Don't Make This Microwave Mistake When Reheating Leftover Pasta
We're all guilty of cooking too much pasta, and so having leftovers is inevitable. But there are key points to remember when reheating pasta in the microwave.
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The 12 Best Canned Ingredients To Spruce Up Scrambled Eggs
Scrambled eggs are delicious and nutritious on their own, and endlessly customizable. Try adding these canned ingredients to give your breakfast an extra boost.
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Add Roasted Garlic To Your Hummus For Restaurant Worthy Dip
Hummus is the versatile dip that serves as a perfect canvas for whatever we're craving. For some bite, add roasted garlic to your next batch.
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The Ideal Temperature For Air Fryer Grilled Cheese
If you're looking to cook up some grilled cheese sandwiches in your air fryer, then here's the ideal temperature you should be aiming for.
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The Biggest Mistake You're Making When Searing Ahi Tuna Steak
There are a number of things you should be avoiding when you're searing ahi tuna steak, but none more critically important than overcooking the fish.
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What Actually Makes Restaurant Fried Rice So Good?
The fried rice that you get at a restaurant is probably better than what you can whip up at home, and there are good reasons for why that is the case.
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The Easiest Way To Upgrade Any Steak, According To An Expert
You don't need much to prepare a good steak, but if you want to elevate it to the great level an expert highly recommends taking this step.
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The Best Liquid To Use For Braising Pork Belly
We reached out to Rich Parente, chef and owner of Clocktower Grill, to learn the tastiest way to get the most our of your braised pork belly.
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How Bourbon Can Take Your Coleslaw To The Next Level
The real beauty of coleslaw is found in its versatility. There are so many different ingredients you can incorporate, including bourbon.
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The Absolute Best Cut Of Meat For Steak Diane
There are many cuts of steak available, and some are better for certain preparation styles than others. For steak Diane, filet mignon is ideal.
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For Restaurant Worthy Fried Rice, The Type Of Rice You Use Matters
There are too many varieties of rice to count, and the type that you use matters greatly if you're trying to make restaurant-quality fried rice at home.
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Start Serving Burgers On Garlic Bread For A Savory Flavor Upgrade
When it comes to the basic burger bun, get out your pens, because there's a secret to take your burgers to the next level.
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The Bread Swap For A Gourmet Grilled Cheese Sandwich
If you're looking to truly take your grilled cheese sandwiches to the gourmet next level, try swapping out the bread for this iconic upscale classic.
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Add This Fruit For Sweet, Juicy Bursts Of Flavor In Your Pasta Salad
A fruity twist to your favorite pasta salad will take it to flavor nirvana. Adding this particular fruit will lend your bowl a special savory-sweet magic.
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The Subtle Difference Between A Grilled Cheese And English Toastie
Melted cheese, tick. Bread, tick. Tasty snack, tick. So what is the difference between these two quite similar snacks on either side of the pond? Let's dive in.
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Here's Why Your Homemade Arancini Turned Out Dry
Italian rice balls (arancini) are mouthwatering and beyond delicious, but just make sure to follow this expert's advice to avoid disaster.
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The Important Thing To Consider Before You Start Reheating Pasta
Before reheating your pasta, you need to consider this one specific detail when determining how long you'll be reheating it and at what temperature.
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This Is The Key To Perfect Texture And Flavor In Pork Belly Burnt Ends
We'll break down the best tips from Rich Parente, chef and owner of Clock Tower Grill, on how to make delicious and crispy pork belly burnt ends.
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For Extra Decadent Pork Belly, Give It A Confit-Style Upgrade
There's no wrong recipe to choose when learning to perfect pork belly at home, but for a pork belly experience like no other, try a pork belly confit.
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This Easy, 4-Ingredient Sauce Will Elevate Any Steak
Purists will argue that a steak doesn't need any dressing up, but many people agree that a good sauce can really tie the whole meal together.
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For The Best Texture In Ravioli, Cook Your Meat Fillings First
If you're making meat-filled ravioli from scratch, our Italian-food expert says always cook the filling first, and also shares more prep and cooking tips.
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The Chef-Approved Way To Cook Pork Belly That's Crispy On The Outside And Juicy On The Inside
We asked an expert in cooking bork belly the failsafe way to get both succulent meat and a crisp skin. The solution may take time, but is relatively fuss-free.
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How To Choose A Quality Bistro Steak – And Cook It Properly
Bistro steak is similar to filet mignon and a bit more affordable. We turned to chef K.C. Gulbro for his best tips on how to get the most out of this cut.
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The Way To Determine How Many People Your Sheet Cake Will Feed
Sheet cakes are a great way to feed a crowd, but it can be easy to overshoot the amount you'll need. Keep this formula in mind to avoid leftovers.
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How To Make Pork Tender Loin With Crispy Crackling Skin
Is there anything better than feeling that crackling as you cut into a perfectly-cooked pork tenderloin? Here's how to achieve that texture.
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Think Beyond Meat And Cheese For Rich Ravioli Fillings
Ravioli fillings can be as varied as your imagination allows, but we asked an expert for some tasty tips beyond the most common meat and cheese options.
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The Biggest Mistake You're Making When Braising Pork Belly
For lots of meats, overcooking is a major danger. But when it comes to braised pork belly, the biggest mistake is not cooking it for long enough.
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