The Best Way To Blanch Almonds (& Why It's Worth The Effort)
If you've ever tried to make marzipan, almond flour, or cook biscotti, you've likely encountered blanched almonds. They make for aesthetically pleasing dishes.
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A Little Bit Of Patience Goes A Long Way With Kale Salad
A little patience goes a long way with kale salad. Here's what you should know to ensure the dish is more enjoyable than a tasteless workout for your mouth.
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15 Tips You Need To Make The Tastiest Salmon Cakes
Crispy and tender, salmon cakes can be spicy or zesty and are tasty in a burger or salad. For the best tips, read our on for the tastiest cakes.
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Ficelle Picarde: The Creamy, Cheese-Filled Crêpe From Northern France
Ficelle picarde combines savory goodness with a tender crepe. Here's everything you need to know about this classic French dish.
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Give Your Plate A Restaurant-Worthy Look With Herb Oils
Certain moments call for more than the typical weekday meal. Here's how you can elevate your dishes with a restaurant-worthy look using herb oil.
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The Air-Drying Technique That Transforms Basic Grocery Store Meat
This air-drying method can make even your grocery New York strip look like it came straight from a steakhouse.
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Why You Should Use Freshly Squeezed Juice For Key Lime Bars
If you're making Key lime bars, nothing but fresh Key lime juice will do. Here's why bottled lime juice just can't compare to the real thing in this dessert.
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20 Jelly Bean Flavors, Ranked Worst To Best
You can find jelly beans in an incredible variety of different flavors. However, just like any flavored candy, some flavors are better than others.
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The Flour Swap You Should Try For Chewy Oatmeal Raisin Cookies
Oatmeal raisin cookies can be an acquired taste, but if you're going to bake them, there's a neat little trick to keep n mind involving flour.
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The Pantry Staple You Can Use For A Quick Korma Sauce
While getting the right consistency can give even the most experienced chefs pause, there's an ingredient that can convert a can of veggies into a worthy sauce.
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The Pungent Ingredient That May Be Thinning Out Your Egg Salad
Egg salad is a delicious staple found eaten in many ways. However, if you find your recipe thinned out, here is the ingredient that could be causing it.
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23 Popular Root Veggies, Explained
Root vegetables get us through the winter, and all of the seasons, for that matter. Here are some root veggies, explained, and some ideas for how to cook them.
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The Simple Trick To Turn Raisins Into A Gourmet Ingredient
If you belong to the raisin-loving camp, then you'll want to read on to learn a simple tip for making them even more irresistible.
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Ina Garten's Cooking Tip For More Flavorful Shrimp Salad
Leave it to Ina Garten to offer up a technique that infuses flavor into shrimp salad. Say goodbye to bland and boiled and say hello to depth and nuance!
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11 Ways To Add More Flavor To Your Homemade Lasagna
Lasagna might be the ultimate comfort food. But, it's easy for it to be bland. Here are some expert tips for adding some much-needed flavor to your lasagna.
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The Flavor Difference Between Fresh And Dried Dates
Dates can be a fruit incorporated into many recipes, but fresh dates and dried dates are not necessarily created equal when it comes to their use.
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The Term 'Cutlet' Doesn't Mean What You Might Think
There is a general belief that the term "cutlet" refers solely to a breaded and fried piece of meat, which is not the case. Here's what it actually means.
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Trader Joe's Speculoos Vs. Lotus Biscoff: The Battle For The Better Cookie Butter
Few spreads are a sublimely decadent as cookie butter. You can't go wrong with the jars from Trader Joe's and Lotus, but one brand is clearly best.
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The Cajun Dish That Was So Trendy It Resulted In A Fishing Ban
This simple Cajun dish became so popular in the mid-1980s that the commercial catching and selling of the fish is still banned in most states today.
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Never Eat Soggy Grilled Cheese Again With This Chopstick Trick
There is a super simple technique that will keep both sides of your grilled cheese sandwich crunchy and it involves a well-known eating utensil.
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The 1-Ingredient Dry Rub To For Perfect Crust On A Steak
What if you don't have hardly any ingredients for a steak rub? It turns out that less is more and for a flavorful steak rub, one ingredient is all you need!
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The Ingredient That Gives Pandan Chiffon Cake Its Bright Green Color
Pandan is a sweet, complex plant that gives sweet baked goods or savory meat dishes a unique flavor. when used it cake, it also adds a lovely green color.
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Use Gooseberries To Make Chutney That's The Perfect Balance Of Sweet
When it comes to chutney, it's all about packing as much flavor into the mix. Here's why you should add gooseberries to make a perfect balance of sweetness.
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The Costco Olive Oil Samin Nosrat Recommends
Celebrity chef and "Salt Fat Acid Heat" host Samin Nosrat recommends this affordable Costco olive oil for daily cooking.
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Why You Should Add Honey To Your Steak Marinade
A delicious part of preparing a great steak revolves around choosing a worthy marinade, and you may be surprised to learn honey can have a role.
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The Parisian Sauce You Should Be Pairing With Fish
Why not add a flair of haute cuisine to something as basic as a baked filet of fish? An elevated seafood dish is just a velvety, Parisian sauce away.
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The Oil Experiment That Made José Andrés Fall In Love With Cooking
Everyone has a moment in their life that confirms their purpose and the subsequent path forward -- for José Andrés, that moment involved fire and oil.
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