Why Rushing Your No-Knead Bread Is The Worst Mistake You Can Make
For those who'd rather not deal with the physical ordeal of kneading, the no-knead technique is a game-changer, allowing the bread itself to do all the work.
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Next Time You Melt Dark Chocolate, Try Julia Child's Boozy Method
Dark chocolate tastes even better with some booze, especially if you add it using Julia Child's technique. Here's how she made a great dessert every time.
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Why You Should Try The Viral 'Balkan' Breakfast
In southeastern Europe, breakfast can look a little different than cereal and cold milk, but this 'Balkan' breakfast just might be your next favorite meal.
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Why Your Next Party Should Absolutely Have A Potato Bar
Cheese boards are nice and all, but if you stop there, you're sleeping on an even better party snack option: potato bars. Here's how to set up a great one.
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The South American Steak Sauce You Should Drizzle On Eggs For Bold Flavor
Eggs, the essential blank-slate food, take well to many different sauces. Here's one South American steak sauce that gives them a refreshing, herbal tang.
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The Parchment Paper Trick For Better Purees
When making purees, it is all about texture. Thankfully, there is a simple parchment paper trick that ensures your purees will be luxuriously smooth.
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The Fatty Fish You Should Be Adding To Stew
There may be plenty of fish in the sea, but if you're wondering which kind are best for stewing, you should follow this advice from a professional chef.
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The Tangy Twist Your Hummus Needs
Hummus is fair game for a variety of delicious upgrades that enhance its mild, nutty flavor. One common staple in your fridge gives it the perfect tangy twist.
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How To Cook With Stainless Steel For Perfect Nonstick Results
Many chefs swear by stainless steel pans, but they have a learning curve. Here's what you should know to successfully fry, sear, and sauté with this cookware.
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The Extra Step You Need To Do Before Tossing Cauliflower In The Air Fryer
Crispy and flavorful air-fried cauliflower is a game-changer, but here's an important pre-cooking step one expert says makes all the difference.
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Can You Use Almond Flour To Coat Meat For Frying?
Coating proteins in flour is an essential step to frying irresistibly crispy breaded meat, but can you swap wheat flour for almond flour? Here's what to know.
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Julia Child's Advice For High-Rising Souffle Every Time
If your souffle keeps falling flat, try this tip from Julia Child. Here's how Child effortlessly achieves a high-rising souffle at home.
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The Best Oil For Your Salad Dressing Isn't EVOO
If you thought that the best olive oil for your salad dressing was extra virgin olive oil, think again. Here's what you should be using, according to an expert.
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10 Tips For Making An Authentic Juicy Lucy Burger At Home
The Juicy Lucy burger is a tried-and-tested recipe from Minnesota. Experts weigh in with their tips and best practices in cooking this mouthwatering hamburger.
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What's The Difference Between Crème Brûlée And Custard?
Both custard and crème brûlée are delicious desserts that seem similar in content and texture, but they aren't the same. Here are the differences between them.
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The Game-Changing Trick For Better Canned Beans
When the stars align, canned beans get it done. But you can crush your cannellinis with a wave of the can opener and this game-changing trick for baller beans.
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5 Best Grocery Store Splurges For A Gourmet Meal Without Dining Out
Skip the fancy restaurant in favor of a special meal at home. Here are five gourmet foods worth splurging on for an upscale party, date night, or solo dinner.
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Ina Garten Knows Exactly How To Give A BLT A West Coast Upgrade
If you're looking for a simple yet delicious upgrade to your classic BLT sandwich, look no further. Here's how Ina Garten spruces up a BLT.
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How To Spot Hidden Gluten In Store-Bought Seasonings
To maintain a gluten-free diet, be wary of store-bought seasonings and blends with wheat products present in other less-obvious ingredients.
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Your Favorite Mexican Street Corn Just Got A Snackable Makeover
If you want some quick Mexican street corn, you can give the food a snackable makeover that's perfect for some elote on the go or in a pinch.
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Make The Most Of Spring Asparagus With Crispy, Light Tempura
Take advantage of seasonal produce in spring and turn your fresh, tender asparagus into crispy tempura, delicious on its own as an appetizer or added to dishes.
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What You Need To Know About Lab-Grown Meat
Whether you're a meat eater looking for a more sustainable solution or an animal welfare-focused vegetarian, here's what you need to know about lab-grown meat.
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The Microwave Is Your Secret Weapon For Fast And Easy Roux
Making a well-developed roux on the stove can require lots of constant attention, but using the microwave is an unexpected shortcut worth exploring.
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Snack Mixes Are Better With A Blast Of Spicy, Numbing Heat
Looking to add a little heated kick to your next snack mix? This unique ingredient can add a spicy, numbing flavor to your next recipe. Here's how to do it.
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The Absolute Best Type Of Fish To Blacken
If you're making blackened seafood, there's one type of fish that comes out on top. An expert weighs in on the best fish for this Creole cooking technique.
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What To Do With Tough Cabbage Rolls (And How To Prevent Them)
Tender cabbage leaves are essential to create the perfect cabbage rolls, but if yours are stiff and tough, you might be doing these things wrong.
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Use Soybeans For A Higher Protein Hummus
While hummus is already a fan favorite for many, finding ways to boost the nutritional value of this delicious dip can be easier than you think.
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