Skipping the Browning

Browning the meat and veggies before assembling chili is the key. This way, you will get more flavor out of them and avoid undercooked elements in your chili.

Using the Wrong Spices

Spices are a key to great chili, so it is important to really nail this part. Make sure you use fresh spices and include chili powder, garlic powder, cumin, and oregano, among others.

Waiting Until the End to Season the Chili

You should always season your chili at the beginning or midway through the cooking process. This will allow all the flavors to mix together and blend properly. If you opt to season when the chili is already cooked, herbs and spices won’t do a good job of coming together.

Rushing It

The best kind of chili is slowly cooked at a low temperature. This method results in more flavor and tender meat. If you opt to rush the chili, you will probably end up with a disappointing batch.

Not Adding Toppings

Adding some topping to your chili will make it go over the top. Even something as simple as grated cheese or a dollop of sour cream will do the trick.  

The post You Can Make Amazing Chili Every Time If You Avoid These Common Mistakes appeared first on falafelandcaviar.com.

In the United States and most other parts of the world, Fettuccine Alfredo is made with heavy cream and is usually paired with chicken or seafood. However, the original dish only contains three ingredients: fettuccine pasta, butter, and Parmesan cheese.

If you would like to see how authentic Fettuccine Alfredo tastes, you can cook it up yourself in just a few minutes.

Authentic Fettuccine Alfredo Recipe

The recipe for authentic Fettuccine Alfredo was recently shared on TikTok by user @aripastaclub and it became quite popular among foodies due to its simplicity.

Prepare a warm plate that you will top with several slices of butter. After your fettuccine is cooked, drain it, but save up a cup of pasta water. Transfer the drained fettuccine to the butter plate and cover generously with grated Parmesan cheese. Add pasta water and mix well using a spoon and a fork until the butter and cheese turn into a creamy sauce. It’s ready to eat.

If you would like some video instructions on how to make an authentic Fettuccine Alfredo, check out @aripastaclub’s clip below.

The post Make Authentic Fettuccine Alfredo in Just a Few Minutes appeared first on falafelandcaviar.com.

In a video shared on social media a while back, @wevaper_us demonstrated a cucumber-slicing technique that allows you to end up with heart-shaped cucumber slices. Sounds great? It looks even better.

To make heart-shaped cucumber slices, cut the end of the cucumber around a fourth of its length while placing your knife diagonally. Then, split the cucumber end down the middle, place the two pieces you got skin-way up on the cutting board, and join them together to form a heart.

Next, slice the cucumber lengthwise to get heart-shaped slices. The number of slices will depend on the thickness of the cucumber. Repeat the same with the other end of the cucumber.

These love(ly) cucumber slices are not just perfect for salad. You can also use them to visually improve all sorts of other dishes, and they are an amazing addition to the charcuterie board.

To make sure you are doing everything right and get the best results, check out the video from @wevaper_us with full instructions below.

The post Check Out This Love(ly) Technique for Cutting Cucumbers appeared first on falafelandcaviar.com.

Put it on a Pizza

We know it is blasphemy even to suggest it. But we can keep this one between us because BBQ sauce on pizza really works. It can be used instead of tomato sauce as its sweeter alternative or simply drizzled on top of a pizza for an added kick.

Pair it With Grilled Fruit and Veggies

Grilled meat isn’t the only thing that deserves some BBQ sauce; grilled fruit and veggies can also greatly benefit from it. The sweet and smoky flavor of BBQ sauce complements the sweetness of fruit and enhances or adds to the sweetness of veggies.

Make a Mayo and BBQ Sauce Dip

Mayo and BBQ sauce is a combo you didn’t know you needed in life. The creaminess of the mayo and sweetness of the BBQ sauce will come together in an amazing dip that can be paired with anything from chicken wings to potato wedges.

 Add it to Scrambled Eggs

We all need to make our breakfast eggs a bit more exciting from time to time. BBQ sauce can help you do this. Simply add it to scrambled eggs or drizzle it over fried eggs. It will result in a completely different experience for your taste buds, one you won’t easily walk away from.

