Don't Throw Away Your Carrot Tops, Save Them For A Vibrant Pesto
While you might be used to tossing out your carrot tops without a second thought, the correct move is to turn the leafy greens into a delectable pesto instead.
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For The Best Berry Pancakes, Add Them In The Pan, Not The Batter
When making berry pancakes, the obvious method would be to mix the berries into the batter. But for the best results, you should wait to add them to the pan. -
For A Perfect Crust On Your Turkey Burgers, Cold-Searing Is The Way To Go
Turkey burgers have a reputation for drying out when cooked. But a good way to retain moisture is by forming a crust by cold searing your burger patties. -
Why A Mortar And Pestle Might Be The Best Tool For Homemade Peanut Butter
Believe it or not, peanut butter is one pantry staple you can easily make at home. All you need are peanuts, a bit of oil, and a mortar and pestle. -
Ina Garten's Pro-Tip For Peeling A Whole Bunch Of Garlic
If you've got a large amount of garlic to prep, don't despair. Use celebrity chef Ina Garten's professional tip and you'll have those cloves peeled in no time. -
Swap Pastry Dough With Grits For A Delicious Twist On Quiche
Instead of using a typical pastry dough shell to hold your quiche, try adding a twist from the South by using grits for a crispy and flavor-packed crust. -
Octopus: The Unexpected Delicacy That Gives Potato Salad A Unique Twist
If you're getting a little tired of the go-to potato salad recipe you've relied on for years, head to the seafood counter on your next grocery run. -
Upgrade Your Pan Sauces And Avoid Nonstick Skillets
There's something about an expertly executed pan sauce that can truly bring a dish together, but for the best results, you'll need to ditch the nonstick pan. -
Sour Cream Is The Secret Ingredient For An Ultra-Creamy Coleslaw
Make the creamiest coleslaw ever with this new addition. Just be sure to adjust some of the other ingredients if you are using sour cream in your recipe. -
Here's How To Make Your Own Garlic Oil (It's Super Simple)
Garlic-infused oil is an easy way to infuse a subtle garlic flavor into your favorite recipes. The only thing easier than using garlic oil is making it at home. -
Canned Vs Frozen Food: Everything You Need To Know
You might regularly cook with canned and frozen foods, but do you know what separates them? We're here to reveal what makes these kitchen staples distinct. -
Swap Out Ketchup For Tomato Jam For An Unbeatable Meatloaf Glaze
Whether you love it or hate it, meatloaf is a classic dish. Why not try to make a better version and turn yourself, or others, into believers? -
That Leftover Fried Chicken Is Perfect For An Elevated Chicken Salad
Remember that tasty fried chicken from last night? If you want to enjoy those same flavors again, the leftovers are perfect for an elevated chicken salad. -
Why It's A Good Idea To Remove Chicken Skin When Slow-Cooking
Cooking chicken in a slow cooker is so easy, why take the extra step of removing skin from the chicken first? Because the risk of rubbery chicken is no joke. -
When You Should Avoid The Air Fryer For Bone-In Cuts Of Meat
Air fryers are certainly nifty , convenient kitchen tools that you can use to cook many meats. However, that's ill-advised for certain bone-in cuts. -
Why You Should Never Leave Spills On An Induction Stovetop
Though an induction stovetop uses less energy than gas or electric cooktops, it does require immediate cleanup to ensure its long-term effectiveness. -
An Important Tip To Keep In Mind When Creating Your Own Spice Blend
If you ever nail the perfect ratio of spices for your custom blend, you won't want to forget it. Here's how to ensure your recipe comes out the same every time. -
The Leaf Liner Tip For Amazing Homemade Barbacoa
Take some inspiration from the many global cuisines that use banana leaves in the kitchen, and you'll be surprised by how tender your barbacoa can be. -
The Simple Way To Tell When Your Casserole Is Fully Cooked Through
When making a delicious casserole in the oven, a few visual cues and some handy tools can help you determine when exactly it's finished cooking through. -
Use Pickle Juice To Add A Briny Kick To Your Shrimp Cocktail
We all love a juicy shrimp cocktail with classic horseradish sauce. There is an easy way to brighten up the flavors even more, using leftovers from the fridge. -
Here's How Long Your Overnight Oats Will Stay Fresh
If you're prepping a batch of overnight oats for the week ahead, it's good to know how long they'll last before they go bad. Here's what to know. -
French Toast Grilled Cheese Is The Ultimate Brunch Sandwich
Combine a bit of sweet and savory for the ultimate brunch sandwich by making a French toast grilled cheese. You won't regret it. -
The Main Difference Between Spanish And Yellow Onions
Is there a difference between Spanish onions and yellow onions, and can you use them interchangeably in recipes? Here's what you need to know. -
The Squeezing Mistake You're Making With Your Roasted Garlic
Toasted garlic can make any kitchen smell delightful, but one crucial mistake along the way could lead to unwanted food waste. Here's what to know. -
Wasabi Is The Secret Ingredient For Deviled Eggs With An Extra Kick
Adding wasabi to your deviled eggs recipe might just be the extra ingredient you've been looking for to add a delicious punch to an already great dish. -
The Savory Ingredient You Shouldn't Sleep On For Macerated Berries
Macerated berries are already a delicious mixture of flavors, but the addition of one more seemingly out of place ingredient can make them even tastier. -
Why Restaurant Fish Sandwiches Always Taste Better Than Those You Make At Home
Restaurants always seem to make better-tasting fish sandwiches than you've ever made at home, and there's a reason the two don't taste the same.
