What To Keep In Mind Before Carving A Spatchcocked Chicken
Sure, spatchcocked chickens are faster to cook, but they still need to be carved and plated. Removing the backbone makes the process work a little differently.
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The Mild Variety Of Salmon Even Fish-Haters Should Try
When discussing the healthiest foods, salmon surely gets a mention. But even if you don't like fish, you just might enjoy coho salmon due to its milder taste. -
A Wire Rack In Your Oven Is The Key To Crispier Baked Fish
If you want baked fish so crispy that people will hear you enjoying it in the next room and come running, make use of a wire rack in your oven. -
Cooking Spray Is Your Ticket To Ultra-Crispy Baked Fish
If you're looking for a way to get a delectable crunchy texture on your fried fish, that can of cooking spray in your pantry stands ready to deliver. -
The Secret Ingredient For Gorgeously Browning Meat In Your Air Fryer
There's an ingredient that you can use to cook meat that turns out beautifully browned in your air fryer, and all it takes is this pantry staple. -
Why Flounder Is A Perfect Fish For Winning Over Seafood Haters
Want to convert your fish-hating friends? Invite them over for a delicious dinner featuring flounder, and win them over to the seafood-loving side. -
Why Your Fried Chicken Turned Out Bland
Your friend chicken can be perfectly crispy, moist and juicy, but still taste bland. Here's the one thing you need to ensure flavorful results. -
No, Food Cooked In An Air Fryer Isn't Really Fried
Likely named by the marketing department, air fryers don't do exactly what you think they do. So what cooking method do they employ if not frying? -
14 Unexpected Ingredients To Boost Your Salmon Game, According To A Chef
Salmon's a versatile dish, meaning you can elevate it with all sort of ingredients you might not expect. Daily Meal's expert chef has a few ideas. -
Turn Good Chili Into Great By Using Beef 2 Ways
Why use only ground beef in your next pot of chili, when adding chunks of seared beef is an easy way to take this satisfying meal to another level of savory? -
For The Best Leg Of Lamb, You Don't Even Need A Marinade
If you cook frequently, marinating meat may be second nature, but it's not always necessary. Leg of lamb, for example, doesn't need the help. -
Your Air Fryer Is The Perfect Tool For Easy Roasted Cauliflower
Unsurprisingly, air-fryer roasted cauliflower is delicious. Here are some tips to keep in mind when using this appliance for your next batch. -
The Butter Tip For Better Reheated Steak
If you've been stumped on how to deal with leftover steak, you're not alone. Avoid overcooking it the next day with this easy reheating method. -
The Easy French Press Hack For Drying Shredded Veggies
It may seem as though a French press can only be used to make coffee. But if you're a fan of shredding veggies, it could also save you effort drying them. -
J. Kenji López-Alt's Top Tip For The Most Flavorful Mushroom Risotto
A great-tasting mushroom risotto starts with perfectly cooked mushrooms, and J. Kenji López-Alt says you should saute yours with a particular ingredient. -
The Unexpected Cracker That'll Take Your Ice Cream Sandwich To New Heights
We've been eating ice cream sandwiches the same way for years. This cracker swap with make you fall in love with these sweet treats all over again. -
Here's What's Typically Served With A Classic Pork Tenderloin
Stumped on what to serve with your roast pork tenderloin? These vegetal, starchy, and fruity side dish ideas are traditional and tasty. -
Deep-Fry Your Scrambled Eggs For A Totally New Twist On Breakfast
Bored of your usual breakfast routine? Try something a little different with your eggs next time. Turns out deep-frying them isn't all that hard. -
Why Texture Is So Important For Restaurant-Quality Salads, According To A Chef
What makes a restaurant-quality salad different from the ones you make at home? As You Are chef Camille Becerra says it all comes down to the texture. -
Seriously, Put Some Beer In Your Next Crepe Batter
Crepes make a great breakfast or Sunday brunch. But if you want to take the dish to another level, add some beer to the crepe batter and taste the magic. -
The Pickled Ingredient That Electrifies Tuna Salad
One of the best things about tuna salad is that there are so many mix-ins to elevate the dish. Well, here's an ingredient you might not have thought of. -
The Best Ingredient To Make Your Popcorn Less Greasy
If you didn't already have enough reasons to make popcorn on your stove instead of the microwave, here's another. And it'll make your snack less greasy. -
Why Store-Bought Beef Stock Isn't The Best Choice For Soup
When making soup, a flavorful stock is a key base ingredient. But if beef is your favored broth, think twice before reaching for store-bought. -
The Key Differences Between Drop Biscuits And Regular
Biscuits are a staple of Southern dinner tables, but they come one of two ways: drop or regular. And there's a key textural difference between them. -
The Type Of Broth You Need For Traditional French Onion Soup
French onion soup has only a few key ingredients. You might think onions are the star of the show. But to nail this soup, you need to get the broth right. -
J. Kenji López' Top Tip For Perfectly Runny Shakshuka Eggs
It can be easy to overcook the eggs in a shakshuka. But chef J. Kenji López has a tip to keep the yolks runny while ensuring the whites are cooked through. -
A Splash Of Acid Will Instantly Upgrade Canned Refried Beans
Refried beans are the perfect side for any number of dishes, but their dense texture sometimes makes them unpalatable. Upgrade them with a bit of acid.
