The Easy Way To Turn Any Can Of Beans Into A British-Inspired Meal
It might seem like an odd pairing at first, but don't knock it till you try it. The bean-and-carb combo has an international (and likely familiar) fanbase.
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How Prue Leith Updated Queen Elizabeth's Classic Coronation Chicken
For decades coronation chicken has remained a mainstay, but the dish has received its fair share of makeovers, the latest of which is from Prue Leith.
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The Essential Ingredient That Holds Graham Cracker Crust Together
A great graham cracker crust is one that melds back together in the oven — becoming like one big cookie — thanks to an ingredient used to make it.
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Why You Shouldn't Save The Frying Oil After Making Fish
After a fish fry, you'll likely have a good amount of oil left over. Many chefs save cooking oil for future meals. But should you keep oil you've fried fish in?
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Do Fermented Hot Sauces Taste Different Than Ones Made With Vinegar?
Both vinegar-based and fermented hot sauces are common spicy food staples. Here's a look at whether they really taste that different from one another.
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The Possible Reason Your Chili Turned Out Watery
Despite the raging debates slung around the chili-lover community, it's fairly safe to say that nobody wants their chili to be: thin. But how can you avoid it?
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The Base Jamie Oliver Always Starts With For Potato Salad
No matter what type of dressing you'll choose to flavor the spuds, Jamie Oliver's first step will ensure they're seasoned and delicious -- all the way through.
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Jacques Pépin's Ultimate Tip For Cutting Onions Without Tears
Cutting onions without tears seems impossible, however, with Jacques Pepin's tip, it might not be. Here's what the chef recommends you do.
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The Tangy Ingredient You Should Add To Your Next Coconut Curry
Making a straightforward coconut curry is already exciting enough. But there's arguably one tangy ingredient it's desperately crying out for.
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The Baking Tool To Test Steak Doneness Without A Thermometer
If you don't want or need a meat thermometer to test the doneness of your steak, there is an alternative -- thanks to an inexpensive baking tool.
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Why You Should Take The Bands Off When Storing Home-Canned Foods
If you like to home-can food, put a ring on it, specifically a ring band. But there's a good reason to remove that band before you store the jar in the pantry.
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Is There A Right Time To Add Grains To Soup?
Adding grains to soup can be a tricky business, as starches are for soaking and soups are for simmering. See what the best way to incorporate them is.
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14 Tips You Need To Make The Ultimate Pasta Salad
A few simple changes to your pasta salad preparation will ensure that the dish will be a standout side at every potluck and picnic.
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What Makes Wagyu Beef Tallow Different From The Regular Beef Tallow?
Japanese wagyu cattle produce some of the best and most expensive beef around. So you won't be surprised that their tallow is also of exceptional quality.
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The Bold Flavors That Make Pakistan's Chicken Karahi Stand Out
This recipe is easy to make, yet layered. It is driven by the flavors of a spice-infused, fragrant tomato sauce and ginger -- perfect for winter.
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The Simple Way To Upgrade A Box Of Tuna Helper
When it comes to Betty Crocker's Tuna Helper, there is an easier upgrade than chopping up whole veggies or other ingredients after a long day.
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The Perks Of Using Fresh Lasagna Sheets Over Boxed Ones
The only way you can do this Italian dish justice is to do it at home yourself or with a pasta machine. Here's why fresh lasagna sheets make such a difference.
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The 2 Simple Ingredients You Need For Homemade Gnudi
For those looking for the stuffing in ravioli but without the pasta, gnudi is the way to go. Here are two simple ingredients you need when making gnudi.
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What Is A Vinegar Mother?
Most kinds of vinegar will be fully fermented within three to four weeks and as they ferment, they will form something called a "mother." Here's what it is.
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How Using Whole Milk Will Impact The Texture Of Your Quiche
Quiche is a delicious comfort food that brings together savoriness with a fluffy texture. Here is how using whole milk in your quiche will impact that texture.
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Why It Pays To Cover Warm Cake In Plastic Wrap
You should try wrapping hot cake layers in a pantry staple — plastic wrap. It may not sound like the most gourmet solution, but it really works.
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The Fancy Ingredients Martha Stewart Uses To Top French Crepes
Since Martha Stewart is practically the queen of entertaining, it should come as no surprise that she enjoys "crepe stations" and fancy toppings for parties.
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Mafé: The Senegalese Peanut Stew You Should Try At Least Once
Mafé, also known as domoda, was conceived in Mali, West Africa, and was taken to Senegal and The Gambia when they were occupied by European rulers.
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The Nigella Lawson Tip That Transformed Ina Garten's Chicken Orzo
Here's one way to ensure your whole pot of chicken orzo ends up flavorful, which Ina Garten learned from Nigella Lawson's cookbook.
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The Type Of Meat You Buy May Be Holding Up Your Deli Order
While working with more richly seasoned deli meats might mean faster meal assembly, it might not always be such a time-saving hack when you shop.
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How Long Will Tuna Casserole Keep In The Fridge Or Freezer?
If you don't make the dish often, you're probably wondering how long the leftovers will keep. Fridge or freezer, this is how long tuna casserole will last.
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The Fish Sandwiches That Lead To Tuna Salad
Despite its popularity waxing and waning over the century or so it's been available, canned tuna is a staple of many homes. Here's how it evolved.
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