14 Types Of Crab And How To Eat Them, According To Seafood Experts
Cooking crab meat can be a daunting task, especially when you account for the many varieties. We spoke with seven experts to help guide you in your crab prep.
Read More-
-
The Lambeth Cake Decorating Method Is The Vintage Style You Should Know
The intricate and stunning Lambeth cake decorating method may be just the vintage thing you need to impress everyone at your next party or get-together.
Read More -
Make Your Own Baking Powder With Just 3 Ingredients
If you find that you've run out of baking powder, you don't have to stop your baking session. Instead, you may have all you need to make your own on hand.
Read More -
You're Only 4 Ingredients Away From Making Easy Peanut Brittle
Peanut brittle is a common and tasty treat served up during the holidays. Even better, you can make it at home with just four simple ingredients.
Read More -
Scoring Sourdough Bread Is About More Than Looks
A nicely-scored loaf of sourdough bread certainly looks nice, but an expert makes it clear why this step is integral to the bread baking process.
Read More -
Cherry Delight Is The Easy Layered Dessert You Need To Try
For a quick, easy, and seriously delicious dessert that's sure to please anyone with a sweet tooth, turn to the layered treat known as cherry delight.
Read More -
Can You Really Cook Seafood Straight From Frozen?
Some sources claim you can cook seafood straight from its frozen state, but an expert says this may not be the best idea when it comes to texture and flavor.
Read More -
Why Your Challah Bread's Braids Fell Apart In The Oven
If your carefully braided loaf of challah bread comes out of the oven in pieces, there is likely a simple explanation with an easy, if lengthy, fix.
Read More -
Use Different Sugar Varieties To Make Flavor-Boosted Powdered Sugar
With the right equipment, it's easy to make powdered sugar at home. For an extra flavor boost, pay attention to the type of sugar you're turning to powder.
Read More -
The Extra Step That Makes Ina Garten's Shrimp Cocktail A Tastier Appetizer
Shrimp cocktail is a classic party food but it can get a little boring. If that's happened, take some cooking advice from celeb chef Ina Garten.
Read More -
Sugar Is Superior To Frosting When Building Gingerbread Houses
Using frosting to construct your gingerbread house can be a structurally unsound, frustrating experience. A simple pivot to sugar could be just what you need.
Read More -
Avoid A Common Wine Mistake By Considering Its Storage Environment
Though there is much variation in the world of wine, an expert notes that the common mistake of ignoring a bottle's storage environment can affect many bottles.
Read More -
How To Toast Pecans In Your Oven Or On The Stovetop
Toasted pecans are an excellent addition to many dishes, but there are key things to remember whether you're toasting them in the oven or on your stovetop.
Read More -
The Best Way To Store Homemade Sourdough Uses A Kitchen Stalwart
If you find that your homemade sourdough bread is going stale or even moldy, then a common kitchen resident may be all you need to keep bread fresh.
Read More -
We Tried This Powerhouse Texas-Style BBQ Brisket Rub And It's A Perfect Mix Of Sweet And Smokey
Rubwise Texas Brisket BBQ Rub has a perfect blend of sweet and smokey flavor -- we know, because we tried it. And trust us, it's not just for brisket.
Read More -
Why You Need To Keep Your Lettuce Away From The Freezer
Properly storing lettuce can take a bit of care, but it's certain that the freezer is no good for handling your leftover lettuce. Here's why it's a bad idea.
Read More -
Why The Fridge Isn't The Best Place For Fresh Garlic
When it comes to storing garlic, the fridge may seem to be the natural place. However, an expert cautions against this common garlic storage mistake.
Read More -
Forget Ketchup! Upgrade Your Meatloaf With A Flavor-Packed Ingredient
If ketchup is getting to be a bit boring served with classic meatloaf, then a simple ingredient switch can seriously boost flavor, according to one chef.
Read More -
If You Don't Have A Bread Lame, You Can Still Score Your Homemade Sourdough
A bread lame can be useful for scoring artisanal homemade loaves, but an expert explains that you don't need a fancy knife to get nicely scored bread.
Read More -
Why Burr Grinders Really Are The Superior Coffee Grinding Tool
Between burr and blade-style coffee grinders, there's a clear favorite. We spoke to an expert who explained why the difference matters and which is superior.
Read More -
The Best Timing And Temperature To Bake Crispy Bacon
Baking slices of bacon can be a smart and easy move, but you will need to pay close attention to oven temperature and how long you cook this meat.
Read More -
Your Air Fryer Is The Secret To Perfectly Crisp Brussels Sprouts
If cooking Brussels sprouts in the oven or a pan isn't working out, then you may want to try an air fryer to get perfectly crisp Brussels sprouts in no time.
Read More -
The Best Kitchen Tool To Use When You Don't Have A Muddler
Muddling can be an important step for cocktails like the mojito, but you don't necessarily need a dedicated tool like a muddler. Here's what to use instead.
Read More -
Why Some Squash Varieties Are Best Kept In The Fridge
Squash comes in a dizzying array, with some demanding a particular storage environment, and others a different one. These are the ones best kept in the fridge.
Read More -
Why Freezing Raw Onion Isn't The Best Way To Preserve It
Even if you have a bevy of onions to preserve, freezing them isn't your best option. We spoke to an expert to learn why this technique doesn't quite work.
Read More -
Chefs Reveal The Biggest Mistakes People Make When Using A Gas Stovetop
You love your gas stove, but you could also be making several mistakes when cooking. Here's a couple chefs weighing in on some hazards and errors to correct.
Read More -
The Best Way To Store Mushrooms For Peak Freshness
If you've just bought mushrooms but don't plan on using them immediately, then follow these expert tips to keep them fresh for as long as possible.
Read More
