Pickle Juice Is Liquid Gold for Cooking: Use It to Bake, Marinate + Sauté Favorite Foods
It's the secret to Carla Hall's delicious fried chicken — we've got the recipe!
Sign InUp with your social account
We won't post to any of your accounts
Sign InUp with your social account
We won't post to any of your accounts
Alexandria Brooks is a food writer and editor with over five years of experience contributing to both local and national publications. For the past three years, she has been a key part of the digital team at First for Womenand Woman’s World, initially serving as an editorial assistant and currently as a digital editor. Her bylines have appeared in other publications, including South Jersey Magazine, Healio, The Dinner Table Documentary andInClub Magazine. Her unwavering passion for cooking fuels her food-centric writing and has opened doors to on-camera opportunities, such as her appearance in the Food Network’s inaugural Chopped: Teen Tournament. Notably, Brooks graduated summa cum laude from Rowan University’s College of Communication and Creative Arts.
It's the secret to Carla Hall's delicious fried chicken — we've got the recipe!
This fluffy and buttery bread takes simple toast or a sandwich to the next level!
Its "squeaky" texture means you can cook with it and it won't turn into a gooey mess.
Doing this simple step keeps the PB&J filling from oozing out as it's frying
Plus, a pastry chef shares the secret to amping up the savoriness in the cookies!
A little brewed java offers big flavor for this frothy favorite!
Find out the fun flavor twist that chef Nigella Lawson loves!
It all starts with choosing this type of leg of lamb for easy roasting and carving!
Our Food Editor uses this trick to make the dough in half the time!
We tried it — and we're never making biscuits another way again!