The One Extra Step You Need For Dramatically Improved Soup
If you're making soup at home, don't forget this important step to serve the most aesthetically pleasing and delicious dish to friends and family.
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The Secret To Stretching Pizza Dough For Restaurant-Quality Results
Do you dream of creating your own restaurant-quality pizza at home? If the answer is yes, here's the secret to stretching your pizza dough perfectly. -
6 Best Steak Cuts To Buy And 6 Steaks To Avoid, According To A Chef
The best steak cut choice depends a lot on what you're making, but for your typical grilled steak, our expert has advice on what works and what doesn't. -
Why Romaine Is The Absolute Best Type Of Lettuce For Charring
When you're in the mood to skillfully scorch some lettuce, you can't just grab any old mixed greens. Here's why romaine is the best choice for charring. -
If You Want To Make Soup With Frozen Veggies, Don't Skip This Crucial Step
When making homemade soup, it's more convenient to just toss in a bag of frozen vegetables than to cut your own. Here's how to avoid them becoming mushy. -
House Red Vs A $200 Bottle? A Wine Expert Explains Why There Is No Wrong Choice
Deciphering what to drink at a restaurant can be tough, but for Doreen Winkler, there's no wrong answer when choosing between expensive bottles and house wine. -
Expert Tips On The Best Way To Store Fresh Mozzarella
We spoke with Kathleen Serino, training and curriculum manager at Murray's Cheese, to get a feel for what makes fresh mozzarella different and how to store it. -
Start Brining Asparagus And You'll Never Look Back
By marinating them in a brine, you can soften and tenderize asparagus stalks for a more succulent, melt-in-your-mouth texture that's easier to chew and cut. -
Expert Tips For Storing Feta Cheese (And How To Tell If It's Gone Bad)
Feta cheese can be a tasty addition to countless meals, but just how should you store it? We asked an expert, and she gave us some helpful tips. -
Why It Is A Mistake To Ignore Your Recipe's Suggested Oven Rack Position
There's a reason a lot of recipes specify where in the oven you should cook your dishes or bakes, and there are good reasons why you shouldn't ignore it. -
Is It Better To Use Canned Or Frozen Peaches For Peach Cobbler?
Haver you ever wondered if it's better to use canned or frozen peaches for cobbler? We don't like to pick favorites but there is a clear winner. -
Extend The Shelf Life Of Feta Cheese With One Easy Step
Extending the shelf life of feta is as simple as storing it in this liquid after opening, which can maintain its freshness for two to three weeks. -
Beans Are Your Secret Weapon For Thickening Soups Without Dairy
If you're looking for a way to thicken a soup without the extra fat from added dairy, then give puréed beans a try for some extra nutritional value. -
13 Best Potato Varieties To Use For Mashed Potatoes
Yukon Golds and russets make great mashed potatoes, but they're not the only potato varieties that can give you a lovely mash, far from it, in fact. -
The Simple Tip For Baking With Nuts Like A Pro
If you follow this quick extra step when baking with nuts, your favorite peanut chocolate chip cookies or walnut banana bread can fly to new flavorful heights. -
Give Your Basic Shrimp Cocktail An Upgrade With Barbecue Sauce
Shrimp and cocktail sauce is a marriage as iconic as ... well, shrimp and barbecue. So why not inject cocktail sauce with barbecue sauce for the best of both? -
12 Common Mistakes Everyone Makes With Cherries
Cherries make for excellent snacks, desserts, and additions to savory dishes, but from pitting them to freezing them, there are a few key mistakes to avoid. -
Dehydrated Caramelized Onions Are The MVP Of Soup Toppings
Soup is like a hug in a bowl any night of the week. But if you're missing a bit of texture in your dish, throw some dehydrated caramelized onions on top. -
The Common Marinade Mistake That's Ruining Your Flank Steak
Flank steak has a rich beefy flavor, but it's a tough cut that benefits from a marinade. Just avoid this common mistake for the best results. -
You Can (And Should) Make Fried Green Tomatoes In Your Air Fryer
Deep-fried green tomatoes are an old-time Southern treat, but departing from tradition and making them in the air fryer makes the recipe both faster and easier. -
6 Signs A Potato Has Gone Bad
Potatoes have a long shelf life, but they're not immortal. We're breaking down 6 common signs a spud has spoiled, from green skin to spots of mold. -
The Fork Scoring Technique For Perfectly Cut Toffee Pieces
Hard toffee usually breaks into jagged pieces, and if this looks too messy for your tastes, it's easy to neatly score it using just a fork and knife. -
The 'Wet Hand Dry Hand' Trick Is The Secret To Easier Breading
Breaded and fried foods are downright addictive, but the mess you get making them isn't. Try the 'wet hand dry hand' method for easier coating. -
The Unexpected Kitchen Tool That Upgrades Your Lemonade
Did you know a humble kitchen utensil usually associated with spuds can remarkably elevate the flavors of that quintessential summertime porch drink, lemonade? -
Avoid Hand Mixer Splatter With One Genius Hack
If a messy countertop has been stopping you from mixing up your favorite baked goods, we've got just the thing. Luckily it's a budget-friendly and easy hack. -
The Mistake That's Ruining Your Homemade Frozen Burritos
Burritos are perfect for breakfast, lunch or dinner, so it's smart and convenient to freeze a batch for later. Simple steps will protect against a soggy result. -
If You're Not Using Tadka For Salad Dressing, You're Missing Out
Using the tadka technique for cooking adds incredible flavor to food. But if you're not using it for your salad dressing, you're seriously missing out.
