Penne Rigate Vs Mostaccioli: How Do These Italian Pastas Differ?
Penna rigate and mostaccioli certainly look similar, but they're not the same. Here's how you can tell these classic Italian pastas apart, once and for all.
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The Pros And Cons Of Cooking With Canned Beans
There are so many unique and convenient uses for canned beans, it's hard not to love cooking with them. Here's the scoop on the pros and cons of using them. -
What Nigella Lawson Eats Every Day
Nigella Lawson knows how to cook great food, but what does she eat on an average day? From roast chicken to an abundance of avocado, we have the answers. -
Mistakes Pros Never Make With Homemade Ravioli
If your ravioli never turns out quite the way you want it to at home, discover the mistakes experts never make with the homemade stuffed pasta. -
How Celebrity Chefs Upgrade Hot Dogs
There are many ways you can upgrade hot dogs that go beyond ketchup or mustard. From nacho dogs to apple pie hot dogs, take a look at how celebs serve them. -
Mistakes Experts Say To Avoid When Cooking Crab Cakes At Home
Chefs have long been perfecting the crab cake, a crispy fritter full of delicious crab meat. But, here are the mistakes experts say home chefs should avoid. -
Send Scrambled Eggs To New Heights With This French Sauce
Do you consider ketchup on scrambled eggs the best thing since sliced bread? Well, the condiment's top spot might be toast if you try this awesome French sauce. -
Canned Corn Becomes The Ultimate Salad Topping With A Little Help From The Air Fryer
If you're looking for a tasty way to add texture to a salad, canned corn is the way to go. It becomes a particularly delightful topping if you air fry it first. -
The Unlikely Ingredient To Swap Out For Eggs When Making Fried Chicken
Whether it's due to an allergy, aversion, or simply unavailability, eggs may not be an option when making fried chicken. Fortunately, there's a simple solution. -
Canned Corn Brings A Varied Texture To Creamy Mashed Potatoes
While there's nothing inherently wrong with uniformly creamy mashed potatoes, if you want to vary the texture while aiding the taste, incorporate canned corn. -
11 Expert-Approved Reasons To Start Cooking With Buckwheat Again
We spoke with three culinary experts who love cooking with buckwheat. Here are 11 reasons you should start cooking with this seed that acts like a grain again. -
Experts Reveal The Breading Mistakes That Are Ruining Your Fried Chicken
Breaded fried chicken can be a delicious at-home treat, but a few mistakes can trip you up. We spoke to experts to learn all about breading mistakes. -
Costco's Viral Chicken Bake Pizza Sadly Isn't Real, But Here's How You Can Make It
TikTok trends can sometimes lead us astray, and the viral Costco chicken bake pizza sadly seems to be a hoax. But the good news? You can make one yourself. -
11 Ways To Upgrade Your Potato Soup Like A Pro
Taking potato soup to the next level isn't hard or complicated. We asked four experts how to upgrade a simple homemade potato soup like a pro. -
The Viral Hack That Turns Grilled Cheese And Tomato Soup Into One Sandwich
TikTok is notorious for its questionable culinary hacks. This grilled cheese sandwich with tomato soup inside may look delicious, but some aren't so sure. -
Why You'll Want To Air Fry Canned Peas
The air fryer is a kitchen miracle with myriad uses. You can even give canned peas a crunchy, satisfying kick with this time-saving appliance. -
Mistakes Chefs Want You To Avoid When Cooking With Jalapeños
Jalapeños are so much more than an ingredient that adds some heat to your meals. Expert chefs weigh in on what you should avoid when cooking with these peppers. -
When Making Gumbo, Patience Is Key
Good things come to those who wait, so great gumbo must take time. Don't just take our word for it. We got this tip from the chef of a New Orleans eatery. -
Chefs Explain What Sorghum Is And What You Can Do With It
Sorghum gum is a versatile but under-utilized grain. We consulted six expert chefs to learn about the ins and outs of this gluten-free ingredient. -
12 Ways To Make Canned Ravioli Taste Homemade
There's no reason that you have to eat canned ravioli exactly as it comes since there are lots of ways to jazz it up. Here's how to make it taste homemade. -
7 Highest Quality And 6 Lowest Quality Frozen Vegetables
Some vegetables are great candidates for freezing, while others simply aren't. These are some of the highest and lowest quality frozen vegetables to stock up on -
The Mistake You're Making When Preparing Bacon In The Microwave
Microwaving bacon is quick and convenient. However, there is one mistake you're probably making that's keeping this breakfast staple from being its best. -
The Type Of Pot For Making Gumbo Matters. Here's The Best One
Making excellent gumbo is about more than achieving the right balance of ingredients. You'll also want to use the best type of pot possible. -
14 Expert Techniques For Cooking Beans You Need To Try
Beans don't have to be boring. We consulted four experts to tell us all about beans, and they delivered. Here are some top-tier bean-cooking tips. -
The Unhealthiest Pre-Packaged Frozen Meatballs You Can Buy
If you're interested in how healthy your meatball dinner is, take note of this list of the unhealthiest pre-packaged, frozen meatballs available. -
13 Ingredients Chefs Use In Tuna Salad Instead Of Mayo
Expert chefs have shared their insights on what they believe to be some of the best substitutes for mayo in tuna salad. Here are 13 mayonnaise alternatives. -
Why It's A Mistake To Use A Food Processor When Making Mashed Potatoes
Though the mighty food processor can do a lot of things, one thing you shouldn't use it for is mashing potatoes. Here's why and what to use instead.
