New Year’s resolutions are noble endeavors, and few are more popular than resolving to cook at home more in the new year. Cooking for yourself and your family saves you money on hefty delivery fees, helps you stick to your healthy eating goals, and may even help you to improve your culinary skills along the ...
Olive oil and canola oil are both common cooking oils that are often side by side on the grocery store shelf, but that’s essentially where the similarities stop. Both have something to offer, though, which is why we’re breaking down their key differences, benefits, and sharing tips for how to use them effectively with your ...
Any home cook worth their salt knows this ingredient is a non-negotiable kitchen staple. After all, a simple pinch can make everything from mushrooms to meat do one important and profoundly simple thing: taste like the best version of itself. But which salt is best? With myriad options to choose from these days, the basic ...
Most of us don’t grow up seeing canola on the dinner table the way we might see, say, a jar of olives. So canola oil naturally raises questions that olive, walnut, and coconut oils don’t. For example: What is canola oil made of? How is the oil made? By the time the oil winds up ...
Where do you fall in the great butter versus olive oil debate? Many butter enthusiasts consider themselves purists who wouldn’t dare compromise flavor just to cut down on saturated fat while olive oil devotees point to the celebrated health benefits (hello, antioxidants!) of the pantry favorite. In the ongoing butter vs olive oil discussion, both ...
Though it’s sometimes confused with saffron thanks to its bright golden color, turmeric is actually a member of the ginger family and has a long medicinal and culinary history. But it wasn’t until recently that this ancient Ayurvedic remedy was globally recognized and celebrated for all its healthful properties (not to mention delicious flavor). Ready ...
Wanna know the fastest way to recreate global flavors at home? Herbs! Every bunch has the power to transform your dish, and can do a lot more than serve as garnish. To celebrate all things green and leafy, here’s your definitive guide for cooking with herbs all year long.
There are few guilty pleasures as satisfying as sneaking in a spoonful of raw cookie dough while baking. In fact, the tradition is so popular that there are even ice cream flavors and candy bars modeled after this DIY treat. But is it really safe?
When it comes to kitchen staples and recipe ingredient lists, few items are as common as salt.
Buttered lobster tails, lobster sushi rolls, lobster mac and cheese—the possibilities are endless when it comes to cooking this delicious seafood.
Ham isn’t just for holiday dinners anymore. A delicious, juicy cut can make its way into meals at any time of the year, with a wow factor that is plain undeniable.
Here’s a riddle for you: What vegetable is a key ingredient in festive holiday pies, creamy orange lattes, and Instagram-worthy toasts?
The tents have been staked, the sleeping bags unrolled. Logs crackle on the fire, smoke wafts through the crisp mountain air.
For thousands of years, lentils have had a humble yet reliable place in our hearts—and in dishes as plain and simple as soup to more exotic fare like Indian dal. Lucky for us, they also happen to be an inexpensive source of sustenance. They taste amazing, too, with all the subtle earthiness of beans—but they’re ...
Google’s latest report on food trends shows more and more consumers searching for information about “functional foods,” or ingredients with specific health benefits—a category into which quinoa definitely falls. And even though it’s been popular for several years, many still don’t know how to cook with the tiny seed, let alone how to pronounce it.
In the 1930s, our lives (and breakfast options) were forever changed thanks to the invention of the blender. Smoothies became possible. And by the ’60s people were drinking their daily fruits and veggies.
Croissants, ladyfingers, cannoli, and tarts all have one thing in common: flour. It’s the basis of so many classic, decadent desserts—not to mention breads, biscuits, crackers, and savory pies. That explains why regular old flour is a staple in just about any home cook’s pantry.
Sometimes, simple is just better. Imagine a Sunday relaxing at home instead of brunching at the trendiest restaurant in town. Or how a bowl of fresh-made pasta with quick pesto might hit the spot in a way lobster raviolis with truffle butter gastrique just never will.
The best recipes always seem a little bit magical.
It’s no secret that restaurants are a little overzealous with oils. When you eat out, you could be taking in hundreds of extra calories from oils alone. But that doesn’t mean you should steer clear of oils—healthy fats are an essential part of balanced diet.
Whoever figured out how to cook and eat an artichoke is a genius. It just might be the most delectable edible flower there is.
Try baking with frozen butter for the fluffiest cookies and flakiest pie crusts.
Vinegar will not only help frozen meat thaw more quickly, but also tenderize it.
In the pantheon of perfect pantry staples, dried beans are especially valuable. They’ll last in the cupboard for months, and when you do decide to cook up a batch, they make a protein-packed and fiber-rich base for a meal. Another bonus—they’re incredibly budget-friendly.