Thomas Keller's Culinary 'Law Of Diminishing Returns' Explained
Of course, sometimes less is more -- even when it comes to food. Here's why famed chef Thomas Keller believes in a culinary "law of diminishing returns."
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The Fridge Staple Samin Nosrat Used To Put On Everything
Chef and author Samin Nosrat revealed a surprising ingredient she adds to nearly everything she eats. Learn about this ingredient and how it impacts a recipe.
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Cooking Twine Is The Secret Weapon For Your Next Pan-Seared Steak
There are a few tricks to cooking steak, including this one, which will help it cook more evenly. Learn how to use cooking twine for the perfect steak.
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Roasting Citrus Is A Simple Process With Major Benefits
All fruits and vegetables taste better when they're blasted with heat.
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The Blend That Makes Jarlsberg Cheese One-Of-A-Kind
Grab your pom-poms. Today, we're cheerleading for less-popular cheeses.
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Well-Beaten Vs. Slightly Beaten Eggs: What's The Difference?
Not all scrambled eggs are the same, as the consistency of eggs can alter their cooking time, as well as the cooking time of whatever dish they are in.
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The Condiment To Spruce Up With Wilted Herbs
Wilting herbs aren't a lost cause with these tips for storing herbs and even a quick easy way to get more life out of them when they start to go south.
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The Important Reason You Need To Keep The Stems On Fresh Cherries
Keeping the stems on cherries can have more than just aesthetic benefits, as they are key to telling the age, ripeness, and freshness of the fruit.
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Do You Have To Use Multiple Batters For Marble Cake?
Marble cake is a visually-appealing treat that can be intimidating to novice bakers, but doesn't traditionally require separate batters, just separate bowls.
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Can You Grill Food In An Air Fryer?
If you are wanting to grill steak but don't have access to a grill, you may have wondered at one time – can you grill food in an air fryer?
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J. Kenji López-Alt's Simple Restaurant Trick For Premade Risotto
Risotto is easy to make at home, but it can be time-consuming. Thankfully, J. Kenji López-Alt has a restaurant trick for premade risotto.
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Do You Need A Special Pot For Canning?
Canning is a yearly tradition but what happens when the process gets out of hand and more than one canner is needed? Call in the large stainless-steel pot.
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The Unconventional Way To Caramelize Beets
While some vegetables are best grilled in foil, to carmelize beets the preferred method is to ditch the foil and grill them over an open flame.
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The Difference Between Crust And Cornicione On A Pizza
What many people call a "crust" is actually a "cornicone," which means "edge," as the crust includes all of the dough, including that covered by toppings.
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Why Alton Brown Recommends Bakers Splurge On Butter
In his 'Precise Advice' segment on 'The Late Show With Stephen Colbert,' chef Alton Brown explains the reason behind the fancy butter hype.
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Why You Should Wrap Up Leftover Butter, Especially Before Baking
It's very easy too end up with leftover butter when making a recipe, but it's important to wrap up any leftover butter, especially if you plan to bake with it.
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What Is Kitchen Bouquet And Why Do People Use It?
There are no flowers in Kitchen Bouquet, the staple of many amateur and professional pantries that helps add color and flavor to many foods.
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Ina Garten's Seasoning Tip For More Flavorful Shrimp Scampi
Ina Garten's shrimp scampi recipe is famous for a reason — and she explained her simple trick with seasonings that packs this popular dish with flavor.
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The Cookware That Produces Perfect Slow-Steamed Meals
Perfect for rice, beans, couscous, and other dishes, people around the world have been slow-steaming their meals inside tagines for centuries.
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Why You Should Be Eating More Sablefish
Sablefish, often known as a "trash fish" or a "bait fish" is actually a delicious protein with plenty of fats that keep it from drying out like other fish.
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What Does The Harvest Date Say About A Bottle Of Olive Oil?
Olive oil has been an important part of cooking culture since ancient civilizations. When you buy olive oil, here is why the harvest date is important.
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The Grapefruit Salad Padma Lakshmi Serves In The Winter
Padma Lakshmi hopes to shake off the dust of carby wintertime foods with a sweet grapefruit salad cribbed from a similar one she was served in Morocco.
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Japchae: The Stir-Fry Noodle Dish That's A Korean Favorite
Japchae is a classic Korean dish that most people enjoy, whether they've tried Korean food or not. Here's where japchae came from, and how you can customize it.
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What Actually Happens To Soup If You Boil It
Boiling soup might bring the dish to a high temperature quickly, but it can also be the easiest way to strip all the flavor out of the ingredients.
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What Components Do You Need To Make A Baked Salad?
What components do you need to make a comforting baked salad? And what is a baked salad, anyway?
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Why You Need To Cook 7-Bone Roast Low And Slow
A 7-bone roast is loaded with collagen and connective tissue that needs to be heated low-and-slow to make the meat tender, as high heat will make it seize up.
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The 'Rancid' Michelin Dish That Parodies The Michelin Man
Mugaritz, a Spanish restaurant with 2 Michelin stars, has an item on the menu that was designed to poke fun at the tire company and its mascot.
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