Columbus, OH

Some time in the past couple of years, preserved and tinned fish became a hot new food trend. And it wasn't just your average cheap canned tuna; people were going for all kinds of seafood options from salmon to mackerel, often imported and preserved in smokey or citrusy oils, among many other taste profiles.

Here's How You Should Be Eating Canned Sardines According To A Pro

It only takes a couple of hours, give or take, for a deli-fresh rotisserie chicken to go from under-the-warming-lamp hot to icebox frigid. How long it takes for it to go from cold to spoiled is an entirely different question. Although stashing your leftover bird in the fridge does slow down the bacteria colony that's trying to set up shop in your chillbox, it doesn't completely prevent it from becoming tomorrow's science experiment. After your rotisserie chicken goes in the fridge, you have three or four days to eat it before time's up.

Here's How Long Rotisserie Chicken Lasts In The Fridge

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Claudia Lamascolo

If you are a huge fan of Southern-style fried chicken, this recipe for Southern fried chicken is going to be a home run winner for you. It's extra crispy on the outside, juicy and tender on the inside, and truly the best fried chicken recipe.

Buttermilk Fried Chicken Recipe

Cordova, AK

There are loads of ways to cook salmon, but the very best way involves a cast iron pan. Or a smoker. Depending on which expert you ask. “My favorite way to cook salmon is to sear in a cast iron on the stove,” says fisherman Kinsey Brown, who commercially fishes for wild salmon with her family out of Cordova, Alaska, near Prince William Sound. “For this method, I scrape all the scales off and pat the fillet dry so the skin is super crispy. I love to eat the skin with the fish as it is so full of flavor and vitamins.”

I Asked 2 Salmon Fishers the Best Way To Cook Salmon—Here's What They Said

This classic New Orleans dish isn’t actually barbecued—instead, it can be made on your stovetop in just over 20 minutes. The name refers to the sauce, which is smoky red and punchy in flavor. What gives it that all-important flavor? Worcestershire sauce for one, along with a generous...

For the Best-Ever Shrimp, Make It New Orleans-Style

Grilling or pan searing salmon can have its challenges, including issues with overcooking and sticking to the pan or grill. Baked salmon, on the other hand, is a much more forgiving cooking method that is often lower in added fat. The problem with baking salmon is that it leaves a lot to be dsired visually. A white protein called albumin often appears on the surface of salmon that throws off the look, and it can be tricky to achieve the golden-brown caramelization that occurs with pan seared fish.

How To Flawlessly Bake Salmon And Reheat The Leftovers

Food & Wine

From sourcing to serving scallops, we have you covered.

How to Grill Scallops Like a Pro

There's a vast world of cooking oils out there — you can easily lose yourself in the rainbow of bottles, jugs, and sprays at the grocery store — seemingly made from every nut, veggie, and trending food. As one type comes into vogue and another type is demonized, were you to follow what social media has to say, you'd be swapping out oil just about every time you go shopping. Mary Berry is here to cut through the fluff though, and shares that she only keeps three oils in her kitchen.

The Only 3 Oils Mary Berry Keeps In Her Kitchen

Woman's World

Learn how to get a good sear and when to flip them

Bring the Seafood Bistro to Your Kitchen With These Secrets to Perfect Pan-Seared Scallops

I was working the soups and sauces station at a popular restaurant in the late '80s when the chef handed me a recipe to make as the special of the day. The chef, who was also the owner, had lived in France and taught me to make several authentic French dishes. This one, called a pan bagnat, opened my eyes to a whole different way to sandwich.

My 3-Ingredient Tuna Salad Takes 2 Minutes To Make

Homemade Italian dressing is pretty low hanging fruit if you’re looking to up your cooking game. It’s quick to make, budget-friendly, and tastier than store-bought. Just shake it up in an ordinary jar using pantry staples. The whole operation will take you under 2 minutes and results in enough dressing to get you through a couple of family-sized salads. Plus, it’s made with heart-healthy olive oil and packs less sugar and none of the gums or additives in many ready-made dressings.

