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Are Aioli and Mayo The Same Thing?
One of the easiest and tastiest ways to spice up your meal is by adding a flavorful sauce or condiment. Two of the most popular are aioli and mayo—and you might have even used them interchangeably without giving it much thought. Whether you’re dipping your fries or adding some...
Glass, Cast Iron and Stoneware: How Different Materials Affect Your Baking
As a home baker, you probably have a collection of bakeware in your kitchen, from pie pans and loaf pans to cookie sheets and cake pans. But have you ever stopped to think about the materials that these pans are made of, and how they can affect the final product of your baked...
What Is Vodka Sauce?
If you’re a fan of Italian food, you’ve likely come across vodka sauce at some point. This sauce is a staple of Italian American cuisine and is known for its rich and creamy flavor and signature red-pink or rust-colored hue. But what exactly is vodka sauce, and how is it made?...
10 Small Kitchen Appliances That Make Cooking Easier
We talk a lot about cookware and bakeware, but there’s a lot more to a well-stocked kitchen than just pots and pans. As we saw with the viral air fryer, we know small appliances can make a huge difference for home cooks. You might argue they steal precious real estate, but...
How to Cook Eggs In A Stainless Steel Pan
A stainless steel pan is a staple in most kitchens, used by home cooks and professional chefs alike. And while they’re well-loved for their durability, even heat distribution and versatility, stainless steel pans do have a bit of a learning curve, particularly when it comes to...
Dutch Oven vs. Chef’s Oven: What’s the Difference?
The culinary world is full of different tools and appliances designed to help you create mouthwatering dishes, and two of the most popular options are the chef’s oven and the Dutch oven. These versatile pieces of cookware are praised by professional chefs and home cooks alike...
How Much Is A Pinch: A Guide for Cooking and Baking
As much as we love pulling recipes out of Grandma’s cookbook, adding a “pinch of salt” to your banana bread batter can feel a little unnerving. How much is “a pinch” anyways? While the exact amount of a pinch can vary depending on who you ask and what you’re making, there seems...
How to Cook Eggs: 8 Methods You Should Know
From scrambled eggs to eggs Benedict, there are countless ways to cook eggs. However, not all methods are created equal, and some techniques require different tools and skills than others. In this post, we’ll cover 8 different methods you should have in your back pocket,...
Simmer vs Boil: What’s the Difference?
As a home cook, you’ve probably done your fair share of simmering and boiling things. But even though they both mean you’re heating up liquid, many recipes ride on the distinction between the two. Use the wrong method, and it could affect the taste and texture of your dish....
Spice Guide: Chili Powder vs Red Pepper Flakes vs Paprika
In the vibrant palette of culinary spices, the color red takes a prominent spot—embodying both the allure and the promise of heat that can kick the flavor of any dish up a notch. Although these spices share a common color, their origins, taste profiles and uses in cooking are...
Here’s Why You Should Never Use Cooking Spray on Nonstick Cookware
Nonstick pans have revolutionized the way we cook, offering unparalleled ease in both cooking and cleanup. They’re a favorite in kitchens everywhere, promising to make our culinary adventures less about scrubbing and more about savoring. However, there’s a widespread kitchen...
Dried vs Fresh Herbs: A Conversion Guide and How To Use
From the subtle sweetness of basil to the earthy tones of sage, the right herb can elevate a dish from good to gourmet. Yet, when it comes time to choose between fresh and dried herbs, many of us—whether we’re seasoned home cooks or enthusiastic beginners—find ourselves...
Here’s Why You Shouldn’t Wash Chicken
We’ve seen the TikToks of home cooks rinsing their chicken in the sink, we’ve flipped through the cookbooks calling for rinsing in prep, and even heard one of America’s most beloved chefs, Julia Child, preach about washing poultry. But we have a PSA—as much as you think it’s...