Why You Should Try Eating Caviar Right Off Of Your Hand
If you ever get the chance, consider doing a caviar bump by eating the coveted fish eggs off the back of your hand for a more intimate and flavorful experience.
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How Mushrooms Can Help Improve The Flavor Of Old Red Wine
Fortunately, if you find yourself in a situation where your red wine is simply not as vibrant and tasty as it once was, there is a way to improve it: mushrooms.
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Don't Go Overboard With These 2 Ingredients When Making Kimchi
You might be the type who loves to add an extra punch to every recipe. Making kimchi requires balance; here are two ingredients that will throw it off.
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20 Classic Beef Dishes Every Home Cook Should Know
Beef can be both luxury item and inexpensive ingredient, depending on the dish you cook. These beef classic dishes offer home cooks a blend of both options.
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Eric Ripert's Favorite Way To Enjoy Caviar Is Beautifully Basic
You might think that a world renowned chef would insist on a complicated presentation with every dish, but such is not the case with this delicacy.
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Cilantro Is The One Ingredient Lidia Bastianich Refuses To Add To Her Food
Lidia Bastianich is no stranger to cooking with herbs found in many cultural cuisines, but she's been open about why you won't find cilantro in her kitchen.
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The Trick To Sealing Homemade Crab Rangoons If Water Isn't Cutting It
Before you you dip them in frying oil you've got to make sure the rangoons won't break open. Here's a solution that will stick better than water.
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How To Use Your Oven As A Smoker
Think that smoking your food requires a lot of fancy equipment? Think again. With this method, you can safely and effectively turn your oven into a smoker.
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The Right Way To Score Duck Meat Before Roasting
There is a fine line to play when it comes to cooking a duck roast, and one of the keys to success is making sure that you are scoring the skin the correct way.
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How To Grill Flank Steak That's Tender Rather Than Tough
When you buy a thick, marbled ribeye, there's a much larger margin for error. Get the full run-down for how best to prepare the budget cut, the flank steak.
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When Making Brazilian Moqueca, There's One Oil You Cannot Leave Out
The crucial ingredient for an authentic take on this delicious stew may take some work to track down, but its influence on the flavors is worth the effort.
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Make Pancakes In The Oven And Avoid The Hassle Of Flipping
Oven-baked pancakes may change the way you do breakfast. They're easier than flipping pancakes on the stovetop, and they'll feed a hungry crowd quicker, too.
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Chickpea Butter Is The Savory, Protein-Rich Alternative To Nutty Spreads
Maybe you're allergic or you just don't like them - whatever your reason for steering clear of nut based spreads, chickpeas are here to save the sandwich!
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Use Store-Bought Yogurt To Easily Fix Your Failed Homemade Version
Making yogurt is difficult, but the results are often great. However, if something goes awry, don't fret -- you can revive it with store-bought yogurt.
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The Order You Add Ingredients Matters When Making Gravy
What happens if you don't follow the right order when making a pan of gravy? It could affect the consistency, flavor, and texture.
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Andrew Zimmern's Tip For Cutting Whole Chicken In The Right Place
Buying a whole chicken and separating it is cheaper than buying cuts and it tastes better, too. Follow Andrew Zimmern's weighty tip for how to chop up the bird.
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What Is Swai And Is It A Nutritious Fish?
Swai is gaining international popularity -- but is it nutritious and safe? Here's what to know if you're considering adding it to your diet.
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Upgrade The Flavor Of Asparagus Soup By Adding Matcha
Matcha isn't just for making warm beverages. One of our favorite ways to use matcha powder is to add it to asparagus soup, which accentuates the fresh flavors.
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15 Ingredients That Make A Simple Base For Dips
You'll be able to easily navigate the appetizer dip game for anyone who pops in. We've rounded up accessible items to keep on hand for all of your dip recipes.
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Cut Down The Cooking Time By Slicing Your Stuffed Peppers In Half
Stuffed peppers are a tasty option for a regular meal, except they can take a while to cook. Chop that time in half by halving your bell peppers.
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Skip The Fancy Seasonings To Let The Natural Flavor Of Tuna Steak Shine
Sometimes, in the case of seasoning a prime tuna steak, we should remember the KISS acronym: Keep it simple, stupid. But it also depends on the type of tuna.
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Why Eric Ripert Prefers Not To Cook With Farm-Raised Seafood
Some farmed fish can be less sustainably produced than wild-caught, according to chef Eric Ripert. He notes how to go about buying the best quality fish.
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Tripleta Is The Hearty Puerto Rican Sandwich That Requires 3 Kinds Of Meat
You'll need to grab these hearty Puerto Rican sandwiches with two hands as they're fully stuffed with meaty goodness. But what should go into a tripletta?
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Slicing Vegetables For Salad Is A Breeze With Your Food Processor
Next time you're preparing a salad, slice 30 minutes of chopping down to 3 with this simple hack. It'll save you time and make your bites more uniform.
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The Culinary Crime You Should Never Commit With Texas Chili
Authentic Texas chili looks quite different than other regional varieties of chili, and there's a major culinary crime you should never make with it.
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13 Sauces That Pair Well With Tuna
What can you do to make tuna something you look forward to eating? You need to add a saucy sidekick that pairs well to take it to the next level.
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Orange Juice Is The Secret Ingredient To Brighten Up Carrot Cake Donuts
Tasting Table recipe developer Jessica Morone's carrot cake donuts are not only a delicious portable treat, they include orange juice as a secret ingredient.
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