Canned Alligator Meat Exists – Here's What To Do With It
If the only gator-themed item you've ever consumed ends with "ade," canned alligator might seem like a wild idea. But it may appeal to your reptilian brain.
Read More-
-
Use Frosting As Sugary 'Glue' To Fix Broken Cakes In A Snap
A fractured cake doesn't have to be a heartbreaking loss. With time, care, and sugary "glue," you can turn it into a sweet story of cakey redemption.
Read More -
The Easiest Way To Reheat Nachos (That Isn't A Microwave)
If you love leftovers -- but don't always love how they reheat -- you should know there's an easier way to reheat nachos. Hint: It's not the microwave.
Read More -
The Biggest Mistakes Everyone Makes With Scrambled Eggs
Ever wondered why your scrambled eggs don’t work out? Here are some of the biggest mistakes everyone makes and how to avoid them to make perfect scrambled eggs.
Read More -
Add A Boozy Twist To Your French Toast With Baileys
If you want French toast imbued with a boozy flavor, one way to do that is to add Baileys.
Read More -
The Kitchen Tool That's A Safety Net For Beginner Cookie Decorators
Icing cookies is a challenge for beginning bakers. However, there's a readily available tool that can help make this sometimes frustrating job much easier.
Read More -
Watching How Century Eggs Are Mass-Produced Is Mesmerizing
Century eggs come from mass-producing factories, and watching the process is mesmerizing, to say the least.
Read More -
You Should Start Seasoning Cold Foods More Generously
Because of how our taste buds react to and perceive temperature, you should start seasoning cold foods more generously -- it's science, after all.
Read More -
Fried Hard-Boiled Eggs Sound Texturally Strange Yet Delicious
If you're used to the slippery, smooth exterior of hard-boiled eggs, then you might be surprised at the textural contrast of fried hard-boiled eggs.
Read More -
How A Muffin Tin Can Easily Make Whimsically Edible Cookie Cups
Why bake cookies the regular way when you can shape them into cute little cups to fill with milk? The only tool required is your handy muffin tin.
Read More -
The Proper Water-To-Whiskey Ratio, According To Science
Where is the line between adding water to your whiskey and watering it down too much? Researchers decided to tackle that question and found an answer.
Read More -
Transform Your Leftover Mashed Potatoes Into Buttery Biscuits
Believe it or not, you can transform basic leftover mashed potatoes into buttery, flaky biscuits -- and a wealth of other easy recipes to give them new life.
Read More -
What Counts As Halal Meat, Explained
When it comes to meat, going halal means steering clear of any forbidden cuts (like the hindquarters) or pork, and it requires special preparation.
Read More -
Your Grilled Cheese Sandwich Needs A Texas Twist
The customization options for this Texas Toast grilled cheese sandwich are truly numerous, and best of all, you don't even have to butter the bread first.
Read More -
You Should Give Your PB&J Sandwich The Grilled Cheese Treatment
If you want to put a spin on the classic peanut butter and jelly sandwich, then you should consider grilling it.
Read More -
The Key Sign Of A Good Recipe Is All In The Details
A single cook in possession of good ingredients must be in want of a recipe. The problem lies in determining exactly what makes a recipe good.
Read More -
The Salty Ingredient Alton Brown Uses To Add Smokiness To Grill-Less Barbecue
Alton Brown has a solution for any food conundrum. Can't grill, but still want that distinctive smoky taste? The Food Network celeb has a flavorful fix.
Read More -
12 Mistakes Everyone Makes With Tequila
Tequila is a popular spirit that has deep historical roots in Mexico. Now a staple in bars worldwide, it's more than just a liquor to add to your margarita.
Read More -
All The Ways You Should Be Using Powdered Eggs
Most cooks don't consider adding powdered eggs to their recipes. With a long shelf life and plenty of nutrition, powdered eggs can be a great kitchen staple.
Read More -
The Case Against Recorking Your Bottle Of Wine
After pouring a glass of wine, the temptation to simply pop the cork back in can be strong. However, there's reason to avoid storing leftover wine this way.
Read More -
The Reason Espresso Machines Are So Expensive
Espresso machines are pricier than even the most expensive coffee machines because of the premium production costs involved with a divine shot of espresso.
Read More -
Cabbage Steaks Are The Wonderfully Charred Way To Eat A Salad
Cut into large wedges and grilled in oil or butter, or a combo of the two, cabbage steaks are the new smoky vegetable star of the dinner table.
Read More -
You Should Be Frying Canned Green Beans More Often
Take your canned green beans up a notch come meal time and try frying them. The convenience-in-a-can combines with the fried flavor for a delicious dish.
Read More -
The Crunchy Snack You Should Be Topping Eggs With
If you're a fan of "The Bear," you should consider this tip -- featured in Season 2, Episode 9 -- which will add some crunch to your omelet: potato chips.
Read More -
We Tried To Make Chicken Cordon Bleu With A $12 Aldi Shopping Budget
Just because chicken cordon bleu sounds like a fancy entrée doesn't mean you've got to break the bank to put it together.
Read More -
Mistakes Everyone Makes When Cooking Cube Steak
If you're looking for a quick and easy dinner, cube steak fits the bill. Be sure to avoid these common mistakes to guarantee a satisfying meal.
Read More -
Wagyu Beef Tallow Is The Perfect Addition To Smoked Brisket
Even if you've found the sweet spot of time, temperature, and seasoning, we think Wagyu beef tallow is the perfect addition to your smoked brisket recipe.
Read More
