The basics of roasting chicken

Preparing roasted chicken usually involves seasoning the chicken and then placing it on a baking dish to cook in the oven. Depending on how large the chicken is, this could take well over an hour as the legs and thighs take longer to cook than the breast. This method still produces a tasty roasted chicken, however, if you want to achieve the same result in a quicker fashion, cooking it in the air fryer is the way to go.

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10 Easy Chicken Recipes To Save for Dinner Tonight—So Delicious: See Video

Whether roasted, fried or satuéed, chicken offers maximum flavor and juiciness with little effort. This makes it a staple protein for any lunch or dinner dish–plus, you can get creative with the seasonings and other ingredients you use for extra flavorful meat. Our Woman’s World test kitchen shares 10 easy chicken recipes​ that are too […]

How the air fryer works to roast chicken in less time

Air fryers have a circulating heat function, which spreads hot air around foods such as chicken. For a whole chicken, this allows the inside and outside of meat to cook thoroughly and much faster. A chicken that’s about four pounds should take an hour to cook in the air fryer. But, it’s always a good idea to check the internal temperature because it’s a precise way to tell when the meat is done. Aim for a minimum internal temperature of 165 degrees Fahrenheit before removing the chicken from the air fryer and letting it rest.  I’m not saying you’ll ditch the oven method entirely—but you’ll definitely wish you used your air fryer sooner to roast chicken on busy nights!

Should I use aluminum foil when air frying chicken?

You can place a sheet of foil inside of the air fryer basket to catch any chicken fat and juices. Just make sure that the foil isn’t directly touching the heating element because it could damage your air fryer. Similarly, an air fryer liner is fine to use and prevents the chicken from sticking.

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How to roast a whole chicken in the air fryer

Ready to roast your best-ever chicken? Here’s an Air Fryer Whole Chicken recipe from blogger Becky Excell. Her air fryer comes with dual cooking slots, which allows her to cook the chicken and a side of rosemary Parmesan fries at once. However, you can serve it with other sides like this Air Fryer Baked Potato or these Air Fryer Carrots.

Air Fryer Whole Chicken

Ingredients:

• 1 (approximately 4 lb.) whole chicken, thoroughly washed and patted dry
• 3 Tbs. garlic-infused olive oil
• 2 tsp. paprika
• 1 tsp. thyme
• 1 tsp. oregano
• 1 tsp. salt
• ½ tsp. black pepper

Directions:

• Yield: 4 to 6 servings

1. Preheat air fryer to 375°F.
2. In small bowl, whisk together oil, paprika, thyme, oregano, salt and pepper until well combined. Brush the oil and spice mixture onto chicken so it’s fully coated. Transfer chicken to air fryer basket, breast side down.
3. Cook 30 minutes. Flip chicken so breast is facing up and continue cooking another 30 minutes, or until internal temperature reaches 165°F.
4. Remove from air fryer and rest 10 to 20 minutes. Carve chicken and arrange on serving platter. Enjoy!

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This ‘Lazy’ Roast Chicken Only Needs 2 Ingredients and a Cast Iron Skillet

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How Ina Garten carves a roast chicken

“There’s something about a roast chicken…the way the house smells, it’s just very homey, which makes us all feel good,” says Garten. “I’m gonna show you how I do it. I’m not an expert, but I’ve done it a lot of times.” Here are the tools you’ll need:

• A cutting board
• A carving fork
• A sharp knife

Removing the legs and thighs

First, Garten uses scissors to cut off the string that held the chicken legs together. “The next thing I do is cut the legs off.” She takes each leg and pulls it down towards the cutting board with one hand, then “wiggles the knife a little bit” until she finds where the bone is attached. Then, she cuts it off. After that, Ina separates each leg from the thigh. “The thighs are usually pretty small, so I just put that completely whole on the plate,” she says, laying them out with the carving fork.

The best way to carve the chicken breast

Now, the interesting part: the chicken breast. “Traditionally, people used to slice it, but then you get these fine shredded slices which aren’t very appealing,” says Ina. So what she does—and she learned this from Julia Child—is take the entire breast off at once using her fork and knife. She cuts down from the top first, then slices horizontally across. Then, she cuts it thicker, which she says adds more flavor. “Every portion gets a little bit of meat and that crispy skin,” she adds.

“See how juicy this chicken is? I think the biggest mistake people make is overcooking it.” Ina says to take the slices and lay them on your knife, then carefully lift them up with the fork and arrange them on the plate.

Finishing touches

Then, Ina cuts off the two wings, again wiggling her knife around until she finds where it connects.

Finally, Ina takes the juices and vegetables from the pan and pours them on top of the carved chicken. “A little fleur de sel (salt) gives it even more flavor,” she says. “And that’s carving roast chicken. How good does that look?” Just by watching the video, we think delicious (and masterful).

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Ina Garten’s Meatloaf Recipe Is the Cozy Comfort Dish Everyone Needs

A good meatloaf always brings me back to childhood. Maybe it’s the warmth of the oven, the aroma of parmesan cheese wafting through the kitchen, or the comforting idea of my father’s recipe that I still can’t seem to recreate. But when it comes to giving classic dishes a little gourmet flair without overcomplicating them, […]

Ina Garten’s Perfect Roast Chicken recipe

You can’t carve a chicken without roasting it first. Ina Garten’s Perfect Roast Chicken recipe is one of her most popular. “If there’s one thing you wanna learn how to make, it’s roast chicken,” she says. “It’s so simple, and I do it with vegetables in the pan so it’s an entire meal.” The recipe comes from her first cookbook, The Barefoot Contessa Cookbook, and it’s Jeffrey’s favorite Friday night dinner. You can simply pour the pan juices onto the chicken or click the link to make her easy gravy.

