Grilling is a great way to impart a distinct smokey flavor into meat, but there are certain cuts that you just shouldn't grill. Brisket is one of those cuts.
Fluffy rice is a satisfying addition to so many meals, but it's not always easy to make. There is an ingredient that can help make the process foolproof though.
We don't think there's anything as classic as a chocolate chip. Still, there's a few reasons you might want to reconsider using chocolate chips to your recipe.
Cream cheese is a smooth and versatile ingredient that works well with many flavors. Swapping it for mayo can add some excitement to your sandwich routine.
When it comes to butter, you can usually use margarine in its place, however, when baking you can't use melted, softened, or cold butter interchangeably.
The most common way to fix thicken soups is to add a slurry made from flour or starch or to simply let it reduce. But Jacques Pépin has a different approach.
Most people consider size and sharpness when deciding what knife to use, however, when cutting avocados, the material of the blade matters just as much.
Have you been told that pepitas and pumpkin seeds are the same thing only to wonder why they look pretty different? There's a small distinction between the two.
Shepherd's pie and cottage pie are similar, but a few key differences set them apart. If you don't have those straight, you've probably been mixing them up.
When you buy ribs for grilling, you might be a bit confused since you'll be able to choose between baby back ribs and spare ribs. Do you know the difference?
When it's time to clean your grill, don't reach for the standard plastic or metal-bristle grill scrub brush. Instead, head to the pantry and grab a big onion.
Perfectly poached eggs can seem like an unattainable feat eluding you at every turn. But, here are 14 tips and tricks to reach the holy grail of poached eggs.