Martha Stewart's Cherished French Method For Cooking Rice
If you're tired of having rice clump together in one starchy mess, try this French cooking technique that's beloved by Martha Stewart and many others.
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Every Pizza Lover Needs To Do This With A Bag Of Frozen Fries
Combine the great taste of pizza flavors and another beloved fast food item by creating a batch of loaded pizza fries.
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Avoid This Handling Mistake When Grilling Your Hot Dogs
We asked Robbie Shoults, celebrity chef and third-generation owner of Bear Creek Smokehouse, to share one of the most common grilling mistakes.
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Beet Juice Is The Unexpected Key To Extending The Shelf Life Of Baked Goods
Beet juice's added moisture helps keep the crumb tender and cakes and brownies softer for longer.
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The Best Technique For Removing Shrimp Tails Without A Knife
We asked Steven Hubbell, Executive Chef of Bar Lumière, for an easy way to get the tails off shrimp without damaging the meat, and what tool works best.
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Don't Boil Chicken Before Grilling It. Do This Instead
Pre-cooking chicken before grilling it is a great way to save time and ensure thorough cooking. An expert suggests skipping boiling for this method.
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How Much Frosting You Should Actually Make For One Single Cake
Baking a cake is an act of love, and the frosting is just the icing on top -- but exactly how much do you need? Jerelle Guy has the answer.
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This HomeGoods Wicked Glassware Is A Cheaper Alternative To Anthropologie's Line
For a wickedly good deal that will make you feel like you're defying gravity, head to HomeGoods to find this charming, film-inspired glassware.
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The Important Advice When Using Mollusks In Your Seafood Boil
Incorporating mollusks into a seafood boil gives it a distinctive and delicious boost of flavor. However, you should be careful when preparing them.
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'80s Kids Might Remember This Discontinued Cereal That Was Based On Orange Juice
Some cereals became classics, others vanished. In 1985, one orange-flavored creation hit the shelves, only to be pulled a year later. Ring a bell?
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These Vintage No-Bake Cookies Come Together In Minutes With A Special Crunchy Addition
These vintage ones come together in minutes, and the special addition of Cornflakes adds a delicious, satisfying crunch.
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Don't Throw Out Leftover Canned Beet Juice – You Could Freeze It In Ice Cube Trays
If you normally discard the juice from canned beets, you may wonder why it should take up valuable freezer space. Consider it an investment in future meals.
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10 Creative Ways To Use Canned Pumpkin Pie Filling
Canned pumpkin pie filling is the sweeter and more spiced version of your basic pumpkin puree. There are many tasty ways to use it in drinks, baking, and more.
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10 Different Ways To Cook A Potato, Explained
Versatile, delicious, and multifarious, potatoes are a wonder crop. Knowing how to prepare them is a core culinary skill. Start with these 10 methods.
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What Ina Garten Really Eats For Breakfast Every Day (It's Not Oatmeal)
In an episode of Julia Louis-Dreyfus' podcast "Wiser Than Me," Ina Garten sits down with the host to share her go-to breakfast.
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The Company Behind Panera's Soups Also Makes These Grocery Store Items
Panera actually outsources the production of its in-store soups to another company, and you can find a lot of their products under different brand names.
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This Flour Guarantees Extra-Crispy Beer Batter Every Time
A crisp and audibly crunchy beer batter is ideal when frying up your favorite foods. To ensure these textures, reach for this gluten-free flour.
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Baked Spaghetti Has All The Comfort Of Lasagna And Is As Easy Or Elaborate As You Want
Lasagna is a delicious dish that requires a lot of legwork. If you want the same taste with much less effort, swap out the layers for some spaghetti instead.
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The Seafood Cooking Method That Works For Almost Every Kind Of Fish
Grabbing some fresh fish and cooking it at home can be a little overwhelming, but once you master this method, making fish becomes a breeze.
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Aldi's Halloween Cake Pans Are Giving A Williams Sonoma Look For Less
If you're looking for seasonal bakeware with spooky flair, Aldi has you covered with these affordable Halloween cake pans that look like Williams Sonoma's.
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Bobby Flay's Go-To Method For Prepping Garlic So It Melts Into Every Dish
Bobby Flay shares his favorite trick for getting raw garlic to a texture where it will dissolve into the food, lending great flavor without adding any texture.
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The One Mistake That Ruins Oatmeal — And How To Fix It
Oatmeal is a classic breakfast staple that's both simple and nutritious, but it's also easy to mess up. Here's how to avoid a common oatmeal mistake.
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The Easiest Way To Make Store-Bought Pie Crust Look Homemade
If you're using pie crusts that you unroll and bake, use this hack to build up your crust edges so that they look thick and hand-formed.
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Don't Throw Out Extra Deli Meat When You Could Make This Soup Instead
Once you have all that meat in your fridge, you might realize that you don't feel like eating sandwiches for every meal until you use it up or it goes bad.
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What To Know When Substituting Brown Sugar For White Sugar In Baking
Baking is certainly a science, so swapping out the type of sugar in a recipe might seem like a big deal. Truthfully, there are a few things to consider.
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15 Tasty Facts About Little Debbie Snack Cakes
Little Debbie's snack cakes are undoubtedly iconic. But there's more to Cosmic Brownies, Zebra cakes, and honey buns than you might think.
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The Only Way To Prepare Shrimp If You Serve It Alongside Dip
When preparing shrimp for shrimp cocktail or when the shrimp are intended to be dipped into a sauce, you should always leave the tails on the shrimp.
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