Martha Stewart's Cocoa Powder Tip For Top-Notch Chocolate Cake
Martha Stewart has quite a few tricks up her sleeve when it comes to cake-making, including one involving the ingenious use of cocoa powder.
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Keep Your Icing Warm To Achieve The Perfect Donut Glaze
When icing is warm, it has a lower viscosity, making the mixture more fluid and allowing the glaze to spread smoothly over the donut's surface.
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How To Use Your Stove To Help Loosen Up Dry Nut Butter From A Glass Jar
You may think that all hope is lost and want to toss it, but don't. You can heat your glass jar on the stovetop to help loosen up that stubborn nut butter.
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The Royal Origins Of Forbidden Rice
Black rice is a grain that has been around for a very long time and back in its ancient history, it was reserved for only the royal members of society.
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Creste De Gallo Is The Unique Ruffled Pasta Your Dinner Needs
Creste di gallo is a bit reminiscent of elbow macaroni with its tubular body that arcs from end to end. The flair comes from a prominent ruffle.
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Why You Should Salt Your Meat Before Adding Dry Rub
The reality is that no matter how long they sit, the spices in dry rubs will never penetrate beyond the edge of your meat. Salt is different though.
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The Biggest Mistake Everyone Makes With Schnitzel
Bad schnitzel, on the other hand, can be a wan, greasy shame. So how can something with such potential go so wrong? The answer lies in the timing.
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Elevate Avocado Toast With An Umami-Rich Kimchi Topping
The humble avocado toast (though not humble in price at restaurants) is ripe for a flavor upgrade. Enter umami-rich kimchi, a Korean fermented vegetable staple.
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Is It Safe To Eat Onions That Have Started Sprouting?
If you let them sit around for long enough, onions will eventually start sprouting green stalks. But, does that mean they've gone bad, or are they fine to eat?
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How Cilantro Can Help Take The Edge Off Of Spicy Food
If you enjoy Mexican, Indian, Thai, or Vietnamese cuisines, it may appear as if those countries have an allegiance to the herb. But it serves a purpose.
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21 Italian Desserts You Should Try At Least Once
Don't forget to save some room for dessert after your meal - you may just find something new. Here are underrated Italian desserts you should try at least once.
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It Takes 2 Types Of Sugar To Make The Best Homemade Sriracha
It's easy and cost effective to make homemade sriracha. To put together the best, however, two unlikely but essential ingredients need to be included
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The 3-Ingredient Egg Bake That Lets You Totally Customize Your Breakfast
Even a simple breakfast bake requires multiple steps and a lengthy preparation process. But you can bypass that with this easiest three-ingredient recipe.
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12 Store-Bought Tofu Brands, Ranked Worst To Best
Not all tofu brands are created equal. Check out our recommendations for which ones you should add to your cart and mix into your next stir-fry.
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How To Store Leftover Polenta And Retain Its Moisture
Because it uses coarsely ground corn, it is less creamy than grits. That's why taking care to store it properly is key to enjoying leftovers later.
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Upgrade The Flavor Of Cheese Fondue With A Quick Garlic Trick
What if we told you there's a simple trick to take your fondue game to a new level? Enter raw garlic, the aromatic powerhouse that can elevate your fondue.
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A Pinch Of Salt Is All You Need To Boost The Flavor Of Store-Bought Tomatoes
Don't let those ripe, juicy tomatoes go to waste. With just a pinch of salt, you can coax the flavor out of what was once a tasteless tomato.
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Fry Latkes In Duck Fat For A Richer, Umami-Forward Flavor
Move over olive oil, there's a richer and more flavorful cooking fat option for your next batch of latkes, and if may be new to you.
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How Long Does A Bottle Of Ranch Last After It's Been Opened
If you're like a lot of us, you can hardly comprehend keeping a bottle of opened ranch around long enough for it to go bad. Chips and dip anyone? But still ...
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Rethink Stuffed Sweet Potatoes With Taco Toppings
Even if it's Stuffed Sweet Potato Saturday instead of Taco Tuesday, you can't go wrong by tossing guacamole, salsa, beans, cheese, and more into the mix.
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Give Your Fried Clams An Upgrade By Using Tempura Batter
Plenty of fish fans agree that clams taste better when they're fried, but the type of batter they are fried in can make a huge difference as well.
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Instant Pudding Adds A Creamy Twist To Your French Toast
With a slice of plain old French toast for breakfast, you're guaranteed a delicious feast. But why not try taking the creaminess up a notch?
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Use Cultured Butter To Achieve The Flakiest Pie Crust
Few things in this world warm the heart and soul better than a bite into a luscious slice of pie. To get there, however, you'll need some cultured butter.
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12 Ways To Add More Flavor To Bread Crumbs
Bread crumbs are an incredibly versatile ingredient that can elevate virtually any dish. Here are some ways to add more flavor to your bread crumbs.
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Whip Up Cream Cheese And Greek Yogurt For An Extra Fluffy Dip
Upgrade your movie night with a velvety cream cheese and Greek yogurt dip. Customize flavors for a perfect pairing with breads, chips, or fresh fruit.
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Coat Fruit Popsicles In Tajin For A Tangy Balance Of Sweet Heat
Transform your fruit popsicles with Tajín's vibrant blend of lime, chili, and sea salt -- the infusion of kick and tang will make every lick extraordinary!
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Chop Chives With The Back-Slice Technique For Bruise-Free Results
Proper knife technique is something every home chef should try to master, and you'll want to break out your skills to get perfectly chopped chives.
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