Parmesan (or Parmigiano-Reggiano) is a hard, granular, and savory Italian cheese that goes well with pasta, salads, and chicken.
Avocado, soybean, sunflower, and canola oil are best for searing steak in. But you can still finish the steak in butter. Here’s why (and how).
The most likely reasons are that you didn’t use the right type of flour, you overworked the dough, or you didn’t roll it out thin enough. Here’s why.
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.
You only need eggs, flour, and olive oil to make tender and delicious homemade pasta. Here’s how to make and cook fresh pasta from scratch.
Adding oil to pasta water does more harm than good. Here’s why—and what to do instead to keep the noodles from sticking together.
My best tips and tricks to prevent greasy and soupy lasagna. Try them out and others will think you’ve been to a secret Italian cooking class.
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.
I’ve been cooking dry beans without letting them soak overnight for years. And so have the most trustworthy authors I follow online. Here’s why and how this works.
Looking for alternatives to cooking spray or simply ran out of it? Here’s four fail-safe ways to grease your baking pan instead.
A couple of years ago, I found myself hungry and in a hurry on the streets of Paris. I opened my phone and googled what a Parisian person would do in my situation. So I went to the nearest bakery and bought myself a Jambon-beurre sandwich. Jambon-beurre is a classic French sandwich made of a […]
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?