How Ketchup Can Fix Your Copper Pans
Ever wondered why copper pots and pans are a top choice for some of the world's greatest chefs? Once you learn why they're so coveted, you'll want to buy a set.
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Tired Of Runny Frosting? This Simple Tip Is The Key
When it comes to frosting, consistency is key. Nothing is more frustrating when decorating a cake than frosting that it too runny. So what can you do to fix it?
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The Garlic Bread Technique You Need To Start Using
What's a good Italian dinner without tasty garlic bread? If you enjoy the delicious bread, you'll enjoy using this method to make your garlic bread extra tasty.
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Your Burnt Milk Could Be Saved With This Clever Trick
Milk that spends a few minutes too long on the stove or is cooked at too high a temperature can ruin a recipe. But with this tip, you may be able to save it.
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You Should Think Twice Before Reheating Restaurant Fries In Oil
Stopping for a fast-food combo with fries can be convenient, but what happens when you want to reheat your leftover fries the next day? Check out these tips.
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How To Choose The Perfect Brisket
How do you feel about fat? The answer to this question will determine which cut of brisket you should choose when visiting your butcher.
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Rachael Ray Has A Secret Ingredient For Her Deviled Eggs
In a 2007 episode of her self-titled talk show, Rachael Ray shared that her secret to making her version of deviled eggs.
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The Surprising Sauce That's Perfect For Your Pasta
For a different type of pasta dish, why not go outside the tomato-based sauce box and consider a syrup-like sauce more often used in stir-fries and marinades.
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The Absolute Best Ways To Reheat Rotisserie Chicken
If your family can't eat all of their rotisserie chicken dinner, you're stuck with leftovers. These reheating tips are sure to keep your dish fresh and juicy.
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The Absolute Best Ways To Keep Lemons Fresh
Whether you use lemons all the time or only every once in a while, storing this citrus properly can help you maximize their shelf life.
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The Best Way To Refresh Stale Croissants
When it comes to pastries, it's hard to top a warm, buttery croissant from your local bakery, but unfortunately fresh-from-the-oven isn't always an option.
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Why You Should Simmer Your Bratwurst In Beer Before Grilling It
The next time you fire up the grill to cook some bratwurst for your pals, be sure to have plenty of your favorite beer handy as well — but not just to drink.
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The Microwave Hack That Could Change The Way You Make Roux Forever
Making a roux for the base of a dish or to thicken a soup is a no-brainer, but it can be labor-intensive. Try this microwave hack to help simplify your process.
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The Game-Changing Ingredient You Should Add To Mashed Potatoes
Mashed potatoes provide the perfect neutral canvas for added flavor. This simple ingredient is one you should add to your mashed potato repertoire.
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The Real Reason You Should Never Use Metal Utensils On Nonstick Pans
Metal utensils, including spatulas, tongs, whisks, spoons, forks, and knives, have sharp edges, which can scratch or chip that nonstick surface.
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The Tip You Should Follow For Crispy, Evenly Cooked Hash Browns
Hash browns are all too prone to coming out soggy, greasy, or even half-raw. Luckily, there's a trick to turning out crispy hash browns every time.
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Your Scallops Will Taste Better With One Simple Step
That simple step is to brine your scallops first. Brining helps to even out the flavor of wet scallops while removing the chemical taste from the STP.
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This Surprising Floral Ingredient Will Take Your Latte Up A Notch
If you are a fan of lattes, you may like to switch things up and enjoy yours with a dash of flavor. This secret ingredient will elevate your latte recipe.
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The Key To Getting Your Sauce To Stick To Your Pasta
Did you know there's a right and wrong way to sauce your pasta? Here's a handful of tips and tricks to get your sauce to stick to your pasta.
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Fritos Are Made With Fewer Ingredients Than You Probably Expect
Don't let the indulgence fool you, because perhaps contrary to popular belief, the list of ingredients on a bag of Fritos is surprisingly short.
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The Clever Hack That Lets You DIY Your Own Bundt Pan
Want to make a Bundt cake, but don't have the right type of pan on hand? You can use these everyday kitchen items to make a DIY Bundt pan in a pinch.
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The Absolute Best Way To Use A Can Of Beans
Beans are known for their mellow flavor and creamy texture, but there's one rather unexpected dessert dish you can make with a can of black beans.
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The Buttery Tip That Will Seriously Improve Your Muffins
Muffins are the perfect breakfast or Sunday brunch menu item, but we bet you've never had a muffin like this. Here's how you can elevate your muffin recipe.
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The Ingredient That Will Change Your Pecan Pie Forever
Traditional pecan pie is hard to beat but Joanna Gaines incorporates a secret ingredient to elevate the iconic southern pie's taste. Here are all the details.
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17 Different Types Of Grapes Explained
Grapes grown in the States are made into wine, jams, jellies, and juices, eaten fresh, and dried as raisins. But what different types of grapes are there?
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One Simple Tip Will Make Your Nachos Way Better
Whether we serve them at a Super Bowl party or a quick dinner on a weeknight, nachos can be a crowd-pleaser. Use this simple trick to kick your dish up a notch.
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What Happens If You Don't Refrigerate Worcestershire Sauce?
Worcestershire can help make a tasty marinade for your steak but like with most condiments, you may wonder if it can be refrigerated. Here's what to know.
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