Steam corn tortillas in the microwave so they stay pliable and don't split under the weight of taco fillings.
Don't stress about what kind of wine to cook with. It's pretty straightforward: If it tastes good in the glass, it'll taste good in the dish.
Hot tips from Food Network Kitchens' Katherine Alford: Next time you're battering food for frying, make sure the flour or cornstarch thoroughly coats your ingredients before you dip them in batter.
Hot tips from Food Network Kitchens' Katherine Alford: Keep pocketless pitas on hand to use for quick weeknight pizzas, like Food Network Magazine did for these Philly Cheesesteak Pizzas.
Follow these steps to bake a perfect high-altitude cake.
Taste your tomato seeds before using them in a dish: Sometimes the seeds are bitter and can overpower subtle flavors.
If you can wait a day or two, many fruits will ripen quickly when stored in a brown paper bag
Find out the difference between crostini and bruschetta.
If you need to use up all of that basil from the garden, make basil-flavored salt. Serve it with fresh tomatoes and mozzarella at a cookout, or package it to give to the neighbors.
Hot tips from Food Network Kitchens' Katherine Alford: To get fluffy, evenly cooked rice, ignore it for 5 to 10 minutes after it's done cooking and keep the lid on while it sits.
If you find yourself with condiments on your clothing, follow these simple steps to remove the offending marks.
Hot tips from Food Network Kitchens’ Katherine Alford: As soon as you add pasta to boiling water, stir it vigorously for about 5 seconds to keep it from sticking.
When it comes to barbecue stains,we’ve got you covered with these removal tips.
Here are some tips I picked up this past winter while testing recipes in Food Network Kitchens for the June issue of Food Network Magazine.
Homemade pickles are a fun way to customize sandwiches and salads, and they don't have to take days. You can pickle vegetables by soaking them in a vinegar-based brine for just 20 minutes.
Pull out the bready insides of your roll when making a super-stuffed sandwich: There will be more room for the filling, plus it will be easier to eat.
Lay the fillet over an upside-down small bowl, then run your fingers over it to feel for bones. Pull them out with small pliers or fish tweezers, pressing down around the bone with your other hand so the fish doesn't tear.
Salt cod is what it sounds like: cod fillets that have been preserved with salt. A lot of salt, in fact. So much so, the salt must be flushed from the fish before eating.