Flap Steak: The Little-Known Meat Cut That's Deliciously Affordable
There are multiple choices of steak when it comes to perceived quality. But there's one that's often overlooked that's flavorful and affordable: flap steak.
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13 Chef-Approved Tips For Making The Best Beef Tenderloin
Here are 13 chef-approved tips for making the best beef tenderloin for your next special occasion. Not only will you blow away guests, you'll also save money. -
Turmeric Is The Secret Ingredient For Hearty Chicken And Dumplings
If your chicken and dumplings is lacking a certain something, try reaching for the turmeric that's been lurking in your pantry for far too long. -
The Best Way To Reheat Crab Meat Still In The Shell
If you have leftover crab meat that's already been cooked, use this simple trick to reheat it to the same delicious goodness it had when it was fresh. -
Deviled Egg Dip Is A Cool Way To Put A New Spin On A Classic
If you like deviled eggs, you'll probably love this alternative that requires far less time to make but has the potential to pack even more flavor. -
What You Should Know Before Eating Raw Brussels Sprouts
Brussels sprouts can be delicious when eaten raw, but for some of us, the raw veggie poses a certain health risk that means they should be avoided. -
Put That Leftover Rice To Good Use And Add It To Homemade Ice Cream
If you have leftover rice, here's a new idea to repurpose it for something other than fried rice. Use it to make a quick homemade ice cream. -
What Makes Joanna Gaines' Chili A Huge Crowd-Pleaser
TV personality and cookbook author Joanna Gaines shares a tip to making crunchy, crowd-pleasing chili, which has roots in an American southwestern tradition. -
How Long Should You Steam Collard Greens To Achieve The Right Texture?
Nothing completes a Southern meal quite like collard greens. Here's how long you should steam them to achieve the perfect tender, buttery texture. -
Toss In Some Spinach To Upgrade Basic Canned Tomato Soup
If you do this the right way, no one will even know its canned tomato soup. But what kind of spinach is best for achieving a made-from-scratch taste? -
What Is Minute Steak And What Kind Of Cut Is It?
Minute steak is often overlooked in the kitchen. But we're here to tell you that this steak is affordable, easy-to-prepare, and can impress your taste buds. -
Crab Rangoon Will Instantly Upgrade To Your Grilled Cheese Sandwich
One of the best things about a grilled cheese sandwich is the limitless sources of inspiration. The next time you make one, consider crab rangoon-style. -
For The Best Stuffed Peppers, Make Sure You Brown Your Meat First
Stuffed bell peppers are a classic comfort food that seem straightforward to make: Just fill and bake. However, properly cooking peppers requires an extra step. -
Guy Fieri's Chili Is Chock-Full Of Beer
Guy Fieri has a not-so-secret chili ingredient: beer. Find out what kind of beer he uses, and why it is such a great addition to any chili recipe. -
The Blanching Tip You Need To Remember For Korean Bean Sprout Salad
A savory Korean bean sprout salad can be whipped up in no time. Just don't skip out on this important step, or your sprouts won't have the right texture. -
When It Comes To Duck Meat, A Dry Brine Is The Way To Go
Of all the proteins that people enjoying cooking with, duck can be one of the most difficult to master. If you want the most flavorful fowl, make a dry brine. -
The Key Tip For Making Potato Soup In Your Instant Pot
If you're tired of ending up with watery potato soup in your Instant Pot, this easy tip can bring back the creamy consistency you'd get from hours on the stove. -
Cottage Cheese Is Your Secret Ingredient For A High-Protein Mac And Cheese
Everyone seems to want to ramp up their protein intake these days. Wouldn't it be great if you could boost your protein while eating mac and cheese? -
The Best Steak Cut To Use For Your Next Fajita Night
Sizzling fajitas are a hit any night of the week. With all those soft, cheesy, saucy fillings, the last thing you want is a tough cut of steak. -
What Is Egg Biryani And What Does It Taste Like?
Biryani may be one of your go-to takeout dishes, but have you ever tried it with eggs? We dive into the history of this delicious, meat-free dish. -
Elevate Tuna Salad With Chopped Nuts For A Flavorful Crunch
However you like your tuna salad, there's an easy way to take it to another level. Top it with a handful of nuts for nutritional benefits and an extra crunch. -
Before Frying Up Tostones, Make Sure To Soak Your Plantains
Crispy, fluffy, golden tostones are easy to make at home. To end up with that perfect crunch, it's important to first get your green plantains good and wet. -
What Makes Bar-Style Pizza Unique?
From New York to Chicago, pizza seems to spark huge debates on which is best. But there's a couple of ways that bar and tavern-style pies stand out. -
Vanilla Pudding Mix Is The Special Ingredient You Need For Top-Notch French Toast
If you're looking for an easy way to take your French toast to new heights, then you need to ditch the gadgets and gizmos and bust out some instant pudding mix. -
The Simple Roasting Tip For The Best-Ever Broccoli Soup
The slow caramelization during roasting enhances the nutty and earthy essence of the florets while turning the little green branches into a golden forest shade. -
Why You Really Don't Need To Marinate A Ribeye Steak
Marinades are great for imbuing cuts of meat with flavor, but if you're cooking a ribeye steak, there's a good reason why you don't need to marinate it. -
When Cooking With Bay Leaves, Should You Ground Them Into Powder?
Altering the state of the dried bay leaf can unlock a whole new potential in this common ingredient. But what do you use ground bay leaf for?
