The Flavor Difference Between Fresh And Dried Dates
Dates can be a fruit incorporated into many recipes, but fresh dates and dried dates are not necessarily created equal when it comes to their use.
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The Term 'Cutlet' Doesn't Mean What You Might Think
There is a general belief that the term "cutlet" refers solely to a breaded and fried piece of meat, which is not the case. Here's what it actually means.
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Trader Joe's Speculoos Vs. Lotus Biscoff: The Battle For The Better Cookie Butter
Few spreads are a sublimely decadent as cookie butter. You can't go wrong with the jars from Trader Joe's and Lotus, but one brand is clearly best.
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The Cajun Dish That Was So Trendy It Resulted In A Fishing Ban
This simple Cajun dish became so popular in the mid-1980s that the commercial catching and selling of the fish is still banned in most states today.
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Never Eat Soggy Grilled Cheese Again With This Chopstick Trick
There is a super simple technique that will keep both sides of your grilled cheese sandwich crunchy and it involves a well-known eating utensil.
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The 1-Ingredient Dry Rub To For Perfect Crust On A Steak
What if you don't have hardly any ingredients for a steak rub? It turns out that less is more and for a flavorful steak rub, one ingredient is all you need!
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Use Gooseberries To Make Chutney That's The Perfect Balance Of Sweet
When it comes to chutney, it's all about packing as much flavor into the mix. Here's why you should add gooseberries to make a perfect balance of sweetness.
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The Ingredient That Gives Pandan Chiffon Cake Its Bright Green Color
Pandan is a sweet, complex plant that gives sweet baked goods or savory meat dishes a unique flavor. when used it cake, it also adds a lovely green color.
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The Costco Olive Oil Samin Nosrat Recommends
Celebrity chef and "Salt Fat Acid Heat" host Samin Nosrat recommends this affordable Costco olive oil for daily cooking.
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Why You Should Add Honey To Your Steak Marinade
A delicious part of preparing a great steak revolves around choosing a worthy marinade, and you may be surprised to learn honey can have a role.
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The Parisian Sauce You Should Be Pairing With Fish
Why not add a flair of haute cuisine to something as basic as a baked filet of fish? An elevated seafood dish is just a velvety, Parisian sauce away.
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The Flavorful Sauce Martha Stewart Uses To Top Minestrone Soup
When it comes to cooking tips, you know you can trust Martha Stewart. She recommends adding this popular sauce to your minestrone soup for richness and flavor.
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Enhance Your French Onion Soup With A Shot Of Brandy
A shot of Brandy gives French onion soup a beautiful depth of flavor. It just might be the best thing to happen to the soup since adding cheese on top.
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The 3 Cuts Of Beef Ribs, Explained
Beef ribs can be divided into three categories depending on which area of the cow they come from: plate short ribs, chuck short ribs, and back ribs.
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You Should Toss The Sifting Cap On Your Spice Shakers. Here's Why
Don't just gently shake your jarred herbs over the recipe you're trying out. To get the full flavor, pop off the plastic sifter and use a measuring spoon.
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The Best Way To Tell If Store-Bought Queso Has Gone Bad
If you're unsure whether your queso is still in its chip-dipping prime, there are a couple of important rules of thumb to help keep you safe.
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The Simple Reason You Won't Find 'Organic' Fish At The Grocery Store
Organic food continues to expand in popularity with more and more American consumers, but "organic" fish isn't a thing, for a specific reason.
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Why Jet Tila Is A Big Fan Of Cultured Butter
From crusts to biscuits, the right amount of butter can make or break a recipe. But for Tila, a certain kind of butter can help recipes really stand out.
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The Vibrant Spice To Give Shortbread Cookies A Tart Bite
This spice originates in the Middle East and can take over your kitchen with a distinctive, delicious flavor. Find out what you should be adding to shortbread.
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The Soda Tip To Prevent Sliced Apples From Turning Brown
Any apple type, no matter how you slice it, will eventually turn from a pristine and pale white into a sad-looking and rather unappetizing shade of brown.
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Sunny Anderson's Hot Water Tip For Better Chocolate Cake From A Box Mix
If you really want to turn a boxed chocolate cake into a deep and rich chocolate cake experience, you may want to borrow a page from chef Sunny Anderson.
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What Is Texas Toast And Is It Actually From Texas?
A beloved accompaniment since the 1940s, Texas toast is among the greatest pleasures of American cuisine. But is this treat really from the Lone Star State?
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Does Anything Actually Happen When Salt Passes Its Best-By Date?
When it comes to seasonings, a best-by date may seem more like a suggestion than a command. Here's what happens to salt if it passes its best-by date.
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Dans Le Noir: The Curious Restaurant That Leaves Diners In The Dark
At a time when diners take photos at restaurants, eating in complete darkness seems like an act of rebellion. But that's exactly how it's done at Dans Le Noir.
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The Step You Should Never Skip When Cooking With Fresh Coconut Water
Coconut milk may be a more common cooking ingredient, but you can cook with coconut water too, provided you check one of its attributes first.
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14 Ways To Use Leftover Corned Beef
If you're planning on making corned beef, you know that it doesn't really come in small portions. Use these suggestions to make the most out of this tasty meat.
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You're Sacrificing A Great Crust By Cooking Waffles With Butter
Waffles are usually cooked with butter, but while that may add positive aspects like additional delicious flavor, this can come at the expense of your crust.
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