The Preparation Mistake Most People Make When Sautéing
Sautéing calls for high heat, so it's important to know at what temperature to add your oil to the pan to avoid a smoky mess in your kitchen.
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Fry Your Eggs In Coconut Oil For A Crispy, Savory Breakfast
Olive oil and butter might be go-to options, but frying your eggs in coconut oil creates a crispy, savory breakfast that's as versatile as it is delicious. -
Chili Crisp Is The Secret Ingredient For A More Flavorful Bowl Of Ramen
Adding this pungent ingredient to your ramen adds savory, complex flavor and dynamic texture to the noodle soup's creamy, velvety mouthfeel. -
Yes, You Can Indeed Make Pancakes In The Microwave
"Portal" taught us that cake is a lie. You can turn pancakes into tasty lies, too, by ditching the pan altogether cooking them in a microwave. -
Pizza On A Stick Makes Your Favorite Handheld Food Even More Portable
Can you make a great thing even better? We say yes. Pizza on a stick makes your favorite handheld even more portable -- and can be easily created at home. -
Thanks To Vinegar, Poaching Eggs In Bulk Isn't Difficult
Cooking the perfect poached egg might seem like it's reserved for professional chefs, but with some white vinegar you'll be able to poach with the best of them. -
The Pioneer Woman's Tips For Perfectly Gooey Cinnamon Rolls Every Time - Exclusive
It's easy to let the good times roll when they involve cinnamon rolls. "The Pioneer Woman" Ree Drummond has ideas for making sure that goodness is gooey, too. -
How To Make Halloumi Cheese Without It Sticking To The Grill
If you're a cheese lover, you know halloumi. Lots of people are wild about its unique texture and flavor. Here's how to keep it from sticking to your grill. -
Turn Your Sandwich Bread Into Taco Shells With A Simple Cutting Hack
A taco sandwich bar is easy to make with some white bread that is rolled out, cut out with a circular, cutter and topped with your favorite sandwich fillings. -
Make A Spooky Skillet Dessert With Pillsbury Ghost Cookies
The spookiest time of the year is nearly here! Get in the Halloween spirit with a monster-size skillet cookie created with Pillsbury's ghost cookie dough. -
Hot Sauce Belongs On Cold Sandwiches, Too, Not Just Warm Ones
Hot sauce gets put on warm sandwiches all the time, but don’t forget to add it to your next cold sandwich for a serious boost of flavor and complexity. -
Eating Tinned Fish? Let Your Wine Pairing Do The Heavy Lifting
Sommelier Troy Bowen told us how with the correct wine selection, a can of fish can be a surprisingly classy meal. -
Your Cheddar Cheese Could Lose Its Flavor After Just A Week. Here's Why
Cheddar cheese has the uncanny ability to absorb the smells around it. This may not only affect its potency but also cause the cheese to spoil as well. -
Poland's Sweet Pierogi Swap Potatoes For Sugary Fillings
A standard pierogi usually contains potatoes and maybe cheese, but these sweeter varieties provide some mouthwatering possibilities for you to try. -
What's A Burger Boat And How Do You Prevent Soggy Bread?
If you love burgers, you'll love the burger boat. See what this TikTok trend is and how to avoid soggy bread when preparing and eating this dish. -
Tired Of Ice Cream Floats? Make One With Sherbet
There are few things more refreshing than a root beer or orange soda float on a hot day, but if you want to change things up, swap the ice cream for sherbet. -
The Kitchen Tool That Turns Hard Boiled Eggs Into Works Of Art
Eggs are a kitchen staple for sure. But did you know there's a tool that turns hard boiled eggs into cool art? Your kids might really dig this! -
12 Tips For Making Mouthwatering Apple Butter
Among the already-famous apple pies, crumbles, tarts, and more, delightful apple butter should be among your fall-time, homemade treats to try this season. -
Which Cut Of Meat Is Used In A Steakburger?
Steakburgers are a popular menu item, but the truth is they can be made from a variety of different cuts of beef - and they can all taste seriously good. -
When Marinating Steak, The Cut Of Meat Matters
When marinating meats, there's a method behind the process to produce a more tender and delicious protein. Consider the cut of the protein when marinating meat. -
Cracked Cake Pops? Here's The Mistake You're Making
While a crack in your cake pop won't affect the taste, it can be aesthetically unappealing - fortunately, there are ways to help prevent this from happening. -
Add Cucumber To Your Caesar Salad Dressing For A Kick Of Freshness
When making a salad whose name screams Roman emperor, Romaine lettuce sounds like a natural addition. But it's time to try to dethrone it with cucumber. -
We Wish The McDonald's Hong Kong Chicken And Egg Burger Could Fly To The US
The chicken and egg burger served at McDonald’s locations in Hong Kong is a tasty treat we wish we could easily order here in the United States. -
Ditch Plastic Bags — Use Silicone Storage To Stop Smushing On-The-Go Food
A plastic bag may seem like the best option for transporting that handful of berries, but silicone might give them a better chance at survival. -
How Round K's Velvety Korean Egg Cappuccino Went Viral
If you love coffee, especially cappuccinos, you may have heard of the Korean egg cappuccino. See how Round K's velvety Korean egg cappuccino went viral. -
Chef's Salad Skewers Are Perfect Small Bites With Major Flavor
Salad skewers don't just have to feature lettuce and tomatoes. You can get a balance of flavors by layering all sorts of ingredients on a stick. -
Your Cherry Pitter Tool Works On Olives, Too
Don’t be fooled by the name: a cherry pitter works just as well for other ingredients, especially when it comes to olives. It’s time to keep a pitter handy.
