Cooking with Ketchup: It’s More Than a Condiment
Your favorite topper for burgers and dogs can be more useful than you think in the kitchen. Here are 5 ways we use it.
What Kind of Bread Crumbs Should I Use?
Fresh, panko, and the ones in the cardboard cylinders . . . what’s the difference?
Save Money by Breaking Down Your Own Beef Tenderloin
Unleash your inner butcher.
Smoky Barbecued Ribs—No Grill Needed
Yes, you can get smoky, succulent “barbecued” ribs from the convenience of your kitchen (no puffer coat necessary).
Mustard Lovers, Which Mustard Is Your Favorite?
This popular condiment comes in many varieties; find the one that’s right for you.
Bryan Roof Learns the Secrets to Birria at Rollies Mexican Patio in Tucson, Arizona
This tender, spiced meat is a highlight in the restaurant’s tacos and ramen.
Sour Powders: Like Vinegar in Powdered Form
These sour dry ingredients—citric acid, True Lemon, amchoor, and sumac—can make your food taste better.
Make Buttery Blueberry Maple Syrup in Just 5 Minutes
Don’t hide your bluebs inside those waffles; poach them in maple syrup and spoon them on top!
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