The One Thing You Never Want To Do When Grilling Lionfish
Lionfish may be an invasive species, but it also happens to be delicious, especially on the grill. Just be sure you don't make this mistake when cooking it.
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How To Reheat Pasta In The Microwave Without Having Cold Spots Ever Again
If your pasta always has cold spots after it comes out of the microwave, you should try this technique to make sure it never comes out cold again.
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10 Expert Tips Every Baker Needs For Perfect Pie Dough
Making the perfect pie crust can be tricky and scary, but with our expert's guidance, you can churn out one that is both flavorful and beautiful.
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The Only Way To Thicken Alfredo Sauce According To A Chef
If you need to thicken your Alfredo sauce, there's one simple yet crucial method Chef Jasper J. Mirabile Jr. prizes above all others. Here's what to know.
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17 Ingredients That Can Ruin A Dish If You Use Too Much
For better or for worse, many ingredients have a transformative power. These, in particular, run the risk of overwhelming your whole dish if used in excess.
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The Genius (But Odd) Way Ina Garten Cuts Her Bagels
Ina Garten knows a wealth of effective, tasty culinary tricks, and the way the Barefoot Contessa cuts bagels is one of her oddest (but genius) quirks.
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Before You Cook With IPA Beer, Make Sure You Know This
Some say IPA is the worst beer to cook with due to its over-the-top hoppy notes. That's not true, though; just make sure you know this before you cook with it.
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Don't Skip This Step If You Want Fall-Off-The-Bone Ribs
Achieving fall-off-the-bone ribs can take some planning and time. Here's a step you don't want to skip for some of the most tender ribs ever.
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The Frozen Ingredient You Need For An Easier Pasta Bake
A good pasta bake is a great way to make a filling meal with little effort. For your next bake, make it even easier on yourself by using this frozen ingredient.
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How To Make Smooth And Creamy Homemade Peanut Butter
Making homemade peanut butter may seem daunting at first, but it's surprisingly easy to do. You only need one ingredient, two tools, and a guide.
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The 3-Ingredient Old School Southern Appetizer That Deserves A Spot At Your Next Party
The next time you throw a party, don't discount this super simple, three-ingredient classic Southern appetizer. It's got all the right flavors.
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We Asked Professional Chefs To Choose Their Favorite Cheese
We asked the experts to tell us which cheeses are their favorites for baking, melting, snacking, pairing with wine, and creating the perfect cheese boards.
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Gordon Ramsay's Cardamom Tip For Infusing Maximum Flavor Into A Quick Curry
Curries of all kinds are some of the most delicious meals you can make. If your recipe includes cardamom, use Gordon Ramsay's tip for extracting all its flavor.
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The Pan-Free Way To Make Fried Rice In An Instant
No pan, no problem. It's easy to make fried rice without turning on the stovetop. All you need are your ingredients and this kitchen appliance.
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The Old School Dessert Julia Child Transformed Into A Savory Cocktail Appetizer
Julia Child transformed this classic vintage dessert into a delicious appetizer by turning the filling from savory to sweet. Here's how to make it yourself.
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No One Pairs Whiskey And Steak Better Than This Iconic Omaha Steakhouse
Omaha is well-known for having amazing steaks, but this steakhouse has a trick up its sleeve involving whiskey that makes its offerings among the best.
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How To Layer Foods In A Slow Cooker For Perfect Results Every Time
For the best slow cooker results, you need to layer the ingredients in the cooker in the proper order. Here's how to stack for the tastied finished dish.
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Asparagus Takes On The Greatest Flavor When Using This Unexpected Seasoning
If you're looking to spruce up your everyday asparagus recipe, try adding this unexpected seasoning. Here's why the flavor works so well with asparagus.
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What To Assume About Every Recipe That Uses Brown Sugar
When you see brown sugar called for in a recipe, there's one safe assumption you can make about the ingredient. Ignore this, and your ratios could be off.
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How Long To Steam Broccoli Without Losing That Bright Green Color
Steamed broccoli is the perfect side, so long as you don't cook it until it's pale and mushy. Here's how long to cook your florets for best color and texture.
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Give Your Next Breakfast A Tex-Mex Spin With Quesadillas Benedict
Eggs Benedict are a delicious, though time-consuming, way to start your day. Next time, rather than using English muffins as the base, use quesadillas.
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The Absolute Best Beef For Old School Sloppy Joes
Ground beef simmered in a sweet and savory sauce is the most crucial part of a sloppy Joe. For the best version of the hearty sandwich, use this type of beef.
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If You Can't Find Mirin Rice Wine, Try This Wine As A Substitute
If your recipe calls for mirin but you can't find it at the grocery store, there's a wine that you can use instead, but it may surprise you. Here's why.
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This Once-Popular Pizza Is Still Around, But Totally Different
Pizza comes in many shapes and sizes, not to mention the nigh infinite amount of recipes. Plus, pizza types can change over the years, just like this one did.
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The Only Way You Should Ever Cook Jimmy Dean Stuffed Hash Browns
Jimmy Dean stuffed hash browns are a filling, savory premade breakfast option. Even if you're in a rush, this hands-off method is the best way to cook them.
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Transform Honey Mustard Into A Creamy Dip With A Simple Add-In
If you like the sweet and tangy zing of honey mustard but want to give it a rich and creamy lift, turn it into a dip by whisking in this one ingredient.
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Turn To Tofu For A Vegetarian Tuna Salad With A Twist
You can use tofu in place of the buttery fish to give your tuna salad a vegetarian, or even a vegan, twist. Here's what to keep in mind when doing so.
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