20 Tips You Need For Grilling The Ultimate Burgers This Summer
Grilled burgers are the unofficial meal of the summer season. These tips will ensure you'll end up with the perfect patty be it beef, chicken, or plant-based.
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The Expert Maple Syrup Tip For More Flavorful Oatmeal Cookies
Baking expert Amy Emberling offers her pro tip for using maple syrup to make your oatmeal cookies more flavorful (and delicious).
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Why Dairy-Free Shoppers Should Always Check Bread And Cracker Labels
While cheese is obviously out of the picture in a dairy-free diet, many breads and crackers contain dairy ingredients too, often as sweeteners or preservatives.
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30 Fast Food Sauces, Ranked Worst To Best
No fast food trip is complete without dipping sauce, but which chain has the best condiment? From hot sauce to horseradish, our ranking will let you know.
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How To Use Mawa, The Magic Addition For Bakery-Style Desserts
Baking is hard, but there's one ingredient that will transform your desserts. Here's how to use mawa, the magic addition for bakery-style desserts.
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The Easy Potato Addition To Seriously Elevate Slow Cooker Chicken
Slow cooker chicken makes for an easy, delicious, and filling dinner. Make your meal complete by adding potatoes to your crock pot for even more tasty results.
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16 Best Restaurants In NYC's Koreatown
From upscale Korean BBQ joints, bubble tea, cheesecakes, and flirty soju bars, you've got to hit these spots to experience the diversity of NYC's Koreatown.
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The Overpowering Ingredients You Should Skip For Homemade Salsa
The wrong choice of ingredients can make or break your salsa. Here are the overpowering ingredients you should skip for homemade salsa.
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Instead Of Simply Roasting Garlic, You Should Char It
Daring chefs turn to an open flame to awaken garlic's complex flavors. Charring cloves produces a unique bite that lends well to fiery, smoky dishes.
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14 Types Of Restaurants In Italy, Explained
Italy might be ripe with culinary wonders, but it can be confusing with so many restaurant types. Need help? Read on because we explain it all.
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Why Pyrex Needs To Be At Room Temperature Before Going In The Oven
Pyrex dishes can withstand both high and low temperatures, but sudden, extreme temperature changes can cause them to crack or even shatter.
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How To Keep Candied Carrots From Going Mushy
Candied carrots are the perfect side dish for any occasion from Easter dinners to summer parties. Learn how to make this treat without overcooking them.
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Deep Fry Your Deviled Eggs For Game-Changing Textures
There are a lot of deviled egg recipes out there, but they're all pretty similar. Try deep frying your humble deviled egg to give them an entirely new texture.
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Giada De Laurentiis' Broth Advice For Customizing Minestrone
Minestrone is a soup where almost anything goes and according to Giada De Laurentiis, the broth is going to set the tone for how you customize it.
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Trader Joe's Biscuit Hack For Lightning Fast Dumpling Soup
It pairs broth, meat, and biscuit dough in one bowl to make something that will really stick to your bones. And it will take less than half an hour to pull off.
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The Tiny Versatile Knife All Home Cooks Should Know About
It's slightly smaller than a Western utility knife, making it less cumbersome than a chef's knife. A good choice for precise tasks like mincing and chopping.
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The Simplest Way To Add Chili Flavor To Your Burger Without A Mess
If you're craving a flavorful burger with a bit of a kick to serve sandwiched between perfectly toasted buns, one spice can be easily folded into the patties.
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Andrew Zimmern's Favorite Bread For Sandwiches Has A Key Ingredient
Andrew Zimmern's favorite sandwich bread is Vietnamese baguettes. The delicious stretchiness of these loaves is a result of one ingredient in the bread's dough.
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The Deceptive Sale Labels You Should Avoid At The Grocery Store
Companies want you to buy more, and they do this by advertising the option to buy multiples of one product or brand under the guise that it is a savings.
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Why Dried Chives Are Better Than Fresh For Mashed Potatoes
Chives add a great pop of color and flavor to mashed potatoes. Because of their shelf life and durability, dried chives are better for this dish than fresh.
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Don't Bother Cutting A Pineapple Unless You Flip It Upside Down First
The way you cut your fresh pineapple could lead you to miss out on the best parts of the fruit. Here's why you should be flipping it upside down first.
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The Best Ground Beef For Dumplings Needs An Extra Grind
When making dumplings the quality of your ground beef and even the fat percentage are secondary to the texture. That means an extra grind is a must.
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Stephanie Izard's Unexpected Sweet And Savory Breakfast Sandwich - Exclusive
"Top Chef" winner Stephanie Izard loves chili crunch so much that she's created her own. She shared a recipe for using it in a breakfast sandwich.
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Do You Have To Cook Tofu Before Eating It?
Before consuming tofu, you may wonder if you have to cook it first. Here's what makes this simple food even less complicated when preparing it.
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Michael Symon's Secret For Perfect Arancini
Arancini may seem simple to make, but those delicious mozzarella-stuffed fried rice balls are made with risotto, a dish that requires time and attention.
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How Celery Went From Bitter Herb To Cooking Staple
Although celery had been used for thousands of years, its usage was medicinal and decorative. As a bitter herb, celery wasn't really eaten. That all changed.
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Vegans To Carnivores, Danny Trejo's New Cookbook Has You Covered
You probably know Danny Trejo as an actor, but you might not know that he owns multiple restaurants, and is building a cookbook empire.
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