My 2-Minute Italian Dressing Tastes Like a Restaurant’s

From late May to September, it's peach season up and down the east coast of the United States. Farmers markets and orchards are suddenly flush with the fuzzy, delicious, juicy fruit piled high in baskets, perfect for eating fresh, baking into peach pies, or canning for cold winter nights when we're reminiscing about the warmer weather. If you trek out to the orchard and fill up a few baskets of peaches, you'll need to store these stone fruits appropriately, even in the short term.

The Best Way To Store Peaches

Louisiana State

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Tina Howell

It is shrimp season here in Louisiana, which means it's time to get cooking in the kitchen. With an abundance of good seafood, there are tons of shrimp recipes to try and none better than shrimp etouffee. Etouffee, which means "to smother." is both a Cajun and Creole dish that is typically served with shellfish over rice. This recipe is Chef John's and from your first bite of this delicious dish, you will know why it is one of the popular dishes in the south.

Shrimp Etouffee: A Louisiana Delight

Tin foil is a supremely useful invention: It can protect your lasagna or baked goods in the oven or catch drippy messes to save you from cleaning. But it doesn't play well with all appliances — it's common knowledge that microwaves and aluminum foil don't go well together. However, in an air fryer — which is similarly useful for quickly cooking or reheating food — that same foil is fairly safe to use (with some small caveats). The explanation lies in the way each appliance works: In short, they're two very different technologies.

Why Tin Foil Is Safe In The Air Fryer, But Not The Microwave

American fast food chain In-n-Out Burger has held a soft spot in the hearts of casual diners and professional chefs alike since the first location opened in 1948. Over the years, In-n-Out Burger has maintained its reputation for consistently better-than-average fast food fare. From the toasted hamburger buns and the fresh iceberg lettuce, to the melty American cheese and high-quality beef patties, their core menu always delivers the goods.

The In-N-Out Secret Menu Hack You Should Use On All Your Burgers

The "set it and forget it" nature of the slow cooker sounds good in theory but is much harder to stick to in practice. After all, you put a lot of faith into this beloved appliance when you dump your ingredients in and set the timer. Indeed, it can be difficult to avoid the urge to pop the lid and sneak a peek. But if you do, you'll be making the one of the worst slow cooker mistakes.

The One Mistake That's Ruining Your Slow Cooker Meals

Soul Screwed Series

Fried Cabbage with Shrimp, Sausage & Bacon Recipe: Differing opinions may arise on the health factor of this dish, leaving the judgment to individual perspectives. Yet, its undeniable deliciousness stands as a universal truth.

Delicious Fried Cabbage with Shrimp, Sausage & Bacon: A Universal Truth

Fish is a good source of protein and other nutrients like omega-3 fatty acids and calcium, and frozen fish sticks are an affordable and easy way to get more fish into your diet. Typically made with mild fish varieties, such as pollock or cod, these frozen sticks may start as a simple dish, but they can take on extra style when you upgrade them.

13 Ways To Upgrade Your Frozen Fish Sticks

There's such a large difference between canned tuna and a slice of tuna sashimi, it's easy to forget they're the same fish. It is true that different species are employed for each application. Typically, extra-large bluefin commands steep prices and gets butchered for raw applications and steaks, while smaller and easier-to-catch albacore goes into the can.

The Spicy Tuna Roll-Inspired Upgrade Your Tuna Salad Needs

Be it grass-fed or standard butter, that same stick of buttery goodness you use to enrich your morning pancakes or fluff up your baked goods has a dark side where the environment is concerned. For every kilogram of butter, nearly 17 kilograms of carbon dioxide equivalent is expelled into the atmosphere, according to CarbonCloud. The main culprits are cows, whose milk is used to make butter. These animals produce a lot of methane gas as they digest their food. In fact, the livestock industry as a whole is responsible for about 14.5% of global greenhouse gas emissions, according to the UN's Food and Agriculture Organization.

This Non-Dairy Butter Is Made From CO2 And Can Help Save The Planet

NewsBreak

The Essential Garnish You Need To Serve Oysters On The Half Shell

Like salt, lemon juice is a natural flavor enhancer, but it won't overpower a dish if you accidentally use too much of it, unlike the former....

The Essential Garnish You Need To Serve Oysters On The Half Shell

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