The Visual Red Flags To Avoid When Buying Chicken
Chicken can be a breeding ground for bacteria. Fortunately, there are warning signs you can look for before you even get the bird home from the store.
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14 Ways To Take Canned Collard Greens To The Next Level
Canned collard greens have a variety of uses in the kitchen. Here are a few of our favorite ways to bring out the flavor of these nutritious vegetables. -
The Ultimate McDonald's Menu Hack For A Custom BLT Sandwich
It pays off to get a little creative with your McDonald's order. If you're lucky they'll agree to this sneaky way to finally get a BLT at the golden arches. -
Deep-Fry Your French Toast For The Best Breakfast Of Your Life
It turns out this version of French toast has been around for centuries. Learn how this technique can take it to new heights for flavor and texture. -
Lettuce Is More Important Than You Think For A Perfect BLT
Even though there are only three main ingredients in a BLT, you might think that the bacon and the tomato are the stars, but lettuce plays a pivotal role. -
An Expert's Top Tips For Getting The Perfect Sear On Your Steak
Chef Sean Thompson shared with us some of his top tips for getting the perfect sear on your steak, so read on for how to perfect your next steak. -
8 Mistakes You're Probably Making With Canned Salmon
Canned salmon can be a no-brainer to use, but it's still possible to make errors with it. Here are eight mistakes you're probably making with canned salmon. -
Give Scrambled Eggs A Flavor Boost With The MVP Of Pantry Staples
If you are looking for a way to add some excitement and extra flavor to your morning scrambled eggs, you probably already have this ingredient on hand. -
Let Your Chili Cool Down Overnight For A Huge Flavor Upgrade
Everyone seems to hold a key to making the best chili. But the real secret to enhancing its flavor is to stick it in the fridge until tomorrow. -
How To Get The Most Flavor Out Of Your Steak, According To An Expert
If you've been having trouble figuring out how to get the most flavor out of your steaks, you'll want to hear what an expert has to say on the subject. -
12 Ways To Upgrade Your Ham Sandwich
Eating the same ham sandwich every day isn't very satisfying, but there's no need to settle. These tips will turn it into a lunch you actually look forward to. -
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. -
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. -
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. -
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. -
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. -
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?
