What to Cook

When toasting buns, it is better to opt for ones on the firmer side. "As a general rule of thumb, if the bun is more toothsome, I think you definitely want that softer by toasting it so when you bite into it it's not so firm," Mark Rosati told Food & Wine. The French brioche bun is a very popular choice amongst burger aficionados for toasting. Besides having the desired crispy crust, it has a tender inside that does an excellent job of soaking up the meat's juices (via Simple Grill Recipes). In addition, brioche is naturally fluffy, and its light flavor doesn't compete with the meat or ingredients (per The Heirloom Pantry). The Italian ciabatta bun is another favorite option that, similar to the brioche bun, has a harder shell and does a good job of holding the juices. It is a great choice for juicy burgers if toasted first and pairs well with salty ingredients such as bacon and sun-dried tomatoes (via Restaurant Clicks). For love...

[unable to retrieve full-text content] Parmesan Sweet Potato Chips    WLOS

A traditional British holiday pastry, mincemeat can best be described as a "boozy concoction of dried fruits." (Photo: Getty Creative) There are certain foods constantly associated with the holiday season. Depending on the tradition and the part of the world, this may be anything from eggnog to fruitcake. But for centuries, many traditions have included mincemeat pie. To understand mincemeat pie, it's a good idea to get a grasp of mincemeat itself. Mincemeat for mince pies refers to the sweet and savory mixture of ingredients used to make these legendary British pies, enjoyed at the holidays. "The term mince is derived from the Latin word minitus meaning small and has no correlation to the British term for ground meat, mince meat," says Barry Tonkinson, vice president of culinary operations at the Institute of Culinary Education. The actual pies themselves may sound rather similar in form to the traditional fruitcake, with a few notable exceptions. "The pie...

Have you ever had dinner at a friend's house and been served a dish so inviting you initially thought its preparation must have been complex? I have, and one of those occasions was when my wife and I were visiting our pals Dave and Dev. On that night, Dev had something cooking in the oven and its aroma was amazing. When she served it, I was convinced it was some sort of French-style beef stew. A type of stew where she had to deeply sear each piece of beef before stewing it with the other carefully prepared ingredients. When I asked Dev how she made it, though, I quickly learned I was very wrong. It wasn't a French stew, although the person she acquired the recipe from, a man named Hughie, called it that. "Hughie (Atwood) was my mother's second partner. He was a beloved small town doctor (in Williams Lake) and a true character," Dev said. "He was a brilliant thinker and had a photographic memory, but was famously impractical. He had a few well-prac...

After an eternity of gazing at various tasty selections on the menu, you've finally chosen your main dish. You confidently tell the server you're going for that Chilean sea bass. She gushes about your selection, making you feel like you made the absolute best decision. Then she asks, "What sides would you like with your entree?" Wait, what? You weren't expecting that! You frantically flip through the menu, wondering why your dish didn't already come with sides. As you face the dilemma of what's worth ordering and what would pair well with your entree, there are several expert tips to keep in mind. For example, chefs recommend betting on fresh, seasonal ingredients, and steering clear of things you could easily make at home. Here are some usual misses to avoid in the side dish category. RELATED: The #1 Order to Never Make at an Italian Restaurant, According to Chefs Shutterstock While these little green spea...

If you finish cooking your spaghetti squash and it turns out extremely bitter, toss it in the garbage before eating any more. Serving it may cause you and your guests to get food poisoning! According to Simplemost, winter squash belong to the flowering gourd family cucurbitaceae, which also includes summer squash, zucchini, melons, and cucumbers. While it's very rare, the fruits in this family contain a toxic compound called cucurbitacin E (yes, squash is a fruit, not a vegetable). The compound is usually present in small enough quantities that it's not harmful to humans, but there are some factors, like cross-pollination, that can cause it to increase. A few bites are enough to make you very sick, so stop eating immediately if the spaghetti squash is unpleasantly bitter. Symptoms of toxic squash syndrome include dizziness, stomach pain, nausea, diarrhea, or vomiting. It may also lead to hair loss several weeks after being poisoned.

U nder FDA standards of identity, you can't call something an unbaked frozen cherry pie unless it comes from the Unbaked Frozen Cherry Pie region of Michigan. Well, that's not exactly the rule, but there really is a federal regulation on what you are and aren't allowed to call a cherry pie if that pie is frozen and unbaked. There is no such rule about blueberry pies, apple pies, or any other fruit pie. There is no such rule about unfrozen cherry pies. There is no such rule about baked-and-then-frozen cherry pies. LANNY DAVIS REALLY WANTS YOU TO THINK DEMOCRATS AREN'T SOFT ON CRIME Specifically, the rule requires that "the fruit content of the pie is such that the weight of the washed and drained cherry content is not less than 25 percent of the weight of the pie." Additionally, the rule re...

