Why You Should Be Using Aquavit For A Better Bloody Mary
Adding aquavit to your bloody mary will pair beautifully with the tanginess of the tomato juice and the peppery greenery of both celery salt and stalk.
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Your Slow Cooker Is The Secret To Roasted Garlic That Won't Burn
It's easy to lose track of time when something is slow-roasting in the oven. We've got a foolproof method for making the perfect batch of roasted garlic. -
14 Ways To Upgrade Canned Refried Beans
These ways to upgrade canned refried beans can save you from another boring bean side or burrito filling. These solutions are also easy to achieve. -
For Superior Potato Skins, Change The Way You're Cutting Them
There's a simple change you can make to the way you prep potatoes that will change your potato skin game. All you have to do is cut them differently. -
How To Make Sure Your Halloumi Cheese Is Perfectly Cooked
There aren't very many cheeses that can stand up to the heat alone. When cooking a firm cheese straight-up there are a few important things to keep in mind. -
Forget Bread, Make Your Next Avocado 'Toast' On Hash Browns
Swapping bread for crispy hash browns is just the ticket to preparing some seriously next-level avocado toast that also happens to be gluten-free. -
Easily Elevate Your Grilled Cheese By ... Grilling It
Just when you thought grilled cheese couldn't get any better, there's a new, and quite obvious way to prepare it. And it's not just for your next camping trip. -
A Spoon Is All You Need To Test The Thickness Of Your Sauce
You've spent the money on some fancy dinner ingredients, but they require some expertise on making the right sauce. So how will you tell when it's just right? -
Chopped Nuts Give Overnight Oats Some Much-Needed Texture
We all love a batch of super-creamy, delicious overnight oats. Choosing the right toppings can take this go-to breakfast dish to satisfying new heights. -
How To Store Unripe Tomatoes When You Want Them To Stay Green
If you've got a batch of unripe tomatoes and you want to enjoy them before they turn red, here's how you should store them so they stay green for longer. -
The Only Type Of Wok You Should Use On An Induction Stove
Woks were designed to be used over an open flame. But wok cooking is possible if you have an induction stove. Here's the pan that'll give you the best results. -
How Long Does Leftover Pumpkin Purée Last?
Pureed pumpkin is among the most convenient food hacks. But recipes don't always call for a full can. So how long is it safe to store leftovers? -
The Absolute Best Dairy-Free Milk For Vegan Ice Cream
When it comes to milk alternatives, not all dairy-free options are created equally. So to make vegan ice cream, here's what you should be using. -
Here's How Long You Can Keep Raw Steaks In Your Fridge
When it comes to buying fresh, raw steak, there's a certain time frame in which you need to cook your meat before it goes bad. Here's what you need to know. -
Use Up That Stale Pound Cake And Make Dessert Croutons
There's no need for food waste when there are creative ways to use up stale pound cake. Don't sleep on dessert croutons to add to some tasty dishes. -
For Next-Level Fondant Potatoes, Keep Your Aromatics Whole
To slowly infuse your velvety fondant potatoes with remarkable flavor, don’t bother mincing your aromatics - instead, add them whole to the pan. -
Why It's So Important To Take Your Time When Making Jiaozi, According To An Expert
Sometimes, when making a delicious dish like jiaozi, we wish it would cook faster. But with these dumplings, this expert says it's better to take your time. -
How Long Do Whole Vanilla Beans Last?
As an exceedingly special and expensive ingredient, you should treasure your vanilla beans by learning how long they last and how to store them properly. -
Pickle Your Eggs In Kimchi For A Serious Upgrade
You may have tried your hand at pickling eggs before, but by choosing to pickle them in kimchi, you'll transform them into a desirable everyday treat. -
A Pinch Of Dashi Is The Extra Ingredient Your Crab Salad Needs
If you want to really enhance the seafood flavor in your crab salad while balancing out its natural sweetness, toss in a dash of instant dashi. -
The Best Steak Sandwiches Are All About The Condiments
If you really want to enhance the taste of your next steak sandwich, ditch the standard mayo and hot sauce for some unique, flavor-boosting condiments. -
Lavash Bread Is The Secret To An Easy, Unique Homemade Pizza
Everyone loves pizza night but there's not always the right amount of time for the prep work. Since the dough takes the most effort we've found a quicker way. -
Depression-Era Water Pie Is Actually Really Tasty
If you haven't seen the viral water pie on social media, get ready: It's a fantastic way to use pantry staples and it tastes better than it sounds. -
The Oven Trick For Making Soup That Tastes Like It Simmered All Day
Unlock hidden flavors in your homemade soup using a surprising oven hack. Your simmer game will never be the same with this crafty technique. -
Your Oven Is The Secret For Easy, Fast Polenta
Making polenta on the stovetop is a labor of love. Standing, stirring, watching, tasting. What if there was a more hands-off approach to this tasty dish? -
The Top Tips For Making Jiaozi Wrappers From Scratch, According To An Expert
Jiaozi is traditionally eaten to celebrate the new year in China. Now seen in kitchens throughout the West, this expert has tips on making their wrappers. -
Think Twice Before Adding Frozen Veggies To A Casserole
If you were contemplating what kinds of ingredients to put in a casserole and frozen vegetables crossed your mind, you may want to reconsider.
