Take The Bitterness Out Of Greens With An Ingredient From Your Liquor Cabinet
It may seem strange to add liquor when preparing bitter greens, but there's one bottle that will help bring balance and new layers of flavor to your veg.
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12 Biggest Mistakes You're Making With Homemade Hummus
Hummus is delicious and customizable when you whip it up at home, but you may make mistakes along the way. We have a few tips and tricks on how to fix them.
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The Free Ingredient That Makes Sweet Potato Fries Extra Crispy
Sweet potatoes have a reputation for floppiness when turned into fries, so we consulted an expert for an easy free tip to help get them as crispy as possible.
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13 Best Ways To Elevate Your Crème Brûlée
Once you've mastered making crème brûlée at home, you might want to experiment with this dessert. Find out all the ways you can elevate crème brûlée.
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2 Simple Tips To Cook Lean Meat Without Drying It Out
Chicken and other lean cuts of meat can be tricky to cook without accidentally dry them out. Luckily, we have two expert-approved tips to counteract this.
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The Pastry Tool You Need To Easily Check When Fish Is Cooked Through
Delicate fish can cross from underdone to overdone in a matter of minutes. To check when it's perfectly cooked, reach for this inexpensive pastry tool.
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5 Indulgent Sandwiches You Should Be Making With Rotisserie Chicken
There are many ways you can use rotisserie chicken to elevate a recipe, and that includes using it in sandwiches. Here are 5 ways you can make this happen.
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Here's Exactly How Long To Soak Potatoes For The Crispiest Fries
There are a few handy potato tips you need to make ultra-crispy fries, including the length of time they need to soak in water before cooking.
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The Absolute Best Cut Of Beef For Birria, According To A Pro
Birria is a tasty bowl of slow-cooked meaty Mexican goodness, flavored with chili and often accompanied by crisp fried tacos. This is which cut of meat to use.
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Guy Fieri Tell Us His Genius Hack For Juicy, Flavorful Chicken Wings - Exclusive
Guy Fieri knows good food, but he might know good chicken wings the best. Here's the tip that he says you should use any time you cook them.
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The Secret To The Best Slow Cooker Pulled Pork You'll Ever Eat
If you want the absolute best slow cooker pork, then there is a simple, chef-recommended ingredient that you just have to add to your recipe.
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11 Restaurant-Worthy Tips For Plating Desserts At Home
If you're trying to impress your guests with dessert, then you need to know how to present it. Find out some tips and techniques to plate desserts like a pro.
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The Best Type Of Beer To Give Pot Roast A Major Flavor Boost
To secure a major flavor boost in your pot roast, try adding beer. Which one? One chef offers his advice on the best type to choose from.
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Julia Child's Temperature Tip Helps Your Souffle Rise Beautifully
Making a soufflé that not only rises beautifully but stays that way is one of the toughest challenges in the kitchen, but Julia Child can guide the way.
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Is It Safe To Eat The Skin On Flounder Fish?
Flounder is an excellent tender and mild seafood option, but you may be wondering if you can eat the fish skin, and the good news is you can.
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Can You Slow Cook Any Cut Of Beef? We Asked Tyler Florence
Whether you can slow-cook any cut of beef is the question at hand, and we reached out to Tyler Florence to get the celebrity chef's expert opinion.
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The Unexpected Ingredient That Brings Sheer Decadence To Snack Mixes
There's snack mix, and then there's snack freakin' mix. With this buzzy ingredient switch-up, your snack sitch is about to get an ultra decadent upgrade.
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The Basic Mistake You're Making With Slow-Cooker Soup
While slow cooker recipes seem to be foolproof, there are some mistakes that you need to avoid. This is one of the biggest and most common.
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The Best (And Worst) Cuts Of Fish For Homemade Fish Sticks
Fish sticks are a staple of the frozen food aisle, but that doesn't mean you can't make them from scratch! An expert walks us through the process.
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The Most Efficient Way To Meal Prep Eggs For A Week Of Breakfast Sandwiches
With this method, you are freed up to prep the other elements of your breakfast sandwich and an cut your baked eggs into uniform rectangles.
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How To Spatchcock Chicken, According To Alton Brown
One of the many culinary techniques Alton Brown has mastered is spatchcocking. His take on this classic technique is simple, intuitive, and highly effective.
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10 Ingredients With Way More Protein Than You Realize
If you're trying to up your protein intake, you may automatically turn to more meat. But these surprising ingredients contain more protein than you realize.
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The Worst Thing You Can Do To Kobe Beef, According To Tyler Florence
Kobe beef is liable to give your wallet nightmares, so you should make the meat taste like a dream come true. That's why you should avoid doing this to it.
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Make Fried Green Tomatoes Vegan With One Simple Swap
The crunchy exterior and delightfully tangy flavor of fried green tomatoes is enjoyable for everyone, and one swap can make them suitable for vegans.
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13 Add-Ins To Give Store-Bought Cream Cheese More Flavor
A basic block of store-bought cream cheese can be transformed into a delectable treat with the right addition. Here are 13 add-ins to enhance cream cheese.
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The No-Tool Hack For Roasting Prime Rib Without A Rack
If you find yourself in a pinch with no rack when it's time to cook a delicious prime rib, don't panic, as there is a very simple way to make it happen.
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The Only Salt You Should Dry Brine Prime Rib With, According To A Chef
A chef weighs in on the best salt for dry brining prime rib. The answer? Reach for a kitchen staple with one important twist for prime rib perfection.
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