into Dessert Fries For A Dip-Worthy Twist On The Classic
When you want to seriously upgrade the beloved carnival and state fair snack, try transforming your funnel cakes into dip-worthy dessert fries. -
The Simple Prep Hack For The Creamiest Oatmeal Ever
A steaming hot bowl of oatmeal is always a great start to the day. There's a way to easily improve the texture without buying more ingredients. -
13 Mistakes Everyone Makes With Homemade Garlic Bread, According To A Chef
Homemade garlic bread is delicious, but hard to get right. Our expert is taking a look at 13 mistakes to avoid if you want to achieve garlic bread perfection. -
The Best Surface To Crack An Egg On Isn't Your Counter
When cracking an egg, it might be tempting to simply tap the shell on your countertop. But that might not necessarily be the best way of doing it. -
Why It's A Mistake To Use Tenderloin When Making Pot Roast
Not all meat is created equally, and some cuts serve certain dishes better than others. So, when it comes to a pot roast, you should look beyond a tenderloin. -
The Effortless Shortcut For Flavor-Packed Chicken Soup
When you want to want to give chicken soup a major flavor boost, there's one effortless shortcut that will give you heightened poultry flavor in a flash. -
Trader Joe's Spinach And Artichoke Dip Is A Slept-On Pasta Sauce
Many Trader Joe's customers are fans of the grocery chain's spinach and artichoke dip, but not enough of them realize that it's an underrated pasta sauce. -
Martha Stewart's Genius Garlic Tip For More Flavorful Casseroles
If you're looking to improve the flavor of your casserole, you need to know about lifestyle entrepreneur Martha Stewart's clever garlic technique. -
Why You Should Be Careful Cooking Acidic Food In Cast Iron
Cast iron cookware has been revered for generations, yet myths about it persist. We're debunking the one about never cooking acidic foods in your cast iron. -
Ina Garten's Simple Baked Potato Addition Packs A Flavorful Punch
Although classic baked potato toppings are always delicious, sometimes it's fun to switch things up. Taking a tip from a celebrity chef is never a bad idea. -
Upgrade Burgers With A Leftover Ingredient You'd Normally Toss
If you want to ramp up the flavor in your burgers, you need to learn about this easy hack. And, you might have thrown away this secret ingredient anyway. -
How Raw Vegetables Can Totally Ruin Your Ravioli Filling
While you might be tempted to mix together raw spinach with creamy ricotta cheese and stuff it inside your ravioli, there's a step you need to take first. -
Forget Chocolate-Covered Strawberries. Fill Them With Whipped Cream Instead
Once you fill strawberries with whipped cream, you'll forget all about covering the sweetly refreshing and juicy fruit in a coating of chocolate. -
How To Add Rice To Soup And Avoid A Mushy Mess
Many soup recipes call for cooking the rice directly in the broth. That's a big mistake. We have a better way to incorporate your grains into to your next bowl. -
Here's How To Prevent Soggy, Watery Stuffed Peppers
Stuffed peppers should taste as good as they look. Don't ruin this beautiful dish by ending up with too much moisture. Follow these tips instead. -
The One Herb That Will Totally Boost The Flavor Of Your Chicken Salad
There are many mix-ins that go well with a chicken salad. But to really enhance the flavor there's one herb in particular you should try combining.
