How Long Can Parchment Paper Safely Stay In The Oven?
The silicone coating on parchment paper means the product can withstand high temperatures. But as with anything we use in the kitchen, it has its limits.
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You Need To Start Making Store-Bought Cornbread In Your Cast Iron Skillet
Even though it won't be quite as good as a made-from-scratch version, there are ways you can upgrade the often one-note boxed version.
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For A Raspberry Pie That Holds Its Shape, Opt For Fresh Berries
Frozen fruit is serviceable or even ideal in many scenarios, but not when it comes to baking pies. Rather than taste, it's a matter of structure.
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Sesame Seeds Are Paul Hollywood's Go-To Topping On Savory Puff Pastries
The simple sesame seed is a versatile little ingredient and a perfect nutty-flavored savory pastry topper, according to British baking star, Paul Hollywood.
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Crushed Pork Rinds Are The Breading Swap Your Meatloaf Needs
While breadcrumbs may be the common way to keep the loaf intact and improve texture, they're not the only ingredient that could be used. Cue crushed pork rinds.
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What To Consider When Using Your Oven To Help Crack A Coconut
Opening a coconut can be a huge hurdle to enjoying the delicious interior. You may have heard of the oven method, but it might not be all it's cracked up to be.
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The 3-Ingredient Solution For Quick And Smooth Caramel In The Microwave
Making caramel can be stressful, especially when stirring scalding sugar on the stovetop. With this easy microwave method, your worries should disappear.
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Swap In Collard Greens For An Even More Nutritious Lettuce Wrap
Nutritional benefits aside, collard green's taste is the perfect foundation for all the rich flavors placed in wraps, particularly the sweeter ones.
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Giada De Laurentiis' Venetian Pizza Starts With Store-Bought Dough
It's easy to assume that famous chefs always make everything from scratch, but that isn't true. Giada De Laurentiis, for example, uses store-bought dough.
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Reheat Fried Green Beans In The Toaster Oven For That Crunch You Love
What happens when you've got a dish full of fries in the fridge and you're craving that crunch you loved the first time? The answer lies in your toaster oven.
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Does Protein Powder Actually Expire?
The date printed on the package of protein stashed in your cupboard is near, and you're wondering if the powder is safe to consume. Well, it depends.
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Crème Fraîche Is The Perfect Clotted Cream Substitute For Tea Time
If you've run out of clotted cream and have a tub of crème fraîche sitting in the fridge, you may be in luck. It can save tea time in more ways than one.
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For Tastier Muffuletta Sandwiches, Store Them Longer Before You Eat
A beautiful Italian-inspired muffuletta sandwich packs in so many punchy flavors, it actually tastes even better the next day, when they've melded together.
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What Is A Spring Whisk And When To Use It
Unlike a bulbous balloon whisk, which most of us have in our kitchens somewhere, a spring or coil whisk isn't really designed to add air. So what does it do?
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Roast Ginger To Elevate The Flavors Of Carrot Soup
Ginger is the root of flavor for so many dishes, pun definitely intended. Roasting your ginger before incorporating it into a carrot soup will elevate things.
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The Dire Consequence Of Adding Too Much Liquor To Homemade Ice Cream
Adding a drop of booze to homemade ice cream can do wonders for the flavor and texture, but pour in too much and you'll have a heap of problems on your hands.
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Why Ina Garten Would Never Make Bouillabaisse For A Dinner Party
Ina Garten's not doubting the deliciousness of bouillabaisse, in fact, she loves it, but preparing the Provençal fish stew can be quite the ordeal.
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For Perfect Fried Eggs, Separate The Yolks From The Whites
Still trying to achieve that picturesque sunny-side-up egg but fall short every time? Unlock your egg's potential by separating the yolks and whites.
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15 Ways To Upgrade Canned Sloppy Joe Sauce
Sloppy Joe sandwiches can become something special by adding a variety of creative ingredients with the canned sauce, many of which you might not expect.
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The Pro Tip For Achieving A Perfectly Golden Brown Biscuit
Getting your biscuits perfectly browned in the oven can involve a little bit of alchemy, but don't worry, here is an easy tip to make the magic happen.
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Top Chocolate Ice Cream With Guinness For A Decadent Float
Take your ice-cream float game up a gear with this Guinness pairing. It turns out everyone's favorite Irish pint tastes fantastic with some sweet cold gelato.
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What Actually Is Acai And What Does It Taste Like?
Acai has long been lauded as a superfood, loaded with nutritional benefits -- but how much do you actually know about this popular fruit?
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Challah Bread Is The Secret To An Even Richer Stuffing
One of the most popular side dishes of all time, stuffing is a holiday dinner superstar and you can take the deliciousness up a level by using challah bread.
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Is It Dangerous To Put Styrofoam In The Oven?
The convenience of reheating leftover take out food right in the containers it came in is hard to beat, but is it safe to put Styrofoam in the oven?
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Does It Actually Matter What Kind Of Fat You Use For Biscuits?
The ingredients used in crafting a perfectly fluffy biscuit vary depending on the recipe, but what effect does the type of fat really have in a recipe?
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When Storing Sweet Liqueurs, Keep The Cap Clean
One of the most important parts of a home bar is making sure you know how long all your bottles are going to last. Find out how to best store sweet liqueurs.
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Paul Hollywood's Foolproof Trick For Extra Gooey Chocolate Chip Cookies
Paul Hollywood is chock full of baking tips. His clever trick for gooey chocolate chip cookies is so easy that it's sure to become your new standard.
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