Not All Le Creuset Dutch Oven Knobs Are Created Equal. Here's Why
Le Creuset knobs are not all the same. Different ones come in different shapes and finishes and can withstand different temperatures atop dutch ovens.
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Cook White Fish On The Stovetop For A Quick And Easy Meal
You might have been taught otherwise, but a pan on the stovetop can be the ideal way to prepare white fish quickly and efficiently, not to mention deliciously -
The Subtle Difference Between Baked And Ranch Style Beans
Baked beans and ranch style beans are extremely similar and typically enjoyed in the same ways, but they diverge when it comes to sweetness. -
This Is How An Executive Chef Slow Cooks Lamb For Perfectly Flavorful Results Every Time
There are different ways to cook lamb. Here's how to cook the meat for the best results, accoding to Wissam Baki, the executive chef of AMAL in Miami. -
The Key Step You Shouldn't Skip When Freezing Refried Canned Beans
We don't always need to use an entire can of refried beans and freezing what remains is a good idea, but how you do so will affect your safety. -
What Makes Russian Beef Stroganoff Different From The American Dish?
Many American dishes have overseas roots, and beef stroganoff is no exception. The original Russian version differs from that of the U.S. in a few notable ways. -
Watermelon Fries Are The Unique Way To Serve Fruit This Summer
Watermelon fries are easy to make and can be paired with dips like Greek yogurt or whipped cream. And that's just the start to this fun treat. -
Is Leftover Steak Tartare Safe To Eat?
Can you eat your leftover steak tartare? There are important facts you need to know when it comes to this raw delicacy. -
If You're Seasoning Fresh Fish With Dried Herbs, You're Doing It Wrong
Fresh fish calls for fresh herbs for the best results. Dried herbs work well in other dishes but they should be avoided if possible when cooking fresh fish. -
10 Mistakes You're Making When Using A Garlic Press
From how to clean to using it for more than just garlic, the garlic press is a must-have in the kitchen. Learn to avoid these common mistakes. -
To Prevent Poached Fish From Curling, Make Sure The Water Is Cold
To prevent your poached fish from curling, use cold water, rather than hot water, when poaching. -
Bobby Flay Shares How To Host A BBQ And Still Enjoy The Fun - Exclusive Interview
Bobby Flay is known for many things. When talking to the chef about his Pepsi partnership, it's clear that being in front of the grill might be his favorite. -
The Biggest Mistakes A Chef Says You're Making With Boozy Butter
Boozy butter can be a fun way to spice up your weekly meals. Here are some of the biggest mistakes people make when creating it, and how to avoid them. -
The Best Cuts Of Meat For Indoor Grilling, According To A Grillmaster
An expert is sharing which are the best cuts of meat for indoor grilling at home. Find out what is easiest to manage when you don't have an actual grill. -
Why Some Of Your Favorite Grocery Store Ice Cream Brands Can't Be Labeled 'Ice Cream'
Labels like "frozen dairy dessert" might take the place of "ice cream," but that isn't necessarily a red flag, though it is the result of USDA regulations. -
12 Telltale Signs Of A Great BBQ Restaurant From A Southerner
The smell of barbecue can be intoxicating, which is why it's important that you know the clear signs that a barbecue joint is worth it. Keep these tips in mind. -
Amp Up The Flavor Of Butternut Squash Soup With 2 Everyday Ingredients
It doesn't take a culinary wizard to improve the flavor of a standard butternut squash soup; you can do so with two ingredients that you probably already have. -
12 Best Uses For Canned Roast Beef
Canned roast beef is not only a perfect storm of affordability, taste, and convenience, but also incredibly versatile, lending itself to a wide range of dishes. -
Why Jacques Pépin Recommends Using Fresh Breadcrumbs Instead Of Dried
Celebrated chef Jacques Pépin prefers fresh breadcrumbs to dried. We're here to explain why, from the matter of texture to their upped moisture content. -
Heat Up Your Ingredients Low And Slow When Making Ricotta Cheese
Making ricotta cheese at home is easy because you don't have to worry about the aging process, but that doesn't mean you should try to do it quickly. -
An Important Tip To Keep In Mind When Making Flax Eggs
Whether you've run out of eggs at the worst time or avoid them altogether, flax eggs are a great alternative, but there's a mistake that could cost you time. -
Don't Drink That Last Bit Of Gin — Add It To Your Baked Goods Instead
Gin's floral notes make it a lovely ingredient addition to baked goods, and the best part is, you don't need much to completely transform your next dessert. -
Alex Guarnaschelli's Roasted Burger Topping Is A Game-Changer
Alex Guarnaschelli tops her burger with a special assortment of vegetable, which she roasts with oil and other condiments. -
The Biggest Differences Between Berkshire And Regular Pork Chops
Have you ever stood at the meat counter and pondered the difference between Berkshire and regular pork chops? Here's the difference and best uses for each. -
What's Actually Happening When Your Garlic Clove Turns Green?
Why does garlic turn green? Or blue, even? And is it still safe to eat? The secret lies in a chemical reaction, often when you cook it slowly or with onions. -
Why Your Kimchi Pancakes Aren't Getting Crispy Enough
Crispiness is paramount when making kimchi pancakes (kimchijeon). Here's the secret to keeping your pancakes crispy and delicious. -
Ginger Is The Unexpected Spice You Need For Tomato Sauce With Some Flair
Want to bring a little pizzazz to your tomato sauce? Need a little extra oomph? You might be surprised to learn that fresh ginger is the perfect spice.
