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Food
The Crowd-Favorite Girl Scout Cookie Giada De Laurentiis Doesn't Like
Who doesn't love Girl Scout cookies? Yet for every favorite someone has, another person isn't a fan and the flavor disdained by Giada De Laurentiis is a shock.
By Erica Martinez
Cook
Hold Up, José Andrés Dips His Potato Chips In Stew
By Arianna Endicott
Restaurants
Starbucks Continues Its Lavender Era With New Oatmilk Chill
By Annie Epstein
Drink
You Should Test Your Punch Bowl For Leaks Before Batching co*cktails
By L Valeriote
Cook
Boost The Flavor Of Your Collard Greens With An Easy Water Swap
By Emily Voss
More Stories
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Cook
Hold Up, José Andrés Dips His Potato Chips In Stew
José Andrés' favorite chips and dip combo actually involves a tasty stew, creating an easy and delicious meal that can be adapted to your tastes.
By Arianna Endicott
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Restaurants
Starbucks Continues Its Lavender Era With New Oatmilk Chill
Starbucks is in its lavender era with the release of yet another drink featuring the floral herb. The new Lavender Oatmilk Chill is a caffeine free sipper.
By Annie Epstein
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Cook
Reheat Leftover Ham In The Oven To Make It Taste Good The Second Time Around
Reheated meat often turns out dry, but a classic honey-glazed ham can be restored to its juicy glory so long as you use the oven and a few extra tips.
By Emily Voss
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Cook
Coffee Is The Secret Ingredient That Adds A Strong Kick To Bacon
If you love the morning combo of coffee and bacon, now there's a way to enjoy them even more closely in this special recipe that offers a java-infused marinade.
By L Valeriote
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Food
Why Some States Are Banning Lab-Grown Meat
Lab-grown meat is a growing industry that has many proponents and many critics. Here's why some U.S. states are trying to ban the manufacture and sale of it.
By Chris Sands
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Cook
How To Clean Asparagus Perfectly Every Time
Asparagus is one of those veg that's delicious, quick to prepare, but can be tricky to clean thanks to their odd nature. Fortunately, it's easier than it seems.
By Khyati Dand
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Cook
The Secret Ingredient José Andrés Tops His Garbanzo Beans With
Humanitarian and chef José Andrés is known for his delicious and creative combinations with Spanish flair, and his garbanzo bean topping is no exception.
By Annie Epstein
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Food
What Is Glögg And How Do You Drink It Traditionally?
Glögg is a Swedish take on mulled wine -- but not just any old mulled wine! This cozy drink includes extra alcohol and comes with its own snacks.
By L Valeriote
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Cook
The Unique Ingredients Queen Elizabeth Sprinkled On Her Scrambled Eggs
Queen Elizabeth was known for her regimented diet, but occasionally, she would indulge in some truly delicious eggs with a very unique topping.
By Louise Rhind-Tutt
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Food
The Beer-Inspired Origins Of Conveyor Belt Sushi
Yes, the originator of the sushi conveyor belt, also called kaiten-zushi, was actually inspired by a trip he took to a beer factory in the 1950s.
By Bridget Kitson
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Cook
The Secret To Easy Corn On The Cob Is In Your Slow Cooker
Corn on the cob can be enjoyed pretty much all year round but if you don't have a grill at hand, consider easily preparing it in your slow cooker.
By Jennifer Mathews
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Cook
How Bobby Flay Cooks A Juicy Steak Every Time
If you want a juicy, perfectly cooked steak worthy of a pro every time, chef Bobby Flay has some tips. And it all has to do with the right temperature.
By Louise Rhind-Tutt
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Cook
Take Leftover Holiday Lamb And Make A Savory Shepherd's Pie
Your leftover holiday lamb is already bursting with savory flavor, and can be easily transformedinto a rich, bubbly, and creamy sherperd’s pie.
By Sarah Mohamed
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Food
The Key Difference Between Naan And Roti Bread
The most distinguishing difference between naan and roti is that the former is a leavened bread, making it thick and fluffy, while the latter is not.
By Khyati Dand
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Drink
Despite Their Similar Shape, Highball And Collins Glasses Are Not The Same
Collins glasses are designed to hold drinks with more than two components; highball glasses are intended for mixed drinks made from a single spirit and a mixer.
By Catherine Rickman
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Cook
6 Canned Meats You Should Buy And 4 You Should Avoid
Grab your shopping list as I sort through my picks for the canned meats everyone needs in their pantry - and the ones everyone should always avoid.
By Brian Good
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Cook
The Step Rachael Ray Never Skips When Making Quesadillas
If you want the most delicious quesadillas ever, take a tip from celeb chef Rachael Ray and follow the one step she never skips when making the Mexican dish.
By Jennifer Mathews
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Drink
The Desperate Wartime Origins Of The Kir Royale co*cktail
The Kir Royale was created by a French Catholic priest named Felix Kir, who was a key figure in the French resistance against the Nazis during World War II.
By Erica Martinez
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Cook
The One-To-One Bread Flour Substitute You Should Memorize
If you run out of an ingredient when baking, all hope is not lost. There are plenty of swaps that work just as well including this one-to-one flour substitute.
By Khyati Dand
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Cook
31 Mouthwatering Sauce Recipes
Who doesn't love a good sauce? From mustard sauce to the amazing aioli, let's dive in to these terrific sauces, and get your mouth watering!
By Suzannah Kolbeck
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Cook
Baking Soda Is The Ingredient Your Stir-Fry Is Missing
If you want to enhance your stir-fry with meat that melts in your mouth, then you need to try velveting, which relies on a baking soda marinade.
By Sarah Mohamed
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Drink
Add Canned Condensed Milk To Red Wine For A Sweet And Creamy Twist
Drizzling a bit of condensed milk into your glass of red wine might sound unusual, but the flavors actually complement each other beautifully.
By Avery Tomaso
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Cook
The Secret To Getting The Buttery Soft Texture Of Milk Bread
Japanese milk bread is known for its unbelievably soft and fluffy texture, and achieving it at home requires a special technique that's simple but effective.
By Erica Martinez
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Cook
How Giada De Laurentiis Turns Brie Into A Sweet And Savory Dip
Whipped cheeses can be a great topping for crostinis and a dip for veggies; here's how Giada De Laurentiis turns brie into a creamy sweet and savory delight.
By Avery Tomaso
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Cook
The Easy Tip To Separate Your Bacon Without Stretching It
Whether you're cooking the whole package or just a few slices of bacon for a BLT, there's a way to separate the strips without stretching or tearing them.
By Jennifer Mathews
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Cook
How To Reheat Rotisserie Chicken To Keep The Skin Nice And Crispy
Nothing is sadder than floppy skin on a rotisserie chicken, so use our recommended method to reheat the meat for a crisp outside and juicy interior.
By Louise Rhind-Tutt
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Cook
A Paper Bag Is Key To Making Jalapeños Last Longer In The Fridge
If you've got a haul of jalapeños and don't know how to keep them fresh, the good news is you can pop them into the fridge -- just keep them dry.
By Caryl Espinoza Jaen
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Cook
How A Near-Empty Mayo Jar Can Shake Up Your Next Pasta Salad
To use up those annoying leftovers in a mayo jar that you can barely reach, toss in some pasta salad for a delicious, convenient, portable meal.
By Hannah Beach
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Food
The Oldest Pub In The World Has Been Around Since 900 AD
The oldest pub dates back to more than a thousand years ago, located deep in the heart of Ireland, on the iconic river Shannon -- and you can still visit today.
By Bridget Kitson
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