For The Best Stuffed Cabbage Rolls, Opt For This Underrated Variety
If you're looking to make a supremely satisfying version of stuffed cabbage rolls for dinner, you'll want to use this specific kind of cabbage.
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Can You Use Chickpeas As A Replacement For Hominy?
At first glance, hominy and chickpeas look very similar. But when it comes to cooking with them, are these two ingredients interchangeable? -
The Absolute Best Wine To Pair With Classic Chicken Soup
Pairing wine with food doesn't always have to be fancy steak or charcuterie board. You can enjoy a cool glass of white with a basic as chicken soup. -
Use Leftover Ice Cream Cones For A Fun Twist On Cannolis
As delicious as cannolis are, they can be tricky to assemble. But this ice cream cone hack brings a fun twist to the traditional Italian dessert. -
A Chef Reveals Why Salads Always Taste Better At A Restaurant Vs At Home
Restaurants give salads more attention than you might realize. Here's some chef-approved expert advice on how to improve your homemade salad. -
Fry Up Onions In Canned Tuna Oil And Thank Us Later
Instead of tossing out that oil from your can of tuna down the drain, save it to use when frying up your next batch of onions for an extra flavor kick. -
Claussen Spritz Society Pickle Sparkling Wine Review: Just Because You Can, Should You?
Pickles are great, but in a wine? With a healthy dose of skepticism, we grabbed a can to find out if this quirky pickle-flavored cocktail is worth the hype. -
Spuds MacKenzie: What Happened To The Iconic Bud Light Mascot?
Back in 1987, Bud Light attempted to win people's hearts by introducing an adorable bull terrier mascot named Spuds MacKenzie in a Super Bowl commercial. -
Give Canned Cranberry Sauce A Crunchy Upgrade With This Simple Addition
If your canned cranberry sauce is looking a little lackluster, try adding some much-needed crunch to the situation with some nuts sprinkled in it. -
Exclusive: C4 And Popsicle Are Teaming Up, And We Got The First Taste
Having grown up eating Popsicle ice pops, we were excited to get our hands on these new drinks. But does this collab succeed in capturing the flavors of summer? -
Transform Your Next Sandwich Into A Salad And Thank Us Later
If you're craving something light but want all the flavors of a sandwich, try turning it into a salad. This trick is incredibly easy and fun to customize. -
The Genius Hack That Turns A Mason Jar Into A Salt Pourer
Not only is this hack functional, but it also provides a prettier presentation - and all you need is a mason jar, Morton's salt, and scissors. -
Here's What Injecting Meat Actually Does To The Final Product
When you want to imbue your home-cooked meat with some extra flavor, you might want to think about injecting it instead of marinating. Here's why. -
The Air Fryer Mistake You Didn't Realize You Were Making
The air fryer is a great kitchen tool for cooking food quickly and getting a delicious crunch without deep frying, but you may be making a big mistake. -
Tomato Spritzers Are The Ideal Way To Utilize That Leftover Produce
Spritzers are already the quintessential summer cocktail, and since tomatoes are at their peak from May through October, they're the perfect addition. -
Upgrade Your BBQ Sauce With A Little MSG And Thank Us Later
There's one ingredient you should consider using to upgrade your barbecue sauce and enhance its flavor -- no matter if it's homemade or from the store: MSG. -
Take Leftover Cinnamon Rolls To New Heights By Grilling Them
If you've been left with more cinnamon rolls than yo can eat, take them outside and throw them on the grill for a charred upgrade. -
The Penny Trick For A Perfect Serving Of Pasta Every Time
If you don't have a kitchen scale to weigh a single serving, don't worry. There's a clever hack to help you measure your pasta noodles using a penny. -
The Unexpected Sweetener You Never Thought To Add To Hummus
Hummus doesn't typically contain any sweetners. But that doesn't mean you shouldn't add your own. And this one will boost its flavor in unexpected ways. -
The Fridge Mistake You Need To Stop Making With Your Cheese
From charcuterie boards to late-night cracker stacks, we'd be quite sad without cheese. However, there's a common mistake when it comes to refrigerating it. -
Here Are The Best Veggies To Throw On The Grill, According To Tabitha Brown
Summertime is grilling time, and vegetables are a great choice to toss on the barbecue. Celebrity cook Tabitha Brown shares with us her tips for grilling veg. -
A Pinch Of Sugar Is The Unexpected Secret To Game-Changing Fish
No matter how you cook your fish, a pinch of sugar ensures that your filets turn out moist, thoroughly cooked, and with a delightfully crispy skin. -
Revamp Your Lemon Drop Martini With ... An Egg?
Believe it or not, one of the best ways to elevate a classic lemon drop martini is by adding some raw egg or meringue. But exactly how do you go about this? -
What's The Difference Between Pico De Gallo And Salsa?
Understanding the difference between pico de gallo and salsa can help you better appreciate their unique qualities and utilize them effectively in your cooking. -
The Onions You Should Always Use If A Recipe Doesn't Specify
When it comes to onions, not all varieties were created equal. So, if a recipe doesn't specify a type, which onion should you use? Here's a simple breakdown. -
Alton Brown's Top Tip For Crispier Wings Starts With Steam
It can be hard to replicate those crispy chicken wings we love at restaurants at home. Luckily, expert chef Alton Brown has a tip involving steam that can help. -
What Should The Internal Temperature For Cooked Plant-Based Meat Be?
You might think that plant-based meats carry less risk of food poisoning than real meat. But studies have shown that both should be treated the same way.
