Salty Recipe Collections & Inspirations

A hand placing raw meat into a glass dish of herb marinade.

Marinate Budget Cuts for Tender, Flavorful Meat

Instead of settling for tough, bland meat, use a simple marinade to improve budget cuts. The acidic mixture helps break down proteins, allowing moisture and flavor to penetrate deeply.

Marinate Budget Cuts for Tender, Flavorful Meat

Instead of settling for tough, bland meat, use a simple marinade to improve budget cuts. The acidic mixture helps break down proteins, allowing moisture and flavor to penetrate deeply.

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A pair of tongs lifting cooked pasta from a pot of boiling water directly into a skillet of simmering sauce, with a ladle resting nearby.

Save Pasta Water to Emulsify Sauces

Instead of pouring pasta water down the drain, save it to elevate your dishes. The starchy water acts as a natural binder, helping to emulsify and thicken sauces so they...

Save Pasta Water to Emulsify Sauces

Instead of pouring pasta water down the drain, save it to elevate your dishes. The starchy water acts as a natural binder, helping to emulsify and thicken sauces so they cling to every noodle.

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A measuring cup filled with unsweetened applesauce next to a stick of butter on a kitchen counter.

Replace Half the Fat With Applesauce for Health...

Baked goods can be high in fat and calories. Substituting unsweetened applesauce for up to half the fat in a recipe reduces calories while keeping the final product moist and...

Replace Half the Fat With Applesauce for Health...

Baked goods can be high in fat and calories. Substituting unsweetened applesauce for up to half the fat in a recipe reduces calories while keeping the final product moist and tender.

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A box grater resting in a bowl of flour with a stick of butter being grated against the large holes.

Grate Cold Butter for Flakier Pie Crusts

Achieving a flaky pie crust can be challenging when butter warms up too quickly during mixing. Grating cold butter allows you to easily incorporate small, even pieces into your dough...

Grate Cold Butter for Flakier Pie Crusts

Achieving a flaky pie crust can be challenging when butter warms up too quickly during mixing. Grating cold butter allows you to easily incorporate small, even pieces into your dough without melting them.

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A raw egg sitting in a fine-mesh strainer over a bowl, allowing the thin, watery egg white to drip away.

Strain Raw Eggs for Plump Poached Eggs

Achieving round poached eggs can be frustrating when the whites spread into wispy tendrils in the water. Draining the raw egg first removes the thin white responsible for those messy...

Strain Raw Eggs for Plump Poached Eggs

Achieving round poached eggs can be frustrating when the whites spread into wispy tendrils in the water. Draining the raw egg first removes the thin white responsible for those messy edges.

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A wooden spoon stirring dark red tomato paste in a skillet with oil.

Toast Tomato Paste for Deeper Umami Flavor

Tomato paste straight from the tube or can has a tart, metallic flavor that can make dishes taste flat. Toasting it in oil before adding liquids caramelizes its sugars and...

Toast Tomato Paste for Deeper Umami Flavor

Tomato paste straight from the tube or can has a tart, metallic flavor that can make dishes taste flat. Toasting it in oil before adding liquids caramelizes its sugars and unlocks a deep, savory umami flavor.

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