Leftover pickle juice doesn't have to go down the drain. Here's how to reuse the brine for a couple different recipes in the kitchen so nothing goes to waste.
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There's a reason why seasoned cooks call pasta water "liquid gold" — believe it or not, a few tablespoons can take your pasta dish to the next level.
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Mangoes are famously delicious and notoriously tricky to peel, but this hack cuts down on countertop mess and makes getting at that juicy flesh a bit easier.
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Making sushi from scratch doesn't need to be complicated. With the help of a casserole dish, you can eliminate stress and speed up the process drastically.
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Hoping to prepare a tastier batch of roasted tomatoes? Remember that size matters. Here's why bigger isn't always better when roasting the savory produce.
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You can poach fruit in more than just wine. To give pears, peaches, and pineapples a vibrantly fruity flair, reach for coconut water!
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Ahead of the launch of his new with Home Chef, we chatted with Gordon Ramsay about the new meal kits as well as his thoughts on steak, scallops, and more.
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Need help stripping your herbs from the stem? The best way to do this is by utilizing a simple kitchen tool that is strangely perfect for the job.
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Acidic compounds can be quite beneficial to your homemade confectionary adventures, and here's why they should be on your ingredients list.
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Pumpkin spice is mainly associated with drinks and baked goods, but we have a lot of ideas on how you can use the spice mix in your savory dishes.
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It's pretty common to take food from the fryer and leave it on paper towels, but there's a better way. Here's a tip for tasty, crisp french fries.
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Recipes can be vague when referencing "lemon peel." We look at the differences between lemon zest, peel, and rind, as well as best uses for each.
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When making bucatini, skipping this very important step, or failing to complete it in a thorough manner, could ruin your dish completely.
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Standard pickling can take anywhere from a few hours to weeks. But with this method, your burger will be calling for pickle slices within minutes.
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Simply swapping some of the meat in your shepherd's pie recipe will yield a tastier dish all around.
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Soups are endlessly customizable -- but if you're looking for an umami punch that you can't find elsewhere, look no further than this Asian mainstay.
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Squash blossoms can be used in many delicious ways, so it's worth giving them a try. And they're easier to cook than you think.
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While caramel apples might look perfect at your local country store, making them at home can prove difficult, with the caramel topping sliding right off.
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Balsamic vinegar and balsamic glaze unsurprisingly share a lot in common, but here are the differences, and which condiment you should be using when.
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Over the years, broccoli has garnered a rather unfair reputation of being boring or gross, but adding this pantry staple to the mix changes everything.
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Coconut cream and coconut milk share a lot in common, but if you want to substitute one for the other, you need to do a little tweaking first.
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There are plenty of ways to flavor your rice, but have you tried cooking it in white wine? There are plenty of varieties that can add fruity or floral flavors.
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There are so many delicious ways to upgrade pumpkin bread, and adding protein is one of them. Some of these ingredients you might already have at home.
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It's a humble pantry staple that doesn't get nearly the love it deserves, and it's Trisha Yearwood's secret to perfect chicken.
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This easy hack can turn an everyday tortilla into a crispy, cheesy mini croissant with very little effort.
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Celebrity chef and beloved cookbook author Ina Garten weighed in on the ideal lean-to-fat ratio for beef that will make the best burger possible.
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If you want every bite to actually taste like a good BLT, there's one bacon prep step you can't skip.
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