The Secret To Unbelievably Crispy Air-Fried Veggies Lies In A Wet Dredge
You can easily transform almost any vegetable into a crispy, golden-brown snack in just several minutes using an air fryer and a wet dredge.
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Achieve A Soft And Chewy Mochi Ice Cream Treat With Just 2 Ingredients
Japanese mochi ice cream is the perfect treat for those who want an easily-made dessert that's still cute and delicious -- the recipe only has two ingredients! -
The Simple Ingredient Swap To Prevent Watery Egg Salad
No one likes a water egg salad sandwich. But did you know that some of your favorite ingredients are the culprits for causing this watery mess? -
Replace Croutons With Cheese Crisps To Give Salads A Carb-Free Crunch
Ditch the age old crouton and replace it with something flavorful and crunchy -- the mighty cheese crisp! It's a tasty, carb-free alternative. -
Repurpose Today's Meatloaf By Making It Tomorrow's Chili
Almost everybody loves chili. Almost everybody loves meatloaf. They have many common ingredients and flavors. So why not use one to jumpstart making the other? -
Ditch The Tomatoes And Make Your Next BLT With Peaches
Classics like the BLT are generally fan favorites, but that doesn't mean you can't enhance them. Ditch the tomatoes and make your next BLT with peaches. -
Waffle Your French Toast For Delicious Pockets Of Syrup
French toast, with its spiced and custardy interior and beloved eggy, caramelized edges, is even more delicious when prepared in a waffle iron. -
Banana Leaves Are An Underrated Trick For Super Moist Cake
Nobody likes a dry cake, so when you want your prized baked good to come out extra moist, consider baking it with banana leaves. The results might shock you. -
Bake Mac And Cheese On A Sheet Pan For An Extra Crunchy Bite
If you love some crunchy texture in your mac and cheese, this sheet pan trick will help you get that crispy perfection in every bite, not just on the top layer. -
The One Green Juice Ingredient Martha Stewart Swears By
There's one ingredient that Martha Stewart adds to her green smoothies to give it an additional nutritional boost. And it's likely already in your fruit bowl. -
You Definitely Don't Need A Wok For Takeout-Style Fried Rice
Fried rice can be tricky to recreate at home if you don't have the right equipment. But takeout-style is achievable even if you don't have a wok. -
Tart Apples Are Your Ticket To Decadent Dessert Fries
Apple fries are a delicious way to eat the ubiquitous orchard fruit, but for the dessert dish to truly sing, you'll want to use the tartest apples. -
Here's The Best Time To Brush Grilled Wings For The Perfect Glaze
When you're grilling wings, you need to be careful about how you sauce them. In fact, there's actually a best time to brush them for the perfect glaze. -
Salt Water Is The Liquid Hero You Need To Rescue Ordinary Bland Potato Chips
Thanks to the fine mist and the effects of evaporation, saltwater spray is the best way to add an extra layer of saltiness to your next serving of potato chips. -
14 Mistakes Everyone Makes With Fresh, Homemade Pasta
Making homemade pasta is a fun and delicious experience, but there are a lot of ways things can go wrong. Here are some of the most common mistakes to avoid. -
Pineapple And Coffee Is An Unexpected Pairing You Need To Try
The acidic nature of both pineapples and coffee makes for an unexpectedly delightful pair -- and there are many ways to get creative with this combination. -
Why Citric Acid Needs To Be A Part Of Your Seasoning Arsenal
There are so many different ingredients that home cooks can use to elevate their dishes. Here's why you should stock citric acid in your pantry. -
Stodgy Potato Soup? It's Time To Break Out The Ricer
Making perfectly creamy, silky-smooth potato soup doesn't rely on specific ingredients, but one specific tool. This handy gadget also makes less work for you. -
Your Air Fryer Is The Solution To Those Forgotten Canned Potatoes
The air fryer can transform your semi-mushy canned potatoes into crisp and crunchy delights in less than 20 minutes, requiring minimal cleanup. -
Don't Splurge On A Taller Cake Pan. Break Out The Parchment Paper Instead
When the recipe calls for a tall cake pan but you don't have one at your disposal, it's easy to improvise. Just reach for a roll of parchment paper. -
14 Ways To Take Your PB&J To The Next Level
Peanut butter and jelly sandwiches have been quick, easy lunches since childhood for many, but they're not set in stone. Here are some ways to upgrade a PB&J. -
The Secret To A Truly Great Casserole Is Making It The Day Before Baking
Casseroles are already a convenient dinner, and making one the day before you need it is a smart move. But there's another huge benefit to this strategy. -
Totally Elevate The Texture Of French Fries With A Quick Blanch
Have you ever wondered why you can't get your homemade french fries to taste just like those at a fast food restaurant? You might be missing one step. -
Season Leftover Puff Pastry Scraps For A New Twist On Croutons
When you're making tarts or sausage rolls at home, you'll likely be left with scraps of pastry. Season them up and turn them into crunchy croutons. -
Why Alton Brown Insists You Grind Your Own Meat For Burgers
If you're making burgers at home, there's one step that TV chef Alton Brown insists on: You must grind the meat yourself instead of using store-bought. -
Why You Should Be Slicing Meat, Not Sawing It
If you find yourself sawing at a slab of beef to get rid of the fat, you're probably doing it wrong. You should be slicing your meat, not sawing it. -
For Restaurant-Worthy Steak, Start Cooking It Fat-Side Down
You don't need to go to a restaurant to savor a delectable steak cooked by a trained chef. You can recreate that quality at home if you sear the fat first.
