Michael Symon's Trick To Barbecuing Like A Pitmaster Is Probably In Your Fridge Already
Symon knows his way around a barbecue, and he recommends this unlikely fridge staple to give your meat a tasty acidity with a tenderizing effect.
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Greek Cabbage Salad Is A Crunchy Addition To Dinner And Only Takes 10 Minutes To Make
Greek cabbage salad is still a winter salad but one that's filled with zesty flavor and is the perfect accompaniment to all sorts of Greek and non-Greek mains.
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How To Tell If You Have Under-Creamed Your Butter (And How To Fix It)
The act of creaming butter and sugar together is an essential part of baking, but here's what you need to know to avoid under-creamed butter.
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10 Mistakes Everyone Makes When Cooking With Root Vegetables
Root vegetables are tasty and nutritious, but if you're tired of soggy carrots and undercooked potatoes, you might be making one of these common mistakes.
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Don't Buy An Ice Cream Maker, You Can Churn The Treat With An Appliance You Likely Own Already
Instead of adding a new appliance to your collection, try using this beloved kitchen staple to make homemade ice cream instead. It'll work like a charm.
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The Simple Ingredient That Makes Tuna Salad Taste Extra Bright
If you're bored with the basics, this popular seasoning is an essential ingredient to add for a much better tuna salad.
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This Canned Ingredient Makes Soup 10x More Filling
Use this pantry staple as an alternative to typical soup bases, and you will discover yet another easy way to elevate your favorite comfort dish.
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Before You Bake With Almond Flour, Consider This Ratio Rule
When trying to swap traditional wheat flours with almond flour, follow one expert chef's advice on the correct ratio to use.
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Season Your Roasted Broccoli With This Punchy Leftover Ingredient
If you want to take your roasted broccoli to the next level, toss this umami flavor bomb into the mix. Its salty, savory, briny punch will upgrade your florets.
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12 Foods People Hate Because They're Preparing Them Wrong, According To A Chef
Common foods get a bad rap when they’re cooked the wrong way. These prep changes can unlock better texture, deeper flavor, and a whole new appreciation.
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Here's How Much Water You Should Put In Your Pasta Pot, According To Alton Brown
There's an old myth about the amount of water you need when you're boiling pasta -- and, as usual, the science-based chef Alton Brown is here to disprove it.
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When Adding Cauliflower To Quiche, Follow This Simple Step For Crisp Results
Cauliflower is an incredibly versatile vegetable, but you'll want to follow a few tips before adding it into quiche for a hearty breakfast.
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This Zesty Peruvian-Style Sweet Potato Is The Ultimate Baked Potato Transformation
Instead of playing up a baked sweet potato's sugary taste, take a page from Peruvian cuisine and experiment with contrasting flavors for dishes like ceviche.
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'Great For Sunday Dinner With The Family' — Buttery, Garlicky Chicken Is A Fancy Yet Simple Dish To Add To Your Weekly Rotation
This is the kind of recipe that tastes decadent without the labor.
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If Your Homemade Tomato Soup Turned Out Too Chunky, Here's Where It Probably Went Wrong
While some soups are better with large chunks of vegetables, the key to a satisfying tomato soup is all in the velvety smoothness and texture.
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The Key Steps People Miss For Juicy Slow Cooker Pork Chops
Pork chops are always a delectable choice, though they require some finesse to prepare -- especially if you're making them in a slow cooker.
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How To Make LongHorn Steakhouse-Style Sweet Potatoes
The baked sweet potato from LongHorn Steakhouse is one of the best side items on the menu, and it couldn't be easier to recreate at home. Here's how to make it.
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The Brunch Twist On Marry Me Chicken You'll Wish You Tried Sooner
It doesn't get any better than Marry Me chicken. And what happens when we carry its magical elements over to brunches?
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Make Roasted Brussels Sprouts 10x Better With A Simple Glaze
Roasted Brussels sprouts are already a big improvement on plain-old steamed veggies, but this easy addition elevates the flavor of this side dish to supreme.
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Forget Boiling: Air Fryer Pierogies Are The Only Way To Achieve Perfection
Boiling pierogies with soft, mushy fillings isn't the move. Give these little dumplings a delicious, golden exterior with help from your air fryer.
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Why You Should Reach For Red Cabbage Over Green When It Comes To Roasting
The differences between green and red cabbage go beyond simply the color. Their textures and cooking requirements differ, and red is actually the ideal roaster.
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Gordon Ramsay's Green Bean Salad Includes A Sweetly Smoky Ingredient
Green beans are an underrated addition to many dishes, and Gordon Ramsay is setting the record straight. This simple tip easily elevates the vegetable.
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Our Least Favorite Way To Make Oatmeal Is Unfortunately The Most Convenient
Oatmeal is hailed as a quick and easy breakfast, with ample room for flavor customization. However, there's one convenient method that tends to fall flat.
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Caramelized Red Onions Are The Unlikely Topping Your Burgers Need
Red onions aren't the first variety people tend to caramelize, but they add a whole new dimension. On top of burgers, they add a tasty sweetness and sharpness.
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Cottage Cheese Vs Farmer Cheese: What's The Difference?
If you're still confused about the differences between cottage cheese and farmer cheese, here is what you should know about them.
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The Simple Ingredient That Makes Canned Clam Chowder Taste Totally Gourmet
Adding this ingredient to the store-bought clam chowder you're heating up can steer pre-made ingredients into a more luxurious lane.
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The 2 Seasonings Alton Brown Uses To Give His Fried Catfish A Subtle Kick
No two fried catfish recipes are the same -- but Alton Brown leans on his Southern roots and two specific spices to give his some personality.
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