Ingredients:

• 1 whole (5- to 6-lb.) roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 Tbs. butter, melted
• 1 Spanish onion, thickly sliced

Directions:

• Total time: 2¼ hours
• Yield: 3-4 servings

1. Preheat the oven to 425° F. Remove the chicken giblets, then rinse the chicken inside and out, remove any excess fat and pinfeathers and pat dry.
2. Place the chicken in a roasting pan just large. enough to hold the chicken and vegetables. Generously season the inside of the chicken with salt and pepper. Stuff the cavity with thyme, lemon halves and garlic.
3. Brush the outside with melted butter, then sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body. Surround it with the onion slices (or other preferred vegetables).
4. Roast for 1-1½ hours, or until juices run clear when you cut between the leg and thigh. Then, remove the chicken to a cutting board and let it cool before carving.
5. Carve the chicken using Ina’s method, drizzle with the pan juices and vegetables and serve.

The basics of roasting potatoes

Roasted potatoes are one of the simplest dishes as it mainly involves mixing any kind of spuds with oil and seasonings before roasting them. These steps are guaranteed to produce crispy and tender potatoes. But, small tweaks make a huge difference for a more flavorful batch of spuds. Take it from Rachael, whose roasted spuds recipe showcases easy tricks that elevate roasted fingerling or baby potatoes!

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Rachael Ray’s 3 tricks for delicious roasted potatoes

Rather than peeling and chopping the potatoes, Rachael saves time by leaving them whole with their skins on. Afterwards, she uses three tricks to enhance the spuds’ flavor and texture.

1. Smash the potatoes.

Rachael partially boils (or “parboils”) the potatoes so the inside is slightly tender and can absorb the seasonings. Then, she says to “crush them with the bottom of a water glass.” This step flattens the potatoes so that extra surface area helps them roast quicker and develop lots of crispy bits. It’s best to do this trick once the potatoes are drained and sitting on the baking sheet.

2. Roast the spuds at a high oven temperature.

A high oven temperature like 450 degrees Fahrenheit produces roasted potatoes with a brown and crispy exterior that nicely contrasts the tender interior.

3. Squeeze a caramelized lemon over the roasted potatoes.

As a final touch of flavor, Rachael squeezes the juice from a caramelized lemon over the potatoes. Charring lemons cooks their natural sugars, which reduces their bitterness and makes them sweeter. This adds a hint of brightness to your roasted spuds.

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Ina Garten’s Garlic Roasted Potatoes Are So Easy, You’ll Make Them Weekly

If there’s one thing Ina Garten does best (besides everything), it’s making simple recipes feel like pure magic. And when it comes to potatoes, she’s got it down to a science. Her Garlic Roasted Potatoes aren’t just a fan favorite—they’re one of her most popular recipes ever, with 892 five-star ratings to back it up. […]

How to make crispy lemon potatoes

Below, you can find steps from Rachael’s TikTok on how to make these potatoes. They’re bursting with sweet and earthy flavors, making them perfect to serve alongside baked chicken, grilled steak or sautéed fish. Yum!

Crispy Lemon Potatoes

@rachaelray

Three words: CRISPY LEMON POTATOES #fyp #learnontiktok #howto #letscook #tiktoktips #foryoupage #learnfromme #cooking #Easter

♬ original sound – Rachael Ray

Ingredients:

• 1 lb. whole skin-on baby or fingerling potatoes
• 3 to 4 Tbs. extra virgin olive oil
• ½ lemon
• Salt and pepper

Directions:

• Yield: 2 to 3 servings

1. Place potatoes in pot and fill with enough cold water to fully submerge them.
2. Bring to boil over medium heat and cook uncovered about 20 minutes. Potatoes should be slightly soft but not mushy. Drain and let cool in pot for 2 minutes.
3. Preheat oven to 450°F.
4. Arrange potatoes in single layer on parchment paper-lined baking sheet. Smash potatoes with bottom of glass to slightly flatten surface. Drizzle with olive oil and season with salt and pepper. Gently stir to coat potatoes in seasonings.
5. Roast around 45 minutes, or until spuds are golden brown and crispy.
6. As potatoes are roasting, heat small skillet over medium heat. Place lemon half flesh side down on skillet and cook 8 to 10 minutes. Once lemon is caramelized, remove from skillet and set aside to cool slightly.
7. After potatoes are finished roasting, take baking sheet out of oven and squeeze lemon over spuds. Serve potatoes in bowl and enjoy.

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My taste test

Making this myself, I was curious how these roasted potatoes would taste better than other recipes I’ve tried. Taking the first bite, I immediately tasted the lemon’s subtle zing and sweetness—which balanced the buttery richness from the potatoes. Also, flattening the potatoes helped the skin turn into a browned crust once roasted. The simple addition of salt and pepper was enough to season the potatoes as the olive oil and caramelized lemon provided extra fruity and earthy flavors. This recipe certainly didn’t disappoint and is proof that roasted potatoes can steal the show at the dinner table!

Potatoes are something I will never get tired of eating—there are just so many delicious ways to prepare them that I never get bored! My personal favorite is a baked potato (loaded with cheese, sour cream and bacon) to go enjoy with steak or chicken. Recently, I stumbled across a simple yet unexpected tip for making the tastiest and most flavorful spuds and it involves brining them. All you need is two ingredients and 10 seconds to use this trick on a batch of raw spuds. Keep reading for the scoop on brined baked potatoes and my experience trying out this method at home. 

The benefits of brining potatoes before baking them

Yup, you heard that right, we want you to soak your potatoes in a mixture of salt and water just like you would a chicken or a whole turkey on Thanksgiving to ensure it stays juicy and moist. America’s Test Kitchen writer Danielle Lapierre says brining can help season the inside and outside of a potato as well (just be sure to poke them with a fork beforehand).

Also, the salt dries out the skin, allowing it to get super crispy in the oven. What’s even better is that brining potatoes only takes a few seconds instead of a few hours when it comes to meat! So there’s no excuse why you shouldn’t be doing this every time you’re baking your spuds.

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How to make potatoes using the brine method

In a video posted on the ATK YouTube channel, chef Elle Simone demonstrates how this method works when preparing baked potatoes.

