Using the tadka technique for cooking adds incredible flavor to food. But if you're not using it for your salad dressing, you're seriously missing out.
Woks can be used for far more than just stir-fries, provided you use them correctly. Here's what to avoid doing, based on our experience and expert opinion.
A good bowl of grits is measured by its creamy softness. And when you're looking for the best, keep an eye on the texture next time you reach for a packet.
Tofu isn't just for Meatless Mondays. It can be enjoyed any day of the week if you prep it right. This pro tip gives the crispiest results right in your oven.
Many Americans, when asked, would prefer cold pizza for breakfast. But no one will judge if you prefer yours reheated, so this is the best pan for the job.
Delicate greens like spinach are prized for their taste and nutrition, but unless you store fresh spinach properly, it can quickly turn into slimy compost.
With hearty veggies and moist meat, pot roast is at the top of the list of comfort foods. But be sure to avoid the worst cut of beef for the best results.
Homemade garlic bread is delicious, but hard to get right. Our expert is taking a look at 13 mistakes to avoid if you want to achieve garlic bread perfection.
With summer just around the corner, you'll be looking for ways to cool off. Take this expert's tip and make a frozen version of your favorite cocktail.
Watercress is best eaten within a few days of purchase. So, if you find you've bought too much, here's how you should store it to retain some of its freshness.
Not all meat is created equally, and some cuts serve certain dishes better than others. So, when it comes to a pot roast, you should look beyond a tenderloin.
All purpose flour does a solid job whatever bake it's used for. But there's a reason specialist flours exist, and it makes a difference to your muffins.
When you want to want to give chicken soup a major flavor boost, there's one effortless shortcut that will give you heightened poultry flavor in a flash.
Many Trader Joe's customers are fans of the grocery chain's spinach and artichoke dip, but not enough of them realize that it's an underrated pasta sauce.
Although classic baked potato toppings are always delicious, sometimes it's fun to switch things up. Taking a tip from a celebrity chef is never a bad idea.
With a basic mixture of flour, yeast, and water, you wouldn't think varied flavors could be achieved in sourdough. But add beer into the mix and thank us later.
While you might be tempted to mix together raw spinach with creamy ricotta cheese and stuff it inside your ravioli, there's a step you need to take first.
Many soup recipes call for cooking the rice directly in the broth. That's a big mistake. We have a better way to incorporate your grains into to your next bowl.