What Makes A Great BBQ Sauce For Beef Ribs, According To A Pro Chef
Beef ribs bring a whole new depth of flavor compared to pork, but care should be taken in finding or making the right sauce. Here are the factors to consider.
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The Serving Trick That Keeps Saucy Dishes From Turning Soggy Quick
This simple trick from a professional chef that you can easily use at home prevents a rich sauce from making any dish you cook turn soggy.
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The Simple Mistake Everyone Makes With Homemade Caramel
Despite its minimal list of ingredients, homemade caramel isn't the easiest to craft. For better results, avoid making this error.
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The Best Foods To Get More B12 Naturally
While it’s easy to take supplements to increase your intake of vitamin B12, plenty of delicious foods naturally provide this important nutrient.
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How To Sous Vide Prime Rib For Juicy And Tender Results
Prime rib is a unique cut, but a sous vide is possible nevertheless. Here's how to do it effectively, step by step from an expert, plus the mistakes to avoid.
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The One Steak Rule José Andrés Wants You To Break
Precise grilling times and internal temperatures can be daunting, but this chef has tips to make these goals more accessible, albeit unconventional at first.
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This Is What Happens When You Eat Overnight Oats Every Day
Overnight oats are an easily customizable take on a classic breakfast, and they're packed with nutrients. This expert breaks down the morning treat.
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Store-Bought Vs From-Scratch: Which Version Of Duck Confit Is Cheapest
Price is the leading factor for why many think twice about preparing duck confit. While store-bought options can be convenient, are they the best deal?
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You're Not Imagining It: Restaurants Hate It When You Eat Your To-Go Order At A Table
This situation may be natural for some and alien to others, but the consensus of waitstaff is pretty clear -- don't do this at a restaurant.
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Kitchen Cabinets Or Countertops — An Expert Explains Which To Pick First
These elements are mainstays of a kitchen, but one has to come first in a remodel. Here's an expert's take on which is more foundational for the space.
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You Probably Haven't Tried This Budget Steak Cut — Here's Why José Andrés Recommends It
Rump, sirloin, and rib eye dominate the steak market, but there are some overshadowed cuts that will pleasantly surprise you. Here is José Andrés' suggestion.
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Chef Aarón Sánchez Says This Tex-Mex Staple Is The 'Destruction Of Humanity'
Chefs tend to be opinionated people, and Aarón Sánchez's take on this Tex-Max staple as "the destruction of humanity" only goes to further prove that.
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Prime Rib Experts Swear By This Reheating Method For The Best Bite Of Your Life
Reheating meat is a tricky task, but there is a way to do it successfully and without losing the original flavor and texture. This expert breaks down how.
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We Asked 5 Chefs For Their Favorite Frozen Meals
Even the most internationally recognized chefs embrace frozen foods — and while at the Nassau Wine & Food Fest, we got the low down on their favorites.
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This Cocktail Staple Is The Secret To 'Amazing' Seafood Pasta, According To A Chef
Seafood pasta needs only a few ingredients to be great, but this swap will bump it up a level. This alcohol boasts a strong and complex flavor profile.
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What Is The Best Oil For Roasting Potatoes? It Depends
Even as a side, roasted potatoes can be the main event at a meal, but how do you get them just right? This expert breaks down which oils work best.
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The Old-School Fat That Seasons Cast Iron Better Than Oil
Many cast iron products come pre-seasoned but some folks prefer to do it themselves. If you're one of them, consider this tried and true fat used for decades.
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When Dining At Mexican Restaurants, Avoid Making This Common Menu Mistake
One of the most popular in the country, people aren't as familiar with Mexican cuisine as they'd like to think. Here's an expert tip to expand your horizons.
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The Best Store-Bought Cold Brew Concentrate, According To A Coffee Expert
To step up your at-home coffee game, you need to try cold brew concentrates. They're easy to work with, and this one is expert-approved.
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Yes, You Can Consume Too Much Potassium: Here's What Happens When You Do
This condition is not so common in healthy adults with a regular diet, but it's worth knowing your limitations. You can have too much of a good thing.
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If Drinking Alcohol Makes You Sleepy, This Is Why
You're finally able to hang out at a bar with your friends, and yet two drinks in and you’re falling asleep. Here’s why drinking alcohol makes you sleepy.
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How To Decode The Types Of Wheat Flour Listed On Store-Bought Bread Labels
With so many claims splattered across bread labels, it can be hard to know what's true and what's just marketing. We have an expert weigh in.
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Peanut Butter Vs Almond Butter: Is One More Nutritious Than The Other?
We spoke to two registered dieticians who finally set the record straight among all the noise surrounding these popular nut butters.
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How To Ensure Your Fried Cauliflower Doesn't Get Soggy
Crunchy fried cauliflower is as good as it gets, but how can you prevent it from losing its structure? The secret may be in the frying technique you use.
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Trust Us, You Should Never Make Scrambled Eggs In Advance
Meal prepping is all the rage, but some foods just aren’t meant to be cooked ahead of time. Here, an expert tells us why scrambled eggs should be made-to-order.
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10 Biggest Mistakes Everyone Makes When Cooking With Corn Tortillas
Who doesn't love corn tortillas? They go with everything, from burritos to tacos to tostadas. But cooking with them can be tricky, so heed these tips.
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Jeff Mauro Says This Is The Best Knife For Cutting Prime Rib
When it comes to prime rib, the tool is as important as the technique. The type of knife you get and how well you treat it will matter more than the brand.
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