Canned foods may not seem very exciting, but that's where creativity comes in. These 15 foolproof tips will transform your canned goods into five-star foods.
Vegetables, an often underrated but essential food, can taste significantly better with these cooking techniques. Here are some tips to elevate your veggies.
Making sushi is tricky enough, so making sure your ingredients are all the right temperature may seem unnecessary. This couldn't be further from the truth.
If a recipe doesn't specify what type of tomato to use, the results could vary dramatically. So let's explore the best ways to use each tomato variety.
Making too much pasta is one of the most common kitchen mistakes. But the good news is you can repurpose your extra noodles into a hearty next-day recipe.
Chicken parmesan is indisputably delicious, but it can easily get soggy. Fortunately, with the right technique, you can use cheese to prevent this mess.
Adding beans to your diet can be an easy way to add a ton of nutrition to your meals, but some types of canned beans have a ton of sodium, sugar, and additives.
There's nothing like a perfectly crispy homemade french fry with just the right amount of salt, but adding salt too soon can wreak havoc on your fries' texture.
While pigs can't fly, a good ground pork recipe can make your spirits soar. For those looking to turn cloud nine into cloud swine, here are 14 possibilities.
The charismatic Emeril Lagasse is known to pack a punch when it comes to flavor. In particular, these 14 spices will add some "Bam!" to your culinary creations.
From morning coffee to dessert and a cocktail with her husband, here's a fascinating glimpse into the life of America's favorite culinary icon, Ina Garten.
Broccoli doesn't always have the best reputation, but if you're making this oil mistake when you're cooking it, you're doing the veggie a serious disservice.
Ground beef is a versatile ingredient that can take on many flavors. We're rounding up our favorite spices and sauces that take ground beef to the next level.
In an exclusive interview with Mashed, Valerie Bertinelli told us that the biggest mistake you can make with eggs Benedict is fearing the Hollandaise sauce.
Aluminum foil and cookware seem good for just about everything in the kitchen, but when it comes to lemons and other acids, you should probably steer clear.
Differentiating between all of the different cuts of steak out there can be tricky, but flank and bavette, despite being neighbors, are in two different worlds.
From Sichuan to Cantonese and beyond, the origins of sweet and sour chicken - and its iconic tangy sauce - are a multicultural medley of flavor and spice.
You can go wrong with fruit salad in all kinds of ways, from using fruit that's out of season to ignoring texture and dressings that can liven up the dish.