Why Couscous Doesn't Actually Count As A Grain
Couscous may look, taste, and act like a grain, but it's actually close to pasta than other grain dishes -- and the reason why might surprise you.
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Sunny Anderson's Cheese Trick Puts An End To Soggy Hamburger Buns
There's nothing worse than a soggy burger falling apart in your hands before you've taken a bite, but Sunny Anderson's cheese trick ensures this won't happen.
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13 Tips You Need To Grill Better Vegetables
Grilling season isn't over yet. If you want to grill your vegetables better, use these expert tips to level up your grilling game. Veggies never tasted better.
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14 Easy Ways To Elevate Your Coleslaw
Coleslaw might seem like a basic BBQ side, but it doesn't have to be. These ingredient swaps and tricks will take your slaw to a whole new level.
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How Artificial Are Store-Bought Bacon Bits?
Store-bought bacon bits are convenient and tasty additions to many dishes, but are they really bacon? Let's find out whether they're the real deal.
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The 3-Ingredient Combo That Packs A Punch In Gordon Ramsay's Avocado Toast
Avocado toast is everywhere these days, but it's far too easy to come across bland versions. To kick yours up a notch, follow chef Gordon Ramsay's advice.
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The Expert Guide To Cooking With Garlic
Garlic is one of the most popular flavors to add to meals, but there's much more to this vegetable than you might think. Here's a guide to cooking with it.
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Get More Creative With Your Steak By Serving It Charcuterie-Style
A good steak is plenty tasty, but if you want to give your cuts of beef the treatment they deserve while also wowing guests, try serving them charcuterie-style.
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Why Throwing Out Your Bacon Grease Is A Huge Mistake
Tossing your bacon grease is often the first step of cleaning your pan after frying breakfast, but a real kitchen MVP knows to save this valuable ingredient.
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Peanut Butter Myths You Can Stop Believing
Chances are you're not making the most of your peanut butter because of commonly held, but mistaken, assumptions about the kitchen staple. Time to debunk them.
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What To Do If You Need To Thaw Frozen Steak Fast
If you're racing against the clock to thaw frozen steak, warm water isn't your ally. Here's how to safely defrost steak fast (and how to skip thawing entirely).
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Why You Need To Sharpen Your Knife Before Making Salads
You can choose the best ingredients in the world, but if you don't sharpen your knife, your salads are all but guaranteed to be as dull as your blade.
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How Often You Should Replace Paprika For The Strongest Flavors
High-quality, fresh paprika is an irreplaceable ingredient in your spice drawer. Here's how often you should replace it in order to keep its edge.
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Add Fresh Basil To Your Mayonnaise And You'll Never Want To Go Back
If you need to use up leftover basil, try adding it to some mayonnaise for a flavor-packed condiment that tastes good with everything. Here's how to make it.
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The Easiest Way To Upgrade A Rye Bread Recipe According To A Pro
Nathan Myhrvold is the creator of the Modernist Baker and the lead author on a cookbook series of the same name. He tells us the easiest way to upgrade rye.
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The Flour Tip You Need For Fluffier Rye Bread
Rye bread is considered one of the denser loaves out there, but that's not always true. After tapping this expert we discovered that rye can be super fluffy.
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Transform Store-Bought Pizza Dough Into Air Fryer Donuts In 3 Easy Steps
By the time you drive to a donut shop, and salivate on the way home smelling these treats, you could've easily turned pizza dough into air fryer donuts instead.
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15 Genius Hacks For Your Can Of Sweetened Condensed Milk
The dusty can of sweetened condensed milk sitting at the back of your pantry is ready for its big break. Here are ways to best use its syrupy sweet goodness.
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Frozen Pickles Will Be The Star Of Your Next Charcuterie Board
Looking to add even more variety to your charcuterie or cheese board? Frozen pickles are sure to be a delicious and welcomed crowd-pleaser.
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Halloumi Is The Salty Bite Your Pasta Salad Is Missing
If you want to upgrade your pasta salad, look no further than your grocer's cheese aisle for Halloumi. This mozzarella swap will wow your tastebuds.
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Ina Garten's Favorite Lemon Vinaigrette Is Too Easy And Delicious To Ignore
Almost every salad is made better with the addition of dressing, and Ina Garten's foolproof four-ingredient version comes together in minutes.
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Your Microwave Is The Answer To Runny Coleslaw Problems
Coleslaw doesn't have to leave behind a runny trail that dampens plates and spirits alike. There's an easy way to remove the moisture content from the cabbage.
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What Sets A Kansas City Strip Steak Apart From A New York One?
Kansas City and New York City might feel like two different places, but their steaks are fairly similar. Here's what makes these cuts stand out.
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Instantly Improve Bottled BBQ Sauce With The Help Of This Pantry Staple
There's a solution to elevating that store-bought bottle of barbecue sauce to yield a product more akin to your delicious homemade goods. Give this trick a try.
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The 3 Best Ways To Defrost Your Frozen Ground Beef
Defrosting ground beef is an integral part of the cooking process. If this step isn't respected, you will have an uneven cook, or worse, food poisoning.
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Geoduck: The Odd-Looking Shellfish That's Way Easier To Cook Than It Seems
If you're unfamiliar with the name "geoduck," you're probably even less familiar with how this mollusk looks. It may look intimidating, but its prep is simple.
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13 Inexpensive Fish You Can't Afford To Overlook
Some fish are expensive, but there are plenty of flavorful varieties that will help you get the most bang for your buck. We asked the experts for some guidance.
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