We Asked Pro Chefs For Their Favorite Store-Bought Hot Sauce
With so many hot sauce brands and varieties to choose from at the grocery store, we turned to pro chefs and asked what their personal favorites are.
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Add A Tangy Twist To Your Deviled Eggs With One Classic Addition
Why settle for plain deviled eggs when you can upgrade them? This zesty ingredient, for one, will give those rich and creamy eggs a bright and tangy contrast.
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Use This Type Of Bread Box To Keep Your Loaves Fresher Longer
Whether you make your own bread or stick to bakeries, you need a bread box to help it last as long as possible. If you do get one, make sure it's this type.
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Emeril Lagasse's Secret Ingredient For Burgers Adds An Earthy Touch
The key to a restaurant-worthy burger is good seasoning, and Emeril Lagasse adds an umami touch to his burgers with this underrated blend.
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Yes, Your Jarred Pesto Needs Mayonnaise — Here's Why
Jarred pesto is a great pantry staple because it can be used for just about anything. But if you want to kick the flavors up a notch, consider adding some mayo.
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The Brilliant Way You've Probably Never Thought To Serve Caesar Salad
Take your Caesar salad to the next level by serving the dressed greens on this edible crispy base that combines the best of two delicious foods.
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Make A Better Crustless Quiche By Using This Bakeware Essential
Whip up a crustless quiche at home with ease by opting to bake it in this common baking dish; here's why it will help your quiche hold up so well.
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The Best Bacon Cheeseburgers Use A Pinwheel Shape
Everyone loves a good bacon cheeseburger, and everyone also has a specific way they cook them. Instead of your usual, next time, try making them into pinwheels.
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Skip This Freezer Trick And Avoid A Mess When Separating Eggs
Separating egg whites from yolks is a standard step in many recipes. While there are plenty of tips to make it easier, don't freeze your eggs. Do this instead.
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The No-Cook, High-Protein Dish Perfect For A Hot Day
Beat the heat with a protein-rich, flavor-packed meal that requires almost no prep. Plus, it's easy to make spicy, salty, or sweet, depending on your cravings.
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Don't Toss Those Sad Looking Tomatoes, Make A Sweet And Savory Spread Instead
Bought too many tomatoes and now have a batch that looks more soft and mushy than plump? Fret not! Overripe tomatoes are perfect for turning into a spread.
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This Trail Mix Staple Is The Secret To A Rich And Creamy Crust For Protein
Forget panko and breadcrumbs; this nutty ingredient makes a fantastic crust for proteins, giving them a more luxurious flavor and a buttery bite.
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10 Foods That Actually Taste Better Slightly Burnt
From blackened blisters on a pizza to the caramelized sugar layer that coats toasted marshmallows, a touch of char brings big flavor to these foods.
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Keep Canned Salmon Patties From Tasting Flat With This Iconic Seafood Seasoning
Salmon patties are one of the best ways to repurpose your canned fish, but you can make up for their dulled flavor by adding this beloved seasoning blend.
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Ultra-Moist Banana Bread Starts With One Obvious Ingredient
An expert gave us some crucial advice on getting the most out of banana bread's key ingredient, as well as other helpful tips for keeping your loaf moist.
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Add Protein To Store-Bought Pancake Mix With One Creamy Ingredient (It's Not Ricotta)
Pancakes don't exactly have a reputation as a nutritious health food, but you can add a huge protein punch to standard mix with this ingredient.
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The 1-2-3-4 Cake Formula Makes Baking From Scratch Incredibly Easy
If you're in the mood for cake but you're feeling a little lazy, skip the boxed cake mix and try this method instead. Here's how to make a 1-2-3-4 cake.
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Potato Salad Doesn't Have To Have Actual Potatoes — This Clever Substitute Proves It
At a summer barbecue, everyone loves a good potato salad. But if you want to cut down on time, try swapping the potatoes for something similar. Here's how.
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The Mistake That's Causing Your Chow Mein To Come Out Soggy
Chow mein's texture is irresistibly firm yet tender when you get it right, but it can be a soggy disappointment if done wrong. Here's what makes it soggy.
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The Fresh Ingredient Your Jell-O Fluff Is Missing
Jell-O Fluff is a tried and true dessert, but one fresh ingredient can help you put it over the top. Here is the sweet addition you've been missing.
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Make Frozen Pizza Taste Like Domino's With A Simple Crust Trick
Trying to make that frozen pizza in the freezer a little more interesting? This simple hack can turn that crust from boring into a Domino's dupe.
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Gordon Ramsay's Simple Prep Tip For The Crispiest Roasted Chicken
If you attempt roasting your own chicken, you want it to be worthwhile. To ensure the effort is worth it, follow Gordon Ramsay's simple prep tip.
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16 Clever Ways To Use Cocktail Sauce Other Than On Shrimp
With its complex mix of sweet, spicy, and tangy flavors, cocktail sauce is a transformative ingredient that can be thrown in anything from drinks to marinades.
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The Best Egg Salads Keep It Simple With 3 Ingredients
There are plenty of variations on the classic egg salad. But sometimes, less is more. Here are the three ingredients that you should be using in your egg salad.
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Robert Irvine Recommends This Affordable Cut As A Tasty Sirloin Alternative
You don't always have to spend the big bucks if you want a delicious steak. If you don't believe us, believe Robert Irvine, who recommends this low-cost cut.
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How Gordon Ramsay Keeps His Thicker Burgers From Crumbling
Turn your burger into the work of a professional chef with Gordon Ramsay's secret for forming the perfect burger patties. All you need is one simple ingredient.
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The Most Perfect Cuts Of Steak According To Anthony Bourdain
Anthony Bourdain could always be relied on for his strong culinary opinions. Naturally, the beloved chef and author had a thing or two to say about steak.
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