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 MoreHave 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 MoreWhile 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 MoreFalafel 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 MoreThe 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 MoreHere 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 MoreAll you need to take your homemade coleslaw to the next level is this one ingredient you probably already have in your fridge.
Read MoreIf 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 MoreMayonnaise 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 MoreMaking 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 MoreLamb 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 MoreIf 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 MoreBoiled, 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 MoreUpgrade your meals and add unique twists to existing recipes by using ingredients straight from your freezer! Waffle sandwich or frozen ravioli lasagna, anyone?
Read MoreA 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 MorePasta isn't a food that takes well to reheating. But if you utilize this simple tip, your microwaved leftovers will be almost as good as freshly cooked.
Read MoreA beer expert tells Daily Meal which two types of beer you should buy for a cookout, whether your crowd enjoys an easygoing classic or something more upscale.
Read MoreThere may come a time when you encounter a brand of barbecue sauce that's a touch too spicy for your liking. Luckily, a sweet ingredient can save it.
Read MoreWhile there's nothing wrong with a classic Aperol spritz, you can also brighten up the flavor and give it a unique twist by adding hot peppers to your drink.
Read MoreThere's a surprisingly high margin of error when making breakfast gravy, but by avoiding these common mistakes you'll have a delicious morning meal.
Read MoreGuy Fieri likes a stiff drink. One kind of Italian liquor stands out above the rest when it's time for an after-dinner libation -- straight out of the freezer.
Read MoreIt's rare to get every taco shell into the oven without breaking. But not to worry, we have a simple solution that will mean none of the crispy shell is wasted.
Read MoreFor your next no-effort camping meal, opt for a humble foil-wrapped potato. They are a filling and versatile food that doesn't require refrigeration.
Read MoreWe have a tricky relationship with foam. It's what makes soda great but it's also irritating to drink. Here's a hack that minimizes that pesky foam.
Read MoreIf you're on the hunt for a new way to reheat pizza that's simple, utilizing your handy panini press may be the perfect solution for a delicious outcome.
Read MoreIt's easy to think that all carbonated water is the same, but seltzer and sparkling water have a few distinct differences. Here's our guide to the two.
Read MoreAlfredo sauce is a classic for a reason, but the rich, creamy sauce works great with a little added spice. This fiery Italian condiment is perfect for the job.
Read MoreTaco meat doesn't need to be a dry part of your meal. Add flavor and moisture to the meat by stirring in a simple ingredient you might already have at home.
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