#cooking-tips

#cooking-tips

To transform a cheeseburger into a quesadilla, simply swap the burger bun for a flour tortilla, resulting in a crispy, cheesy delight.

"Tight head, bud of a flower - that's what I want." This comparison emphasizes the importance of selecting asparagus with tightly closed tips for optimal freshness.

I use a lot of vermouth actually. Obviously it's a fortified wine and so therefore it has a lot of flavor. When I'm doing pastas, for example, I'm using white vermouth sometimes. If I'm doing a seafood pasta with clams, it's amazing. People are like, 'What's that flavor in there?'

"I think beef tallow is great to fry in. The smoke point is super high. It's going to get over 550 degrees [Fahrenheit]. You don't need to worry about the oil burning, so you can consistently keep frying..."

The 15-minute rule is a foolproof method for making gourmet smash burgers, allowing the fat to solidify and preventing overcooking.

Ree Drummond's method for scrambled eggs includes whisking them with half-and-half and straining the mixture through a fine-mesh sieve to achieve a silky texture.

You can just use a little bit of sugar and brandy. Flambé with a little bit of brandy if there's not banana liqueur for sure.

These scallops are wild caught in the Southwest Atlantic Ocean off the coast of Argentina, and while they are on the smaller end, they are every bit as delicious. Plus, you can feel good about buying them, as they are harvested using what is called an "otter trawl," a system that reduces bycatch and lands them among the more sustainable seafood options.

Gochujang is a staple condiment in Korean cuisine that you can easily find in Asian supermarkets and Trader Joe's for under $2. It usually comes in a plastic red tub. Made with fermented Korean chilis and other ingredients like glutinous rice, soybeans, and salt, just one tablespoon of this condiment will add sweetness, heat, and umami to your burger patties.