Dish Types

Here's what you need to know as we head into cookie season.

Avoid these mistakes and you'll have holiday cookies to reach for all season long.

A simple step that takes just a couple of minutes makes a world of difference.

Smooth gravy in 1 minute!

Breadcrumbs and croutons are great, but this ... is even better!

This rustic dessert is easy and delicious.

We put the two thickeners to the test to see which one made the smoothest, best-tasting gravy.

Here's the difference.

These are the best ways to keep your brown sugar soft so it's always ready.

Use this clever folding trick to get the parchment paper just right.

This is the one baking rule you should break!

And it takes just seconds.

The only thing you need is already in your refrigerator!

If you believe blended coffee frappes are totally irresistible, coffee milk will be right up your alley.

Last week I made a list of small bite meals around the world. One item on this list was meze, which is a collection of finger foods. A meze is a big part of the dining experience in Eastern Mediterranean, Middle Eastern, and Arab countries. The word “meze” means “taste” and/or “snack.” The concept is very similar to the tapas of Spain, but with different ingredients.

Because sweet treats are too good to waste.

Get ahead in the kitchen.

"I aspire to be this put-together," one commenter said on TikTok.

A board covered in flavorful butter? Yes, please!

It was also the fastest method!

A winning chicken dinner for adults and kids alike.

Let’s be honest — when it comes to popcorn, the plain stuff is kind of boring. I’m not saying I’d turn it down, but it just feels a little lackluster. Sure, it has the crunch factor going for it (I’ll give it that), but there’s no flavor or pizzazz. Let’s call popcorn what it really is: a bite-sized vessel waiting to get loaded up with all of your favorite flavors and toppings. Each of these five simple bowls of popcorn starts off the same way.

Apple cider and apple juice look quite similar but can be made, packaged, and labeled in different ways. Learn the differences between apple juice and apple cider here.

This store-bought ingredient makes for a mouthwatering meatloaf.

Is there really a difference between ice cream and gelato? Or is gelato just a fancier name for regular ol' ice cream?

No more guesswork.

Yes, we all know that lettuce is the foundation of most salads, but c’mon — lettuce has so much more to give! I love that you don’t have to use up a whole head at once — one head in the crisper drawer can be used in so many different ways over the course of days, so you won’t ever feel like you’re eating the same thing over and over again.

"The whole tail will just loosen and come right out!" she said in the video.

Here's the absolute best way to freeze lasagna.

It's time to step up your bread-and-butter game.

You'll always have meals ready to go with these tips.

Have you ever reached for the eggs while baking only to realize that the recipe calls for large eggs, and you only have extra-large? Or have you ever eyed the medium eggs at the grocery store and wondered how different they really are from jumbo? Eggs come in different sizes and they differ quite a bit in both weight and volume. When a recipe calls for an egg, substituting them with one size smaller or bigger is not a major problem.

Most recipes call for them — but they actually aren't essential.

Did a bin of firm, underripe avocados dash your hopes for a piece of avocado toast once again? I don’t mean avocados that are still rock-hard — those specimens that seem like they require a chainsaw to cut open. I’m talking about the avocados that dash your plans because they’re just a little too firm for making your favorite batch of guacamole.

Knowing when you can stop kneading the dough is among the more mysterious aspects of baking bread. Sure, it’s no longer a wobbly mess of bubble-gummy dough, but is it really done? To find out, there are ways to tell whether the dough is ready after kneading it for 10-12 minutes by hand or 8-10 minutes in a mixer. Here are a few clues to look for. The point of kneading dough is to strengthen the gluten, which are the stringy bands of proteins that give bread its structure and texture.

If you're cooking Thanksgiving dinner for just two, you can easily whip up mashed potatoes without making a Thanksgiving-sized pot-full.

Prettier loaves ahead!

A member of the kelp family, kombu is a seaweed that makes for a versatile pantry ingredient, providing dishes with umami flavor, nutrients, and minerals. While most kombu comes from Hokkaidō, Japan, it is also cultivated in Korea, where it is known as dashima, and China, where it is known as haidai. (Maine kelp is similar and can be substituted for kombu.) Dried kombu can be used to make Japanese dashi (a savory broth), added to beans to make them more digestible, and eaten in salads.

I think we can all agree that bacon is pretty irresistible as is. That crispy, crunchy texture and smoky flavor can liven up breakfast plates and add an extra oomph to salads and sandwiches. Which is precisely why it’s time to up the ante on your next batch of bacon with the help of a few rich, sweet, spicy, and savory upgrades. Even though it doesn’t necessarily come with a mild flavor, bacon is a total blank canvas.

There are a whole lot of decisions to make in a diner. Do you want scrambled or fried eggs? Hash browns or home fries? White or wheat toast? When it comes to which sweet drink to enjoy, it’s a question of whether you want a malted shake or a milkshake. The difference between malted shake and milkshake is the use of malted milk powder. Read more to know difference between the two.

I don’t bake with yeast all that often, but I always reach for the packets of dry yeast when I do. But what about those little cakes of fresh yeast, the ones professional bakers are always talking about? It was time to find out more about fresh (or cake) yeast, and see what the fuss was all about. How is it different from dried yeast, is it easy to use, and would breads made from fresh yeast taste better?