The post 4 Unique Ways to Use BBQ Sauce appeared first on falafelandcaviar.com.

Making caramelized onions is a fine skill. Just a single mistake and your onions become unusable instead of caramelized. To prevent this from happening to you and to get perfect caramelized onions with every batch, check out some common mistakes you need to avoid.

Cutting Them Too Thin or Too Thick

You really want to be measured when cutting the onions. Slice them too thin, and they will burn. Make them too thick, and they won’t cook well. Aim for an eighth of an inch, and you’ll get the best result every time.

Doing Big Batches at Once

We understand that you would want to have a big batch of caramelized onions because, let’s face it, it is hard to get enough of them. However, make sure not to cook it all at once. If you overcrowd the pan, they will need a lot longer to get caramelized and might not cook evenly.

Using High Heat

Forget about high temperatures and rushing things. Caramelizing onions takes time and requires a steady temperature. If you try to do it on high heat to speed up the process, they will just get burnt. Instead, use medium-low heat and watch the magic happen in front of your eyes.

Forgetting to Deglaze the Pan

As the onions caramelize, they release all sorts of flavorful juices that turn to glaze at the bottom of your pan. This is where the majority of the flavor sits. So make sure to deglaze the pan by adding water or wine and stirring it in order to get those flavors attached to the onions.

The post Make Perfect Caramelized Onions By Avoiding These Common Mistakes appeared first on falafelandcaviar.com.

Straw

Straws, either plastic or reusable ones, proved themselves to be a great tool for pitting cherries. You simply need to remove the stem and then push a straw through the cherry from the stem-end. The straw will push the pit to the other side, and you’ll end up with a pit-less cherry.

Chopsticks

If you are out of straws, then chopsticks can serve as the best alternative because the method works similarly. After removing the stem, push the pointed end of a chopstick from the stem-end all the way through, and the pit will pop right out. You will be able to pit large quantities of cherries once you get a hold of it.

Paper Clip

This is an efficient method if you don’t mind a bit of mess. Take a brand new paper clip and shape it into the letter “S.” Then, insert the round part through the stem end and twist a bit. Once you pull the paper clip out, the pit will pop out as well.

The post 3 Best Methods to Pit Cherries Without a Cherry Pitter appeared first on falafelandcaviar.com.

A number of expensive ingredients can actually be swapped with cheaper alternatives, and it won’t even affect the dish. Check out some examples below.

Kale

The prices of kale have skyrocketed recently thanks to its great nutritional benefits. But you don’t have to be the one paying the price for its popularity. Instead, opt for collard greens or spinach, which are just as good and healthy but cost less.

Pine Nuts

Pine nuts are notoriously scarce and pricey, but you can’t have a good pesto without them, right? Well, you actually can. Just use toasted sunflower seeds or toasted cashews.

Fresh Berries

Fresh berries are not cheap, even when they are in season. This is why your preferred choice should be frozen berries. They are just as good for making desserts and cakes as the fresh versions, but you’ll get them for half of the price.

Saffron

Saffron is known as one of the world’s most expensive and rarest spices, but some dishes really benefit from its sweet/bitter nature and distinctive color. If you want to achieve the latter but avoid paying a lot of money, turmeric will do for the majority of the recipes.

The post Expensive Ingredients You Can Swap With Cheaper Alternatives appeared first on falafelandcaviar.com.

Combine With Yogurt for a Tasty Dipping Sauce

Sriracha serves well as a standalone dipping sauce, but if you want to mix it up a bit or tone down the heat, combine it with Greek yogurt or sour cream. You’ll get a tasty dipping sauce that works like a charm with dishes like chicken wings or fries.

Add it to Soups

Sriracha pairs perfectly with all sorts of soups. Whether it’s your plain chicken soup or mushroom soup, the sauce will balance out the flavors and add some kick to the dish. 

Make a Spicy Hummus

Hummus and Sriracha are a match made in heaven. By combining the two, you will get redish hummus with some tang that you won’t be able to get enough of.

