The pork schnitzel: the meatiest delight you’ll find! Here’s how to make sure it’s not only delicious but safe for you and the family to eat.
One thing’s for sure about duck: you can’t eat it raw! But how do you know when it’s cooked all the way through in the middle?
Find out everything you need to know about making delicious, safe to eat lamb with these simple tips.
So you like to cook your venison to pinkalicious. But, when cooked this way, is it really safe to eat?
Swordfish can be a tricky protein to prepare because of its thick cut and variable color. Here’s how to get it right.
Stumped by how to open a can of corned beef? Click here for all you need to know to access a delicious treat!
Have you ever had the urge to pop open an ice-cold can of soda but skipped it because you were worried about making noise and disturbing everyone around you?
Know the number of grams of rice per serving of raw rice, cooked rice, fried rice—and a few special dishes like paella and congee.
How to ramp up the flavor of an old favorite.
Everything you need to know to remove the bowl from your KitchenAid stand mixer. Hint: it doesn’t happen with the touch of a button.
Set your stand mixer free. Here’s how to release the attachment, on tilt-head and bowl-lift models.
Let’s talk about sausage skins—and why, these days, they’re so tough.
Sure, they taste like meat. But are they made of meat? Read on to find the answer as we investigate.
The ultimate dough hook debate, settled. Learn if the dough hook on your KitchenAid is supposed to touch the bottom of the bowl.
A dish best served the day after. Here’s why gumbo tastes better the next day, and how to store it so it doesn’t spoil.
There’s a sweet tooth in everyone… Kick up your low country boil with desserts from down south.
These stand mixers beat, whip, mix, and knead like no other. But, when it comes to their weight, one thing’s for sure: they’re not light as a feather.
Tender and juicy pork butt. That’s what there for. Find out how to cook this cut to perfection with the advice we have for you below.
The long and the short of it is, you can. Whether you want to… that’s a different story.
The chuck roast: can you load it in the slow cooker or braise it overnight? Let’s find out.
How much rice is there in a single bag? We solve equations you never even knew existed.
Freezing your pasta with cream sauce is possible but you need to follow certain tips to make sure the leftovers are good.
Discover ways to tell if your homemade ice cream is done churning in this easy-to-follow guide.
Don’t be fooled by their sweetness: Dried dates need to be washed, as they can carry a lot of surprises.
New to the Mason jar world? Read our practical guide on whether brand new Mason jars need to be washed.
Tired of scalding your hands while washing dishes? Wash them without hot water, no matter what your grandma’s always told you.
To wash or not to wash, that is the question! Learn all you need to know about safely storing, cooking, and eating garlic.
Got stale chips? Make them crispy again with these methods—or transform them with a few dishes that are sure to become your new fave.
Is your rice perfect? How to cook and eat rice like a connoisseur, whether you’re about to make sushi, risotto, or Spanish rice.
Thick oats for every oatmeal lover. Here’s a practical guide to the fool-proof ways to thicken oatmeal.
Firm yet creamy, arborio rice is no ordinary rice. Here’s what else to use it for when you’ve had enough of risotto.
If you’re not putting cheese on your tacos, you’re missing out. Check out our round-up of the best types of cheese to top your tacos with right now.
They say an onion a day keeps the doctor away. But that’s only true if you wash and handle it right.
No one likes hairy pork belly, certainly not in their mouth. If the butcher did a sloppy job, you can make up for it at home.
According to food safety experts, you should only be eating lamb cooked medium or more. Here’s why.
The seasoning on your skillet takes time to build up. It also requires you to cook the right kind of foods and avoid cooking others.
Trim off the fat, sear the meat, and finish at lower heat in a braise or stew for the most wonderful dinner. We explain to you how.
Make better breakfast than the neighbors. Here’s how to take sausage from ordinary to extraordinary, one step at a time.
With the knowledge bomb that we are about to drop on you, you will never overcook ground beef again.
For best results, trim the fat on the frontside and remove the membrane on the back. We explain to you how.
Life’s too short to run out of beans. When you have leftovers, here’s how to store them safely.
To make your food taste the way it’s supposed to, avoid cooking with wine or vinegar and get your skillet’s seasoning right.
To flip or not to flip burgers when preparing them in the oven? That is the question!
Cook it twice, eat it once: When you need to plan ahead or feed a crowd, pre-cooked sous-vide steak can be a boon.
We discuss the right—and the wrong—ways to dispose of soup that has spoiled. So that you won’t have to with your plumber.
There’s a right and a wrong way to store your groceries in the fridge. How cool is that?
The right flipping technique can literally make or break your home-baked fish. We tell you everything you need to know on the subject.
Freeze your spaghetti with the sauce so that they’re ready for you to thaw, reheat, and eat whenever you’re hungry and short on time. Here’s how.
Discover how to safely dispose of spoiled raw meat so that it doesn’t get you sick or stink up your kitchen.
Learn if it’s safe for you to keep cooked pasta in your refrigerator—and when you should throw it out.
A cutting board is a kitchen essential, but it doesn’t last forever. Here’s how to tell when it’s so stained that it can’t be salvaged.
