Zucchini fritters sound simple until a batch comes out wet in the middle, falls apart on the pan, or absorbs more oil than expected. Zucchini holds a surprising amount of water, and what you do with that moisture before cooking makes the difference. Continue Reading
He Found This Pringles Can in His Grandpa’s Basement, and It Expired in 1996
A red Pringles can pulled from a grandfather’s basement looks like something from another era because it is. The old mascot, typography, and bilingual “Potato Chips / Chips de patates” packaging have long since disappeared from store shelves. Turn Continue Reading
No cornstarch? 6 substitutes that may already be in your kitchen
A sauce is already simmering, the filling is mixed, or the chicken is ready for its coating when you discover the cornstarch container is empty. That doesn't mean dinner has to stop. Several common flours and starches can take its place, but they Continue Reading
Short Ribs and Spare Ribs Aren’t the Same, and One Can Turn Tough If You Cook It Wrong
Short ribs and spare ribs sit beside each other on barbecue menus, so it's easy to assume you're choosing between two versions of the same cut. You're not. One comes from beef and the other is usually pork, and the differences go beyond the animal. Continue Reading
How to store carrots to keep them crisp: grandma’s simple trick
You buy a fresh bunch of carrots with firm roots and crisp green tops, put them in the refrigerator, and a week later they bend instead of snap. The carrots may still be usable, but they have lost the crunch that made them good for salads, snacks, Continue Reading
Most of This Chicken Chow Mein Is Done Before the Chicken Goes In
Chicken sounds like an ingredient that should hit the skillet near the start of chicken chow mein. In this version, most of dinner is already cooked before the chicken enters the pan. Tanya Schroeder uses shredded rotisserie chicken, so there is Continue Reading
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