Signs That Your Clams Have Gone Bad
If your clams have gone bad, that's not something anyone wants to realize after eating them. Read on for tips on how to tell if they are no longer good.
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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. -
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. -
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. -
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. -
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. -
This Is The Temperature You Should Be Frying Your Chicken At
If you don't know the right temperature to fry your chicken at, you may wind up with a total disaster on the plate. -
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. -
Tricks To Help Save Money At Your Local Farmers Market
There's something so special about shopping at the farmers market. However, there are a few key strategies for shopping to get the most bang for your buck. -
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. -
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. -
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. -
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. -
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. -
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. -
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. -
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. -
Does Cooking Steak With A Fork Really Ruin Its Juiciness?
There are lots of pitfalls your steak can fall victim to between seasoning and cooking it, so there's quite the online debate over whether or not to use a fork. -
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. -
The Secret To Making Whipped Cream With A Pantry Ingredient
Homemade whipped cream is a vital component of many foods and beverages. But did you know there's a pantry ingredient you can use to make this beloved topping? -
You Should Always Soak Clams Before Eating Them. Here's Why
Cooking clams can seem intimidating at first, especially since they're known for being a little tricky to clean. Without doing some prep work beforehand to get them really clean, you could end up biting into a sandy clam that's filled with grit. -
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. -
Why You Should Make An In-Costume Stop At Tim Hortons On Halloween
Many of the events we love have been changed or canceled due to COVID-19. Where are we supposed to go to show off our kooky costumes? Tim Hortons, of course! -
Taco Bell Has Good News For Vegetarians
While Taco Bell offers plenty of meat options, the chain also has quite a few vegetarian alternatives on its menu. -
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. -
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. -
Why You Should Avoid The Whopper Jr. At Burger King
Burger King's Whoppers are undoubtedly in a league of their own... and then there's the Whopper Jr. Quite similar to the original Whopper, the Whopper Jr. is a tad smaller. If you're a fan of the Whopper Jr., you need to know that it's really not your best option at Burger King. This is why.