Twice-baked potatoes are one of those rare treats that can make any meal feel like a celebration. I grew up eating them during the holidays and would look forward to them all year long. Serve twice-baked potatoes as a side dish to just about anything and suddenly dinner is cloth-napkin-worthy. But not all twice-baked potato recipes are the same. The process (baking the potatoes, making the filling, stuffing the filling back into the potato shells) takes a while, so the results better be worth it. Some recipes lean in on the dairy and add heavy cream to the filling, while others rely solely on sour cream. Other recipes include add-ins like bacon, chives, and veggies to bulk up the filling. And then there are the versions that sneak eggs into the filling. To sort out once and for all what twice-baked potato is best, I decided to test four popular recipes in a head-to-head showdown. After all the baking and mashing and mixing and stuffing I found a new go-to recipe. It's fluffy, flavo...

Nutrition:  Per person                                        Energy (kcal)                 365                                  Carbohydrates (g)      ...

Juice 1/2 medium lemon until you have 2 teaspoons. Place 1 (14-ounce) can sweetened condensed milk, 3/4 cup packed dark brown sugar, 3/4 cup maple syrup, 1/2 cup heavy cream, 1 stick unsalted butter, and 1 teaspoon kosher salt in a large, heavy-bottomed saucepan. Bring to a simmer over medium heat, whisking constantly. Continue to cook, whisking constantly, until it reaches 235ºF, 15 to 20 minutes.

Former Vice President Leni Robredo got a taste of home while on a fellowship at Harvard Kennedy School in the United States. Robredo received a tray of leche flan from Filipino-American student Anthony Abril, sharing their photo on Facebook. Abril apparently learned cooking skills from his Filipino grandmother. "Before my talk at the Philippine Caucus early tonight, I sat in my office all day for Student Consultations, a one-on-one with Kennedy School students. Everyone I talked to was just so inspiring that it gives us many reasons to hope for a better world," Robredo said in a Facebook post. "One of those who signed up was Anthony Abril, a Fil-Am, whose area of concentration is Economic Mobility. He brought me a whole tray of leche flan which he himself cooked before coming over," she said. Abril told the former veep about his passion for cooking Filipino food since he was "trained well by his Filipino Lola." Robredo has been invited to Harvard Kennedy S...

This post may contain affiliate links. Read my disclosure policy. Korean-Inspired Salmon Tacos with Spicy Gochujang Slaw is a delicious way to switch up your fish taco game! Korean-Inspired Salmon Tacos I love my Korean BBQ-inspired marinade with chicken, but I wanted to try a slightly different marinade on fish. You all know how much I LOVE tacos and gochujang, so putting the fish in a tortilla with spicy slaw just made sense. The result: a unique combination of flavors perfect for Taco Tuesday or any day of the week! More fish taco recipes you might like are these Cod Fish Tacos, Blackened Fish Tacos with Cabbage Mango Slaw, and these Greek Tzatziki Fish Tacos. Spicy Slaw Ingredients This spicy Korean slaw for tacos has just five ingredients: Mayo: The mayonnaise makes the coleslaw creamy. Gochujang: Gochujang, a Korean condiment, is a thick red chili paste, which is what gives this slaw its heat. If you're interested in cooking more with gochujang, the...

[unable to retrieve full-text content] Hugh Fearnley-Whittingstall's squeak and bubble recipe    RTE.ie

Every time we embark on a bake-off, a part of me still believes there won't really be a difference between any of the recipes. They all use the same ingredients, right? But like clockwork, that belief quickly flies out the window when the taste testing begins. That couldn't have been more true in our search for the best pumpkin cookies on the internet. I'll say it loud and proud: you can never have too many pumpkin recipes during this time of year. And while I love a pumpkin bread and will happily dig into a pumpkin pie, the one pumpkin recipe I don't often make is a pumpkin cookie. But after this bake-off, I consider myself a full-fledged pumpkin cookie convert. There were some hot-takes, heated debates, and lots of brown butter frosting to go around in our search for the best pumpkin cookies. 1 of 5 Subscribe Free Guide to Thanksgiving Sign up to receive a FREE E-BOOK with exclusive timelines, tips, recipes, playlists, place cards and everythi...

correction An earlier version of this story incorrectly stated that the recipe was posted on Instagram on Monday. It was posted on Tuesday. Olivia Wilde, actress/director/current tabloid fascination, on Tuesday night posted a recipe on Instagram for vinaigrette, which under normal circumstances is a normal thing for a normal human to do. But! The plotline and lead characters here are anything but: Wilde seemed to be answering a collective fascination with the "special salad dressing" that she allegedly prepared for her current beau, Harry Styles, prompting her then-partner Jason Sudeikis to lie under her car to prevent her from delivering the food to Styles, at least according to a dirty-laundry-airing former nanny whose account both Wilde and Sudeikis have denied. After the nanny's narrative ran in a now-deleted story in the Daily Mail, people quickly began speculating about the dressing. The scene she described involving Wilde and Sudeikis — a man realizing the depths o...