Why You Should Avoid Tough Cuts Of Meat For Steak And Eggs
Steak and eggs are an indulgence straight out of the old American West. But however you enjoy it, you want to grab a beef cut that cooks in a flash.
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The Spicy Addition Prue Leith Uses To Punch Up Avocado Toast
Though the base of the recipe is simple, toasted bread topped with avocado, and when it comes to avocado toast, Leith has her own spin on the food.
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The Condiment Andrew Zimmern Makes With Kewpie Mayo
Opinions on mayonnaise can quickly divide a room, but Andrew Zimmern is hoping to build bridges by using the famous Kewpie mayo to make another condiment.
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Mashed Potato Lovers Tell Tasting Table How They Elevate The Dish - Exclusive Survey
In this exclusive survey, Tasting Table asks readers how they prepare their mashed potatoes. See where you fit in reading about how the other half mashes.
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The Thick Steak Myth J. Kenji López-Alt Says You Can Stop Believing
With so much steak advice from so many sources, is it possible that some of the long-held beliefs are outdated or even just plain wrong?
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Le Creuset's Lush New Cookware Color Is Inspired By Chocolate Ganache
If you consider yourself a chocolate lover or are just a fan of dark, earthy tones, then Le Creuset's newest cookware color may be for you.
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Why You Should Stop Slicing The Stems Off Morel Mushrooms
When we do get our hands on these delicious little fungi treats, it is crucial that we understand how to use them in order to express their full potential.
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Why Claire Saffitz Doesn't Think You Need A Stand-Up Mixer When Baking - Exclusive
Dessert influencer and cookbook author Claire Saffitz explained why baking doesn't actually require expensive equipment such as stand mixers.
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Ina Garten's Preferred Egg Size For Baking
Different recipes call for different eggs, but Ina Garten prefers to stick to what she knows. Here's the type of egg she always uses for baking.
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Is There A Nutritional Difference Between Pastrami And Corned Beef?
Pastrami and corned beef are two deli classics, but what are the differences between the two, and what is their nutritional content?
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Maryland's Historic White Potato Pie Is An Economic Treat
Maryland white potato pie is a treat for anyone visiting the state or home chefs. And there's no excuse not to try it, as these potatoes are always in season.
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The History Of The Deep-Fried Mars Bar
Deep fried Mars bars are sold in nearly a quarter of fish and chip shops throughout Scotland, with shops selling an average of 23 pieces each week.
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Yotam Ottolenghi's Quick And Easy Pasta With Beans Dish Is Sure To Warm You Up This Winter - Exclusive
Ottolenghi Test Kitchen founder Yotam Ottolenghi shared an easy vegetarian recipe for a warming meal just in time for winter.
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You Should Start Slow-Roasting Chicken. Here's Why
If you don't know the difference between roasting and slow-roasting, you're not alone. But these two cooking methods can produce very different chickens.
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Most Of The World's Macadamia Nuts Come From This Country
Many people associate macadamia nuts with tropical islands, so they may be surprised to find out that this country is the world's top producer.
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Why You Should Start Flouring Your Bacon
So many people love bacon and have an opinion about the best way to make bacon. Now there's a new hack that will help you get your bacon just right.
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Review: Salt And Straw's New Mango Pie Flavor Should Replace Your Thanksgiving Dessert
Move over pumpkin pie. There's a new Thanksgiving dessert that you'll want to gobble up.
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Nestlé's AI Cookie Expert Is Named In Honor Of The Toll House Founder
Need help with your cookie baking? Just call Ruth. Developed by Nestlé and Soul Machines, Ruth is an AI cookie coach who can "talk" you through it.
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Ina Garten's Simple Method For Clarifying Butter
Ina Garten, who often makes use of a good shortcut in the kitchen, doesn't stand over a pot boiling, skimming, and straining butter -- the conventional way.
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Anda Bhurji: The Indian Scrambled Eggs That Are Full Of Flavor
While scrambled eggs are typically a breakfast dish in the U.S., anda bhurji is a dish eaten anytime of the day. Get to know this beloved street food snack.
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Andrew Zimmern's Braising Advice Is All About Momentum
Andrew Zimmern says braising may be "simple" but it isn't necessarily "easy" to get right. That's why his advice on the subject is so critical.
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Revamp Your Shepherd's Pie With Instant Ramen
There are many ways to revamp shepherd's pie, but if you want to add both a different flavor and texture, consider incorporating instant ramen in your recipe.
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The Best Finds On Oprah's Favorite Things 2022 List For The Foodie In Your Life
We've compiled the best of Oprah's 2022 Favorite Things into a list of our own to help make shopping for the chef in your life (or yourself) easier than ever.
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The Trick To Reducing Oven Time For Ribs
Before placing the ribs in the oven, be sure to follow this important step to speed up the cooking process.
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Is It Worth Cooking Pasta In The Microwave?
For college students, the goal is to find food that is cheap, filling, and easy to make. Some have turned to making pasta in the microwave. But is it worth it?
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Nori Vs. Aonori: What's The Difference?
There are many different types of seaweeds harvested from around the globe, including the popular Japanese nori and aonori. Here's what to know before buying.
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How Many Peanuts Does It Take To Make A Jar Of Peanut Butter?
Peanut butter is made by roasting peanuts, grinding them down, and adding oil, sugar, and other ingredients. But how many peanuts does it take to make a jar?
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