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Food
How Long Canned Tuna Is Good For Once It's Opened
Got an open can of tuna but can't finish it all in one go? Stick that sucker in the fridge and, if stored properly, it should last about four days.
By Caryl Espinoza Jaen
Exclusives
Andrew Zimmern's Go-To Chicago Restaurant For Birria - Exclusive
By Jennifer Mathews
Cook
Is There A Flavor Difference Between Pork Shoulder And Pork Butt?
By Joey DeGrado
Drink
Giada De Laurentiis' Favorite Smoothie To Replace Morning Coffee
By L Valeriote
Cook
How To Open A Pineapple Without Using A Knife
By Erica Martinez
More Stories
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Exclusives
Andrew Zimmern's Go-To Chicago Restaurant For Birria - Exclusive
When asked about his preferred dining spots when not making tacos at home, Andrew Zimmern told Food Republic he loves Birrieria Zaragoza in Chicago.
By Jennifer Mathews
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Cook
Is There A Flavor Difference Between Pork Shoulder And Pork Butt?
Pork shoulder and pork butt might sound like they are wholly different cuts of meat but they have big differences. Here's how the flavor is translated in each.
By Joey DeGrado
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Cook
The Best Type Of Ribs To Buy For Braising
Braised short ribs are a delectable way to enjoy low-and-slow cooked meat but there's one best type of rib to buy for this dish that makes it perfect.
By Annie Epstein
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Cook
How To Store Cooked Rice So It Doesn't Dry Out
Rice is one of those ubiquitous sides that goes with everything, and it's so easy to batch prep. But how do you store it without it drying out?
By Louise Rhind-Tutt
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Cook
Should You Store Radishes In Water?
Storing radishes in water might seem fussy, but it's not difficult to do and just might beat out every other storage method in terms of longevity.
By Hannah Beach
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Cook
13 Ways To Take Store-Bought Cinnamon Rolls To The Next Level
So you've bought some cinnamon rolls and you want to know how to really kick 'em up a notch! Great news -- because we've got lots of ways to do just that.
By Bimini Wright
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Cook
The Smoky Alternative For Meatloaf That Will Appease Ketchup Haters
Ingredients like molasses and apple cider vinegar in barbecue sauce complement meatloaf in a similar way that ketchup does, hitting sour and sweet flavor notes.
By Erica Martinez
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Cook
How To Clean A Juicer For The Best Tasting Results
Cleaning a juicer might seem like a pain, but it actually couldn't be easier to deep clean and maintain these machines for delicious drinks every time.
By Caryl Espinoza Jaen
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Food
Is Hagelslag The Same As Fairy Bread?
Hagelslag is a classic Dutch food that can be savored for breakfast, whilefairybread is a colorful birthday treat in Australia and New Zealand.
By Kristina Vanni
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Cook
12 Ingredients You Should Be Using In Your Lasagna
From tasty and vibrant saffron to miso paste, we've got the ingredients you should be using in your lasagna. Go for the wow factor, and kick it up a notch.
By Bonnie Hearn Hill
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Cook
Why Your Garlic Sometimes Turns Green And How To Prevent It
Garlic that has turned an unappetizing blue-green color results from a natural chemical reaction, which can be slowed or prevented using a few simple tips.
By Arianna Endicott
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Cook
The Canned Sardine Labels You Should Always Look Out For
Sardines are having a moment in social media, and for good reason, but how can you ensure the fish you're buying is ethically and sustainably sourced?
By Hannah Beach
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Cook
What Do Bay Leaves Actually Taste Like?
Bay leaves are an incredibly versatile herb that can be used in a number of dishes (and can be a natural air freshener too). But what do they taste like?
By Joey DeGrado
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Grocery
If You Forget Reusable Bags At Aldi, Pick Up An Empty Product Box
Aldi's empty product boxes are free to take and designed to maximize space, making them a perfect choice for organizing your purchases after checkout.
By Kristina Vanni
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Cook
The Trick To A Better Rice Bowl Is Aggressively Seasoned Toppings
For rice bowls that aren't bland, follow our tips for choosing flavorful toppings and seasoning them strongly so they can stand up to the grain base.
By Caryl Espinoza Jaen
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Restaurants
The Dark History Behind Tipping In Restaurants
Tipping may be an established institution in the United States these days, but it's a relatively recent one, and one with very disturbing orgins.
By Chris Sands
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Cook
The Easy Way Ina Garten Makes Her Breakfast Bacon
Want extra crispy bacon that's easier than saying one, two, three? Follow Ina Garten's method and put your pork into the oven for deliciously crunchy results.
By Caryl Espinoza Jaen
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Cook
The Creamy Mayo Alternative That Gives Your BLT Sandwich The Salad Treatment
For mayonnaise haters, this condiment adds the right amount of tang and creaminess to a BLT, without that characteristic mayo texture that some of us loathe.
By Emily Voss
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Cook
The Melted Chocolate Hack That's Ideal For Spring Picnics
This easy chocolate dessert is meant to melt in the spring sunshine, so you won't have to worry about collapsing cakes or puddles of ice cream at your picnic.
By L Valeriote
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Cook
The Whisking Mistake That Causes Disappointing Eggs
Even if you whisk your eggs thoroughly in hopes of making the fluffiest scrambled eggs, you might be making a serious mistake with the timing.
By Caryl Espinoza Jaen
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Food
Is The Dishwasher Salmon Hack Genius Or Salmonella-Inducing?
When was the last time you made buttery salmon but didn't heat up the kitchen or scent the house with fish? If you use your dishwasher, you can do just that.
By Jennifer Waldera
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Cook
The Best Way To Make Ice Cubes Without A Tray
Don't have a built-in ice maker in your fridge and your trays have all gone missing? No problem! There are other ways to make ice cubes using kitchen tools.
By Arianna Endicott
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Drink
What A 7 And 7 co*cktail Really Is
The 7 and 7 highball is a simple combination of Seagram's 7 Crown blended whiskey and 7UP. The refreshing soda quells the burn of the whiskey.
By Chris Sands
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Cook
The Controversial, But Crucial Step You Need To Know For Better Stir-Fries
Stir-fries are quick to cook and delicious to eat, but there's a traditional (and controversial) step that you shouldn't overlook to tenderize your meat.
By Jennifer Mathews
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Cook
A Dish Towel Is The Key To Bobby Flay's Rolled Omelet
For those aspiring to elevate their omelet-making skills, Bobby Flay offers a dish towel tip for creating a French-style omelet that's rolled instead of folded.
By Jennifer Mathews
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Food
What Is A Torte And How Is It Different From A Standard Cake?
Originally from European countries like Germany and Austria, a torte is a type of cake that is made with ground nuts and breadcrumbs, and little to no flour.
By Emma Pilger
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Cook
There's A Wrong Way To Use A Mortar And Pestle For Making Guacamole
A molcajete, or Mexican mortar and pestle, makes the most flavorful guacamole, but you have to add the ingredients in a certain order to avoid a watery result.
By Sarah Mohamed
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Cook
Should You Be Reusing Your Cooking Oil?
Throwing out a whole pot full of oil can be messy and wasteful, but learning how to clean and reuse it comes with a learning curve, as well.
By Sarah Mohamed
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Restaurants
Starbucks' New Line Of Ready-To-Drink Canned Coffee Features An Oatmilk Frappuccino
On March 28, Starbucks announced the release of a wide array of new offerings, including the Starbucks Oatmilk Frappuccino Chilled Coffee Drink.
By Chris Sands
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