How Long Should It Take To Sweat Onions?
Sweating onions is a common step in the creation of soup, sauces, and dozens of other dishes, but what does that really mean, and how long does it take?
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The Clam Variety You Need For The Best Clams Casino
Clams casino is a super easy and delicious dish to make at home, but for the absolute best results, you'll want to use the right variety of clams. -
Shallow-Fry Chicken Nuggets For Maximum Juiciness
When a nugget craving hits and you find yourself with the ingredients to make them from scratch, be brave. We have just the technique to pull it off. -
We Tasted 10 Rao's Frozen Entrees And This Is Our Favorite One
Rao's pasta sauce is beloved -- but how are its frozen entrees? We tried 10 of them to determine which are lackluster and which are absolutely scrumptious. -
Is It A Good Idea To Rinse Your Rice Before Making Rice Pudding?
Rice pudding is a delicious and creamy dish that is an enjoyable sweet treat, but when you're whipping some up should you start by rinsing the rice? -
The Absolute Best Pasta Variety To Use For Carbonara
Carbonara is a delicious traditional Italian dish, but for the absolute most memorable version possible, you're going to want to bust out the bucatini. -
16 Of The Best Canned Food Combinations You Should Know About
Whether you want to make a quick and easy meal or experiment with new flavors, these canned food combinations can create delicious dishes with minimal effort. -
Do Canned Bean Sprouts Need To Be Cooked Before You Eat Them?
While fresh bean sprouts can carry a risk of foodborne illness like salmonella when consumed raw, many canned varieties do not have the same risk. -
If You Sear Your Steak In A Cast Iron, Leave Off The Dried Herbs
Cooking steak in a cast iron skillet gives a caramelized crust that is the key to beefy happiness, but make sure you add herbs the right way at the right time. -
The Skillet Mistake To Avoid For Perfectly Caramelized Onions
If your caramelized onions often end up soggy with a dull yellow color, find out if you're using the wrong shape and size of pan, and what to use instead. -
Easily Upgrade Canned Sausage Gravy With Just A Few Ingredients
Canned sausage gravy is an incredibly convenient food that can be upgraded with ease. All it takes is a few ingredients to kick things up a notch. -
The Deviled Egg Tip For Getting The Silkiest Yolk Mixture Every Time
Deviled eggs are already deliciously creamy, but one simple, chef-approved tip can make the yolks extra finely mashed before you stir up your filling. -
The Best Canned Tomatoes To Use For Shakshuka
When you want to make a hearty bowl of shakshuka, you can make a great version with canned tomatoes, you just have to be careful which kind you use. -
The Mistake You're Making When Thickening Up Your Chili
When you're making a pot of chili, the last thing you want is a thin final product, but make sure to avoid this mistake when thickening it up. -
Give Your Creamed Corn An Upgrade With Rich Evaporated Milk
For creamed corn that's perfectly rich instead of runny, with a delicate sweet and savory flavor, it's easy to use evaporated milk in your sauce. -
Why It Pays To Sear Salmon In A Non-Stick Pan
Many of us have attempted crispy-skinned salmon, only to have the skin stick to the pan and tear. Fortunately, you can avoid that by using a non-stick skillet. -
Ditch The Bacon For Eggs And Make Yourself A Breakfast ELT Sandwich
Sometimes you want a sandwich a little on the lighter side. Doing an easy swap for nutrient-rich eggs instead of bacon can help get you there. -
Your Food Processor Is A Slept-On Tool For Making Pancake Batter
Who doesn't love to whip up a batch of pancakes on a leisurely weekend morning? Improve your chances of making the perfect batter with this appliance. -
The Money-Saving Reason To Avoid Using Small Pans On Large Burners
Using a small pan on a large burner can sometimes be unavoidable if you have several pans on the go. But utilizing an appropriate size could save you money. -
Sous Vide Your Next Flank Steak And Thank Us Later
Some steaks are built for quick searing while others are better cooked over time. For the best flank steak, cook it in a sous vide for a tender result. -
The Easy Way To Prevent Your Gumbo Roux From Burning
Cooking a roux for a gumbo takes time to achieve its distinctive brown color. But you don't want to overdo it. Here's the best way to prevent it from burning. -
The Mistake That's All Too Easy To Make With A Dry Rub
A gorgeous cut of meat deserves the best treatment possible. Putting together a dry rub is easy enough, but there's a right and wrong way to use it. -
Need Chili In A Hurry? Don't Cover The Pot
Sometimes when you're craving a hearty bowl of homemade chili, there's just not enough time to make it. But there is a way to speed up the recipe. -
The 3-Ingredient Chili Dip That Couldn't Be Easier To Whip Up
Whether you're hosting friends for the big game or need an idea for a potluck, an ooey, gooey dip is always a winner. This one takes almost no effort. -
Swap Out Green Beans For Asparagus To Upgrade Your Casserole
Asparagus just seems a little classier than green beans in this easy trade for a delicious side dish with springtime vibes. It's time to shake up a classic. -
Roast Broccoli With Ranch Seasoning And Taste The Magic
Roasting is key in this easy-to-make recipe, as the flavors of the spice blend will deepen for a more pronounced ranch seasoning bravado when roasted. -
Yes, You Still Need To Properly Wash Organic Produce
It's very important to remember that even fruits and vegetables labeled as "organic" need to be thoroughly washed before eating or cooking with.
