How A Mustard Rub Can Take Meat Crust To The Next Level
Traditional or not, however, there's no disputing that a mustard and dry rub coating on ribs or roast takes the meat's crust to the next level.
Read More-
-
The Reason You Should Never Use Tongs When Frying Fish
Grilling tongs have serrated edges that will more than likely make a mess of your fillets. Here are the utensils you should be using instead when frying fish.
Read More -
Mistakes Everyone Makes When Baking Macarons
Macarons can be one of the trickiest desserts for home bakers. Check out our guide of common mistakes to avoid so your next batch turns out better than ever.
Read More -
You Can End Up With Even Tastier Garlic Bread By Adding Mayo
If you're a real garlic bread fan and in search of the best-ever version of this food, look no further than that tub of mayo on your refrigerator door.
Read More -
Here's Exactly What To Look For When Buying A Plum
Before you spend your money on a box of plums, look out for these key things.
Read More -
How To Pick The Best Grocery Store Rotisserie Chicken
New to the rotisserie chicken shopping game? Here's how to pick the right chicken to buy, especially if there are several of them waiting in the display case.
Read More -
The Storage Reason Chefs Avoid Buying Olive Oil From Supermarkets
Are you sure that the olive oil that you're using is fresh? Here's the storage reason chefs avoid buying olive oil from supermarkets.
Read More -
The Hair Dryer Chef Hack That Makes Chicken Skin Extra Crispy
If you want to cook chicken with perfectly crispy skin, this hack in evolving a hair dryer that's been around for decades may be just what you need.
Read More -
Beer-Pickled Vegetables May Be The Ultimate Frozen Pizza Addition
To jazz up your store-bought frozen pizza, whip up a batch of homemade beer pickles.
Read More -
Why Jeremy Ford's Controversial Martini Ingredient Works So Well - Exclusive
Everyone has their personal preference for a martini, and for Chef Jeremy Ford, what he focuses on is not the spirit of the drink; it's something more savory.
Read More -
The Fermented Ingredient You Should Be Adding To Pasta
If you feel stuck in a rut, overly reliant on jarred marinara or plastic tubs of pesto to get a tasty dinner on the table, you don't need to despair.
Read More -
The Chef-Approved Natural Sweetener That's Cheaper At Costco
There's a lot to love about natural sweeteners. If you're considering stocking up on sugar alternatives at home, look for this chef-approved item at Costco.
Read More -
The Fresh Reason You Should Never Buy Sour Cream At Costco
Like everything else in the massive warehouse of a store known as Costco, the sour cream will reel you in with a low price, but trust us, it's not worth it.
Read More -
Leftover Olive Brine Can Give A Tangy, Creamy Kick To Deviled Eggs
Deviled eggs, a classic snack tray staple, can be easily customized with a few extra ingredients. For tangy creaminess, try using some leftover olive brine.
Read More -
14 Things To Look For When Buying Canned Fish
Canned fish is an easy protein to add to a meal in a pinch. However, a number of factors distinguish quality products from those you should avoid.
Read More -
Why You Shouldn't Use The Coffee Machine In Your Hotel Room
There's one piece of publically used equipment that you may want to avoid using, though it may be disappointing to hear for coffee-drinkers.
Read More -
Expert Pitmaster Explains How To Never Over-Smoke Your Steak
How can you avoid taking things too far? Chef Michael Ollier has a go-to cooking method that will help to assure that your smoked steak comes out just right.
Read More -
14 Tips On How To Create A Crispier Coating
Biting into an audibly crispy coating is a universally loved sensation. Here are some of the best tips to help you create a crispier coating.
Read More -
The Temperature Trick To Easily Clarify Scummy Broth
If you want your clear broth or consommé to stay perfectly clear and not scummy, try this expert-approved temperature trick to simplify the process.
Read More -
The Stir Fry Mistake You're Probably Making, According To Chefs
Chefs warn against the all-too common mistake that might be messing up your stir fry dishes.
Read More -
The Fancy Butter Chefs Use To Elevate Classic Scrambled Eggs
If you're making eggs, you might want to consider incorporating butter. Here's the fancy butter chefs use to elevate classic scrambled eggs.
Read More -
The Umami Butter Bomb That Will Instantly Elevate Roasted Broccoli
A simple broccoli roast with olive oil and seasoning can transform the flavor of the bitter vegetable, but why not take it to the next level with an umami bomb?
Read More -
Why Jamie Oliver Adds A Pinch Of Salt To The Water When Cooking Boiled Eggs
This salt tip from Jamie Oliver just might change the way you make boiled eggs.
Read More -
The Simple Cut Jacques Pépin Uses To Minimize Chicken Cooking Time
Wanting to save time while cooking a chicken? Here's the simple cut Jacques Pépin uses to minimize chicken cooking time.
Read More -
Yes, You Can Caramelize White Chocolate In The Instant Pot
Craving some caramelized white chocolate to drizzle over cakes, tarts, and more? You can make it in the pressure cooker for maximum ease.
Read More -
11 Things You Should Always Ask For At These Fast Food Restaurants
Ordering fast food isn't too complicated, but that doesn't mean there aren't tips and practicies that can give you more bang for your buck with your order.
Read More -
Does The Trendy Urfa Biber Pepper Actually Taste Like Chocolate And Wine?
There are between three to four thousand types of chili peppers in the world. But, does the trendy Urfa Biber pepper actually taste like chocolate and wine?
Read More
