Cory Fernandez

Keep it tender.

Don't be intimidated.

Because sometimes it’s just better!

No more dealing with pesky seeds going everywhere!

Don't even think about cooking another steak without reading this first.

This fancy sounding technique isn't as hard as you might think and once you master it, you can build lots of flavor.

Step one: Remove it from the plastic container.

It's easier than you might think and takes almost no time.

Because we all have those days.

It uses the most surprising pantry snack.

O charcuterie tree, O charcuterie tree!

This is such a smart hack.

It's probably hiding in your pantry!

Kneading or rising? Never heard of them.

We're so surprised by this!

Are you doing it wrong?

You’ll thank yourself later.

If you don’t love red wine, you will after this.

When the holidays finally roll around, one thing you know you’ll be doing is eating a lot of really delicious food. Amidst all of the honey-glazed ham, stuffing, mashed potatoes, and green bean casserole, you’re sure to have your fair share of roasted turkey come Thanksgiving. One feeling many of us are familiar with is post-Thanksgiving dinner fatigue.

What's your favorite slice?

Chances are you’ve stayed at a hotel and had the opportunity to try out the continental breakfast at some point in your life. During your stay, however, you’ve probably spent some time wondering what exactly a continental breakfast is or what does it even mean for a breakfast to be “continental”?While it may depend on the hotel itself, in general a continental breakfast typically comes with a set list of expectations.

What makes a kettle chip a “kettle chip” as opposed to any other kind of chip? This was the core of a debate that took place in our house over the weekend. The primary difference between regular chips and kettle chips is the processing method. Regular chips are continually cooked at a steady temperature all at once whereas kettle chips are cooked in batches. Kettle chips are also usually cut thicker than regular potato chips, which makes them crunchier.