What Makes Frozen Hash Browns The Best Base For Potato Soup
Potato soup is a great comfort food for the colder weather, and this one trick will make your recipe even easier to make.
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Never Fuss With Rounded Biscuits Again With This Alternative Method
Biscuits aren't all that complicated to make at home, but they can be messy. Instead, ditch round biscuits and use this easier method instead.
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How Large To Cut Tuna Cubes For Poke
Poke bowls are a great option for a flavorful meal, and it is important to prepare each ingredient correctly to make the bowl as tasty as possible.
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For Gooey Lava Cake, Avoid Using Chocolate Chips
Lava cake can be made at home fairly easy. But when you're heading to the grocery store to pick up the ingredients, make sure to avoid choosing chocolate chips.
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The Alternative Fat That Will Elevate Packaged Cake Mixes
Just because you don't have the specified fat on hand doesn't mean you have to fore-go baking. Find out what makes a great substitute for vegetable oil.
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The Rubik's Cube Avocado Cutting Method You Should Try
Hacks for slicing and dicing avocados are all over social media. The new method being passed around the internet might remind you of a Rubik's cube.
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The Sugar Tip For Softer Drop Cookies
There's nothing quite as disappointing as going through the hassle of making a cookie dough -- only to bite into an over-baked or hard cookie.
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The Rich Filling That Boosts The Texture Of Your Grilled Cheese
Have you ever considered that instead of eating your grilled cheese with soup, you can turn your grilled cheese into your favorite soup?
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The Ideal Chocolate Type For Tempering
Tempering chocolate is a necessary process for making some sweet treats. It turns out there's one type of chocolate that can make this finicky step easier.
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The Mix-In Mistake That's Drying Out Your Meatloaf (& How To Prevent It)
Meatloaf gets a lot of flack, but it could be from cooking it wrong -- especially if you're making this one specific mistake while cooking.
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The Staple Condiment That Elevates Coleslaw With A Hint Of Sweetness
There is a lot of varieties of coleslaw, but if you want to elevate your slaw with a hint of sweetness, you should add this condiment when making your dressing.
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Why Carbon Steel Pans Are So Popular In Chefs' Kitchens
If you're familiar with carbon steel pans, then it's no surprise considering their popularity. Here's why this material is a staple in chefs' kitchens.
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The Step You Absolutely Cannot Skip When Making Cream Puffs
Though simple in flavor and appearance, pâte à choux is a unique dough that requires a very attentive cook -- and multiple meetings with heat.
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The Unconventional Ingredient Lidia Bastianich Uses To Elevate Onion Soup
If there's anyone we trust to adapt French onion soup into something more delicious, it's Lidia Bastianich, Italian cooking doyenne and host of 'Lidia's Italy.'
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How Puerto Rican Adobo Differs From The Spanish Variety
What's the difference between Puerto Rican adobo and Spanish adobo? Preparation and spice variety are two keys to the puzzle.
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The Textural Difference Between Steamed And Boiled Eggs
Which method is better: steaming or boiling an egg? There is a difference! Learn about how these two methods can affect the texture of the final product.
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How Rocco DiSpirito Incorporates Canned Clams Into Pasta - Exclusive
Italian American chef Rocco DiSpirito believes in using canned seafood in the kitchen. Here's what he told us about using canned clams in linguine vongole.
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15 Best Fried Fish Sandwiches In Los Angeles
Crispy and fresh, Los Angeles has some of the best fried fish sandwiches. We've scoured the internet (and our tastebuds) for a list of the best.
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Fold Dumplings Faster Than Ever With This Simple Trick
If you want to try your hand at making your own dumplings, this trick for folding perfect dumplings every time will make the process faster and easier.
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Savory Whipped Cream Can Elevate Almost Any Dish
When staring down a container of cream, you're likely to think first of dessert recipes, but would you ever think to pile whipped cream atop savory foods?
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Michael Symon Names His Go-To Barbecue Seasonings - Exclusive
In an exclusive interview with Tasting Table, Food Network star Michael Symon described his favorite ways of seasoning barbecued chicken and pork.
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The Noodle Fusion Involved In Making Korea's Jjapaguri
There's a specific type of noodle fusion involved in creating Korea's jjapaguri, a dish featured in the movie Parasite. The dish has become a simple favorite.
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The French Origins Of Dijon Mustard
Dijon mustard has been around a lot longer than those fancy glass jars of Grey Poupon. Get the full story on how the French region whipped up this condiment.
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The 2 Types Of Dried Sage, Explained
Although you may often use fresh sage on turkey day, there are also two dried versions of the herb: rubbed and dried. But when do you use each one?
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The 'Pizza Capital Of The World' May Not Actually Be In Italy
The "pizza capital of the world" might not be in Italy -- or New York or Chicago. This small town has impressed many far and wide with its unique "trays."
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A Little Tomato Prep Goes A Long Way To Prevent Wet Salads
When whipping up a fresh salad, the last thing you want is for it to be loaded down with water. See how you can prep your tomatoes to avoid sogginess.
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Trader Joe's Minimizes The 'Paradox Of Choice' For Stress-Free Shopping
Too many options can lead to stress and dissatisfaction; Here's how Trader Joe's takes the frustration out of shopping by minimizing the "paradox of choice."
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