The Food Safety Tip To Remember Before Baking With An Egg Wash
Raw egg is a tricky substance because it can harbor nasty bacteria. So you'll want to remember this safety tip before applying your next egg wash.
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Seriously, Add Vanilla Extract To Your Next Coleslaw Dressing
With a dressing of mayo, vinegar, mustard, and celery seed, you may think coleslaw has all the flavor it needs. But there's always room for vanilla. -
How To Keep Your Po'boy From Completely Falling Apart
Tips for constructing a classic po'boy from a veteran southern chef will keep your sandwich from making a mess and falling apart. -
Perk Up Your Tuna Salad With A Splash Of This Tangy Vinegar
There's an ingredient that'll give your tuna salad a bit of a kick beyond the usual add-ins of mayo, red onion, and lemon juice: red wine vinegar. -
The Kitchen Tool Tyler Florence Thinks Everyone Should Splurge On
The kitchen tool Tyler Florence swears by will set you back a couple of hundred bucks, but it's an investment that'll save you money in the long run. -
13 Ways To Seriously Upgrade Your Canned Tuna
Looking to upgrade your canned tuna? Our expert has 13 ways to elevate this pantry staple into a gourmet experience, from ceviche to chowder. -
Boil Frozen Broccoli Right In Your Pasta Water For A Quick Upgrade
Pasta and broccoli is a classic combination. And, for a zero-effort flavor upgrade, you could always cook frozen broccoli right alongside the pasta. -
The Best Bread To Use When Making A Classic Shrimp Po' Boy
From sandwich to Italian ciabatta, there are many types of bread available. But according to an expert, only one should be used for a classic shrimp po' boy. -
How To Thicken Store-Bought Teriyaki Sauce Without Compromising Flavor
There are some pretty decent bottled teriyaki sauces on the market, but even the best of them can be a little too thin. Luckily that's an easy fix. -
Tyler Florence's Unexpected Trick For Perfectly Roasted Marshmallows
S'mores are a must for any camping trip with friends or family. And for the perfectly roasted marshmallows, try following this no-effort trick. -
Why Orange Juice Is A Must-Have In Your Classic Seafood Boil
Are you planning a classic shrimp or crawfish boil for your next gathering? Here's why orange juice is a must-have in your classic seafood boil. -
Can Vodka Really Give You Creamier Homemade Ice Cream?
Nobody likes digging into a bowl of ice cream only to discover the texture is too hard - but does vodka really make homemade ice cream extra creamy and soft? -
For The Crispiest Fried Chicken, Use This Flour And Thank Us Later
Fried chicken should come out crispy, and stay that way. There's one type of flour that works best for a satisfying crunch that's long-lasting too. -
Give Your Hot Dogs Some Fresh Flavor With Bánh Mì Toppings
If you're a big fan of grilling hot dogs in summer but want to stray from your ordinary condiments, give your hot dogs some fresh flavor with Bánh mì toppings. -
Why Vegetables Always Taste Better At A Restaurant Vs At Home
What do chefs do differently behind the scenes that makes their vegetables turn out so succulent, vibrant, and flavorful? Our resident chefs spills the beans. -
Infuse Vodka With Cranberries For A Delectably Tart Liquor
Cranberries aren't just for Thanksgiving. Easily infuse vodka with cranberries for drinks and cocktails so you can enjoy this delicious berry year-round. -
Can Olive Oil Ever Really Go Bad?
If you have a large bottle of olive oil, you might wonder if it will go bad. Find out if olive oil ever expires and when it's time to buy a fresh bottle. -
The Unexpected Hack For Removing That Annoying Corn Silk
Though a vital part of growing corn on the cob, corn silk is something you don't want stuck in your teeth. Fortunately there's an easy hack to remove it. -
Andrew Zimmern's Major No-No When It Comes To Cooking Tomatoes
As a self-proclaimed tomato lover, Andrew Zimmern knows a thing or two when it comes to cooking up the delicious fruit. Here's what to avoid. -
Give Corn On The Cob A Vibrant Bite Using One Iconic Seasoning
Adding seasoning is all you need to give corn on the cob a vibrant flavor. Using one iconic seasoning will make each bite more delectable. -
The Air Fryer Technique For An Unforgettable Bagel And Cream Cheese
You can use the air fryer like a toaster for your bagel, but you can also air fry your bagel with the cream cheese already on for a light yet crispy finish. -
The Quick Way To Make That Cold Stick Of Butter Spreadable
Don't settle for cold, unspreadable butter at your next dinner party. Fix your pat of butter with one handy trick that will take only a minute or two. -
Martha Stewart's Favorite Eggs Are Surprisingly Simple
When it comes to eggs at home, how you make them changes everything. Martha Stewart's favorite way to make eggs is to use only a covered pan and a rack. -
14 Canned Foods You Should Be Cooking In Your Air Fryer
Cooking canned foods in your air fryer can turn staples like chickpeas into snacks you can munch on, and fruits like pineapple into desserts fit for a king. -
Your Egg Salad Is Begging For Fresh Herbs
An egg salad is already pretty versatile for marrying extra mix ins. But an ingredient that shouldn't be slept on is herbs; and there are plenty to choose from. -
Canned Soup For Breakfast: Don't Knock It Till You Try It
Quick and easy breakfasts are good for any slow morning. And, with so many options of flavor and upgrades, few are more convenient than canned soup. -
This Is Why Mushrooms Taste Better At Restaurants
Why do mushrooms taste better in restaurants than when you prepare them at home? Our expert has the answers, and plenty of tips for better at-home mushrooms.
