Now we have a new French chef, who's sharing his cooking techniques the modern way: on YouTube. Bruno Albouze's The Real Deal Cooking Channel has over three quarters of a million subscribers. Albouze shared with Today just what makes his French-style scrambled eggs so creamy and delicious.
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Everyone loves to save money on food, especially when they can get something delicious like a hot dog. But you should avoid these $1 hot dogs.
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The Moist Maker is described by the show as the best Thanksgiving leftover sandwich ever made, thanks in part to a gravy-soaked slice of bread which Monica ingeniously tucks into the center.
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Pad thai is a comfort food for many people, a hangover cure for others, and a common order from those think that other menu items on the menu at a Thai restaurant would be too spicy for them to handle. Once you master the tricks and build your pantry, it's also possible to make at home.
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If you're interested in coffee making, you first need to recognize some of the most common coffee mistakes you're probably making at home.
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If you're eating only egg whites, you're eating your eggs wrong. Egg yolks, after all, contain all an egg's vitamins and minerals.
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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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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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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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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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There's one addition to a burger which will enhance the juiciness of the patty without changing the flavor at all, and everyone has it in their kitchen.
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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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Frugal shoppers often turn to stores like Sam's Club for savings on bulk items. But when it comes to dairy products, those savings are pretty deceptive.
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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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Chips and salsa are a match made in heaven, right? Maybe not! Here's why you should think twice before you combine the two at your next party.
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Want to liven up a box of cake mix? Look no further than your spice drawer.
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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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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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Mac and cheese is the ultimate comfort food.
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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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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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Ground beef is a staple in countless kitchens, but just because we use something all the time, that doesn't mean we're not making any mistakes with it.
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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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There's a growing consensus that sugar - and brown sugar specifically - is the one ingredient that will change your bacon for the better.
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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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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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Enter cacio e pepe: the peppery, Italian cousin of macaroni and cheese.
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