Tom Colicchio's New Pasta Sauce Line Is Inspired By Regional Italian Cuisine
Tom Colicchio, lauded restaurateur and head judge on "Top Chef," has six new pasta sauces that feature ingredients specific to different regions of Italy.
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Neorm Sach Moan: Cambodia's Boldly Flavored Chicken Salad
Cambodian food claims a bountiful collection of flavors including sweet, sour, and umami. And, the chicken dish called neorm sach moan will surely impress.
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Tamagoyaki: The Japanese Rolled Omelet You Should Know
Making tamagoyaki may seem like a challenge for any culinary master. However, with a few tips to keep in mind, the Japanese dish can, in fact, be made at home.
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Is There A Nutritional Difference Between Extra-Virgin Olive Oil And Regular?
Extra-virgin olive oil might be more highly coveted than regular olive oil, but is there a big difference between them, nutritionally speaking?
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Spurtle: The 15th Century Scottish Utensil That's Still Used Today
Ever since the 15th century, the spurtle has developed a committed following of professional and at-home cooks that use the tool in a variety of dishes.
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The Reason A Dirty Air Fryer Can Be Dangerous
Ary fryers have taken the world by storm, but this easy-to-use appliance can be dangerous if not maintained properly. Here's the risk and how to avoid it.
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The Unexpected Ingredient Swap That Will Overhaul Your Pesto
Pesto adds a dimension of brightness and earthy flavor to many different types of dishes. Here is an unexpected ingredient swap the next time you make pesto.
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Why Ina Garten Doesn't Buy Pre-Cooked Whole Lobster
If you're looking to make lobster a more prominent part of your diet, then there's one tip that will make a world of difference when buying whole lobster.
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The Most Flavorful Type Of Salmon You Can Buy
When it comes to the tastier salmon, there's a general consensus that one variety is better. So here's the most flavorful type of salmon you can buy.
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The White House Dessert Request Roland Mesnier Called 'Disgusting'
The dessert that so repulsed the chef was not his creation, but rather a request from Senator Ted Kennedy.
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Why You Should Stop Refrigerating Shallots
Despite the reflex to pop produce in the fridge after buying them, you should refrain when it comes to shallots. Here's why you should stop refrigerating them.
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The Simple Method To Prevent Bundt Cakes From Sticking To The Pan
A Bundt cake is a thing of beauty, but baking one is not without its hazards. Here's a simple method to prevent Bundt cakes from sticking to the pan.
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What Qualifies As A 'Large' Egg?
Have you ever wondered about the true difference in the sizes of your eggs? Here's what qualifies as a large egg.
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The Easy Way To Ensure Cut Cake Doesn't Dry Out
Chances are you will wind up with a little leftover cake from time to time. Here's an easy hack to ensure your cut cake doesn't dry out and stays moist.
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You Should Think Twice Before Buying Baked Goods At The Grocery Store
It's easy to get tempted by the bakery section at the grocery store. However, the perks of a local bakery just might surpass those of a supermarket.
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Ina Garten's Bold Ingredient For Crab Risotto
Garten's crab and pea risotto recipe has a rather bold ingredient choice that goes well with seafood. Here's Ina Garten's bold ingredient for crab risotto.
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Is There A Real Difference Between Flatbread And Pizza?
While it is often portioned and cut to share, a flatbread is actually different from a traditional pizza. Here's the real difference between these two dishes.
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Why You Should Try A Blend Of Different Flours For Pie Crust
To get a lighter, fluffier pie crust, you need to mix all-purpose flour and pastry flour. Here's more on why you should use this flour blend when baking.
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Why You Should Always Buy Rotisserie Chicken Last At The Grocery Store
A rotisserie chicken from the grocery store can be a great time saver. But it's important to grab that chicken at the right time while shopping.
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Your Wallet Will Thank You For This Easy Broth Swap
It's a great feeling when you can make simple cooking substitutions that save you time or money. Here's one for saving dough when using broth.
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Why You Should Stop Laying Wooden Spoons Flat When Drying
Any good cook knows that a wooden spoon is an essential kitchen tool. Its uses are many, however, if you dry them flat then you could cause them damage.
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The Lost Apple Variety Thomas Jefferson Used To Grow
Thomas Jefferson focused on raising four kinds of apples, two of which were best for cider and two that were well-suited for desserts.
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The Pennsylvania Dutch Pie That Became A Symbol Of Death
The Pennsylvania Dutch are descended from German immigrants and have largely maintained their culture. Here's how one of their pies became linked with death
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Why You Should Almost Never Add Ingredients To A Cold Pan
Heating up a pan before you start cooking may seem like a no-brainer but there are scientific reasons why it's very important. Here's what you need to know.
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Why You Shouldn't Add Extra Ingredients When Cooking Bone Broth
Don't use bone broth to get rid of your vegetable scrap pile; it's not vegetable stock! Here's why you should keep it simple when it comes to bone broth.
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Alton Brown's Top Tip For Avoiding Grainy Meatloaf
If your meatloaf keeps turning coarse or crumbly, it's likely due to the cooking process. Here's Alton Brown's top tip for avoiding grainy meatloaf.
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The Scientific Reason Your Braised Red Cabbage Turns Blue
Cooked red cabbage may be healthy and delicious, but the vegetable also has a habit of turning an unappetizing shade of blue when cooked. What gives?
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