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Cook
Bobby Flay Revamps Barbecue Sauce With A Red Wine Twist
Leave it to Bobby Flay to find a fun and tasty way to amplify barbecue sauce. The "Grill It!" chef adds some red wine to the mix to bring out the flavor.
By Louise Rhind-Tutt
Cook
The Clever Reason Chopsticks Are Slanted
By Hannah Beach
Cook
The Yeast Mistake That Stops Bread From Rising
By Annie Epstein
Drink
The Reason European Cafes Serve Shots Of Water With Their Coffee
By Erica Martinez
Cook
The One Type Of Sauce To Keep Far Away From Your Instant Pot
By Jakob Eiseman
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Cook
The Clever Reason Chopsticks Are Slanted
Some chopsticks have narrow, tapered ends, while others are more blunt, and these shapes are suited to the cuisines and histories of their countries of origin.
By Hannah Beach
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Cook
The Yeast Mistake That Stops Bread From Rising
Yeastis like Goldilocks - you don't want to feed it anything too hot or cold. Scalding it with boiling water will kill it, preventing your bread from rising.
By Annie Epstein
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Drink
6 Inexpensive Tequilas To Buy And 6 To Avoid
There are some high-quality, inexpensive tequilas out there, but it's easy to mix them up with low-quality bottles that will give you a mean hangover.
By Emily M Alexander
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News
Trader Joe's Soup Dumpling Recall: The Contamination Risk You Should Know
Trader Joe's has just launched another recall of a product, specifically its chicken soup dumpling. This time, it isn't contaminated by rocks.
By Sarah Mohamed
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Cook
Tyler Florence's Texture Tip For Perfect Burgers
Many factors go into making the perfect burger, but chef Tyler Florence believes he's mastered one by focusing on the texture of burgers and the meat blend.
By Jennifer Mathews
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Cook
The Oil Mistake Everyone Makes When Cooking Steak
Home cooks might be intimidated by cooking steak in super-hot oil, but avoiding this one mistake can make the process less risky and lead to better results.
By Louise Rhind-Tutt
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Drink
The Reason Moscow Mules Are Served In Copper Mugs
Some co*cktail aficionados believe that the iconic copper mug accentuates the flavors of the Moscow Mule's ingredients, and enhances their aromas as well.
By Chris Sands
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Food
Why We Think Of Apple Pie As American, Even Though It's Not
There's nothing quite as American as apple pie, right? Well, maybe not considering apple pie originated in 1300s England. Or does that make it more American?
By Jakob Eiseman
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Food
Bannock Bread Is Peak Canadian Cuisine
Bannock bread may not be famous outside of Canada, but it has an important and ever-changing role in both the nation's history and its modern cuisine.
By Erica Martinez
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Restaurants
How Caffe Lena Became The Oldest Coffee Shop Is The US
When we think coffeehouse, we may automatically think of places like Starbucks, but we should be thinking of Caffe Lena, the oldest coffee house in the USA.
By L Valeriote
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Drink
When Is Smoking Whiskey co*cktails Worth The Effort?
You'll need to invest in specialized tools, which can be expensive and somewhat laborious, if you want to smoke your own whiskey co*cktails at home.
By Louise Rhind-Tutt
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Cook
Skip Preheating For The Best Pound Cake Around
If you want the best pound cake ever, there's one big baking tip to keep in mind - skip preheating your oven. Using a cold oven will help it rise better.
By Avery Tomaso
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Cook
How Long An Open Jar Of Pickles Lasts In The Fridge
You might think pickles last forever, even after opening, but you actually need to follow specific timeframes and recognize spoilage to avoid getting sick.
By Hannah Beach
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Cook
Carla Hall's Worst Kitchen Nightmare
Carla Hall is not only a world-class cook, but she's an accomplished baker to boot. Even so, she's only human, and like us all, has made some mistakes.
By Sharon Rose
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Cook
Which Side To Cook Salmon On For The Best Flavor
If your salmon filet comes with the skin on, you absolutely must start cooking one side of the fish over the other, or you could wind up with a soggy result.
By Caryl Espinoza Jaen
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Cook
How To Clean Every Crevice In Your Knife Block
You may think that because you wash your knives, you don't need to wash your knife block. Alas, gunk can build up quickly, so clean it every few weeks.
By Sarah Mohamed
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Cook
Expert Tips On How To Make Restaurant-Quality Scrambled Eggs At Home
You don't have to splurge on expensive equipment or ingredients to create delicious and fluffy scrambled eggs, but there are a few tips worth following.
By James Hastings
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Cook
Why You Should Roll Salmon Steaks Before Grilling Them
There are plenty of ways to grill salmon, but if you aren't taking the time to roll it first, you're going to end up with an unevenly cooked fish.
By Samantha Jenkins
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Restaurants
Bobby Flay's Favorite Pizza Spots In NYC
Bobby Flay grew up surrounded by what is arguably some of the best pizza on the planet, so it's safe to say he knows a good pie when he tastes one.
By Erica Martinez
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Cook
Giada De Laurentiis' Bold Secret Ingredient For Bucatini Pasta
Giada De Laurentiis, veritable queen of pasta, has done it again with another unexpected but wow-worthy pairing. For extra umami, she mixes in miso to bucatini.
By Audrey Enjoli
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Cook
11 Dishes Ina Garten Improves With A Secret Ingredient
Ina Garten has been dishing out food advice to home cooks everywhere for years. Some of her most noteworthy dishes shine thanks to secret ingredients.
By Elaine Todd
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Cook
The Most Common Mistake People Make With Eggs Benedict, According To An Expert
Eggs Benedict can be a tricky dish to master, from poaching the eggs just right to making the perfect hollandaise sauce. But there's one big mistake to avoid.
By Jennifer Waldera
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Cook
The Reason Your Homemade Ice Cream Cones Turned Out Soggy
Homemade ice cream cones can turn out soft and soggy all too easily, but minding both the batter and the cooking process can help you make them perfectly crisp.
By Hannah Beach
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Food
The 2 Celebrity Chefs Who Constantly Inspire Bobby Flay
These two female celebrity chefs have had a huge impact on Bobby Flay, lending inspiration to everything from his newest restaurant to his many TV shows.
By Louise Rhind-Tutt
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Cook
What Is Tres Leches Cake And Why Doesn't It Get Soggy?
Generally, atres leches cake boasts a light and airy sponge, which allows the milk to soak into its pockets without overly weighing down the dessert.
By Sarah Mohamed
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Cook
Chef Reveals The Canned Foods They Will And Won't Buy
Chef Harris Mayer, owner of Creamline, weighs in on the canned food debate. Here's what he likes and what he doesn't. Garbanzo beans get a big thumbs up, fyi!
By Beth McMurray
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Cook
Make One Easy Switch To Avoid Burning Fresh Garlic Forever
How many times have we thought we had perfected a dish only to burn that delicate yet pungent garlic? Do this one switch, and make that a thing of the past.
By Jakob Eiseman
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Food
Potato Candy Puts A Sweet Spin On Leftover Mashed Potatoes
It's easy to dismiss potato candy as a strange and gimmicky idea, but this treat is beloved around the world and even has a special place in American history.
By Riya Anne Polcastro
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Food
How Long You Have To Eat An Open Container Of Pesto
Once your pesto has been opened, you should close its lid tightly, store it in the refrigerator, and plan to finish it quickly: within three days is best.
By Arianna Endicott
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