What Makes Scandinavian Brown Cheese Unique
Scandinavian brown cheese was first produced in Norway in the 1860s and has since become a national symbol, but don't expect it to taste like a typical cheese.
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The History Of Macaroni Salad
Macaroni salad is a distinctly American dish, and like many other things American, its origins are thought to come from the blending of two cultures.
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Bugeoguk: The Simple Korean Soup Made With Dried Pollock
Soups can be enjoyed all year, especially light, refreshing ones. Here's what you need to know about bugeoguk: The simple Korean soup made with dried pollock.
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What Gail Simmons Makes Every Thanksgiving Instead Of Pumpkin Pie - Exclusive
Gail Simmons explained why she doesn't make much pumpkin pie for Thanksgiving and which treats you'll find on her holiday table instead.
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Why It's Worth Splurging On The Soda Water For Your Highball Cocktail
A classic Highball is made with whiskey and carbonation, though any spirit will do -- but don't neglect your soda water if you want a top-of-the-line cocktail.
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What Does It Mean When Your Recipe Says To 'Reconstitute' Something?
There are cooking terms that seem opaque until you're in the know. Reconstituting food is a fancy way to say something you're already doing in the kitchen.
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Christina Chaey's Advice For The Perfect Thanksgiving Turkey
Making a turkey for Thanksgiving can be a rather stressful thing. Chef Christina Chaey shares some of her helpful tips with Tasting Table for the perfect bird.
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Easy French Bread Recipe
Learn how to make this easy French bread recipe that only requires a few ingredients and is simple to make.
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The Wacky Way Ben & Jerry's Used To Break Up Toffee For Its Ice Cream
Ben & Jerry's is known to do things differently -- that's why it should be no surprise that they once had this strange method for breaking up toffee.
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The Mushroom Variety Ina Garten Avoids When Making Coq Au Vin
For a more flavorful coq au vin, Ina Garten avoids using one popular variety of mushrooms. Here's what to skip and what she recommends using instead.
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The Classic Kitchen Tool You Can Use To Avoid Garlicky Fingers
Garlic is an undeniably useful fragrant, but that doesn't mean it's pleasant to work with. This kitchen tool is the best for working this fussy ingredient.
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Why Sunny Anderson Says Potatoes Au Gratin Are A Perfect Holiday Dish
Potatoes au gratin checks a lot of the boxes for a holiday side, so it's a good reason for Sunny Anderson to say the dish is a holiday staple. Here's more.
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The Smoky Chinese Tea You Should Be Adding To Poultry Brines
If you've never thought about using tea in savory dishes, it's time to consider it. Here's how to use lapsang souchong tea to bring smoky intensity to food.
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The 14 Worst Foods Trends Of 2022
As 2022 comes to an end, we've been reflecting on the food trends of the year. While some trends are quite great, others are just strange and quite annoying.
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The Reason You Should Never Freeze Baked Potatoes
Although it is possible to freeze potatoes in some cases, it's not a good idea to freeze baked potatoes, as the taste and texture can be affected.
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Give Your Béchamel A Flavor Boost With This Extra Step
A béchamel can be the base for any sauce, really. Add some nuttiness to deepen the flavor of this versatile sauce.
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Tips You Need When Cooking With Bok Choy
Bok choy is a Chinese variety of cabbage that can be easily found in almost any grocery store, but not everyone knows how to best prepare them.
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The Absolute Best Uses For Your Mandoline Slicer
Mandoline slicers range from basic to full-sized gadgets equipped with a wide variety of blades. We explain some of the best ways to use this multi-use tool.
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Carla Hall's No-Knead Method For Perfect Biscuits
Chef Carla Hall recently shared an Instagram post on her "five top tips for making perfect biscuits," one of which lets you skip having to knead the dough.
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Classic Cobb Salad Recipe
This hearty Cobb salad is loaded with veggies, protein, and has a tangy dressing to top it all off.
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Does Refrigerating Fresh Mozzarella Actually Ruin It?
The age-old assumption that you should refrigerate cheese has come into question for fresh mozzarella. Here's why keeping it cold may actually ruin it.
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The Packaging Misunderstanding That Led To Tea Bags
Tea has been a popular beverage all over the world for centuries, but the tea bag itself isn't nearly as old, and in fact, was invented by accident.
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The Company Behind Almost 85% Of The World's Canned Pumpkin
All companies have competition, but one company in particular, out of Chicago, Illinois, has the edge on pumpkin canners around the world. Here's what to know.
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Egg Yolk-Filled Ravioli Is Easier To Make Than You Might Think
Nobody has ever regretted learning the skill of crafting hand-made pasta. And this Tuscan-born egg yolk ravioli is all the motivation one needs to start.
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How Ocean Spray Turns Cranberries Into A Jellied Sauce
Despite the "bog" title, the idea that cranberries grow in water is a common misconception. Instead, the berries grow on vines. But where do they go from there?
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The Autumnal Spices Ina Garten Uses To Make Unforgettable Shortbread
It's pretty hard to go wrong with a fresh-baked batch of shortbread -- something Ina Garten knows all too well. She spruces hers up with autumnal spices.
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Why England's World Cup Players Have Their Food Tested
The 2022 World Cup has begun, and England's team wants to perform at its best, which means they need the best fuel. Find out why players have their food tested.
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