Why Does Your Steak Look Gray (And Is It Safe To Cook)?
A bright red slab of steak is enough to get any meat-eater excited, but that slab eventually turns gray. Here's why that is, and whether it's still safe to eat.
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Why Ketchup Is The Secret Ingredient Your Stews Are Missing
A classic condiment for cookouts, sweet and savory ketchup could be the perfect umami-packed addition your stew needs.
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Give Burgers An Umami Boost With One Flavor Packed Sauce
You may already have this sauce in your kitchen, so you might as well add it to your burgers. Here's how to upgrade burgers with this one unexpected ingredient.
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Carrots Vs Parsnips: What's The Difference?
Carrots and parsnips have a few similar qualities, but their distinct tastes and textures make each ideal for specific recipes and cooking methods.
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A Reverse Sear Is The Best Way To Cook Prime Rib
Flip the tables on your usual meat cooking sitch. Craft a primo prime rib with the reverse sear method that's designed to let this show-stopping cut shine.
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There's A Right Way To Add Mix-Ins To Pancakes, So Listen Up
There's a specific technique you'll want to use the next time you add blueberries, chocolate chips, or anything else to your fresh-made pancakes.
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Why You Should Avoid Reheating Crab Legs In The Microwave
Crab legs can be deliciously reheated, but the microwave isn't the place to do it. Microwaved crab legs probably won't hit the spot. Here's why.
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What To Keep In Mind When Baking A Pie With Frozen Fruit
You don't need canned or fresh fruit to bake a delicious pie. The frozen stuff will work just fine, so long as you remember these tips for a successful bake.
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An Expert's Advice On Making Vegan Kimchi At Home
Kimchi is a delicious Korean side dish, but it's surprisingly not always vegan. To help you make your own vegan version, we sought an expert's guidance.
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Why It's Important To Rinse Canned Hearts Of Palm Before Cooking Them
Hearts of palm conveniently come canned and jarred, but before eating them straight out of their container, you'll want to give them a good rinse. Here's why.
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How Japanese Chefs Turn Anglerfish Into A Delicious Meal
What exactly is anglerfish? Well, it's a delicacy in Japan, and it can be used in many different dishes. Here's how anglerfish is typically prepared.
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Add Stout Beer To Your Chocolate Cakes For A Moist And Flavorful Bite
Make your next chocolate cake even more decadent by including a stout in your batter. Here's how to add the beer, and why it works so well with chocolate.
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Marinated Cheese Is The Customizable Dish For A Show-Stopping Party Spread
Take your cheese game to the next level with an easy technique that packs show-stopping flair. Marinated cheese serves total party vibes any day of the week.
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What's The Best Beer For Steak And Ale Pies?
The flavor of your steak and ale pie will rely a lot on the kind of ale you choose, so make sure you know the best beer to buy before you start baking.
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How To Tell If Your Cocoa Powder Is High-Quality
If you love adding cocoa powder to your desserts, you should know that some cocoa powders just taste better than others. Here's why.
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How To Properly Store Jackfruit
Have leftover jackfruit from dinner? Here's how to store this meatless alternative the right way.
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The Canned Ingredient That Breathes New Life Into Basic Salads
Looking to spruce up your homemade salad? Try adding this canned ingredient to the mix. Here's why.
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Vanilla Caviar Is The Secret To Deeper, Richer Desserts (Without Any Fish Necessary)
You may have heard of vanilla flavor, extract, and bean paste. But did you know that there's also vanilla caviar that you can use to make more intense desserts?
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Why Fresh Herbs Don't Belong In The Slow Cooker
Fresh herbs are a fantastic way to add color and flavor to a dish, but they don't fare well in a slow cooker. Here's what you should use instead.
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Why Garlic Presses Are Actually One Of The Worst Ways To Mince Garlic
Garlic press may seem like a quick, convenient, and efficient way to prep garlic, but it's not always the best method. Here's why you might want to avoid it.
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Keep Decorated Focaccia Toppings Vibrant With This Key Technique
There's a technique to topping focaccia with ingredients that look as good and vibrant as they taste. We spoke to expert and here's what they had to say.
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Add One Ingredient To Chicken Noodle Soup To Pack On More Protein
Chicken noodle soup is a comfort food classic for a reason, but if you want to bulk up your next bowl, you need to grab this convenient ingredient.
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Paul Hollywood's Top Tip To Avoid Sticky Hands While Kneading Dough
Stop falling victim to hands covered in sticky dough. The master baker's tip will save you a lot of hassle without ruining your dough's texture.
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Why Not Preheating Your Broiler Is One Of The Worst Mistakes You Can Make
Who among us hasn't cut a few corners in the kitchen? But when it comes to preheating your broiler, this is why impatience can be a real recipe killer.
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The Simple Mistake That Ruins Your Ground Turkey Dishes
If you're planning on cooking with ground turkey, there's one mistake you might be making that could cause your dish to turn out dry and flavorless.
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Balsamic Vinegar Vs Vinaigrette: What's The Difference?
While balsamic vinegar and balsamic vinaigrette sound similar, there are a few key differences between the two you should know before you cook with either.
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The Clever Cutting Method To Cook Uneven Fish Fillets Perfectly Every Time
Cooking fish fillets can be difficult, especially if they're uneven. This clever cutting method evens out uneven fish fillets so you can cook them perfectly.
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