Make Perfect Salmon With A Dual-Heat Technique
Next time you're getting ready to cook up some stubborn salmon at home, seriously consider trying this simple but effective dual-heat technique.
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The Absolute Best Miso To Use For Ramen
When it comes to stocking your pantry with quality miso, you might be surprised to see just how many varieties of the Japanese condiment are available.
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The 2 Breads That Make The Absolute Best Stuffing
You need stale bread to soak up the flavor and not have a soggy side on the dinner table. Then there's the decision of what type of bread to use.
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The Flavor-Bomb Salt That Takes Canned Soup To The Next Level
The salt absorbs the intense fragrance of the ground truffles, making for major flavor and natural salty-savory harmony.
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Make The Bread In French Onion Soup Deliciously Crispy With One Simple Step
Adding a piece or two of bread on top makes the dish even heartier. To finish off the soup with the right texture, don't forget this step.
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The Best Ways To Save Your Undercooked Turkey
There's nothing worse than bringing out the Thanksgiving turkey, cutting into it, and finding that it's undercooked. Here's how to save it.
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Give Ramen A Bold, Spicy Twist With One Seasoning Addition
Ramen may have once been the easy staple that got us through college, but after those days are over, there are endless unexpected ways to spice up your bowl.
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The Absolute Best Way To Fix A Turkey That's Too Dry, According To A Chef
Nobody likes an overly dry turkey at Thanksgiving. However, this executive chef has a fool-proof and simple way of rescuing that dry turkey.
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The Meat Swap That Gives Beef Bourguignon Even More Rich Flavors
If you're looking for a hearty meal, look no further than a classic beef bourguignon. If you want to elevate it, swap the bacon for these meats.
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3 Simple Ways To Give Caesar Dressing A Spicy Twist
If you want to give your Caesar salad dressing a touch of spice but aren't sure how to, fear not -- we've got three creative ways to do this.
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The 4 Best Swaps For Champagne Vinegar
Champagne vinegar is a unique type of vinegar, but that doesn't mean it can't be substituted without sacrificing any quality in the end product.
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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.
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The Canned Ingredient That Makes Quiche Instantly Fancier
As much as any quiche can upgrade your meal, using this canned pantry staple will make your dish seem like it came straight from a French cafe.
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Don't Try To Reduce Balsamic Vinegar Without One Crucial Ingredient
Making a balsamic vinegar reduction is shockingly easy considering how tasty it is. But adding this one key ingredient can elevate it from good to great.
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The Butter Tip You Need For Juicy, Flavorful Sirloin Steaks
Because sirloins don't have as much fat, you're in danger of drying the meat out if you don't know what you're doing, and fail to use this secret ingredient.
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15 Best Finishing Oils And When To Use Them
You may know what to do with cooking oils, but what about finishing oils? Here are some finishing oil flavors you should experiment with today.
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Your Thanksgiving Gravy Could Use A Splash Of Bourbon
Thanksgiving gravy can mean different things to different people. One surefire way to upgrade just about any gravy recipe is adding some bourbon.
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9 Mistakes Everyone Makes When Cooking Tuna Steaks
If you're new to cooking tuna steaks, and find yourself a little intimidated, consider these pieces of expert advice on mistakes to avoid from two chefs.
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Your Pigs In A Blanket Will Be Better With A Breakfast Addition
Although they are a classic party snack that even Ina Garten approves of, we think it's time to make your pigs in a blanket better with a breakfast twist.
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Can You Add Frozen Bamboo Shoots To Hot And Sour Soup?
Bamboo shoots are an essential part of hot and sour soup for both taste and texture, but can they be added directly from the freezer without defrosting?
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You Don't Need To Worry About Overcooking Chicken Fried Steak. Here's Why
We spoke an expert to find out why you don't need to worry about the meat overcooking when making chicken fried steak. Here's what she told us.
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Roast Your Parsnips With One Special Coating And Taste The Magic
By preparing a crust in which your parsnips can roast, this 'shell' allows the vegetables to tenderize while bringing out their natural flavors.
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David Chang's Favorite Brand Of Canned Tuna Doesn't Even Taste Like Fish
Renowned chef David Chang's favorite brand of canned tuna doesn't taste fishy, and it's a versatile base that can form a variety of easy meals in a pinch.
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Tired Of Turkey Sandwiches? Turn Thanksgiving Leftovers Into Tamales Instead
Thanksgiving leftovers are great fun ... for the first couple of days. If you've gotten tired of turkey sandwiches, try making turkey tamales instead.
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How To Thaw Frozen Cheesecake For The Best Possible Texture
Store-bought cheesecakes are often frozen. But how exactly can we thaw frozen cheesecakes for the best possible texture?
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Add Another Layer Of Flavor To Barbecue Sauce With A Burnt Ingredient
You might be surprised to find there's one ingredient that makes the strongest impact in your barbecue sauce when it's been burnt first.
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The Store-Bought Shortcut Ina Garten Refuses To Buy
Ina Garten is known for using the phrase, "Store-bought is fine," on her show, "Barefoot Contessa," but she refuses to take a short cut with this item.
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