For the questions you have in the kitchen.
The Answer Pantry Curd is a staple in many diets worldwide, but what if you need a substitute or simply want to try something different? Interestingly, there are several alternatives that mimic the creaminess and tangy flavor of curd. This article provides an all-inclusive guide on the best substitutes for curd, examining their taste profiles, nutritional values, and … Read more
Looking for alternatives to chia seeds in your recipes? Chia seeds are a popular health food, but not everyone can enjoy them due to dietary restrictions or personal preference. This blog is here as your guide to exploring the best substitutes that offer similar nutritional value and work well with different types of dishes. So … Read more
Are you in search of the perfect substitute for Burrata cheese? Look no further! In this article, we will explore the best alternatives to Burrata cheese that can satisfy your cravings. Did you know that there are various cheeses that can mimic the creamy texture and rich flavor of Burrata? We’ve got you covered with … Read more
Guava is a delicious fruit, but it has seeds in it that you must remove first. You can do this by pushing them out, scooping them out with some type of scooper, or removing them with the tip of a knife. What Is Guava Fruit? Guava is a type of tropical fruit that is filled … Read more
Believe it or not, there are reasons you might need some stale bread one day, and to make it stale yourself, most people use one of two methods: let it dry out naturally over a few days’ time or use your oven to speed up the process. Why Do People Need Stale Bread? People can … Read more
If you love pancakes or waffles, you’re not alone. If you’re making them at home, you might wonder how to store any leftover batter. The best ways are to refrigerate or freeze it, but you have to keep the batter in some type of airtight container in the meantime. How Do You Like Your Waffles? … Read more
Pumpernickel and rye are in the same family, but rye bread is the parent. The differences arise from the part of the grain used, and coarseness of the flour.
One of the most common questions we hear about slow cookers is whether you have to use water in it, or if you can just put your food in dry.
If you’re cooking something and it ends up with a flavor that’s too smoky, don’t panic. There are a few effective ways to balance smoky flavor.
Pork is a great type of meat to cook “low and slow,” which is what a slow cooker excels at. However, it is possible to leave pork in the slow cooker too long.
Most things you cook with tomato sauce turn out delicious, but sometimes your shirt doesn’t turn out so well. Here’s how to stop that tomato sauce from splattering.
Pork temple meat comes from the head (temple) or cheek of a pig and is the meat of choice for authentic jambalaya, but you can use it in many ways.
Baking a pecan pie has its challenges, but if you know what to do and what not to do, it’s a lot easier to get right. These are a few things that might cause your pecan pie not to set properly.
Shallots, artichoke hearts, eggplant, green beans, green peas, peppers, spinach, and carrots can work as substitutes for mushrooms in beef Wellington.
To thin your queso dip, mix in some Greek yogurt, milk, butter, beer, white wine, half-and-half, or water. Here are 10 great thinning options for queso.
If the casing is edible, you don’t have to remove it before eating the sausage. Natural casings from animal intestines are usually fine to eat.
The ribs and the tail tenderloin are the parts of the alligator that you typically eat. Here’s a breakdown of taste and prices.
Honey can be used to tenderize meat and make it more flavorful. Here’s how it works and some ideas for a honey marinade.
The shiny side of parchment paper that’s coated with silicone is the side that goes up. It’s easier to just use paper that’s coated on both sides.
The only part of asparagus you shouldn’t eat is the stem (at the base). You can eat the stem if you want, but it’s tough and doesn’t taste good.
Mauviel cookware is made of copper, which has great heat conductivity. All-Clad stainless steel cookware doesn’t conduct heat as well but costs less.
You can reuse melted butter, but it’ll have a worse texture and taste. Keep melted butter in the fridge and discard it within a couple of days.
All-purpose flour, rice flour, cornstarch, buckwheat flour, and corn flour all work as tempura flour substitutes. Here are 8 options and how to use them.
Raw collard greens taste slightly bitter, but cooked or boiled, they taste milder and earthier. Mustard greens are peppery and slightly spicy and bitter.
Pita has a slightly dull flavor (since it’s used as a wrap), while naan has a rich, buttery flavor. Pita has a rougher texture, while naan is smooth and soft.
Using your blender without the rubber ring can cause leaks and can cut the life of the blender short. Wash the ring periodically to keep it in good shape.
Don’t have a steamer? You can use an Instant Pot, a rice cooker, or even a microwave to steam buns. Here are seven methods you can try.
Mustard flour is glute-free and can be used to enhance the taste of dressings, sauces, spreads, and vinaigrettes.
Pork bacon, goose meat, pork fatback, beans, beef belly, duck meat, tofu, and salt pork all work well as pork belly substitutes. Here are 12 options.
You can drain spinach with a colander, a potato ricer, paper towels, or cheesecloth. Here’s a quick guide for each method.
Though they’re both good non-stick options, diamond cookware is a lot sturdier than ceramic cookware. It’s also more expensive.
Shrimp shells are edible and contain protein and minerals, including calcium, magnesium, and phosphorus. You can also use them to make stock.
Serrano peppers, poblano peppers, jalapeño peppers, and Fresno peppers are just a few great Anaheim pepper substitutes. Here are 8 to choose from.
Fennel bulb, carrots, turnips, potatoes, butternut squash, rutabaga, celery, and parsley root are all great celery root substitutes. We’ll help you pick one.
The five best onions for fajitas are yellow onions, white onions, Vidalia onions, red onions, and shallots. We’ll help you pick the right one for your dish.
You can use leftover pico de gallo to make a breakfast taco, put on hummus, satisfy your guacamole fix, make a unique dip, and more.
Avocado oil gets cloudy due to exposure to air or being stored in a cool environment. If your avocado oil is cloudy, you can still use it. It’s not ruined!
Cooking wine and wine vinegar both begin as fermented grape juice, but that’s pretty much where the similarities end.
Liver is soaked in milk to ease the strong taste, to tenderize the meat, and to remove impurities. If you don’t soak it, it may have a bad texture or taste.
If you want an extra spicy dish, use chorizo sausage. If you prefer a tasty but not-as-spicy flavor for a soup, stew, or rice dish, go with andouille.