Know The Difference Between Añejo And Reposado Tequila For Perfect Margaritas
Tequila is a versatile spirit served in many ways. If you understand its differences, you can determine which variety to use for different types of drinks.
Read More-
-
Why Temperature Is A Crucial Factor When Making Whipped Cream
Homemade whipped cream beats the canned kind, but making it yourself means paying attention to temperature. Here's why it's a crucial factor for perfection.
Read More -
Where Is Crispý Cones From Shark Tank Today?
Crispý Cones sells much more than just fancy ice creams, which is why Barbara Corcoran invested, but where is the company today -- after "Shark Tank?"
Read More -
The Oven Preheat Element That Could Be Ruining Your Food
Preheating your oven is a super common procedure for plenty of people. But in certain situations, doing so can ruin your food. Here's why.
Read More -
Powdered Vinegar Is The Little-Known Secret To The Absolute Best Snacks
Fans of salt and vinegar-flavored snacks can enjoy the great taste with homemade varieties without compromising crunch. Powdered vinegar is a best-kept secret.
Read More -
The Sandwich Hack That Will Change How You Eat Cupcakes Forever
If you love cupcakes but hate the mess (or icing-to-cake ratio), check out this genius sandwich hack Anne Hathaway swears by when eating the mini sweet treat.
Read More -
Where Is Reely Hooked Fish Co. From Shark Tank Today?
On 'Shark Tank' Season 9, Episode 11, Steve Markley and James Arcaro pitched the Sharks their fish dip company. So, where is the business now?
Read More -
The Cracker Barrel Ordering Tip If You Want Your Bread ASAP
Many restaurants will bring out bread before your meal -- here's how to get yours a little faster at Cracker Barrel.
Read More -
15 Meals From "The Bear" Season 1, Ranked
From hometown sandwiches to elevated desserts, the meals served on "The Bear" look deliciously enticing. We took a look at 15 of them from the 8-episode season.
Read More -
The Salt Water Hack For Keeping Drinks Ice Cold On The Go
Need to chill some drinks in a hurry? Salt is the sneaky substance that can take your drinks from hot to not in a flash. And that's not all salt can do.
Read More -
Where Is Gato Café From Shark Tank Today?
Adriana Montano pitched her cat café idea with passion, but received no investment on "Shark Tank." So, where is Gato Café today? Did it really have nine lives?
Read More -
Chamoy: The Spicy-Sweet Mexican Sauce That Goes With Almost Anything
There are a million reasons why you should get to know chamoy, the spicy-sweet and versatile Mexican condiment that goes with almost anything.
Read More -
The Ultimate Guide To Cooking Dairy-Free Like A Pro
If you are lactose intolerant, there are many recipes that can be adjusted to suit your diet. Check out the ultimate guide to cooking dairy-free like a pro.
Read More -
The Olive Garden/Red Lobster Hybrid Restaurants You May Have Forgotten
There have been numerous combination eateries over the years. For instance, you may have forgotten about the Olive Garden/Red Lobster hybrid restaurants.
Read More -
The Reason You Should Reconsider Using Dairy To De-Glaze A Pan
Although deglazing can be done with a variety of liquids, one that you want to avoid using is dairy. This is the reason why dairy can be problematic.
Read More -
The Portion Guide Perfect For Grilling Burgers For A Crowd This Summer
Hosting a cookout or dinner party can be stressful, but planning the menu should be fun. Follow these guidelines to ensure you have enough food for your guests.
Read More -
How To Cook The Crispiest Brussels Sprouts Straight From Frozen
Roasted Brussels sprouts prepared from frozen can be delightful if handled with care. And they're a time saver since you don't need to thaw them!
Read More -
20 Tools In Your Kitchen You've Probably Been Misusing
Cooking is easy with the right tools, but what if you've been using them all wrong? Check out these 20 items in your kitchen that you're probably misusing.
Read More -
Why You Should Never Substitute Regular Molasses With Blackstrap
If you have to grab some molasses for a sugary recipe, you might consider swapping in blackstrap to change things up. Think again. Here's why.
Read More -
How Geography Affects Your Wine's Alcohol Content
Each wine has a unique alcohol content that's tied to how much sugar it contains. So how does this relate to geography? Let's take a deeper look.
Read More -
The Chef-Approved Reason You Should Never Buy Frozen Oysters
Oysters are often eaten right after harvest, but frozen ones are also an option. Still, there's a chef-approved reason you should never buy that frozen variety.
Read More -
Finally, An Answer For What That White Spongy Stuff On Peeled Oranges Is
If you've ever peeled and eaten an orange, you've had to pick that white spongy stuff out of your teeth. So exactly what is it, and is it good for you?
Read More -
The Reason You're Better Off Using Canned Chickpeas For Hummus
Despite what some chefs claim, you're actually better off using canned chickpeas (rather than dried ones) when preparing hummus. Here's why.
Read More -
Acid Is All You Need To Totally Elevate Sardines
These small fish, often overlooked and overshadowed by more popular seafood, are a treasure trove of nutrition, bursting with robust flavors.
Read More -
No, Frozen Yogurt Is Not Made By Simply Putting It In The Freezer
However, it is still an easy treat to make at home. Unfortunately, it requires a couple extra steps to go from yogurt to frozen yogurt.
Read More -
Here's How Long To Soak Cashews For The Perfect Vegan Cheese Sauce
Cashews can make a rich and creamy base for vegan cheese sauce -- as long as they're soaked first. Here's how long you should soak them for.
Read More -
The Best Way To Use The Fiery Scotch Bonnet Chile Pepper
Looking for a pepper that delivers spice with a fruity taste? Consider the Scotch bonnet, a fiery chile best used in recipes from one tropical region.
Read More
