Why You Should Wait To Peel Beets Until They're Cooked
If you are new to cooking with beets, you should know that you shouldn't peel your beets until you have cooked them. Here's the reason why.
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The Shellfish You Should Keep Miles Away From The Freezer
Whether they meet ice prior to cooking or afterwards, this shellfish is best kept miles away from the freezer -- and here's why.
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How To Elevate Your Classic Crunchy Ramen Snack Mix
We're not talking about simply sprinkling the seasoning packet over crushed, dried noodles and calling that a 'snack mix.' There's another way to level up.
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The Shortcut Ingredient For Creamy Vegan Soup
Whether it's in a pumpkin, tomato, or butternut squash soup, everyone looks for that added element of creaminess on a cold, rainy day.
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Why Trader Joe's Is Unlikely To Offer Delivery Anytime Soon
The quirky grocery store isn't about to give shoppers a reason to bypass the in-store experience.
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The Bison Myth You Can Stop Believing
Many are turning to more unconventional sources for their meat, including bison. Here is the myth you should stop believing about eating meat from bison.
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The Waffle Iron's Ancient Greek Origins
Waffles have been in the hearts of breakfast food lovers for centuries. However, the waffle iron's origins stretch all the way back to Ancient Greece.
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Why You Should Avoid Tough Cuts Of Meat For Steak And Eggs
Steak and eggs are an indulgence straight out of the old American West. But however you enjoy it, you want to grab a beef cut that cooks in a flash.
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The Spicy Addition Prue Leith Uses To Punch Up Avocado Toast
Though the base of the recipe is simple, toasted bread topped with avocado, and when it comes to avocado toast, Leith has her own spin on the food.
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The Condiment Andrew Zimmern Makes With Kewpie Mayo
Opinions on mayonnaise can quickly divide a room, but Andrew Zimmern is hoping to build bridges by using the famous Kewpie mayo to make another condiment.
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Mashed Potato Lovers Tell Tasting Table How They Elevate The Dish - Exclusive Survey
In this exclusive survey, Tasting Table asks readers how they prepare their mashed potatoes. See where you fit in reading about how the other half mashes.
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The Thick Steak Myth J. Kenji López-Alt Says You Can Stop Believing
With so much steak advice from so many sources, is it possible that some of the long-held beliefs are outdated or even just plain wrong?
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Le Creuset's Lush New Cookware Color Is Inspired By Chocolate Ganache
If you consider yourself a chocolate lover or are just a fan of dark, earthy tones, then Le Creuset's newest cookware color may be for you.
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Why You Should Stop Slicing The Stems Off Morel Mushrooms
When we do get our hands on these delicious little fungi treats, it is crucial that we understand how to use them in order to express their full potential.
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Why Claire Saffitz Doesn't Think You Need A Stand-Up Mixer When Baking - Exclusive
Dessert influencer and cookbook author Claire Saffitz explained why baking doesn't actually require expensive equipment such as stand mixers.
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Ina Garten's Preferred Egg Size For Baking
Different recipes call for different eggs, but Ina Garten prefers to stick to what she knows. Here's the type of egg she always uses for baking.
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Is There A Nutritional Difference Between Pastrami And Corned Beef?
Pastrami and corned beef are two deli classics, but what are the differences between the two, and what is their nutritional content?
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Maryland's Historic White Potato Pie Is An Economic Treat
Maryland white potato pie is a treat for anyone visiting the state or home chefs. And there's no excuse not to try it, as these potatoes are always in season.
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The History Of The Deep-Fried Mars Bar
Deep fried Mars bars are sold in nearly a quarter of fish and chip shops throughout Scotland, with shops selling an average of 23 pieces each week.
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Yotam Ottolenghi's Quick And Easy Pasta With Beans Dish Is Sure To Warm You Up This Winter - Exclusive
Ottolenghi Test Kitchen founder Yotam Ottolenghi shared an easy vegetarian recipe for a warming meal just in time for winter.
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You Should Start Slow-Roasting Chicken. Here's Why
If you don't know the difference between roasting and slow-roasting, you're not alone. But these two cooking methods can produce very different chickens.
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Most Of The World's Macadamia Nuts Come From This Country
Many people associate macadamia nuts with tropical islands, so they may be surprised to find out that this country is the world's top producer.
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Why You Should Start Flouring Your Bacon
So many people love bacon and have an opinion about the best way to make bacon. Now there's a new hack that will help you get your bacon just right.
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Review: Salt And Straw's New Mango Pie Flavor Should Replace Your Thanksgiving Dessert
Move over pumpkin pie. There's a new Thanksgiving dessert that you'll want to gobble up.
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Nestlé's AI Cookie Expert Is Named In Honor Of The Toll House Founder
Need help with your cookie baking? Just call Ruth. Developed by Nestlé and Soul Machines, Ruth is an AI cookie coach who can "talk" you through it.
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Ina Garten's Simple Method For Clarifying Butter
Ina Garten, who often makes use of a good shortcut in the kitchen, doesn't stand over a pot boiling, skimming, and straining butter -- the conventional way.
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Anda Bhurji: The Indian Scrambled Eggs That Are Full Of Flavor
While scrambled eggs are typically a breakfast dish in the U.S., anda bhurji is a dish eaten anytime of the day. Get to know this beloved street food snack.
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