Brined Baked Potatoes

Ingredients:

• 4 medium or large russet potatoes, washed and patted dry
• ½ cup water
• 2 Tbs. salt
• Toppings and condiments like bacon, sour cream and/or cheese (optional)

Directions:

• Yield: 4 servings

1. Preheat oven to 450°F. Line baking sheet with parchment paper and place wire rack on top.
2. Using a fork, poke holes into each potato; set aside.

   Mixed together water and two tablespoons of salt in a bowl until the salt was fully dissolved.

3. Rolling each pricked potato in salt water mixture 10 seconds to coat them evenly.

   Transfer potatoes to wire rack-topped baking sheet.

4. Bake potatoes 45 minutes or until they’re fork-tender and crispy on the outside. Remove from the oven and cool slightly. Serve with your favorite toppings and condiments.

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My taste test

Once my potatoes were baked and cooled, I dolloped each one with plain Greek yogurt and freshly cracked black pepper before digging in. I immediately noticed the crunchy skin was perfectly salty without being overpowering. The inside had a slightly salted flavor that perfectly complemented the tartness from the yogurt and the pungent kick of black pepper. Overall, I was really impressed with how this easy trick made the potatoes even more delicious than they already are. 

Why frozen peas reign supreme

For enjoying peas at their peak year-round, frozen peas are the way to go. They are blanched and then flash-frozen right after being picked so they maintain their sweet and slightly crisp texture. Plus, key nutrients like fiber and protein stay within the peas even when frozen, both of which work together to boost digestion, heart health and satisfy your appetite. Compare that to canned peas, which tend to be mushier and have fewer nutrients due to more processing.

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What makes frozen peas mushy when cooked

A plate of dull, mushy peas isn’t an ideal side dish, which it’s best to minimize the culprit: water. Cooking peas in tons of water causes them to absorb the liquid and become super soft. Peas are also more prone to losing their sweet flavor, vibrant color and nutrients, especially if boiled. This is why chef’s suggest methods like steaming, microwaving or sautéing as they enhance the flavor and texture of frozen peas with very little water needed.

Why thawing frozen peas isn’t a necessary step

The beauty of frozen peas is that they don’t need to be thawed before cooking. Jay Weinstein, chef-instructor of Plant-Based Culinary Arts at the Institute Culinary Education, explains that this is because the peas “were blanched before freezing”—allowing the veggie to cook thoroughly even if it’s straight from the freezer. So, for busy weeknights, grab that bag of frozen peas and get right into cooking them to tender perfection.

How to cook frozen peas

Cooking frozen peas isn’t one-size-fits-all as each method has its own perks. Below, Sarah Johnson, founder at BigAirFryers.com, describes three methods that consistently yield tasty results for your desired amount of peas:

1. For the whole bag: how to steam frozen peas

This method is great if you’re making the full bag since a larger pot means all the peas are exposed to a consistent flow of steam that allows them to cook evenly.

1. Open the bag and pour frozen peas into a steamer basket placed over one inch of boiling water.
2. Steam over medium-high heat for five to seven minutes, until the peas have a tender yet crisp texture.
3. Carefully pour the cooked peas into a serving bowl and season with salt and pepper. 

2. For half of the bag: how to microwave frozen peas

If you’re cooking peas for one or two servings, microwaving is a speedy and mess-free option.

1. Place frozen peas in a microwave-safe dish with one to two tablespoons of water.
2. Microwave on high for four to five minutes, stirring halfway through. 
3. Once cooked, remove the dish and allow it to cool for two minutes before seasoning.

3. For a buttery texture: how to sauté frozen peas

Sautéing peas in oil or butter adds a rich flavor to the veggie, whether you’re making a small or large portion.

1. Heat two to three tablespoons of olive oil or butter in a skillet over medium heat.
2. Add your preferred amount of frozen peas to the skillet and cook for three to five minutes, until they’re tender and heated through.
3. Season with salt and pepper before serving.

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5 ways to dress up cooked peas

Plain cooked peas are a blank canvas for a variety of flavors and seasonings. Try these five yummy ideas to turn this simple veggie into a household favorite side, plus keep scrolling for a bonus fun appetizer recipe.

1. Herb Butter Peas

Toss the cooked peas with a mixture of melted butter and chopped herbs like parsley, thyme or mint to add a fresh, earthy flavor to the dish. 

2. Lemony Peas

Add a touch of zingy by tossing the peas with a drizzle of olive oil and ¼ tsp. lemon zest. Finish with a sprinkle of salt and pepper if you haven’t seasoned them already. 

3. Parmesan Peas 

Sprinkle the cooked peas with grated Parmesan cheese and a dash of black pepper for a sharp and tangy twist. 

4. Toasted Almond Peas

Mix the peas with a handful of toasted chopped almonds for an extra crunch and a nutty taste.

5. Peas With Crispy Bacon and Onions

Stir cooked peas with crispy bacon bits and caramelized onions for a salty and sweet flavor contrast. (Click through for how to make quick caramelized onions.)

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Bonus: Minty Pea and Goat Cheese Crostini

Frozen peas make easy work of these crostini, which get their bright flavor from minced fresh mint leaves

Ingredients:

• 18 slices French bread
• 3 Tbs. fresh goat cheese, at room temp.
• 1 tsp. minced fresh mint
• 1 tsp. minced scallions
• 1 cup frozen peas, cooked, cooled

Directions:

• Active: 15 mins
• Total time: 20 mins 
• Yield: 6 servings 

1. Heat oven to 350°F. Coat baking sheet with olive oil cooking spray. Arrange bread on baking sheet; coat lightly with cooking spray and season lightly with salt and pepper. Bake 5 min. or until lightly toasted. Let cool. 
2. Spread each toast with ½ tsp. goat cheese. In bowl, lightly mash together mint, scallions and peas; season to taste. Divide mixture evenly over crostini. Garnish as desired.

