Pita bread is a yeast-leavened flatbread from Greece. It’s made with wheat flour, baker’s yeast, salt, and sugar.
Jarred pasta sauce sold at most grocery store is already cooked, so you only have to reheat it. But you can also make it better.
Traditionally, pita bread is made from wheat flour, baker’s yeast, water, salt, and sugar, which makes it vegan friendly. But there’s a caveat.
To tell if sausages have spoiled, use your senses. If you see any discoloration, smell and unpleasant odor, or feel stickiness, discard them.
Stored in a cool and dry place, canned tomatoes will remain safe to eat indefinitely. But they will lose their freshness and nutritional value over time.
When an oil stops to shimmer and starts to smoke, it breaks down, releasing free radicals and adding a burnt taste to your food. Here’s how to prevent that.
Parmesan (or Parmigiano-Reggiano) is a hard, granular, and savory Italian cheese that goes well with pasta, salads, and chicken.
They can cost as much as $8.99 a dozen at the grocery store. Many say the price is 100% worth it. Here’s what makes pastured eggs better.
It stings really bad. But cook it the right way, and it will also make your mouth water. Stinging nettle can make for delicious soups, stews, and pureers.
You see this instruction on nearly every canned and packaged food. But what does it really mean? Here’s the best cool and dry storage spaces in most homes.
No, shortening is no the same as lard. One comes from vegetable oils, the other from pork fat. But you can still substitute one for the other. Here’s why.
Yes, they are. Filet mignon is actually the tenderloin—after the fat has been trimmed off of it and the meat has been cut into 2-inch steaks.
Making soup can have a mixed effect on the nutritional value of vegetables. Water washes away some of the compounds while making others more digestible.
Your pasta carbonara came out runny and pooling in the plate? Here’s how to get this simple and delicious pasta dish right every single time.
Once opened, tomato paste in a tube will last for 7-8 weeks in the fridge. Here’s how to best use it (and a neat trick to make it last even longer).
These sweet and sour citrus fruits are sold at grocery stores and look like “small oranges.” They’re also healthy. But how do you eat them?
The Monte Cristo is actually a variation of the Croque Monsieur sandwich. Here’s the differences between them (and how to make each at home).
If you opened a carton of yogurt and there was a watery substance on top, don’t worry. The yogurt is safe to eat. Here’s why.
Check out how to substitute plain yogurt for mayo. And learn about the best recipes where this healthier alternative works deliciously well.
What’s the difference between Parmesan cheese and Pecorino? Can you substitute one for the other?
Here’s where in Boston to find the staple spuckie sandwich. And my tried-and-tested recipe to make a spuckie at home.
Make this simple, classic, and delicious Parisian sandwich at home. Here’s our best Jambon-beurre recipe.
Where did the sandwich get its name? What was the first sandwich ever made? This, and other curious facts, in this blog post.
Here’s my best sandwich ideas. You and your family are going to savor every single bite from these delightful and easy-to-make recipes.
Here’s three delicious and simple recipes with canned tomatoes. And 9 other things you probably didn’t know about them.
Ever wonder why Italian food tastes so good? Here are the four things that set Italian cuisine apart from that of most other nations.
There’s a lot more differences between apple cider vinegar and white vinegar than their color and taste.
From blanched and sautéed greens to roasted vegetables and lox bagels, here’s our favorite sides that go with salmon.
This beer-battered fish recipe, three appetizers, and four drinks will awe friends and family at your fish fry.
If you’re wondering what to serve at a barbecue party, here’s our list of 9 appetizers and salads that will pair well with any main course.
Mozzarella, Parmigiano Reggiano, Pecorino Romano, Ricotta, Provolone, Gorgonzola… How to pair them well?
Created by an Italian baker in the early 1900’s, named by one of America’s first foodies in 1936, and enjoyed by New Yorkers, citigoers, and tourists ever since.