The Pickled Ingredient That Electrifies Tuna Salad
One of the best things about tuna salad is that there are so many mix-ins to elevate the dish. Well, here's an ingredient you might not have thought of.
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The Best Ingredient To Make Your Popcorn Less Greasy
If you didn't already have enough reasons to make popcorn on your stove instead of the microwave, here's another. And it'll make your snack less greasy. -
The Simple Step That Makes Scrubbing Your Grill A Breeze
The least desirable part of meal times is probably the cleanup afterward, even when it comes to grilling. But here's a tip that could make the job easier. -
Your Refrigerator Crisper Drawers Are Perfect For Brining Large Cuts Of Meat
It can be awkward to find a spot to brine large cuts of meat while observing food safety protocols. Luckily, your fridge crisper drawer is just the right size. -
Why Store-Bought Beef Stock Isn't The Best Choice For Soup
When making soup, a flavorful stock is a key base ingredient. But if beef is your favored broth, think twice before reaching for store-bought. -
Why Hot-Brewed Iced Tea Is Far Superior To Slower Cold Brew
Few drinks are more refreshing on a hot day as an iced tea. But, for a superior flavor, you should steep tea leaves in hot water and then chill it. -
The Simple Searing Tip For The Absolute Best Chicken Soup
A delicious chicken soup starts with a flavorful helping of chicken. And to get the best flavor from your poultry, we recommend you first sear the chicken. -
The Type Of Broth You Need For Traditional French Onion Soup
French onion soup has only a few key ingredients. You might think onions are the star of the show. But to nail this soup, you need to get the broth right. -
The Super Simple Chopstick Hack For A DIY Cooling Rack In A Pinch
If you have cookies out of the oven but are stuck for a cooling rack, your drawer full of chopsticks might come in handy for building a DIY version. -
How Ina Garten Puts Her Signature Twist On Classic Icebox Cake
Ina Garten is famous for taking classic recipes and adding a special twist, and her icebox cake is no different. Here's how she gives it the wow factor. -
How Long Will Jelly Usually Stay Good After Opening?
Though typically it's a condiment that has a long shelf life, even jelly spoils eventually. So, how long do you have to consume it after opening a jar? -
J. Kenji López' Top Tip For Perfectly Runny Shakshuka Eggs
It can be easy to overcook the eggs in a shakshuka. But chef J. Kenji López has a tip to keep the yolks runny while ensuring the whites are cooked through. -
A Splash Of Acid Will Instantly Upgrade Canned Refried Beans
Refried beans are the perfect side for any number of dishes, but their dense texture sometimes makes them unpalatable. Upgrade them with a bit of acid. -
13 Ingredients That Will Give Your Stuffed Peppers A Delicious Upgrade
Stuffed peppers make an easy weeknight meal, and they can include endless twists and variations. Here are some suggestions of delicious ingredients to include. -
7 Ways To Upgrade Key Lime Pie
Key lime pie is a Floridian specialty, sweet, velvety, and filled with the tang of citrus. Here are some delicious tips to take your next pie to the next level. -
The Tip For Effortlessly Cutting Up Your Celery? Give It A Whack
Slicing and dicing veggies can make for a time consuming process. When cutting celery, there's a trick to make it quite a bit easier. -
The Ingredient Trick For Way More Flavorful Croutons
It's rare to come across a memorable crouton, and that's what makes this exceedingly simple tip to elevate your salads feel so groundbreaking. -
The Best Type Of Cheese For Traditional French Onion Soup
French onion soup is always warm and comforting, but how can you take this delicious staple back to its roots? With one specific type of cheese. -
Cheese Is The Unexpected Ingredient You Should Add To Cold Foam Coffee
Cream cheese cold foam is essentially loose whipped cream with a bit of cream cheese stirred in for a subtly tangy and delightfully decadent twist. -
How To Strip Kale Like Martha Stewart Using A Slotted Spoon
Stripping kale isn't nearly as scandalous as it sounds, and all you need is a slotted spoon to prep the green leafy vegetable like Martha Stewart. -
How To Choose The Right Plantains For Crisp Chips
Some decisions are difficult, but when it comes to frying up the crispiest, crunchiest plantain chips possible, the choice could not be any easier. -
The Proper Way To Scoop Quenelle
Professional chefs work for years to perfect their quenelle technique. You can too, but first you'll need to know the proper method, plus a few tips and tricks. -
Chris Cosentino's Blacklight Hack For Effortless Crab Shelling
Chris Cosentino's blacklight hack for effortless crab shelling -
What Kind Of Pastry Dough Do You Need For Classic Samosas?
Samosas are one of the most popular South Asian snacks around. For the most classic version, though, you'll need a certain kind of pastry dough. -
The Best Way To Store Sourdough Discard
When feeding your sourdough starter, you may end up with a lot of discard on your hands. But, to avoid waste, there are steps you can take to store it. -
12 Mistakes Everyone Makes With Homemade Whipped Cream
Homemade whipped cream is infinitely better than the canned kind, but if you're making it at home, beware of these mistakes that can ruin the taste and texture. -
The Simple Ingredient Ina Garten Uses To Upgrade Her French Onion Soup
If you want to make French onion soup that tastes as delicious as Ina Garten's, there's one simple ingredient you'll need to upgrade the dish.
