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Cook
The 2-Ingredient Fix For Bland Store-Bought Potato Salad
Potato salad is a great side dish for any occasion, but it can be time-consuming to make. In a pinch, you can buy store versions and easily jazz them up.
By Jennifer Waldera
Cook
The Bacon Alternative Gordon Ramsay Uses For His Vegan BLTs
By Erica Martinez
Cook
Mix Cool Whip And Cream Cheese For An Easy, Decadent Frosting
By Jennifer Mathews
Food
How Moose Tracks Became An Ice Cream Parlor Staple
By Avery Tomaso
Cook
The 2 Inexpensive Beef Cuts To Mash Up For Perfect Meatballs
By Joey DeGrado
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Cook
The Bacon Alternative Gordon Ramsay Uses For His Vegan BLTs
Gordon Ramsay has gone vegan -- for lunch. To make some truly stellar 'facon,' the celebrity chef combines two things: rice paper and tofu crumbles.
By Erica Martinez
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Cook
Mix Cool Whip And Cream Cheese For An Easy, Decadent Frosting
Frosting -- it's the delicious topper on your cake, but gosh it can be a pain to make. Want an easy mix? Simply blend Cool Whip and cream cheese.
By Jennifer Mathews
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Cook
12 Tips You Need When Cooking Ribs
The perfect rack of ribs is a labor of love. If you're ready to earn your pitmaster stripes, follow these essential tips you need when cooking ribs.
By Sam Schwab
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Cook
How To Store Mushrooms In The Refrigerator, Sliced Or Whole
This is how to store mushrooms in the fridge or freezer keeping your finicky fungi as fresh as possible, whether you decide to buy them sliced or whole.
By Hannah Beach
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Cook
16 Common Mistakes To Avoid When Making Mashed Potatoes
Have you been humbled by the humble potato? Avoid these mistakes when making mashed potatoes and you're guaranteed a five-star dish, every time.
By Emily M Alexander
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Drink
What Is XXXX Beer And Is It Related To Dos Equis?
The XXXX brand sounds similar to another brand of beer, Dos Esquis or Two X's, but this Australian brewing company is putting out something uniquely theirs.
By Caryl Espinoza Jaen
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Cook
Make Your Quesadillas In A Waffle Iron For The Perfect Bite Every Time
Ensure that you never experience the disappointment of a floppy quesadilla with unmelted cheese pockets again by cooking it in a waffle iron.
By L Valeriote
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Restaurants
The Plastic Bag Hack For Spill-Free Takeout Containers
To stop everything from Chinese takeout to drink orders to-go from spilling on the way home, use this clever hack to keep them snug in their plastic bags.
By Hannah Beach
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Restaurants
How To Politely Ask For Change At A Restaurant
Asking for change at a restaurant can be awkward, but it's important to remember that servers are prepared for this scenario. Just remember to be polite.
By Jennifer Mathews
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Cook
The Salad Spinner Hack To Quickly Defrost Shrimp
The salad spinner is amazing for thawing frozen shrimp, as it does so without the risk of creating rubbery seafood - a common issue with microwave defrosting.
See AlsoEasy Taco Casserole RecipeBy Riya Anne Polcastro
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Drink
How To Substitute Kahlúa With Instant Coffee
If you love Kahlúa-based drinks like mudslides and espresso martinis but run out of the spirit, you can easily substitute it with instant coffee.
By Khyati Dand
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Drink
The Biggest Difference Between Whiskey And Brandy
Brandy and whiskey look very similar at first glance, but their differing flavors, uses, and means of production reflect just how unique they are.
By Caryl Espinoza Jaen
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Cook
Eric Ripert's Oil Tip For Next Level Homemade Mayonnaise
Broken, curdled mayonnaise is a home cook's nightmare, but follow renowned chef Eric Ripert's simple technique, and you'll have much less risk of a split sauce.
By Louise Rhind-Tutt
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Cook
Ina Garten's Tangy Secret Ingredient For Next-Level Smash Burgers
Ina Garten is known for her simple yet elegant meals. Her dishes are no-fuss but flavorful masterpieces, and her smashburger is no exception. The key? Mustard.
By Jennifer Waldera
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Cook
Toasted Flour Is The Key To Bakery-Worthy Dough
If you want your home-baked goods to take like they came straight from a professional bakery, you need to start toasting your flour before you cook.
By Caryl Espinoza Jaen
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Cook
Stop Breadcrumbs From Falling Off Your Chicken With One Extra Step
Hate having bald fried chicken? Tired of your delicate breading sloughing off in the oil? You're probably skipping this small but vital step.
By Louise Rhind-Tutt
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Cook
The Fork Hack To Shape Gnocchi In Seconds
You don't need a gnocchi paddle or rolling board to make deliciously perfect gnocchi. All you need to make the pasta is your thumb and a fork.
By Annie Epstein
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Cook
Sunny Anderson's Favorite Powerhouse Secret Ingredient
Sunny Anderson is known for loving heat in her dishes, and there's one secret ingredient she makes DIY style and always has on hand to spice up her meals.
By Arianna Endicott
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Grocery
The Best Day Of The Week To Shop At 10 Popular Grocery Stores
An overcrowded, understocked grocery store can break your trip, but we've got the tips on when to shop at 10 popular chains for full shelves and great deals.
By Mona Corboy
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Food
The Origin Of Guacamole Is More Ancient Than You'd Think
Believe it or not, guacamole was not invented at Chipotle. It dates way back to the Aztec Empire, where it went by a different name, but was just as tasty.
By Chris Sands
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Cook
The Kitchen Tool You Need To Make Simple Shaved Ice At Home
To make shaved ice without a special machine, turn to this common kitchen appliance that crushes ice cubes in to a fluffy treat that's ready for toppings.
By Arianna Endicott
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Food
Sausages Vs Hot Dogs: What's The Difference
Okay, so you want to know the differences between sausages and hot dogs? Well, we've done a little digging on this topic, so you don't have to.
By Julia Selinger
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Drink
The Country That Drinks The Most Alcohol In The World
There are plenty of countries known for their native alcohol, but the country that has recently moved to the top of the line for consumption may surprise you.
By Sharon Rose
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Drink
Why Flavored Coffee Can Be A Red Flag For True Aficionados
Flavored coffees may look fun at first glance, but coffee connoisseurs know that these bags of beans come with a number of downsides and headaches.
By Hannah Beach
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Food
The Accidental 1940s Origin Of Nachos
Without the creativity of a local restaurant worker in Mexico in 1940, we may have never know nachos. Here's the story of Ignacio "Nacho" Anaya.
By Riya Anne Polcastro
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Cook
12 Ways To Take Your Toast To The Next Level
If you're tired of eating the same old toast every morning, try switching it up with toppings like cream cheese and fruit or butter filled with flavorful herbs!
By Brian Good
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Cook
Giada De Laurentiis's Avocado Toast Comes With A Caprese Twist
Giada de Laurentiis caprese-inspired avocado toast not only tastes delicious, but has a beautiful presentation that isn't as hard to achieve as it seems.
By Louise Rhind-Tutt
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Cook
The Secret To Making Reheated Mac And Cheese Taste Fresh
Adding a tablespoon of milk for every cup of leftover mac and cheese should suffice to maintain the dish's moisture and texture when you reheat it.
By Caryl Espinoza Jaen
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Cook
The Biscuit Cutter Fix For The Roundest Cookies Ever
While some people prefer their baked goods to look homemade, sometimes you want that perfectly round look. Luckily, all you need is a biscuit cutter.
By Emma Pilger
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