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How to make a great rack of ribs

If there鈥檚 one thing that we definitely don鈥檛 mind licking our fingers for, it鈥檚 ribs. Juicy, succulent, and downright messy, ribs are one of the few dishes in life that we鈥檙e happy to pull apart with our bare hands and bite into right off the bone. 聽 So what makes a rack of ribs so good? Sure, there are marinades you can use and special rubs to try, but no matter what flavor combination you鈥檇 like your ribs to have, there鈥檚 a set of standard rules to apply when making ribs that can take them from being just a good rack of ribs, to a great one 鈥� and we鈥檒l show you how. Erin Coopey, chef and author of The Kitchen Pantry Cookbook, never starts cooking her ribs without tending to the silver skin, and she has some pretty firm beliefs about how to avoid a charred, bitter crust, too. If you were to ask barbecue master Melissa Cookston, co-owner of Memphis BBQ Company and a judge on Destination America鈥檚 BBQ Pitmasters, she鈥檇 tell you to never make ribs without smoking them, and our friend Clint Cantwell of Grilling.com has some pretty sound advice about how to sauce ribs, too. There are a bunch of guidelines for making ribs that are simple in nature but when applied, make a world of difference, so don鈥檛 miss out on reading them before you get your ribs out. And once you have the method complete, we鈥檝e got some recipes for you to try. There鈥檚 Coopey鈥檚 "never fail" baby back rib recipe, which uses a handful of spices and the low-and-slow method to cook a rack, and there are Canal House鈥檚 ribs, that are doused in a hoisin sauce that is so good, it鈥檚 hoi-sinful. There鈥檚 even one that brings us back to our college years, created by the liquor connoisseurs at J盲germeister, who enlist their rich, syrupy liquor to create a rib sauce that has true depth of flavor. These helpful tips and recipes will take your rack of ribs from being just a good one to a finger-licking great one. Oh, and, don鈥檛 forget the wet naps.

10 epic doughnuts to celebrate national doughnut day

It鈥檚 not like Americans needed an excuse to celebrate the joy of eating doughnuts, but just to be sure, there is a National Doughnut Day. This year it falls on Friday, June 7. The holiday began in 1938 when the Salvation Army decided to honor volunteers who passed out doughnuts to soldiers fighting in the front lines of WWI. In patriotic celebration, we鈥檝e put together a list of some of the most unusual and delicious doughnuts across the nation. If you can't try these works of fried greatness, grab your free Krispy Kreme or Dunkin鈥� Donut and just bask in the glory of these epic pastries.

10 messiest dishes to make

We all take chances in life, especially with our cooking. Whether it鈥檚 using a sharp blade or handling scorching-hot liquids, sometimes we put ourselves at risk when whipping up a great meal. Not only can cooking be dangerous, but it can be messy, too. No matter how many years you went to culinary school or how obsessive-compulsive you are about cleanliness, there are some recipes that are just going to get downright messy. Like breading chicken for example, because no matter how many times you try to remember to use your right hand for dry ingredients and your left for wet, you鈥檒l always end up with sticky and chunky gunk stuck to your fingers. 聽Or meatballs. How else are you going to mold that ground beef into perfect, neat little balls without diving in hands first into that ground beef and getting it all over your hands and under your finger nails? And don鈥檛 get us started on mincing garlic, because the day someone figures out a cure for sticky-minced-garlic-hands syndrome is the day we are happy cooks. Despite all of the whining, this rant isn鈥檛 meant to turn you off from cooking, especially cooking these dishes. We couldn鈥檛 live without these dishes, not only because of the way they taste when they鈥檙e done but because they鈥檙e some of the most creative and therapeutic recipes we like to work with. This is meant to celebrate these messy recipes in all of their glory, and to tell you that, hey, it鈥檚 OK to get a little messy sometimes.

Top 10 kitchen tricks from expert cooks

Simplifying strategies, tips, and techniques鈥攆rom the Real Simple test kitchen to yours.

