Corn on the cob is America’s ninth most popular dish, according to YouGov. But it might rank even higher if not for the corn silk that clings tenaciously to the kernels — albeit for good reason: The sticky strands attract…
There’s nothing worse than boiling a pot of fresh green beans only to watch them lose their vibrant color. You already know to season the water with salt first and raise the boiling point past 212º, but there’s another household…
Boiling potatoes isn’t rocket science, and it’s because this task is so easy that you might overlook a crucial step. If you consistently find yourself with broken or unevenly cooked potatoes, here’s a tip: Always start potatoes in cold water.…
Nothing beats the vibrant, refreshing taste of freshly squeezed citrus juice. Whether you’re concocting a zesty cocktail or adding a tangy twist to a homemade salad dressing, every drop counts. However, extracting the maximum amount of juice from lemons, limes,…
This simple trick keeps your strips chewy and evenly cooked every time If you don’t like crispy bacon (we forgive you), here’s a simple trick for getting perfectly chewy, evenly cooked strips every time. Cook bacon in water. If you’ve…
In the United States, shrimp makes up more than 25% of all seafood consumed: It ranks number one in terms of amount with almost 6 pounds per person in 2021, according to Seafood Source. And it’s easy to see why.…
It’s the day after Thanksgiving and you’re still reveling in the hard work you put into making a delicious feast the day prior. When you take out the leftover mashed potatoes, stuffing, and gravy for a quick leftover lunch, you…
It’s Thanksgiving morning, and you’ve probably been up since the crack of dawn getting your turkey prepped and into the oven. You’re about to baste that baby for the first time when you realize you forgot to buy that thing…
Some say Chinese food tastes better the next day, and who are we to argue when science confirms it? Per Dr. Kantha Shelke of the Institute of Food Technologists, all those aromatic ingredients undergo some tasty chemical reactions while cooking, and these…
Master the classic French stew of white beans and duck confit The revival of classic French cooking is still going strong, so if you’ve already tried your hand at homemade croissants and taken boeuf bourguignon for a spin, it’s time…
