Waffle Your French Toast For Delicious Pockets Of Syrup
French toast, with its spiced and custardy interior and beloved eggy, caramelized edges, is even more delicious when prepared in a waffle iron.
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Bake Mac And Cheese On A Sheet Pan For An Extra Crunchy Bite
If you love some crunchy texture in your mac and cheese, this sheet pan trick will help you get that crispy perfection in every bite, not just on the top layer. -
Garlic Salt Is The Simple Ingredient For A Better Tasting Grilled Cheese
Your go-to homemade grilled cheese could taste even better with the simple addition of an ingredient you may have never considered before: garlic salt. -
You Definitely Don't Need A Wok For Takeout-Style Fried Rice
Fried rice can be tricky to recreate at home if you don't have the right equipment. But takeout-style is achievable even if you don't have a wok. -
The Reason French Toast Always Tastes So Much Better At A Restaurant
Homemade French toast is a weekend breakfast favorite, but yours likely doesn't taste as good as the one you order in a restaurant. Here's why. -
Tart Apples Are Your Ticket To Decadent Dessert Fries
Apple fries are a delicious way to eat the ubiquitous orchard fruit, but for the dessert dish to truly sing, you'll want to use the tartest apples. -
Here's The Best Time To Brush Grilled Wings For The Perfect Glaze
When you're grilling wings, you need to be careful about how you sauce them. In fact, there's actually a best time to brush them for the perfect glaze. -
Coffee Creamer Is The Unexpected Ingredient For Unbeatable French Toast
To instantly upgrade your French toast with a burst of flavor and richness, reach for your favorite coffee creamer and try our ideas for complementary toppings. -
A Raw Egg Is The Secret Ingredient To The Creamiest Bowl Of Grits Ever
Grits are a great way to start the day. They're nutritious and versatile. But for a creamier version -- and an extra boost of protein -- add a raw egg. -
Sesame Oil Is Your Key Ingredient For Elevating Nearly Any Soup
Soups can be delicious, filling, varied, and often mundane. Invigorate your soup with an infusion of a nutty, earthy oil that can be cooked with or drizzled on. -
Turn Ganache Into Hot Fudge With One Easy Ingredient Swap
Chocolate ganache turns hard when it meets cold ice cream, but a bit of corn syrup makes it so silky and flowing, it essentially turns into easy hot fudge. -
The Absolute Best Way To Cut Fennel
Fennel is a jack-of-all trades vegetable with many uses in the kitchen, but when it comes to prepping it, there's one absolute best way to cut it. -
Why Citric Acid Needs To Be A Part Of Your Seasoning Arsenal
There are so many different ingredients that home cooks can use to elevate their dishes. Here's why you should stock citric acid in your pantry. -
Stodgy Potato Soup? It's Time To Break Out The Ricer
Making perfectly creamy, silky-smooth potato soup doesn't rely on specific ingredients, but one specific tool. This handy gadget also makes less work for you. -
Your Air Fryer Is The Solution To Those Forgotten Canned Potatoes
The air fryer can transform your semi-mushy canned potatoes into crisp and crunchy delights in less than 20 minutes, requiring minimal cleanup. -
The Secret To A Truly Great Casserole Is Making It The Day Before Baking
Casseroles are already a convenient dinner, and making one the day before you need it is a smart move. But there's another huge benefit to this strategy. -
Totally Elevate The Texture Of French Fries With A Quick Blanch
Have you ever wondered why you can't get your homemade french fries to taste just like those at a fast food restaurant? You might be missing one step. -
Season Leftover Puff Pastry Scraps For A New Twist On Croutons
When you're making tarts or sausage rolls at home, you'll likely be left with scraps of pastry. Season them up and turn them into crunchy croutons. -
The Best Method For Freezing Your Leftover Homemade BBQ Sauce
You don't have to use all your homemade BBQ sauce in one sitting -- using the proper method, you can freeze and reuse it whenever you need it. -
Why Alton Brown Insists You Grind Your Own Meat For Burgers
If you're making burgers at home, there's one step that TV chef Alton Brown insists on: You must grind the meat yourself instead of using store-bought. -
Ranch Is The Tangy Addition You Need For Velvety Instant Ramen
Instant ramen doesn't have the same zest that you get at a restaurant. To turn up the flavor, try adding in some ranch seasoning to your homemade bowl. -
The Simple Yet Overlooked Tip For The Best Homemade Ice Cream
Ice cream isn't too hard to make, but you can't compromise on certain aspects of your recipe, including this overlooked tip for the best results. -
For Restaurant-Worthy Steak, Start Cooking It Fat-Side Down
You don't need to go to a restaurant to savor a delectable steak cooked by a trained chef. You can recreate that quality at home if you sear the fat first. -
Give Leftover Meatballs New Life As A Stuffing For Egg Rolls
If you have any leftover meatballs, repurpose them into another delicious meal. Stuff them into wonton wrappers for a tasty take on egg rolls. -
The Super Simple Potato Masher Hack For Guacamole In A Flash
The next time you're at the grocery store, don't walk by those ripe avocados. You now have an easy and fast way to whip up guacamole any time. -
For Perfectly Cooked Eggs, Choose The Right Spatula For The Job
Not all kitchen tools are created equal. And the more temperamental the ingredient you're working with, the more important it is to have the right equipment. -
The Best Tip For Cooking A Delicious Salmon Dinner In A Hurry
Weeknight dinners always feel rushed. This cooking technique will give you more quality time with family and less time spent cooking and cleaning.
