Mama Loves to Eat on MSN
6 old-school cooking techniques that still beat modern gadgets
Back to basics: six classic cooking tricks still beat the gadgets. These old-school moves prove patience, heat, and timing ...
Business Insider spoke with three professional chefs to find out their best cooking tricks. Make creamier mashed potatoes by boiling your potatoes in milk instead of water. Use leftover herb stems to ...
If you’ve mastered even a couple of these techniques, it means you can feed yourself well in a way that supports the rest of ...
5-Minute Recipes on MSN
Creative kitchen tricks that will change your cooking game
Ready to elevate your cooking? Discover creative kitchen tricks that will transform your meals from ordinary to extraordinary! In this video, we explore innovative food hacks that are perfect for ...
Every food has a pH: a measure of its acidity or alkalinity on a scale from zero (very acidic) to 14 (very alkaline). Shifting that balance by raising or lowering the pH can change the way ingredients ...
"I use this instead of maple syrup on French toast. It's how my family has been making it for years since they emigrated from ...
There are few things more comforting than a hot, fresh home-cooked meal. Sitting down at the end of the day to devour a slice of lasagna that was made with love can heal any emotional wound. But not ...
There are certain small skills that make life better and easier. After many years of clanking around in the kitchen, I have collected a fair arsenal of cooking tips and shortcuts. Here are a few that ...
Chef Ryan Scott makes cracking, cooking and peeling eggs look easy! Get back to basics in the kitchen with one of the simplest ingredients that's easy to mess up but wonderful when prepared perfectly: ...
Walking into the Baker’s Pin, you are greeted by cheerful decor, beautiful colorful pots and an array of cooking gadgets. It is a home cook’s paradise with everything you could possibly need, from Le ...
Venison is a common subject of conversation wherever big game is hunted, and for good reason. It comes in assorted flavors— some good, some not so good. Many factors contribute to venison’s quality.
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