The Cooking Tip You Need For Restaurant Quality Pork Tenderloin
If you're struggling to replicate the pork tenderloin recipe from your favorite restaurant, you might consider trying this special two-step trick.
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It Pays To Skip The Olive Oil When Frying Chicken
Love eating meat with a hearty crunch? Then you almost certainly love fried chicken! However, while you can fry it in olive oil, you may have better options. -
The Simple Egg Tip That Will Give You Fluffier Baked Goods
If you struggle to reach the optimal level of fluffiness in your baked goods, you might consider trying out this relatively simple trick to improve your recipe. -
What's The Difference Between Brown And White Anchovies?
What's the difference between brown and white anchovies? Here's everything you need to know about the two distinct varieties of this important fish. -
The Starbucks Food Ordering Trick That Baristas Appreciate
Avid coffee shop visitors know there are many other ways to be top-notch customers. Next time you're at Starbucks, try ordering your food and drink this way. -
Put Your Cocktail Olives In A Waffle Iron And Thank Us Later
If you're in the mood for a new way to enjoy an old snack, look no further than your waffle maker. It can help transform your bland olives into a unique treat. -
The Unique Cutlet-Breading Technique That Challenges Everything You Thought You Knew
Thinly breaded meat cooked in oil is a fan favorite across the world. The flour-and-egg recipe to make a perfectly cooked cutlet is tried and true, or is it? -
Great Lengths Are Taken To Create The Strangest Jelly Belly Flavors
Much like Bertie Bott's Every Flavor Beans, Jelly Belly's "Extreme BeanBoozled" label promises some of the most extreme and exotic flavors imaginable. -
How High Can Tipping Percentages Really Go?
Tipping has become a delicate topic with some patrons comfortable doubling the tax and others breaking out calculators. How high can tips actually go? -
Where Is Probiotic Maker From Shark Tank Today?
"Shark Tank" lets us see some interesting inventions, and the Probiotic Maker is no exception. Although this creation didn't get a deal, it's still around. -
Andrew Zimmern's Unique Take On Eggs Benedict Features Pastrami
Celebrity chef and television host Andrew Zimmern has a unique take on eggs Benedict that features pastrami in place of the traditional ham. -
You Should Think Twice About Microwaving Processed Meats
Processed meats might not be the healthiest, but they are more unhealthy when you microwave them. Here's why you need to avoid heating them in the microwave. -
Andrew Zimmern's Trick For Perfectly Juicy Poached Chicken
Poached chicken may sound a bit bland, but not with celebrity chef Andrew Zimmern's recipe. The chef shares a tip on poaching chicken you need to know. -
How Long Miso Lasts In The Fridge (And Why It Stays So Fresh)
Miso soup is a tangy, tasty dish that's easy to make, as long as you have all the right ingredients. Once miso is made, you may wonder, how long is it goof for? -
The Unique Ingredient Molly Yeh Uses To Make Bread Extra Fluffy
If you prefer extra fluffy bread, Molly Yeh has a little tip for you. You can try more butter or extra yeast, but Yeh has a unique ingredient that works. -
Gordon Ramsay's Pancakes Aren't Your Typical American Stack
It's no secret that Gordon Ramsay is a picky chef. He's known for his harsh criticism and outstanding recipes. And his pancakes are one recipe loved by many. -
The Mini Utensil You Never Thought You Needed
Your kitchen may be filled with gadgets and gizmos you don't use, but there is one mini utensil you could really whip food up with. Here's why you need it. -
What Makes Queso Fundido Different From Classic Queso
Fans of Mexican food appreciate the appetizer selection on a restaurant menu. When deciding between queso and queso fundido, what’s the difference? -
The Fascinating Psychology Behind The Success Of Food Mascots
Have you ever wondered why so many food brands have anthropomorphized mascots? There's science behind the illustrated mascots — here's what's going on. -
Swapping Chocolate Bars For Chocolate Chips Isn't The Best Idea
Chocolate chips and chocolate bars are both glorious in their own right. Swapping a chocolate bar for chocolate chips, however, might not be the best idea. -
The Best Days To Shop At Sam's Club If You Love Free Samples
If you have memberships to warehouse stores solely for the free samples, you'll want to know the prime times to get some freebies at Sam's Club. -
The Clever Way Restaurants Make Tastier Ranch Dressing
If you love ranch dressing, you're in good company. Have you ever wondered why your favorite restaurant's version tastes so good? It may not be why you think. -
The Simple Reason Baby Carrots Are Always Wet
Pick up a package of baby carrots at the grocery store, and you'll likely feel some water seep into your hands. The question is, why are they always wet? -
12 Foods You Should Really Avoid Eating Every Day
Moderation is an important part of a balanced diet, and even healthy foods like certain veggies and proteins can cause health issues if consumed too often. -
How Big Should A Pub-Style Burger Be?
Pub-style burgers are distinct from burgers in fast food joints or sit-down restaurants. The question is, how big should a pub-style burger be? -
How Rachael Ray Really Feels About The Sauce Vs. Gravy Debate
Sauce or gravy? The longstanding debate persists over many Sunday dinners across America. But what does celebrity chef Rachael Ray have to say bout it? -
The Science Behind Why You See Some Green Grains In Brown Rice
Rice is a staple in many pantries, which is not surprising as it comes in many varieties with countless ways to cook it. But what's up with the green rice?
