Change Up The Bread For An Even More Flavorful Monte Cristo
What's better than combining two French cuisines to create un plat incroyable? Next time, change up your bread for an even more flavorful Monte Cristo.
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The Peruvian Origins Of Ceviche Might Date Back 3000 Years
Peru's national dish is made with little more than raw fish and citrus, so it's unsurprising to learn the origins of ceviche may date back 3,000 years. -
The 2-Ingredient Cottage Cheese Snack You'll Only Find In Pennsylvania
Pennsylvania is home to many unique foods, including numerous Dutch-influenced snacks. This one is surprisingly easy to make and tastes great on bread. -
How Irish White Pudding Compares To The Canadian Version
Maybe you've never even heard of white pudding, or maybe you've eyed it hesitantly on your brunch plate at an Irish pub. Turns out they make in Canada, too. -
The Peaceful Meaning Behind The Pretzels At Oktoberfest
Good beer is best with good snacks, and at Oktoberfest celebrations, pretzels are easy to find. These chewy bread twists are steeped in history and tradition. -
Kimchi Oatmeal Is Here To Save Your Normal Boring Breakfast
Have you been sleeping on kimchi? It's not only tasty and suitable as a side dish and staple in Korean cuisine, but it also goes well with oatmeal. -
Give Your Burgers Some More Life With A Little-Known Mediterranean Spice Blend
If you've grown bored of standard American burgers, you might want to try seasoning your meat differently, like with this under-appreciated spice blend. -
Take All The Makings Of A Gyro For The Ultimate Greek-Style Meatloaf
You can make a delicious Athenian meatloaf by including all the flavor elements of a Greek gyro, from lamb meat and tzaziki sauce to Mediterranean veggies. -
The Difference Between Thai And Vietnamese Fish Sauce
Fish sauce is a staple in many cuisines, but there are many varieties. Did you know Viet fish sauce (nuoc mam) is not the same as the Thai version (nam pla)? -
Give Pasta Salad A Bright Pop Of Flavor (And Color) With This Tangy Ingredient
Standard issue pasta salad is always sure to please, but you can really impress your guests by working this tangy ingredient into your next salad. -
Chef-Approved Tips For Making Restaurant-Worthy Kimbap At Home
Rolling your own kimbap can be an overwhelming experience if you don't know what you're doing, so we asked an expert to give us a crash course. -
Expert Advice For Storing And Aging Kimchi
When fermenting kimchi for a homemade batch, it can be hard to know when it's ripe or gone bad. Fortunately, we found any expert to explain what to look for. -
How To Pick The Best Store-Bought Kimchi (And How To Improve It)
Homemade kimchi is tricky to perfect, and even experts say store-bought is fine. Even so, there are still ways to give store-bought kimchi some flair. -
Create Flavorful Dips For Korean Fried Chicken Using Store-Bought Sauces
If you want to recreate the experience of a Korean restaurant at home, follow an expert's advice in creating flavorful dips with store-bought sauces. -
Why Pennsylvanian Chicken Pot Pie Might Confuse You At First
You're probably used to chicken pot pie having a traditional pastry crust and being baked in the oven -- but that's not how folks in PA make it. -
If You're Not Splashing Malt Vinegar On Your French Fries, You're Missing Out
Malt vinegar has a distinct taste that's the perfect match for crispy fries. But who started using it in the first place and why might surprise you. -
Snack Like You're In Vietnam With This Unbeatable Avocado Combo
Want a rich, creamy, indulgent snack in a jiffy? Look to Vietnam. That nation has combined avocado with something unexpected and created deliciousness. -
Fruit Sandos Taste Like Heaven And Only Require 3 Ingredients
Want a sweet treat as simple to make as it is flavorful? You need a fruit sando. They only require three ingredients, but they taste like a dream. -
Here's What Makes Australian Folded Eggs Different From Soft Scrambled
There's more than one way to scramble eggs, and it's not just in the ingredients. It's the technique that sets Australian folded eggs apart from soft scrambled. -
What's The Difference Between Red And Green Gazpacho?
We usually associate gazpacho with a vibrant red color. But green is also an option. So, what goes into one to separate it from what we're more familiar with? -
What It Means To Be A Barista (And Where The Term Comes From)
A barista isn't just a coffee slinger who hands your cup. Here's what it really means to be a barista and how we got that term in the first place. -
Alton Brown's Secret Ingredient For A Tangy Peach Lassi
A lassi is a traditional Indian drink that's refreshing and delicious, and Alton Brown uses a simple ingredient to make his peach lassi even more tangy. -
Gnudi Vs Ravioli: Is There A Distinction?
Gnudi and ravioli are two Italian dishes that are distinct yet with overlapping features. Find out what sets the two apart and how they are best enjoyed. -
What The Color Of Miso Paste Says About Its Flavor
See how the color of miso paste will give you a clue to its ingredients, depth of flavor, and saltiness. Each has a different use, so color is a great guide! -
What Makes Thai Meatballs Unique Is All In The Add-Ins
The taste of Thai meatballs stands out by combining spicy, sweet, sour, and salty flavors along with herby fragrance together using unique ingredients. -
Bigotes Vs Croissants: What's The Difference?
Though they share a similar shape and flaky texture, Mexican bigotes and French croissants each have unique, differentiating characteristics. -
We Can't Stop Eating Radishes The French Way. Here's What That Means
The French way of eating radishes is simple but, with the right high-quality ingredients, can be supremely delicious. Here's what it all means.
