How-To

This Is The Best Type Of Meat To Use In Shabu-Shabu

Quick refresher — shabu-shabu is a Japanese take on hot pot with a kombu (dried kelp) and dashi (Japanese soup stock) base. While there are a variety of meats that you can use (pork, chicken, or lamb) there's just one that you'll find at high-end Japanese restaurants: beef.

By Clara Olshansky Read More

The Real Difference Between Challah And Brioche

You may have seen challah and brioche breads mentioned together in recipes. Those who have tried both might have noticed that they taste remarkably similar.

By Molly Harris Read More

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.

By Erich Barganier Read More

The Dangerous Mistake You Don't Want To Make When Deep Frying A Turkey

Water boils at a lower temperature than oil, however, so it'll quickly reach its boiling point and turn to steam if you add it to a pot of frying oil. The gas at the bottom pushes the oil above out of the pot, making it splash everywhere, and it can easily catch fire.

By Andrea Beck Read More

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.

By Amanda Tarlton Read More

How To Pick Out The Best Asparagus In The Grocery Store

Just like every other fruit and veggie in the produce section, every stalk of asparagus looks a little different. Luckily, there are a few quick tests you can use at the grocery store to find the freshest veggies.

By Andrea Beck Read More

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.

By Molly Harris Read More

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.

By Erich Barganier Read More

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.

By Maria Scinto Read More

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?

By Amy Hamblen Read More

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.

By Sophie Putka Read More

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.

By Sophie Putka Read More

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?

By Karen Hart Read More

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.

By Molly Harris Read More

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.

By Hanna Claeson Read More

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.

By Alexandra Cass Read More

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.

By Liz Barrett Foster Read More

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.

By Robin Miller Read More

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.

By Karen Hart Read More

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.

By Molly Harris Read More

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.

By Gina LaVecchia Ragone Read More

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.

By Karen Hart Read More

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.

By Andrea Beck Read More

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.

By Boshika Gupta Read More

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.

By Andrea Beck Read More

Here's What You Can Do To Keep Pork Chops From Drying Out

When pork chops are cooked to juicy perfection, they're hard to beat. When pork chops come out of the oven dry and leathery, however, you might as well toss them to the dog. Here are several prep steps you can take to ensure lip-smacking chops.

By Liz Barrett Foster Read More

Here's How To Get Rid Of Olive Oil's Bitterness

While that bitter taste may be a hallmark of extra-virgin olive oil, it is not a hallmark of emulsion recipes. Read on to find out how you can get rid of it.

By Karen Hart Read More