If you’ve ever looked at the ingredient list of a commercial egg replacer, you’ve noticed that it usually has one (or three) different types of starch. Starches, you see, are the shelf-stable understudies to eggs, adeptly mimicking the thick, jelly-like consistency eggs provide in custards and sauces or the light and airy texture in baked…

The most obvious substitute to pasta on the side of your chicken parm is a good quality toasted bread to scoop up that homemade sauce. But if you’re looking to make this a lighter meal, you have plenty of healthier side dish options. Rather than skipping noodles altogether, you can use vegetable noodles for a…

The 2019 edition features 600 new recipes combined with over 4,000 updated ones, but it’s not just about that. The book is great for inspiration and brushing up on your kitchen skills. Its pages also have you covered when it comes to techniques for cooking, serving, and even entertaining. There are chapters on specific topics…

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Although traditional lasagna is made with a layer of ground beef, there is no rule saying this dish has to be made with meat, especially if you’re a vegetarian. Indeed, replacing the meat with one or more vegetables is a common tactic, and one that works especially well is broccoli rabe lasagna, as professional chef…

If you’re regularly feeling backed up and bloated, then you — like many people — probably need more fiber in your diet. “The average American only gets 10 to 15 grams (of fiber) per day,” Grace Derocha, registered dietitian and spokesperson for the Academy of Nutrition and Dietetics, tells TODAY.com. That’s pretty far short of…

Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal provide practical cooking advice that you can’t find on Google. They answer questions like “How do I get my pizza dough to roll out easier?” and “What’s the difference between cured and uncured bacon?” But there’s more! Often, your excellent questions inspire us to write…

Choosing the right potatoes Well, different potato varieties have distinct textures. While starchy potatoes like russets are excellent for mashed potatoes, waxy potatoes like Yukon Golds hold their shape better. So, it is important to choose the appropriate type based on your recipe.

Santibañez’s final tip is all about the salt, which he says is “an essential and last component to a good batch of salsa” because it “will heighten any spicy, tart, tangy or sweet flavors you have involved.” It makes sense because salt helps release flavors of all foods, including salsa ingredients like tomatoes, peppers, and…