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Use Leftover Champagne To Make The Fluffiest Pancakes
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Kitchen

  • plate of pancakes topped with maple syrup
    Drink By Kalea Martin

    Use Leftover Champagne To Make The Fluffiest Pancakes

    The trick to the fluffiest pancakes is actually in your liquor cabinet or chilling in your fridge. For impossibly light pancakes, grab some Champagne.
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  • three wooden spoons resting on white napkin
    Kitchen By Kalea Martin

    Cleaning Wooden Spoons In Boiling Water May Not Be The Best Idea

    If you listen to TikTok then you might believe that you should be cleaning all of your wooden spoons in boiling water, but that's actually a horrible idea.
    Read More
  • Ripe slices of cantaloupe
    Kitchen By Justina Huddleston

    The Easy Tricks To Help You Pick A Great Cantaloupe

    Nothing is more disappointing then biting into a slice of cantaloupe to find you've picked an underripe, flavorless fruit. Here's a few tricks to avoid this.
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  • fryer basket filled with chicken nuggets
    Kitchen By Kalea Martin

    The Cut Of Chicken You Should Use To Make Nuggets

    Making chicken nuggets at home is easier than you might think, but to get the best (most flavorful) results, you need to use the right cut of meat.
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  • creamy scrambled eggs on toast
    Kitchen By Justina Huddleston

    The Creamy Secret Ingredient That Levels Up Scrambled Eggs

    Scrambled eggs are a go-to breakfast food, but they can get a bit boring. Thankfully, there's a secret ingredient that can instantly level up this classic dish.
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  • fruits and veggies around smoothie jars
    Grocery By Deirdre Mundorf

    11 Interesting Vegetables You Should Be Adding To Your Daily Smoothie

    Looking to upgrade your morning smoothie? Want more veggies? These are the 11 interesting vegetables you should be adding to your daily smoothie.
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  • cake pops dusted with edible glitter
    Facts By Kalea Martin

    We Finally Know What Edible Glitter Is Made Of

    Edible glitter looks and functions a lot like craft glitter, but its made of completely different ingredients, which is a good thing since you plan to eat it.
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  • cheese quesadillas arranged on plate
    Kitchen By Kalea Martin

    The Quesadilla Hack That Will Have You Reaching For Your Toaster

    While you're probably accustomed to only adding slices of bread to your toaster, you can actually use the appliance to make a quesadilla too.
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  • Herbs placed in hands
    Kitchen By Neha GK

    The Paper Towel Trick That Makes Hardy Herbs Last Longer

    Herbs infuse food with wonderful flavors so it's such a waste to thrown them out when they wilt! Thankfully, this paper towel trick can help them last longer.
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  • fresh mint next to glass of mojito
    Drink By Kalea Martin

    The Not-So-Obvious Mistake You've Been Making With Mojitos

    Mojitos are classic cocktail that are pretty easy to pull off, but there's one mojito mistake that you don't even realize your making.
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  • caramelized onions in skillet
    Kitchen By Kalea Martin

    The Key To Perfectly Caramelized Onions Is Patience (And Then More Patience)

    If you've been caramelizing onion in about 15 minutes then you've probably not been caramelizing onions at all. The process takes a lot longer than you think.
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  • Burners on gas stove
    Kitchen By Samantha Sied

    Why You Should Be Using Your Stove's Back Burners More Often

    When you're standing at the stove trying to get dinner ready, you probably don't think much about which burner you use, but you really should be.
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  • batch of brownies sliced into squares
    Kitchen By Kalea Martin

    The Easiest Way To Jazz Up Boxed Brownies Is All In The Eggs

    If you can't part with the convenience of boxed brownies but want them to taste more homemade, ignore everything the instructions say about eggs.
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  • pan of brownies
    Kitchen By Tani Levitt

    The Cookie Trick You Should Try With Your Next Batch Of Brownies

    When it comes to classic desserts like brownies, it really takes something special to stand out. To do that use this trick taken from cookie recipes.
    Read More
  • potatoes with green spots
    Facts By Kalea Martin

    You Should Think Twice Before Eating Green Potatoes

    A potato that's turned green isn't nearly as dangerous to eat as one that's mushy, has black spots, or extra growths, however, it's still best to avoid them.
    Read More
  • Chicken salad lettuce cups
    Kitchen By Justina Huddleston

    Brown Sugar Is The Key To A More Balanced Chicken Salad

    Chicken salad can come out gloppy and bland, but that doesn't have to be the case. Add a little brown sugar to take your chicken salad from dry to delicious.
    Read More
  • open waffle maker on counter
    Kitchen By Deirdre Mundorf

    12 Dishes You Can (And Should) Make In Your Waffle Maker

    Your trusty waffle maker can do a lot more than just waffles. From fried rice to cookies, here are 12 dishes you can make in your waffle maker.
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  • bowl of oatmeal with fruit
    Grocery By Deirdre Mundorf

    10 Tips You Need To Know When Cooking Oatmeal

    From adding milk or fruit to understanding how to cook different types of oats, these are the 10 tips you need to know when cooking oatmeal.
    Read More
  • Brownies
    Kitchen By Justina Huddleston

    The Soda You Should Start Adding To Your Boxed Brownies

    Want to make boxed brownies that are particularly tender and moist with a depth of flavor that goes beyond your standard recipe? Then add this soda to the mix.
    Read More
  • Grilling pizza on a Big Green Egg
    Kitchen By Justina Huddleston

    Your Grill Turns Boring Frozen Pizza Into Something Extraordinary

    There's no denying that frozen pizza usually pales in comparison to pizzas from your local pie shop or one made from scratch, but your grill can change that.
    Read More
  • Making peanut butter sandwiches
    Kitchen By Justina Huddleston

    There's A Better Way To Store All-Natural Peanut Butter

    Natural peanut butter has a texture problem. The peanut solids and the oil tend to separate when it's left at room temperature. But there's a super easy fix.
    Read More
  • Apple tart
    Kitchen By Justina Huddleston

    The Reason You Should Be Salting Apples Before Baking

    There's one unconventional (but also super simple) step that could help improve your apple pie and other apple desserts: salting your apples.
    Read More
  • Garlic and rosemary in oil
    Kitchen By Samantha Sied

    The Reason You Should Be Blooming Your Spices

    If you've never bloomed your spices than you're severely missing out. This simple technique adds just a few minutes of cooking time, but a whole lot of flavor.
    Read More
  • guy fieri smiling
    Entertainment By Kalea Martin

    Guy Fieri's Number One Tip For Building A Not-Boring Party Menu

    Guy Fieri isn't known for hosting fancy dinner parties, but he does know how to feed a large gathering while keeping things exciting.
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  • whole and halved hard-boiled eggs on yellow background
    Kitchen By Maggie McReynolds

    The Foolproof Way To Ensure Hard-Boiled Eggs Are Perfectly Cooked

    There is a foolproof way to tell whether you'll find a jammy center or a crumbly yolk when you peel a hard-boiled egg, and it's a facepalm of an answer:
    Read More
  • Three small waffle cones with ice cream.
    Kitchen By Nancy Mock

    The Creamy Difference Between Gelato And Ice Cream

    At first glance these sweet bites may not look that different from one another, but ice cream and gelato are two very different creations.
    Read More
  • fresh whole tomatoes on counter
    Kitchen By Maggie McReynolds

    You've Probably Been Storing Your Tomatoes Wrong

    Where do you store your tomatoes? If you said in the fridge, you might want to reconsider. Keeping them at room temperature ensures the best possible flavor.
    Read More
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