Give Your Creamed Corn An Upgrade With Rich Evaporated Milk
For creamed corn that's perfectly rich instead of runny, with a delicate sweet and savory flavor, it's easy to use evaporated milk in your sauce.
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We Tasted And Ranked Every Side Item On White Castle's Menu
White Castle's sliders are great, but what about its sides? We dropped by our local White Castle and tasted and ranked every side order on the menu. -
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. -
Ditch The Bacon For Eggs And Make Yourself A Breakfast ELT Sandwich
Sometimes you want a sandwich a little on the lighter side. Doing an easy swap for nutrient-rich eggs instead of bacon can help get you there. -
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. -
What Is Lidl And Is It Related To Aldi?
If you live on the East Coast, you may already be familiar with Lidl. For everyone else, here's what it is and its connection with a similar outlet: Aldi. -
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. -
The 2 Special Ingredients Queen Elizabeth Loved In Her Scrambled Eggs
Like many people, Queen Elizabeth enjoyed eating scrambled eggs, but Her Majesty's preferences are a bit more rarified than your average breakfast order. -
A Brand New, Limited-Edition Oreo Is On Its Way
Cookie fans, rejoice! A brand new, limited-edition Oreo is on its way, and you're going to love its familiar taste. Be sure to get them while they're available. -
The Ingredient That Makes Texas Roadhouse's Steak Sauce So Good
For some steak sauce lovers, Texas Roadhouse's version of the sauce is the best and there's a specific ingredient that helps elevate its flavor. -
We Tried 14 Tate's Bake Shop Cookie Flavors And This Is Our Favorite One
We took one for the team and tasted 14 different cookies from Tate's Bake Shop to find out which flavor is the best. Here's the one you need to stock up on. -
Early Toasters Worked Way Differently Than They Do Today
The modern toaster's design hasn't changed much in the last 100 years. But toasters pre-date the pop-up, and early incarnations worked much differently. -
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. -
How The Great Recession Helped Create The Boneless Chicken Wing
You may enjoy eating chicken wings without bones, but did you know that the United States' Great Recession was responsible for aiding in their creation? -
How Much Juice Can You Typically Get From One Lime?
Lime juice can make a great addition to many dishes and cocktails, but just how much juice will you get out of each lime? -
What Goes Into Kate Middleton's Breakfast Smoothie?
Kate Middleton, also known as the Duchess of Cambridge and the Princess of Wales, is allegedly a big fan of this smoothie with some very specific ingredients. -
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. -
Gravy Bread Is A Chicago Classic, But What Is It?
Gravy bread might just be exactly what it sounds like. But what does it taste like and where did it come from? Let's dig in. -
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. -
Popeyes' Honey Lemon Pepper Wings Review: A Roller Coaster Of Flavor Worth Riding
We tried Popeyes' new Honey Lemon Pepper Wings, available for a limited time only, and their sweet, tangy, spicy sauce certainly brings the flavor. -
The Expert-Approved Cheese To Nibble With Your Next Gin Martini
A classic gin martini needs a bold cheese to create the perfect pairing. Take this tip from a cheese expert in an exclusive Q&A with Daily Meal. -
You Can Finally Get Subway's Iconic Sauces At The Grocery Store
At long last, you can finally get Subway's iconic sauces at the grocery store. Bottles will be hitting shelves soon, and you won't want to miss any flavors. -
The Mistake That's All Too Easy To Make With A Dry Rub
A gorgeous cut of meat deserves the best treatment possible. Putting together a dry rub is easy enough, but there's a right and wrong way to use it. -
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.
