Do You Really Need To Dunk Boiled Eggs In Cold Water? What You Need To Know
Some chefs and home cooks swear by putting boiled eggs in an ice bath immediately after cooking. Here's why, and whether or not it's really necessary.
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The Hands-Down Best Way To Revamp Leftover Lasagna
Have a half-full tray of lasagna from last night's dinner still sitting in the fridge? Try turning it into this crispy, cheesy, and saucy hot snack.
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How To Reheat Pancakes To Keep Them Firm On The Outside And Fluffy Inside
If your leftover pancakes turn out too dry, soggy, dense, or rubbery when warmed back up, chances are you aren't reheating them properly.
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10 Tips You Need To Cook Like Anthony Bourdain
Anthony Bourdain was known for his strong opinions about food and cooking. If you want to improve your own skills, then take advice from one of the greats.
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Throwing A Party? This Is How Many Sliders You Need Per Person
When throwing a party where sliders will make a delicious appearance, knowing how many you need per person is key. We've done the math for you.
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Save Stale Cake With This Quick And Easy Trick
Old, dry cake? Not a problem. With this simple trick, you can regain the cake's moisture and flavor just like it's fresh again, and it only takes a few minutes.
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The Classic Soup That's Been A US Congressional Staple Since The 20th Century
From honeyed cornbread pancakes to meaty hangar steaks, there's a lot on the menu in the Senate dining room. This item hasn't left for over a century.
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Are You Absolutely Sure You're Stacking Your Burger In The Correct Order?
Whether you consider yourself a burger-making professional or a grilling amateur, you might be layering your burger the wrong way. Here's how to do it properly.
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The Best Biscuits Martha Stewart Has Ever Made Contain 3 Fresh Herbs
Jazz up your next batch of biscuits with Martha Stewart's selection of delicious fresh herbs that will add a new level of flavor to every bite.
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Don't Throw Out Pot Roast Drippings: Make A Creamy Gravy With A Few Simple Steps
When making pot roast, don't just ditch those drippings at the bottom of the pan. You can turn that flavor goldmine into a rich and robust gravy in no time.
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For Better Sweet Potato Fries, Try Making Them The Japanese Way
Sweet potato fries have caught on as a fun alternative, but you have to try this incredible twist using the Japanese version of the sweet potato.
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The Trick To Delicious And Easy Breadsticks Is This Frozen Grocery Store Staple
DIY delicious, cheesy breadsticks are easier than you think thanks to this one ingredient you can easily grab from the grocery store. Here's what to know.
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9 Store-Bought Foods You'd Never Find In A Southerner's Cart
If you're a true Southerner, there are certain foods that you would never purchase pre-made from a grocery store, even if it's more convenient.
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The One-Ingredient Fix For Dry Leftover Mac And Cheese
Is your leftover mac and cheese too dry? You can still save it. All you need to do is add this one ingredient that you probably already have on hand.
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The Delicious Thing That Happens When You Double-Roast Your Sweet Potatoes
Enhance the flavor and texture of your sweet potatoes with double roasting, turning them into a delicious, elevated side dish for any occasion.
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The Old-School Side Dish Chick-Fil-A Quietly Discontinued
Many sides and mains have come and gone at Chick-fil-A. The chain quietly discontinued this old-school side dish a while back, but the recipe is public.
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An Outsider's Look Into America's Enduring Obsession With Ranch
Ranch is a beloved condiment in the U.S., a constant presence felt everywhere. But what does America's love for ranch look like from an outsider's perspective?
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How Beer Brings Major Flavor To Your Brownies
Beer is often used to bake breads, but did you know that you can pour it into brownies too? Choose the right style and it will add rich complexity to the treat.
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Use This Breakfast Staple In Your Green Beans For An Unforgettable Side Dish
Green beans are delicious if you prepare them properly, which includes tossing them in glazes once cooked. Try this breakfast staple in your next glaze.
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The Essential Store-Bought Ingredient For Mini Pies Perfect For Entertaining
What's better than a bite-sized dessert at a party? A whole bunch that were easy to make. That's where this store-bought alternative to pie crust comes in.
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Why It's Not Worth It To Sous Vide Turkey Legs
Preparing a turkey sous vide might sound appealing, but you should leave the legs out of the equation. Here's why they're best cooked another way.
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Perfectly Grilled Shrimp Starts With A Step You Probably Skip
If your grilled shrimp just hasn't been turning out quite right, try this simple but counterintuitive trick for significantly better results.
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15 Ways To Use Alfredo Sauce That Go Beyond Pasta
If you love Alfredo sauce as much as we do, follow our lead and try one of these creative ways to elevate foods with this cheesy, creamy addition.
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Dollar Tree Has A Red Lobster Biscuit Mix Dupe For Just $1.25
This Dollar Tree dupe tastes near identical to a popular Red Lobster biscuit mix and is just as easy to bake, except it comes with a cheaper price tag.
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Why White Wine Frozen Yogurt Should Be The Star Of Your Dessert Table
Shake up the menu at your next dinner party and serve white wine frozen yogurt. Here's why this boozy dessert will be a hit, plus some tips for making it.
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The Simple Sauce-Making Rule That Balances Flavor Without A Recipe In Sight
No matter which sauce you're trying to make, once you understand this four-factor rule, you'll know how to balance its flavor without needing any recipe.
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How To Cook A Tender Pot Roast From Frozen When You're Pressed For Time
Pot roast is a delicious but often time-intensive meal. However, if you want to pop your meat in the oven while it's still frozen, here's how to do it.
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