The Problem With Using Wine For Your Crockpot Soup
If you're making soup in your slow cooker, adding wine may seem like a fine idea, but be careful as it can affect the taste and the finished product.
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Turns Out, There's A Specific Spoon Just For Stirring Risotto
If you want to make the best risotto possible, you should always use a dedicated risotto spoon. Here's what that utensil is and how to use one.
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Here's How To Cut Potatoes For Restaurant-Quality Steak Fries
Want the best homemade steak fries? You will need to cut them with a restaurant-like quality first. Here are some tips you need to know.
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Make Miso Soup Even More Comforting With 2 Everyday Ingredients
A swirl of miso paste in hot water is enough to make the dish taste delicious, but miso soup is even more comforting with the addition of these two ingredients.
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Stouffer's Vs Banquet: Which Family-Size Frozen Meals Are More Affordable?
While you might have a personal preference for your favorite frozen dinner brand, price differences could be a factor worth considering the next time you shop.
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What It's Really Like Working In The White House Kitchen
Hundreds of people work in the White House. One of the most interesting positions might just be the chef's. Here's what it's like to cook for the president.
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Turn Up The Flavor Of Your Cookies With One Flour Trick
Leveling up your cookies doesn't have to mean adding new ingredients or changing up your recipe. It can arise just from how you treat the flour.
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Kick Salad Dressing Up A Notch With An Ingredient From Your Bar
If you want to take your salad dressing up a notch, skip the spice rack and check the bar instead. This unexpected ingredient is the game-changer you need.
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The Confusing Way The TSA Categorizes Peanut Butter
Is peanut butter a solid or a liquid? Here's what you should know about the Transportation Security Administration guidelines before your next flight.
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Why You Should Allow Panzanella Salad To Sit Before Digging In
In addition to the stellar line-up of ingredients, the real secret to an amazing panzanella salad is time.
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How To Quickly Find The Best Recipes In A Vintage Cookbook
If you're looking at an old cookbook, you'll find a treasure trove of recipes but also some that haven't aged well. This trick will give you the good stuff.
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The Best Type Of Beef For Melt-In-Your-Mouth Blue Rare Steak
True steak lovers know the sheer joy of a finely cooked blue steak. To prepare the extra rare beef correctly, you need to start with the right cut.
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13 Mistakes You Need To Avoid When Making Gravy
Making a delicious, hearty gravy can be simple – as long as you know what mistakes to look out for.
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How To Save Your Dishwasher If You've Accidentally Used The Wrong Detergent
You've probably heard horror stories about what happens when you use the wrong detergent in your dishwasher. Luckily, all is not lost! Here's what to do.
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The Flavorful Liquid That Blanches Canned Veggies Better Than Water
Blanching canned vegetables is a great way to make them taste fresh. But next time, skip the water and use another liquid instead.
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Alton Brown's Clever Hack For Cutting Brownies Cleanly
Do-it-all foodist Alton Brown has an answer for unevenly cut brownies. Brown, who has tons of tricks up his sleeve, gets clean-cut brownies with this tool.
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13 Best Bourbons To Use For Homemade Bourbon Balls
When making bourbon balls, you want to select a bottle that will best complement the dessert. Try these bourbons in your next batch of homemade bourbon balls.
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The Foolproof Secret To Creamy, Smooth Cacio E Pepe Every Time
If your cacio e pepe turns lumpy or stringy, adding this ingredient can boost the emulsification process for creamy results every time. Here's what to do.
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The Trick To Making Home Fries That Outperform Your Favorite Diner
If you want to whip up perfect home fries without hitting up the diner, there's a simple technique to master, and it only requires a little patience.
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How To Thicken Milk Without Adding Extra Ingredients
If your recipe requires you to thicken milk, don't panic. You can create a thick, creamy milk without any additional ingredients or special kitchen tools.
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Why You Need To Soften Store-Bought Paneer Before Using It
Unfortunately, the cold temperatures of your refrigerator can negatively affect the texture of the paneer, and thus ruin the recipes you add this cheese to.
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The Necessary First Step Before Crusting Your Fish In Salt
Few things in the culinary world are as aesthetically pleasing as a salt-crusted fish. However, before doing so, there's one step you need to follow for safety.
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12 Creative Ways To Use Pita Chips (Besides Just Dipping)
Pita chips are so versatile that they should be used for so much more than just a snack. Take a look at all the ways you can add pita chips to your recipes.
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Here's The Secret To The Best Air Fryer Mozzarella Sticks
Mozzarella sticks are a staple of casual restaurants and dive bars everywhere. But how do you recreate the magic in the air fryer? An expert weighs in.
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Why Chicago Deep Dish Pizza Puts The Sauce On Top
Unlike most other types of pizza, Chicago deep dish quite notably layers the sauce over the toppings. There is, however, a good reason behind this.
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The Kitchen Tool You Need To Roast Chicken With Maximum Crispiness
There's no need to choose between having your homemade chicken turn out either crispy or juicy. You can have the best of both worlds by using this tool.
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13 Baking Ingredients You Can Use Past Their Expiration Date
Many of us have baking ingredients that have been in the pantry for a long time. Before you throw them out, there are ways to see if these can still be used.
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