Less Meat Is More When It Comes To The Perfect Smash Burger
When it comes to the perfectly prepared smash burger, less meat is more. In fact, thinner patties are the precise thing that makes them so flavorful.
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Stories By Vanessa Nix Anthony
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Lidia Bastianich's Pork Chops Use Pepperoncini For A Spicier Bite
Lidia Bastianich's recipe for pork chops with mushrooms and pickled peperoncini brings plenty of heat to a dish that's almost as easy to make as it is to eat. -
Why It's Important To Warm Milk Before Adding To Bread Dough
Making homemade bread takes practice, but with a few adjustments, you'll have bakery-quality loaves in no time. Here's an important step to do. -
Add Fish Sauce To Your Chicken Wing Batter For An Umami Flavor Overload
Are you looking to infuse an umami flavor into your next batch of chicken wings? Adding fish sauce to your wing batter might just be the answer. -
Jamie Oliver's Flavor-Packed Hack For Baked Chicken And Rice
Jamie Oliver has a baked chicken and rice trick that is so simple but so intensely flavored that you'll soon be applying it to all your roasted meat dishes. -
The 3 Pantry Staples Lidia Bastianich Always Keeps On Hand
With her over 50 years of experience cooking professionally, fans of Lidia Bastianich will be excited to know she's revealed her 3 must-have pantry ingredients. -
The Difference Between Whole Chicken Wings And The Party Variety
If you thought party wings were the exact same as whole chicken wings, then think again. There's one important difference between the two wing types. -
Treat Your Sweet Tooth With Vietnamese Iced Coffee
Bored of lackluster iced lattes and fed up of flat whites? Try a Vietnamese iced coffee that will satisfy even the most ardent of sugary caffeine cravings. -
Your Basic Salmon Dinner Is Begging To Be Glazed With Bourbon
While cooking salmon en papillote is an excellent place to start, if you're looking to elevate this succulent fish even more, a bourbon glaze is the way to go. -
A Bit Of Citrus Cuts Through Your Curry's Richness Like A Zesty Knife
There's an easy time-honored solution present in many curry recipes that cuts right through that richness, allowing you to savor every last bite. -
Baby Spinach Leaves Make For The Perfect Meatloaf Stuffer
Whether you're looking to incorporate more vegetables into your diet or just want a new way to elevate a staple, spinach is a great addition to meatloaf. -
Which Fruits Can Be Sprayed Clean And Which Need To Be Soaked?
Stay healthy with these fruit-cleaning tips! Learn why and how to properly wash your produce to ward off harmful bacteria, pesticides, and hidden critters. -
Gordon Ramsay Gives Toffee Sauce A Boozy Kick With Bourbon
The next time you want to amplify a buttery toffee sauce, take a cue from the international chef and restaurateur and reach for the whiskey. -
Tempering The Saltiness Of Soy Sauce Is Astoundingly Simple
Since it's the base of so many different and delicious meals, you might find yourself feeling overwhelmed from high sodium intake due to soy sauce. -
Fish Sauce Is The Secret Ingredient For Umami-Packed Buttered Noodles
This basic dish becomes a flavor bomb with just a small splash of fish sauce. It's all you need to turn something plain into something delicious. -
It's Important To Consider Timing When Making Scotch Eggs
Because this layered dish requires multiple cooking methods, it can be difficult to gauge exactly when the eggs will be cooked to your desired state. -
The Best Method For Cooking Pork Loin Roast For Optimal Flavor
The target is a crusty outer coating and a moist and succulent inside. This requires a two-pronged technique to make the best pork loin roast. -
The Ingredient Substitution You Can Make For Flour When Making Roux
Flour is a pantry staple -- but it's this very assumption that can lead to its absence, especially in moments of need. Here's a substitute for your roux. -
Add Some Heat To Your Scalloped Potatoes With Canned Chiles
Here's an easy peasy way to radically alter the flavor profile of a much loved standard. You might have what you need in the pantry already. -
The Rich Reason You Should Usually Opt For Tuna Canned In Oil
At any given grocery store you'll find yourself choosing between tuna in oil and tuna in water. Each has their benefits, but you might want to stick with oil. -
The Syrup Addition For A Spicier Starbucks PSL
The Starbucks pumpkin spice latte has garnered a cult following -- it's delicious, but if you're looking to step it up a notch, try this simple addition. -
For A Balanced BBQ Sauce, Apple Cider Vinegar Is All You Need
If you're stumped as to how to best incorporate both sweetness and a tangier element, this type of vinegar is better than your other options. -
The Hack To Easily Remove Squash Seeds Only Requires An Ice Cream Scoop
Squashes can be a hassle to deseed, but with some help from an unexpected utensil, the job can get done much quicker. -
The Best Flavor Types To Pair With Bold Arugula In Salads
Arugula is not your standard salad green. It offers a spicy bite that makes for an interesting and tasty salad, as long as you know what to mix it with. -
The Simple Way To Give Fruit Pies A Perfect Sugary Crackle Top
This handy pie-glazing trick literally takes seconds to complete and comes just before popping your pie into the oven to bake. All you need is water and sugar. -
Save A Dry Cake By Turning Slices Into Decadent Dessert French Toast
Not only is this clever hack great for sidestepping food waste when your baking recipe goes awry, but it works just as well for salvaging stale cake. -
Ina Garten's No-Fuss Brisket Features A Sauce That Makes Itself
Not only is the brisket part of this recipe easy to prepare, the sauce will meld together and come alive on its own while the dish is cooking.
