Please Stop Making This Mistake With Your Leftover Prime Rib
Avoid the biggest mistake people make with leftover prime rib. Use these tips to keep your leftover meat moist and delicious when reheating.
Read MoreAmy Andrews
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Stories By Amy Andrews
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Why You Might Want To Rethink Adding Textured Walls To Your Kitchen
Remodeling your kitchen sounds exciting, but chances are good the changes are going to be somewhat permanent. Here's what to stay away from.
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The Lemon Zesting Mistake That's Ruining Your Dishes
Lemons are a welcome addition to everything from pasta dishes to baked goods. But if you're making this mistake with zesting, it may end badly.
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The Candy Rachael Ray Loves So Much, She Almost Caused A Shortage
Rachael Ray loved these candies so much, she decided to highlight them during the iconic "Snack of the Day" segment of her show back in 2007.
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You'll Never Guess How Long NYC's Katz's Delicatessen Takes To Make Its Pastrami
Katz's Deli on the Lower East Side is a testament to time-honored traditions and the belief that you can't rush good pastrami. Here's how long it takes to make.
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The Western Etiquette Rule That's Thrown Out The Window When Eating Ramen
Etiquette rules can definitely vary depending on what country you're in. While this one is considered rude in the U.S., it's the opposite in Japan. Here's why.
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The Forgotten Diner Breakfast That Once Paired Eggs With Jelly
Ready for a new take on sweet and savory? Combine eggs and jelly with this historic (and delicious) breakfast that dates back to the late 1800s.
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For An Extra-Dirty Martini, Grab This Frozen Essential And A Grater
If you love a little olive flavor (or a lot) in your martini, you'll want to try this frosty hack for an extra-dirty cocktail. You only need two things.
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How Your Cabinet Choices Can Make A Small Kitchen Feel Bigger
Whether you're remodeling your space or your cabinets need a simple hardware refresh, their size and style can dramatically impact how big your kitchen feels.
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Here's How One Restaurant Reservation-Making App Is Quietly Tracking Your Dining Behavior (And What It Means For You)
You might not know how often you order dessert or how much you spend when dining out, but restaurants that use this reservation service may be keeping tabs.
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The Classic Cookbook Alton Brown Says Is A Must-Have For Every Kitchen
Celebrity foodie and cookbook author Alton Brown knows a thing or two about where to get great cooking tips. He suggests every cook keep this classic on hand.
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What You Absolutely Need To Know Before Finding The Best Placement For Your Home Bar
Before you go all out and build a fancy home bar, there are a few things to consider that will help determine where you ultimately place it in your home.
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The Dressing For Chicken Salad Chick's Fan-Favorite Grape Salad Is So Easy To Recreate (And Tasty On All Types Of Fruit)
No visit to Chicken Salad Chick is complete without a side of its grape salad, but you can just as easily enjoy it at home by making the dressing yourself.
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The Chinese Way To Make Bacon Yields A World Of Flavor
There are a variety of ways to make delicious bacon, but making Chinese bacon concentrates an enormous amount of flavor, boosting its umami to new heights.
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The Easy Ingredient That Makes Store-Bought Mayo Taste Expensive
A little bit of mayonnaise can really add a lot of flavor to a dish. But if you want to take it to the next level, consider adding this luxurious ingredient.
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Why Classic Peanut Butter Cookies Always Have Fork Marks
The reason behind those fork-created crosshatches on peanut butter cookies isn't clear. Is it practical or decorative? We dive into history to find out.
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The Tangy Topping That Takes Pumpkin Pie To Another Level
Up the ante on a run-of-the-mill pumpkin pie with this tangy topping that perfect complements the sweetness of the pumpkin pie without overshadowing it.
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Add A Dollop Of This Dressing To A Baked Potato And You Won't Eat It Any Other Way
Forget butter and sour cream, take your baked potato to the next level with this rich, flavorful dressing. And no, it's not ranch.
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Princess Diana Loved This Dessert So Much A Royal Chef Tricked The Queen Into Serving It
Beloved Princess Diana was a big fan of this particular dessert, so much so that a royal chef found ways to guarantee she would have it when she visited.
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This Is Why Your Pie Crust Shrinks (And What To Do About It)
An overworked pastry dough can shrink in the oven, but you can prevent soggy, uneven pie crusts by keeping these simple temperature tips in mind.
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Rhubarb Cake Always Soggy? Here's The Mistake You're Probably Making (And How To Fix It)
If you've ever made rhubarb cake before, you'll know that sometimes, it can turn out waterlogged. Here's why that may be the case, and how you can avoid it.
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Make-Ahead Sandwiches For A Crowd Start With The Right Kind Of Bread
Make-ahead sandwiches can be convenient to prepare for a crowd, especially on outings or during holiday sleepovers, but choosing the right bread is essential.
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There's An Easy Solution For Fried Shrimp Breading That Won't Fall Off (If You Have Patience)
If you're sick of the breading always falling off your fried shrimp, you can notably change your results with a simple tweak to your cooking process.
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Why Baking Cookies On The Middle Rack Makes All The Difference (And How To Make Room For More)
If you're baking a large batch of holiday cookies, using your oven in an effective way is crucial. Here's how to make sure you achieve the best results.
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How To Recreate Cracker Barrel-Style Mashed Potatoes At Home
Want to recreate Cracker Barrel's mashed potatoes? Here's how the spuds are made, according to the chain's vice president of menu strategy and innovation.
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The Tasty Ingredients That Give Tajín Seasoning Its Famous Tang
Even if you love adding Tajín to all kinds of foods, you might not know about the ingredients that give the popular seasoning blend its distinct flavor.
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The Important Step That Separates Good Reheated Fried Chicken From Great
Reheated fried chicken doesn’t have to be disappointing. Find out the key technique that preserves flavor and crispiness, making leftovers taste fresh.
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