The Absolute Best Method For Storing Homemade Sourdough Bread
A large, homebaked loaf can be too much to finish while still fresh. So, if you're looking to store some of your sourdough bread, this is the best method.
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Your Refrigerator Crisper Drawers Are Perfect For Brining Large Cuts Of Meat
It can be awkward to find a spot to brine large cuts of meat while observing food safety protocols. Luckily, your fridge crisper drawer is just the right size. -
Why Store-Bought Beef Stock Isn't The Best Choice For Soup
When making soup, a flavorful stock is a key base ingredient. But if beef is your favored broth, think twice before reaching for store-bought. -
The Key Differences Between Drop Biscuits And Regular
Biscuits are a staple of Southern dinner tables, but they come one of two ways: drop or regular. And there's a key textural difference between them. -
Why Hot-Brewed Iced Tea Is Far Superior To Slower Cold Brew
Few drinks are more refreshing on a hot day as an iced tea. But, for a superior flavor, you should steep tea leaves in hot water and then chill it. -
The Simple Searing Tip For The Absolute Best Chicken Soup
A delicious chicken soup starts with a flavorful helping of chicken. And to get the best flavor from your poultry, we recommend you first sear the chicken. -
The Type Of Broth You Need For Traditional French Onion Soup
French onion soup has only a few key ingredients. You might think onions are the star of the show. But to nail this soup, you need to get the broth right. -
The Super Simple Chopstick Hack For A DIY Cooling Rack In A Pinch
If you have cookies out of the oven but are stuck for a cooling rack, your drawer full of chopsticks might come in handy for building a DIY version. -
How Ina Garten Puts Her Signature Twist On Classic Icebox Cake
Ina Garten is famous for taking classic recipes and adding a special twist, and her icebox cake is no different. Here's how she gives it the wow factor. -
How Long Will Jelly Usually Stay Good After Opening?
Though typically it's a condiment that has a long shelf life, even jelly spoils eventually. So, how long do you have to consume it after opening a jar? -
J. Kenji López' Top Tip For Perfectly Runny Shakshuka Eggs
It can be easy to overcook the eggs in a shakshuka. But chef J. Kenji López has a tip to keep the yolks runny while ensuring the whites are cooked through. -
A Splash Of Acid Will Instantly Upgrade Canned Refried Beans
Refried beans are the perfect side for any number of dishes, but their dense texture sometimes makes them unpalatable. Upgrade them with a bit of acid. -
13 Ingredients That Will Give Your Stuffed Peppers A Delicious Upgrade
Stuffed peppers make an easy weeknight meal, and they can include endless twists and variations. Here are some suggestions of delicious ingredients to include. -
Giada De Laurentiis' Secret Ingredient To Give Tomato Sauce A Spicy Kick
Looking to level up your next pasta dish? Add this spicy condiment to your tomato sauce for a zesty kick and a little heat to make those tastebuds sing. -
The Best Way To Freeze And Reheat A Grilled Cheese Sandwich
While a grilled cheese arguably tastes best when it's straight out of the pan, there's no reason why you can't freeze and reheat it with these tips. -
7 Ways To Upgrade Key Lime Pie
Key lime pie is a Floridian specialty, sweet, velvety, and filled with the tang of citrus. Here are some delicious tips to take your next pie to the next level. -
The Tip For Effortlessly Cutting Up Your Celery? Give It A Whack
Slicing and dicing veggies can make for a time consuming process. When cutting celery, there's a trick to make it quite a bit easier. -
The Ingredient Trick For Way More Flavorful Croutons
It's rare to come across a memorable crouton, and that's what makes this exceedingly simple tip to elevate your salads feel so groundbreaking. -
The Best Type Of Cheese For Traditional French Onion Soup
French onion soup is always warm and comforting, but how can you take this delicious staple back to its roots? With one specific type of cheese. -
The Chicken Soup Mistake Andrew Zimmern Wants Us To Avoid
Making homemade chicken soup isn't very tricky, yet there's one thing celebrity chef Andrew Zimmern warns home chefs not to do. -
Cheese Is The Unexpected Ingredient You Should Add To Cold Foam Coffee
Cream cheese cold foam is essentially loose whipped cream with a bit of cream cheese stirred in for a subtly tangy and delightfully decadent twist. -
How To Strip Kale Like Martha Stewart Using A Slotted Spoon
Stripping kale isn't nearly as scandalous as it sounds, and all you need is a slotted spoon to prep the green leafy vegetable like Martha Stewart. -
The Tortilla Hack For Longer Lasting Homemade Cookies
Baking cookies shows someone you care, so you want them to last as long as possible. Make sure you know the tortilla hack for longer-lasting homemade cookies. -
Alton Brown's Blender Tip For Super Silky Smoothies
If you constantly find your homemade smoothies clunky and chunky, take a tip from Alton Brown on the best technique to get smooth results every time. -
How To Choose The Right Plantains For Crisp Chips
Some decisions are difficult, but when it comes to frying up the crispiest, crunchiest plantain chips possible, the choice could not be any easier. -
Can You Broil Food In Pyrex Dishes?
The glass used to make Pyrex dishes was designed to withstand high heat and changes in temperatures. But can it stand up to the intense heat of a broiler? -
Freeze Nutella For A Deliciously Simple Cookie Add-In
Move over, chocolate chips. Frozen Nutella bits make for an even sweeter, gooier cookie mix-in, and they're extremely easy to make.
