The Japanese Ingredients You Should Be Adding To Tomato Sandwiches
Bring some flair and unexpected complexity to the humble tomato sandwich! We spoke with an expert chef who suggests adding two Japanese ingredients.
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How To Sous Vide Tender And Flaky Salmon Like A Professional Chef
Sous vide is great for cooking a variety of dishes, including tender, flaky salmon. We spoke with an expert for tips on using the method for this favorite fish. -
Garofalo Vs Barilla: Which Pasta Is Better?
Both Barilla and Garofalo are major Italian pasta brands, but which is better? We tried several pasta products to find out, with multiple factors in mind. -
How To Avoid The Big Mistake People Make With Tomato Sandwiches
A simple tomato sandwich should be a no-brainer. However, a common mistake can ruin this lunchtime favorite. We spoke with an expert to learn how to avoid it! -
Carbonara Vs Amatriciana: What's The Difference Between The Pastas?
Italian food fans have likely heard of (or maybe even tried) pasta carbonara and all'Amatriciana. The dishes contain similar ingredients but are very different. -
How To Sous Vide Chicken Breast While Keeping It Tender And Juicy
Yes, you can sous vide chicken breast! And with these tips from an expert chef, expect perfectly tender, juicy, and flavorful results every time. -
Watery Mushroom Soup? Use Everyday Ingredients To Thicken It
Considering that mushrooms mostly consist of water, making them into soup could yield overly watery results. Fortunately, some simple ingredients can fix that. -
Here's Why Egg Drop Soup Always Tastes Better From A Restaurant, According To Chefs
Chefs divulge some of the secrets that make the egg drop soup you enjoy at restaurants taste better than what you make at home, and offer tips to follow. -
You've Been Making Homemade BBQ Sauce Wrong This Entire Time
We spoke to experts in barbecue sauce to get their opinions on the common pitfalls and missteps people make when cooking it themselves at home. -
The Brazilian Dish You Should Use To Repurpose Leftover Grilled Chicken
Grilled chicken just isn't the same after a night in the fridge, but thanks to this expert tip, your chicken can be just as tasty the second time around. -
12 False Facts About Risotto You Thought Were True, Cleared Up By Chefs
Armed with an Italian grandmother and some expert chefs, we're here to sort fact from fiction when it comes to making the perfect risotto. -
The Cooking Method To Use For Perfect Pork Tenderloins And Chops
Traditional cooking methods can lead to dry, flavorless pork chops and tenderloin. We spoke with an expert about the best method for moist meat every time. -
11 Delicious Ways To Use Leftover Soup
Having many ways to use leftover soup not only adds more flavor to dishes but reduces food waste. So, you can eat tasty food and feel good about sustainability. -
The Most Important Consideration When Roasting A Larger Turkey
If you're cooking for a crowd this holiday season, you may want to consider the peculiarities of preparing a larger bird. Fortunately, we consulted an expert. -
Why Reheating Steak In Your Air Fryer Is A Mistake
The air fryer is a kitchen miracle that's perfect for convenience foods like fries and chicken nuggets. However, it's not the best choice for reheating steaks. -
13 Non-Pasta Sauces You Should Try On Spaghetti
If you find yourself always reaching for the same sauces, mix things up and give these non-pasta sauces a try on your spaghetti dish. -
How To Make Cafe-Worthy Egg Bites Sous Vide-Style
Sous vide cooking might seem too fancy for your humble kitchen, but it's not as scary as it sounds. We asked an expert how to make sous vide egg bites. -
Flautas Vs Enchiladas: How Do These Mexican Dishes Differ?
Flautas and enchiladas aren't identical, but they might pass for fraternal twins at first glance. However, the dishes have significant differences. -
The Big Sous Vide Mistake That Leaves Your Food Tasting Unfinished
The sous vide method is great for preparing a wide variety of foods, but according to an expert chef, the job's not finished without this step. -
14 Pizza Sauces Beyond Tomato You'll Wish You Tried Sooner
Pizza can be customized with different types of toppings, crust, and even sauce. Before using tomato sauce for homemade pizza, experiment with these instead. -
14 Unexpected Ways To Use Peas
Peas are nutritious and tasty, especially when seasoned and paired with the right ingredients. These are some of the amazing ways to cook with peas. -
13 Ways To Upgrade Microwave Rice
Here are ways to level-up your microwave rice. Some techniques are usually reserved for rice cooked from scratch, but they also work well with microwave rice. -
12 Most Nutritious Bugs You Might Actually Want To Cook With
Eating bugs is still very taboo in Western culture, but insects actually provide a lot of health benefits ... once you can get past that exoskeleton crunch. -
Why Pesto Always Tastes Better At A Restaurant
If you had a delicious pesto dish at a restaurant but can't figure out why you can't recreate the same green sauce at home, there may be different reasons why. -
Is It Possible To Sous Vide Frozen Steak?
Sous vide is a fairly straightforward cooking method, but does it work for steak that's still frozen? We consulted an expert, who gave us some sous vide tips. -
11 Easy Ways To Upgrade Store-Bought Broth
Store-bought stock is a time-saver, but it's not the same as the homemade stuff. Here are some easy tips to boost the flavor for even better results. -
9 Myths About Gelatin Everyone Surprisingly Believes
Gelatin is in many products that we use today, but there are many myths about this common ingredient. Find out how gelatin is made and its real health benefits.