What baking soda does to ground beef

Baking soda essentially acts as a tenderizer when added to ground beef. According to America’s Test Kitchen (ATK), soaking the meat in a baking soda and water solution raises the pH balance on the surface of the meat. This effect not only retains the beef’s moisture but also helps it cook faster—meaning you’ll get juicy brown meat rather than a pile of greasy, gray mush. ATK also notes that baking soda also slows down the protein in meat from bonding “excessively” as it heats up and prevents a tough, chewy texture most people like to avoid. 

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The Pioneer Woman’s Hamburger Casserole Recipe​ Is the Perfect Cozy Bake

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How to add baking soda to ground beef

Combining these ingredients is simpler than you think: Just dissolve a pinch of baking soda with a little water and then mix the solution into the ground beef. Allow the meat to sit for at least 15 minutes (but no more than 45 minutes) before cooking as directed in your recipe. You’ll want to use about ¼ tsp. baking soda per pound of ground beef. (Bonus: Click through for tips on how to properly store ground beef so it lasts longer in the fridge and click here for more baking soda hacks.)

4 additional tips for cooking ground beef

Baking soda makes ground beef extra brown and tasty, but it can’t do all of the heavy lifting. Below, Julie shares four additional tips for making sure the beef cooks evenly in the pan.

1. Don’t overcrowd the pan.

Julie notes that ground beef needs ample space in the pan in order to cook thoroughly. “You’ll need a 10-inch skillet to brown one pound of ground beef,” she explains. “When browning two or more pounds of ground beef, cook in 1-pound batches in a 12-inch skillet.”

2. Ensure the pan is well-heated.

If your pan isn’t fully heated before you start cooking, the ground beef will stick to the surface. This is why Julie says to “heat the pan for at least two to three minutes before adding ground beef to the skillet.”

3. Keep the ground beef chunks the same size.

Unevenly sized ground beef chunks won’t all cook at the same time. So aim to break up any clumps into uniform pieces. “Crumble the meat into the pan, so the pieces are all about the same size,” Julie says. “Let the meat sit and sizzle for a few minutes, allowing the surfaces touching the pan to form a crust before stirring and chopping up with a spatula or wooden spoon.”

4. Use the right pan when satuéeing ground beef.

Julie suggests cooking ground beef in a cast iron skillet for more even browning. “Since iron is such a good heat conductor, the surface will be evenly heated from edge to edge,” she says.

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This One-Pot Bolognese Is Your New Winter Dinner Solution in 30 Minutes

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Our top 5 mouthwatering ground beef recipes

All of this talk about ground beef should spark inspiration for your next dinner dish. Luckily, Julie and the rest of our test kitchen share five ground beef recipes that are quick, flavorful and sure to fill you up on any night! 

1. Skillet Pasta With Vodka Sauce

Cooking pasta directly in the sauce is the easy secret to adding even more flavor—plus, cleanup is a breeze.

Ingredients:

• 3 scallions
• 8 oz. ground beef 
• ⅛ tsp. pepper
• 1 clove garlic, minced
• 1 ½ cups vodka pasta sauce, from 24-oz. jar
• 8 oz. penne pasta
• ¼ tsp. crushed red pepper flakes (optional)

Directions:

• Active: 20 mins
• Total time: 35 mins
• Yield: 4 servings

1. Chop white and light green parts of scallions. Thinly slice remaining dark green parts of scallions; reserve. Coat 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef, chopped scallions and pepper; cook, stirring and breaking up beef with spoon, until meat is no longer pink, 8 to 10 minutes, adding garlic during last 30 second of cooking time.
2. Using slotted spoon, remove beef mixture from skillet; reserve. Remove and discard drippings from skillet. Add ½ cup vodka sauce and 3 cups water to skillet; over medium-high heat, bring to boil. Stir in pasta and, if using, red pepper flakes; reduce heat to medium.
3. Cover; cook, stirring occasionally, until pasta is just tender, about 12 minutes. Stir in remaining 1 cup pasta sauce and reserved beef mixture; cook, stirring, until heated through, 1 to 2 minutes. Top with reserved sliced scallions.

2. Beef and Veggie Toss

Goat cheese adds a tangy kick to this sauté — feel free to sub in your fave shredded cheese.

Ingredients:

• 1 lb. ground beef
• 1 red pepper
• 2 cups green beans
• 1 Tbs. olive oil
• 1 cup sliced red onion
• 2 cups cooked baby potatoes, halved
• 1 cup cherry tomatoes
• ⅓ cup steak sauce
• ½ cup crumbled goat cheese (2 oz.)

Directions:

• Active: 40 mins
• Total time: 40 mins
• Yield: 4 servings

1. Coat nonstick skillet with cooking spray; heat over medium-high heat. Add beef; cook, stirring occasionally, until no longer pink, 7 to 8 minutes. Drain; reserve.
2. Cut pepper into strips; cut green beans into thirds. In skillet, heat oil over medium- high heat. Add pepper and onion; cook 5 minutes. Add potatoes, beans and tomatoes; cook until tender, 7 to 8 minutes. Over medium-low, stir in beef, sauce, ⅛ tsp. salt and ¼ cup water; add cheese. Cover; let cheese melt, 5 minutes.

3. Bolognese Stuffed Peppers

Our veggie-packed sauce is a great way to stretch half a pound of ground beef into a hearty dinner for four.

