The Important Reason You Need To Keep The Stems On Fresh Cherries
Keeping the stems on cherries can have more than just aesthetic benefits, as they are key to telling the age, ripeness, and freshness of the fruit.
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Do You Have To Use Multiple Batters For Marble Cake?
Marble cake is a visually-appealing treat that can be intimidating to novice bakers, but doesn't traditionally require separate batters, just separate bowls.
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Can You Grill Food In An Air Fryer?
If you are wanting to grill steak but don't have access to a grill, you may have wondered at one time – can you grill food in an air fryer?
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J. Kenji López-Alt's Simple Restaurant Trick For Premade Risotto
Risotto is easy to make at home, but it can be time-consuming. Thankfully, J. Kenji López-Alt has a restaurant trick for premade risotto.
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Do You Need A Special Pot For Canning?
Canning is a yearly tradition but what happens when the process gets out of hand and more than one canner is needed? Call in the large stainless-steel pot.
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The Unconventional Way To Caramelize Beets
While some vegetables are best grilled in foil, to carmelize beets the preferred method is to ditch the foil and grill them over an open flame.
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What Components Do You Need To Make A Baked Salad?
What components do you need to make a comforting baked salad? And what is a baked salad, anyway?
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The Difference Between Crust And Cornicione On A Pizza
What many people call a "crust" is actually a "cornicone," which means "edge," as the crust includes all of the dough, including that covered by toppings.
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Why Alton Brown Recommends Bakers Splurge On Butter
In his 'Precise Advice' segment on 'The Late Show With Stephen Colbert,' chef Alton Brown explains the reason behind the fancy butter hype.
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Why You Should Wrap Up Leftover Butter, Especially Before Baking
It's very easy too end up with leftover butter when making a recipe, but it's important to wrap up any leftover butter, especially if you plan to bake with it.
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Ina Garten's Seasoning Tip For More Flavorful Shrimp Scampi
Ina Garten's shrimp scampi recipe is famous for a reason — and she explained her simple trick with seasonings that packs this popular dish with flavor.
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The Cookware That Produces Perfect Slow-Steamed Meals
Perfect for rice, beans, couscous, and other dishes, people around the world have been slow-steaming their meals inside tagines for centuries.
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Why You Should Be Eating More Sablefish
Sablefish, often known as a "trash fish" or a "bait fish" is actually a delicious protein with plenty of fats that keep it from drying out like other fish.
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What Does The Harvest Date Say About A Bottle Of Olive Oil?
Olive oil has been an important part of cooking culture since ancient civilizations. When you buy olive oil, here is why the harvest date is important.
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The Grapefruit Salad Padma Lakshmi Serves In The Winter
Padma Lakshmi hopes to shake off the dust of carby wintertime foods with a sweet grapefruit salad cribbed from a similar one she was served in Morocco.
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Japchae: The Stir-Fry Noodle Dish That's A Korean Favorite
Japchae is a classic Korean dish that most people enjoy, whether they've tried Korean food or not. Here's where japchae came from, and how you can customize it.
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The 'Rancid' Michelin Dish That Parodies The Michelin Man
Mugaritz, a Spanish restaurant with 2 Michelin stars, has an item on the menu that was designed to poke fun at the tire company and its mascot.
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Why You Need To Cook 7-Bone Roast Low And Slow
A 7-bone roast is loaded with collagen and connective tissue that needs to be heated low-and-slow to make the meat tender, as high heat will make it seize up.
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This Surprising Ingredient Can Take Your Cheap Steak Up A Notch
When working with a cheaper cut of steak, the beef needs some extra love to make sure it turns out both tasty and tender. That's where this ingredient comes in.
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The Plant-Based Meat Brand J. Kenji López-Alt Recommends
Recently, chef Kenji Lopez-Alt took to Instagram to share his favorite plant-based steak substitute, and judging by his video, it looks pretty unbelievable.
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The Biggest Mistakes You're Making When Cooking With Chocolate
From allowing water to sneak into your melted chocolate to not chopping it up, here are the biggest mistakes you're making when cooking with chocolate.
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The South American Corn-Based Drink You Should Know
There are countless corn dishes to try from cuisines around the world, but you really should become acquainted with champús, a South American corn-based drink.
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Jerusalem Artichokes Are Probably Not What You Expect
Jerusalem Artichokes, despite their name, are a root vegetable that are technically part of the sunflower family and can be cooked like potatoes.
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What Makes Seattle-Style Hot Dogs Unique?
Regions across the United States have their own variations of the classic hot dog. Here is what makes Seattle-style hot dogs so unique and craveable.
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The 3 Parts Of A Chicken Wing, Explained
What are the 3 parts of the chicken wing? This simple guide will help you learn everything there is to know about each part of the wing.
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The Chinese Sesame Seed Dessert That Takes Ample Skill To Master
Sesame seed balls, or jian dui, is a fried Chinese dessert that requires finesse to make properly.
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The Reason Nixon Banned Soup From State Dinners
From Cleveland's love of pickled herring to H.W. Bush's ban on broccoli, presidential diets are fascinating. Here is why Nixon banned soup from state dinners.
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