For The Best Leg Of Lamb, You Don't Even Need A Marinade
If you cook frequently, marinating meat may be second nature, but it's not always necessary. Leg of lamb, for example, doesn't need the help.
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Stories By S. Ferrari
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Deep-Fry Your Scrambled Eggs For A Totally New Twist On Breakfast
Bored of your usual breakfast routine? Try something a little different with your eggs next time. Turns out deep-frying them isn't all that hard. -
Your Cast Iron Is The Perfect Tool For Chopping Up Nuts
Save yourself the trouble, space, and cost of buying yet another kitchen gadget by leaning on your cast iron skillets for your nut-crushing needs. -
How To Choose The Right Plantains For Crisp Chips
Some decisions are difficult, but when it comes to frying up the crispiest, crunchiest plantain chips possible, the choice could not be any easier. -
Rescue Your Pot Of Burnt Chili With A Common Kitchen Spice
Cooking chili can be a rewarding payoff - unless you burn the pot. But there's a way to rescue the batch and still enjoy it using one common kitchen spice. -
Leftover Ham Is The Perfect Savory Addition To Cornbread
When you've got a bunch of leftover ham, one of the absolute best ways to use it up is by baking it into a batch of easy, delicious cornbread. -
The Single Spice That Will Upgrade Your Broccoli Cheddar Soup
Broccoli cheddar soup is high up on the list of comfort foods, but yours can be even more delicious with the addition of one secret spice ingredient. -
The Unexpected Type Of Vegetable To Avoid In Your Air Fryer
While air fryers can crisp countless veggies to tender perfection, a standard oven is a better bet for this particular type of vegetable. -
The Common Mistake To Avoid When Checking If Your Fish Is Done
If you're throwing down the cash on fresh seafood, you want to cook it to perfection. Not to mention, you want it to look beautiful. Here's how. -
The Unexpected Sauce You Should Fry Eggs In For An Elevated Breakfast
If breakfast is starting to feel a bit flat, there's an unexpected sauce can add to your fried eggs in order to elevate both their flavor and texture. -
The Grating Hack That Will Easily Save Those Burnt Cookies
A microplane, zester, or even a standard issue box grater can help salvage those cookies that are burnt on the bottom but perfectly good on the inside. -
The Secret Ingredient Ina Garten Swears By For Roasted Potatoes
As perfect as they may be as is, leave it to the Barefoot Contessa, Ina Garten, to elevate the iconic dish known as roasted potatoes with a single ingredient. -
Before You Add Ingredients, You Need To Preheat Your Slow Cooker
As with any kitchen appliance, your slow cooker functions best when used properly. Lots of people forget this step but it's easy and important. -
Is It Okay To Eat Delicata Squash Skin?
With so many beautiful varieties of winter squash available it can be hard to keep track of which skins are edible. This has a big impact on preparation. -
How To Perfectly Reheat That Leftover Deep-Dish Pizza
You might be stumped on how to best reheat a pizza that's more like a casserole. Everything you need is already in your kitchen for perfect results. -
The One Step You Can't Miss When Making Chocolate Buttercream
For perfectly smooth and sensational chocolate buttercream, there's one imperative step to take that will ensure success. Try this tip and thank us later. -
How To Store Royal Icing To Prevent It From Hardening
Royal icing can turn your cookies and cakes into works of art, so you don't want to toss any leftover. Here's how to store it so it doesn't harden. -
Why It Pays To Sear Salmon In A Non-Stick Pan
Many of us have attempted crispy-skinned salmon, only to have the skin stick to the pan and tear. Fortunately, you can avoid that by using a non-stick skillet. -
Bread Too Thick For The Toaster? Break Out The Air Fryer
The opportunities for using your air fryer are endless, and they include perfectly toasting even the thickest slices of bread, every single time. -
The Mistake That's All Too Easy To Make With A Dry Rub
A gorgeous cut of meat deserves the best treatment possible. Putting together a dry rub is easy enough, but there's a right and wrong way to use it. -
The 3-Ingredient Chili Dip That Couldn't Be Easier To Whip Up
Whether you're hosting friends for the big game or need an idea for a potluck, an ooey, gooey dip is always a winner. This one takes almost no effort. -
The Bee Sting Is The Spicy Cousin Of The Classic Bee's Knees Cocktail
Classic cocktails belong in every home bar, but so do your own variations. The Bee Sting is the spicy cousin of the classic Bee's Knees cocktail. -
The Snowy Origins Of The Green Chaud Cocktail
This cocktail is so easy to make, requires only two ingredients, and is perfect for warming you up in the winter. -
Reheat Your Pizza On The Grill For A Smoky Finish
Eating leftover pizza is always a pleasure, but what if you could give it a new flavor profile in the process? Head to the backyard to get started. -
Add Crispy Onions To Your Breadcrumbs For Top-Tier Chicken Tenders
If you want to give your chicken tenders a legendary crunch in addition to a savory zing, crispy onions and breadcrumbs could be your new best friends. -
Bourbon Cream Is The Secret To Root Beer Floats With A Boozy Twist
Root beer floats are shrouded with childhood nostalgia, but if you add a little bourbon cream into the mix, they can become a delightful adult treat. -
For Sugar Cookies With Perfectly Crispy Edges, Roll Them Up
There is plenty of ambiguity when it comes to defining a sugar cookie, but one thing is certain: For crisp edges, the best thing to do is roll up the dough.
