How To Prevent Dry Roasted Vegetables From Sticking To The Pan
There's one trick you should always abide by in order to avoid veggies from getting stuck to the pan during the dry roasting process.
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Alton Brown's Baby Back Rib Dry Rub Uses A Specific Formula
Alton Brown suggests a tried-and-true formula for mastering your dry rub; His rib seasoning method is about the numbers, guaranteeing perfectly seasoned ribs.
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The Base Components To Create A Balanced Grain Bowl
Not sure what to make for lunch? One of the easiest meals is a grain bowl. If you're not sure where to start, there's an easy formula that works as a baseline.
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The Flavorful Ingredient Giada De Laurentiis Uses To Boost Vinaigrette
Because oil is such a prominent ingredient in a vinaigrette, it's important to choose wisely. Giada De Laurentiis uses this type to boost her vinaigrettes.
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The Most Unique Pastries You Need To Try At Least Once
There are a ton of unique pastries found across the globe. Many are rooted in centuries of tradition, some are modern, but all are worth trying at least once.
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For A More Flavorful, Caramelized Banana Bread Try This Tip
A new ratio of this baking essential will prove fruitful -- not in how much you add, but in how little you can get away with using in your banana bread.
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What To Consider Before Pickling Different Veggies In The Same Jar
There are so many foods you can pickle; you could fill the pantry shelves for months. Here's what to consider before pickling different veggies in the same jar.
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14 Egg Safety Tips Everyone Needs To Know
Eggs are nutrient-rich and popular at any time of day, but it's important to remember some key safety tips when handling, cooking, and storing them.
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Can You Fill Cupcakes Before They Go Into The Oven?
You don't have to bake your cupcakes ahead of time. In fact, you may be able to save yourself time and fill your cupcakes when they're still in batter form.
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The Canned Soup Addition For Flavorful Dairy-Free Meatloaf
Although meatloaf recipes typically require milk and bread to keep the dish juicy and perfectly textured, you have options when it comes to flavoring meatloaf.
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The Yemenite-Israeli Pastry That Bakes Overnight
Jachnun is a Jewish Shabbat pastry that's most commonly made and eaten in Isreal. See what makes this simple and rustic treat such an institution there.
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The Key Ingredient Omission That Makes Sour Pickles Unique
The types most frequently consumed are classic dill and sour pickles. What makes a sour pickle sour? Surprisingly, it is the absence of one key ingredient.
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13 Dove Chocolate Flavors, Ranked Worst To Best
Dove has a variety of chocolate goodies, and even their "worst" offerings are pretty good. But we decided to rank them anyway, including the best of the best.
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Can You Bake A Soufflé In Cast Iron Cookware?
Although somewhat difficult to make, most people agree that there's nothing quite like a soufflé. We find out if you can bake a soufflé in cast iron cookware.
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What Makes Argentina's Pan De Miga Different From Other Types Of Bread?
Argentina's pan de miga may be a traditional staple, but it stands out in more ways than one. Here's how this bread is unique in its cultural cuisine.
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When Is The Right Time To Add Aromatics To Vegetable Soup?
Adding aromatics is an important step when preparing a delicious and hearty soup. Here is the correct time to add them to the pot when your cooking.
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Sweet Spaghetti Is A Quintessential Filipino Comfort Food
Sweet spaghetti is a Filipino take on a Japanese take on an Italian classic. Read to see what makes this fusion food with a unique condiment, so special.
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What's Really In Creole Seasoning?
There's no well-seasoned like Creole seasoned, and this complex blend of salt, herbs, and spices can be enjoyed without trekking all the way to New Orleans.
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Resuscitate Day-Old Cookies By Popping Them Back Into The Oven
If you have leftover cookies that you want to be just as good the next day, try this easy trick that will make them taste and feel freshly baked.
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Mark Bittman's Cooking Tip For Perfect Chicken
Poaching chicken can be associated with bland, dry food, but it doesn't have to be that way, according to food writer Mark Bittman.
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How Jacques Pépin Cuts Lemons To Get The Most Juice
Lemon adds brightness and zest to any recipe -- if you can get enough juice. Here's how Jacques Pépin cuts lemons to ensure no juice goes to waste.
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The Best Way To Prep Fish For Deep-Poaching So It Doesn't Fall Apart
It's easy enough to poach fish in a shallow pan partially filled with your favorite sauce, but deep (or submersion) poaching presents different challenges.
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The 18 Best Korean BBQ Spots In LA
Los Angeles is known for its food scene, and its Korean BBQ is plentiful. These are our favorite spots and are worth visiting the City of Angels on their own.
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What Is The Best Substitute For Ricotta Cheese In Pasta Recipes?
If you're looking to lighten up a pasta dish or just don't have the prescribed ricotta on hand, this cheese will make a delicious substitute.
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The Difference Between A Croque Monsieur And A Croque Madame
On the menu of any French bistro, you'll find a croque monsieur... or a croque madame. The difference between these two sandwiches comes down to one ingredient.
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15 Unexpected Ingredients That Need To Be In Your Pancakes
There is a whole world of pancake preparation beyond chocolate chips and bananas. Next time you make a stack, consider these unconventional batter additions.
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The Unexpected Ingredient To Keep Veggie Burgers From Falling Apart
Once you've crafted a delicious burger, it needs to make it to your mouth before falling from the bun in clumps. Luckily, there's a tasty solution.
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