Yes, Guinness is definitely traditional for stews, and with good reason! Its roasted, malty flavors enhance those already present in the stew and take it to whole 'nother level of awesomeness. But Gui...
Tomato paste is the secret ingredient that adds depth to our soups and an extra boost flavor to our homemade sauces. We couldn't get through a week in the kitchen without it! We've tried a lot of diff...
If you're making something chocolaty - crinkle cookies, chocolate mousse, brownies, fudge - and really want to turn up the chocolate flavor, there's a simple trick you can use with just about any reci...
There's not a lot of actual meat on ham hocks, but boy oh boy, do they add flavor! Throw one of these strange knobby looking things in a pot of beans or some braising greens, and your whole dish will ...
We love bacon as much as the next omnivore, and we love using it in our cooking even more. A slice or two of slowly-rendered bacon is a great way to start off a soup or a braise. Recently, we've start...
Making a pot of rice to serve with dinner is nearly automatic. But having plain rice day after day can get...well...a little boring, don't you think? That's why we've started experimenting with adding...
For a long time, we were intimidated by that innocent little phrase at the end of the recipe: "Adjust seasonings to taste." If we don't know what the dish is supposed to taste like, how are we suppose...
Did anyone have the chance to make some homemade barbecue sauce over the weekend? If you did, you're probably eager for more excuses to slather on the sauce even when ribs aren't on the menu! Here are...
Or rather, under it! We love the little bursts of smoky fragrance that come when herbs from a dry rub or marinade fall onto the hot coals, so we figured why not do it on purpose? ...
This spice is the new darling in our kitchen. We've been adding a pinch or three to everything from scrambled eggs to tomato soup, and we think you should too! Are you already a fan of this spice?...
Ok, so you've probably gathered by now that we go a bit head-over-heels for caramelized onions here at the Kitchn. We've talked about how we make big batches, use them in everything, and then freeze t...
Do you ever taste a dish at the end of cooking and think that it tastes okay, but just kind of...blah? What you need is something to perk up the flavors, and in our kitchen, that "something" we reach ...
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