The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
So easy, it's practically done before you start.
Did somebody say cheesy puffs? Yes, yes we did.
Thick, rich, and creamy vanilla pastry cream.
How to make the golden, crispy, chewy South Asian flatbread with flaky layers.
The off-the-cob version of Mexican grilled corn.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
Pure, unadulterated cauliflower flavor in the silkiest, smoothest package.
This tart-sweet hibiscus drink is loaded with ginger, cloves, and allspice.
Beating the egg whites leads to lofty results.
A polenta recipe that delivers smooth, creamy results.
Our foolproof technique for a smooth, tender exterior and a soft, custardy interior.
Time to put oatmeal on the back burner.
Turmeric is the key to the yellow color.
More than just a bean.
There's no fish in this Sichuanese classic.
Boil 'em, smash 'em, serve em alongside a stew.
Turn those pungent, firm cloves soft as butter and sweet as honey.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
Perfect hard-boiled eggs require the right technique.
It's all about the caramelization and browning.
Hearty vegetable soup, any way you like it.