Eggs sit beside milk in refrigerated cases across the United States, while shoppers in much of Europe can pick up a carton from an unrefrigerated shelf. The difference can make one country look like it is taking a food safety precaution the other has Continue Reading
Hong Kong Cooks Add One Thing to Scrambled Eggs That Makes Them Harder to Overcook
Scrambled eggs can go from soft and glossy to firm and rubbery while you're buttering toast or pouring coffee. Hong Kong cafés have a way to give cooks more room before that happens. A small amount of starch mixed with liquid goes into the raw eggs Continue Reading
Your Corn Doesn’t Need More Seasoning Before It Cooks: The Flavor Goes Into the Butter After
Corn on the cob often gets seasoned before it reaches the grill or boiling water, but this method saves the extra flavor for the end. Lemon pepper gets mixed into softened butter, then spread over the corn after cooking. The hot kernels melt the Continue Reading
I Haven’t Put Sugar in My Banana Bread for 15 Years: I Use This Instead
Banana bread recipes can call for a full cup of granulated sugar even when several ripe bananas are already bringing plenty of sweetness to the loaf. About 15 years ago, I decided that was more sweetness than I wanted and replaced the sugar with Continue Reading
Those Green Onions on Your Windowsill Are Growing, but the Water Isn’t Feeding Them
Green onion ends can make a glass of water look like a tiny vegetable garden. One gardener put cut grocery store onions on a windowsill and, eight days later, harvested new stalks that had reached more than 12 inches. The roots were in water, the Continue Reading
Your Knife Can’t Tell Where Asparagus Gets Tender, but Your Hands Can
Asparagus often gets lined up on a cutting board so the bottom inch or two can come off in one clean slice. That means guessing where the woody part ends. There is another way that doesn't need a knife. Bend each spear near the bottom and let the Continue Reading
Don’t Add Buffalo Sauce to Cauliflower Before It Bakes, Wait 20 Minutes
Buffalo cauliflower sounds simple enough to make in one step: coat the florets, add the sauce, and put everything in the oven. This recipe holds the Buffalo sauce back. The cauliflower gets a flour and garlic batter first, followed by 20 minutes in a Continue Reading
Crispy Air Fryer Tofu Starts 30 Minutes Before You Turn the Air Fryer On
Tofu can spend 15 minutes in an air fryer and still come out softer than expected. More heat isn't always the answer. Crisp tofu starts before the basket gets hot, while the block is still sitting on the counter. Extra moisture works against the Continue Reading
She Planted 109 Garlic Cloves This Fall So She Can Cook With the Harvest Next Summer
Garlic pulled from the garden doesn't all have to head for the kitchen. One gardener in Southern Ontario selected the biggest cloves from this year's harvest and put 109 of them back into a raised bed. The cloves will spend winter beneath the soil Continue Reading
If Your Frozen Sweet Potato Fries Always Come Out Soggy, You’re Probably Making This One Mistake
Frozen sweet potato fries seem like they should be impossible to mess up. Open the bag, dump them into the air fryer, and wait for crisp edges. Then the basket comes out with fries that are hot but still soft. The problem may not be the brand or the Continue Reading
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