The No-Prep Trader Joe's Pantry Staple For Vegan Weeknight Dinners
This Trader Joe's vegan product is a protein-rich meal that's ready in seconds — all you need to do is crack open the can.
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What Is Beurre Monté And When Should You Use It?
If you're interested in French cuisine then you've probably heard of beurre monté. Here's what you should know about this beautifully rich butter sauce.
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The Sugar Cube Trick To Help Keep Your Cheese Fresh
Proper cheese storage is important because cheese goes bad quickly if it is in an environment that causes it to sweat. Here's how sugar can help.
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11 Things To Know About Beer Cheese
Beer cheese may either be a mystery to you or a beloved game-day snack. Either way, there's always more to learn. Here are some fun facts about beer cheese.
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The Top Mistake To Avoid When Making Pan-Fried Fish
If you've handled a tilapia filet before, you already know how much more delicate fish is than meat, even before it's cooked.
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The Ingredient Addition For Thicker Home-Canned Apple Pie Filling
Ingredients in apple pie filling vary, but one ingredient is a must-have for a nice, thick filling because the last thing you want is a messy, runny dessert.
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The Spicy Meat To Boost The Flavor Of Your Meatballs
Using a mix of this type of meat can provide fuller flavor to your meatballs, and can add additional, tasty fat if you happen to be using very lean ground beef.
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What's The Difference Between Rum And Rhum?
When there's a bottle on the shelf with that extra letter, it begs investigation — rhum vs rum, what's the difference?
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It's Essential To Consider Individual Cook Times For Vegetable-Heavy Soups
When cooking soups and stews that pack in vegetables, care must be taken to ensure every item cooks correctly. Here's the best technique to use.
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For Traditional Marinara Sauce Stop Including This Pungent Ingredient
There are probably hundreds of recipes for marinara sauce, but if you want to make it the traditional way make sure to leave out this ingredient.
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The 4 Knives Gordon Ramsay Recommends You Own
How intimidated would you be if you found yourself standing face-to-face with Gordon Ramsay and the only thing separating you was a table full of sharp knives?
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The Type Of Rice You Should Never Use To Make Risotto
Making risotto? Buying the wrong kind of rice could be disastrous for your dish.
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Why Steamed Vegetables Don't Deserve Their Bad Reputation
Steaming veggies gets a bad rap, but it's arguably one of the best methods of preparation. Here's why you should steam vegetables and how to do it.
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How Alex Guarnaschelli Dresses Up Store-Bought Cookie Dough
If you're trying to impress a crowd, celebrity chef Alex Guarnaschelli has a tip for adding a simple homemade touch to store-bought cookie dough.
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What Is Uni And How Do You Eat It?
Everything you ever wanted to know about the seafood ingredient uni, including what it tastes like, where it's sold, and how to best cook it.
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The Boiling Water Hack That Makes Skinning Salmon A Breeze
If you're looking to remove the skin from salmon, there's a surprisingly simple method to slip it off before it hits your skillet, oven, or grill.
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Can You Level A Cake While It's Still In The Pan?
Layering a cake can be tricky business though, so it's important that the tops of your desserts are flat before stacking.
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The Type Of Condiments You Should Always Refrigerate
Keep yourself safe by properly storing these condiments in your refrigerator.
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Ritz Tort Has Transcended Its Appalachia Roots
Thanks to TikToker Justin McElroy, the Appalachian dessert, Ritz tort, has garnered internet fame. Here's how he's using it to "preserve Appalachian history."
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Should You Use Vanilla Bean Or Vanilla Extract For Mousse?
There are usually two common choices for vanilla flavoring in a mousse: vanilla bean or vanilla extract. But which one should you choose? We have the answer.
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Tips To Help Replicate 'Nduja Sausage If You Can't Find The Real Thing
If you love 'nduja but can't find this spicy, spreadable sausage at your local market, we've got some advice on how to replicate it at home.
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Ina Garten's Tip For The Smoothest Chocolate Buttercream Frosting
The Barefoot Contessa, Ina Garten herself, shares a vital tip to make sure you don't let heat prevent you from making the best chocolate buttercream.
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Ribollita Soup Is The Perfect Way To Use Up Stale Bread
If you've found yourself staring down a stale loaf of bread, then ribollita is a leftover special you'll want to add to your repertoire.
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16 Ukrainian Desserts Everyone Needs To Try Once
The food traditions of Ukraine are unique and wonderful — especially if you like desserts. From babka to Kyiv cake, these desserts are downright crave-worthy.
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What's Your Favorite Type Of Pasta Sauce To Make? - Exclusive Survey
In an exclusive survey, Tasting Table asked its readers, "What's your favorite pasta sauce to make yourself?" The results surprised us a little.
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The Driving Force Behind Noma's Repeated Success
Led by chef René Redzepi, Noma has become the Copenhagen establishment that has redefined fine dining. The chef has recently revealed the key to Noma's success.
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The Possible Reason For Parker House Rolls' Unique Folded Shape
An authentic Parker House roll is a soft, buttery yeast bread with a signature crease. This cleft sets the rolls apart, but it's unclear why it's there at all.
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