Why It Pays To Add An Egg Yolk To Your White Sauces
As simple as white sauces may seem, a small mistake may ruin the end result. Not making enough roux or inappropriate heating will make your white sauce split.
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The Step You Shouldn't Forget When Reheating Frozen Chili
Chili is a great dish to make ahead and freeze, to enjoy up to six months later. For the best results, don't forget this small but important step.
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Why You Should Skip Ricotta Cheese From The Grocery Store
You probably buy your ricotta in a small tub full of liquid. You should reconsider and shop for quality ricotta. Even better, easily make your own at home.
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For The Best DIY Vanilla Extract, Break Out The Sous Vide Device
For vanilla extract to be so essential and so versatile, the bottled stuff at the store is quite pricey. There's got to be a way to make it at home.
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Why You Should Never Buy Light Canned Coconut Milk
Coconut milk has plenty of fat, causing some people to turn to light versions at grocery stores. But there's a good reason to stay away from light coconut milk.
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Why Powdered Gelatin Is Preferred When Making Mousse
Mousse is a delicate and foamy dish often served sweet and cold, and one of its many appeals is its texture, which is thanks to a specific kind of gelatin.
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The Reason Oysters Are Available Year-Round
You're probably aware of the rule of thumb that says to only eat oysters in a month that has an "r" in it. That's no longer the case today. Here's why.
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The Best Type Of Flour To Use When Making Linzer Cookies
Linzer cookies on the surface may seem like a tradition shortbread, sandwich cookie, but one key ingredient makes it stand out from all the other recipes.
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A Potential Downside To Using A Dutch Oven For Baking Bread
Here's one big limitation when it comes to baking bread in a Dutch oven.
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Extra Creamy Sauce Is The Defining Feature Of Southern Squash Casserole
Don't skimp on the cheese next time you make this Southern classic: yellow squash casserole.
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Here's What Makes Guanciale Different From Bacon
If you're from the United States, you are surely familiar with a standard pack of bacon, but do you know about its Italian cousin, guanciale?
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Is It Possible To Substitute Creole Seasoning For Cajun Seasoning?
Creole seasoning and Canjun seasoning have similar flavors, but can you substitute one for the other in a recipe?
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Hot Vs. Cold Infusions For Flavoring Whipped Cream, Explained
There are two main ways of adding flavor to whipped cream, but the method you choose depends on the ingredient(s) you want to add to your whipped cream.
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The 3 Colors Of Quinoa, Explained
Perhaps you're accustomed to seeing a mix of colors in your package of quinoa, but did you know they each have their own distinctive profiles?
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The Garlicky Trader Joe's Find Inspired By A Thai Classic
Try out this Trader Joe's side for a Thai treat sometime soon.
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Why You Should Use Caution When Cooking Cheesy Food In The Air Fryer
Cooking cheese in the air fryer isn't impossible, and can be quite convenient. However, that depends on a lot of factors, and may not be the best option.
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The Simple Tuna Marinating Method That Preserves Its Bold Color
Fresh tuna has a beautiful red color, but exposure to air causes the color to turn dull quickly. This ancient marinating method helps preserve the color.
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The Tool Ina Garten Recommends For Ultra-Moist Tres Leches Cake
Baker extraordinaire Ina Garten revealed the simple kitchen tool and technique she uses to get a perfectly moist tres leches cake.
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The Reason Savory Soufflés Don't Rise As Easily As Sweet Ones
While both types of soufflés are made with similar ingredients, such as eggs and butter, there are some key differences that can affect how easily they rise.
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Is It Safe To Use A Ziploc Bag For Sous Vide?
Whether you are trying sous vide for the first time on a budget or you ran out of vacuum-sealable bags, it's important to know what your safe alternatives are.
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The Easy Streusel Swap For A Quicker Cake Topping Without The Mess
If you're on a quick baking mission and don't have the time to make a from-scratch streusel, there's an easy swap you can make that's just as delicious.
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35 Types Of Cheese, Explained
Ever wanted to learn more about Roquefort, Gouda, or Parmigiano Reggiano? This explainer will take you through the wide world of delicious cheeses.
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The Affordable Gadget Jacques Pépin Uses To Get Evenly Sliced Produce
Though an egg slicer could be reduced to only slicing hard-boiled eggs and even soft-boiled eggs, there are so many more dishes that the tool can prep.
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The Nobel Scientist-Approved Pasta Cooking Method That Upset Italians
A Nobel Prize-winning scientist approved of a pasta cooking method that could save nearly 50% of the energy used. Here's why it upset Italian chefs.
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Why Homemade Ice Cream Doesn't Soften As Fast As Store-Bought
Some ice creams, particularly ones made at home, may require a bit of warming up before you can easily spoon bites of sweetness into your mouth.
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Everything You Ever Wondered About Beans
Beans, that tiny ingredient that's fabulous in everything from chili to dessert, are more than meets the eye. Read on to learn all the facts.
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Thomas Keller's Method For Perfect Seared Duck Breast
If you've had the rare opportunity to savor duck breast at one of Thomas Keller's Michelin-starred restaurants, you know its succulence firsthand.
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