For as long as most of us have been alive, the concept of "seasonal fruits" has been somewhat vague since it seems that even in the dead of winter, supermarkets still carry a wide selection of fruits. But there are certain fruits that are best enjoyed at the summer.
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The current reckoning on race and cultural appropriation has landed in a big way in our kitchens. Sure, the subject matter this time is a tempest in a teacup compared to issues the U.S. is now facing. This particular debate stems from the right and wrong way to cook rice.
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Making grits is no walk in the park. The process involves a lot of eyeballing, stirring, and standing attentively over a hot stove (via Bon Appetit). Sometimes, that's a nice, character-building activity. But other times, you just want the cheesy, buttery satisfaction without the sweaty work.
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They say breakfast is the most important meal of the day, and oatmeal is a staple in our arsenal of healthy options to get us off to a good start in the morning. Simple to make, it requires as little as two ingredients: oats and either boiling water or milk. A bowl of oatmeal is healthy.
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If the items you can't live without are from Aldi, the supermarket is giving you a chance to tell them how you really feel in its second Fan Favorites survey. The survey is also where you can tell the store why something shouldn't have been pulled from the shelves.
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When we talk about an inexpensive pasta dinner, you might imagine a blob of jarred red sauce sitting atop a tired pile of plain noodles which is, thankfully, nothing close to what we're about to describe.
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Guy Fiery's Brick Burger recipe kicks things up a notch by changing the look, texture, and taste of a burger. Just imagine if your Cuban sandwich was crossed with a favorite cheeseburger and then toasted like a grilled cheese.
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Think twice before you let your precious cargo of cashews languish on a pantry shelf. When exposed to light, heat, and oxygen, the delicate fats contained in nuts can start to break down and turn your treasured macadamias or almonds rancid.
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You might say there's no wrong way to eat chicken wings but the next time you're elbow-deep in a pile of discarded wing bones, take a look at how much tasty chicken skin and meat you've left behind. It's a telltale sign you've been eating chicken wings wrong all along.
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There's so many delicious ways to prepare chicken like chicken. But let's be honest, the best kind of roast chicken is tender on the inside and crispy on the outside. we're letting you in on the secret to achieving that.
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While the French press method of coffee making has been around since the mid-19th century, it's lately had quite the resurgence in popularity. The problem with French presses, according to coffee expert Alex Azoury, is that hardly anyone knows how to use them.
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Now we have a new French chef, who's sharing his cooking techniques the modern way: on YouTube. Bruno Albouze's The Real Deal Cooking Channel has over three quarters of a million subscribers. Albouze shared with Today just what makes his French-style scrambled eggs so creamy and delicious.
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Dense waffles are a flop like Arnold Schwarzenegger in Terminator: Dark Fate. They're a heartbreak as tear-jerking as the last episode of Friends. Thankfully, we've got a hack that'll keep your waffles light, airy, and crispy.
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Shucking oysters can be dangerous business if it is not done properly. Fortunately, there is a way to open oysters without the knife. Just keep these methods to yourself and don't tell your elitist oyster friends about how you accomplished this feat, or they might give you a hard time.
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A great salad usually hits different parts of our palate by having sweet, salty, and sour or acidic components. That's why Giada DeLaurentiis' unusual secret ingredient makes salads so good. It adds not only great, crunchy texture to the dish, but offers a more filling meal with its richness too.
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Because spices tend to be sold in bulk and recipes only call for small amounts of ingredients such as cumin and nutmeg, your spices can lose their pungency after sitting in the drawer for a few years. Spices don't actually spoil and won't make you ill, but can lose their bite.
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The table is set, the candles are lit, the wine is poured. You sit down to a beautiful chicken dinner, biting into meat that's so dry, your dinner guests guzzle half the wine on their first bite. What happened? You listened to Martha Stewart when she taught you how to time the cook on your chicken.
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Learning to properly separate an egg is a little like learning to drive a car with a stick shift. Using the shell-to-shell method can be as precarious as trying to ease up on the clutch and down on the gas at the same time. Why not consider a little insurance policy to pave the way for you?
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Eggs and oatmeal are two quintessential breakfast items, respectively. So, cooking them up together and serving them in a single bowl might sound like a stretch to breakfast fundamentalists. But, hear us out. Cooking your oatmeal with an egg is the perfect way to level up your breakfast routine.
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The Moist Maker is described by the show as the best Thanksgiving leftover sandwich ever made, thanks in part to a gravy-soaked slice of bread which Monica ingeniously tucks into the center.
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Pad thai is a comfort food for many people, a hangover cure for others, and a common order from those think that other menu items on the menu at a Thai restaurant would be too spicy for them to handle. Once you master the tricks and build your pantry, it's also possible to make at home.
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Almost every recipe holds the same advice when it comes to preparing kale: Cut or pull the leaves away from their thick, fibrous stems. Nine out of ten times, it's the leaves you want, so that you can simmer them, sauté them, grind them into pesto, or toss them into a warm grain salad.
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Have you ever heard of city chicken? No, it's not a new entrant to the ongoing fast-food chicken sandwich wars. In fact, it's not a chain at all, and it's definitely not anything new, and it isn't even chicken. What it is, is a regional specialty that dates back to the Great Depression.
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It might stand to reason that every time a recipe calls for an ingredient that needs to be peeled, whether it's a carrot, potato, or an apple, you should reach for the vegetable peeler. That logic would serve you well for most ingredients that need peeling. Except for one: ginger.
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Although tomato-based dishes are popular year-round, out-of-season tomatoes are flavorless, and often you are going to be better off using canned ones, rather than bland greenhouse-grown tomatoes. But, the sheer number of types of canned tomatoes can be confusing.
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The test is fairly simple: Drop an egg into a bowl of water. If it sinks to the bottom, you're good to poach that egg to your heart's content. If the egg does anything else — drifts toward the surface or floats — it's not fit for your eggs Benedict, or any of your poaching endeavors.
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According to a video Jim Fuller shared with the Daily Mail, the best way to cook mushrooms involves not just rinsing, but full immersion in water. In other words, that attempt at crisping up your 'shrooms in oil? You've been doing it wrong. The best mushrooms are actually boiled.
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