Why You Shouldn't Store Rotisserie Chicken In The Bag It's Sold In
Rotisserie chicken is the perfect easy dinner for folks on the go. It's important to store leftovers separate from the bag it's sold in.
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Stories By September Grace Mahino
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The Absolute Best Way To Thaw And Reheat Frozen Soup
If you've made extra soup, chances are you've frozen it for further use. There are, however, several elements to consider before thawing and reheating. -
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. -
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. -
The Rubber Glove Trick For Peeling Garlic Quickly
If you are looking for a way to easily and quickly peel your garlic cloves, look no further than this rubber glove trick from Jamie Oliver. -
The Placement Tip To Keep In Mind When Charring Vegetables On The Grill
Grilling season is for more than just savory meats as grilled veggies are the perfect accompaniment. Here's the tip you need to know when charring vegetables. -
The Best Way To Store Guava
Fragrant tropical guava come in many different varieties, but all require similar storage. Next time you're at the store, why not pop a couple in your basket. -
The Difference Between Dutch And French Ovens
While they may look similar, French ovens and Dutch ovens have a major difference that affects how they're used in cooking and how you should care for them. -
Why Breakfast In Lebanon Is Actually The Most Important Meal Of The Day
In some countries like Lebanon, breakfast is a highly valued part of the day. To be blunt, it's hard to beat a traditional Lebanese breakfast. -
Yakitori: A Japanese Street Food With A Rich Tradition
Yakitori is traditionally a grilled chicken dish that has a rich and fascinating history, starting with its ban during the Edo period in Japan. -
The Reason Chicken Adobo Lasts So Long In The Fridge
The Filipino dish chicken adobo can be kept in the fridge for up to five days. Here's what gives it its longevity, along with some similar dishes. -
How To Properly Store Wonton Soup For Later To Avoid A Mushy Mess
Cooked wontons are best eaten as soon as possible, but to store leftover ones, you must remove them from the broth so they don't become waterlogged and mushy. -
The Tangy Condiment You Should Use To Caramelize Chicken
Caramelized chicken may seem like a fancy dish best prepared at restaurants, but you already have the one main condiment at home you need to make the glaze. -
The Difference Between Chocolate For Baking Vs Snacking
It's important to know the differences between baking and snacking chocolate if you want your cookies to come out right. -
The Biggest Differences Between Black Beans And Kidney Beans
Black beans and kidney beans are both popular legumes for a reason. But they are not always interchangeable in recipes! Here are the differences, explained. -
How To Marinate Seafood Like A Chef
Tasting Table asked Jenn Segal from Once Upon a Chef for tips on how to marinade seafood the way chefs do. Here's what we found out. -
What You're Likely To Eat For Breakfast When In Sweden
If you find yourself in Sweden, you'll probably experience a smorgasbord of breakfast options. From sandwiches to fermented buttermilk, here's what to expect. -
The Temperature Tip For The Best Kimchi Fried Rice
Throwing a little kimchi into your fried rice turns it from an accompanying dish to the main event. Be sure to get the temperature right or it'll burn. -
Here's What Breakfast Might Look Like In Cuba
From sweet to savory, there's a traditional Cuban breakfast option to suit everyone craving a little Latin American flavor. -
Bette Davis' Favorite Breakfast Hash Starred Corned Beef And Beets
A New England dish, red flannel hash is a hearty plate that uses leftover corned beef and potatoes from a St. Patrick's Day celebration, with beets added in. -
What Tinned SPAM Is Really Made Of
Spam is sometimes thought of as a bit of a mystery meat, but it doesn't have to be. Here's what Spam is made of, how it's made, and where it's popular. -
The Chinese Origins Of Mapo Tofu
Known for possessing a heat that tingles the mouth, mapo tofu has built a reputation as one of the most popular Sichuan dishes. -
When Is The Best Season To Cook With Spaghetti Squash?
When working with raw, fresh ingredients, it's best to know when those ingredients are in season and plan your meals and shopping accordingly. -
Canned Tuna Is The Key To A Quick And Easy Stir-Fry You'll Love
Stir-fries are a delicious way to combine veggies, protein, and sauce. Elevate your stir-fry by throwing in canned tuna in place of the usual chicken or beef! -
The Most Common Types Of Oranges You'll Find Growing In Florida
You might be surprised to learn that there are hundreds of varieties of oranges - and Florida grows most of them. But these are the four most popular types. -
Pearl Vs Spring Onions: What's The Difference?
There's a surprising variety of onions used in cooking and they all have unique uses. Here's the difference between pearl onions and spring onions, explained. -
Julia Child's Clever Tip For Creamy Scrambled Eggs Every Time
Julia Child's method for making super-soft scrambled eggs starts with low and slow cooking, but she finishes them off with an unexpected addition, too.
