Tomato Paste Is Essential For Vibrant Red Jollof Rice
The West African rice dish, jollof, is a versatile tomatoey delight, but it has to turn out the right kind of red. We delve into what creates that ruby shade.
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For A Perfectly Tender Biscuit, Butter Temperature Is Key
A lot of biscuit recipes call for cold butter in the dough, but if you're looking for something less flaky and more cakey, then check our temperature tip. -
The Tip You Should Always Consider When Baking With Fresh Fruit
If you've ever had difficulty getting your blueberry muffin recipe just right, there might be one step you're skipping. Luckily it doesn't require much skill. -
Give Pan-Fried Dumplings An Irresistible Crunch With A Starchy Skirt
When frying up dumplings, you can add a crispy, delicate skirt to the bottom simply by adding a slurry of starch and a few other ingredients. -
The Secret Ingredient For The Best Calamari Salad Is Simply Time
Everyone who makes calamari salad has their own twist on the dish, but one thing every recipe should have in common is enough time to let the flavors meld. -
For A Protein-Packed Tomato Soup, Add In Some Poached Eggs
Your next batch of tomato soup could keep you fuller for longer if you add some poached eggs to the mix, which also create a more delicious meal. -
14 Cookie Dough Mistakes That Everyone Makes
Making cookie dough is as much a science as it is an art. Avoid these common mistakes to ensure your next batch of cookies comes out just right. -
An Important Tip To Keep In Mind When Flavoring Homemade Ice Cream
Not only is it important to know how much flavoring to add to homemade ice cream, but it's also key to add it at the right time so the aromas remain intact. -
Slow-Cook Store-Bought Cinnamon Rolls For A Crisp, Fluffy Twist
Store-bought cinnamon rolls can be way better than you think. Try making them in the slow cooker for a no-fuss method and the perfect texture. -
What To Be Mindful Of When Adding Pickled Jalapeños To Guacamole
It's okay to get creative when making your next batch of guacamole. But not every ingredient swap is as simple as it sounds. Always read the label first. -
The Back Of Your Knife Is The Only Tool Needed For Scaling A Fish
Scaling a fish isn't particularly complicated once you learn how to do it, but perfecting the skill takes time. Luckily, all you need is the back of your knife. -
Grease Up Your Waffle Iron With Bacon Fat For Savory-Sweet Results
Waffles and bacon are a beloved brunch combination. So amp up that combo by using bacon grease on your waffle iron for savory-sweet perfection. -
A Loaf Pan Is Perfect For Personalized Lasagna In A Pinch
Lasagna may be a great choice for serving a crowd, but you can make a more compact version using a loaf pan whenever you're craving the dish. -
Banana Bread Is Your Secret For Game-Changing French Toast
French toast is an all-time great breakfast and brunch dish, but if you're looking to improve this decadent dish, just make it with banana bread. -
17 Mistakes Everyone Makes When Freeze-Drying Foods
Freeze-drying food involves a lot of science, but it can be pretty easy, provided you avoid a few common errors while you're making your astronaut ice cream. -
Infused Oils Are The Key To Upgrading Store-Bought Alfredo Sauce
If you want to add flavor while amping up the richness of your next Alfredo sauce, adding some infused oil can help achieve that desired result. -
22 Ingredients That Will Upgrade Peanut Butter Cookies
It's time to give your usual peanut butter cookie recipe a delicious upgrade with common ingredients you may never have thought to add before. -
What Type Of Onions Are Typically Used In French Onion Soup?
If you are thinking about cooking a hearty and comforting French onion soup, you need to make sure that you're choosing the right type of onions. -
We Tried 8 Methods For Peeling Garlic And One Was A Clear Winner
We did the dirty work of finding the easiest way to peel garlic so you can spare your nose, hands, knives, and nerves. The winning method surprised us. -
How To Fold Egg Rolls That Are Better Than Takeout
Want to make your own egg rolls? Folding them perfectly is key -- and we've got the scoop on how to do it as well as your favorite takeout joint. -
Yes, You Can Make A Classic Ricotta Cake With Boxed Mix
You can upgrade your cake recipe by adding ricotta to add some moisture. But you don't need to make your cake from scratch - using a box of cake mix will do. -
Roll And Slice Your Next Omelet For Protein-Packed Pretend Noodles
If vegetables can be transformed into zoodles, there's no reason you can't crack an egg and cut it into tasty ribbons of protein-packed faux noodles. -
The Slap And Fold Technique For Unbeatable Sourdough Bread
For the uninitiated, there's more than one way to knead dough. To achieve the perfect rise in your next sourdough loaf, try the slap and fold technique. -
Your Slow Cooker Is The Secret To A Way Easier Seafood Boil
As communal dining experiences go, there are few more fun than a seafood boil. The only problem is, they take time to prepare. A slow cooker can help. -
For An Easy Cornbread Upgrade, Use Corn Milk Instead Of Regular
Creating a brand new baking ingredient is easier than you think. It helps eliminate kitchen waste and gives so many recipes a flavor boost. -
Indian Onion Paste Works As A Delicious Foundation For Countless Meals
Brown onion paste is a key Indian base sauce, and serves as a super flavorful first layer for a whole range of curries and gravies. It's easy to make, too. -
The Simple Mistake That's Making Your Beer Bread Dense
Adding beer to bread dough is perhaps the simplest way to achieve the perfect rise. But there's one mistake you could be making that creates a dense loaf.
