#recipe-tips

#recipe-tips

Making apple cider at home is easier than it seems (especially if you follow our helpful apple cider-making tips), but even if you're doing everything right, you may be making a few mistakes that can leave you with less-than-delicious cider. That's why we've consulted Rena Awada, owner, head chef, food blogger, and content creator at Healthy Fitness Meals, to get a sense of some of the most common mistakes people make with homemade apple cider and how to avoid making them in your own kitchen.

Salmon and mayonnaise are two ingredients that you might not be accustomed to using together in the same recipe. It may sound like a strange combination, but there are perks to combining the two ingredients when it comes to making baked salmon. When baked, the creamy, tangy condiment enhances the fish by giving it more flavor while ensuring it's moist on the inside - yet also keeps it perfectly crisp on the outside.

Turning tomato into butter is not a new concept, but the hack has gained more popularity in the summer of 2025 as a way to make the most of the season's fresh bounty. Tomato butter is savory and tangy with a subtle, sweet creaminess. Just a smear of it can give your everyday toast a delicious makeover, turning it into an umami flavor bomb.

Much like using Greek yogurt in place of mayonnaise for tuna, chicken, potato, and other salads, crème fraîche provides a creamy and slightly tart alternative that's also egg free. With just the ingredients of cultured buttermilk and heavy cream, you can make your own or grab a store-bought version like Vermont Creamery Crème Fraîche. To make this swap, use about a 1:1 ratio or less, depending on your taste preferences.

A splash of beer in the beginning to deglaze and more to finish is a great way to layer the beer flavor throughout chili preparation.

When making homemade ice cream, the right mix-ins can enhance the flavor and texture, but caution is needed with certain hard and chewy candies.

Begin by boiling your rice noodles in lightly salted water until they reach the desired tenderness, which typically takes around six minutes.

To make baklava, you assemble the nut and pastry layers, then bake them until golden and crispy. Pour the syrup over top and drain excess.