Use it for Bloody Mary

Want a Bloody Mary but out of Tabasco? Just use Sriracha instead. It is a perfect substitute, and some would say even a superior choice.

The post 4 Unique Ways to Use Sriracha Hot Sauce appeared first on falafelandcaviar.com.

If used correctly, the microwave can do a great job of melting marshmallows. Find out more below.

How to Melt Marshmallows in a Microwave

The trick with melting marshmallows in a microwave is to be patient and focused. If you just pop them in and let them spin, you risk of them exploding or turning into a hot mess.

First, get a microwave-safe bowl and unload your marshmallows in it before sprinkling them with a few tablespoons of water. Make sure to use a large bowl because the marshmallows will explode.

Set the microwave to medium and pop in the bowl with marshmallows for 20 seconds. Take them out and stir with a spoon. Then, microwave the marshmallows in 10-second bursts, checking on them each time and stirring to distribute the heat evenly.

Once the marshmallows are fully melted, let them sit on the counter until they cool off a bit, as they will be too hot to be eaten straight away. However, don’t wait for too long; otherwise they will harden if they get completely cold.

The post Here is How to Melt Marshmallows in Your Microwave appeared first on falafelandcaviar.com.

Get it To Room Temperature

Brie isn’t one of those cheeses you should eat straight out of the fridge. Brie loves warmth, so you should always get it out of the fridge and wait until it reaches room temperature before diving in. As it warms up, the cheese becomes more flavorful.

Cut It in Wedges

Wedges are the best shape to cut brie. Not only does it look pretty, but many brie enthusiasts claim that the tip of the brie wedge is the most flavorful part.

Don’t Remove the Rind

Rind of the brie cheese is not only edible but recommended to be eaten. It contributes a subtle nutty hint and provides a contrast to the gooey inside.

Pair it With Fruit

Brie and fruit are a perfect match. The sweetness of the fruit goes amazingly with the creamy nature of brie and results in a completely different experience. Peaches, plums, and figs are the most popular fruits to combine with brie.

The post Enjoy Brie Cheese at Its Best With These Tips appeared first on falafelandcaviar.com.

Skipping the Browning

Browning the meat and veggies before assembling chili is the key. This way, you will get more flavor out of them and avoid undercooked elements in your chili.

Using the Wrong Spices

Spices are a key to great chili, so it is important to really nail this part. Make sure you use fresh spices and include chili powder, garlic powder, cumin, and oregano, among others.

Waiting Until the End to Season the Chili

You should always season your chili at the beginning or midway through the cooking process. This will allow all the flavors to mix together and blend properly. If you opt to season when the chili is already cooked, herbs and spices won’t do a good job of coming together.

Rushing It

The best kind of chili is slowly cooked at a low temperature. This method results in more flavor and tender meat. If you opt to rush the chili, you will probably end up with a disappointing batch.

Not Adding Toppings

Adding some topping to your chili will make it go over the top. Even something as simple as grated cheese or a dollop of sour cream will do the trick.  

The post You Can Make Amazing Chili Every Time If You Avoid These Common Mistakes appeared first on falafelandcaviar.com.

In the United States and most other parts of the world, Fettuccine Alfredo is made with heavy cream and is usually paired with chicken or seafood. However, the original dish only contains three ingredients: fettuccine pasta, butter, and Parmesan cheese.

If you would like to see how authentic Fettuccine Alfredo tastes, you can cook it up yourself in just a few minutes.

Authentic Fettuccine Alfredo Recipe

The recipe for authentic Fettuccine Alfredo was recently shared on TikTok by user @aripastaclub and it became quite popular among foodies due to its simplicity.

Prepare a warm plate that you will top with several slices of butter. After your fettuccine is cooked, drain it, but save up a cup of pasta water. Transfer the drained fettuccine to the butter plate and cover generously with grated Parmesan cheese. Add pasta water and mix well using a spoon and a fork until the butter and cheese turn into a creamy sauce. It’s ready to eat.

If you would like some video instructions on how to make an authentic Fettuccine Alfredo, check out @aripastaclub’s clip below.

The post Make Authentic Fettuccine Alfredo in Just a Few Minutes appeared first on falafelandcaviar.com.

