5 Ingredients You Might Not Know Are High In Protein
Anyone trying to eat more high-protein foods knows the staples, from Greek yogurt to edamame. But these five unexpected ingredients are worth considering, too.
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How To Keep Leaf Lettuce Ready To Harvest In Your Vegetable Garden All Year Round
Leaf lettuce is among the easier plants to maintain, but that doesn't mean there aren't tips and tricks. One such secret helps you harvest all year round.
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Should You Peel Your Grapes?
Is it better to peel grapes before eating or cooking with them? Here's what one expert has to say about removing the skin of this tiny, beloved fruit.
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The Secret Step To Making Better Fried Corn You Shouldn't Skip
Fried corn is a delicious treat, whether served as a side or as a main course. However, there's a secret to making even better fried corn you should know.
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Can You Freeze Leftover Buttermilk?
If you're cooking up a dish and realize you didn't need so much buttermilk for the recipe, don't worry. You can freeze leftover buttermilk, right?
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Yes, You Can Have Too Much Protein. Here's What Happens When You Do
Most people know that a healthy amount of protein is a great and necessary addition to your diet. But what can happen when you consume too much?
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Not All Cottage Cheese Has Live Probiotics: What To Know Before You Buy
It's important to know that not all cottage cheese options have live probiotics before you head to the grocery store. Here's how to find the right one for you.
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The Huge Warning Sign Not To Buy Those Supermarket Strawberries
Getting ready for a big shop at the grocery store? Make sure to be wary of this huge warning sign to avoid rotting strawberries at supermarkets.
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The Detail About Organic Wine's Shelf Life You Won't Find On The Label
Have you heard of natural or organic wine? The two are often mixed up, so we asked an expert what distinguishes them, and how the latter should be stored.
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This Is The Best High-Protein Yogurt At The Grocery Store
There are what feels like endless options when it comes to high-protein yogurts at the grocery store. If you're going to buy any, make sure you buy this.
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The Nuts With The Highest Protein Are A Popular Choice
Nuts are an excellent source of protein. If you're trying to be as efficient as possible with your nutty protein intake, you should eat these.
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Gordon Ramsay Never Cries When He Cuts Onions — Here's His Secret
Crying is a common enough reaction to cutting onions that there are endless tips and tricks to avoid the tears. For Gordon Ramsay, that means this secret.
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Why Old Eggs Peel So Much More Easily Than Fresh Ones
If you're peeling hard boiled eggs, you might notice that the older the egg, the easier it is to peel. Here's the science behind why that is.
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Oranges Wouldn't Exist If It Wasn't For These Two Other Fruits
Sweet oranges grow in several parts of the world, but they're not a natural phenomenon. Meet the two citrus ancestors that created the fruit we know today.
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How Wolfgang Puck Makes Spices Taste Way More Flavorful
Celebrity chef Wolfgang Puck has a trick for making spices taste way more flavorful, and it'll take your dishes from good to restaurant-quality.
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Keep Your Fruit Trays From Browning With Help From This Flavorful Juice
If your fruit trays are turning brown in a matter of hours, you need to try using this unexpected fruit juice to keep them fresh and flavorful.
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Does Red Lobster Boil Lobsters Alive Before Serving? Here's The Truth
Boiling lobster alive is a controversial culinary practice, and customers are wondering how Red Lobster prepares their titular crustaceans.
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Why You'll Always Find The Best Pecan Products In Alabama
Sure, you can find pecans on the shelves of most grocery stores. But if you want the absolute best nuts, you'll have to get some from Alabama. Here's why.
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Pea Protein Powder Is The Underrated Flour Swap For Gluten-Free Baking: Here's How It Works
Pea protein powder is an flour excellent swap for gluten-free baking. Here's how to use it to give baked goods the spring and structure of gluten.
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What Corn Can Do For Your Caramel That Sugar Just Can't
All caramel needs is some sugar, butter, and cream, but there's a reason you'll want to use corn syrup, too (and no, it's not the same as high fructose syrup).
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Is It Safe To Eat Guacamole That's Turned Brown?
Guacamole is easily one of the best dips or toppings you can enjoy, but it turns brown so quickly. We asked a food scientist if brown guac is still safe to eat.
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Wolfgang Puck Refuses To Cook With This Salt You Likely Have In Your Pantry
There's one particular type of salt that Wolfgang Puck refuses to cook with, and it might be messing with the flavors of your dishes, too.
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Add A Pinch Of Salt To Your Lemonade And Taste The Magic
A pinch of salt in your lemonade works magic on your taste buds. Here's exactly what happens when you combine saltiness with sweet and sour notes.
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Your Freezer Holds The Secret To The Creamiest Homemade Dips
If your homemade dip just isn't getting creamy enough, you should try this simple trick to aerate it and make it fluffy, without any extra ingredients.
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This Popular Chip Storage Spot Might Be Why They Taste Funny
Do your chips taste strange by the time you go back for seconds? Where you're storing them could be impacting their flavor. Here's what to know.
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Albert Einstein Invented An Appliance That Took Over Kitchens Everywhere. So Where Is It Today?
Theoretical physicist Albert Einstein is celebrated for many achievements, but this appliance that he helped create is often forgotten and lost to time.
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Should You Be Eating Kiwi With The Skin On?
You may not think twice before scooping out the flesh of a kiwi and tossing its fuzzy skin away, but can you eat the peel? Here's a registered dietitian's take.
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