Ingredients:

• 4 red peppers
• ½ of 1 lb. eggplant, cut into ¼-thick round slices
• 1 (8 oz.) yellow squash, cut into ¼-thick round slices
• ¼ tsp. salt
• ¼ tsp. pepper
• 12 oz. ground beef
• 1 onion, chopped
• 1½ cups chunky garden vegetable pasta sauce, from 24-oz. jar
• 1 cup shredded mozzarella cheese 
• ⅓ cup crumbled feta cheese
• Fresh oregano (optional)

Directions:

• Active: 30 mins
• Total time: 1 hr., 10 mins
• Yield: 4 servings

1. Heat oven to 375°F. Coat 2-quart baking dish and 2 rimmed baking sheets with cooking spray. Slice tops off peppers; remove and discard seeds and ribs.
2. Place eggplant and squash in single layer on separate baking sheets; coat with cook- ing spray and sprinkle with salt and pepper. Bake, flipping once, until softened, 3 to 6 minutes per side; reserve.
3. Coat 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef and onion; cook, stirring occasionally, until beef is no longer pink, 7 to 8 minutes. Stir in sauce, eggplant and squash; reserve 1½ cups filling. Stir mozzarella into remaining filling. Spoon into peppers; transfer to baking dish. Spoon reserved filling around peppers; top with feta cheese. Coat one side of sheet of foil with cooking spray; place coated side down over peppers.
4. Bake until tender and filling is hot, 35 to 40 minutes. removing foil during last 10 minutes of cook time. If desired, garnish with oregano.

4. Chili Boats

Easy-do edible bread bowls are ideal for soaking up every last drop of the filling.

Ingredients:

• 1 (13.8-oz.) tube refrigerated pizza crust dough
• 1  egg, beaten
• 2 Tbs. sesame seeds
• ¾ lb. ground beef
• 1 Tbs. chili powder 
• ¼ tsp. salt
• 1 (10-oz.) can diced tomatoes and green chilies, drained
• Sour cream and cilantro sprigs (optional)

Directions:

• Active: 25 mins
• Total time: 50 mins
• Yield: 4 servings

1. Heat oven to 400°F. Coat baking sheet with cooking spray. On lightly floured surface, unroll dough. Brush dough with egg; sprinkle with sesame seeds. Cut dough into 4 rectangles (each about 7-by-5-inch).
2. Working with one at a time, invert rectangles onto baking sheet. Fold each short side of rectangle in half and press together to seal and make point at each end, leaving center open. Press bottom centers of dough boats onto baking sheet. Bake until lightly golden brown, about 10 min.
3. Heat 12-inch nonstick skillet over medium-high heat. Add beef, chili powder and salt; cook, stirring to break up beef, until browned, 3 to 4 minutes. Stir in tomatoes with chilies. Divide mixture among crusts. Cover with foil. Bake until filling is hot, 8 to 10 minutes. If desired, top with sour cream and cilantro.

5. Mexican Salad With Corn Tortilla Chips

Jalapeño adds a fiery kick to our chili-and cumin-kissed beef, but you can adjust if you prefer less heat.

Ingredients:

• 2 medium tomatoes, diced
• ¼ cup finely chopped white onion
• 1 jalapeño, finely chopped
• 1 Tbs. chopped fresh cilantro
• 1 Tbs. lime juice
• ⅛ tsp. + ¼ tsp. salt
• 1 lb. 90% lean ground beef
• 4 tsp. chili powder
• ½ tsp. ground cumin 
• ¼ tsp. pepper
• 4 cups corn tortillas chips
• 8 cups torn romaine lettuce, 10 oz. 
• ½ cup guacamole
• Cilantro leaves (optional)

Directions:

• Active: 20 mins
• Total time: 30 mins
• Yield: 4 servings

1. In medium bowl, stir together tomatoes, onion, jalapeño, chopped cilantro, lime juice and 1⅛ tsp. salt; reserve.
2. Coat large nonstick skillet with cooking spray; heat over medium-high heat. Add beef; cook, stirring occasionally and breaking up meat with spoon, until no longer pink, 7 to 8 minutes. Drain; return to skillet. Sprinkle with chili powder, cumin, pepper and ¼ tsp. salt. Cook, stirring often, until flavors blend and beef is browned, 1 minutes.
3. Arrange chips around edge of each of 4 plates. Divide lettuce among plates. Top with meat mixture, reserved tomato mixture and guacamole. If desired, garnish with fresh cilantro leaves.

If you’ve ever started to make a recipe, only to realize you don’t have eggs, which are required for the dish, you’re not alone. Eggs are so basic and so necessary to so many dishes, that they’re easy to put on auto-pilot, as in: “Surely, I’ve got eggs.” It’s why we often forget to buy them while grocery shopping. Also, unlike pantry staples like baking powder and sugar, eggs crack and go bad. Even if you’ve got ’em, you might want to save them for another day—especially with egg prices rising in recent weeks. Fortunately, substitutes for eggs do exist, and include everything from aquafaba to applesauce. Below is a list of the best egg substitutes for baking and cooking, and ingredient swap ratios you’ll need for each.

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There are even dairy-free and low-fat alternatives.

Why do you need egg substitutes?

There are plenty of reasons you might need an egg substitute besides just running out of eggs. Perhaps you’re serving food to a guest with an egg allergy, or your partner has recently started following a vegan diet. Whatever the case, it’s important to consider the purpose eggs serve in your recipe. This will help you choose the ingredient swap that’s best matched to your dish.

Eggs serve many purposes in baking and cooking, including:

• Moisture: The liquid from raw eggs soaks into other ingredients in the recipe, adding moisture and fluffiness.
• Structure: Eggs are binding agents in a recipe, creating structure and preventing crumbling.
• Leavening: Eggs help foods puff up and expand when heated by trapping air into air pockets. Soufflés and meringues, for example, benefit from this egg trait.
• Aesthetics: Eggs can also contribute to a recipe’s taste, texture, and coloring.

So, which egg substitute is right for your recipe? Keep reading.

1. Applesauce

Applesauce is a natural sweetener that can also be used as a vegan egg substitute in recipes that require moisture and binding. Because the fruit puree is usually sweetened with spices like cinnamon and nutmeg, it works best in quick breads and desserts like brownies and muffins. (Of course, unsweetened applesauce is also available if you want all of the benefits of this gluten-free substitute in a non-baking recipe.) To use applesauce as an egg substitute, replace each egg with ¼ cup applesauce. Remember that applesauce may alter the flavor and texture of the final product, making it more suitable for recipes that complement its natural sweetness.

