The Muffin Pan Tip For Freezing Leftover Meat
Muffin tins can be used for everything from freezing soup to making tortilla bowls. However, one of the best perks of this cooking tray applies to meat.
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Stories By Anna Staropoli
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The Downsides To Using A Cup To Cut Your Biscuits
If you've have made biscuits at home, you may have been told to use a cup to cut them up, but here's why you should reconsider your approach. -
Gordon Ramsay's Cod Minestrone Soup Sneaks In Some Heat With Tabasco
A nice bowl of minestrone is the very definition of comfort food, and sometimes a little bit of heat is the perfect complement to the hearty soup. -
Make Your Mornings Easier With 2-Ingredient Biscuits
To the inexperienced baker, biscuits may be a little intimidating. But all you need to create flaky, delicious biscuits are two ingredients. -
How Long Does An Open Jar Of Alfredo Sauce Last In The Fridge?
Pasta with jarred Alfredo sauce is an easy meal, but how long will the open jar will stay fresh in the fridge? We can help, and offer tips for using it up. -
Why Sesame Is The Unique Flavor You Need When Crafting Cocktails
You've seen sesame seeds in plenty of places - from bagels to pretzels - but in cocktails? It's a welcome addition that takes your drink's flavor even further. -
How Long You Should Keep Homemade Pasta On A Drying Rack
For homemade pasta that will make your noodles easier to cook and help them to retain their shape, they need to be dried for a specific amount of time. -
Upgrade The Texture Of Scrambled Eggs With Creamed Spinach
If you really want to give scrambled eggs a boost, it's probably time to think green. Enter, creamed spinach: an ideal add-in for scrambled eggs. -
Why You Shouldn't Make Homemade Ravioli With A Super Creamy Filling
Experimenting with homemade ravioli is fun but can go awry pretty quickly. This usually happens when the filling is too creamy, so here's how to avoid that. -
What To Do If Your Fondue Starts To Curdle
Achieving the consistency of an ideal fondue requires precision. You may experience some bumps along the way (literally), but these tips will surely help. -
The Flavor Mistake To Avoid When Making Tiramisu
Tiramisu requires very specific ingredients to pull off with finesse - and flubbing this crucial detail can lead to an underwhelming dessert. -
How Does Maceration Impact Rum?
There's way more to rum than sugarcane. The best varieties of the spirit will often use old-school maceration techniques to build unique flavor profiles. -
When Boiling Coconut Cream, Patience Is A Virtue
Coconut cream adds fantastic texture and flavor to many curries, sauces, and desserts. But when boiling it, have some patience with this finicky ingredient! -
Forget Potatoes, Mashed Plantains Make The Best Sidekick For Eggs
In the Dominican Republic, they know that mashed plantains taste great with eggs, and you'll find them served for breakfast. Why not try it for a switch up? -
Avocado Is The Key Ingredient For The Creamiest Chicken Salad Sandwich
Most of us prefer a creamier chicken salad sandwich, but have you been stuck relying on mayonnaise alone for texture? It's time to up your sandwich game. -
For Savory Fajitas Without The Meat, Use Roasted Sweet Potatoes As A Filler
For vegetarian and vegan-friendly fajitas, substitute the beef for roasted sweet potatoes. The vegetable is a hearty alternative worthy of any fajita topping. -
The Tangy Ingredient That Will Liven Up Your Coleslaw Is Dill Pickles
Dill pickles are a particularly valuable addition to coleslaw because they cut through rich, traditional slaw with a salty, sour, and acidic flavor. -
A Chili Crisp Coating Gives Homemade Popcorn A Spicy Boost
With only an extra step or two, you can take your homemade popcorn from bland to savory and spicy with the addition of chili crisp. -
For Added Safety When Flambéing In A Pan, Turn Off The Burner
Lighting up your kitchen with a fancy flambé is an exciting undertaking, but it's not without it's risks, so try this trick next time for added safety. -
The Simple Way To Thicken Up Runny Donut Glaze
If you're making your own glazed donuts, a well-balanced consistency is not always a guarantee. Sometimes, a homemade glaze winds up far too thin. -
Corazón Tequila's New Collection Is Aged In Buffalo Trace Bourbon Barrels
Corazón Tequila released a collection of six tequilas, all aged in barrels once used for bourbon. Two new añejo tequilas even used former Buffalo Trace barrels. -
Coat Frozen Chicken Breast With Fat To Keep It Moist And Juicy While Cooking
Frozen chicken requires more time to cook than the fresh version, and often results in an adverse texture; luckily, there's a way to restore its juiciness. -
When Flambéing A Dish, Never Pour Booze Straight From The Bottle
Flambéing dishes can be an extravagant sight, but it can quickly go awry if you're not taking the appropriate precautions, especially when it comes to alcohol. -
How Often To Flip Barbecue Chicken To Maintain A Crispy, Sticky Crust
When it comes to perfecting barbecued chicken, one of the most important aspects is that the results need to come out as crispy as they are delicious. -
The Tip That Will Keep Frozen Cocktails From Becoming Too Watered Down
The key to delicious frozen cocktails is in the proper balance between ingredients and ice. You don't want to overly dilute your drink's flavor. -
The Flipping Technique Jacques Pépin Uses For Perfectly Browned Roast Chicken
Roasting an entire chicken comes with a lot of risk for parts of the bird to be dry or undercooked. Celebrity chef Jacques Pépin has the perfect solution. -
The 2 Types Of Meat Martha Stewart Uses In Her Paella
You might be accustomed to seafood-based paella, but this celebrity chef insists on adding not one, but two other types of meat into the mix.
