• chicken breast
    Erich Barganier

    Which Is More Nutritious, Chicken Breasts Or Thighs?

    Any experienced home cook has struggled with the in's and out's of trying to cook a chicken breast like a thigh and vice-versa. Navigating the best ways to prepare these favorites appears daunting before you even consider the health benefits of each cut.
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  • Pumpkin pie
    Amanda Tarlton

    Here's What You Can Substitute For Canned Pumpkin

    'Tis the season for all things pumpkin. Pumpkin pie, pumpkin bread, pumpkin spice lattes — it doesn't matter what form it's in. If it's orange, spicy, and packed with all of our favorite fall flavors, we'll take it. Not only will we take it, we'll bake it, too.
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  • Glasses of wine with a box of colorful chocolates
    Molly Harris

    These Aldi Chocolates Are The Perfect Gift For Wine Lovers

    The only thing that can make kicking back with a glass of wine better is the taste of chocolate that pairs perfectly with it. Regardless of whether you prefer red or white, there's a chocolate out there that will go well with it -- and Aldi just made the job of selecting your chocolate a lot easier.
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  • Pumpkin pie
    Erich Barganier

    Why Your Homemade Pumpkin Puree Is Ruining Your Baked Goods

    With the holidays just around the corner, the pressure to entertain guests and serve up the best desserts feels overwhelming. No treat can impress your loved ones and strike up the feeling of autumn like a solid pumpkin pie, but this task seems easier said than done.
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  • Turkey gravy
    Maria Scinto

    The Big Mistake You're Making With Your Gravy

    Too many times, gravy turns into a last-minute stumbling block when it comes out all lumpy and gluey with a texture strangely reminiscent of that Elmer's paste that used to be a staple of every elementary school classroom.
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  • Closeup of bags of fresh clams
    Amy Hamblen

    This Is The Best Way To Store Clams

    Whether you were lucky enough to spend the day in shallow waters happily digging in the sand for clams or you timed your weekend farmers market visit right and scored a haul of littlenecks, the question of storage is equally as pertinent. So, what exactly are you supposed to do with the mollusks?
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  • Gordon
    Sophie Putka

    The Unique Way Gordon Ramsay Makes Roast Duck

    If you're interested in a cross between chicken and red meat, Gordon Ramsay's trick to making the perfect duck breast should meet your craving. The unique way Gordon Ramsay makes roast duck involves starting with a completely cold pan. Ramsay swears by this trick for roast duck.
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  • Dry rice noodles
    Sophie Putka

    How To Keep Rice Noodles From Clumping Together

    Rice noodles are a simple yet delicate foundation for everything from zingy pad thai to a yummy shrimp curry. But what's a home cook to do when rice noodles clump together into a giant, sticky mass? Here are a few tips from the pros to keep those translucent noodles separate and slippery.
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  • Soup in a blender
    Karen Hart

    You Should Never Put Hot Food In A Blender. Here's Why

    The blender is one of those kitchen tools that really gives you your money's worth: grinding up nuts, pureeing foods, blending together your favorite fruits for a smoothie, or even crushing ice in a matter of seconds. But did you know you should never put hot foods in your blender?
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  • baked pecan pie
    Molly Harris

    You've Been Storing Pecan Pie Wrong This Whole Time

    If you leave your pie out on the counter after your Thanksgiving meals, you've been storing pecan pie wrong this whole time. Pecan pie, because of its egg content, should actually be stored in the refrigerator. Here's how to properly store your pecan pie this year.
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  • Rhubarb prepared as jam
    Hanna Claeson

    This Is How To Properly Prepare Rhubarb For Baking

    The next time you pick up a batch of rhubarb from your local market, there are three steps to take to make sure you prepare it properly. This way you'll get the best baking, cooking, and eating experience possible. Here's what to do.
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  • Thanksgiving dinner
    Alexandra Cass

    How To Properly Freeze And Thaw Your Thanksgiving Stuffing

    Stuffing can absolutely be made ahead of time, and it can make things a lot easier for you on Thanksgiving day. But there are a few things to keep in mind in order to properly freeze and thaw stuffing so that it cooks evenly, and doesn't make anyone sick.
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  • KFC ad for Movember
    Liz Barrett Foster

