Why Christina Tosi Prefers To Bake Cakes On A Sheet Pan
Christina Tosi forgoes the 6-inch or 8-inch round cake pan and uses the cake ring of a springform pan, which has a removable bottom, as a cookie cutter.
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The Best Type Of Ground Chicken To Use For Burgers
Ground chicken has less saturated fat and calories than ground beef, which is great from a health standpoint, but less fat also means it's less juicy.
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The Fried Spanish Potato Dish You Should Try At Least Once
Patatas bravas are the Spanish take on fried potatoes, topped with delicious spices and often a sauce or rich aioli, this is one dish you'll want to try.
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The Reason Ina Garten Doesn't Only Use Butter In Her Pie Crust
Ditch the store-bought pie crusts and start making your own using Ina Garten's recipe. Here's the extra ingredient she uses for a flaky crust.
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The Trick To Prevent Potato Rösti From Falling Apart
More than just breakfast, potato rösti is a versatile dish that works well as an appetizer, side, or meal, as long as it doesn't fall apart while cooking.
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The Technical Reason Nacho Cheese Isn't A 'Real' Cheese
While nacho cheese is iconic with tortilla chips, it's a mysterious topping that has yet to be defined. Here's the technical reason it isn't real cheese.
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The Difference Between Pita Bread And Lavash
One of the heartiest and most delicious exports of the Mediterranean region is flatbread. Read about two of the most common types, lavash and pita bread.
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The Difference Between Red And White Wheat
Your choice of flour makes a big difference in how your baking turns out. We break down the differences for two of the most common flours found in the U.S.
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Here's How Long You Can Stash Leftover Pizza In The Freezer
If you find yourself with the rare too much pizza problem, your freezer can stop it from going to waste. But, how long will your frozen leftovers last?
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Ina Garten's Wet Rub Promises More Flavorful Turkey
According to Ina Garten, the secret to a moist, crispy-skinned turkey is a wet rub, which is sort of a cross between wet and dry brining without the heavy prep.
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Labneh Vs. Greek Yogurt: What's The Difference?
Both labneh and Greek yogurt are associated with Mediterranean cuisine, but the two creamy dishes actually have a few key differences that set them apart.
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The Flowery Ingredient To Give Your Go-To Ranch Dressing New Life
As fabulous as the original ranch dressing recipe is, there is a flowery ingredient that will transform it into a new and delicious dressing.
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The Easy Trick To Assembling A Flawless Checkerboard Cake
It's a beautiful technique that looks quite complicated. But in actuality, checkerboard cakes aren't that difficult, especially when you have the right tool.
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What Makes Philadelphia-Style Ice Cream Unique
Traditional ice cream may have competition as the fluffier, more delicate Philadelphia-style ice cream may be the preferred frozen treat for some.
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The Delicious Ingredient To Punch Up Potato Casserole
Regardless of what you call this specialty or where and when you decide to eat it, there is one ingredient you should consider adding to punch up the flavor.
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17 Types Of Frosting, Explained
Frosting is delicious in all forms, but with so many types out there, which one is best for your cake? Our explanations will help you learn more.
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You Should Be Browning Tomato Paste. Here's Why
Tomato paste can be excellent for intensifying dark, savory flavors in a dish when cooked, but it should not be added in its raw form.
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What Makes Nancy Silverton's Michelin-Approved Caesar Salad So Unique?
At Osteria Mozza, Nancy Silverton doesn't just stick to tried-and-true Italian traditions. She puts her own twist on the classic Caesar salad.
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Why You May Want To Avoid Buying Frozen Chicken
While freezing is a great way to transport and store chicken, it doesn't do wonders for its flavor. See why buying fresh is the better way to go.
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The Difference Between Napa Cabbage And Green Cabbage
Aside from their names, napa and green cabbage share several differences. Here's what makes them unique from each other in the vegetable world.
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Why Acidity Matters When Frying In Olive Oil
Frying foods in olive oil is often regarded as a kitchen faux pas because of its low smoke point, but there are other factors to consider, like acidity.
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The Spanish Restaurant That Cooks Its Food With Heat From A Volcano
With views of the Fire Mountains of Lanzarote, Restaurante El Diablo is one for the bucket list. Here's how they cook their food -- no ovens needed.
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Which Ingredient Should Go First When Layering Lasagna?
There's one thing everyone can agree on when it comes to lasagna — the ingredient that should be the first layer placed in the dish.
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The Common Air Fryer Mistake That's Costing You Money
Air fryers have cemented themselves as a kitchen staple as opposed to a passing fad, akin to the popularity and importance of slow cookers and stand mixers.
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Is There A Difference Between Pouched And Canned Tuna?
Canned and pouched tuna make it easy to enjoy the benefits of tuna fish. However, you may be wondering if there are any differences between the two. There are.
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The Veggie Trick To Prevent Your Fried Eggs From Spreading
While frying an egg sounds easy enough, often an egg will spread out in the pan. With this veggie tip, you'll be well on your way to picture-perfect eggs.
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Why Gordon Ramsay Recommends Starting Duck Breast In A Cold Pan
There is one instance where you want to add your meat to a cold pan. It's a trick used by celebrity chef Gordon Ramsay -- and you never want to argue with him.
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