The Water Hack That Makes Peeling Hard-Boiled Eggs Easier Than Ever
Hard-boiling eggs is super simple. Peeling them once they're done cooking is where things can get tricky, but this easy water trick can help.
Read MoreKalea Martin
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Stories By Kalea Martin
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The Water Hack That Yields The Crispiest Bacon Results
It's a surprising technique, but you'll get the crispiest bacon ever (and help prevent your bacon from shrinking) if you introduce water to the cooking process.
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The Reason We Eat Turkey On Thanksgiving
The Pilgrims didn't eat Turkey during the first Thanksgiving, so why do we? You can thank practicality, one author's passionate lobbying, and Abe Lincoln.
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Candy Corn Wasn't Always A Once-A-Year Halloween Treat
Today candy corn is largely associated with Halloween, but that wasn't always the case. When it first came out, candy corn had no ties to the holiday.
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Bear Claws Are Sometimes A Donut, Sometimes Not
They're sold at donut shops, but bear claws aren't always donuts. Depending on how they're made, they could be donuts or something more like a Danish.
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Giada De Laurentiis' Cheese Trick Leaves No Noodle Uncoated
Giada De Laurentiis puts freshly grated Parmesan cheese on pasta noodles before tossing them with sauce to help the sauce stick to the noodles.
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The Type Of Salt Ina Garten Uses In All Her Recipes
Ina Garten swears by Diamond Kosher Salt and uses it in all of her recipes. It is less salty and adheres better to food than other salt types.
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How You Could Be Getting More Out Of The Whole Foods Fishmonger
The fishmongers at Whole Foods provide many services, including butchering and preparing all types of seafood. Some locations even cook and marinate seafood.
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How Banging Your Baking Sheet Leads To Better Cookies
Though banging your baking a pan against the counter is normal when making macarons, it can also improve the texture of other types of cookies too.
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The Reason Grape Ice Cream Doesn't Really Exist
While you can generally find fruit-flavored ice creams at most ice cream shops, grape ice cream is extremely hard to come by. There's a reason for that.
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We Know It's Tempting, But You Shouldn't Cook Brisket On The Grill
Grilling is a great way to impart a distinct smokey flavor into meat, but there are certain cuts that you just shouldn't grill. Brisket is one of those cuts.
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The Acidic Secret Ingredient That Makes Rice Fluffier Than Ever
Fluffy rice is a satisfying addition to so many meals, but it's not always easy to make. There is an ingredient that can help make the process foolproof though.
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Why You Should Reconsider Using Chocolate Chips In Your Cookies
We don't think there's anything as classic as a chocolate chip. Still, there's a few reasons you might want to reconsider using chocolate chips to your recipe.
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Hear Us Out — You Should Be Cooking Hard-Boiled Eggs On The Grill
While hard boiling your eggs in water is the standard method, it isn't your only option. Turns out, your grill makes super tasty hard-boiled eggs too.
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You're Not Wrong, Shopping Carts Are Bigger Than Ever
Grocery store shopping carts are getting bigger, and businesses have discovered that the size and design of a shopping cart influences how much you spend.
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Why You Should Avoid Using Your Oven's Self-Cleaning Setting
Your oven's self-cleaning setting was created for convenience but it can end up being more trouble than it's worth and can produce harmful fumes.
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Yes, Butter Temperature Actually Matters When It Comes To Baking
When it comes to butter, you can usually use margarine in its place, however, when baking you can't use melted, softened, or cold butter interchangeably.
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A Little Cooking Spray Makes Grating Cheese Easier Than Ever
Freshly shredding your cheese is worth the effort, but it's a real pain when cheese gets stuck in your grater. A little cooking spray can help.
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Why Ina Garten Always Follows Recipes To A T
It might surprise you, but Ina Garten always follows recipes, even her own! Despite cooking on TV for 20 years, Garten says she follows the instruction exactly.
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How To Ask For Substitutions At A Restaurant Without Being Rude
If you're browsing a menu and find a dish you like but and ingredient you don't, your first thought is probably to ask for a substitution.
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The Pantry Staple Jacques Pépin Uses To Thicken Watery Soup
The most common way to fix thicken soups is to add a slurry made from flour or starch or to simply let it reduce. But Jacques Pépin has a different approach.
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The Only Knife You Should Be Using To Cut Avocados
Most people consider size and sharpness when deciding what knife to use, however, when cutting avocados, the material of the blade matters just as much.
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The Reason Authentic Parmesan Cheese Wheels Are Imprinted With Dots
Find out how to recognize an authentic wheel of Parmigiano Reggiano and what the stencil-pressed dots on the rind mean for the quality of the product.
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The Difference Between Shepherd's Pie And Cottage Pie Comes Down To The Meat
Shepherd's pie and cottage pie are similar, but a few key differences set them apart. If you don't have those straight, you've probably been mixing them up.
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Why Sandwiches Taste Better From A Deli
While food tends to taste better when it's made by someone other than yourself, this isn't the only reason sandwiches from the deli always seem to reign supreme
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The Reason Baked Alaska Doesn't Melt
Even though ice cream is one of the main ingredients and the dessert gets baked in a hot oven, somehow baked Alaska doesn't melt.
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The Rubber Band Trick Martha Stewart Uses To Open Stubborn Jars
If struggling to open a jar is really starting to cut into your cooking time, Martha Stewart's rubber band trick is sure to come in handy.
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