The Only Prep Step That Matters When Smoking Pork Shoulder
Tasting Table reached out to celebrity chef and owner of Bear Creek Smokehouse Robbie Shoults to get the scoop on what really matters.
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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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Why Burrata Made From Buffalo Milk Tastes Better Than Cow's Milk
Although the process for making fresh cheeses from cow or buffalo milk is similar, producing buffalo milk cheese takes almost twice as long than cows' milk.
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The Main Difference Between A Shirred Egg And Coddled Egg
With so many ways to cook eggs, it can be difficult to tell them all apart. Shirred eggs and coddled eggs have a lot in common but also one key distinction.
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This Is Why Your Homemade Fudge Turned Out Grainy
While the recipe may look simple, you'll need to pay close attention if you want to avoid graininess and create a velvety, creamy texture in the final result.
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Prevent A Soggy Bottom On Your Fruit Pie With One Simple Step
A soggy fruit pie bottom crust usually occurs when too much moisture gets into the crust. Luckily, this can be prevented with one easy step.
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The Big Reason Smoking Pork Belly Can Be Dangerous
Smoking meats is one of our favorite things, but when you deal with a cut like pork belly it can be dangerous. An expert explains how to do so safely.
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The Canned Pantry Ingredient You Should Be Spreading On Toast
Toast can be the star of the show in this special kind of toast, a tasty treat that only requires a loaf of bread and a can you likely have in your pantry.
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20 Delicious Ingredients To Upgrade Rice-A-Roni
Rice-A-Roni requires little effort for busy weeknight dinners. But with an extra step or two, you can upgrade your Rice-A-Roni with a few delicious ingredients.
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Banish Dry Thanksgiving Leftover Sandwiches With This Genius Gravy Tip
A sandwich is one of the best ways to work your way through Thanksgiving leftovers, but they can turn out dry if you don't use the gravy smartly.
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What's The Difference Between Naked And Semi-Naked Cakes?
Cake decoration goes through many fashions, and naked and semi-naked cakes are popular right now, particularly for weddings. It's all about how they're frosted.
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The Biggest Mistake That Is Ruining Your Homemade Dumplings
We cannot overstate how much fun making dumplings from scratch can be. Just be sure to follow this expert-approved tip.
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16 Ingredients That Will Elevate Chia Seed Pudding
Chia seed puddings are one of the simplest dishes to make in the kitchen, but elevating them with additional ingredients doesn't require much effort either.
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The Best Way To Measure Liquid Ingredients For Baking Involves A Mini Workout
When it comes to measuring liquid ingredients, precision is key. Ensure you're dialed in with this bit of physical activity (trust us, it's not a lot!).
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18 Best Ingredients To Add To Hamburger Helper
Hamburger Helper can help you get dinner on the table faster. But that doesn't mean it isn't worth taking the time to add a few extra ingredients.
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Ina Garten's Top Tip To Serve A Slice Of Cake Like The Pros
While cake is a delicious dessert, plating it dry can look a bit dull. Luckily, Ina Garten's easy tip will have you serving restaurant-worthy slices in style.
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Is Chocolate Gravy Any Different From Chocolate Sauce?
When it comes to slathering liquid-style chocolate on top of foods, should we be choosing chocolate sauce or gravy? Let's look at the differences between them.
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Upgrade Your Ham Sandwiches With One Sweet Pantry Ingredient
Evocative of youth and convenient in adulthood, you can't go wrong with a ham sandwich - but you can improve it with the addition of one ingredient.
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You're Only 2 Ingredients Away From The Philippines' Most Delicious Egg Dish
The best breakfasts are the ones that don't take too much prep while we're still waking up. This tasty Filipino dish is beyond easy to prepare.
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The Seasoning Mistake To Avoid With Pan-Seared Steaks
One expert suggests that a commonly used seasoning is a no-no when searing steaks in a pan. Luckily, she has an alternative suggestion for flavorful results.
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Why Couscous Is Not Technically A Grain
It's easy to confuse couscous with whole grains like rice, barley, and quinoa based on appearances alone. But couscous is technically not a grain. Here's why.
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Alton Brown's Secret For The Most Delectable Baked Beans
Alton Brown is known for his scientific approach to cooking, but his secret for the most delectable baked beans is uncharacteristically traditional.
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How Long You Should Be Smoking St. Louis-Style Ribs
St. Louis-style ribs are a meatier and more delicious version of baby back ribs, so we asked an expert for tips on smoking them.
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The Absolute Best Cut To Use For Chicken Fried Steak
When it comes to the steak for chicken fried steak, you might think you have to shell out cash to get the best cut, but that's not the case.
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For Even Better Homemade Fudge, Give It Some Crunch
When it comes to homemade fudge, the dessert should have a creamy texture in its traditional form. But that doesn't mean some texture shouldn't be added.
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9 Facts You Need To Know About Tomahawk Steaks, According To A Chef
The tomahawk steak is a showstopper for any steak dinner. We interviewed the executive chef at CUT by Wolfgang Puck to learn all about this steak.
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Alex Guarnaschelli's Secret Weapon For The Juiciest Turkey Burgers
Thanks to Alex Guarnaschelli's recipe for turkey burgers, shared with Food Network, we know the secret ingredient to keep your patties tender.
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