The Chef-Approved Method For Cooking A Perfect Ribeye Steak At Home
With these simple and easy-to-follow tips from award-winning chef Nicole Brisson, you can make a restaurant-quality ribeye steak in your own kitchen.
Read MoreClaudia Alarcón
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Stories By Claudia Alarcón
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The One Ingredient Upgrade That Will Improve Nearly All Of Your Chinese Dishes
We spoke to an expert who gave us an invaluable tip about using one ingredient to enhance all our homemade Chinese-style stir fries, soups, and braised dishes.
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The Pickled Toppings Your Roast Beef Sandwich Deserves
A classic roast beef sandwich is ripe for experimentation and elevation. Pickled ingredients go great with beef, so we rounded up some of the best options.
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The Best Substitute For Rice Wine, And What To Know When Swapping
Celebrity chef Shirley Chung shares her expert tip on how to substitute for rice wine when you run out -- just grab the bottle of white you have in the fridge.
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The Simple Addition That Effortlessly Elevates No-Bake Cheesecake
Adding this secret ingredient will impart a vibrant natural color to your cheesecake, with an ample palette of hues and flavors from which to choose.
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The Secret To Grilling Perfectly Crispy Salmon Without Overcooking It
Few things are as unattractive as a pale, overcooked piece of salmon. For crispy, perfectly grilled salmon, you'll want to try this chef's secret.
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Why Pork Skin Is The Secret To Really Great Soup
To make a truly great broth, you need to add body and fat to the stock. Pork skin is the ingredient that can accomplish both while upgrading flavor.
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The Spice That Gives Red Barbecue Meats A Mouth-Watering Color
Adding this one spice to barbecued red meat, in dry rub or sauce form, will lend it a warm hue that makes it appear extra tasty and also brings earthy flavor.
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Stuff Your Pork Chops With One Tart Fruit For A Fall Flavor Burst
Everybody knows that pork and fruit pair together beautifully. This fall make sure to try using this autumnal fruit with your pork chops.
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2 Ways To Use The Water From Your Canned Tuna In Pasta
The water that comes packed with your canned tuna is worth using instead of throwing out. There are two effective ways to incorporate it into your pasta dishes.
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The Ultimate Meat Substitute For A Vegetarian Muffuletta Sandwich
Created in New Orleans, the muffuletta sandwich boasts a medley of Sicilian flavors. But if you're after a vegetarian version, there's an easy meat substitute.
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Refry Canned Beans For A Restaurant Quality Side Dish Without The Wait
By using canned beans, you can skip a step in the process of making refried beans from scratch without sacrificing any of the flavor or texture.
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The Best Cut Of Meat To Use For Korean Beef Stew
Korean beef stews like yukgaejang take hours if not days to cook, so brisket and tougher cuts of meat are ideal for the best flavor and texture.
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A New Lawsuit Claims Subway's Meats Are Not Actually Piled High
An unsatisfied New York City customer has filed a lawsuit against Subway for serving sandwiches with significantly less meat than the chain advertises.
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When To Use Chorizo Vs Hot Sausage In Your Dishes
Depending on the style and region in which they are made, the spices in sausages vary as do the recipes for which they are best suited.
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The Only Time You Should Cover A Chicken When Roasting
A roasted chicken is a classic dinner but getting juicy, fully cooked meat without burning the skin can be tricky. Knowing when to cover and when not to is key.
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Infuse Your Bourbon With Butternut Squash For Unforgettable Fall Cocktails
Bourbon can be enjoyed straight or on the rocks, of course, but it can also serve as the base for more complex flavors through the process of infusion.
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The Unique Flavors That Make Chinese Barbecue Sauce Stand Out
Chinese barbecue might share a few similarities with its American counterpart, but it’s these bold flavors and unique seasonings that truly set it apart.
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Texas-Style Vs Standard Nachos: The Difference Between These Game-Day Snacks
Chances are, you're well acquainted with standard nachos, but do you know what sets Texas-style nachos apart? It comes down to topping vs. piling.
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The Best Way To Give Your Pulled Pork Smoky Flavor Without A Smoker
Pulled pork just isn't the same without a proper smoker ... or is it? We spoke to an expert who told us how to replicate the smoky flavor without a smoker.
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The Ice Cube Tray Hack You Need To Know For Frozen Espresso Martinis
The only downside to a refreshing frozen espresso martini is the amount of time it takes to make. You can speed the process up with an ice cube tray.
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How To Transform Port Wine Cheese Spread Into A Crowd-Pleasing Appetizer
For many, that often-artificially-colored, ready-made spread in a tub holds nostalgic memories, but others might not be keen on its look or presentation.
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Before Drinking Sake, Learn To Read The SMV Level
Getting into the world of sake can be overwhelming at first. That's why you need to learn about the SMV level and how it works.
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The English Lemon Cake With A Built-In Wine Pairing In Its Name
Similar in taste to a pound cake, Madeira cake is dismissed as dry and plain compared to others, but not when paired with the right wine.
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Pay Attention To This Key Detail Before Adding Vinegar To Your Marinade
Vinegar can absolutely be a central component of your meat marinades, but not all vinegars are equally viable. It's important to keep this detail in mind.
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Level Up Your Tuna Sashimi With A Traditional Mexican Twist
Take classic Mexican aguachile, substitute the shrimp with sashimi-grade sliced tuna and add elements of Japanese cuisine like ginger and soy sauce.
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The Georgia Restaurant That's Rated Yelp's #1 Fried Chicken Spot In The US
Of all the fried chicken shops in the U.S., Yelp has chosen a family-owned business in Alpharetta, Georgia, as the best spot to enjoy this Southern favorite.
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