Best back-of-the-box recipes

Here at The Daily Meal we value preparing a homemade meal every night, but that鈥檚 not often the case for everyone. For some people, the thought of standing over the stove exhausts them, and peeking into the takeout menu drawer seems like a much simpler alternative. Whether it鈥檚 a busy lifestyle or the concept of making something "from scratch" is intimidating, there are things that hold some of us back from getting into the kitchen. But a home-cooked meal doesn鈥檛 have to be intimidating, and thankfully for us, some of our favorite store-bought food products feature easy, delicious recipes on their packaging that make use of the products we've already purchased. Did you know that you can get homemade gumbo from a Campbell鈥檚 Soup can or that you can serve a prize-winning meatloaf with help from Quaker Oats? All of these recipes take minimal time and average skill to execute, and they highlight some of our favorite brand-name foods in ways we never thought of before. Best of all, they鈥檙e homemade. From appetizers and main dishes to dessert, these are some of our favorite back-of-the-box recipes that are sitting in your grocery store鈥檚 aisles waiting to be put to use. To make these recipes even more unique, we鈥檝e added our own twist to each one so that you can make these recipes your own. So stop letting the kitchen intimidate you and take some help the best back-of-the-box recipes. Before you know it, takeout menus will be a thing of the past.

Find and cook the best bacon

Real Simple staffers pigged out on 58 versions of the best food on earth, bacon. These winning strips truly sizzled.

America鈥檚 5 best BBQ hot spots

It鈥檚 that time of year when a man鈥檚 mind starts to turn to thoughts of hot, steaming piles of meat, served atop fluffy white bread, drowned in tangy, rich sauce, and accompanied by buckets of slaw, mac and cheese, potato salad, and about 17 buckets of ice cold beer. Now that we think about it, there isn鈥檛 actually a time of year when we鈥檙e not dreaming of barbecue, but with summer coming up, it seems as good a time as any to plan a road trip to the following meat masters. 聽

America's top tater tots

There鈥檚 something magical about the humble Tater Tot. Some might even argue that it鈥檚 the perfect food: bite-size, salty, crispy, crunchy on the outside, soft on the inside, greasy but not overly oily, and a great vessel for just about any topping. Its abundant nooks and crannies allow for nearly limitless surface area (aka more crunch) and it boasts a pillowy interior that french fries can only hope to emulate 鈥� let鈥檚 just say there are many reasons why it鈥檚 one of our favorite childhood foods. "Tater Tot" is actually a registered trademark of Ore-Ida, the company that invented them in 1953. Founders F. Nephi and Golden Grigg (great names) found themselves with an excess of potato scraps after making french fries, and were sick of selling them off for a pittance as animal feed. So they chopped them up, added in some flour and other seasonings, and then sent the whole mess through an extruder and into the deep-fryer. And a legend was born. Tots straight out of the deep-fryer are certainly a wonder to behold (as many a cafeteria worker can attest), but one thing that makes tots great is their versatility. They can be eaten plain, sure, but why not top them with, say, pulled pork? In today鈥檚 no-holds-barred, the-fattier-the-better foodiverse, tots have taken off, most likely because not only does the humble processed spud serve as a great vessel for all types of toppings, it also takes us back to a simpler time, when all we needed to be happy was something deep-fried and delicious (come to think of it, that still applies). Recently, tots have been making their way onto menus, and in a big way. Plenty of bars and restaurants are topping their tots with some unbelievable stuff, and even high-end places like Bar Boulud in New York City and The Aviary in Chicago offer highbrow versions of this lowbrow treat. We鈥檝e tracked down the best tots in the country, from pub grub utopia to fine dining whimsy, and ranked them accordingly. While some are made in-house, others are simply fried to perfection and topped with something great. The main criteria? All these tots hit that spot that only the perfect tot can hit. So loosen your belt, and read on for our list of the country's top tots.

11 ways to cook with Guinness

In honor of St. Patrick's Day, we've gathered a few recipes featuring鈥攚hat else鈥擥uinness!

Chocolate Fudge Brownie Berry Sundae