The Cut Of Steak Michael Symon Could Do Without
Michael Symon is a professed meat lover and even penned a cookbook to show it. But when it comes to steak, a certain part of the cow doesn't make the cut.
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The Smelly Problem With Wooden Cheese Boards (& What To Use Instead)
As homey as wood can seem for an entertaining platter, it's really not the best option for a lot of finger foods, as it can hold onto the smells.
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Your Recipe Video Looks Tasty, But Wearing Jewelry Is An Immediate No
While jewelry in a recipe video might not seem like a huge deal at first glance, if you think about the food, dirt, and debris stuck in there, you get the ick.
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The Tokyo Eatery That Only Uses Premium Ingredients For Its Burger
Though Tokyo may not be the first place that comes to mind for great burgers, one restaurant makes specialty burgers with an incredible variety of toppings.
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The Oil Experiment That Made José Andrés Fall In Love With Cooking
Everyone has a moment in their life that confirms their purpose and the subsequent path forward -- for José Andrés, that moment involved fire and oil.
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Maneet Chauhan's Advice For Anyone Who Wants To Cook Indian Food At Home - Exclusive
Chef and Food Network star Maneet Chauhan gave Tasting Table her advice for home cooks learning to make Indian food and suggested an easy dish to start with.
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The Key To Getting More Flavor Out Of Carrots? Buy Smaller
Bigger is sometimes better, but in the case of carrots, it actually isn't. Here's why buying smaller carrots can pay off in the form of a better meal.
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Roll Out Pie Dough With A Frozen Vodka Bottle For Ultra Flaky Results
While whipping out the rolling pin might seem inevitable, we've got the perfect swap that does the double duty of rolling out the dough and keeping it chilled.
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Why Broth Doesn't Need Seasoning, But Stock Definitely Does
Whether you're buying prepackaged broth or stock at the supermarket or making it from scratch, it's important to know which one works best for a recipe.
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The Caviar Pasta Dish Daniel Boulud Recommends For Date Night
The chef weighs in on his go-to special occasion dish that is simple yet decadent and will have your date insisting that you are the best dish of all.
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Pasta Is The Key To Stretching Expensive Ingredients
When you decide to spring for the high-end gourmet ingredients, get the most mileage out of them by using them to top a decadent pasta dish.
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Is Quinoa Kosher For Passover?
If you're looking for suitable grains for your Passover holiday, quinoa might be in the cards, but Jewish dietary law is no clear-cut matter.
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How To Serve And Eat Brie Like An Expert
Before you whip out your go-to wooden board and slap a wheel of Brie on it, be sure you know how to property serve the dish to your guests.
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What Is Bresaola And How Does It Differ From Other Italian Cured Meats?
Bresaola is a one-of-a-kind cured meat, with its striking purple hue and deliciously delicate profile. See what makes it so unique and versatile.
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The Debated Origin Of Noodle Kugel
There's no telling what you could be getting if you sample two versions of noodle kugel. That's probably why the origins this dish are difficult to pin down.
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The Best Way To Reheat Steak In The Oven For Even Results
Leftover steak never quite tastes the same, especially out of the microwave. However, if you're willing to put in the time, an oven reheat works well.
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Why You Need To Be Extra Careful When Flipping Stuffed Burgers
Since stuffed burgers are thicker than regular versions of the meal, you need to be extra careful when flipping them.
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Leche Frita: The Spanish Fried Milk Dessert With Few Ingredients
Discover the history and deliciousness of the Spanish dessert, the leche frita, and see why it's worth either seeking one out or whipping one up yourself.
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Here's Exactly What To Do With Your Other Hand While Chopping
Beyond positioning your dominant hand along the handle of a knife, you might wonder what the other hand should be doing.
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Why It's Actually Okay To Leave Some Pies Out Overnight
You can't have a party without pie. And lucky for you, there are certain types that can sit out on the counter instead of taking up precious refrigerator space.
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The Sign Your Fermented Hot Sauce Is Safe To Eat
When your fermented hot sauce is safe to consume the brine will have this specific smell and this type of appearance.
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The Raisin Swap You Need For Stunning Carrot Cake Textures
Carrot cake is known for its sweet and spicy flavor and stunning textures, but raisins can get in the way of that. Here's the swap to make it even better.
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The No-Waste Secret To Andrew Zimmern's Ultra Umami Mayo
Chef Andrew Zimmern is known for using mayo to spruce up dishes and prepare special homemade condiments that serve as flavorful additions to dishes.
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14 Mistakes Everyone Seems To Make With Asparagus
Asparagus is perhaps the best vegetable of spring. However, there's more to these veggies than just steaming. To avoid the mistakes, read on.
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You Should Second Guess 'Microwave Safe' Labels Before Heating Food
Since there is no formal testing process required to determine if an item is microwave safe, it's best to proceed with caution when using certain materials.
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Why It Pays To Start Sautéed Garlic In Cold Oil
While you may think tossing garlic in a heated pan saves time, you should rethink this mistake. Here's why it pays to start sautéing in cold oil instead.
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The Fermented Soy Sauce Substitute For Your Soy-Free Cooking Needs
One popular substitute for soy sauce has arisen from its coconut origins, perfect for those looking to still enjoy soy-sauce-taste without the excess sodium.
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