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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8 Tips And Tricks For Reheating Leftover Seafood To Perfection
Freshly cooked seafood is a delight, but what can you do with the leftovers? We consulted a pro chef for tips and tricks to utilize when reheating fish dishes.
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The Biggest Mistakes To Avoid With Homemade Ravioli
Even with all of the ready-made options easily available, homemade pasta is definitely worth the effort. Here's how to make sure everything goes well.
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Elevate The Flavor Of Sardines With One Saucy Addition
The salty, rich oiliness of sardines provides the perfect canvas for the fresh, tangy, and sometimes spicy bite that the saucy addition delivers.
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The Classic Dressing That Effortlessly Adds A World Of Flavor To Burgers
We love slathering burgers with romesco sauce, barbecue sauce, and flavored mayos, but there's no reason you have to stick to sauces.
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Don't Make This Mistake When Cooking Pork Belly In The Oven
Cooking pork belly in the oven requires a bit of forethought, says our pork expert. Use his tips to ensure the meat doesn't dry out and go leathery in the oven.
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How To Make Fried Rice On A Blackstone Griddle
You can cook all kinds of meals on your Blackstone griddle, from grilled meats to fried rice. Here's how to fry up a homemade batch of rice on your Blackstone.
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For The Best Deviled Eggs, Be Sure To Avoid This Mistake
Deviled eggs are a favorite party appetizer for a reason, but making and peeling the perfect hard boiled egg will be much easier if you avoid this mistake.
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Is A One-Ingredient Chocolate Mousse Too Good To Be True?
People across the Internet are swearing by the viral one-ingredient chocolate mousse recipe, but this food hack might be too good to be true.
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The Air Fryer Is Your Secret Weapon For Steak Dinner Side Dishes
A good steak dinner can be elevated to greatness by pairing it with the right sides, and using the air fryer makes that faster and easier to pull off.
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The Scientific Reason Milk And Cookies Are Such A Good Pairing
Everyone knows that cookies and milk make for an incredibly delicious pairing. And, as it turns out, there's a scientific reason for this.
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What To Know When Cooking With Maitake Mushrooms
Long treasured for their health-boosting benefits, maitake mushrooms are also delicious and adaptable for many dishes, as explained by a professional chef.
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The Differences Between Strata And Frittata
Eggs are endlessly versatile, but the numerous forms they can take on have the potential to blend together. Here's what separates strata and frittata.
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Why Chocolate Is The Ingredient You Need To Start Adding For Better BBQ Sauce
While you may think that chocolate should always stay firmly in the dessert category, it can also take your condiment to a whole new level.
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Give Potato Salad A Pop Of Color And Kick Of Heat Using These Unique Chiles
Grown in New Mexico's Hatch Valley, the Hatch chile is the perfect addition to anything, including your next burger, quesadilla, sandwich, or potato salad.
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Do You Need To Remove The Germ From Garlic?
We'll explain what part of the garlic clove is called the germ and the arguments for and against removing it before using garlic in your recipe.
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How To Quickly Cook Tuna Steaks With Your Oven Broiler
Tuna steak is usually pan-fried or grilled, but it's actually very easy to cook it in the oven broiler. Let us share some tips and suggest some tasty recipes.
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The Absolute Best Side Dish Pairings For Classic Prime Rib
Any way you slice it, delicious prime rib deserves equally top notch side dishes to complete the meal. Chef Matthew Kreider shares his favorites.
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11 Expert Tips That Make Shredding Meat A Breeze
Looking to shred some meat for that taco or soup recipe you're eager to try? We share the culinary tips you need to know that'll make shredding meat a breeze.
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The Crucial Tip To Consider For Make-Ahead Tuna Casserole
Tuna casseroles are a peak comfort dish - but that comfort can quickly fly out the window shall you fall for this common preparation pitfall.
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The Key To A Perfect Au Poivre Steak Sauce Starts With The Base
The sauce in steak au poivre might seem fancy and out of reach, but if you have the right ingredients for the base, you can pull it off at home.
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For The Most Flavorful Boneless Pork Chops, Start With A Marinade
To make a pork chop dinner, you might use a dry rub or bread them to fry. But just like chicken and steak, there's another technique to flavor the meat.
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Do You Have To Thaw Frozen Lasagna Before Reheating It?
The nights are getting cooler, your weekdays are busy, and it's time to take your lasagna out of the freezer and enjoy it. But what's the best way to do that?
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The Absolute Best Cooking Method For The Juiciest Bone-In Pork Chops
Bone-in pork chops hold tremendous potential but are easy to mess up. An expert recommends cooking them sous vide style to ensure juicy results.
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What Exactly Is Dukkah?
Dukkah is a trendy topping, but what's it made of, and how can you use it to flavor varied foods? We asked a recipe developer with Egyptian heritage to explain.
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