Dilute Canned Evaporated Milk For A Quick Substitute In Your Coffee Or Oatmeal
If you have run out of milk but could really use some in your coffee or oatmeal, check your pantry for canned evaporated milk that you can dilute in a pinch.
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Why You Should Always Have Dried Mushrooms On Hand
Despite being roughly 80% water, mushrooms still deliver a rich quality to food. When they're completely dried, the flavor becomes more potent.
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Why You Shouldn't Bake Crispy Potatoes In A Glass Dish
A glass dish could be the reason why your crispy potatoes aren't turning out the way you want them to. Here are some methods to achieve better results.
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Martha Stewart's 14 Best Tips For Baking Delicious Cookies
Let's delve into the nuances of Martha Stewart's cookie creations by looking at some of her best tips for baking delicious and beautiful cookies.
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A Master Brewer's Tip For Approaching Food And Beer Pairings
The type of beer you pair with your food matters. It can even change the whole experience! Luckily, head brewer Jeff Tyler offers us a few tips on how to do it.
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A Sprinkle Of Sugar Will Take The Bitterness Out Of Gazpacho
The acidity in gazpacho can sometimes give off a bitterness. The quick fix? Simply add in a little bit of sugar to neutralize the acid.
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Transform Bread Rolls Into Elegant Leaves With This Dough Technique
The world of social media is a treasure trove of culinary creativity, and one trend is the technique of transforming bread rolls into leaf-shaped loaves.
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Jacques Torres' Number One Tip When Making Fried Pastries - Exclusive
If fried pastries are on your brunch menu, you'll want to follow Jacques Torres' advice for altering the dough slightly to ensure the tastiest outcome.
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Why You Should Never Eat Crab Lungs
Crab meat is delicious in all kinds of recipes, but when preparing crab, you'll want to remove the lungs. Here's why they're unpalatable and best avoided.
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The Common Step Kristen Kish Skips When Poaching Eggs - Exclusive
There are varying strategies on how to get the perfect poached egg, and Kristen Kish told us that she actually prefers to skip a popular recipe step.
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A Splash Of Irish Cream Will Take Homemade French Toast Up A Notch
Easily elevate your breakfast table with an upgraded French toast, courtesy of adding some Irish cream liqueur to your favorite French toast recipe.
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When Boiling Crab Legs, Season The Water For Maximum Flavor
Boiled crab legs are a seafood standby, but if you're ready to take them up a notch, add some seasoning to your water.
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Andrew Rea's Top Tips For Achieving The Perfect Scotch Egg - Exclusive
Scotch eggs can be jammy balls of protein goodness. But to make them the right way, it helps to follow some tips from YouTuber Andrew Rea.
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How To Reheat Honey Baked Ham 4 Ways
Honey-baked ham makes a delicious main course any time of the year, but do you know how to reheat it? Here are some tips for reheating honey-baked ham.
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How To Reheat Tamales 6 Ways
Tamales are delicious and super customizable, so it's no surprise if you make too many and have extra in the fridge or freezer. But how should you reheat them?
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The Easy Citrus Substitute If You Can't Find Meyer Lemons
Meyer lemons are a sweet and tart fruit hybrid that brighten up any recipe. But if you can't get your hands on a Meyer, combine these fruits instead.
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The Bold Aromatics In Marinade Should Be Grated For More Penetrating Flavor
When adding aromatics to your marinades, you want to get some bang for your buck. Here's why grating your ingredients kicks them up a notch.
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Why Plum Tomatoes Are The Best Bet For Making Juice
Thousands upon thousands of tomato varieties exist. But for making juice, plum tomatoes manage to stand out.
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Why It Pays To Brush Up On The History Of Vintage Cookware Before Buying
They don't make cookware like they used to. If you're on the hunt for some vintage Pyrex or copper-bottom pots, make sure you know what to look for.
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12 Facts You Should Know About Canned Cheese
We've all seen or used a can of Cheez Whiz or Easy Cheese in our day. But where did this bizarre, cheesy concoction come from, and how can you use it?
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Does It Really Matter If You Don't Cook The Rice Before Making Stuffed Peppers?
There is some debate about whether or not the rice should be cooked before it is added to the peppers, as rice traditionally requires pre-cooking before mixing.
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Use Lemon Juice To Whip Up The Fluffiest Scrambled Eggs Ever
The trick to good scrambled eggs is knowing how to give them a light and fluffy texture. Here's how and why a little lemon juice helps you do exactly that.
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When Making Stuffed Poblanos, Char And Remove The Skin To Avoid Bitter Bites
Poblano peppers are deliciously mild, and a delight to eat whole. To enjoy them the Mexican way, be sure to char and remove the skin for the best flavor.
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45 Fried Food Recipes That Bring Comfort To The Kitchen
From international street foods to classic carnival treats, we present a roundup of crispy delights that you can make at home, believe it or not.
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If You're In A Pinch, Use A Colander To Easily Make Mashed Potatoes
Break out the colander and use it as a substitute. A potato ricer's anatomy is fairly simple and is closer to that of a colander than you may realize.
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Carla Hall Uses Both Butter And Shortening For The Flakiest Biscuits Ever
Pairing up shortening and butter, as Carl Hall does in her recipe, for this baked good is going to give you a biscuit that is both flaky and tasty.
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Mash Bananas Inside Their Peels To Avoid A Sticky Mess
The process of mashing bananas generally involves using a kitchen tool like a potato masher, food processor, or fork to get the job done. Well, not anymore.
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