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Drink
Read The Room Before Ordering Margaritas At A Mexican Restaurant
If the restaurant you're at doesn't have a bar, its margaritas are likely made with a mix, which means your drink will generally be sweeter and less boozy.
By Bridget Kitson
Cook
What Makes Mornay Sauce Different From Béchamel?
By Louise Rhind-Tutt
Drink
Apparently, Some Beers Are Best Served Warm
By Bridget Kitson
Cook
Hamburger Buns Shouldn't Be Your First Choice For Sloppy Joes
By Sarah Mohamed
Restaurants
The Real Reason Crumbl Cookies Is Closed On Sundays
By Sharon Rose
More Stories
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Cook
What Makes Mornay Sauce Different From Béchamel?
You've likely eaten Mornay and béchamel before, and learning the difference between the sauces allows you to appreciate their flavors and easily make your own.
By Louise Rhind-Tutt
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Drink
Apparently, Some Beers Are Best Served Warm
Not much can beat an ice cold beer, but did you know that some beers actually taste best when they are served closer to room temp? Here's why.
By Bridget Kitson
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Food
What Is Boudin Sausage And What Makes It Different From Andouille?
Boudin is a type of sausage made from cooked pork, rice, onions, green peppers, and seasonings; andouille does not include rice, and is always smoked.
By Erica Martinez
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Cook
11 Mistakes Everyone Makes When Cooking Salmon
Salmon is a versatile fish, but there are still plenty of mistakes everyone makes when choosing, preparing, and cooking it. Here are some you'll want to avoid.
By Josie Addison
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Cook
17 Sauces To Boost Your Steak Meal
A perfectly cooked steak is delicious on its own - no frills required. But to truly take things to the next level, try one of these accompanying steak sauces.
By Brian Good
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Food
Whatever Happened To Umaro Foods After Shark Tank?
Umaro Foods produce a unique take on bacon -- made out of sustainably harvested seaweed. Great for the environment, but how did it fare with the Sharks?
By L Valeriote
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Cook
The Gruyère Swap You Should Try When Making French Onion Soup
Gruyère may be the only traditional choice for French onion soup, but other cheeses can offer deliciously savory flavors and an even better melty texture.
By Louise Rhind-Tutt
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Cook
Texas Trash Dip Is The Best Use For Canned Refried Beans
If you have leftover canned refried beans but are bored by the idea of eating another helping, try making Texas trash dip with them and prepare to be wowed.
By Hannah Beach
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Cook
The Coffee Grinder Ina Garten Uses For Her Homemade Spice Blends
There are certain kitchen tools Ina Garten always keeps handy, and a Krups coffee grinder, which she uses to create homemade spice blends, is one of them.
By Kristina Vanni
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Drink
The Best Way To Decant Wine Without A Decanter
If you don't have a wine decanter, all hope is not lost. Really any old glass vessel will do the trick and an aerator is a great tool as well.
By Sarah Mohamed
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Restaurants
Why It's Bad Form To Wear Perfume To A Sushi Restaurant
Wearing a lot of perfume might be okay in some settings, but there's a good reason why it's rude when you're at a sushi restaurant (or any restaurant).
By Hannah Beach
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Drink
What Is Lillet Blanc And How Do You Mix It In co*cktails?
You may have heard of the drinks that feature Lillet Blanc, like the notorious French Blonde, but do you know what goes into it? Well, it's technically secret.
By Jennifer Waldera
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Food
Ever Wonder Who Invented Fortune Cookies?
Although some aspects of China's culinary history bear similarities to the fortune cookie, the prophetic treats we know today originate from Japanese culture.
By Jennifer Waldera
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Cook
What Magnolia Blossoms Taste Like (And How To Prepare Them)
Spring means bright, beautiful magnolia blossoms perfuming the air, but you can do more than enjoy their scent -- you can actually eat them.
By Catherine Rickman
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Cook
Ina Garten's Yogurt Tip For Creamier Cucumber Salad
In her creamy cucumber salads, Ina Garten strains the yogurt using a fine-mesh colander lined with paper towels or cheesecloth to eliminate excess moisture.
By Jennifer Mathews
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Cook
Component Cooking Makes Meal Prep Easy And Stress-Free
Component cooking involves preparing basic ingredients instead of complete recipes in advance during meal prep, allowing for greater versatility.
By Caryl Espinoza Jaen
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Cook
How Long An Open Jar Of Jelly Will Last In Your Fridge
Jelly is a ubiquitous good found in so many of our homes -- but if we don't eat it regularly, we may find ourselves wondering just how long that open jar lasts.
By Amy Davidson
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Food
What Imitation Crab Is Really Made Of (And Why It Tastes Similar)
Imitation crab does not contain any actual crab. Instead, it is primarily made of a fish paste called surimi that is bound together with starch and egg whites.
By Joey DeGrado
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Cook
Cook Your Rice In Pickle Brine For An Effortless Flavor Blast
Tangy, herbal, and sometimes spicy pickle juice can really kick up the flavor of freshly-cooked rice, and you can even coordinate the brine with your recipes.
By Sarah Mohamed
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Grocery
The Easiest Way To Tell If Your Honey Is Fake
Did you know that up to a third of the honey traded and sold around the world is actually fake? Here's how to spot it and what's actually inside the bottle.
By Khyati Dand
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Cook
16 Ways To Elevate Frozen Pizza
Frozen pizzas hit the spot when you need something quick and convenient for dinner. Here are some ways to upgrade them and take them to the next level.
By Emily M Alexander
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Cook
The Tartar Sauce Alternative You Need For Fish Sandwiches
What goes better with a fried fish sandwich than tartar sauce? Not a whole lot - except maybe a fresh, homemade remoulade or aioli slathered on top.
By Louise Rhind-Tutt
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Cook
Don't Just Slather Mayo On The Outside Of Grilled Cheese — Put It On The Inside Too
If you want to get the cheese pull you've dreamed of when you make a grilled cheese, you need to put mayonnaise inside the sandwich, not just on the exterior.
By Caryl Espinoza Jaen
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Food
What Is Flavacol And What's It Got To Do With Movie Theater Popcorn?
For cooks who want to recreate the most authentic movie theater popcorn, getting to know the product Flavacol and where to find it can change the game.
By Erica Martinez
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Cook
11 Unexpected Ways To Use Red Lobster Cheddar Bay Biscuit Mix
Red Lobster's Cheddar Bay Biscuits are so loved that the company sells a readymade biscuit mix; here are 11 creative ways to add CBB to your favorite recipes.
By Brian Good
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Food
Should You Or Should You Not Chew Caviar?
What chewing caviar actually does is move the roe from your tongue, which is rife with flavor receptors, to between your teeth, where there are none.
By Chris Sands
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Drink
The Life Hack You Never Knew You Needed For Opening A New Coffee Creamer
If you hate peeling off the stubborn foil seal on your bottle of coffee creamer, try checking the lid to see if it can act as an easy-open device.
By Avery Tomaso
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Cook
The Aluminum Foil Trick That Keeps Bananas From Ripening Too Quickly
If you can't seem to stop your bananas from turning brown and mushy, you can use just a tiny piece of foil or plastic wrap to extend the life of your bunch.
By Caryl Espinoza Jaen
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Cook
Should You Store Focaccia In The Fridge Or At Room Temperature?
Unless it's heaped with quick-to-spoil ingredients such as meats and cheese, focaccia should always be stored at room temperature instead of in the fridge.
By L Valeriote
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