#cooking-tips

#cooking-tips

I use a lot of vermouth actually. Obviously it's a fortified wine and so therefore it has a lot of flavor. When I'm doing pastas, for example, I'm using white vermouth sometimes. If I'm doing a seafood pasta with clams, it's amazing. People are like, 'What's that flavor in there?'

"I think beef tallow is great to fry in. The smoke point is super high. It's going to get over 550 degrees [Fahrenheit]. You don't need to worry about the oil burning, so you can consistently keep frying..."

The 15-minute rule is a foolproof method for making gourmet smash burgers, allowing the fat to solidify and preventing overcooking.

Ree Drummond's method for scrambled eggs includes whisking them with half-and-half and straining the mixture through a fine-mesh sieve to achieve a silky texture.

You can just use a little bit of sugar and brandy. Flambé with a little bit of brandy if there's not banana liqueur for sure.

These scallops are wild caught in the Southwest Atlantic Ocean off the coast of Argentina, and while they are on the smaller end, they are every bit as delicious. Plus, you can feel good about buying them, as they are harvested using what is called an "otter trawl," a system that reduces bycatch and lands them among the more sustainable seafood options.

But there's no need to fear, as one simple baking tool can help you get perfect poached eggs every time: silicone cupcake liners. These liners can fit a single egg each and will allow it to gently simmer in the water without actually touching it. Once your eggs are loaded into the liners, place them in a water bath and cover with a lid.

"Even just a few minutes makes a difference," Daud explains. "Resting lets the excess steam escape and gives the starches time to settle, so the rice ends up fluffy instead of wet or clumpy." Daud adds that the go-to time is 10 minutes for a standard amount of rice, but larger batches can require a longer rest. "If I'm making a bigger batch for a dinner party," she says. "I usually give the rice around 30 minutes to rest." However, when making certain "cultural dishes" like maklouba, Daud notes that she will "let it rest up to an hour or even a bit more before serving."

Prime rib is one of those dishes usually reserved for special occasions and holiday meals, and for good reason. The cut of beef from atop a cow's rib bones is known for its undeniably tender and juicy texture. However, large cuts of beef can easily turn chewy or overcooked if you're not vigilant while they cook in the oven. This means watching factors like time and temperature.

A nostalgic comfort food, the humble meatloaf has long been a dinnertime staple. But for those who prefer sticking to a classic meatloaf recipe, it's time to expand your horizons to the possibilities of new tastes and textures. Try a twist on the typical meat in your meatloaf by swapping in venison for your next batch. Venison, also known as deer meat, is a uniquely flavored wild game that would make an ideal meat swap for the base of a meatloaf.

A good gravy is one of the most useful condiments out there. It can elevate the most rock-like of buttermilk biscuits, the driest of turkeys, and butter-less mashed potatoes. But since it does a lot of work helping others, your favorite gravy recipe is probably just about due for an upgrade of its own. The next time your gravy is looking especially bland or pallid, give it a boost of flavor with an unexpected ingredient: soy sauce.

Now, on their own, right after you peel them off the cloves, garlic skins don't make a great snack. Technically you can eat them, but the tough, fibrous texture isn't exactly something that you'll look forward to either chewing on or choking down. If you do sample a bit, however, you will notice that despite seeming like a useless bit of waste all this time, these peels actually do contain a lot of flavor.

When you're looking for something warm and filling, it's hard to go wrong with a baked potato. They're affordable, delicious, and pretty easy to make. Since they start as a blank canvas, you can top them with endless ingredients so you'll never get bored. If you want to make the most of your baked potato and ensure it's as delicious as possible, there's one simple preparation step you may be overlooking.

The idea is simple: gather an assortment of fresh herbs and fashion them into a bouquet, keeping them in a vase near your cooking area in the kitchen. We love kitchen decor that's actually useful - space is at a premium in the kitchen, so doubling up on form and function is a win-win - and herb arrangements are possibly the best example.

Whether you're making a dish for a potluck, preparing a hearty lunch, or looking for a quick and easy snack, popping open a can and preparing a tuna salad is almost always a good idea. It can be as simple or extravagant as you want it, depending on which ingredients you choose to use. If you're bored with the basics, lemon pepper seasoning is an essential ingredient to add for a much better tuna salad.

Cruciferous vegetables like broccoli can be more than a little divisive. Some people love their strong, slightly bitter flavor, while others find them overly pungent and even stinky. A great way to improve the flavor in either case is to roast broccoli to perfection and hit it with some lemon zest. The latter will add a refreshing citrusy aroma to brighten the vegetable's savory, brooding flavor profile.