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Cook
The Step Rachael Ray Never Skips When Making Quesadillas
If you want the most delicious quesadillas ever, take a tip from celeb chef Rachael Ray and follow the one step she never skips when making the Mexican dish.
By Jennifer Mathews
Drink
The Desperate Wartime Origins Of The Kir Royale co*cktail
By Erica Martinez
Cook
Baking Soda Is The Ingredient Your Stir-Fry Is Missing
By Sarah Mohamed
Cook
The Secret To Getting The Buttery Soft Texture Of Milk Bread
By Erica Martinez
Cook
How Giada De Laurentiis Turns Brie Into A Sweet And Savory Dip
By Avery Tomaso
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Drink
The Desperate Wartime Origins Of The Kir Royale co*cktail
The Kir Royale was created by a French Catholic priest named Felix Kir, who was a key figure in the French resistance against the Nazis during World War II.
By Erica Martinez
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Cook
Baking Soda Is The Ingredient Your Stir-Fry Is Missing
If you want to enhance your stir-fry with meat that melts in your mouth, then you need to try velveting, which relies on a baking soda marinade.
By Sarah Mohamed
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Cook
The One-To-One Bread Flour Substitute You Should Memorize
If you run out of an ingredient when baking, all hope is not lost. There are plenty of swaps that work just as well including this one-to-one flour substitute.
By Khyati Dand
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Cook
31 Mouthwatering Sauce Recipes
Who doesn't love a good sauce? From mustard sauce to the amazing aioli, let's dive in to these terrific sauces, and get your mouth watering!
By Suzannah Kolbeck
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Drink
Add Canned Condensed Milk To Red Wine For A Sweet And Creamy Twist
Drizzling a bit of condensed milk into your glass of red wine might sound unusual, but the flavors actually complement each other beautifully.
By Avery Tomaso
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Cook
The Easy Tip To Separate Your Bacon Without Stretching It
Whether you're cooking the whole package or just a few slices of bacon for a BLT, there's a way to separate the strips without stretching or tearing them.
By Jennifer Mathews
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Cook
How To Reheat Rotisserie Chicken To Keep The Skin Nice And Crispy
Nothing is sadder than floppy skin on a rotisserie chicken, so use our recommended method to reheat the meat for a crisp outside and juicy interior.
By Louise Rhind-Tutt
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Cook
A Paper Bag Is Key To Making Jalapeños Last Longer In The Fridge
If you've got a haul of jalapeños and don't know how to keep them fresh, the good news is you can pop them into the fridge -- just keep them dry.
By Caryl Espinoza Jaen
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Cook
How A Near-Empty Mayo Jar Can Shake Up Your Next Pasta Salad
To use up those annoying leftovers in a mayo jar that you can barely reach, toss in some pasta salad for a delicious, convenient, portable meal.
By Hannah Beach
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Food
The Oldest Pub In The World Has Been Around Since 900 AD
The oldest pub dates back to more than a thousand years ago, located deep in the heart of Ireland, on the iconic river Shannon -- and you can still visit today.
By Bridget Kitson
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Cook
Egg Whites Are Ree Drummond's Secret Weapon For Better Waffles
Ree Drummond's secret to fluffy-as-a-cloud waffles is separating the eggs, and whipping air into the whites to ensure the inside remains soft and tender.
By Sarah Mohamed
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Cook
The Temperature Secret To Correctly Stretch Pizza Dough
If you want the best homemade pizza ever, temperature really matters. If not you use dough that's too cold, it won't stretch or bake properly.
By Louise Rhind-Tutt
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Restaurants
The Las Vegas co*cktail Bar You Can't Miss, According To Mixologist Tony Abou-Ganim - Exclusive
We spoke to Tony Abou-Ganim at Nassau Paradise Island Wine and Food Fest's Jerk Jam event and asked about his favorite Las Vegas watering hole.
By Arianna Endicott
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Food
When In Italy, You Should Know The Difference Between An Osteria And Trattoria
Anyone who is planning a trip to Italy needs to know the differences between the two primary eatery types (aside from ristorantes): an osteria and a trattoria.
By Erica Martinez
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Cook
Pasta Is The One Ingredient Your Pizza Has Been Missing
When pasta noodles are used as the base of a pizza, they bake up crispy, crunchy, and caramelized on the outside, while the center stays soft and velvety.
By Annie Epstein
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Cook
The Creamy Ingredient Bobby Flay Dollops Into His Scrambled Eggs
There are, perhaps, a thousand ways to make scrambled eggs, but Bobby Flay's version features a type of dairy not often found in American homes.
By Louise Rhind-Tutt
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Food
Greek Vs Regular Yogurt: Everything You Need To Know
Texture, taste, nutrition; not all yogurt is created equal. As for Greek yogurt vs regular yogurt, there are some key differences you should know about.
By Josie Addison
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Drink
How The Real Dom Pérignon Stopped Champagne From Exploding
Before Dom Pérignon, champagne would often explode as temperatures rose. Thanks to his know-how, he configured the bottles to prevent them from popping.
By Bridget Kitson
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Cook
Enchiladas Divorciadas Use 2 Canned Sauces For A More Complex Flavor
For those who can't decide between green and red enchiladas, the divorciadas style of the dish uses both, creating a taste that's the best of both worlds.
By Sarah Mohamed
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Cook
Applesauce Is The Egg Substitute You Have To Try
Applesauce can add moisture to sweet treats, and won't significantly alter the flavor of your bake, making it suitable for a variety of flavored desserts.
By Annie Epstein
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Cook
12 Egg Slicer Hacks You Shouldn't Go Another Day Without
Your egg slicer is good for more than just eggs, and it can be used as a versatile kitchen tool for slicing an assortment of foods into perfect rounds.
By Elaine Todd
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Cook
The Mistake You're Probably Making When Reading A Recipe
Reading a recipe may seem straight forward, but some of the language can be tricky. Here's what you need to know to ensure success every time.
By Sarah Mohamed
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Drink
What Type Of Alcohol Is Hennessy?
Hennessy is sometimes confused for a different type of liquor than it really is, and the unique and exacting way it's actually made deserves appreciation.
By Chris Sands
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Cook
The Cold Water Hack That Cooks Pasta Faster Than You Can Eat It
If you want to cook pasta quickly, skip the boiling water. That's right - cooking noodles in cold water can speed up the process and lead to a silkier sauce.
By Louise Rhind-Tutt
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Cook
The Egg White Mistake That Ruined Your Meringue
If your egg whites are too cold, they will take longer to whip, and your meringue might not achieve the desired impressive volume due to excess moisture.
By Kristina Vanni
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Cook
Revamp Your Pizza Rolls With Instant French Onion Soup Mix
To give your pizza rolls an extra-indulgent twist that makes them fancy enough for a dinner party, add some French onion flavors in one simple step.
By Avery Tomaso
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Restaurants
Why It's A Mistake To Ignore The Texas Roadhouse Kids' Menu
Food isn't getting any cheaper, so it's good to save where you can, which brings us to the Texas Roadhouse kids' menu -- a great way to save on takeout.
By Arianna Endicott
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Recipes
Double-Fried Karaage Chicken Recipe
Karaage is known for its juicy, umami-rich interior thanks to a savory soy marinade. With two stints in the fryer, this version comes out extra crispy.
By Kevin Chen
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Food
The Science Behind Why Bacon And Eggs Taste So Good Together
Bacon and eggs go together like toast and jam -- they just make sense. But why? What about this exact combination is so good? Science has the answer.
By Louise Rhind-Tutt
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