Julia Child's Tip For Tender Asparagus Every Time
People can get kind of prickly when it comes to cooking asparagus, but if you want the most tender stalks, you need Julia Child's clever tip.
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What Is Kewpie Mayo And Why Do Chefs Say It's The Best?
There's a reason why foodies and chefs prefer Kewpie mayo over other brands. Here's everything you need to know about Kewpie, including its unique history.
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The No-Fail Blender Method For Quick, Easy Hollandaise Sauce
Hollandaise sauce doesn't have to a be a pain. With some of these tips and tricks, you'll be making perfectly emulsified sauce in no time at all.
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Sous Vide Your Mashed Potatoes To Keep Every Flavor Intact
Mashed potatoes are hit or miss but the sous vide method can really elevate them. Follow these guidelines for how to up your mashed potato game with sous vide.
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The Definitive Guide To Nutmeg
From where nutmeg is grown to which recipes it works best in, we're here to tell you all about this warm, earthy, underappreciated pantry staple.
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The Marketing Scheme Behind Wendy's Square Burgers And Why It Almost Backfired
Wendy's iconic square burger is not just a gimmick. A lot of thought went into it's design but the result almost stopped customers from buying them, here's why.
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Why Spam Musubi Is Such A Popular Snack In Hawaii
Spam musubi is a not only a popular dish in Hawaii, it's also an important one. Here's how it became such a culinary staple in the Aloha State.
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How FDR Championed The Dirty Martini
Plenty of drinkers have a favorite go-to cocktail, but President Franklin Delano Roosevelt was particularly loud and proud about his love for the dirty martini.
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What Hospital Food Looks Like In 13 Countries
Does anyone love hospital food? Perhaps not, but you might be surprised to see what it consists of outside the United States in countries around the world.
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The Best Blueberry Storage Is Also The Easiest
If you've picked or purchased fresh blueberries, there's a best way to store them to ensure they last for as long as possible. Bonus: It's incredibly easy.
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The Right Way To Order Steak At A Steakhouse For The Uninitiated
Ordering a steak at a reputable steakhouse may seem daunting. However, with just a little bit of knowledge you will sound like an ordering pro in no time.
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2 Easy Swaps For Sweetened Condensed Milk In A Recipe
If you need sweetened condensed milk for a recipe but don't have any on hand, there's no need to panic. In fact, you have multiple solutions to choose from.
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Waxy Vs Starchy Potatoes: Which Types To Use And When
Some distinguishing traits of various potatoes can be couched in terms of whether they're starchy or waxy. Those categories help determine how to use the spuds.
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What Is Calamari And What Part Of The Squid Is It?
While most foodies have tasted calamari, many are out to sea when it comes to its history, and how to find it, cook it, and store it. We've got you covered.
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How Boston Cream Pie Got Its Inaccurate Name
If you've ever seen a Boston cream pie, then you know the name of this classic dessert is pretty misleading. However, it wasn't always that way.
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How Many Slices Were In The World's Largest Pizza?
The world's largest pizza made its mark with nearly 5,000 pounds of sauce, 8,800 pounds of cheese, and over half a million pieces of pepperoni.
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Do Pasta And Sauce Last The Same Amount Of Time In The Fridge?
After making a hearty and comforting meal of pasta topped with sauce, you may be wondering how long they last in the refrigerator. Here's what to know.
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Ludo Lefebvre's Secret Ingredient For Perfect French Onion Soup
French chef Ludo Lefebvre uses a special ingredient to elevate French onion soup, and it's surprisingly simple. You may already have it in your kitchen.
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Why Do Sandwich Pickles Have Ridges?
Pickles on sandwiches have had ridges on them for as long as most people can remember -- but why are they like that? A few theories stand out.
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Why Swiss Cheese Is So Holey
Swiss cheese is known for its signature nutty flavor and large holes. Turns out, there's a specific reason why. And it all has to do with the process itself.
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Your Great Grandma Wouldn't Recognize Today's Bananas
You're not eating the same bananas that your grandparents (or great-grandparents) grew up eating. Before the 1960s, bananas tasted different. Here's why.
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The Absolute Best Beef Cuts For Rich, Savory Pho
When you're on the hunt for the richest and most savory bowl of pho, there are certain beef cuts you need to use for the most satisfying soup experience.
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Why You Don't Have To Worry About The White Stuff On Grapes
The white residue on a bag of grapes may be mistaken as mold. But, this coating is actually natural for grapes, and may even help them stay fresher for longer.
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One Man Hated Manhattan Clam Chowder So Much He Tried To Make It Illegal In Maine
Everyone has foods that disagree with them, but one man had such a distaste for Manhattan clam chowder that he literally worked to outlaw it.
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The Key To Smoother Cheese Sauce Might Be In Your Medicine Cabinet
Creating the perfectly silky-smooth cheese sauce is definitely an art. But an unexpected failsafe ingredient might be hanging about in your medicine cabinet.
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9 Best Gins For Your Dirty Martini, According To The Pros
If you're getting ready to throw together a dirty martini - or even just order one - there are a few spirits that are better for the job than others.
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The Club Sandwich Was Created In An Exclusive Club, But Nobody's Sure Which One
We know the club sandwich was created in an exclusive New York clubhouse, but which one first came up with this culinary classic?
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