In a video shared on social media a while back, @wevaper_us demonstrated a cucumber-slicing technique that allows you to end up with heart-shaped cucumber slices. Sounds great? It looks even better.

To make heart-shaped cucumber slices, cut the end of the cucumber around a fourth of its length while placing your knife diagonally. Then, split the cucumber end down the middle, place the two pieces you got skin-way up on the cutting board, and join them together to form a heart.

Next, slice the cucumber lengthwise to get heart-shaped slices. The number of slices will depend on the thickness of the cucumber. Repeat the same with the other end of the cucumber.

These love(ly) cucumber slices are not just perfect for salad. You can also use them to visually improve all sorts of other dishes, and they are an amazing addition to the charcuterie board.

To make sure you are doing everything right and get the best results, check out the video from @wevaper_us with full instructions below.

The post Check Out This Love(ly) Technique for Cutting Cucumbers appeared first on falafelandcaviar.com.

Put it on a Pizza

We know it is blasphemy even to suggest it. But we can keep this one between us because BBQ sauce on pizza really works. It can be used instead of tomato sauce as its sweeter alternative or simply drizzled on top of a pizza for an added kick.

Pair it With Grilled Fruit and Veggies

Grilled meat isn’t the only thing that deserves some BBQ sauce; grilled fruit and veggies can also greatly benefit from it. The sweet and smoky flavor of BBQ sauce complements the sweetness of fruit and enhances or adds to the sweetness of veggies.

Make a Mayo and BBQ Sauce Dip

Mayo and BBQ sauce is a combo you didn’t know you needed in life. The creaminess of the mayo and sweetness of the BBQ sauce will come together in an amazing dip that can be paired with anything from chicken wings to potato wedges.

 Add it to Scrambled Eggs

We all need to make our breakfast eggs a bit more exciting from time to time. BBQ sauce can help you do this. Simply add it to scrambled eggs or drizzle it over fried eggs. It will result in a completely different experience for your taste buds, one you won’t easily walk away from.

The post 4 Unique Ways to Use BBQ Sauce appeared first on falafelandcaviar.com.

Making caramelized onions is a fine skill. Just a single mistake and your onions become unusable instead of caramelized. To prevent this from happening to you and to get perfect caramelized onions with every batch, check out some common mistakes you need to avoid.

Cutting Them Too Thin or Too Thick

You really want to be measured when cutting the onions. Slice them too thin, and they will burn. Make them too thick, and they won’t cook well. Aim for an eighth of an inch, and you’ll get the best result every time.

Doing Big Batches at Once

We understand that you would want to have a big batch of caramelized onions because, let’s face it, it is hard to get enough of them. However, make sure not to cook it all at once. If you overcrowd the pan, they will need a lot longer to get caramelized and might not cook evenly.

Using High Heat

Forget about high temperatures and rushing things. Caramelizing onions takes time and requires a steady temperature. If you try to do it on high heat to speed up the process, they will just get burnt. Instead, use medium-low heat and watch the magic happen in front of your eyes.

Forgetting to Deglaze the Pan

As the onions caramelize, they release all sorts of flavorful juices that turn to glaze at the bottom of your pan. This is where the majority of the flavor sits. So make sure to deglaze the pan by adding water or wine and stirring it in order to get those flavors attached to the onions.

The post Make Perfect Caramelized Onions By Avoiding These Common Mistakes appeared first on falafelandcaviar.com.

Straw

Straws, either plastic or reusable ones, proved themselves to be a great tool for pitting cherries. You simply need to remove the stem and then push a straw through the cherry from the stem-end. The straw will push the pit to the other side, and you’ll end up with a pit-less cherry.

Chopsticks

If you are out of straws, then chopsticks can serve as the best alternative because the method works similarly. After removing the stem, push the pointed end of a chopstick from the stem-end all the way through, and the pit will pop right out. You will be able to pit large quantities of cherries once you get a hold of it.