    Colonel Sanders Just Got A New Look. Here's Why

    If you recently saw KFC's Colonel Sanders and did a double take, you're not alone. The fresh-faced, pretty-boy appearance was inspired by the November charity event Movember. That's right, the Colonel pictured in the KFC France logo removed his iconic moustache to mark the start of the event.
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  • Whole and cut green pear
    Robin Miller

    The Real Reason Your Pears Won't Ripen

    Despite your best intentions (and smidge of impatience), glaring at a fresh pear won't help it ripen any faster. Unlike other tree-borne fruits, pears ripen after they're harvested, not while nuzzled on the tree. Once picked, grocers keep pears chilled, so they stay firm until you're ready to enjoy.
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  • Asparagus in a basket on the grass
    Karen Hart

    You Should Never Throw Away Asparagus Ends. Here's Why

    Asparagus may be good for you, but the typical American only eats about 1.75 pounds of the stalks each year, making it one of the less consumed vegetables in the U.S. Maybe it's because of all those rumors that it makes your urine a smelly or maybe you feel wasteful and intimidated by the vegetable.
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  • pecan pie
    Molly Harris

    The One Ingredient Swap You Should Make With Pecan Pie

    There are always the classics like pumpkin pie, but the ultimate choice seems to be pecan. It doesn't get much better than the sweet and nutty pie -- especially if it has a splash of bourbon in it too. The only downside of pecan pie is that it frequently has quite a lot of corn syrup in the filling.
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  • Thai red shrimp curry with a plate of cooked white rice on the side
    Gina LaVecchia Ragone

    Here's What You Can Do To Fix Runny Curry

    A key element to any successful curry dish is having a sauce that is not only complex and flavorful, but rich in consistency as well. If you've ever tried to replicate your favorite Thai or Indian restaurant curry and ended up with a watery and unsatisfying knockoff, there are ways to fix that.
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  • Bowl of lettuce with water dripping off the leaves
    Karen Hart

    What You Can Do To Make Lettuce Crisp

    If you are like most households, you probably find yourself buying lettuce well before you plan to use it, only to open up the refrigerator to find it wilted or worse. Luckily there are great tricks and tips to resuscitate the foundational ingredient of your salads and sandwiches.
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  • Turkey on platter with vegetables
    Andrea Beck

    Here's How To Properly Smoke A Turkey On The Grill

    Smoking a turkey, whether it's for Thanksgiving dinner or another special occasion, is a delicious and easy way to cook up a whole bird. You don't even have to own a smoker to do it. The result will be a juicy bird with delicious smoky flavor, and you won't have to give up your oven for hours.
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  • Vietnamese soup dish pho
    Boshika Gupta

    The Secrets To Making Delicious Pho In An Instant Pot

    Pho, when done right, can be one of the most comforting dishes of all time. The only caveat? Getting the broth right can take long hours. You can drastically cut down on the overall cooking time by using an Instant Pot. Read on to know the tricks that can help you.
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  • chicken wings on platter with celery and carrots
    Andrea Beck

    You've Been De-Boning Chicken Wings Wrong This Whole Time

    Deboning chicken wings probably isn't something you're going to do every night, especially because getting rid of all those smaller bones can be kind of a pain for the amount of meat you end up with. Your usual method of deboning is probably just pulling out the bones as you eat.
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  • horseradish
    Liz Barrett Foster

    What Is Horseradish And What Does It Taste Like?

    Have you ever ordered prime rib and had your mouth catch fire when you took a bite of the mystery white sauce that accompanied it? Surprise! That was horseradish. The spiciness from horseradish dissipates quickly, like wasabi.
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  • Atlantic Beach Pie
    Sophie Putka

    The Untold Truth Of Atlantic Beach Pie

    Atlantic Beach Pie is a North Carolina phenomenon: neither completely lemon nor lime, free of graham-crackers, and topped with whipped cream instead of meringue, it's close to other citrus pies but also something completely different.
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