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Cook
Bobby Flay's Lid Tip To Avoid Burnt Food While Grilling
Bobby Flay is an undeniable master of the grill, so when he says to use the lid of your grill with larger cuts of meat and sturdier vegetables, we listen.
By Caryl Espinoza Jaen
Cook
Butter Shouldn't Be The Only Fat You Use When Making Cookies
By Samantha Jenkins
Cook
The Last Thing To Make Before You Throw Away Used Stock Bones
By Catherine Rickman
Cook
How An Immersion Blender Can Mess Up Your Mashed Potatoes
By Louise Rhind-Tutt
Cook
For More Flavorful Box Cakes, Swap Out The Plain Milk
By Jennifer Mathews
More Stories
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Cook
Butter Shouldn't Be The Only Fat You Use When Making Cookies
When you want the best baked cookies, you might think it's ideal to load in the butter. But actually there's another fat you should add in, too.
By Samantha Jenkins
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Cook
The Last Thing To Make Before You Throw Away Used Stock Bones
One classic way to reuse stock bones is called remouillage, a French culinary practice that involves making a second, weaker stock with used bones.
By Catherine Rickman
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Cook
Dry Vs. Liquid Measuring Cups: Which Is Better For Mayo?
Mayonnaise seems neither totally liquid nor solid, and while one type of popular measuring cup is better for this ingredient, other tools be more accurate.
By Hannah Beach
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Food
Why Hot Chicken And Pickles Taste So Good Together
The tangy and slightly sweet brightness of pickles cuts through the spice and elevates the complexity and layers of flavor in your hot chicken.
By Avery Tomaso
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Cook
If You're Not Dry-Charring Asparagus, You're Making A Huge Mistake
What's worse than soggy, limp asparagus? Not a whole lot. Avoid the disappointment by dry charring the asparagus for crispy, delicious results.
By Jennifer Mathews
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Food
Why Branzino Is Almost Always Served Whole
A whole branzino is a common meal at Italian and Greek restaurants but did you ever wonder why it's served that way? It has to do with its size and skin.
By Joey DeGrado
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Cook
What's Actually In Store-Bought Egg White Cartons
Egg whites from a carton may seem mystifying, due to their different appearance and texture than to fresh egg whites, but these products really are simple.
By Sarah Mohamed
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Restaurants
Here's What You Can Expect From Travis Kelce And Patrick Mahomes' Restaurant
Kansas City Chiefs stars Travis Kelce and Patrick Mahomes are ready to conquer the world of restaurants too, announcing their steakhouse will open in 2025.
By Caryl Espinoza Jaen
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Cook
American Cheese Is The Secret Ingredient You Didn't Know Ramen Needed
Whether you're reaching for ramen or ramyeon, your bowl won't be complete until you try it with a slice of American, yes, American cheese melted right in.
By Emily Voss
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Food
The Ingredients That Make Up Artificial Food Coloring
Most artificial food dyes come from the same source and contain the same compounds, and understanding these ingredients can explain the controversy around them.
By Hannah Beach
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Cook
The Best Ways To Liven Up Plain Spaghetti
Spaghetti is a classic dish, but making it the same way every week can get boring. Next time, try a pumpkin-based sauce, mix in some ricotta cheese, and more!
By Brian Good
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Restaurants
How Much It Costs To Attend History's Most Expensive Meal In A Space Balloon
You may have had an expensive meal or dined at three-star Michelin restaurants, but no one has ever eaten like this before, caviar with a view of planet Earth.
By Erica Martinez
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Cook
How To Microwave Popcorn Kernels Without The Bag
If you love movie theater popcorn and want that taste at home, skip the store-bought options and heat up kernels and oil in the microwave (no bag needed).
By Samantha Jenkins
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Cook
Giada De Laurentiis' Stove Tip To To Prevent Clumpy Cacio E Pepe
For the silkiest cacio e pepe with no unpleasant, gritty lumps of grated cheese in the sauce, follow Giada De Laurentiis' simple cooking technique.
By Erica Martinez
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Grocery
The Easiest Grocery Store Return Policies To Use
While it's reasonable to be particular about the quality of your food, shopping at stores with a straightforward return policy can provide peace of mind.
By Arianna Endicott
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Food
The Worst Foods To Order In Disney World, According To TikTok
There are some dubious dishes in the most magical place on earth. These are the worst foods to order in Disney World, according to TikTok.
By Sky Ariella
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Cook
Why Bread Gets Rubbery In The Microwave, But Not The Toaster
Toasters are powered by infrared radiation, which is less selective than microwave radiation, and doesn't specifically target certain components in your food.
By Catherine Rickman
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Restaurants
What Is The Expo In Fine Dining Kitchens?
In restaurant kitchens, the expo refers to a super important part of the cooking process that many customers have no idea about (but should be thankful for).
By Sarah Mohamed
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Cook
It's Time To Swap Your Hot Dog Bun For Cornbread
You can make cornbread buns by using a boxed cornbread mix; make the batter as directed, but pour it into a bun-shaped mold that you form out of aluminum foil.
By Erica Martinez
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Cook
The Easy Way To Make Sushi Without A Bamboo Mat
This super easy rolling method can help you make all your favorite sushi rolls without a bamboo mat, and some other techniques deliver great results, too.
By Hannah Beach
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Food
Ever Wonder Why Halloumi Is Squeaky?
In order for cheeses like halloumi and unaged, low-moisture, part-skim mozzarella to squeak, they need to be low in acid to begin with, and young.
By Sarah Mohamed
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Drink
Make Ice Cream Boozy At Home With Just One Easy Step
If you want to turn your ice cream into a tasty adult treat, you don't need a blender. All you need is the liquor and the tub of ice cream itself.
By Jennifer Mathews
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Drink
What Is Cowboy Coffee?
Cowboys (and girls and, well, general cowfolk) often don't get to take much with them out in the field, and so cowboy coffee was born out of necessity.
By Erica Martinez
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Cook
For The Best Béchamel Sauce, Break Out Your Griddle
While you can make a solid béchamel sauce on the stove, it's so much easier (and less likely to burn) when you use the indirect heat of a griddle.
By Madeline Murphy
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Food
Here's Why Some People Don't Eat Rice During Passover
During Passover, much of the Ashkenazi community (Jews who relocated to Central and Eastern Europe) refrain from eating rice as well as leavened bread. But why?
By Sharon Rose
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Food
The Strange Breakfast Marilyn Monroe Ate Every Single Day
Marilyn Monroe was as glamorous as they came but her choice of breakfast - not so much. Here's what the Hollywood star would eat every single day.
By Samantha Jenkins
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Food
The Historic Reason Bagels Have A Hole In The Center
It's true that a bagel would just look wrong without the hole, but the true purpose of this iconic feature has both historical and culinary significance.
By Hannah Beach
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Cook
How To Reheat Lasagna In The Oven For Crispy, Bubbly Results
Before you reach for the microwave, turn to your oven for bubbly and crispy reheated lasagna that won't leave you with cold spots or burnt noodles.
By Caryl Espinoza Jaen
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Cook
The 3-2-1 Method You Should Know For A Better Passover Brisket
We know, we know -- your Bubbe always braised the brisket, but you're missing out if you don't try the 3-2-1 smoking method for your Pesach Seder.
By Louise Rhind-Tutt
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