Paper Clip

This is an efficient method if you don’t mind a bit of mess. Take a brand new paper clip and shape it into the letter “S.” Then, insert the round part through the stem end and twist a bit. Once you pull the paper clip out, the pit will pop out as well.

The post 3 Best Methods to Pit Cherries Without a Cherry Pitter appeared first on falafelandcaviar.com.

A number of expensive ingredients can actually be swapped with cheaper alternatives, and it won’t even affect the dish. Check out some examples below.

Kale

The prices of kale have skyrocketed recently thanks to its great nutritional benefits. But you don’t have to be the one paying the price for its popularity. Instead, opt for collard greens or spinach, which are just as good and healthy but cost less.

Pine Nuts

Pine nuts are notoriously scarce and pricey, but you can’t have a good pesto without them, right? Well, you actually can. Just use toasted sunflower seeds or toasted cashews.

Fresh Berries

Fresh berries are not cheap, even when they are in season. This is why your preferred choice should be frozen berries. They are just as good for making desserts and cakes as the fresh versions, but you’ll get them for half of the price.

Saffron

Saffron is known as one of the world’s most expensive and rarest spices, but some dishes really benefit from its sweet/bitter nature and distinctive color. If you want to achieve the latter but avoid paying a lot of money, turmeric will do for the majority of the recipes.

The post Expensive Ingredients You Can Swap With Cheaper Alternatives appeared first on falafelandcaviar.com.

Combine With Yogurt for a Tasty Dipping Sauce

Sriracha serves well as a standalone dipping sauce, but if you want to mix it up a bit or tone down the heat, combine it with Greek yogurt or sour cream. You’ll get a tasty dipping sauce that works like a charm with dishes like chicken wings or fries.

Add it to Soups

Sriracha pairs perfectly with all sorts of soups. Whether it’s your plain chicken soup or mushroom soup, the sauce will balance out the flavors and add some kick to the dish. 

Make a Spicy Hummus

Hummus and Sriracha are a match made in heaven. By combining the two, you will get redish hummus with some tang that you won’t be able to get enough of.

Use it for Bloody Mary

Want a Bloody Mary but out of Tabasco? Just use Sriracha instead. It is a perfect substitute, and some would say even a superior choice.

The post 4 Unique Ways to Use Sriracha Hot Sauce appeared first on falafelandcaviar.com.

If used correctly, the microwave can do a great job of melting marshmallows. Find out more below.

How to Melt Marshmallows in a Microwave

The trick with melting marshmallows in a microwave is to be patient and focused. If you just pop them in and let them spin, you risk of them exploding or turning into a hot mess.

First, get a microwave-safe bowl and unload your marshmallows in it before sprinkling them with a few tablespoons of water. Make sure to use a large bowl because the marshmallows will explode.

Set the microwave to medium and pop in the bowl with marshmallows for 20 seconds. Take them out and stir with a spoon. Then, microwave the marshmallows in 10-second bursts, checking on them each time and stirring to distribute the heat evenly.

Once the marshmallows are fully melted, let them sit on the counter until they cool off a bit, as they will be too hot to be eaten straight away. However, don’t wait for too long; otherwise they will harden if they get completely cold.

The post Here is How to Melt Marshmallows in Your Microwave appeared first on falafelandcaviar.com.

Get it To Room Temperature

Brie isn’t one of those cheeses you should eat straight out of the fridge. Brie loves warmth, so you should always get it out of the fridge and wait until it reaches room temperature before diving in. As it warms up, the cheese becomes more flavorful.

Cut It in Wedges

Wedges are the best shape to cut brie. Not only does it look pretty, but many brie enthusiasts claim that the tip of the brie wedge is the most flavorful part.

Don’t Remove the Rind

Rind of the brie cheese is not only edible but recommended to be eaten. It contributes a subtle nutty hint and provides a contrast to the gooey inside.

Pair it With Fruit

Brie and fruit are a perfect match. The sweetness of the fruit goes amazingly with the creamy nature of brie and results in a completely different experience. Peaches, plums, and figs are the most popular fruits to combine with brie.

The post Enjoy Brie Cheese at Its Best With These Tips appeared first on falafelandcaviar.com.