The 15 Mistakes Keeping You From Perfect Meatloaf
Meatloaf may be considered one of the easier dishes to whip up, but there are common mistakes that can turn this popular comfort food into a culinary mess.
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The Best KitchenAid Attachment To Effortlessly Shred Cooked Chicken
Your KitchenAid can do a whole lot more than mix cake batter -- and one of its most surprising tricks is shredding chicken. Here's how to do it.
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The Other Way To Flip Your Pancake (If You Keep Missing The Pan)
Pancakes can be fun to make for breakfast, but things can get messy if you aren't a pro at flipping. Luckily, there's an easier method that you can try.
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The Best Way To Reheat Prime Rib So It's Not Dry
The meat is known for its warm pink center. Similar to reheating steak, the last thing you want is to turn your prime rib to hardened leather.
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The Prep Step You Can't Skip For The Crispiest Reheated Air Fryer Wings
Chicken wings can be soggy and unappetizing when you reheat them the next day. That is, unless you use this tip for crispy reheated air fryer wings.
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The Most Flavorful Oatmeal Isn't Made On The Stove
If you aren't a fan of oatmeal, it could be because you cooked it on the stovetop. Luckily, there's a better method if you want oatmeal with a boost of flavor.
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Gordon Ramsay's Buttery Secret For Better Burgers
Chef Gordon Ramsay has a go-to tip for flavorful, juicy burgers: Butter, and lots of it. Here's exactly how the chef uses butter in his cooking process.
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Why Wet-Pack Scallops Are Never Worth Buying
The dilemma between choosing to buy wet-pack or dry-pack scallops is real. But, we're here to help you understand why you should definitely choose dry-pack.
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There's A Better Way To Stop Your Burger From Shrinking In The Pan
It's normal for meat to shrink when it hits the pan or the grill, but try this quick trick to keep your burger at the size you actually like.
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The Marinade Mistake That Leaves Salmon Mushy
Salmon is versatile and works well with most flavors, but your marinade could be the reason why your fish is falling flat. Here's what you should do instead.
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15 Peeling Hacks To Cut Down On Food Prep Time
Peeling fruits, vegetables, and more can be a pain. But with the right tools, these peeling hacks will take your kitchen prepping to the next level.
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How To Butter-Baste Your Steak
Butter basting brings incredible flavor to your steak, and the technique is simple. We're here to show you how to do it, from prep to leftovers.
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Michael Symon's Pro-Tips To Keep Avocado Halves Green
Food Network's Michael Symon has shared three simple steps that can stop cut avocados from turning brown and mushy, so you can enjoy it for days to come.
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The Exact Difference Between Gelato And Ice Cream
If you plan on making ice cream or gelato -- or are simply craving some -- it's best to know the difference between the two. Here's what makes each stand out.
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The Easiest Way To Dry Lettuce Without A Salad Spinner
Nobody likes chowing down on wet lettuce, but if you don't have a salad spinner, you might feel bereft. Luckily, there's an easy hack for drying those leaves.
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Everything You Need To Know About Baking With Chocolate
If you're a fan of cooking shows, you know that chocolate can be a tricky beast - at least on T.V. Here's how to tackle the sweet substance in real life.
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12 Tips For Adding More Flavor To Grilled Chicken
Get your grilled chicken game on point with these important tips, from marinades, sauces, and brines to proper temperature regulation and much more.
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Rachael Ray's Brilliant Swap For Rolling Pins In A Pinch
If you've misplaced your rolling pin or don't even own one, celebrity chef and entrepreneur Rachael Ray has a genius substitution you should use.
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The Actual Best Time To Add Butter To Your Pasta Sauce
Incorporating butter into your pasta sauce is a great way to give it some richness, but you need to make sure that you add it at the right time.
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Elevate Your Beef Wellington With One Crucial Extra Step
If you're a fan of beef Wellington, you're likely aware of how difficult it can be to prepare. Luckily, you can elevate the dish with one important adjustment.
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White Vs Brown Crab Meat: What's The Difference?
You may be aware that there are many different types of crabs swimming in the sea, but do you know the difference between white and brown crab meat?
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Celebrity Chef Pro-Tips For Better Broccoli
Think broccoli is boring? From flavor-infused butter to firing up the grill, we collected our favorite chef tips for upgrading your broccoli.
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Budget-Friendly Hacks To Elevate Frozen Pizzas
Frozen pizzas may not feel all that fancy, but a few easy hacks can make all the difference. From fresh toppings to fire broiling, we've got you covered.
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The Pungent Fish Sauce Ancient Romans Ate With Everything
Even for Ancient Romans, meals weren't complete without condiments, and there was one seriously pungent sauce made with fish that they ate alongside everything.
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The Vegetable That Makes Banana Bread Unbelievably Tender
For impossibly soft, tender, and moist banana bread, there's one key ingredient you're missing. Add this popular veggie to your recipe for the best loaf yet.
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What To Know Before Cooking At High Elevations
If you're cooking at high altitude while traveling -- or even when moving to a higher-elevation home -- there are some important changes to keep in mind.
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20 Ways You Never Thought To Use Frozen Tater Tots
Whether you are cooking a hearty casserole or putting a twist on a classic, frozen tater tots are the perfect canvas for culinary experimentation.
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