The 3-Cut Method For Easy Watermelon Sticks To Cool Off With All Summer
There's nothing more refreshing than a slice of watermelon on a hot summer day, and this three-cut method makes slicing easy-to-eat watermelon sticks a breeze.
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Reinvent Classic Coleslaw By Cooking Your Cabbage First
The combination of raw, crunchy cabbage and creamy sauce is what makes coleslaw so great. But, while it sounds odd, cooking your cabbage can be a game-changer.
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Cinnamon Toast Tastes Even Better When You Throw It On The Grill
If you love the taste of cinnamon toast made in a toaster, then you're bound to love it even more when it's cooked on a grill over a flame instead.
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How To Choose The Best Grain For Your Overnight Oats
Unlike oatmeal, overnight oats can be prepped the night before, making life easier in the morning. Here's how to choose the best oat types for this easy dish.
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21 Types Of Chile Peppers And How Spicy They Are
Know your chiles from the mild jalapeño to the Carolina Reaper, which will make your mouth cry and your body tremble.
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Bulk Up Your Fried Rice With This Budget-Friendly Shortcut
Looking to add a little something extra to your fried rice? There's one ingredient to mix in that will add flavor while remaining cost-effective.
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What Is Strawberry Ketchup And How Do You Cook With It?
Not all ketchup is made with tomatoes. Try a fresh take on the classic condiment by making your own strawberry ketchup at home.
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The Cheesy Pasta Trick Bobby Flay Learned From Giada De Laurentiis
Celebrity chefs Bobby Flay and Giada De Laurentiis have crossed paths many times and swapped lots of cooking tips, and they each have ways to boost your pasta.
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The Best Way To Store Homemade BBQ Sauce So That It's Ready Anytime
By making barbecue sauce at home, you can avoid all the questionable preservatives store-bought sauce contains, but you'll need to figure out how to store it.
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The Go-To Ingredient To Instantly Thicken Your Salad Dressing
If a salad dressing coats the lettuce without sliding into a pool at the bottom of the bowl, it's a winner. Here's how to make that happen.
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Breakfast Will Never Be The Same Once You Experience Grilled Bacon
You've pan-fried bacon and you've probably air-fried it, too - but have you ever grilled bacon for breakfast? If not, we think it's time that you do.
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Yes, You Can Use Your Garlic Press For Ginger. Here's How To Do It
Just like garlic, the more pulverized ginger is, the more flavor and aroma it produces and adds to your meal. Luckily a garlic press can tackle ginger too.
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The Best Cuts Of Chicken To Boil From Frozen For Flavorful Results
Boiled chicken may have a bad reputation, but it can be done right, even if you boil it from frozen. First and foremost, you have to choose the right cut.
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Giardiniera Is The Main Character For Chicago-Style Italian Burgers
If you're craving a Chicago-style burger, you'll need to add some giardiniera into the mix.
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The One Ingredient That Effortlessly Elevates A Classic Potato Salad
There's one ingredient you can add to potato salad to really elevate things and provide an extra kick.
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Chicken Is The Hearty Ingredient Your Macaroni Salad Has Been Missing
Barbecues and picnics wouldn't be the same without macaroni salad, but it might be time for a change. Mix things up a little and try adding chicken to it.
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Turn Canned Cinnamon Rolls Into A Pull-Apart Loaf For An Elevated Brunch Dish
You can never go wrong with canned cinnamon rolls, but there's always room to upgrade them. This pull-apart loaf hack will completely change the game for you.
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The Rule Andrew Zimmern Swears By When Grilling Meat
When it comes to the absolute best cuts of meat for grilling, you want to pick those that will be the most flavorful - and Andrew Zimmern has some advice.
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The Italian Liqueur You Should Be Adding To Store-Bought Frosting
If your store-bought frosting isn't cutting it, there are many ways to give it a boost, including adding a little amaretto liqueur for almond flavoring.
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Add A Kick Of Umami Flavor To Egg Drop Soup With Seaweed
Delicious dishes don't come much simpler than egg drop soup. But if you want to elevate the flavor a little further the seaweed is the perfect addition.
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The Frosting Swap That Elevates Fruity Cupcakes In A Pinch
Frosting and icing are standards for a reason, but they aren't the be-all end-all options for cake decorating. Try using meringue on your next cupcakes.
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16 Creative Ways To Use Sriracha
It can be used as more than just a squirt on a sandwich. Sriracha has a myriad of uses, from in savory items like peanut butter to sweet ones like Skittles.
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Why Marinating Is The Best Method To Cook Tender, Select-Grade Beef
Select-grade beef may not be as naturally tender and juicy as prime or choice, but a little marinade can help the more affordable cut shine.
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Why It's Better To Cook Fried Rice In An Extra-Large Skillet
While a wok is the traditional pan for making a range of Asian dishes, a large skillet is actually better for achieving ideal texture when making fried rice.
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If You Love Hummus, You Might Already Have A Creamy Ice Cream Topping In Your Pantry
If you've made your own hummus before, then you already know how great tahini is. This condiment is more versatile than you may think and is great on ice cream.
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17 Italian Cheeses You Need To Try At Least Once
Italian cuisine features many types of cheeses, including some made with centuries of history. Learn all about Italy's fine formaggio, explained in depth.
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Is It Actually Dangerous To Cook With Mustard Oil?
Mustard oil is a surprisingly controversial liquid. While it's banned for sale for consumption in the U.S., it's a staple ingredient elsewhere in the world.
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