The Leftovers Tip Giada De Laurentiis Swears By
Giada De Laurentiis is a trusted source for all things Italian cuisine, and her leftovers tip will have your thinking differently about cold pasta.
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How Guy Fieri Turns Canned Jackfruit Into The Star Of His BBQ Empanadas
Guy Fieri is the Mayor of Flavortown for a reason. With his penchant for thinking outside the box, Fieri's empanada swap will change your approach to this dish.
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Better Than Butter: The Flavor Booster That Makes Mac And Cheese Unforgettable
Want to craft a memorable mac? Elevate and enhance the savory depth of your mac and cheese with a spoonful of this funky, fermented ingredient.
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Make Your Pizza-For-Breakfast Dreams Come True With This Simple Egg Upgrade
For something a little different -- and to blur the lines between breakfast and dinner -- try eggs alla pizzaiola.
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Use This Unique Seasoning On Your Asparagus And Never Look Back
A sprinkling of this unique spice, seed, and nut blend is a brilliant topping for asparagus.
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A Zesty Twist For Canned Chili That's Way More Delicious Than You'd Think
Try making use of leftover pickle brine by adding a splash to your canned chili for a fun and tangy upgrade.
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Here's How Much Juice You Actually Get From A Single Lime
Measuring fresh lime juice for recipes is usually a guessing game -- but, with the average, you can be sure how much you're going to get out of each one.
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Remember This Chef-Approved Tip For The Absolute Tastiest Oven-Baked Ribs
Ribs don't have to be grilled in order to be delicious. Oven-baked ribs can be incredibly tender and flavorful when you follow this preparation tip.
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Protein Chocolate Mousse Starts With Cottage Cheese And Ends With A Rich Dessert
Making chocolate mousse is relatively easy, but cottage cheese not only streamlines the process considerably but also ensures the end result is full of protein.
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The Best Nut Substitute For Pesto Sauce (Because No One Can Afford Pine Nuts Anymore)
Believe it or not, you don't need pricey pine nuts to make pesto from scratch. Another less costly nut can prove just as effective.
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The Simple Sauce To Add That Instantly Upgrades Canned Chili
Canned chili can always be improved with toppings, but for more depth of flavor, try adding a splash of this standard pantry item for a quick fix.
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The Quickest Hack To Rescue Seized Chocolate In Seconds (No Extra Ingredients Needed)
Melted chocolate can seize and separate into grainy clumps for various reasons. Luckily, this hack can rescue seized chocolate in no time at all.
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A Smart Shortcut Makes Mississippi Mud Potatoes Even Easier To Whip Up
For those who love baked potatoes but don't want to wait for the cook time, this Mississippi mud potato shortcut is just the trick for delicious potatoes, fast.
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This One-Pot Beef Stroganoff Is An Easy Weeknight Dinner For Fall
With fall underway, it's time to break out those cozy recipes for dinner -- and with the weather just right, this one-pot beef stroganoff will feel like home.
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Ina Garten's Secret Method For Fully Infusing A Steak With Flavor
Ina Garten is a trusted source for anything related to cooking -- but her method for getting more flavor into her steaks may be one of her best.
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Give Garlic Butter A Tangy Edge With One Simple Addition
Although garlic butter already delivers a host of flavor, introducing one tartly spicy ingredient to your next compound butter could be a game-changer.
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How Aldi Makes Hosting A Flavor-Packed Seafood Boil So Affordable
While Aldi offers a frozen seafood boil option, the grocery chain makes putting the dish together on your own quite affordable.
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A Chef's 13 Secret Ingredients For Shockingly Good Caramelized Onions
Our in-house expert chef shares their favorite secret ingredients for game-changing caramelized onions that you'll want to add to every dish you make.
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Don't Let This Common Myth Deter You From Eating Fried Food
Fried food is a mainstay in American culture, but there is one common myth about the process that ought to be dispelled.
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Rick Bayless Told Us His Trick For More Vibrant Pickled Red Onions
Nobody likes a pale pickled onion, and to get that bright, purplish-red hue that we all look for, Tasting Table suck advice from none other than Rick Bayless.
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Lasagna-Style Zucchini Rollups: A Simple Italian Recipe To Lighten Up Pasta Night
The rich tomato sauce, velvety cheese, and savory meats are what make the dish, and zucchini serves as the perfect foundation to make these ingredients shine.
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Why Vinaigrette Clumps On Salad And How Jacques Pépin Avoids It
Vinaigrette, especially when it's thicker, can clump on salad dressing and prevent an even toss. Luckily, celebrity chef Jacques Pépin has a solution.
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The Tedious Step You Can Just Skip When Making Coq Au Vin
Hearty, savory, and complex, coq au vin requires a lot of patience and technique to make — but there's one time-consuming prep step you can skip.
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These Spring Rolls From Trader Joe's Are One Of The Absolute Best Things You Could Put In Your Air Fryer
If you prefer spring rolls with a deliciously crisp exterior rather than a floppy soggy texture, then an air fryer is your friend, particularly with this brand.
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Anthony Bourdain's 'One Hand' Tip For Making The Perfect Burger
The perfect burger can be a controversial topic and Anthony Bourdain had an opinion about what his ideal version should look like and how it should be made.
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How To Broil Food If Your Oven Didn't Come With The Proper Pan
Some newer ovens don't come with broiling pans, or you may have lost yours -- either way, you can still broil food without one with the right alternative.
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Why You Don't Need To Soak Rice Paper For Those Super-Speedy Rice Paper Omelets
If you're on social media, you've likely seen the viral rice paper omelet. However, don't soak that rice paper! Here's why you should leave it dry instead.
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