When it comes to egg preparation, you really can’t get more versatile than hard-boiled. Whether you peel and eat them as is, devil them, or make them into their own salad, this is one satisfying food, either for breakfast, lunch or dinner. But don’t stop there — it’s time to break out of your shell and explore all the other egg-cellent possibilities. We’ve come up with quick and easy ways to make even the simplest preparation better.

English breakfast, Irish breakfast, Scottish breakfast … why are they served at breakfast, and is there really any difference between them? According to Frank Sanchez of Upton Tea Imports, each breakfast tea blend has it owns flavor profile and different caffeine levels. Breakfast teas are black tea blends intended to accompany a hearty, rich morning meal (think of the full English breakfast or fry-up) and are therefore more robust than afternoon tea blends.

Simple but very clever!

Try this simple trick for quick and easy tarts.

Well, that sure frees up a lot of refrigerator space!

Plus, how to make each at home.

Parchment paper is truly a magical tool!

Whether we’re headed across campus for class or into the office for work, chances are that most of us have a travel mug of something caffeinated in our hands. According to the National Coffee Association, Americans drink an estimated 517 million cups of coffee per day, and 43 percent of those cups are either lattes, cappuccinos, or macchiatos. That means nearly half of all coffee consumed in the United States involves some variation of coffee + milk + foam.

Here's everything you've ever wanted to know, including how they get their names.

These are the two best ways to do it!

Take your pasta salad to the next level.

Here's how long it lasts, plus how to prolong its life.

Take this 60-second survey so we can help.

Further proof that it's our differences that make us beautiful.

Pretzel pie crust? Yes, please!

Here's everything you need to know about marinating meat, seafood, and more.

Making this easy ingredient swap will take your meatballs to the next level.

Love this for us!

Remember this one step when making your salads from now on.

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

It's the key to super tasty drinks, sweets, and fruit salads.

Add one simple ingredient for guaranteed success.

February is Soup Month at The Kitchn, so I thought that I would look at some great soup and wine combinations. Traditionally, soup has been considered a difficult course to pair with wine. The reason for this is texture. Pairing liquid with liquid simply did not seem like an appealing combination. Well, as we all know, there is soup and there is soup.So don’t let incumbent ideas about food pairing stop you from enjoying a glass of wine with your next soup dish.

Rich, long-simmered stews are as satisfying to eat as they are to make. It’s all about building layers of flavor and then stepping away from the stove to let the low heat gently do its magic. You don’t need a recipe – just a few basic guidelines will help create the perfect stew!Note for Vegetarians – Sure, you can make stew, too! Instead of meat, try adding about a pound of mushrooms and a pound of potatoes.

Cucumbers are far more versatile than you might imagine. Their mild, slightly sweet flavor makes them the perfect palate for most any flavor–Asian, Latin American, Middle Eastern, you name it!Here are a few of our favorite ways to use up summer cucumbers while they’re still fresh and crunchy. What are yours?Make Pickles. It’s not nearly so hard to make pickles as you might imagine since the majority of the work comes if you want to can them for long-term storage.

If you’re like me, you’re always looking for a quick but filling and nutritious meal on a busy day. One thing I’ve learned to do is to tuck a few sweet potatoes into the oven whenever I’m baking something. That way, I have a head start on a delicious, nutritious meal, ready to go whenever I’m hungry but pressed for time. Read on for several suggestions for how to use a baked sweet potato.

In case you haven’t heard, avocados taste great. And whether you use them to make guacamole or the ever-popular avocado toast, they also make a great snack. Which is why, today, I want to look deeper into avocado’s bag of tricks and show you what else this fruit can do — beyond getting smashed into a creamy spread. Almost all of these bites are raw and don’t require cooking or heat (hooray!

With no one to hold us accountable, my husband and I have been known to devour entire bags of chips with bowls of salsa and call it dinner. A household of two can sometimes lead to strange dining decisions. However, we do try to limit this kind of activity to the occasional dalliance by keeping the cupboards stocked with a few dinner essentials. Since I work as a food writer, you’d think that my husband and I would eat like rock stars all day, every day. Not so.

Pickling involves little more than marinating vegetables over time. How much time depends on the method. And for new picklers, the best way to try it out is through refrigerator pickling. You don’t need a garden’s worth of vegetables or canning equipment – just pick a vegetable (or several), add spices and brine, and into the fridge it goes. Best eaten within a week or two, this method is your answer for quick and fresh pickled fare. 1.

Day 3: Wednesday, March 5 Assignment: Find 5 new recipes to make for breakfast The Cooking Cure: See all assignments so far here. Earlier this week, we took a good hard look at our breakfast routines, and yesterday, we set some brand new breakfast goals for ourselves — now comes a really fun assignment! Today, we’re asking you to get cozy on the couch with your laptop or a pile of favorite cookbooks (or both!

If you’re anything like me, the emergence from bed in the morning is propelled by the thought of that first cup of coffee, steaming hot, that warms your hands and gets the day perked up. Here’s a little habit I’ve fallen into lately to make that first cup of coffee stay hotter longer. We keep our kitchen pretty chilly in the wintertime, and I was noticing that my coffee mug felt positively frosty when I pulled it out of the drawer.