Your Cast Iron Is The Perfect Tool For Chopping Up Nuts
Save yourself the trouble, space, and cost of buying yet another kitchen gadget by leaning on your cast iron skillets for your nut-crushing needs.
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14 Of The Oldest Steakhouses In The US
If you like your steaks with a side of history, consider dining at one of America's oldest steakhouses, some of which opened as early as the 1800s. -
Why Some Chefs Refuse To Order Chicken When They Go Out To Eat
Chicken is a popular dish on many restaurant menus, but chefs don't typically order it when dining out themselves. Here's why. -
Seriously, Put Some Beer In Your Next Crepe Batter
Crepes make a great breakfast or Sunday brunch. But if you want to take the dish to another level, add some beer to the crepe batter and taste the magic. -
The McDonald's Filet-O-Fish Hack For An Elevated Spin On The Classic
There are plenty of hacks that can be made to the Filet-O-Fish, but for the most elevated version of the classic McDonald's seafood sando, do this. -
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. -
Banana Pepper Brine Is Your Secret Weapon For Perfectly Spicy Martinis
For a unique take on the hot and dirty martini, just shake (or stir) in a little bit of sweet, tangy, and slightly spicy pickled banana pepper brine. -
The Key Difference Between A Dutch Baby And Yorkshire Pudding
In cooking, plenty of dishes vary drastically but use similar ingredients. When it comes to Dutch babies and Yorkshire pudding, there are some key differences. -
Here's How Long Your Tahini Will Stay Good Once You Open It
Tahini is a popular ingredient used in many Middle Eastern dishes. So if you have a jar but rarely cook those recipes, how long do you have to use it up? -
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. -
The Absolute Best Method For Storing Homemade Sourdough Bread
A large, homebaked loaf can be too much to finish while still fresh. So, if you're looking to store some of your sourdough bread, this is the best method. -
We Tried Trader Joe's Crunchy Curls And They Kind Of Taste Like Salty Styrofoam
Trader Joe's re-released Crunchy Curls in stores nationwide, so we grabbed a bag of these lentil snacks to see if they're worth snacking on. -
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. -
The Key Differences Between Drop Biscuits And Regular
Biscuits are a staple of Southern dinner tables, but they come one of two ways: drop or regular. And there's a key textural difference between them. -
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. -
What 'Banner Blindness' Means When It Comes To Restaurant Menus
It's not always easy to make a selection from a restaurant menu. But beware the psychology that may be at play in the form of 'banner blindness'. -
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. -
Giada De Laurentiis' Secret Ingredient To Give Tomato Sauce A Spicy Kick
Looking to level up your next pasta dish? Add this spicy condiment to your tomato sauce for a zesty kick and a little heat to make those tastebuds sing.
