Foods You've Probably Been Serving Wrong This Whole Time
From splitting your English muffins the wrong way, to serving your spaghetti, there are several foods you've probably been serving wrong this whole time.
Read More-
-
Neufchâtel Vs Cream Cheese: What Sets Them Apart?
French Neufchâtel cheese is similar to cream cheese in some ways. But the big differentiator is a key matter of pasteurization and the presence of cream.
Read More -
A Sprinkle Of Sesame Seeds Will Transform Store-Bought Burger Buns
Even the most basic, boring store-bought burger buns can be completely transformed with minimal effort; a sprinkle of sesame seeds is sometimes all you need.
Read More -
Monster-Themed Pizzas Prove Halloween Isn't Just About Candy
While there are some great dessert pizza recipes out there, monster-themed pizzas prove Halloween isn't just about eating a ridiculous amount of candy.
Read More -
Why Bacon Tastes Better At A Restaurant
Bacon may be the meat of the gods, but why does bacon taste better at a restaurant? Read about these cooking secrets for your next batch of irresistible bacon.
Read More -
Say Goodbye To Marinara And Hello To Sweet And Sour Meatball Sauce
Marinara sauce has long been the go-to meatball sauce. We think it's time to say goodbye to tradition and hello to sweet and sour meatball sauce. Here's why.
Read More -
Apparently, You Can Make A Whole Cookie From A Ben & Jerry's Pint
One TikToker got curious and deconstructed a pint of Ben & Jerry's. The results may leave you shocked and wanting a cookie.
Read More -
Honeydew Melon Ice Cream Is The Best Way To Eat The Underrated Fruit
Honeydew melon, while sometimes an overlooked fruit, can be enjoyed in many forms. The best of them all: refreshingly sweet, creamy melon ice cream.
Read More -
The Canned Ingredient That Guarantees Moist, Tender Fried Chicken
Considering how easy it is to miss the mark with fried chicken, adding canned food to the mix might seem unwise. But the payoff makes it a canny move.
Read More -
Fricassée Is The French Cooking Technique That Totally Trumps Typical Stews
While you may have never heard of fricassée, the French cooking technique is the best way to get a luscious, mouthwatering stew like none you've ever had.
Read More -
The Textural Difference Between Mousse And Pudding
Mousse and pudding are enticing and creamy desserts that may be confused at first glance, but their textural and preparation differences are undeniable
Read More -
Grocery Store Sandwich Bread Ranked Worst To Best
We've gone to great lengths to scan labels and scour reviews to come up with the best (and worst) sandwich bread types available today.
Read More -
The Big Storage Mistake You're Making With Coffee Cake
Coffee cake is delicious enjoyed any time of day. But to preserve its moisture and flavor, you need to make sure you're storing the treat the right way.
Read More -
The Case For McDonald's Big Breakfast
If you love the convenience and cost effectiveness of fast food breakfasts, read why McDonald's Big Breakfast should be considered for a tasty and cheap meal.
Read More -
The Sweet Ingredient That Soothes Your Tongue When You Burn It
When you burn your tongue, think twice before reaching for water. Instead, honey has been proven to soothe and combat a first degree burn.
Read More -
The Topsy-Turvy Jell-O Shot Hack You'll Wish You Knew Sooner
Jell-O shots are a fun way to consume alcohol, but they can be tricky to eat. This topsy-turvy hack you'll want to try ASAP makes eating them a breeze.
Read More -
When Life Gives You Stale Cookies, Make More Baked Goods
Staleness might seem to kill the magic of cookies. Fortunately, they can have a tasty afterlife as a new baked good.
Read More -
How Canned Cream Of Soup Transforms Homemade Fried Chicken
Tired of boring fried chicken? It's okay if you are. Because this is how canned cream of soup will up your fried chicken game. Happy cooking!
Read More -
Add Baileys To Your Starbucks Pumpkin Spice Latte For Boozy Coffee
Try adding a shot of Baileys to your next Starbucks pumpkin spice latte. Not only is this boozy treat great with a hot latte, try adding it to your cold brew.
Read More -
Snapping A Banana In Half Isn't An Effective 'Peeling' Method
A recent trend on TikTok suggests that snapping a banana right down the middle can effectively peel the fruit. Many, us included, beg to differ with the claim.
Read More -
Take Leftover Mashed Potatoes And Make Fall-Inspired Gnocchi
Fall is about embracing the beauty and bounty of the season. Why not take the quintessential side dish -- mashed potatoes -- and make fall-inspired gnocchi?
Read More -
The Best Method For Sweetening Your Bland Blueberries
Don't let those less-than-perfect blueberries go to waste! With little effort, you can reinvigorate the berries' sweetness and use them in a variety of dishes.
Read More -
Tired Of Watered-Down Cold Brew? Try Coffee Ice Cubes
Adding coffee ice cubes to your iced coffee or cold brew can prevent your drink from tasting too weak or bitter. Try making coffee ice cubes at home.
Read More -
Mushroom Caps Are The Perfect Base For Gluten-Free Pizza
Hear us out: We think portobello mushroom caps are the perfect base for gluten-free pizza. Here's how to swap your pizza dough for this versatile ingredient.
Read More -
The Reason A Pint Of Blueberries Weighs 12 Ounces
Here's a quick primer on measurements, which became standardized among American chefs thanks to one particular cooking school owner and cookbook author.
Read More -
Stuffed Peppers Don't Have To Be Just The Bell Variety
Switch up your stuffed pepper recipe by using a different large pepper variety. Anaheim, banana, Cubanelle, and poblano peppers are all great options.
Read More -
Apple Cinnamon Rolls Are The Perfect Way To Get You Into The Fall Spirit
Want to instantly invoke the warm, cozy feeling of fall? Look no further than spicing up your cinnamon rolls with these easy apple variations of the treat.
Read More
