Secret Ingredients You Should Be Adding To Your Deviled Eggs
Deviled eggs are always a hit on the appetizer table, but these ingredients - from the traditional to the unexpected - will take them up a notch.
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The Kitchen Torch Method For Hassle-Free French Onion Soup
The kitchen torch is no longer just for finishing touches on your crème brûlée. You can also try this method for French onion soup with perfectly bubbly cheese.
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Here's How You Can Toast Stale Bagels To Make Them Taste Fresh
It can be difficult to revive a stale bagel's original fluffiness. But there's one toaster oven trick that makes even your hardest bagels taste freshly baked.
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How Salt Can Fix Your Rubbery Egg Woes
If you're tired of your eggs ending up too rubbery when they're done cooking, a small amount of salt could be the only solution you need for the future.
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The Downside To Using Biscuit Cutters The 'Right Way'
For biscuits, ditch your round cutter for a bench scraper or knife. You'll end up with square biscuits but you'll only have to roll the dough once.
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Fry Room Temperature Eggs And You'll Never Overcook Them Again
The secret to stop overcooking eggs is to stop frying them when they're cold. Instead, you should let them warm up to room temperature before you get cooking.
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The Science Behind Why Pizza Tastes Better Cold
Pizza lovers are often divided on the best way to eat leftovers. Some like it hot. But did you know there's a scientific reason why cold pizza tastes better?
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Conserve Water And Cook Your Pasta In These Liquids
You can cook pasta in water, sure, but you've got options. From wine to milk, these liquids are great, flavorful substitutes for your pasta needs.
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Cottage Cheese Is A Game-Changer For High Protein Egg Salad
If you're looking to elevate your egg salad with some new flavors and ingredients, try replacing the mayo in the recipe with cottage cheese.
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Is It A Food Crime To Add Sugar To Homemade Tomato Sauce?
There's nothing quite like a delicious homemade tomato sauce to perfect your favorite pasta. Should you add sugar, or leave it out of the recipe?
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Never Overcook Chicken Breasts Again With One Simple Swap
Chicken breasts are a dinnertime staple, but they're easy to overcook and dry out. With this simple swap, you can achieve perfectly juicy chicken every time.
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How The Temperature Of Your Meat Impacts Roasting
To protect yourself from uneven cooking when roasting, you need to consider the temperature of your meat before you ever put it in the oven.
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The Only Salmon Guide You'll Ever Need
Salmon comes in many forms, all of them delicious. Still, you may have questions about this ubiquitous fish, from where it's sourced to how to cook it.
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Season Food Every Step Of The Way For The Best Tasting Dish
There's nothing more underwhelming than an under-seasoned dish. For the most flavorful results, make sure you're seasoning your food every step of the way.
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Mistakes That Are Ruining Your Pan-Seared Steaks
Nothing hits quite like a pan-seared steak as long as you avoid some key mistakes when cheffing yours up. We're here to help you get the most out of your cut.
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Strawberry Hacks You'll Wish You Knew Sooner
Strawberries are one of the most popular fruits around, so naturally, there are countless tips for preparing, storing, and eating them - and these are the best.
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The Easy Soy Sauce Substitute That's Already In Your Pantry
When you don't have soy sauce on hand for your next meal, look for this delicious substitute in your pantry for an equally delicious and savory experience.
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Pat LaFrieda's Tip For Reverse Searing Steak Without Turning On The Oven - Exclusive
In an exclusive interview,Pat LaFrieda III of the famed Pat LaFrieda Meat Purveyors talks the best way to reverse sear a steak. He says skip the oven.
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Top Your Baked Potato With A Hot Dog For A Bonfire Night-Inspired Meal
Did you know that the Brits top their baked potatoes with hot dogs? Inspired by Guy Fawkes Night in the U.K., here's how to make this bonfire meal yourself.
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Why You Should Only Buy Small Chickens, According To Ina Garten
When it comes to cooking perfect chicken, Ina Garten (aka the Barefoot Contessa) knows what she's doing. Here's the reason why Garten only buys small chickens.
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How Heavy Cream Makes Canned Cinnamon Rolls Taste Homemade
You can make canned cinnamon rolls better by pouring heavy whipping cream over the uncooked rolls right before popping them in the oven.
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The Reason Dry Aged Beef Is A Particularly Tricky Cut For Grilling
Unlock the secrets of grilling dry-aged steaks with insights from Chef Michael Lomonaco. Learn the unique challenges for these luxurious cuts.
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The Salting Mistake That Prevents A Satisfying Crust On Steak
Seasoning a steak can feel a bit like a science but one of the simplest ways is the best: salt. However, making this mistake could ruin your masterpiece.
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The Absolute Best Onion Variety For French Onion Soup
Soup season is in full swing. But for the perfect bowl of French onion soup, this is the onion variety you should shop for to elevate this classic recipe.
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Flavor-Pack Each Morning With Pancake Batter-Dipped Bacon
There's nothing better than pancakes and bacon, unless you put them together. These pancake batter-dipped bacon strips are perfect for an on-the-go breakfast.
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Pat LaFrieda's Favorite Cut Of Steak And His Pro-Tip For Cooking It
Pat LaFrieda's company delivers some of the country's best steaks. He told us which cut of beef is his personal favorite and how to cook it.
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One Mistake To Resist When Pairing Wine With Salmon
Just as salmon takes on an array of flavors in cooking, it can just as well be paired with an array of wines, including reds. Yes, even reds.
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