2. Yogurt

Yogurt can be used as an egg substitute in recipes that require moisture and acidity. It works well in recipes such as pancakes, waffles, and cakes. Simply replace each egg with ¼ cup of plain yogurt. Yogurt adds moisture and acidity to the batter, which helps with leavening and creates a tender crumb in the final product. Just be wary of using sweetened or flavored yogurt as an egg substitute—the added flavor may change your recipe.

3. Mashed Banana

Mashing up a banana and using it as a substitute is another popular solution when you’ve run out of eggs. Simply replace each egg with ¼ cup pureed banana. The finer the puree, the better. Although the desserts and baked goods you make with pureed bananas might not brown quite as deeply as eggs, they tend to have a richer, denser flavor. One note: If you have to replace many eggs, your final product may taste distinctly banana-y. 

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4. Buttermilk

Like yogurt, buttermilk is a tangy substitute for recipes requiring leavening and acidity. For this reason, it’s particularly useful in recipes like pancakes, biscuits, and scones. Replace each egg with ¼ cup buttermilk and let the acidity of the buttermilk activate the leavening agents, resulting in a light and fluffy texture.

5. Carbonated Water

Another great egg substitute for recipes that require leavening: carbonated water, such as club soda or sparkling water. The bubbles in the carbonated water help create a light and airy texture in the final product. All you need to do is replace each whole egg with ¼ cup carbonated water, and you’re all set for a fluffy final product.

6. Commercial Egg Replacer

If you’ve forgotten to buy eggs, chances are slim that you have commercial egg replacer in the fridge. Still, this is a useful egg replacement option if you’re cooking for someone with an allergy. Commercial egg replacer is available in most grocery stores and is specifically designed to replace eggs in recipes. These products are typically made from a blend of starches, leavening agents, and other ingredients that mimic the properties of eggs. They are often used in vegan and allergy-friendly recipes and can be used as a 1:1 replacement for eggs. If you’re hosting vegans or folks with egg allergies, this is the egg substitute for you.

7. Flaxseed or Chia Seed Gel

Flaxseeds and chia seeds aren’t just nutritious—in gel form, they can also be used as an egg substitute in many recipes. Making flaxseed or chia seed gel is easy: Mix one tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water. Then, let it sit in the warm water for a few minutes until it thickens and becomes gelatinous.

This gel can then be used as a 1:1 replacement for eggs in recipes such as muffins, pancakes, and cookies. Plus, flaxseed and chia seeds are rich in omega-3 fatty acids and fiber, making them not just a functional substitute for eggs, but a healthy one, too. If you didn’t have enough reasons to stock these superfoods in your pantry, consider them necessary now. Just note that using flaxseed or chia seed gel as a replacement may give your recipe a denser, nuttier flavor, so it might be best used in recipes like pancakes, waffles, and baked goods.

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8. Silken Tofu

Silken tofu is another popular egg substitute in vegan and vegetarian recipes. It has a smooth, creamy texture that closely mimics the moisture and binding properties of eggs, meaning it’s a useful substitute in creamy dessert recipes like custards and pies. To use silken tofu as an egg substitute, simply blend or mash it until it reaches a smooth consistency. Use ¼ cup of silken tofu puree for every egg your recipe needs. Like chia seed and flaxseed gel, this substitute can make foods a bit denser than an egg would, so keep that in mind when cooking and baking.

9. Aquafaba

Aquafaba, or the leftover liquid from beans, makes for a surprisingly effective egg replacement. You probably have it in your pantry already—the liquid in a can of chickpeas or beans is aquafaba. This substitute is effective because the texture of the liquid is very similar to egg whites. It’s a great substitute for recipes that call for egg whites, such as homemade marshmallows, meringue and even certain cocktails. Use three tablespoons aquafaba for each egg the recipe calls for.

The importance of reheating shrimp correctly

Although you can eat leftover shrimp cold, reheating it is the tastier option for waking up those delicious flavors again. That said, you should always use gentle heat when warming up shellfish like shrimp as intense heat may cause it to overcook and become rubbery. It’s best to consume the shrimp within three to four days of cooking it. But, if the shrimp feels mushy, has a strong odor and/or a dull color you’re better off discarding it than risking food poisoning symptoms like stomach aches and nausea.

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Do shell-on shrimp need to be peeled before reheating?

With shell-on shrimp, whether from a seafood boil or peel-and-eat appetizer, it’s best to leave the shell on so the juices stay within the seafood as it’s warming up. Once reheated and slightly cooled, you can remove the shells and dig in. (Click through to learn how to cook shrimp with the shell on to save yourself time and produce mouthwatering results.)

For sautéed shellfish: How to reheat shrimp on the stovetop

When it comes to reheating satuéed, grilled or roasted shrimp, your stovetop is the winner. Chef Daniel P. Craig, founder at Kitchen Deets, says it provides more precise temperature control and allows you to keep a close eye the shellfish. Here’s his easy step-by-step.

1. Heat a nonstick skillet over medium-low heat. 
2. Add a generous one tablespoon of olive oil or butter to the skillet.
3. Place the shrimp in the skillet in a single layer. 
4. Heat for two to three minutes, flipping them occasionally until they are heated through. 

For crispy shellfish: How to reheat shrimp in the air fryer

If you’ve got leftover fried shrimp, chef Craig says the air fryer is your best bet — and they’re ready in as little as 2 minutes. Use his method listed below.

1. Preheat your air fryer to 350 degrees Fahrenheit. 
2. Place the shrimp in a single layer in the air fryer basket. 
3. Cook for about two to four minutes, turning them halfway through. 
4. Check for doneness by slicing into one shrimp. It should be heated through and no longer cold in the center. 
5. Note: No air fryer? Place the shrimp on a parchment-lined baking sheet and reheat in a 325 degree Fahrenheit oven for five to seven minutes or until they’re fully warmed.

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2 shrimp recipes worth reheating

Shrimp’s versatility makes it a blank canvas for your favorite seasonings and cooking methods. Start with these two recipes from our test kitchen, which are also tasty when warmed up the next day! (Click through for a tasty recipes for crab fries and stuffed shrimp.)

