It's True, You Can Make A Crispy Pizza Crust Out Of ... Canned Chicken?
If you're gluten-free or following a strict keto meal plan, there's a super-tasty way you can enjoy pizza. Simply crack open a can of chicken for the crust.
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12 Pasta Cooking Tips From Ina Garten That Will Change Your Life
Ina Garten offers up some top tips to ensure that you're cooking your pasta correctly and to the best quality that it can be every single time. -
Prevent A Sticky Cookie-Cutter Mess With A Simple Flour Hack
Baking up a batch of theme-shaped cookies is a holiday tradition. For the best results, you'll want to avoid a cookie cutter mess with this easy flour hack. -
How Long Do Home-Canned Pickled Green Beans Last?
Home-canned pickled green beans can be a tasty and nutritious addition to your pantry, but there are time limits when it comes to how long they last. -
13 Big Mistakes Everyone Makes When Cooking A Grilled Cheese Sandwich
Preparing a good grilled cheese sandwich isn't as straight forward as it might seem. Here are 13 mistakes to avoid next time your whipping up this cheesy meal. -
Shrimp Is The Flavorful Ingredient You Need To Bulk Up Your Salsa
A big bowl of fresh salsa is often found in the center of the snacks table. Elevate ordinary red salsa by adding sweet, tender shrimp for brightness and bulk. -
The Avocado Pitting Hack That Will Put Your Safety Concerns To Rest
If pitting an avocado feels like a risky part of food prep, put down the knife - you can use this trick to safely remove the seeds without a blade. -
26 Underrated Ingredients You Should Be Adding To Your Rice Krispies Treats
From pantry staples to artisanal treasures, these 26 ingredients are poised to redefine the boundaries of your Rice Krispies treat repertoire. -
Why You Should Start Seasoning Your Soups With Nutmeg
With winter coming, many will turn to hot soups to knock off the chill. Nutmeg is the perfect addition to take this cold-weather favorite to the next level. -
What's The Best Way To Cook Canned Collard Greens?
The best way to cook canned collard greens is just as you would cook fresh. You'll be saving a lot of time and trouble but not sacrificing too much flavor. -
Give Hollandaise Sauce An Umami Kick With Some Mushrooms
Eggs Benedict makes a delicious breakfast or brunch to start the day. And there's an easy way to take it up a notch. Why not add a savory kick of mushrooms? -
Ginger Is The Ingredient You're Missing For A Vibrant Chicken Noodle Soup
Chicken soup is one of those classic comfort foods that is beloved for its nostalgic and homey taste. However, you can boost its flavor vibrantly with ginger. -
Toss All Your Spaghetti Ingredients In An Instant Pot And Let The Magic Happen
If you avoid making spaghetti because of the many steps involved, try making it in your Instant Pot. You'll be amazed by the convenience and tasty results. -
Cream Cheese Is The Unexpected Base For A Delicious Salad Dressing
Cream cheese is a versatile ingredient that can be turned into anything from cake frosting to pasta sauce. Now you can add salad dressing to the list. -
Martha Stewart's Waste-Free Hack For Delicious DIY Salad Dressing
Dressings take any salad up a level. But it can be frustrating scraping the last of the mustard out of the jar. Martha Stewart's tip will save you the hassle. -
The Easy Extra Step That Promises Super Crispy Roasted Sweet Potatoes
A fluffy, slow-roasted sweet potato with a generous dollop of butter can make a satisfying meal. But this quick and simple extra step adds a crispy finish. -
Why You Need To Give Whipped Cream Salad Dressing A Try
Though heavy whipping cream is commonly used for baking, it lends dressing a unique creaminess that makes it a perfect base for custom flavor combinations. -
The Ingredient You Need To Easily Thicken Your Minestrone Soup
Minestrone soup is delicious, but if you're not careful, you might wind up with a broth that's too thin. Here's the ingredient you need to thicken it. -
Spice Up Your Salad Greens With Some Briny Giardiniera
Briny, sometimes spicy giardiniera isn’t just for antipasto plates. Instead, grab your blender and turn it into a new and exciting dressing for your next salad. -
The Simple, No-Cook Sauce You Need To Try For Your Next Flan
Making flan is a delicate art that needs constant monitoring. Next time you make this sweet gelatin dessert, try including this simple no-cook sauce. -
The Umami Ingredient That'll Give Almost Any Pasta A Serious Upgrade
Pasta with sauce is a classic, easy dinner, but sometimes it can get a bit boring. Freshen up your recipe with a bit of umami flavoring, and it'll be like new. -
Enhance Your Basic Tuna Salad With The Bold Flavor Of Tarragon
Tuna salad is a versatile dish, from sandwich filler to a standalone meal. But there's a way you can take it to another level: Just add tarragon. -
For The Creamiest Mac And Cheese, You Need A Blender
There are a number of ways to make a super duper luxurious macaroni and cheese, but for the absolute creamiest version, you'll have to bust out the blender. -
Balsamic Vinegar Is The Ingredient You Need To Perk Up Chili
Made from fermented grapes, balsamic is a robust vinegar, and the barrel-aging process allows it to deepen and become more viscous, which pairs well with chili. -
The Cookie Cutter Hack For Festive Holiday Fudge
Create a festive treat that also works well as a gift by making your favorite fudge recipe and baking it in stainless steel holiday-themed cookie cutters. -
Alton Brown's Salad Spinner Hack For Effortlessly Drying Chickpeas
Roasting chickpeas is a delicious way to enjoy them. Getting garbanzo beans dry enough to get crispy in the oven is easy with this Alton Brown-approved tip. -
The Spray Bottle Hack For Incredibly Crispy Yet Chewy Tortillas
When you want to avoid drying out your tortillas or ending up with a soggy mess, there's one trick you can use and all it requires is a spray bottle.
