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Drink
When Is Smoking Whiskey co*cktails Worth The Effort?
You'll need to invest in specialized tools, which can be expensive and somewhat laborious, if you want to smoke your own whiskey co*cktails at home.
By Louise Rhind-Tutt
Cook
Skip Preheating For The Best Pound Cake Around
By Avery Tomaso
Cook
How Long An Open Jar Of Pickles Lasts In The Fridge
By Hannah Beach
Cook
Carla Hall's Worst Kitchen Nightmare
By Sharon Rose
Cook
How To Clean Every Crevice In Your Knife Block
By Sarah Mohamed
More Stories
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Cook
Skip Preheating For The Best Pound Cake Around
If you want the best pound cake ever, there's one big baking tip to keep in mind - skip preheating your oven. Using a cold oven will help it rise better.
By Avery Tomaso
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Cook
How Long An Open Jar Of Pickles Lasts In The Fridge
You might think pickles last forever, even after opening, but you actually need to follow specific timeframes and recognize spoilage to avoid getting sick.
By Hannah Beach
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Cook
Which Side To Cook Salmon On For The Best Flavor
If your salmon filet comes with the skin on, you absolutely must start cooking one side of the fish over the other, or you could wind up with a soggy result.
By Caryl Espinoza Jaen
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Cook
Expert Tips On How To Make Restaurant-Quality Scrambled Eggs At Home
You don't have to splurge on expensive equipment or ingredients to create delicious and fluffy scrambled eggs, but there are a few tips worth following.
By James Hastings
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Cook
Why You Should Roll Salmon Steaks Before Grilling Them
There are plenty of ways to grill salmon, but if you aren't taking the time to roll it first, you're going to end up with an unevenly cooked fish.
By Samantha Jenkins
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Restaurants
Bobby Flay's Favorite Pizza Spots In NYC
Bobby Flay grew up surrounded by what is arguably some of the best pizza on the planet, so it's safe to say he knows a good pie when he tastes one.
By Erica Martinez
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Cook
Giada De Laurentiis' Bold Secret Ingredient For Bucatini Pasta
Giada De Laurentiis, veritable queen of pasta, has done it again with another unexpected but wow-worthy pairing. For extra umami, she mixes in miso to bucatini.
By Audrey Enjoli
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Cook
11 Dishes Ina Garten Improves With A Secret Ingredient
Ina Garten has been dishing out food advice to home cooks everywhere for years. Some of her most noteworthy dishes shine thanks to secret ingredients.
By Elaine Todd
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Cook
The Most Common Mistake People Make With Eggs Benedict, According To An Expert
Eggs Benedict can be a tricky dish to master, from poaching the eggs just right to making the perfect hollandaise sauce. But there's one big mistake to avoid.
By Jennifer Waldera
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Cook
The Reason Your Homemade Ice Cream Cones Turned Out Soggy
Homemade ice cream cones can turn out soft and soggy all too easily, but minding both the batter and the cooking process can help you make them perfectly crisp.
By Hannah Beach
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Food
The 2 Celebrity Chefs Who Constantly Inspire Bobby Flay
These two female celebrity chefs have had a huge impact on Bobby Flay, lending inspiration to everything from his newest restaurant to his many TV shows.
By Louise Rhind-Tutt
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Cook
What Is Tres Leches Cake And Why Doesn't It Get Soggy?
Generally, atres leches cake boasts a light and airy sponge, which allows the milk to soak into its pockets without overly weighing down the dessert.
By Sarah Mohamed
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Cook
Chef Reveals The Canned Foods They Will And Won't Buy
Chef Harris Mayer, owner of Creamline, weighs in on the canned food debate. Here's what he likes and what he doesn't. Garbanzo beans get a big thumbs up, fyi!
By Beth McMurray
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Cook
Make One Easy Switch To Avoid Burning Fresh Garlic Forever
How many times have we thought we had perfected a dish only to burn that delicate yet pungent garlic? Do this one switch, and make that a thing of the past.
By Jakob Eiseman
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Food
Potato Candy Puts A Sweet Spin On Leftover Mashed Potatoes
It's easy to dismiss potato candy as a strange and gimmicky idea, but this treat is beloved around the world and even has a special place in American history.
By Riya Anne Polcastro
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Food
How Long You Have To Eat An Open Container Of Pesto
Once your pesto has been opened, you should close its lid tightly, store it in the refrigerator, and plan to finish it quickly: within three days is best.
By Arianna Endicott
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Cook
Swap Tortillas With Bao Buns For Next Level Birria Tacos
The next time you indulge in Tijuana's special, birria tacos, try switching out the traditional corn tortillas for soft, spongy Chinese bao buns.
By Erica Martinez
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Cook
Making Sweetened Condensed Milk At Home Couldn't Be Easier
Whether you need some for a baked good or a drink, sweetened condensed milk is a kitchen staple. But if you don't have any on hand, you can make it at home.
By Annie Epstein
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Food
Why Cottage Cheese Has That Chunky Texture
A unique production process gives cottage cheese a chunky texture that many people love, but if you're not one of them, there are ways to get around it.
By Sarah Mohamed
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Grocery
What It Means When You Hear The Bell Chime In A Costco
Shopping at Costco is an experienced like no other, often one that is more than it appears. Have you ever heard a chime when shopping? Here's what it means.
By Sharon Rose
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Cook
Your Toaster Is The Key To Making Hard Shell Tacos At Home
Hard shell tacos can really hit the spot on Taco Tuesday but if you don't have any on hand, don't fret. Your toaster is actually the key to making them.
By Sharon Rose
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Cook
The Best Poached Eggs Are Frozen Before They Hit The Water
Everyone has their own way to poach eggs, but if you haven't tried freezing them first, you're missing out. It takes the stress out of keeping the egg's shape.
By Arianna Endicott
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Food
The Importance Of Suhoor And Iftar During Ramadan, Explained
Suhoor and iftar are the two hearty and nutritious meals eaten during the month of Ramadan, each with its important part to play in the fasting holiday.
By Caryl Espinoza Jaen
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Cook
Leave Okra Out Overnight For A Texture Transformation
If you love okra but hate the slime, there can be a way to avoid it and it simply involves cutting the veggie open and leaving it out to 'dry' overnight.
By Khyati Dand
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Cook
The Sweet Ingredient That Amplifies Homemade Salsa
Salsa is a popular condiment that is easy to make it at home and lends itself to experimentation, including with sweet ingredients to elevate the experience.
By L Valeriote
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Cook
Guy Fieri's Succulent Bacon Swap For Better Nachos
For delicious nachos, take a page out of Guy Fieri's book and swap out your crumbled bacon topping for savory cubes of chewy, salty Italian pancetta.
By Louise Rhind-Tutt
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Cook
How To Clean Blackened Aluminum Pans Correctly
If your aluminum pans have constant black spots, don't give up and throw them away. Here's how to clean them properly - and prevent stains in the first place.
By Khyati Dand
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Food
Skip The Pantry When It Comes To Storing Grits
You may have been raised storing grits in the pantry, but there's a better way to avoid mold and pests: Pop the whole thing into the freezer.
By Annie Epstein
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Cook
Got Leftover Bacon Grease? Make Southern-Style Biscuits
You can incorporate bacon's smoky flavor directly into your biscuits; just take asimple buttermilk biscuit recipe, andreplacethe butter with bacon grease.
By Jennifer Waldera
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