How-To - Mashed | Page 21

Angela Gervasi

You Shouldn't Throw Out Your Kale Stems. Here's Why

Almost every recipe holds the same advice when it comes to preparing kale: Cut or pull the leaves away from their thick, fibrous stems. Nine out of ten times, it's the leaves you want, so that you can simmer them, sauté them, grind them into pesto, or toss them into a warm grain salad.

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Megan Scott

You've Been Eating Potatoes Wrong This Whole Time

The real secret to eating potatoes starts way before you chow down, with the prep work. There's one step you can remove from your prep routine: peeling them.

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Erica Andrews

Here's The Secret For The Perfect Crispy Roast Chicken

There's so many delicious ways to prepare chicken like chicken. But let's be honest, the best kind of roast chicken is tender on the inside and crispy on the outside. we're letting you in on the secret to achieving that.

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Maria Scinto

The Untold Truth Of City Chicken

Have you ever heard of city chicken? No, it's not a new entrant to the ongoing fast-food chicken sandwich wars. In fact, it's not a chain at all, and it's definitely not anything new, and it isn't even chicken. What it is, is a regional specialty that dates back to the Great Depression.

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Ben Fisher

You've Been Peeling Ginger Wrong Your Entire Life

It might stand to reason that every time a recipe calls for an ingredient that needs to be peeled, whether it's a carrot, potato, or an apple, you should reach for the vegetable peeler. That logic would serve you well for most ingredients that need peeling. Except for one: ginger.

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Ben Fisher

The Real Difference Between Crushed Tomatoes And Diced Tomatoes

Although tomato-based dishes are popular year-round, out-of-season tomatoes are flavorless, and often you are going to be better off using canned ones, rather than bland greenhouse-grown tomatoes. But, the sheer number of types of canned tomatoes can be confusing.

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Elle Woodside

Add These Spices To Your Cake And Watch What Happens

Want to liven up a box of cake mix? Look no further than your spice drawer.

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Angela Gervasi

The Real Reason You Should Only Use Fresh Eggs For Eggs Benedict

The test is fairly simple: Drop an egg into a bowl of water. If it sinks to the bottom, you're good to poach that egg to your heart's content. If the egg does anything else — drifts toward the surface or floats — it's not fit for your eggs Benedict, or any of your poaching endeavors.

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Heather Clark

How To Turn Ketchup Into Ice Cream

Condiment brand Heinz is trying to help you get into the summer spirit by releasing a creative new line of DIY ice cream kits.

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Karen Hart

The Spicy Mac And Cheese Hack That Will Change Everything

Mac and cheese is the ultimate comfort food.

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Maria Scinto

You've Been Cooking Mushrooms Wrong Your Whole Life. Here's Why

According to a video Jim Fuller shared with the Daily Mail, the best way to cook mushrooms involves not just rinsing, but full immersion in water. In other words, that attempt at crisping up your 'shrooms in oil? You've been doing it wrong. The best mushrooms are actually boiled.

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Angela Gervasi

The Reason Your Potato Salad Is Watery

Nobody — not even you — wants to touch that watery bowl of potato salad you brought to the party. How did this happen? You could have sworn a few hours ago that your homemade potato salad was tender and creamy, but there are a few reasons it has somehow morphed from scrumptious to soggy.

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Angela Gervasi

The Seasoning Mistake You're Making With Potato Salad

There's potato salad: the side dish that runs many risks of its own. Did you choose the right potatoes? Are those undercooked potato chunks poking out of the bowl? And how did the mayonnaise manage to melt? But a simple tip for seasoning your potato salad will change the entire profile of the dish.

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Ben Fisher

Here's How To Keep Your Fish From Sticking To The Grill

The first way to ensure that your fish doesn't stick to the grill is to use the right kind. Flaky whitefish are not the type of fish that you want to barbecue.

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Kate Hagan Gallup

The Secret Ingredient Your Potato Salad Has Been Missing

There is a secret ingredient that less expected, however, providing a more subtle texture experience. Considered a traditional deli-style potato salad, or country style potato salad, this recipe has garnered rave reviews. So just what is this time-tested secret ingredient?

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Angela Gervasi

The Italian Version Of Mac And Cheese You've Probably Never Heard Of

Enter cacio e pepe: the peppery, Italian cousin of macaroni and cheese.

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Molly Harris

The Secret To Avoiding Flat Scrambled Eggs

Making flawless scrambled eggs is a lot tougher than you might realize. What techniques will help you achieve light and fluffy ones scrambled eggs?.

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Maria Scinto

Chef Breaks Down The Best Way To Make Grits

If you're not from the South, you may not think about grits -- which is too bad, since you're missing out on an unappreciated dish. But even if you love them, you still may not know how to make them. No worries, though -- you're hardly alone as the simplest dishes can be the easiest to screw up.

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Molly Harris

How To Make Disney's PB&J Milk Shake With A Boozy Twist

Fortunately, the latest recipe to be released on the Disney Park Blog combines the best of a nostalgic sandwich with a frozen drink in the park's own peanut butter and jelly milkshake. Now, the Hollywood Studios drink, usually served up at 50's Prime Time Café, can be made right in your own kitchen.

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Megan Scott

You Should Always Soak Your Kale In Ice Water. Here's Why

Kale brings a lot to the party when it comes to health benefits. Healthline says it's one of the most nutrient-dense foods on the planet. However, most of us eat kale on the regular just so we can talk to other people about how much kale we eat. Let's be real though: Kale is hard to love.

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Angela Gervasi

You Should Never Reheat Pizza In The Microwave. Here's Why

Unlike instant ramen, or those cute frozen vegetables you can steam inside the bag, pizza is not meant for the microwave and there is science to back it up.

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Elle Woodside

The Cheese Hack Your Pasta Has Been Missing This Whole Time

Sure, when you are starved for time — and just plain starving — you can always boil spaghetti and crack open a jar of your favorite sauce for a hearty (albeit boring) meal in under 20 minutes. But there is a better way. The cheese hack you've been missing calls for one ingredient: ricotta cheese.

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Ben Fisher

You Should Always Remove Chicken Skin Before Putting It In A Slow Cooker. Here's Why

There are a few pitfalls to avoid and steering clear of a few practices can go a long way. One popular item to make in slow cookers is chicken, but there's an important step to take before putting your chicken into the crockpot. You should either buy skinless chicken or take the skin off yourself.

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Karen Hart

Prince Harry's Trick For Perfectly Crispy Bacon

Some like it soft and chewy, while others prefer that first bite of fatty, salty goodness to be crispy and crunchy. Even members of the royal family have preferences when it comes to bacon. Prince Harry may have a fancy title, but he is just like us.

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Megan Scott

This Scrambled Eggs In A Jar Hack Changes Everything

Is there anything more debatable than the correct way to create perfect scrambled eggs? The internet universe is full of scrambled egg techniques and recipes, but here is a hack that begins at the beginning — with the actual scrambling. It's a jar hack.

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Karen Hart

The Real Reason You Should Add Soda To Your Boxed Cake Mix

Enter the cake baking hack that you can pull off when you are short on time or ingredients. The boxed cake mix and soda baking trick is easy, and it could become your new best friend the next time you need to whip up some cupcakes for a school bake sale, or bring a cake for a potluck.

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Megan Scott

This Is The Best Way To Save Leftover Egg Whites

And, really, if you've just spent time making pasta and creme brulee from scratch, you need a break. No need to put yourself on a four-day egg white expiration deadline. The solution is to freeze your egg whites. There's no fancy technique needed here: Just drop your egg whites into the tray.

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