The Ingredient Addition For Thicker Home-Canned Apple Pie Filling
Ingredients in apple pie filling vary, but one ingredient is a must-have for a nice, thick filling because the last thing you want is a messy, runny dessert.
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The Spicy Meat To Boost The Flavor Of Your Meatballs
Using a mix of this type of meat can provide fuller flavor to your meatballs, and can add additional, tasty fat if you happen to be using very lean ground beef.
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What's The Difference Between Rum And Rhum?
When there's a bottle on the shelf with that extra letter, it begs investigation — rhum vs rum, what's the difference?
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It's Essential To Consider Individual Cook Times For Vegetable-Heavy Soups
When cooking soups and stews that pack in vegetables, care must be taken to ensure every item cooks correctly. Here's the best technique to use.
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For Traditional Marinara Sauce Stop Including This Pungent Ingredient
There are probably hundreds of recipes for marinara sauce, but if you want to make it the traditional way make sure to leave out this ingredient.
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The Type Of Rice You Should Never Use To Make Risotto
Making risotto? Buying the wrong kind of rice could be disastrous for your dish.
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Why Steamed Vegetables Don't Deserve Their Bad Reputation
Steaming veggies gets a bad rap, but it's arguably one of the best methods of preparation. Here's why you should steam vegetables and how to do it.
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How Alex Guarnaschelli Dresses Up Store-Bought Cookie Dough
If you're trying to impress a crowd, celebrity chef Alex Guarnaschelli has a tip for adding a simple homemade touch to store-bought cookie dough.
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Here's How Marinara Sauce Got Its Name
Marinara sauce is so ubiquitous that it can be used in nearly any cuisine. But the origin of its name has been somewhat mysterious — here's how it came about.
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The Boiling Water Hack That Makes Skinning Salmon A Breeze
If you're looking to remove the skin from salmon, there's a surprisingly simple method to slip it off before it hits your skillet, oven, or grill.
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What Is Uni And How Do You Eat It?
Everything you ever wanted to know about the seafood ingredient uni, including what it tastes like, where it's sold, and how to best cook it.
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Can You Level A Cake While It's Still In The Pan?
Layering a cake can be tricky business though, so it's important that the tops of your desserts are flat before stacking.
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Ina Garten's Tip For The Smoothest Chocolate Buttercream Frosting
The Barefoot Contessa, Ina Garten herself, shares a vital tip to make sure you don't let heat prevent you from making the best chocolate buttercream.
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Ritz Tort Has Transcended Its Appalachia Roots
Thanks to TikToker Justin McElroy, the Appalachian dessert, Ritz tort, has garnered internet fame. Here's how he's using it to "preserve Appalachian history."
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Should You Use Vanilla Bean Or Vanilla Extract For Mousse?
There are usually two common choices for vanilla flavoring in a mousse: vanilla bean or vanilla extract. But which one should you choose? We have the answer.
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Tips To Help Replicate 'Nduja Sausage If You Can't Find The Real Thing
If you love 'nduja but can't find this spicy, spreadable sausage at your local market, we've got some advice on how to replicate it at home.
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Why You Should Stop Throwing Out Leftover Feta Brine
Any professional chef will say that resourcefulness goes a long way in the kitchen. Stop throwing out that feta brine because we've got great tips for using it.
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Ribollita Soup Is The Perfect Way To Use Up Stale Bread
If you've found yourself staring down a stale loaf of bread, then ribollita is a leftover special you'll want to add to your repertoire.
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16 Ukrainian Desserts Everyone Needs To Try Once
The food traditions of Ukraine are unique and wonderful — especially if you like desserts. From babka to Kyiv cake, these desserts are downright crave-worthy.
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What's Your Favorite Type Of Pasta Sauce To Make? - Exclusive Survey
In an exclusive survey, Tasting Table asked its readers, "What's your favorite pasta sauce to make yourself?" The results surprised us a little.
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The Driving Force Behind Noma's Repeated Success
Led by chef René Redzepi, Noma has become the Copenhagen establishment that has redefined fine dining. The chef has recently revealed the key to Noma's success.
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The Quick Refrigerator Trick For Picture Perfect Cake Slices
While you might want to rush to cut into a layer cake as soon as it is iced, you should really pop it into the fridge for a good half hour first. Here's why.
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The Possible Reason For Parker House Rolls' Unique Folded Shape
An authentic Parker House roll is a soft, buttery yeast bread with a signature crease. This cleft sets the rolls apart, but it's unclear why it's there at all.
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The Squash Cutting Tip That Will Make Your Life So Much Easier
There is a plethora of advice out there about how to get past a squash's thick skin without hurting yourself. But you likely haven't heard of this recent tip.
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The Scientific Reason People May Have Strong Feelings About Truffles
Some people complain of truffles having a terrible taste and scent, and this distaste may simply come down to a certain chemical present in the fungi.
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Dishes You Should Be Using Shell-On Shrimp To Make
Numerous dishes that include shrimp are best served by keeping the shells on these crustaceans. See the range of dishes in which you can find them.
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12 Biggest Mistakes To Avoid With Spaghetti Sauce
Sitting down to a bowl of spaghetti in a well-made classic sauce is one of life's basic pleasures. Here are mistakes to avoid when making spaghetti sauce.
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