Scrambled eggs can go from soft curds to a dry pile in less time than it takes to make the toast. The problem often happens near the end, when the eggs look close to done and we give them another minute in the pan. That extra cooking time matters Continue Reading
You Can Use an Immersion Blender for Mashed Potatoes, Just Don’t Move It Like You Normally Would
Immersion blenders are built to move through food. Drop one into a pot of soup, run it across the bottom, and chunks disappear into a smooth puree. Mashed potatoes call for almost the opposite approach. Moving the running blade around the bowl can Continue Reading
Your Outdoor Basil Doesn’t Have to Disappear When Summer Ends
Basil can look full and productive through late summer, then cold nights bring the growing season to a fast end. That does not mean you need to start over with seeds or rely on small packs of basil from the grocery store. Before the outdoor Continue Reading
A Can of Beans Is the Unexpected Addition She Now Makes to Every Jar of Pasta Sauce
Beans can be an inexpensive way to add more protein and fiber to meals, but that does not help much if you dislike their taste or texture. Serving more beans on the side was never going to work for one Reddit cook who described them as "mealy bland Continue Reading
The Pot Roast Step You Shouldn’t Skip Before the Long Cook
Pot roast spends hours cooking at a low temperature, so it can seem as if everything that matters happens inside the Dutch oven or slow cooker. The meat, broth, onions, carrots, and seasonings go in, then time takes care of the rest. Reddit user Continue Reading
There’s a Reason Some Pizza Pans Have Holes Across the Bottom
Pizza pans covered with small holes can look like they were made for frozen or prebaked pizza. Raw dough seems like it might sag into the openings, stick, or make a mess before the crust has time to set. Reddit user u/Disaster_pirate had the same Continue Reading
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