Crispy Coconut Shrimp

Convenient store-bought marmalade creates the dipping sauce for these delicious treats.

Ingredients:

• 2 cups shredded sweetened coconut
• 2 cups plain dry breadcrumbs
• 4 eggs, beaten
• 2 cups all-purpose flour
• ½ tsp. salt
• 1 lb. peeled, deveined large shrimp
• ½ cup olive or vegetable oil
• ½ cup orange marmalade

Directions:

• Active: 20 mins.
• Total time: 20 mins
• Yield: 10 servings

1. Line large baking sheet with parchment paper. In bowl, combine coconut, breadcrumbs and salt. Add eggs and flour to 2 separate bowls. Coat shrimp in flour; dip in eggs, then coconut mixture, shaking off excess. Transfer to parchment-lined baking sheet.
2. In skillet, heat oil over medium-low. In batches, cook shrimp, flipping once, until golden, 2 to 3 minutes per side. Drain on paper towels. In microwave-safe bowl, microwave marmalade in 15-second intervals, stirring, until melted. Serve shrimp with marmalade.

Spicy Shrimp Skewers

Food Network star Jamie Oliver infuses this simple dish with bold flavors, thanks to a quick 3-ingredient spice rub.

• 8 (10-inch) skewers
• 2 Tbs. olive oil
• 1½ tsp. paprika
• ½ tsp. garlic powder
• ½ tsp. crushed red pepper flakes
• 1 lb. peeled, deveined jumbo shrimp (21 to 25)
• 1 onion, chopped
• 1 tsp. curry powder
• 1 cup basmati rice

Directions:

• Active: 15 mins
• Total time: 45 mins
• Yield: 4 servings

1. If using wooden skewers, soak in water 15 minutes. Prepare grill for medium-high direct-heat cooking. In bowl, whisk 1 Tbs. oil, paprika, garlic and pepper flakes; add shrimp. Toss until coated. Thread onto skewers.
2. In pot, heat remaining oil over medium heat; add onion and curry. Cook, stirring, until starting to soften, 7 to 8 minutes. Add rice and 2½ cups water; bring to a boil. Reduce heat to low. Cover; cook until tender, 15 to 20 minutes. Grill skewers, turning once, 3 to 5 minutes per side. Serve with rice. Garnish as desired.

Why cook with a cast iron skillet?

Ask any experienced cook, and they’ll tell you that there’s something special about cast iron. It heats evenly and retains heat like a champ, which means your food cooks more consistently, explains Shantae Duckworth, professional organizer and founder of Shantaeize Your Space. She adds that “it’s naturally nonstick when correctly seasoned (more on that below) so you can use less oil (which saves money and keeps meals lighter). 

Another bonus? It is incredibly durable and can be used in the oven, over a fire or on a stovetop. Cast iron skillets also help infuse small amounts of iron into your food, which is actually a health benefit.

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What does it mean to season a cast iron skillet?

“Seasoning a cast iron skillet is just a fancy way of saying you’re building up a natural, nonstick coating by applying a thin layer of oil and baking it into the surface,” says Duckworth. “This process creates a protective barrier that prevents rust, helps food cook evenly and makes cleanup easier (goodbye, stuck-on eggs!).” It’s best to season your pan before using it for the first time, but you can also do it if you notice that the surface is starting to look dull or scratched.

Robbie Shoults, chef and third-generation owner of Bear Creek Smokehouse, adds that many modern cast iron skillets come pre-seasoned, so it’s just something you’ll have to maintain as you cook with one. 

You can also season your cast iron in the oven. Preheat the oven to 450°F, rub oil thoroughly all over the pan, bake the skillet for an hour and let it cool. 

Why it’s important to clean a cast iron skillet

If you want your cast iron skillet to be a kitchen staple for generations, cleaning it is the best way to keep it in shape. It’ll also help you save money on replacements. “Interestingly enough, a well-maintained cast iron pan gets better with time, developing a natural nonstick surface that makes cooking easier and food taste even better,” says Duckworth. “If you don’t clean it properly, leftover food and grease can build up, leading to rust, sticky residue, and unwanted flavors in your next meal.” 

How to clean a cast iron skillet

Cleaning cast iron is simple, but it’s important to do so after each use to prevent buildup and keep it seasoned. Shoults’ number one piece of advice is to forgo the dish soap. Here, his instructions for proper cleaning:

• Wash your cast iron with hot water and a non-abrasive sponge or brush. “If you have baked-on food that is tough to remove, you can create a paste that’s made with coarse salt and water to scrub with,” he says.
• Rinse well with hot water once clean.
• Dry with a paper towel. An alternative is to place the clean skillet on medium heat to finish drying, he says. 
• When your cast-iron is completely dry, you can use a paper towel to apply a thin layer of cooking oil to help maintain its seasoning. 

Duckworth suggests the boiling water trick if you have an extra stubborn mess. “Add a little water to the skillet, bring it to a boil for a minute or two, and use a wooden spoon or spatula to loosen any stuck-on bits,” she says.

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More important maintenance tips for cast iron skillets

In most cooking instances, your cast iron skillet should be cleaned after every use, unless you’re making something like cornbread, which leaves no residue, explains Shoults. To keep your cast iron skillet in tip-top shape, follow these tips: 

• Never soak it in water for a long time. Duckworth notes that it will rust quickly if exposed to water. You also want to dry it immediately, as moisture in the air can cause rusting. 
• Don’t put your cast iron in the dishwasher. High heat and detergent will ruin the finish, she says.
• “Never use soap or steel wool when cleaning your cast-iron skillet because, over time it can slowly strip away the seasoning or layer of oil from the surface,” says Shoults

Heavy cream is the backbone of many creamy sauces, soups and sides, and for good reason! Who doesn’t love the mouth-feel of super-creamy foods? Still, in some situations heavy cream can end up making a dish overly rich. And, of course, since heavy cream contains a high amount of saturated fat, it’s not the best for our bodies. Luckily, there’s a healthier alternative that enriches most dishes just as well. Enter light cream: The dairy swap that contains around 80 percent less saturated fat than heavy cream, yet endows all that’s made with it a creamy mouth feel. Keep reading to learn about the process of making light cream, how it’s different from other dairy products and inspiration for adding it to your favorite recipes.

