Cooking Tips
Trust us, it's delicious
Matt Duckor
Yes, you do. And we suggest you try them dry
Mary-Frances Heck
It's called al cartoccio and it's awesome
Matt Duckor
Get it? We're talking about duck fat
Hunter Lewis
Caramelize it
Kay Chun
Follow these simple techniques and we guarantee you many layers of success
Janet McCracken
Note: Go for the gals
Cameron Berkman
Here's what went down
Bon Appétit
The REAL vitamin water
Cameron Berkman
In case you missed it, all of our Pickle Week posts are still here for your reading pleasure
Sam Dean
Hear us out...
Kay Chun
From tenderizing meat to making copper pots sparkle, this by-product has a ton of uses
Danielle Walsh
Kitchen shears are the most underrated tool in your culinary arsenal
Teri Tsang Barrett
And no, one of them isn't "order a pizza"
Bon Appétit
Let the chefs from Hot 10 pick Battersby in Brooklyn show you
Hunter Lewis
Bonus idea: Pulse raw florets in a food processor to make a pesto
Kay Chun
Take a page from the Houston Hot 10 spot and throw a tasting dinner
Julia Bainbridge
Snap! Crackle! Pop!
Janet McCracken
Kind of. He came in to our kitchen and shared a few tips
Matt Duckor
And they come in a pretty bouquet
Danielle Walsh
Our saving graces this summer
Bon Appétit
And not just any mandoline--our HSN model!
Bon Appétit
If not, we'll give you the scoop
Mary-Frances Heck
Use the microwave. We're not kidding—it comes courtesy of YouTube sensation "Ken"
Hunter Lewis