The Only Type Of Wok You Should Use On An Induction Stove
Woks were designed to be used over an open flame. But wok cooking is possible if you have an induction stove. Here's the pan that'll give you the best results.
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For Next-Level Fondant Potatoes, Keep Your Aromatics Whole
To slowly infuse your velvety fondant potatoes with remarkable flavor, don’t bother mincing your aromatics - instead, add them whole to the pan. -
Why It's So Important To Take Your Time When Making Jiaozi, According To An Expert
Sometimes, when making a delicious dish like jiaozi, we wish it would cook faster. But with these dumplings, this expert says it's better to take your time. -
Pickle Your Eggs In Kimchi For A Serious Upgrade
You may have tried your hand at pickling eggs before, but by choosing to pickle them in kimchi, you'll transform them into a desirable everyday treat. -
A Pinch Of Dashi Is The Extra Ingredient Your Crab Salad Needs
If you want to really enhance the seafood flavor in your crab salad while balancing out its natural sweetness, toss in a dash of instant dashi. -
The Best Steak Sandwiches Are All About The Condiments
If you really want to enhance the taste of your next steak sandwich, ditch the standard mayo and hot sauce for some unique, flavor-boosting condiments. -
Lavash Bread Is The Secret To An Easy, Unique Homemade Pizza
Everyone loves pizza night but there's not always the right amount of time for the prep work. Since the dough takes the most effort we've found a quicker way. -
The Oven Trick For Making Soup That Tastes Like It Simmered All Day
Unlock hidden flavors in your homemade soup using a surprising oven hack. Your simmer game will never be the same with this crafty technique. -
Your Oven Is The Secret For Easy, Fast Polenta
Making polenta on the stovetop is a labor of love. Standing, stirring, watching, tasting. What if there was a more hands-off approach to this tasty dish? -
Think Twice Before Adding Frozen Veggies To A Casserole
If you were contemplating what kinds of ingredients to put in a casserole and frozen vegetables crossed your mind, you may want to reconsider. -
How Long Should You Pickle Onions For Maximum Flavor?
Providing zesty depths of flavor and a craveable crunch, pickled red onions can elevate meals and can be ready to eat in as little as 30 minutes. -
Why Stale Bread Is A Go-To Ingredient For José Andrés
Food waste is an issue of growing concern for some. Fortunately, Chef José Andrés knows a thing or two about making tasty dishes out of stale bread. -
Brown Butter Is The Key To Oatmeal Pancakes That Actually Taste Good
There's a trick that will go a long way toward perfecting your oatmeal pancake recipe: Instead of simply melting your butter, brown it. -
Chef-Approved Tips For Building The Best Club Sandwich
If you have a craving for a club sandwich and the ingredients, we have the expert recommendations that will satiate your craving spectacularly. -
Making Spam Fries In Your Air Fryer Is Almost Too Easy
There's no need for oil or a deep fryer to make extra crispy Spam fries. Use your air fryer to whip up this meaty snack for whenever a salt craving strikes. -
Vegan Squid Ink Pasta Is Way Easier Than You'd Think
While it may seem impossible to create a vegan version of squid ink pasta, it's actually way easier than you'd think and it doesn't require any food coloring. -
Bobby Flay's Expert Advice For Properly Dressing Salad
With these simple salad tips from Bobby Flay, your side dish will shine brightly and become elevated to the star of the show, packed full of seasoned flavor. -
What Exactly Is An Inside-Out Grilled Cheese Sandwich?
An inside-out grilled cheese reinvents the classic by adding even more cheese to the sandwich's exterior, so you have both melted and crispy cheese layers. -
7 Ways To Use Canned Refried Beans You Probably Never Thought Of
Canned refried beans have far more uses than just a filling for burritos or side dish. Here are some out-of-the-box ideas that are sure to be a hit. -
The Best Type Of Fish To Use For Homemade Fish Sticks
Standing at the seafood display at the local grocery store can be a little overwhelming. If you're looking to recreate a frozen classic at home, choose wisely. -
For Perfectly Intact Fish Filets, Cook An Extra One To Check For Doneness
When serving food at a dinner party, presentation is as important as taste. So, to check fish is done, cook an extra filet to keep guests' portions intact. -
10 Common Mistakes People Make With Tomato Sauce
Tomato sauce may seem like an easy ingredient to master, but if you're making even one of these common mistakes, you're missing out on all your sauce can offer. -
Bored Of Your Go-To Pasta Salad? Throw In Some Shrimp
Whether you're whipping up a creamy masterpiece or a zingy vinaigrette-based pasta salad, we've got an easy upgrade for you to try. Here's how to do it right. -
Easily Fix Drab French Onion Soup With A Couple Bay Leaves
Homemade French onion soup can delight your taste buds, but if you aren't adding a few bay leaves to your recipe, you might be missing out on even more flavor. -
Break Out The Ramekins For Perfectly-Sized Individual Casseroles
Use ramekins to turn your favorite casserole recipes into single-serve delights. The convenience and creativity are limitless. -
The Flavors Of A Dirty Martini Will Bring Out The Best In Your Pork Chops
While a dirty martini might be an acquired taste, its flavors might be everything you need to pair with a pork chop ... and not in an obvious way. -
The Top Mistake To Avoid When Making Brisket In A Slow Cooker
Slow cookers may seem fool-proof, but there are certain recipes that require more attention than you would think. You don't want to mess up the brisket.