What is light cream? 

Like many dairy products, the process of making light cream starts with milk. “Light cream, a delight in many of my desserts, is made by skimming the higher-fat layer off the top of raw milk before it’s homogenized,” says Sarah Bridenstine, professional baker and founder at Baking Kneads. The homogenization step blends the milk fat and liquid together so it creates light cream. 

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Light cream vs. heavy cream vs. half-and-half

Light cream is sold alongside other dairy products like heavy cream and half-and-half. Although they all hail from the same dairy family, Bridenstine says the amount of milk fat in each product varies. “Light cream generally contains between 18 to 30 percent milk fat,” she explains. “Half-and-half, on the other hand, as its name suggests, is half milk and half cream, usually with about 10 to 18 percent milk fat. Heavy cream packs a punch with a minimum of 36 percent milk fat.”

The milk fat content is the driving factor for the dairy’s flavor and texture. “Think of light cream as a rich, smooth blanket of dairy goodness, but lighter on the palate than its heavier counterpart, heavy cream,” Bridenstine notes. “Its consistency? A tad thicker than milk, but not as dense as heavy cream, striking a lovely balance.”

Light cream’s reduced fat content also makes dishes lush and creamy. In fact, light cream contains six grams of saturated fat per two ounces (or ¼ cup) versus the nearly 14 grams found in the same amount of heavy cream. This difference is key as excess consumption of saturated fats are linked with spiking LDL (or “bad”) cholesterol levels—raising the risk of stroke and heart disease. (Click through to discover more ways that your diet can impact your heart health.)

Ultimately, a light cream like Lucerne Light Cream is a less fattening swap that still provides a significant amount of flavor and richness.

How to use light cream as a substitute in recipes

When swapping in light cream for heavy cream, Bridenstine suggests using 25 percent more than the full amount of heavy cream listed in the recipe. So, if a recipe calls for one cup of heavy cream use 1¼ cups of light cream. This ensures the dish will have a velvety texture as if it contained heavy cream, but it’ll still have a lot less saturated fat. Alternatively, if you’re stirring it into coffee just swap your usual amount of coffee creamer for light cream.

It’s worth noting that light cream isn’t an ideal candidate for whipping as its lower fat content makes it difficult to form and hold stiff peaks. So, for best results use this cream as a coffee add-in or when making soups, baked dishes and sauces.

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3 delicious recipes that use light cream

Light cream will never lose its luster thanks to the various ways you can cook with it. Below, you’ll see three recipes from our test kitchen that use light cream to add richness to both sweet and savory dishes. Yum!

Berry Baked Oatmeal

This fruit-kissed breakfast is ready for the oven in just 15 minutes and is loaded with heart- healthy grains for a satisfying start to the day

Ingredients:

• 2 cups milk
• ⅓ cup maple syrup
• 2 Tbs. butter, melted 
• ½ tsp. ground ginger
• 1¼ cups light cream 
• 1½ cups old-fashioned rolled oats
• 1 cup muesli
• 2 Tbs. pistachios
• 2 cups fresh mixed berries

Directions:

• Active: 1 hr.
• Total time: 2 hrs.
• Yield: 12 servings

1. Heat oven to 350°F. Coat 2-quart baking dish with cooking spray. In large bowl, combine ½ cup milk, maple syrup, butter, ground ginger and ¼ tsp. salt; stir in light cream and remaining 1½ cups milk, then oats and muesli.
2. Cover with foil; bake 30 minutes. Uncover; bake until oatmeal is tender and most of liquid is absorbed, about 10 minutes. Top with pistachios and mixed berries.

Pepper-Feta Dip

A touch of cheese and balsamic infuses this bowl with a creamy kick.

Ingredients:

• 4 pita breads
• 2 Tbs. butter, melted
• 2 (12 oz.) jars roasted red peppers, drained, patted dry 
• 1 cup crumbled feta cheese
• ¾ cup light cream
• ½ cup plain dry breadcrumbs
• 2 tsp. balsamic vinegar

Directions:

• Active: 10 mins
• Total time: 15 mins
• Yield: 8 servings

1. Heat oven to 300°F. Brush both sides of pita bread with butter.
2. Transfer to baking sheet. Bake until lightly browned, 5 to 7 minutes. Transfer to rack; let cool. Cut each into 8 wedges.
3. In food processor, puree peppers, cheese, cream, breadcrumbs and vinegar until smooth. Transfer to serving bowl. Serve with pita wedges.

Roasted Garlic Mashed Potatoes

Our twist on classic mashed potatoes starts with roasted garlic for a slightly sweet and nutty side.

Ingredients:

• 1 head garlic
• 2 tsp. olive oil
• 2 lbs. Yukon Gold potatoes, peeled, quartered
• 4 Tbs. butter, cut into pieces
• ¾ cup light cream 
• Chopped fresh chives

Directions:

• Active: 20 mins
• Total time: 1 hr.
• Yield: 6 servings

1. Heat oven to 350°F. Trim off top of garlic head to expose cloves; coat with olive oil and wrap in foil. Roast until golden brown and cloves are soft, 35 to 45 minutes. When cool enough to handle, squeeze out cloves into bowl; using fork or back of spoon, mash to form paste.
2. Meanwhile, in large pot, combine potatoes and 2 Tbs. salt with enough water to cover by ½-inch. Over high heat, bring to a boil. Reduce heat to medium-low; cook until potatoes are tender, 15 to 20 minutes. Drain well.
3. On low speed, beat potatoes until coarsely mashed. Beat in butter until melted. Beat in garlic, cream, ½ tsp. salt and ¼ tsp. pepper. Transfer to serving bowl; garnish with chives.