Pop Garlic Bread In The Air Fryer For An Unbelievable Crunch
Part of what makes garlic bread so satisfying to eat is crunchy, toasted bread. What if we told you there's a fast, simple way to make it crunchier than ever?
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13 Mistakes You're Probably Making With Homemade Mac And Cheese
It can be surprisingly tricky to get homemade mac and cheese to turn out just right -- not too mushy or dry. Here are some mistakes to avoid. -
Sea Moss Gel Is A Slept-On Ingredient For Vegan Gelatin
For vegan gelatin desserts and other jelly-centric recipes, sea moss gel is an excellent dupe that might be better than agar and other popular substitutes. -
The Trick For Crispy Sweet Potato Fries Requires No Extra Ingredients
For sweet potato fries that are actually crispy, many recipes call for a flour coating. But while this is effective, you don't need the extra ingredient. -
You Really Need To Start Fat Flashing Your Steak
If you want a steak that's super juicy, extra hot, with a crisp crust, and that tastes great, this is a tip you need to follow. Luckily, it's very easy to do. -
Scalloped Mushrooms Are A Keto Version Of The Classic Potato Dish
If you're following a keto diet and are craving potatoes, this could be a good substitute. Simply swap in some mushrooms for a twist on scalloped spuds. -
The Biggest Foil Mistake You're Making When Roasting A Chicken
Roast chicken is a popular choice for a great Sunday dinner. But there's a mistake you might be making when cooking it. This is what you should do with foil. -
Avoid Cutting Your Chicken Too Small When Making Stir-Fry
The perfect stir-fry isn't hard to make, but there are some important steps to ensure it comes out best. One is to avoid cutting chicken too small, here's why. -
The Absolute Best Parchment Paper Substitute To Use In A Pinch
When you're about to start mixing and stirring up a batch of cake mix but suddenly find you're out of parchment paper, we have a simple alternative for you. -
Take Roasted Asparagus Up A Notch With Hollandaise Sauce
You may not think of hollandaise sauce when you think of vegetables, but pairing it with something like asparagus could create a delicious side for your meal. -
The Reason Aluminum Foil Has Both A Shiny And Dull Side
If you've ever torn a piece of tin foil only to question which side was the correct side to use, you're not alone. The difference come from how it's made. -
Iowa Ham Balls Are A Classic Midwestern Riff On Meatballs
Iowa ham balls -- which include ground ham, graham crackers, and a pinch of brown sugar among other things -- are a sweet and tangy twist on meatballs. -
The Marbling Difference You Should Know Before Cooking A Bison Steak
While there are similarities between bison and beef steaks, there is one key difference that affects the way it should be cooked, and that's marbling. -
Upgrade Your Tomato Soup With Soy Sauce And Thank Us Later
Tomato soup is a classic comfort food, but sometimes it is lacking just a little something. For a quick boost in flavor just reach for this pantry staple. -
How To Seal Crab Rangoon So That Your Delicious Filling Stays Inside
Crab rangoon is delicious but can be tricky to perfect if they're not sealed just right. Here's what you need to know about keeping the filling inside. -
The Secret To The Absolute Best Omelet Is Cooking The Fillings First
Making the perfect omelet is a great way to start your day off right. The secret to the absolute best omelet is cooking the fillings first. -
Amp Up The Umami Of Your Next Pickle Brine With A Sprinkle Of MSG
Revered for its strong umami essence, adding MSG to your favorite pickle brine gives the solution a savory, slightly meaty quality that's robust and hearty. -
The Most Important Tip To Follow For Perfect Sauteed Mushrooms
Improperly sauteed mushrooms can certainly come out of the pan dripping, soggy, and even greasy. Which is why it's important to give them room to breathe. -
Boiling Is The Key To Light And Crispy Pork Rinds
If you want that signature pork rind crunch, it's important to boil your pork skin before cooking it to make sure it's not too dense and chewy. -
The Absolute Best Way To Reheat Crab Rangoon
Crispy crab rangoon is a takeout favorite, but it loses its characteristic crunch when cooled and reheated. This method remedies that problem. -
Deviled Egg Burgers Are The Ultimate Way To Use Up Leftovers
Deviled egg burgers are made by taking two deviled eggs and slapping a beef patty in between them. Try some fun variations for different flavor combos. -
How To Make A Crowd-Pleasing Batch Of Toast In The Oven
Toasting more than a few slices of bread at a time can be a laborious process in a toaster, but your oven holds the key to a batch method for crispy toast. -
Yes, You Can Definitely Cook Pasta In Your Rice Cooker
We're always looking for short-cuts to an amazing meal. If you own a rice cooker, you might be surprised at the versatility of this handy appliance. -
Want Perfectly Stuffed Pork Loin? Butterfly It First
The trick to a perfectly stuffed piece of pork is all in how you cut it first. Butterfly your pork loin for a well-executed stuffed pork loin. -
It's About Time You Started Brining Your French Fries
Making perfectly crispy french fries at home is an essential kitchen skill, and brining the fries in saltwater is the step you might be skipping in error. -
Here's What To Expect If You're Swapping In Rice For Orzo Pasta
They're both small, and they're both rich in carbohydrates. But rice and orzo are not the same thing. You might be surprised at the differences. -
Transform Store-Bought Garlic Bread With A Pizza Twist
It's easy to turn almost anything into a pizza, but something about garlic bread just changes the game. It's also incredibly easy and affordable to make.
