The Mildest And Hottest Peppers Available That You Can Eat
There are a lot of peppers out there for spice junkies to indulge in, but if you want to experience the extremes, these are the peppers you must try.
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Get The Most Flavor Out Of Fresh Juniper Berries With One Extra Step
Juniper berries can be used in a wide range of foods, but there's one extra step you should take when using them to ensure you squeeze out every drop of flavor.
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The Step You Can't Skip When Prepping Cabbage For Stir Fry
Cabbage is a surprisingly versatile ingredient that can transform based on how you cook it. If you want to stir-fry it, make sure you don't skip this step.
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What Determines If A Wine Is Dry?
We know a wine is dry when we taste it, but actually determining what makes it dry can be a tricky question to untangle and comes down to a variety of factors.
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Cook Your Broccoli This Way For Maximum Flavor
If broccoli is a side dish you avoid, you may be cooking it wrong. Try this approach and transform what you think you know about the verdant vegetable.
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Why Dry-Aged Beef Cooks Faster Than Fresh Beef (And The Temperature Rule To Never Forget)
If you're gonna shell out for dry-aged, don't biff it on the grill. Here's why your dry-aged beef cooks faster than the fresh stuff, and how to treat it right.
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Why Seafood And Lemon Are A Perfect Pairing
If you have ever wondered why seafood seems to always come with lemons or some sort of lemon sauce, one expert offers an insightful answer.
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Do All Wines Contain Sugars?
Some wines have a sweeter taste than others, but do they all contains sugar? Here's how much you can expect to find in your favorite styles.
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Can You Substitute Baking Soda For Powder?
Substituting baking powder with baking soda may sound complicated, but equipped with the right knowledge, you can master both of these kitchen staples.
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10 Mistakes You're Making When Pairing Booze And Fried Food
Fried food and booze go together like magnet and steel, right? Not always. These are the mistakes to avoid when pairing two of the world's greatest creations.
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The Benefit To Using Sous Vide For Burgers
You've likely heard of using a sous vide to cook the juiciest steak ever, but did you know you can also sous vide hamburgers? Here's a few tips to get started.
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Never Suffer A Soggy BLT Sandwich Again With The Correct Tomato Placement
Biting into a soggy BLT sandwich is hardly a pleasant experience. But if you place your tomato slices the right way, you can avoid this unappetizing outcome.
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The Fat-Trimming Rule You Need To Remember When Prepping Steak
Trimming fat from your steak can enhance flavor and reduce calories, but overlooking this rule that can make a significant difference in your meal’s quality.
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Does Cottage Cheese Melt When Heated?
The texture and consistency of cottage miss the mark for many foodies, as it's quite different from most other cheeses. Does it even melt?
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Why Pork Is Technically Considered Red Meat
There's much confusion surrounding pork and whether it's supposed to be red meat or white meat. But at the end of the day, it's technically red. Here's why.
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The Popular Type Of Bologna Gluten-Free Eaters Should Avoid
Although most bologna is naturally gluten-free, shoppers with a sensitivity or allergy to gluten may need to be careful when shopping for this lunch meat.
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The Little-Known Compound That Makes Chocolate So Satisfying
It's rare to find people who don't enjoy a good piece of chocolate, but it turns out a little-known compound is a big reason why chocolate is so beloved.
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Why Rushing Your No-Knead Bread Is The Worst Mistake You Can Make
For those who'd rather not deal with the physical ordeal of kneading, the no-knead technique is a game-changer, allowing the bread itself to do all the work.
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Why Water-Based Brining Might Be Ruining Your Meat's Flavor
Useful for boosting flavor and texture, brining food has a long and storied history. But if you're brining your meats in water, you may be doing it wrong.
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What A 'Light' Label Really Means At The Grocery Store
Food labels can be confusing if you don't know what you're looking for; fortunately, terms like "light" have a specific meaning you can recognize at a glance.
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What You Need To Know About Lab-Grown Meat
Whether you're a meat eater looking for a more sustainable solution or an animal welfare-focused vegetarian, here's what you need to know about lab-grown meat.
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The Unlikely Ingredient To Add To Steak For Perfect Caramelization
You can enjoy restaurant-quality steaks at home if you know how to cook them correctly. For perfect caramelization, prepping a steak requires a key ingredient.
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The Science Behind Why Tomato Juice Tastes Better On Planes
If you've ever enjoyed some tomato juice on a plane, you might have noticed that it tastes better than it usually does. Well, there's a reason for that.
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The Science Of Choux Pastry And When To Use It
Do you know how choux pastry works? Or how it turns into delicious profiteroles? Find out with this guide to the science behind choux pastry, aka pâte à choux.
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What Bakers Need To Know About The Kosher Salt Vs Table Salt Debate
Bakers have a lot of different opinions about what type of salt to use in recipes. But what are the key differences between table salt and kosher salt?
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What Home Bakers Need To Know About Dough Conditioners
What is a dough conditioner, and should you be using it? Find out how this unique tool works and how it can help home bakers craft the perfect loaf of bread.
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The Telltale Sign Your Tuna Is Ready To Flip On The Grill
Follow our easy tip on how to tell when it's time to flip your tuna steak and you'll have a perfectly seared piece every time.
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