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  • Brownies
    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
    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
    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
  • dog on floor under table
    Deirdre Mundorf

    11 Etiquette Rules To Keep In Mind When Bringing Pets To A Restaurant

    Going out to eat, but you don't want to leave your pet behind? Here are 11 etiquette rules to keep in mind when bringing pets to a restaurant.
    Read More
  • Apple tart
    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
    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
  • Shopping cart with food items in a grocery aisle.
    Nancy Mock

    The Worst Time To Go Grocery Shopping Is Sadly The Most Convenient

    Does it seem like grocery stores are always crowded, but their shelves are empty? If so, you must be shopping when it's convenient, which is the wrong time.
    Read More
  • martha stewart smiling
    Kalea Martin

    The One Ingredient Martha Stewart Hates Cooking With

    Despite eating food that most of us could only dream of Martha Stewart is no food snob. Still there's one ingredient she simply won't use.
    Read More
  • martha stewart smiling
    Kalea Martin

    Martha Stewart's Double-The-Trouble Knife Trick For Faster Prep

    It's certainly unconventional, but Martha Stewart's unique trick involving two knives is meant to get your prep work done extra fast.
    Read More
  • guy fieri smiling
    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.
    Read More
  • whole and halved hard-boiled eggs on yellow background
    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.
    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
  • Waiter serving cup of coffee on a saucer with spoon.
    Nancy Mock

    How To Order Coffee In Europe Without Sounding Like A Tourist

    When traveling abroad Americans are often surprised to find ordering coffee looks different than it does at home. In other countries, there are rules to follow.
    Read More
  • fresh whole tomatoes on counter
    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
  • guy fieri smiling
    Kalea Martin

    The Granola Tip Guy Fieri Learned From His Mom Is So True

    Guy Fieri and his mom don't always agree when it comes to food since they have very different palates. But he always abides by her tip for making granola.
    Read More
  • nearly empty peanut butter jar
    Maggie McReynolds

    Take An Almost-Empty Jar Of Peanut Butter And Make A Savory Sauce

    It's really tough to get the last bits of peanut butter out of a nearly empty jar, but it would be a shame to waste it. So what's a frugal foodie to do?
    Read More
  • trader joe's employee stocking shelves
    Kalea Martin

    No, Trader Joe's Employees Are Not Paid To Flirt With You

    Trader Joe's employees are so friendly and chatty, that some people have started to wonder if the chain actually trains its employees to flirt with customers.
    Read More
  • slice of chocolate cake served on plate
    Kalea Martin

    Sauerkraut Is The Secret Ingredient That Keeps Chocolate Cake Moist

    It's only natural for cakes to dry out over time. To prevent this in chocolate cakes, you can add a secret ingredient to the batter.
    Read More
  • Bowl of chili
    Buffy Naillon

    14 Off-The-Wall Ingredients You Should Be Adding To Homemade Chili

    Chili is amazing, but there are plenty of ways to upgrade it. From root beer to tofu, here are 14 off-the-wall ingredients you should be adding.
    Read More
  • Glass of red wine
    Justina Huddleston

    How Many Glasses Are Actually In Your Bottle Of Wine?

    There's a good chance that what you think is a glass of wine doesn't actually count as one serving. So do you really know how many glasses are in a wine bottle?
    Read More
  • woman reading recipe in kitchen
    Deirdre Mundorf

    12 Mistakes You Should Avoid Making When Reading A Recipe

    Getting ready to try out that new recipe? For a smooth cooking experience, here are 12 mistakes you should avoid making when reading a recipe.
    Read More
  • fried ice cream topped with whipped cream and cherry
    Kalea Martin

    Why Fried Ice Cream Doesn't Melt

    How does fried ice cream manage to maintain its integrity despite being dipped in hot oil, especially considering ice cream is so sensitive to heat?
    Read More
  • draining pasta water in sink
    Kalea Martin

    The Easiest Substitute For Accidentally-Dumped Pasta Water

    Imagine this: while you were straining your pasta, you forgot to set aside some of that starchy water to bring your sauce together later. So what do you do now?
    Read More
  • White whipped cream against a black background.
    Nancy Mock

    Soft, Medium, And Stiff Peaks Are Not The Same When It Comes To Whipped Cream

    When making whipping cream, the threat of over whipping can be a little nerve-wracking so it's important to learn how to identify soft, medium, and stiff peaks.
    Read More
  • Overhead view of scrambled eggs in a skillet
    Allie Sivak

    The Extra Step You Shouldn't Skip When Scrambling Eggs In Butter

    To make seriously delicious scrambled eggs, use butter as a base of decadent fat to add flavor and prevent sticking. Just don't forget this one other step.
    Read More
  • pot filled with tomato sauce surrounded by tomatoes
    Kalea Martin

    Fish Sauce Is The Umami Key That's Missing From Your Tomato Sauce

    You can make a solid tomato sauce only using pureed tomatoes and a few aromatics. For an absolutely delicious tomato sauce, add fish sauce.
    Read More
  • up close view of burger topped with cheese and bacon
    Kalea Martin

    The Easy Thumbprint Trick That Can Make Your Burgers Better

    Many people assume that to stop burgers from forming a dome while cooking you have to keep pressing them onto the grill, but there's actually a better way.
    Read More
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