The Aesthetic Reason You Might Want Your Next Sandwich To Be Open-Faced
Ever consider giving your next sandwich the open-face treatment? Here's why you might want to, plus some tips to make the best open-faced sandwich.
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An Expert's Advice To Help You To Tell When Your Focaccia Is Finished
If you want to bake focaccia but you're worried about getting it right, here's how to tell when to take your loaf out of the oven, according to an expert.
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The Telltale Signs Your Yogurt Has Gone Bad
Yogurt can last for a week or two in the fridge with proper storage. But always make sure it's fresh before you eat by watching out for these signs of spoilage.
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What Are The Best Fresh Herbs For Beef Stew?
There are so many fresh herbs that can be added to beef stew. What you choose really depends on your palate and the flavor you're going for with your beef stew.
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For Fudgier Brownies Reach For One Canned Ingredient
If you like your brownies moist and fudgy rather than chewy, fluffy, or cakey, fold this thick liquid into the batter. The results will be gooier than ever.
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For The Perfect Gumbo You Don't Overlook This Key Component
A thick and dark gumbo that has a rich, nutty flavor depends on one key element. Read on to see what that component is and how to perfect it.
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The Mistake To Avoid When Substituting For Eggs In Vegan Recipes
Eggs are a tricky ingredient to swap in vegan recipes. We spoke to an expert for his advice, and here's what he has to say about substituting eggs.
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Paul Hollywood's Temperature Trick For Perfect Pastry
If you want perfectly crispy puff pastry, Paul Hollywood has the an excellent temperature hack to help you get the best results.
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5 Expert-Approved Toppings To Amp Up Your Homemade Focaccia
While there's nothing wrong with a plain loaf, when making focaccia at home, there are a number of ways to upgrade your toppings for this bread.
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Is It Ever Okay To Use Canned Beans For Red Beans And Rice?
Making red beans and rice typically requires dried beans, but here's what an expert had to say about whether it's okay to use the canned kind or not.
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The Budget-Friendly Protein To Try In Your Next Pasta
Want to give your weeknight pasta a protein boost without burning a hole in your pocket? There is one ingredient that fits the bill perfectly.
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The Inexpensive Cut Of Pork That's Perfect For BBQ Beginners
Barbecuing can take a lifetime to master, but if you're just getting started smoking meats, there's one affordable cut of pork an expert thinks you should try.
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Gordon Ramsay's Tip For Adding Dried Pulses To Soups And Stews Is A Bit Controversial
Experts differ in opinion on when to add dried pulses to soups and stews. Hear celebrity chef Gordon Ramsay's take and see if you agree!
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5 Simple Ways To Elevate Store-Bought Guacamole
Store-bought guacamole is fine in a pinch, but luckily, there are a number of ways for you to give that commercial avocado mash a bespoke boost.
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The Usually Discarded Ingredient You Need For The Best Bread Ever
If you want to make a better loaf, turn to this cooking byproduct liquid for a little texture and structural boost.
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The Ultimate Slow Cooker Mashed Potatoes Uses Dairy As The Cooking Liquid
If you want to make the best mashed potatoes in your slow cooker, use this particular type of dairy as your cooking liquid.
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Ina Garten's Butter Tip For Keeping Stuffed Turkey Breast Moist Is So Simple
Stuffing a turkey breast takes plenty of finesse, but if you want the best bird possible, follow Ina Garten's tip for making the most of your butter.
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Avoid Dry Leftover Turkey By Turning It Into A Classic Dish
If you've got a surplus of roast turkey, keep it moist and delicious by transforming it into a classic Southern dish.
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What Type Of Mushroom Is Best To Use In Soup?
With numerous varieties to choose from, you need to carefully consider which mushroom would work best in your next pot of soup.
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The Best Costco Pastry Is Made Fresh Every Day
Costco sells so many different products that it can be hard to keep track of which ones are the best. When it comes to the bakery section, this pastry is tops.
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How Long Does Store-Bought Kimchi Last After Opening?
How long that spicy, tangy jar of store-bought kimchi will last after opening depends on how you store it. Read on to see how to maximize kimchi's shelf life.
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Ina Garten's Simple Tip For More Precise Bakes
If you want your bakes to turn out precise and perfect each time, it might be wise to pay heed to the Barefoot Contessa's advice and reconsider your flour.
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For Better Tempura, You Need Soda Water
If you're ready to up your tempura game, consider grabbing this classic ingredient that's probably hiding on your bar cart.
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The Perfect Homemade Barbecue Sauce Is All About Customization
Great BBQ is about much more than just meat. When preparing a homemade barbecue sauce, try these expert-approved ingredients to flavor it just to your liking.
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Why You Should Avoid Aluminum Foil For Acidic Food
Aluminum foil is great for wrapping food, lining baking trays, covering plates, and more. But one thing you should never use it with is acidic food. Here's why.
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Revive Limp Celery With This Clever Storage Trick
Don't toss those limp celery stalks in the bin just yet. There is a way to revive them and it's actually quite simple. Read on to find out more.
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Give French Toast A Sweet Makeover With One Bread Swap
Brioche, sourdough, white bread ... there are so many options for French toast. But for a little extra sweet and moist tenderness, use this bread instead.
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