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3 days ago | 
yahoo.com | Ilene Smith
It wasn't too long ago that a hankering for a steak sent you on a trip to your local grocery store. These days, more and more people with that same craving are picking up their phones and, with a few swipes and taps, ordering the exact cut of beef they want, from a farmer whose practices and values align with their own, and at a price comparable to what they'd find at their supermarkets.
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4 days ago | 
yahoo.com | Ilene Smith
It's happened to all of us. You crack open your refrigerator, and it hits you: a smell that seems to have taken over the entire appliance. It can send you into a frenzy of opening drawers, peeking under makeshift aluminum foil lids, and searching remote corners for the malodorous source. Even if you are lucky enough to find it, the smell seems to linger. Thankfully, there are several solutions already in your fridge or pantry, like club soda and vinegar.
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6 days ago | 
yahoo.com | Ilene Smith
We may receive a commission on purchases made from links. Run out of ice at a party and everyone seems to understand. You might even get one of your guests to make a quick trip to the nearest convenience store to get you a bag or two. But run out of drinks and you just might look like a bad host. All you had to do was some simple math and you might not have had a problem.
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1 week ago | 
yahoo.com | Ilene Smith
Whether you're a baking enthusiast or just someone who pulls out their rolling pin once a year for Thanksgiving, it can be hard to accept the idea of using a store-bought pie crust for pie. Yet, once you've tried one and realized that this helpful shortcut yields practically the same crisp, flaky texture and buttery flavor as homemade, you'll likely start to wonder what else you can make with the frozen dough. Luckily, there's no dearth of delectable options.
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1 week ago | 
yahoo.com | Ilene Smith
Do you know the difference between a jigger and a juicer? A muddler from a rimmer? A Hawthorne strainer versus a Julep strainer? Do you know the best tequilas for making a margarita? Or how to make any of the 25 most popular cocktails of all time? If you answered "no" to any or all of these questions, it may be time to take a cocktail-making class.
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1 week ago | 
yahoo.com | Ilene Smith
We may receive a commission on purchases made from links. When it comes to drinking wine, you probably wouldn't expect to have much in common with Daniel Boulud. After all, the chef's fine dining restaurants have often been lauded for their wine programs. His flagship, Daniel, was named one of New York's top 13 restaurants for wine by Wine Spectator. Turns out, Boulud is just like the rest of us wine lovers; he hates taking just one glass of wine from a bottle and letting the rest go bad.
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1 week ago | 
yahoo.com | Ilene Smith
We may receive a commission on purchases made from links. The most distinctive thing about Clase Azul Tequila probably isn't the tequila –- although Chowhound did name it one of the top shelf tequilas worth the price. What stands out most about the 27-year-old brand is its iconic bottles, particularly the hand-painted and decorated blue-and-white ceramic decanter for Clase Azul Resposado.
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2 weeks ago | 
yahoo.com | Ilene Smith
It's been described as "ramshackle," a "hole-in-the-wall," and one magazine noted its rotting brick exterior when it said the place "looks like it could fall over." B's Barbecue of Greenville, North Carolina, has also been described as having "arguably the best BBQ in all of North Carolina." Even Chowhound identified it as having one of the hands-down best pulled pork sandwiches in the U.S. However, if you want to see it for yourself, get there early.
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2 weeks ago | 
yahoo.com | Ilene Smith
Until outdoor pizza ovens became popular, it was difficult to make restaurant-style pizzas at home. Conventional ovens, which often have a maximum temperature of 500 to 550 degrees Fahrenheit, just don't get hot enough. And, for making pizza, says Luca Corazzina, chef de cuisine at OLIO E PIÙ, "the hotter the better." This is especially true for Neapolitan-style pizza, which, Corazzina explains, has a wetter, more elastic dough. "I recommend at least 650°F.
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2 weeks ago | 
yahoo.com | Ilene Smith
We may receive a commission on purchases made from links. When Food Network star Bobby Flay told Today that his go-to comfort food is a cheeseburger, the chef's die-hard fans probably weren't surprised. After all, he's cooked them countless times on his many cooking shows. One of the crown jewels in his current culinary empire is Bobby's Burgers, a chain of fast-casual restaurants that not only carries his name but also realizes his vision for the perfect cheeseburger.
