No Basting Brush? Here's What To Use Instead
It's time to baste that meat, but you open your drawer and find there's no basting brush. Fret not - there are other options that'll get the job done.
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Beating Store-Bought Salsa Is Easy With One Kitchen Tool
Instead of shelling out for store-bought salsa, make an even better version at home with pantry staples and the help of this mainstay kitchen gadget. -
Level Up The Flavor Of Your Bacon With One Simple Step
If you think bacon is just perfect as is, you'd be surprised to know it can be better. Take this tip and level up your bacon game quickly and easily. -
The Chinese Vinegar That Adds A Blast Of Umami To Any Dish
If you haven't been using this Chinese vinegar for its supremely umami taste, it's time to start taking advantage of its singular, earthy flavor. -
We Talked To A Top Chef Contestant About Making The Ultimate Marinade
Marinades take minimal effort and add maximum flavor. According to this Top Chef contestant, there's one staple ingredient that helps make amazing marinades. -
How To Turn Leftover Pancakes Into An Unexpected Dinner
Before you reheat your leftover pancakes and eat them the same old way, consider turning them into this unexpectedly delicious, sweet-and-savory dinner. -
Why Your Espresso Tastes Bad (And How To Fix It)
If your morning shot of espresso isn't tasting as great as it usually does, this could be the culprit. Luckily, this common issue is easily fixed. -
Yellow Wax Beans Vs Green Beans: What's The Difference?
Yellow wax beans and green beans have similar flavors, textures, and uses. Learn what exactly sets these two apart and how to select the freshest, best beans. -
A Chef's Top Tips For Making Hummus With Dried Chickpeas
Using dried chickpeas for your homemade hummus gives the dip a superior texture and flavor, especially if you follow these expert-approved tips. -
Ina Garten Swears By Adding One Ingredient To Steak Marinade
Ina Garten has no shortage of helpful cooking tips, and this one involves how a single ingredient can level up your favorite steak marinades. -
It Turns Out Pumpkin Leaves Are Edible (But There's A Catch)
Did you know pumpkin leaves are actually edible? While this is great news, there's a catch, and we're here to explain it all for you. -
The Key Step You Need To Follow When Making Marshmallows
Homemade marshmallows are a considerable upgrade from their store-bought counterparts, but forgetting this crucial step can sabotage all of your hard work. -
2-Ingredient Peanut Butter Pancakes Are Too Easy Not To Make
Make high-protein peanut butter pancakes with this simple 2-ingredient recipe. Easy, flavorful, and a must-try for pancake lovers who want something new! -
12 Big Mistakes Everyone Makes When Baking With Chocolate Chips
We spoke to chefs Toni Roberts and Rory Kandel to get the lowdown on all things chocolate chips and how to avoid getting these tasty bits wrong. -
The Deviled Eggs That Give You All The Flavor With Way Less Hassle
This easier, quicker version of a deviled eggs recipe not only gets you delicious deviled eggs in less time but also adds a crunchy textural element. -
Easily Upgrade Store-Bought Ramen With One Citrusy Sauce
Take your store-bought ramen to the next level with a simple, citrusy sauce that adds bold flavor in seconds. Here's a hint: It's Japanese. -
The Tasty Way To Use Up Leftover Meatballs That's Right In Your Fridge
When you make a batch of meatballs, chances are you're going to have some leftovers. Try this unexpected way to use them up the next day. -
Your Pizza Oven Can Cook More Foods Than You Think
Just like you can use your regular oven to roast meats, fish, and vegetables, you can do the same in a pizza oven. Just make sure you follow these key tips. -
Why Steak Marinades At Mexican Restaurants Taste So Much Better Than Yours
Mexican steak at an authentic restaurant is amazing, but you can make your own marinade just as delicious and flavorful with a few key ingredients. -
Why You Should Separate Your Fried Chicken Pieces Before Reheating Them
If you plan on reheating leftover fried chicken, you'll want to separate out the pieces. Here's the reason why this step is worth taking. -
Fried Green Tomatoes Get A Major Flavor Boost With One Extra Step
Fried green tomatoes are a classic side dish that features an oft-overlooked vegetable. You can take the flavor even further with this simple hack. -
How To Pair Chocolate And Alcohol Like A Pro
When it comes to pairing chocolate with alcoholic beverages, some combinations are better than others. Hear what an expert has to say about the subtle science. -
Chili Too Spicy? Here's How To Fix It With One Ingredient
If you accidentally find yourself with chili that exceeds your spiciness threshold, add this ingredient to bring it down to a milder flavor. -
Everyone Makes These Same Mistakes When Slicing Potatoes
Remember that cutting potatoes isn't a one-size-fits-all approach. From the knife to the cutting style, avoid these mistakes for the best spuds. -
A Fan-Favorite Seasoning Gives Frozen Pizza An Unbeatable Crust
When it comes to frozen pizza, it's often the crust that is the most lackluster part of the experience. Fix this with one easy grab from your pantry. -
Breakfast Sandwiches Reach New Heights With One Easy Swap
Up your breakfast or brunch game with this next-level sandwich swap. This substitution may sound a little strange, but trust us, it has delicious results. -
Why You Need To Temper Chocolate (And Not Just Melt It)
Debating whether to temper your chocolate? Then good news: A chocolatier talked to The Daily Meal about why it's important and what tempering does.
