They both start with whisked eggs in a bowl. But the technique you use to cook them differs—and so do the outcomes.
So you opened your fridge and saw that that the lids on one or two seemingly good yogurt containers have puffed up. Here’s what you need to know.
Learn all about capers, where to find them, how to select them, and how to incorporate them in your daily cooking.
You don’t really need to. But maybe you find it too watery and you want to. Here’s if (and how) to drain canned tuna.
Choosing canned tuna at the grocery store doesn’t have to be overwhelming. Here’s how to decode the terms and claims on the labels.
All you need to know about Guanciale, the staple Italian cured pork product that’s made from the fatty and flavorful cheeks or jowl of a pig.
Canned anchovies pack a ton of flavor, so you only need a few for most recipes. How long can you store the leftovers (and how to use them up)?
I help you troubleshoot the most common cooking mistakes that lead to gritty potato soup, and show you how to avoid them.
These are the best italian foods you should be stocking up on (and how to best use them). Get inspired now!
If you haven’t already, give some of the more expensive boxed pasta at the store a try and you won’t be disappointed. Here’s why.
If you watch cooking shows on TV or YouTube, you’ve probably seen that celebrity chefs never wash their hands! Why is that?
Moldy food in the fridge is not as harmless as most people think. Here’s why (and what you can do about it).
No lemons around? No problem! Check out the best substitutes for lemon juice for every cooking method and recipe.
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?
Not all cooking oils are created equal. Some burn at lower temperatures than others. Here’s why that matters—and what it means for you.
Contrary to what most people think, you should be washing your hands after handling raw bacon. Here’s how (and why).
Here’s everything you need to know for how to handle raw poultry safely in the confines of your home kitchen.
So you found a few wrinkled eggs in the carton. Sure, they’re not all that much appealing to the eye. But are they safe to eat?
You could make pizza with frozen dough without letting it rise, but it won’t come out airy and light. Here’s why.
Sausage is cheap to buy, easy to make, and can be incredibly delicious. But is it okay for you to eat it every day?
Canned beans. They’re cheap and will save you hours, if not days, of soaking and boiling. But can you eat them straight out of the can?
Ponti’s Aceto Balsamico di Modena P.G.I. comes in a beautiful bottle. But is it worth the money when it comes to aroma, flavor, and quality?
If you bought pizza dough or made a big batch you can’t eat at once, the fridge is the best place to store it. Ever wondered for how long?
Pan-frying burgers doesn’t have to be a hit or miss. Here’s what you need to do to keep them from sticking.
De Cecco makes great pasta. But how do they score when it comes to olive oil? I tried their Classico extra virgin olive oil to find out.
Cheese, grated finely on top, mixed into the sauce, or used as a filling, can take your home-cooked pasta to chef-level.
Don’t know how much penne is one serving? Here are two of my best ways to tell (without the need for a kitchen scale).
I came across Maple Joe’s Canadian Grade A maple syrup at the supermarket. So I decided to try it out and do a review. Here’s my take on it.
Yes, beets are supposed to taste like dirt, even after you clean them. Here’s why—and what you can do to tone that earthiness down.
Here’s what those numbers on Barilla boxed pasta mean. And how you can use them to choose the best pasta shape for any recipe.
This simple and powerful trick for saucing your pasta gets the sauce to cling to the noodles every single time. Here’s how.
This supermarket olive oil is made from 100% Italian olives. But is it worth the price? Here’s everything you need to know before buying it.
If you store an opened wedge of Pecorino Romano cheese correctly, it will stay good for 2-3 weeks in your fridge. Here’s how to do that.
Kosher salt, table salt, and fine grain sea salt are three of the best salts to use for baking. Here’s what makes them such a good choice.
Both Detroit-style and Chicago-style pizza are deep-dish pizza styles. But the similarities end there. Here are the differences.