Read through these tips and you’ll up your spice knowledge, learn some MacGyver-esque tricks, and even be able to make a more jolting decision about which type of coffee to reach for in the morning. Conquer all 10 and you’ll be a cooking problem-solver in no time.
Some recipes call for sweet paprika. Others call for hot or smoked. Most just say “paprika.” So what’s the difference between all of these? We go behind the bottle to decipher how this commonly used spice is labeled.
What’s a cook to do when you need to strain something but don’t have any cheesecloth? Turn to one of these alternatives using things you probably have lying around the house.
Can one letter change make such a big difference? Is cacao just a fancy way to say chocolate? The answer is here.
Kale chips were the snack food rage of 2013 but one of our biggest problems was that you had to eat them as soon as possible. Otherwise, they turn soggy. We’ve figured out an ingenious way to keep your kale chips snacktime-ready all week.
Bread pudding, French toast, and panzanella recipes typically call for day-old or stale bread instead of fresh bread so they soak up the liquid in the dish without turning overly soggy. If you only have fresh bread, here’s how to turn it “stale” in 15 minutes.
These green veggies are labeled differently at every grocery store. Is there actually a difference? We answer that question and more here.
Coconut flour has become a favorite flour substitute in gluten free baking for it’s nutty taste and soft texture. Here’s how to substitute it for all purpose flour in any recipe.
Reaching for the darkest java you can find to get your morning jolt? You might want to reconsider that decision.
Some instructions call for boiling bulgur wheat. Others call for steaming or just soaking in hot liquid. We show you how to make a perfect pot of bulgur every time.
and drumroll please…
Our most sought-after tip of 2013 shows you how to turn any pot into a steamer without the need for an actual steaming basket. Put on your MacGyver hats.