Make Homemade French Fries Even Better By Starting With Cold Oil
Using cold oil to make French fries sounds counterintuitive, but this method provides a soft interior and crunchy exterior - all with less grease.
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Stories By Javaria Akbar
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Grate Canned Potatoes For Hash Browns With Less Prep Time
Crunchily crisp homemade hash browns can be the breakfast of dreams, but making them can be a bit long-winded. Use canned potatoes to cut that time right down. -
The Hasselback Technique To Employ For Elevated Sausages
It can be challenging to get fancy when preparing sausages, but utilizing this Hasselback technique and fanning them out will breathe new life into your snags. -
The Microwave Trick For Storing Curry Leaves Far Longer
Curry leaves are versatile, so it's easy to run into an abundance of them. With this microwave trick, however, you can prolong your curry leaves' shelf life. -
Add Some Tang To Tuna Noodle Casserole With A Dollop Of Sour Cream
Sour cream adds a delicious layer of tangy flavor to a rich tuna noodle casserole, upgrading the family-friendly dish to slightly more sophisticated. -
Start A Soapy Marinade In Your Sink To Make Dinner Clean Up A Breeze
Prepping ahead isn't just for cooking. Putting dirty pots and plates into a sink full of soapy suds as you go along means post-meal cleaning is even easier. -
The Downside Of Having A Nespresso Vertuo Machine If You Prefer More Choices
If you're looking for more freedom with your coffee choices, you may want to reconsider if you plan on purchasing a Nespresso Vertuo machine. -
Add Butter To Your Rice Cooker For Fluffy Rice Every Time
Tired of mushy and dense rice? Adding butter to your rice cooker before prep is the solution you've been looking for. Is there anything butter can't fix? -
Never Throw Away Cauliflower Leaves And Stems. Here's What To Do Instead
It turns out that 100% of a cauliflower is not only edible but also super tasty. Here's a bunch of great cooking ideas for how to use them and not waste them. -
When Making Homemade Syrup, Opt For Frozen Fruit
If you're looking to upgrade your homemade syrup, consider adding frozen fruit for the perfect flavor boost. Plus, it's super easy to prepare! -
Blanching Is The Key To Tempering The Bitterness Of Arugula
Whether prepared in soups, salads, or hoagies, arugula's versatility is unmatched. Its bitterness can be intense - but a blanch quickly remediates that. -
Why You Should Consider Adding Yeast To Your Mashed Potatoes
You can hardly go wrong with mashed potatoes, but how can you upgrade them? Adding yeast can certainly help - just be wary if you have digestive issues. -
The Best Pasta To Serve With Chicken Parmesan
When it comes to choosing pasta for your chicken parm, the possibilities are endless - but the best pasta depends on a number of different factors. -
The Nespresso Frother Trick For Hot And Cold Foam
Opting for hot or cold foam with your Nespresso frother is easy with the push of a button - but deciding which to go for relies on several different factors. -
Horseradish Is The Key Ingredient For Coleslaw With An Extra Kick Of Flavor
Coleslaw is one of the most versatile dishes. While it has its base recipe, coleslaw is endlessly customizable - try adding horseradish for a peppery kick. -
A Spoon Is All You Need To Flawlessly Peel Your Next Kiwi
Few things in this world beat the taste of a fresh kiwi, but separating the fruit from the skin can be a pain. Using a spoon, however, makes this very easy. -
A Fish Spatula Is The Perfect Tool For Grilling Tofu
Tired of grilling tofu only for it to fall apart in the end? With its thin edge and long length, fish spatulas are the key to preserving your precious tofu. -
Why You Should Never Cook Riced Cauliflower In Water
From wings to rice, cauliflower's malleability knows no limits. Its preparation methods, however, do. Steer clear of water when cooking riced cauliflower. -
Pickle Your Smashed Cucumbers For A Burst Of Tangy Flavor
The next time you pickle cucumbers, consider smashing them. Doing so turns your cukes into a flavor powerhouse - and it's also really satisfying to do. -
The Breading Tip For The Crispiest Fried Pickles Ever
When going out to eat, fried pickles are a go-to appetizer. When making it at home, however, you can recreate restaurant-quality fried cukes with this tip. -
Brush Store-Bought Pizza Dough With Flavored Oil For A Restaurant-Quality Upgrade
Using store-bought pizza dough doesn't mean you have to skimp on quality. With a drizzle of olive oil, your pizza dough can be elevated in minutes. -
Use Miso To Elevate Your Next Batch Of Potato Salad
If you're looking to take your potato salad to the next level, consider adding miso. With intense umami flavor, miso packs quite a meaty punch. -
Don't Let Scrambled Eggs Go Cold Too Fast By Preheating The Plate First
The fluffiest set of scrambled eggs can quickly go awry when being plated. Preheating your plate, in turn, will prevent it from turning into a rubbery mess. -
Cold Searing Is Key For The Crispiest Skin On Chicken Thighs
It may seem counterintuitive but cooking chicken thighs by starting with a cold pan and no fat makes for the crispiest skin and most succulent meat imaginable. -
The Trick To Getting Your Pizza Off The Peel And Into The Oven
There are more of us cooking pro-style pizzas at home with all the cool kit, but sometimes a simple tip is still needed to slide the pizza into the oven. -
The Rolling Mistake To Avoid For Perfectly Even Pita Bread
If you're going to the trouble of making pitas, don't suffer ones that are too thin or don't form a decent pocket. See our tip for perfect rolling every time. -
Flats Vs Drums: Which Chicken Wing Is Better For Delectable Dipping?
Flats vs. Drums: It's a debate as old as time. As esteemed food experts at Tasting Table, which way do you think we lean?
