Canned enchilada sauce can be convenient, but it noticeably lacks in overall taste and texture. Thankfully, there are several simple ways to improve it.
Easy to make from just canned corn, esquite is served in a bowl and eaten with a spoon, making it a perfect on-the-go snack for taking with you wherever you go.
It's often the fundamentals of cake decorating that cause gaffs when it comes to piping fine lettering or designs. However, there's a trick that can help.
In an exclusive interview with Mashed, Mel Coleman, Co-Founder of Coleman Natural Foods, gave us some tips about preparing and grilling pork this summer.
If you're bored with the classic offerings, there's a soft cheese that's chef's kiss perfect for steak sandwiches -- and you may never go back to the old ways.
To achieve perfectly frosted cookie designs, you need to be careful to avoid the biggest technical mistake people make when icing cookies. Here's what to know.
Using your oven's convection setting can be enticing, but not knowing the right situations to use it is one of the most common ways we use our ovens wrong.
Whether you prefer your martini shaken or stirred, you may also enjoy it in a pasta sauce. If you like gin, this dirty martini pasta dish is a game-changer.
Mac and cheese can be delicious on its own, but adding Flamin' Hot Cheetos can deliver some heat and provide a contrasting texture that helps amp it up a notch.
Don't get caught eating plain corn on the cob at the cookout: Hot honey butter is the sweet and spicy sauce that adds a kick to this summer staple side dish.
Yorkshire pudding is a crispy yet soft popover-style treat. We highlight some common pitfalls to avoid when making them so your puds are perfect every time.