The Ingredient Swap Alton Brown Swears By For A Dreamy Cheesecake
Cheesecake is usually made with cream cheese -- but Alton Brown swaps it out for something altogether dreamier. We're taking a look at this unique ingredient.
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What Egg Size Are Baking Recipes Based On (And Does It Matter)?
Eggs come in an array of sizes. So when a recipe requires four of them, should you reach for extra large, or will small do? And will it make a difference? -
Effortlessly Upgrade Deviled Eggs With This Italian Staple
Deviled eggs are a great picnic or party snack and make a great appetizer. To add a unique flavor profile, reach for this classic Italian staple. -
16 Creative Ways To Elevate Your Steak Dinners, According To A Chef
From specialty sauces and garnishes, to selecting the perfect side dishes and pairing the best wines, these tips will take your steak dinner to new levels. -
The Genius Hack For Charred Chicken Without Firing Up The Grill
If you fancy grilled chicken but the weather isn't co-operating, there's a genius way to replicate the charring in the warmth of your kitchen. -
The One Step You Shouldn't Skip When Frying Anything In Hot Oil
If you're new to cooking fried food, a pan of hot oil can be intimidating. Don't fret; just make sure you don't skip this step when frying anything in hot oil. -
Here's How Bobby Flay Jazzes Up Store-Bought Barbecue Sauce
Bobby Flay found fame in Southern-style cooking, so knows a thing or two about barbecue. Here's how he elevates a store-bought sauce in a pinch. -
The Underrated Lettuce You Should Add To Your Salad
When it comes to salad, your mind probably goes to leafy greens. But there's another colorful type of lettuce that can add so much to your salad experience. -
The Sweet Liqueur Ina Garten Swears By For The Best Blueberry Pie
Ina Garten uses a unique liqueur in her blueberry pies. We've got all the deets on how to incorporate it, and some alternatives for a similarly yummy dessert. -
Why Your Sauteed Vegetables Are So Soggy (And How To Fix It)
Soggy sautéed vegetables are a major disappointment. We're here to explain the causes of this common culinary problem and how to avoid it for good. -
The Extra Step For The Best Fried Eggs Requires No Added Ingredients
A fried egg can be a delicious source of protein ... when prepared well. Be sure to take this zero-effort extra step so yours are cooked perfectly. -
Double Up On This Ingredient For Unbeatable Fried Eggs
You can't beat a perfectly fried egg first thing in the morning. Or any time of day, really. This little trick helps fried eggs take on a whole lot of flavor. -
14 Ingredient Swaps That Will Make Fried Chicken So Much Better
Although fried chicken may be a classic, it can become pretty monotonous, and mixing up its ingredients can give you a brand-new experience. -
Egg Whites Are Your Secret Ingredient For The Best Candied Nuts
If you've used yolks in a recipe and have leftover egg whites here's an idea: They can be used to uplevel any candied nut recipe, sweet or savory. -
How Well Does The Tape Hack For Peeling Hard-Boiled Eggs Work?
A viral packing tape hack claims to make peeling hard-boiled eggs a snap. Does it really? We've tested the trick out ourselves to find the answer. -
The Simple Tomato Addition That Amps Up Grilled Cheese Beyond Belief
Capture the zesty, creamy taste of the grilled cheese and tomato soup pairing in one fell swoop by smearing tomato paste inside your sandwich. -
14 Ways To Use A Food Processor You've Probably Never Thought Of
Your food processor is so much more than just a fancy blender. It can save you lots of time and cleanup for a variety of dishes you likely never imagined. -
Give Your French Onion Soup Some Flair With Red Wine
French onion soup is a warming comfort food full of caramelized onion flavor, but you can take it to the next level by using a robust red wine. -
Give Bland Barbecue Sauce An Umami Kick With One Ingredient
Whether you grabbed a bottle or whipped up your own, sometimes BBQ sauce is missing something. Here's a secret ingredient to up the flavor. -
14 Ways To Use Coffee Creamer That Don't Involve Coffee
Did you know that coffee creamer is a magic ingredient for adding creaminess and flavor to everything from soups and mashed potatoes to cakes and cocktails? -
Reheat Popcorn In Your Air Fryer And Thank Us Later
When the credits roll, you might think your half-empty tub of movie popcorn is done, too. Don't dump pricey popcorn in the bin. Resurrect it in your air fryer. -
11 Ways To Use Canned Baby Corn
Canned baby corn is way more versatile than you might expect. From pickling to deep frying, we're taking a look at 11 delicious ways to use it. -
The Easy Toothpick Trick For Perfectly Roasted Chicken Breast
Perfectly roasted chicken breasts make for a satisfying main course. But if you want yours to bake up better than ever, then grab some toothpicks. -
The One Trick To Make Sure Your Guests Eat Your Cheese Board
A charcuterie board is the perfect appetizer for any get-together, but to ensure your guests nibble away at your work of art, there's one tip you should follow. -
7 Substitutes When You Don't Have Buttermilk
If you are like many people, buttermilk is not something you always have on hand. But that's okay! Fortunately there are plenty of substitutes you can use. -
The Gas Stove Burner Mistake You Need To Stop Making
Gas stoves are great for speed, efficiency, and convenience. But there's one mistake you might be making that means you're using your stove wrong. -
Better Barbecue Starts With Arranging Your Charcoal Properly
Achieving the perfect results on your barbecue depends on multiple factors. And one that shouldn't be overlooked is how you arrange the briquettes.
