What To Keep In Mind For Making The Perfect Ice Cream Cake
Out of all the elements in your ice cream cake, you'll need to be extra mindful regarding what you use as the base layer. Here's what to know.
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Stories By Catherine Nyorani
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Can You Freeze Canned Baked Beans?
Does opening a can of baked beans mean you're committed to finishing the whole tin? Let's look into whether it's OK to store the little beauties in the freezer. -
The Simple Extra Step For Pasta Salad With Enhanced Texture
Summer is just around the corner which means one thing - pasta salad season! We've got a simple tip that will take your pasta salads to the next level. -
Straining Soup Stock Isn't Difficult When You Have A French Press
Soup stock may seem like an ingredient that takes forever and a day to make, but there are ways to make the whole process faster and easier. -
The Skillet Tip That Ensures Perfectly Charred Citrus
If you haven't tried charred citrus before, prepared to be wowed by how the flavor and texture of the fruit changes. This little tip will ensure better results. -
The Best Type Of Fruit To Use When Infusing Black Tea
Infusing black tea with fruit is a simple yet effective way to elevate its taste and add a unique twist, but what's the best type of fruit to use? -
A Stick Of Butter Is The Key To Juicier Reheated Pulled Pork
The magic of pulled pork lies in its tenderness, and reheating it can turn it into a dry, stringy disappointment. That's where a stick of butter comes in. -
How To Prevent Beans From Breaking Open While Cooking
These are the simple tips you need to incorporate if you keep finding yourself with a pot full of mushy mess instead of perfectly cooked whole beans. -
What It Means When Your Cast Iron Pan Starts Flaking (And How To Fix It)
Cast iron and seasoning go hand-in-hand, but there comes a time when that coating flakes off. Luckily, you can turn your pan around with a bit of effort. -
Why You Don't Want A Completely Clean Toothpick Test For Chocolate Cake
When in doubt, the toothpick test is reliable for determining whether your chocolate cake is done. It's important, however, to avoid dry toothpicks. Here's why. -
The Easiest Way To Remove Smelly Odors From Your Cast Iron Pan
Cast iron cookware can elevate your dishes - but cleaning it can be a pain. And what do you do about those lingering pan odors? Luckily, there's an easy fix! -
Why You Should Avoid Air-Drying Your Cast Iron Pan At All Costs
We love cast-iron pans, but if we're being honest, they're the divas of cookware, requiring a lot of upkeep and maintenance. But it's all worth it in the end. -
Why You Should Never Shake Up A Bottle Of Wine Before Pouring
If you have a bottle of wine with sediment at the bottom, you may think it's best to give it a shake to disperse the solids, but here's why you shouldn't. -
How Much Juice You Can Really Get From A Single Lemon
This citrusy fruit packs a big flavor punch. But just how much juice can you get from a single lemon? It depends. -
The Clever Trick To Open A Bottle Of Wine With A Household Screw
If you've mislaid, broken, or lost your household corkscrew, this invaluable tip for opening a bottle of wine without one will see you right. It's fun, too. -
Yes, You Can Use Coffee Filters To Make Tea Bags At Home
There are many unique ways to use your coffee filters other than brewing a cup of joe, like using them to create your own tea bags at home. -
The Egg White Trick To Take Chocolate Soufflés To The Next Level (Literally)
The perfect chocolate soufflé is within your grasp. All you have to do is follow our simple tip to achieve maximum rise and utterly airy deliciousness. -
Grating Cheese Just Got Even Easier With This Clever Trick
Sometimes there's a tip so simple, we can't believe it isn't used by everyone. This easy cheese-grating trick is like that, and we've a couple more, too. -
The Simple Tool You Need To Clean Burnt Bits Off Your Cast Iron Griddle
Washing stuck-on food from a cast iron griddle can be daunting because you have to remove the stubborn bits without damaging the cooking surface. -
The Simple Test To Ensure Your Homemade Tanghulu Is Done
Have you tried making homemade tanghulu only to end up with a sticky mess instead of a satisfyingly hard crunch? This tip will will help! -
How A Little Patience Will Set Your Meatballs Apart From The Rest
Your recipe is cooked and the kitchen and house are full of the deeply satisfying aromas of the delicious meal that awaits ... but is it really time to eat yet? -
The Extra Step You Should Consider When Cleaning A Chocolate Fountain
After you've satisfied each guest's sweet tooth, it's important to remember that properly maintaining your chocolate fountain goes beyond a simple wipe down. -
How To Determine The Amount Of Salt You Need When Making Sauerkraut
When it comes to making sauerkraut at home, using the right salt quantity is vital to a successful fermentation process (and don't just eyeball it). -
Turn To Your Tool Kit For A Better Way To Remove Coconut Meat
Removing the meat inside a coconut can be a painstaking process. But guess what? The solution lies in the tool kit sitting in your garage. Yes, that one. -
The Trick To Making The Juiciest Meatballs Simply Comes Down To Fat
There are tons of meatball recipes out there that switch things up and introduce new ingredients, but flavors aside, the other key factors are moisture and fat. -
Powdered Milk Is The Flavorful Way To Thicken Mashed Potatoes
If your mashed potatoes turn out too runny, don't worry, they can be salvaged. All you need to do is thicken them up a bit, and powdered milk does the trick. -
The Secret For Cooking The Most Tender Leeks
Tenderizing leeks using this tip makes for a soft, buttery, flavorful vegetable that enhances dishes including soups, stews, pasta, gratins, and roasted meats.
