15 Mistakes To Avoid When Canning Food At Home
Home canning is is a relatively new form of preserving foods, and many practices and techniques have evolved over time. Here are 15 mistakes to avoid.
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All You Need Is A Chopstick To Make Spiral-Shaped Pasta Like A Pro
Think it's impossible to make spiral-shaped pasta at home? Think again! With this easy chopstick trick you'll be rolling out homemade busiate in no time.
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16 Tasty Tips For Making Homemade Ice Cream
Making homemade ice cream is an ambitious (and delicious) project, but there are ways you can nail it. Here are 16 tasty tips for making homemade ice cream.
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A Frozen Banana Split Cocktail Is The Boozy Dessert You Need This Summer
What could be better on a hot summer evening than a boozy dessert drink? Try this tip for making an irresistible frozen banana split cocktail in minutes.
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The Easy Ice Water Hack To Save Overcooked Pasta
If you've overcooked your pasta, there's no need to abandon all hope. In fact, there's an easy ice water hack you can use to save your noodles.
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You Don't Need Cream To Make Delicious Creamed Spinach
Not only do you not need cream to make the tastiest creamed spinach imaginable, but there are several alternative ways to incorporate richness into the dish.
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The DIY Cooking Spray Hack That'll Work Wonders In A Pinch
Need cooking oil spray but your can ran empty? Try this quick hack for a DIY alternative that's so good you may choose it even when you're not in a pinch.
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The Sweet Way To Make Canned Carrots Taste Far Better
Canned carrots are convenient, but they can have an unpleasant flavor that's a bit funky. Try this sweet and simple tip to make them taste far better.
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How To Steam Sugar Snap Peas In The Microwave (And Why You Should)
While they're great raw, roasted, or boiled, sugar snap peas are easily steamed in the microwave. Here's how to do it, and why it's a good idea.
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The Shellfish Chefs Say You Should Never Buy Frozen
Among the many ingredients that chefs don't think you should ever purchase frozen, there's one shellfish in particular that you should probably eschew.
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Leftover Wilted Greens? Make Your Own Version Of A Green Sauce
If you've once again found yourself with some leftover wilted greens, don't toss them. Instead, why not concoct your very own version of a green sauce?
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21 Hacks For Making Pasta You Need To Know
Whether you're new to making pasta or a pro, there's always room for improvement. Here are 21 tips you should consider trying to elevate your next pasta recipe.
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Cornbread Is The Unexpected Way To Switch Up Tres Leches Cake
Love tres leches cake but don't always want something so sweet (and sometimes mushy)? Try this tip and switch it up with cornbread for a balanced desert.
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All You Need Is A Blender For Unbeatably Fluffy Shaved Ice
Achieving unbelievably ethereal and fluffed up shaved ice doesn't require any fancy tools. In fact, you only need to reach for your blender.
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Martha Stewart's Secret For Light Fluffy Fish Burgers
Martha Stewart knows how to cook, and she brings her creative flair to easy favorites. Try her tip for light, fluffy fish burgers, and her simple topping too.
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35 Air Fryer Hacks You'll Want To Try ASAP
Even if you own an air fryer, you might not be aware of all its capabilities. Check out these 35 hacks and get the most out of your appliance.
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Instant Pudding Is An Effortless Way To Bring Moisture To Dry Boxed Cake Mix
Craving cake but don't have time to bake from scratch? Take this tip for using instant pudding to easily create a moist cake from a dry boxed mix.
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12 Ways To Deal With Gnats In Your Kitchen
If you have ever left food out by mistake, you are probably well aware of how quickly pests can find their way into your home -- gnats included.
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Why Frozen Spinach Is The Better Long-Lasting Pick Over Canned
Fresh spinach doesn't live long before going bad, so you may want a long-lasting pick to get your greens. Here's why frozen is a better choice than canned.
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Korean Doenjang Is The Secret To Adding A Savory Twist To Pasta
Bored of the same old pasta? Try adding doenjang, a savory Korean ingredient made of fermented soybeans. Here's how to incorporate it into your dishes.
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The Secret Ingredient That Adds A Pop Of Color To Béchamel Sauce
Béchamel is beloved in French, Italian, and American cooking, but it's color is bland. Try this secret ingredient for a pop of color without changing the taste.
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Don't Throw Away Those Mango Peels: Make Chutney Instead
Did you know that mango peels are edible? Unfortunately, they don't taste all that great. One delicious and easy option is to use it in chutney.
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Simple Fritters Are The Delicious Way To Use Up Bland Canned Veggies
What do you do with your leftover canned veggies? We recommend turning them into easily customizable, versatile fritters for a simple weeknight meal or snack.
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Save Your Leftover Salmon Skin For A Versatile, Textured Salad
If you're wanting to eat more seafood or cut down on food waste, save your leftover salmon skin to make a versatile, textured salad. Here's how to do it.
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Toasting Your Own Sesame Seeds Is Almost Too Easy
Sesame seeds are a great dish topper. This versatile seed enhances food from sushi to tahini in cookie dough, and you should definitely be toasting your own.
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What's The Best Method For Cooking Ham Hocks?
Ham hocks are frequently overlooked in the modern day, but they're both flavorful and affordable. So, what's the best method for cooking them?
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The Leafy Secret To Grilling Salmon While It's Still Frozen
If you're looking to make lunch or dinner in a flash, there's an easy way to grill salmon while it's still frozen. All it takes is one leafy secret.
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