Use Up Leftover Shredded Chicken For A Hearty Plate Of Nachos
As long as you've got enough chicken to shred into pieces, you'll be able to turn this versatile sharing snack into a substantial weeknight meal.
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Leaveners Are Common Baking Ingredients, But Your Sugar Cookies Don't Need Them
While leaveners typically make or break a baked good, sugar cookies are often just fine -- if not better -- without them. Here is why.
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Why Ina Garten Suggests Toasting Bread Cubes Before Making Stuffing
Ina Garten has proven she has a no-fuss approach to cooking, so it should come as no surprise that she has mastered how to make stuffing on the fly.
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Think Twice Before Using Fresh Pumpkin In Your Pie
Seasonality is a delightful thing and many of us want to take advantage. But as beautiful as a fresh pumpkin might be, some applications are better than others.
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You Can Use Unripe Fruit To Make Banana Bread With An Easy Oven Trick
It may be tempting to simply use unripe bananas, but this is actually one of the biggest mistakes one can make with banana bread. Luckily, there's an easy hack.
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The Most Important Tip For Baking Beautifully With Frozen Blueberries
Baking with frozen blueberries is an excellent way to achieve burst-in-the-mouth bites of muffins or pancakes. Don't miss this step next time you mix them in.
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The Unexpectedly Delicious Way Pig Pickin' Cake Got Its Name
You may have never heard of Pig Pickin' Cake if you don't live in the South. No, it's not a cake for pigs, and there's no pork product inside the cake.
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British Cheese On Toast Relies On Worcestershire Sauce For An Umami Kick
Cheese and toast is a match made in heaven. Learn about how Worcestershire sauce gives this cheesy British comfort food the ultimate umami kick.
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White Wine Is All You Need To Give Jarred Alfredo Sauce A Flavor Boost
If you find the taste of jarred Alfredo sauce to be a bit boring, try kicking it up a notch with the addition of a little white wine for a flavor boost.
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Upgrade Your Next Chicken Dish By Serving It In An Eggplant Boat
If you're looking for a way to spruce up the way you eat chicken and eggplants together, eggplant boats offer an interesting way to prepare the two.
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10 Tips For Softening Ice Cream Faster
We all scream for ice cream when it's pulled out of the freezer, but sometimes it's too hard to scoop. These tips will soften up your sweet treat in no time.
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The Simple Creamy German Salad Dressing You Need To Start Using
Known in German as salatsauce, creamy German salad dressing is a three-ingredient dressing consisting of heavy cream, sugar, and lemon juice.
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Honey Mustard Deserves A Spot On Your Next Cheese Board
There are many different ways a cheese board can go, and this sweet and tangy condiment is guaranteed to help guide it in a delicious direction.
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The Aluminum Foil Hack To Try When Your Baking Pan Is Too Big For Your Dish
If you have too little of a recipe to fill up your baking pan, you could invest in a smaller model, or you could save some time and money with aluminum foil.
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The Best Time To Add Tomatoes To Soup
One of the most useful tips for perfectly cooked soup is understanding when you should to add tomatoes to your minestrones, chilis and other sick-day salves.
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Look To Cheese To Add More Flavor To Cloud Eggs
Not only do cloud eggs look delightful, but they're also delicious. But how can you make it even better? Cheese can work wonders in adding more flavor.
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Baby Food Is The Secret Ingredient That Saves You Time When Making Banana Bread
If you're looking for a shortcut to save time without compromising on the delicious taste of banana bread, it's time for you to reach for a jar of baby food.
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Why The Word 'Pickle' Is Missing From Many Popular Brands' Labels
If you have ever wondered why the word 'pickle' doesn't appear on the label of many major pickle brands, the answer is surprisingly straightforward.
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Forget Hot Dogs. Your Buttery Blankets Deserve Tastier 'Pigs'
Pigs in a blanket is a beloved appetizer throughout the Midwest and beyond. For as good as they are, there is room to elevate the dish by swapping the meat.
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Take Caramel Apples Up A Notch With Peanut Butter Cups
Apples and peanut butter are a classic snack -- but try using this combination next time you make caramel apples to really elevate the fall dessert.
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Why Grease Is Your French Meringue's Worst Nightmare
The French meringue recipe can be one of the most temperamental methods, especially if you accidentally add extra grease and fat to your dessert topping.
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Upgrade Boring Sauces With A Simple Brunoise
French technique is the standard for fine cuisine. See how brunoise, or dicing can elevate your sauces from basic to bold for both flavor and texture.
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The Crucial Stirring Mistake To Avoid For Creamy Caramel Sauce
Caramel sauce is a quintessential fall confection. If your caramel sauce is turning out a bit grainy, try this method for your smoothest batch yet.
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Alex Guarnaschelli's Mini Stuffed Peppers Are The Perfect Combo Of Crunchy And Creamy
Alex Guarnaschelli's stuffed peppers with these two ingredients promise next-level crunchiness, buttery flavor, and saltiness all in one bite.
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How To Give Butternut Squash All The Crunchy Textures This Fall
Have you ever craved a crispy and crunchy texture with your winter fruit? Then it's time you explored the delicious world of butternut squash fritters.
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Cottage Cheese Is The Secret Ingredient For Heartier Ranch Dip
For all the ranch lovers out there, we've got a great ingredient swap that will give you a more substantial dip that your guests will dive right into.
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Icy Froyo Is Depressing. Here's How To Make Your Next Batch Ultra-Creamy
W common problem many encounter when home-making froyo is the icy, chunky consistency. Luckily, there is an easy fix for this food dilemma.
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