Here are the signs that a block of cheddar cheese in your fridge has “turned,” and when it usually happens.
Contrary to what most of us think, the top of your fridge isn’t intended to be an extra shelf. Here’s why.
The meat displayed on the shelves of butcher shops, grocery stores, and supermarket chains rarely goes to waste. Here’s why.
There’s nothing like hot tomato soup on a cold winter evening, especially alongside a hearty serving of crusty garlic bread.
To eat or not to eat that slimy ham in the fridge? Here’s why you probably shouldn’t.
Making the meat you want, the way you want it. Learn how to brown ground pork like a pro!
Out of butcher’s twine? These substitutes are guaranteed to hold the meat tight.
It’s time to get those tortilla wraps unstuck! Here are the best methods for doing so.
Tame your watery hot sauce! These are the best methods to get it to the right consistency.
With these emulsifiers and thickeners, fixing watery salad dressing is as easy as one, two, three.
Struggling to get your chutney to be thick, rich, and tangy? We’re here to help.
Forget about watery beans! We help you dive into the world of added thickness.
Tortilla wraps: They freeze well. They thaw well. And they can totally be reheated (and refrozen).
Butcher’s twine is the answer to all of your meat tying needs. But will it cause a fire hazard when used in the oven or on the grill?
Time to up your hot dog game! We wrote the only guide to not overcooking hot dogs you will ever need.
To spice up your food without compromising taste, learn when to add spices and when to use seasonings.
Everything you need to know (and nothing you don’t) to never worry about overcooking lobster again.
Ribs are some of the best cut meats found on the grill for finger food outings and backyard bar-b-ques. Here’s how to ace them.
Sloppy Joes are one of America’s favorite messy burgers, but how messy is too messy? Here’s what to do when your sloppy-joe sauce is runny.
Crab, lobster, and shrimp all come from the sea, that’s for sure. But they’re bought, cooked, and eaten differently.
To grill or to boil your hot dogs? There are reasons to love them both ways, as long as you cook them properly.
Tenderloin is a leaner, cleaner cut of beef. Cooking it requires a balance of time, temperature, and moisture to produce a tender result.
Shellfish and seafood are some of the hardest things to cook due to different steps compared to meat, but nothing to fear.
Shrimp is a true delicacy and one of the most chosen seafood across the world in homes and restaurants. It’s simple to cook and takes little-to-no time for those on a tight schedule who want quick and easy meals, sometimes in as little as under 30 minutes.
Can beans be overcooked? It’s one of those questions you’d get a different answer for based on who you ask.
A reader asked, how long does it take to boil a liter of water (in the United States and other countries that use the imperial system, 1 liter equates to 33.8 fluid ounces or 4.22 U.S. cups)? So we set out on a series of experiments, boiling pots and bowls of water on stovetops and…
Brisket is one of America’s favorite beef dishes. Texas is probably the number one state to find brisket anywhere cooked to perfection. Other states that specialize in meats and grilling can nail this cut of beef perfectly when cooking.
Braising and stewing are some of the most popular ways to cook meat. But which one is better? We looked into some similarities and differences to help you develop the best ideas available to each and what works best for them while at the burners.
Since molasses is a sweetener in many of our favorite baked goods, there are plenty of questions about it. We’ve compiled the most commonly asked questions and answered them here.
The frying pan is the most indispensable cooking vessel for any home cook. Without it, we can’t make delicious meals for ourselves or feed our loved ones (unless, of course, they’re okay eating salad and cold soup all year round).
Cast iron skillets take a while to heat up. But, once they’re there, they heat evenly. Here’s how to tell when your skillet is hot enough.
If you’re weighing up the pros and cons of fried eggs or scrambled eggs and you just can’t decide, we’ve put together some thoughts that may make the decision easier.
Yes, you can. But you need to know about the ratio for doing so, and a few other differences that can make or break your baked goods.
There are two culinary schools of thought when it comes to thickening soup: flour and cornstarch. Which is better?
This French company’s cookware is expensive. But that’s all for a very good reason. Check out what makes them truly the best.
If you’ve tried to make your own salsa at home, then you’ll probably have noticed it often ends up far too watery. Store-bought and restaurant quality salsa is usually yummy and thick, but that’s not as easy to achieve when you’re making it yourself at home. Typically, the reason for this is in the ingredients…
Whether you’re trying to thicken up a luscious leek and cider sauce, reduce a tongue-tastic red wine jus, or make a rich and robust gravy, the absolute best way to do it is to go lidless. That’s right, friends. Pop your tops!
Most parchment paper is two-sides, so both sides will work equally well. But there are exceptions to the rule—here’s how to tell.
Sun-dried tomatoes are juicy little tomatoes that have had most of their moisture taken away by drying in the sun (or the oven, or a tomato dehydrator). Sun-drying is an excellent way to preserve and elevate tomatoes. It extends their shelf life significantly and gives them a wonderful texture and flavor that is unique and…
Should you pan-fry or oven-bake your burgers when cooking at home? Here’s the pros and cons of each method, so that you can make a choice.