The Simple Fix For Reheating Chicken Wings Without Drying Them Out
It's typical to make way too many wings when serving a crowd. Don't let any of that chicken go to waste by learning how to reheat them the right way.
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13 Types Of Batters And Breadings For Frying Food
If you're craving fried chicken or fish at home, stick to the classics with a panko crumb breading or mix it up with coconut batter. The options are endless! -
For Perfectly Sized Veggies For Your Soup, Use This Chopping Tip
If you're stumped about what size to properly cut your vegetables the next time you're making a homemade soup, always keep this rule in mind. -
Is There A Difference Between Pickled And Preserved Lemons?
Maybe you're not sure if preserving a lemon is the same as pickling it, but were too shy to ask. We dive deeper into the process and offer clarification. -
Here's How To Make Sure Your Butter Lettuce Stays Fresh For Longer
Tender and versatile, butter lettuce is great go-to choice for salad greens. Just be sure to store it properly so it will stay fresh for longer. -
The Absolute Best Wine To Pair With Blackened Salmon
Creating wine pairings is a great way to elevate a dining experience, and if you're serving blackened salmon, here's the wine you want to choose. -
The Genius Rice Hack For Keeping Bread Warm On The Table
It turns out that the next best thing since sliced bread might be rice with bread, especially when the rice is being used to keep said bread warm. -
An Expert Weighs In On The Best Wine To Pair With Green Curry
Sommelier Gabriel Corbett has shared a few specific recommendations with Daily Meal on how to select a great wine to pair with a dynamic dish like green curry. -
Dr Pepper Creamy Coconut And Creamy Coconut Zero Sugar Review: They're Like Summer In A Can
With summer on the horizon, Dr Pepper hopes to capture the essence of the season by fusing its precious soda with a limited edition coconut flavoring. -
The Best Wine To Drink With Yellow Curry, According To An Expert
If you want to bring a little sophistication to curry night, serve it with a wine. This sommelier shares his favorite pairing for a mellow yellow curry. -
The GOAT Soup Ingredient You're Constantly Throwing Away
Those leftover parmesan rinds can be tossed into soups to add extra nutty and savory notes to your dish, as well as a welcome punch of umami. -
The Best Soup Doesn't Always Start With The Ingredients Alone
When whipping up some tasty soup, even the best ingredients can fall flat if you're not using the right type of cookware like this essential kitchen tool. -
The 3 Spices That Are Always Worth Buying Pre-Ground
It's often recommended to grind your own spices for freshness rather than buy them pre-ground from the grocery store, but these three spices may be exceptions. -
We Know The Secret Ingredient Your Coleslaw Is Missing
Amp up the flavor in your favorite coleslaw recipe with one simple addition. You might be surprised how different it can taste with this common ingredient. -
Don't Screw Up Your Homemade Gyoza With The Wrong Wrappers
When you're making gyoza at home, starting with the proper wrapper is of the utmost importance. Choose the wrong kind and all your hard work could go to waste. -
The Expert-Recommended Wine That Perfectly Pairs With Red Curry
If you often find yourself stumped on which wine to drink with spicy red curries, you're not alone. Fiery dishes need careful pairing consideration. -
The Visual Red Flags To Avoid When Buying Chicken
Chicken can be a breeding ground for bacteria. Fortunately, there are warning signs you can look for before you even get the bird home from the store. -
Why The French Take Hot Chocolate So Seriously
In the U.S., we sip hot chocolate around a campfire or order it for the little ones. In France, though, it isn't a drink to be so lightly dismissed. -
14 Ways To Take Canned Collard Greens To The Next Level
Canned collard greens have a variety of uses in the kitchen. Here are a few of our favorite ways to bring out the flavor of these nutritious vegetables. -
Here's The Difference Between 'Light' And Regular Beer
You may have seen light beers when shopping our out at a bar, you may have even drank some, but do you know what makes them different from regular brews? -
Perfect Pickled Peppers Take Way Less Time Than You'd Think
If you're a pickle fanatic and you haven't tried pickling your own, quick pickling is a great technique to start with. Just grab your favorite spicy pepper. -
The Ultimate McDonald's Menu Hack For A Custom BLT Sandwich
It pays off to get a little creative with your McDonald's order. If you're lucky they'll agree to this sneaky way to finally get a BLT at the golden arches. -
The Easy Fork Trick For Amping Up The Flavor Of Marinated Chicken
Chicken is only as boring as you make it. If you're marinating your chicken and it's still coming out bland, poke fork holes in it so the marinade can seep in. -
Deep-Fry Your French Toast For The Best Breakfast Of Your Life
It turns out this version of French toast has been around for centuries. Learn how this technique can take it to new heights for flavor and texture. -
What's The Perfect Wine For Your Steak? An Expert Weighs In
Whether you're serving guests at home or ordering in a fancy restaurant, there's a go-to wine to pair with your steak. Here's what an expert told us. -
How Different Types Of Pans Affect Your Cakes
When baking a cake, the type of pan you use can make a huge difference. Here's our expert explainer of all the different types and how they'll affect your cake. -
For The Best Deviled Eggs, Add Some Crunch With Breadcrumbs
Deviled eggs are a classic, but sometimes you might crave something different. For the best deviled eggs, use breadcrumbs to liven things up and add texture.
