Hot Ones and Popeyes are collaborating to bring you a taste of the show's famous sauces. We taste-tested them to find out whether they're hot, or all hype.
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You've reached the final part of your loaf, the little bit at the edge that doesn't quite work as a sandwich slice. Yet, do you know what the official name is?
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"Fall-off-the-bone ribs" is a pretty good advertising tagline but, according to an expert, it is not the way you should be preparing barbecue ribs.
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Panera has many amazing items, but there are also some that you should avoid. There's no need to waste money on sub-par food; you can safely skip all of these.
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Everyone has their favorite coleslaw recipe, but if you're in a pinch, you might want to consider buying one of our top-ranked store-bought coleslaws instead.
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We spoke to six professional chefs to get their thoughts on how they jazz up their at-home kitchens. Implement these helpful ideas for your kitchen, too.
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Unsure which bottle to bring? Here's an expert sommelier's top tips for choosing the best people-pleasing wines to delight your party guests.
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Kraft mac and cheese is the ultimate convenience meal, but it can be tricky knowing which variety to pick. We've ranked 13 different flavors to help you choose.
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Hash browns are already great as is, but one expert offers a way to make them taste even better. For a more flavorful breakfast, try this simple technique.
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We all know someone who worries about the fishy taste or texture of fish, but if you're a salmon fan who wants to convert them, start with these expert tips.
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With the kava craze in full swing, plenty of kava drinks are popping up on store shelves. We tasted and ranked six brands to see which one was best.
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If you are craving a non-alcoholic cranberry sunrise, try one expert's tip that elevates those flavors beyond standard alcohol-free offerings.
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There's one addition to tuna marinades that seems like a no-brainer but in fact is a major mistake. Our seafood expert offers his own foolproof marinating tips.
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It's understandable if you're anxious to see the final result of your renovation, but don't make the mistake of rushing into buying everything at once.
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Pull up a chair as we dive into the rich and supremely delicious history of one America's most storied dining institutions, New York City's Delmonico's.
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Pairing wine with food gets trickier when more than one kind of meal is involved. Fortunately, there are a couple of solid options for that situation.
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Find a taste of fall in the freezer aisle! We review Jeni's brand-new Caramel Apple Crumble ice cream, plus four other returning flavors.
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A Taco Bell spokesperson shares the secrets behind its viral menu hits, from its team of food innovation specialists to the rigorous selection process.
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Soapstone kitchen countertops may look great, but they're prone to scratching. To keep up their appearance, heed one expert's cleaning advice.
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Have you ever wondered which brand would win in a taste test between Duncan Hines and Betty Crocker? Well, we put four versions of each to the test to find out.
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Domino's may not be known for its sandwiches, but some of them are worth ordering. We tasted them all before ranking them from worst to best.
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Matcha whisk holders may look stylish on your kitchen counter, but do you really need them? Here's what one tea sommelier recommends.
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Love sipping on Sprite? Then, you might want to try another flavor variation that rivals the soda's vibrantly fresh profile!
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The ceremony of its preparation is one of matcha's main allures, but we don't always have the time. An expert explains how to make it without a whisk.
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The bamboo whisks you use to make matcha can be quite pricey, but what makes them so? According to one tea sommelier, there are two main reasons.
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Making matcha at home is incredibly satisfying, but it won't be fun if your whisk grows mold. We spoke with an expert to learn how to care for ours.
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Over the years, bartenders have stretched the possibility of what a martini can be, so we asked an expert about adding this fruit-forward spirit.
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