The Extra Step You Need For Moist Oatmeal Muffins
Dehydrated oats can end up chewy and tough once baked, and they can make the texture of muffins less than mouthwatering. Luckily, there's a solution.
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Brown Sugar Vs Muscovado Sugar: What's The Difference?
Looks can be deceiving, especially when you're comparing two sugars like brown and muscovado. Here's what makes this duo unique from each other.
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What Makes Britain's Double Cream So Rich?
You can easily find heavy and whipping cream in the U.S., but double cream — not so much. Find out what makes this diary product so thick and rich.
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The 14 Absolute Best Uses For Your Masher
An essential kitchen tool, your potato masher is useful far beyond just making mashed potatoes. From guac to a muddler, explore the new ways to use your masher.
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The Offbeat Ingredient Gordon Ramsay Adds To Scrambled Eggs
Gordon Ramsay is a connoisseur of both rustic and decadent recipes. This scrambled egg dish with a surprising ingredient definitely fits the latter category.
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5 Cranberry Sauce Recipes For Thanksgiving
Five recipes for homemade cranberry sauce, from a smoky barbecue-like sauce to a spice-driven chutney.
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Jidan: The Korean Method Of Using Egg For Garnish
Balancing colors is important in Korean cuisine and one way that chefs add the colors yellow and white to any dish is to use jidan, a classic egg garnish.
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Gai Yang: The Thai Grilled Chicken That Will Ignite Your Taste Buds
Gai yang is Thai barbeque chicken that's full of authentic southeast Asian flavors. Learn how you can make this delectable street food in your own home.
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Why Cast Iron Is The Ideal Way To Grill Dessert
You may have grilled fish, steak and vegetables, but have you ever considered grilling your dessert? Bust out your cast iron cookware and try these tips.
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15 Tips To Improve Your Buttercream Frosting
Homemade buttercream frosting both looks and tastes great on any cake, and these tips will help make yours creamier and more delicious than ever.
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6 Best Substitutes For Crème Fraîche
Crème fraîche is one of those ingredients you never seem to have on hand. But if a recipe calls for it, fear not — these substitutes will do the trick.
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The Important Egg Tip You Need For Homemade Frozen Breakfast Burritos
All the layering and rolling techniques in the world cannot save improper egg cooking in a frozen breakfast burrito, but we have a tip to prevent any mishaps.
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Why You Don't Have To Worry About Using Too Much Fat When Cooking Salmon
To cook salmon properly, the pan needs to be hot and slick with a layer of fat. And here's why you don't have to worry about using too much fat when cooking it.
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Scott Conant Talks Simple Tips For Cooking Italian American Favorites - Exclusive Interview
Food Network star Scott Conant discussed his appearance at the NYC Food and Wine Festival and shared his tips for Italian American cooking at home.
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The Unique Method You Should Try For Tasty Fried Chicken
Fried chicken is delicious, but it can be difficult and time-consuming to get it just right at home. This method may help you with perfectly fried chicken.
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The Premade Mix That Will Amp Up Your Meatloaf
Regardless of if you love it or dislike it, meatloaf is a staple on American dinner tables. Here is the premade mix that you can add to elevate your meatloaf.
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How To Fill Your KFC Double Down Void
KFC's double down was a comically indulgent, limited-time item. If you're missing all that fried chicken and bacon in your life, here's how to fill the void.
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The Only Safe Method For Canning Your Own Fish
Because fish has a very low-acid content, there's only one way to can it safely at home. So here's what you need to know about canning your own fish safely.
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The Unexpected Fat To Fry In For More Flavorful Fried Chicken
Not just any fat can be used to make fried chicken, but the list of options is vast. So here's an unexpected fat to fry in for more flavorful fried chicken.
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The Easy Way To Prevent Home-Canned Food From Discoloring
For all its rewards, canning your own food is a big commitment with its share of downsides. So here's an easy way to prevent home-canned food from discoloring.
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What Was Halloween Candy Like In The 1920s?
With the wide variety of Halloween candy available, there can be some arguing over which is best. But what were treats like in the 1920s? Here's more.
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The Unexpected Trick For Saving A Stale Baguette
If your baguette is stale, your first instinct might be to turn it into croutons or breadcrumbs, but the truth is, a baguette can return to its original state.
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Alton Brown's Hilarious Blue Apron Meal Kit Review
For his YouTube show Quarantine Quitchen, Alton Brown took on the challenge of a Blue Apron meal kit. The result? Hilarity and a pretty awesome meal.
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A More Affordable Alternative To Parmigiano Reggiano
As delicious as Parmigiano Reggiano is, it's too expensive to enjoy on a daily basis. If you'd like to save on your cheeses, try this tasty option instead.
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Most Of The World's Kiwi Come From This Country
Tart, tangy and adorably fuzzy, the kiwi fruit is a delicious addition to any plate. Discover the surprising country where most kiwi are grown.
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Tapioca Starch Vs. Corn Starch: What's The Difference?
What's the difference between cornstarch and tapioca starch? Are the two interchangeable in the kitchen, and when should you opt for one over the other?
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There Is An Actual Reason Donuts Have Holes
Everyone has their favorite donut, but there's a question that still looms in the minds of fans and aficionados everywhere: Why do they have holes?
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