• Granny Smith apples with apple pie
    Andrea Beck

    This Is The Best Type Of Apple For Baking

    If you're going to go to all the trouble of making an apple pie or crisp, make sure it's worth all the slicing, peeling, and chopping by choosing the best apple for the job. You might not have thought about it before, but different varieties of apples each have their own niche in the kitchen.
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  • blueberry yogurt with fresh blueberries on top
    Molly Harris

    Trader Joe's Two-Ingredient Ice Cream Hack Changes Everything

    There's a hack for absolutely everything these days. No matter what you're craving and needed five minutes ago, you can probably find an easy version to make at home. This trick is clearly basic, as it only calls for two ingredients, but there are plenty of people who love the ice cream alternative.
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  • Meat soaking in brine
    Karen Hart

    Why You Should Start Adding Sugar To Your Brine

    Once you get your salt solution down, you can get fancy and add all kinds of herbs, cut-up vegetables, citrus fruits, and seasonings to your brine. But there is another ingredient that you might want to consider adding to your brine: sugar.
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  • Lard in a bowl
    Karen Hart

    Here's What You Can Substitute For Lard

    Lard often gets a bad rap. If you find yourself doing the Heisman when a recipe calls for this rendered pig's fat or you can't help but shrink back in sheer horror at the thought of scooping this greasy ingredient out of the jar, there are plenty of options you can use as a lard substitute.
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  • grilled pineapple
    Liz Barrett Foster

    You Should Really Try Grilling Fruit. Here's Why

    A Saturday afternoon grill party just wouldn't be complete without some juicy hamburgers, plump hot dogs, and fresh grilled peaches. Wait, peaches? Yes. There are several desserts that are healthier than you may think, including grilled fruit.
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  • thawing chicken breasts in brine
    Andrea Beck

    Here's How To Thaw And Brine Meat At The Same Time

    Freezing meat is a good way to stock up and make sure you always have a backup option for dinner when you need it. The downside is you have to wait for it to thaw before you can start cooking. But if you planned on brining your meat before cooking, you can save yourself some time.
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  • Cannelloni stuffed pasta
    Molly Harris

    You've Been Filling Stuffed Pasta All Wrong

    If you're a fan of stuffed pastas, but worried that they were too difficult to make at home, then you might have avoided cooking them in the past. However, we're here to tell you that -- provided you have the right tools -- making stuffed pasta can actually be quite simple.
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  • Yorkshire pudding fresh out of the oven
    Audrey Michels

    What You Can Do To Make Sure Your Yorkshire Pudding Rises

    A Sunday roast isn't a Sunday roast without Yorkshire pudding. The dish relies on steam to create the puffed puddings with a golden brown and crisp exterior and a light, soft center. For a Yorkshire pudding novice, however, this can be a daunting task. Here are a few simple tips.
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  • Croissant cereal in a spoon
    Megan Scott

    The Croissant Cereal Trend That's Taking Over The Internet

    Croissant cereal is the latest in a trend of mini cereals that gained traction during quarantine and is showing no sign of stopping. The craze began with mini pancake cereal and we thought it may have truly ended with sushi cereal, but then miniature donut cereal became a thing too.
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  • Pouring vegetable oil into a frying pan
    Molly Harris

    The Strange Hack You Can Use To Clean Deep-Fry Oil

    Frying food at home can be really delicious, but the clean up is always a pain. Between waiting for the oil to cool and deciding if it's worth keeping or tossing, the cleanup process isn't exactly quick and easy. That's why this hack is one you have to try. It makes cleaning oil so much easier.
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  • Corn on a plate
    Pauli Poisuo

    Here's Why You Should Sous Vide Your Corn

    The vacuum-bag-and-temperature-controlled-water method might not be immediately obvious for a prospective corn cooker. But, if you give it a shot, you might just find that the method takes this already delicious veggie to a whole new level. Here's why you should sous vide your corn.
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  • Gingerbread men
    A. C. Grimes

    You've Been Storing Gingerbread Cookies Wrong This Whole Time

    Aside from the humans who eat them, gingerbread people's biggest problem is exposure to humidity and moisture. So gingerbread cookies need to be stored in certain conditions to make sure they maintain freshness and texture until you're ready for the yummy to enter your tummy.
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  • steamed vegetables
    Mirtle Pena-Calderon

    The Big Mistake You're Making With Steamed Vegetables

    Although steaming may seem like the easiest way to get greens to the dinner table, there is a huge veggie uh-oh that home cooks everywhere are making that is keeping their vegetables from living up to their fullest delicious and nutritional potential.
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  • bowl of blanched almonds with almond skins on side
    Andrea Beck

    This Is The Proper Way To Blanch Almonds

    Sometimes you'll see recipes that call for blanched almonds, either because the skin might come off during cooking or just to make the final product look a little nicer. Whatever the reason, blanching almonds yourself is super simple. It just takes some time to peel away all of the skins.
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  • cheesesteak
    Sophie Putka

    This Trick Makes Tenderizing Steak Easy

    There are few things more satisfying than a steak sandwich, and few things worse than biting into a steak sandwich and pulling all the filling out because your teeth just couldn't chomp through a tough bit of meat. There's a fix, of course.
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  • Piri-piri chicken with fries
    Boshika Gupta

    What You Didn't Know About Piri-Piri Chicken

    Piri-piri (sometimes peri-peri) chicken has its roots in two African countries, Angola and Mozambique. Piri-piri refers to the delicious sauce that gives the dish its unique qualities, made with bird's eye chillies. The name comes from the Swahili word for chile peppers.
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  • Mango on tree
    Emily Alexander

    The Delicious Snack You Can Make With Unripe Mango

    With minimal effort and just two additional ingredients -- alguashte, a spice made with pumpkin seeds, and fresh lime juice -- it's easy to transform these tart mangoes into a flavorful snack. It's very popular in El Salvador and Central America, where it's known as mango verde con alguashte.
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  • popcorn
    Erica Andrews

    The Simple Hack That Keeps Your Popcorn From Going Stale

    To keep your popcorn from going stale, Spoon University recommends putting it in the freezer. Sounds weird, but it works. By using this method, your popcorn will stay good for multiple days -- sometimes even weeks. According to the site, popcorn never freezes, therefore it doesn't go bad this way.
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  • katsu plate
    Sophie Putka

    This Is How You Make Japanese Katsu At Home

    Katsu, or tonkatsu, is a way of life, and don't anyone tell you that it's just a Japanese chicken or pork cutlet. It's so much more than that. Good news: you can recreate this extra-crispy, juicy staple of Japanese (and increasingly, American) fast-food all on your own at home.
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  • Bacon
    Pauli Poisuo

    Here's Why You Should Sous Vide Your Bacon

    It may seem like a ridiculous thought to use the vacuum-bags-and-temperature-controlled-water technique on a food that's arguably best enjoyed fried to a crisp. Still, don't diss it until you've tried! There are plenty of foods you never thought to sous vide, and bacon might just be one of them.
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  • Roast chicken and wine
    Pauli Poisuo

    This Wine Goes Best With Roast Chicken

    For the true connoisseur of cuisine, knowing how to roast a chicken like a boss is merely the first hurdle. The true challenge lies in creating a meal that's worthy of the delicious bird...and this involves choosing the best possible wine to complement the dish.
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  • Pesto on toast
    Liz Barrett Foster

    Things You Can Make With Pesto Besides Pasta

    Have you ever grown a backyard full of basil, transformed it into a gallon of pesto, and asked yourself what you were thinking? The struggle is real. How much pasta with pesto can you really eat, right? Well, you're in luck. There are a million other ways you can work pesto into your dishes.
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