Your Immersion Blender Is The Secret To Homemade Mayo In Seconds
Once you've whipped up a batch of homemade mayo using an immersion blender, you'll never go back to buying bland jars. Here's how quick and easy it is.
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13 Delicious Ways To Use Canned Beans And Lentils
Convenient and with a long shelf life, canned beans and lentils are useful to keep in your kitchen. Here are some of the best ways to cook with them. -
Is It A Good Idea To Rinse Your Rice Before Making Rice Pudding?
Rice pudding is a delicious and creamy dish that is an enjoyable sweet treat, but when you're whipping some up should you start by rinsing the rice? -
The One Step You Can't Miss When Making Chocolate Buttercream
For perfectly smooth and sensational chocolate buttercream, there's one imperative step to take that will ensure success. Try this tip and thank us later. -
The Absolute Best Pasta Variety To Use For Carbonara
Carbonara is a delicious traditional Italian dish, but for the absolute most memorable version possible, you're going to want to bust out the bucatini. -
The Tip To Keep In Mind When Choosing Filet Mignon For The Grill
Filet mignon isn't just for fancy restaurants, it's an ideal cut to grill up at your next backyard BBQ. Just take this tip and select the perfect cut. -
How To Store Royal Icing To Prevent It From Hardening
Royal icing can turn your cookies and cakes into works of art, so you don't want to toss any leftover. Here's how to store it so it doesn't harden. -
16 Of The Best Canned Food Combinations You Should Know About
Whether you want to make a quick and easy meal or experiment with new flavors, these canned food combinations can create delicious dishes with minimal effort. -
If You Sear Your Steak In A Cast Iron, Leave Off The Dried Herbs
Cooking steak in a cast iron skillet gives a caramelized crust that is the key to beefy happiness, but make sure you add herbs the right way at the right time. -
A Dash Of Salt Is All You Need To Give PB&J A Total Flavor Upgrade
A small sprinkle of flaky sea salt can deliciously brighten up your peanut butter and jelly sandwich, balancing out its sweetness and mouthfeel. -
Easily Upgrade Canned Sausage Gravy With Just A Few Ingredients
Canned sausage gravy is an incredibly convenient food that can be upgraded with ease. All it takes is a few ingredients to kick things up a notch. -
The Deviled Egg Tip For Getting The Silkiest Yolk Mixture Every Time
Deviled eggs are already deliciously creamy, but one simple, chef-approved tip can make the yolks extra finely mashed before you stir up your filling. -
The Best Canned Tomatoes To Use For Shakshuka
When you want to make a hearty bowl of shakshuka, you can make a great version with canned tomatoes, you just have to be careful which kind you use. -
The Mistake You're Making When Thickening Up Your Chili
When you're making a pot of chili, the last thing you want is a thin final product, but make sure to avoid this mistake when thickening it up. -
Ina Garten's Salad Spinner Trick For Long-Lasting Fresh Herbs
Take a cue from the Barefoot Contessa and use a salad spinner to dry off your washed fresh herbs. This way, they'll last extra long. -
Why It Pays To Sear Salmon In A Non-Stick Pan
Many of us have attempted crispy-skinned salmon, only to have the skin stick to the pan and tear. Fortunately, you can avoid that by using a non-stick skillet. -
Bread Too Thick For The Toaster? Break Out The Air Fryer
The opportunities for using your air fryer are endless, and they include perfectly toasting even the thickest slices of bread, every single time. -
Your Food Processor Is A Slept-On Tool For Making Pancake Batter
Who doesn't love to whip up a batch of pancakes on a leisurely weekend morning? Improve your chances of making the perfect batter with this appliance. -
The Money-Saving Reason To Avoid Using Small Pans On Large Burners
Using a small pan on a large burner can sometimes be unavoidable if you have several pans on the go. But utilizing an appropriate size could save you money. -
Sous Vide Your Next Flank Steak And Thank Us Later
Some steaks are built for quick searing while others are better cooked over time. For the best flank steak, cook it in a sous vide for a tender result. -
The Easy Way To Prevent Your Gumbo Roux From Burning
Cooking a roux for a gumbo takes time to achieve its distinctive brown color. But you don't want to overdo it. Here's the best way to prevent it from burning. -
The Worst Color Serving Bowl To Use For A Salad
Serving food on colored dishware can enhance the presentation - and your diners' appetites. Some plate and bowl colors are the best, and some are the worst. -
How To Warm Pita Bread In The Air Fryer
Bring some life back to that leftover pita bread with just a little time in the air fryer. There's nothing better than warm pita with your hummus. -
Soaking Cabbage Is Crucial When It Comes To Making Kimchi
If you're looking to make kimchi at home, there's an important step you need to follow to remove all of the water from your cabbage. -
Need Chili In A Hurry? Don't Cover The Pot
Sometimes when you're craving a hearty bowl of homemade chili, there's just not enough time to make it. But there is a way to speed up the recipe. -
Squeeze The Most Juice Out Of Dry Limes With A Simple Fork Trick
If you're looking to juice a lime and notice that you only have some dried out citrus left, there's a way to still get some juice out of your fruit. -
Swap Out Green Beans For Asparagus To Upgrade Your Casserole
Asparagus just seems a little classier than green beans in this easy trade for a delicious side dish with springtime vibes. It's time to shake up a classic.
