Why You Should Never Use Heirloom Tomatoes For Pasta Sauce
Ingredients in a recipe can often be adjusted to suit your tastes. But when it comes to pasta sauce, you should leave heirloom tomatoes on the shelf.
Read More-
-
Making Homemade Coconut Milk Is So Easy With This Kitchen Tool
Forget the debate over which coconut milk brand is best. Making your own at home is better and much easier when you utilize this basic kitchen tool.
Read More -
Used Tic Tac Cases Are Perfect For Cute And Compact Spice Containers
Re-using empty Tic Tac containers is not only environmentally friendly, it's pretty adorable. There are just a few steps to follow to get them ready.
Read More -
Yes, You Can Smoke Olive Oil (And Here's Why You Should)
Given olive oil's low smoke point, it might be surprising to hear that olive oil stands up well to being smoked. But just how is this possible?
Read More -
No, A Dirty Barbecue Does Not Mean More Flavorful Grilled Food
Sidestepping cleaning your grill will not result in extra seasoning for your next meal. Instead, it can lead to less flavorful food, bacteria, and even fires.
Read More -
How To Tell If Your Sourdough Starter Has Actually Gone Bad
A sourdough starter is a living, breathing thing that's hard to kill. Its normal behavior can seem strange, so what should you look for to know it's no good?
Read More -
The Easy Way To Make Grilled Chicken Wings Taste Fried
Fried chicken is among the most popular foods in the U.S., but grilling is healthier. To easily achieve the fried wings taste on your grill, here's what to do.
Read More -
Roast Your Veggies In Pesto For A Huge Flavor Upgrade
Roast veggies are great, but run the risk of being bland. Douse them in pesto for a flavor injection as a delicious side dish or standalone meal on their own.
Read More -
Here's How Giada De Laurentiis Adds Gourmet Flair To Lamb Burgers
Giada De Laurentiis' gourmet lamb burgers have a special added ingredient that will offer not only flavor but an elevated texture.
Read More -
The Difference Between Fining And Filtering Wine
Most wines undergo the processes of fining and filtration. Though they may seem similar, these two steps in winemaking are indeed different.
Read More -
The One Dish Bobby Flay Makes Every Single 4th Of July
Even if you're hosting a crowd on the 4th of July there's no reason you can't take your cookout spread up a notch. Branch out from hot dogs and hamburgers.
Read More -
Wrap Watermelon Slices With This Iconic Fruit Snack For The Ultimate Summer Treat
Custom homemade treats for summer are a lot of fun. The next time you're looking to make watermelon a little more interesting try this easy trick.
Read More -
Why Julia Child Always Believed In Making Your Own Pasta Dough
These days, pasta is something you buy in a box at the grocery store. But Julia Child believed we should always make it using a pasta machine, and here's why.
Read More -
Yes, You Can (And Should) Deep-Fry Hot Dogs
Have you ever encountered a food that wasn't as good once it was deep-fried? From Oreos to tater tots, some foods should be fried. Hot dogs are one such food.
Read More -
Hot Sauce Belongs On Your Popcorn
While purists often claim that the only adornment popcorn needs is butter, there's another addition that can really turn up the heat: hot sauce.
Read More -
The Nutty Addition Your Falafel Is Begging For
Falafel is a crunchy, craveable food packed with flavor. But with one simple nutty addition you can take yours to the next level of deliciousness.
Read More -
The Cookbooks That Won Big At The 2024 James Beard Awards
The 2024 James Beard Media Awards took place on June 8, and plenty of chefs, restaurants, and cookbooks were honored. Here are the cookbooks that won big.
Read More -
16 Chef-Approved Ways To Upgrade Homemade Salad Dressing
Here are my chef-approved trade secrets regarding ways to upgrade your next batch of homemade salad dressing and turn the salad into the highlight of your meal.
Read More -
The Unexpected Ingredient You're Overlooking For Creamier Coleslaw
All you need to take your homemade coleslaw to the next level is this one ingredient you probably already have in your fridge.
Read More -
Mix Canned Sardines Into Your Tuna Salad For An Upgraded Dish
If your tuna salad has felt a little lacking lately, you don't need to ditch the dish completely. Give it a major upgrade with canned sardines.
Read More -
When Packing A Picnic, Think Twice Before You Make A Mayo-Based Salad
Mayonnaise may be the glue that binds summertime side dishes, but if you're packing a picnic, you may want to think twice before making a mayo-based salad.
Read More -
The Slept-On Binder Ingredient For Unbeatable Brisket
Making a perfectly tender brisket with a nice, crusty bark can be a complicated affair, but one surprising ingredient makes things easier by acting as a binder.
Read More -
A Chef Fills Us In On How To Balance Out The Gamey Taste Of Lamb
Lamb is a delicious alternative to beef, but sometimes it can taste a little too gamey. We asked a chef how to neutralize any overpowering flavors.
Read More -
Turn Up The Heat In Lemonade With This Spicy Ingredient
If you think there's no way a lemonade could chill you out even more on a hot day, think again. This secret ingredient is the key to cooling off.
Read More -
Give Your Boiled Eggs The Crème Brûlée Treatment And Thanks Us Later
Boiled, fried, scrambled, poached ... if you thought you'd exhausted every possible way to cook eggs, we offer you boiled egg brûlée. You're welcome.
Read More -
13 Frozen Food Hacks You'll Wish You Knew Sooner
Upgrade your meals and add unique twists to existing recipes by using ingredients straight from your freezer! Waffle sandwich or frozen ravioli lasagna, anyone?
Read More -
The Wood Chips You Need To Avoid Grilling With At All Costs
A grill master tells Daily Meal which woods you should never grill with, as they lead to an acrid flavor, an uneven cooking job, and maybe even health risks.
Read More
