The Peanut Butter Jar Hack You Never Knew You Needed
Peanut butter lovers out there know the struggle is real when it comes to the bottom of the jar. But there's a super easy way to make it easy to spread again.
Read More-
-
Dark Cocoa Powder Is The Secret Ingredient For A Pitch Black Frosting
Black frosting can add a creepy touch to any baked good, but achieving its inky color is hard. Dark cocoa powder is the secret ingredient for spooky frosting.
Read More -
The Surprising Ingredients You Should Be Adding To Your Coffee
Though there are plenty of different ways to make stellar coffee, here's a few tasty ways to hack your morning joe.
Read More -
Simple Substitutions You Can Make In A Baking Emergency
Running out of ingredients might seem like the end of your baking day, but these tried-and-true substitutions you can salvage almost any baking project.
Read More -
The Real Reason Red Wine Is Best Served Chilled
The reason red wines should be chilled before serving more often comes down to how the wine is perceived on the palate.
Read More -
Here's What You Can Substitute For Capers
Capers have a strong effect on the flavor of a dish, however, sometimes a substitute is needed. Here are some options you can try.
Read More -
You've Been Using Your Oven All Wrong
From rack placement to cleaning hacks, here are some tips and tricks you need to ensure that all your culinary creations are the tastiest they can be.
Read More -
Add Espresso To Your Pumpkin Pie For An Extra Kick
Pumpkin spice lattes are an autumn staple, so why not try coffee in your pumpkin pie? Here are some tips for adding a caffeine kick to your dessert.
Read More -
Baking Potatoes: The Air Fryer Vs Oven Dilemma
Does a traditional oven or an air fryer produce a better baked potato? We grabbed a handful of russet potatoes and put our appliances to the test.
Read More -
The Biggest Mistake When Making Chocolate Chip Cookies Is Adding Too Little Flour
Chocolate chip cookies are a home-baking classic, but that doesn't mean you can't mess them up. Here's a fix for when your cookies spread out too thin.
Read More -
Evenly Heat 2 Plates Of Microwave Food With A Simple Yet Clever Hack
The microwave is a timesaving kitchen staple. Despite the convenience it offers, space is limited. This simple hack utilizes vertical space for efficiency.
Read More -
Turn Canned Fruit Into A One-Ingredient Sorbet
Sorbet is dairy-free, endlessly customizable, and -- best of all -- it can be made with only one ingredient. All you need to make sorbet is a can of fruit.
Read More -
The Best Frozen Drinks You'll Find At Fast Food Restaurants
No matter the season, we all love the chilly sensation of frozen drinks. See which are the best frozen drinks that you'll find at your fast food restaurants.
Read More -
Foods You Should Never Put In A Blender
We look at the foods that you should never, ever put into a blender.
Read More -
Sweet Potato Is The Secret Ingredient For A Moist Chocolate Cake
What's better than a moist chocolate cake exploding with sweetness? An unexpected ingredient can add depth of flavor that takes this dessert to new heights.
Read More -
Cream Cheese Transforms Burgers Into Breakfast For Dinner
Cream cheese might be the quintessential breakfast bagel spread, but it can also make for a great burger ingredient.
Read More -
Chimichurri Belongs On Sandwiches
Forget mayo and mustard. Chimichurri is the surprising condiment your bland sandwiches and boring burgers needs. This versatile sauce is a flavor explosion.
Read More -
Here's Why You May Want To Think Twice Before Freezing Alfredo Sauce
It may seem odd that a simple pasta sauce like Alfredo would have an issue being frozen and reheated. What exactly happens that makes it so undesirable?
Read More -
French Fries Most Certainly Belong On Pizza
If you've never topped a pizza with fries, then it may be time to test this tasty food duo. Just be sure to consider what type of fries complement your pizza.
Read More -
The Real Reason You Should Never Drain Your Pasta In The Sink
What do you do when your pasta has finally reached al dente perfection? If your answer is to drain it - in the sink - you've been making a grievous error.
Read More -
Donuts Vs Chouxnuts: What's The Difference?
Both are round, fried, and fully stuffable, but donuts and chouxnuts have very different textures and appearances thanks to the type of dough used.
Read More -
This Common Trick Doesn't Actually Make Hard Boiled Eggs Easier To Peel
As healthy as hard boiling eggs may be, it can be frustrating when the shell doesn't peel off easily. Even the trick you've been relying on may not be helping.
Read More -
Cheeseburger Crescents Are An Ideal Game-Day Appetizer
Watching world-class athletes smash each other on the gridiron builds an appetite. Cheeseburger crescents provide the right meat to go with all the pigskin.
Read More -
The Secret To The Perfect Irish Coffee
When you're looking for a little kick to your coffee, Irish coffee is a great option -- coffee is paired with whiskey and cream. Here's the best way to make it.
Read More -
Here's Why You Should Be Steaming Your Potatoes For Potato Salad
Steaming your potatoes instead of boiling them will have a huge impact on your next potato salad, making your favorite flavors taste even better.
Read More -
The Reason You Should Never Use The Defrost Button On Your Microwave
Despite the existence of the defrost button, defrosting frozen food, especially meat, isn't something microwaves do particularly well.
Read More -
10 Best Substitutes For Agave Nectar
We hate to burst your bubble, but agave might actually be worse for your health than real sugar. Instead, consider these alternatives to agave nectar.
Read More
