The Most Important Questions To Ask At A Steakhouse, According To A Chef
For a newbie, the myriad ways to a order steak might feel overwhelming. Luckily, we spoke to an expert about the most important questions to ask your server.
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Pro Tips For Adding Veggies To Homemade Quiche
Adding moisture-rich ingredients like vegetables into a quiche filling requires a certain strategy if you want your egg pie to have the right consistency. -
Here's How To Store That Leftover Homemade Pesto
Don't let your leftover homemade pesto go to waste. Instead, follow these expert tips for the best storage methods. -
The Grueling Way Ina Garten Used To Have To Stock Her Store Every Week
The Barefoot Contessa is no stranger to hard work, as evidenced in details that arose in her new book. -
You're Missing Out On One Extra Step For Better Grilled Cheese
If will only take a jiffy to elevate your next grilled cheese sandwich thanks to this simple addition to your cooking pan. -
The Milo's Egg Recall Was Just Elevated To Class I Status
In September, the FDA recalled specific egg brands for salmonella. That recall was just elevated to Class I status, and it comes from Milo's Poultry Farm. -
Take Your Meatloaf To The Next Level With One Sweet Finishing Touch
Take your meatloaf from bland to flavorful with this one addition that is sure to make your dish a family favorite. -
12 Of The Biggest Mistakes Wendy's Ever Made
It's arguable, though, that in Wendy's pursuit of market dominance, it has missed some of the finer details along the way, and it boasts some serious mistakes. -
The Steps You Shouldn't Skip When Adding Meat To Quiche
You may be tempted to dice up all the ingredients for a quiche and whisk it into the egg mixture, but when it comes to meat, you need to do this first. -
Turn Leftover Pizza Into Crunchy Little Croutons Because, Why Not?
Sure, eating a slice of cold pizza out of the fridge the next day or popping it inside the oven to reheat is good, but it can be better. More creative. -
Hammond's Candies Is Recalling Its Mini Chocolate Waffle Cones Due To Severe Allergy Risk
If you've got some Hammond's goodies in your pantry at home, here are the things to look for to see if they've been affected by the recall. -
The Step You Can't Skip After Making Stir-Fry
Stir-fry is a simple and satisfying meal you can whip up on a weeknight, but don't skip this last important step for a restaurant-worthy dish. -
What You Need To Ask (And Tell) A Restaurant Before Dining With A Crowd
Giving the restaurant a heads up on certain details can make the experience more enjoyable for everyone. We asked experts which questions are most important. -
How To Check Your Quiche Is Perfectly Seasoned Before Baking
Making a tasty quiche can take a bit of guesswork -- you stir in a whole bunch of delicious ingredients and hope for the best. Here's how to actually test it. -
Review: Moe's Chili Crisp Chicken Will Dominate Your Taste Buds
A spicy, new protein is now on the menu at Moe's, but is it any good? We tried it plain, as well as in a taco and burrito to find out. Here's the full scoop. -
The Best Nuts To Try In Pesto, Hands Down
Crafting pesto from scratch isn't too hard, and it turns out there's a whole range of nuts you can use aside from pine nuts. We asked an expert what they use. -
The Quick And Easy Pasta Sauce We Can't Stop Making
No jarred sauce? No problem. You need no more than a handful of ingredients to throw together a pasta sauce with minimal effort, according to this expert. -
Give Your Grilled Cheese Gourmet Sweetness With One Juicy Ingredient
This ingredient is the perfect choice to give a juicy, sweet tang to your grilled cheese sandwich and make those "Ratatouille" fireworks go off in your head. -
7 Expert Tips For Making The Best Homemade Ravioli You've Ever Tasted
From getting your dough wrong to misjudging your filling to overcooking the pasta, it's a minefield out here. That's why you need the pros to step in and help. -
Expert Tips To Avoid A Soggy Quiche Crust
No one likes to put in tons of hard work just to end up with a soggy quiche. Here's how to avoid a soggy crust and turn out crispy edges every time. -
How To Store Cut Beets For Long-Lasting Freshness
Whether you're looking to elongate the life of your cut beets by a week or a year, there are ways to preserve that freshness. -
The Store-Bought Peanut Butter Brand We Didn't Know Was One Of The Unhealthiest
This store-bought brand is pretty popular and tasty, but one of their variations is a little deceiving. Discover one of the unhealthiest peanut butters. -
Top Your Next Salad With A Poached Egg For A Total Texture Upgrade
It's the unexpected textural twist you never knew you needed. Not just any egg, a poached egg on a salad adds a rich depth that makes it much more outstanding. -
The Food That Helped Ina Garten Fall In Love With French Cuisine
Are you ever curious how your favorite chefs got into the food world? There's one simple food that helped Ina Garten fall in love with French cuisine. -
Why Bakery Muffins Always Taste Better Than Those You Make At Home
As a former cafe-bakery employee, I'm here to explain the practices that professional bakers use to ensure that their muffins are excellent quality. -
The Port Strike Does Not Mean You Need To Start Hoarding At Costco
The impacts of the International Longshoremens' Association strike is already being felt, but this recent wave of hoarding isn't necessary. -
Is A Cold Oven The Secret To Better Fruit Pies?
Most baking recipes suggest preheating the oven ready while you assemble the recipe. But, for fruit pies, could a cold start make for a better bake?
