The Simple Trick For Keeping Your Loaf Of Bread Soft
Bread is a common ingredient and sometimes comfort food that many indulge in. Here is a simple trick you can use to keep the bread soft for a little longer.
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Hawaii's Butter Mochi Is The Sweet, Chewy Treat You've Been After
A butter mochi recipe popular in Hawaii takes from Japanese and Philipino rice cakes, but this snack is a unique and delicious treat all of its own.
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Abgoosht: The Ancient Iranian Stew Featuring Lamb And Dried Limes
There's something special about finger food. In Iran, a finger food favorite is abgoosht, a stew made with lamb and chickpeas that's eaten communally.
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Gata: The Buttery Armenian Cake That Pairs Perfectly With Coffee
There's something about mildly sweet and buttery treats that just works so well with a hot cup of coffee or tea. Armenian gata is just such a treat.
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Why You Should Never Eat Raw Apricot Kernels
Similar to avoiding apple seeds, as long as you don't eat apricot kernels, which are inside the pit, you can continue to enjoy them on a regular basis.
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Why Chicago Lost Its Status As The Meatpacking Capital Of The US
Meatpacking has been home to the meatpacking industry since the mid-19th century. Here is a closer look at Chicago's rise and fall as the meatpacking capital.
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A Bad Review Sparked The Invention Of Ben & Jerry's Fudgy NYC Flavor
In its early stages, Ben & Jerry's ice cream faced some critics. Learn how a bad review sparked the invention of Ben & Jerry's fudgy NYC-inspired flavor.
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Why You Should Stop Cutting Bread For Croutons
Let's say you've got your bread of choice, as well as some olive oil and spices, and you're ready to start slicing and chopping away. Not so fast!
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Why You Should Always Include An Acidic Component In Soup
If your soup is too salty, you can balance things out by adding an acidic. And, when it comes to adding acidic, that isn't the ingredient's only function.
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The Benefits Of Dry-Aging Fish
While some might balk at the idea of eating aged fish, properly treated and dry-aged fish can actually taste "meatier" with more depth -- and that's not all.
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Turban Squash Is The Underrated Veg You Should Be Cooking Up This Fall
You know those ornamental squash and pumpkins you see in fall cornucopia displays? One kind that you may be surprised to learn is edible is the turban squash.
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The Citrusy Salt You Should Have In Your Pantry
Salt is the forst seasoning you add to just about any dish, but try adding a bit of lemon salt to your fish or chicken for a zesty kick.
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What To Look For When Picking Apricots At The Grocery Store
Apricots are in their prime from early spring to late summer, but in the US you can find them in the grocery store year-round. Here's how to pick a good one.
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What Makes Dry-Aged Beef Unique?
When beef is dry-aged, pieces of beef are not simply set on a shelf in the open, there is a careful process that must be followed to age the beef in a safe way.
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Alton Brown's Tip For Using A Ceramic Ginger Grater Without The Cleanup
Alton Brown does not shy away from explaining kitchen gadgets he likes to use. Here is Brown's tip for using a ceramic ginger grater without the messy cleanup.
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The Unexpected Ice Cream Tip That Will Majorly Upgrade Your Apple Pie
Many agree that few things are more American than a humble apple pie. Here is an unexpected trick using ice cream that will take your pie to another level.
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Are Canola And Rapeseed Oil The Same Thing?
Many people use the terms canola oil and rapeseed oil interchangeably, but are the two oils the same? Here's what you should know about canola and rapeseed oil.
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Why You Should Stop Putting Warm Foods Directly Into The Freezer
You have some leftovers you want to freeze, but you might want to pause first. Here's why you should stop putting warm foods directly in the freezer.
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The Genius Deviled Egg Topping Alex Guarnaschelli Adds For A Salty Crunch
Celebrity chef Alex Guarnaschelli wants to elevate the egg white of deviled eggs with a salty crunch, since the creamy filling usually hogs the spotlight.
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How A Tipsy Mishap May Have Led To The Invention Of Toasted Ravioli
Toasted ravioli has become a staple on many menus, especially around St. Louis. Here is the tipsy tale that may have led to the invention of this favorite dish.
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Budae Jjigae: The Korean Army Base Stew That Became A Comfort Food
At its core, budae jjigae's history is that of survival and making do with very little. However, this Korean army base stew is now a delicious staple.
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Why It's Perfectly Okay To Cook Risotto In Water
Risotto is a comfort food filled with a variety of delicious flavors and textures. Here is why it is perfectly okay to use water when cooking your risotto.
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Avgolemono: The Lemony Greek Chicken Soup You Should Try
Every country has its own traditional soups, and Greece is no exception. Avgolemono is the lemony Greek chicken soup that you'll certainly want to try.
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The Key Ingredient That Gives Rye Bread Its Unique Flavor
There are many flavors at play across a variety of rye breads, but there is one flavor so present that it's been mistaken for the flavor of rye itself.
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The Clever Hack For Making Mini Layer Cakes Without A Special Pan
Baking layer cakes may seem like a challenging task, but with this clever hack, you can quickly bake beautiful mini-layer cakes.
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The Type Of Noodles You Should Use If You Plan On Freezing Your Lasagna
When you opt to store your assembled, uncooked lasagna for an easy dinner down the line, the type of noodles you use can make or break your dish. Here's why.
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Do You Really Need To Separate Wet And Dry Ingredients?
If you're a rule follower in baking, you probably already know you need to separate wet and dry ingredients, but you may not know the why behind it. Here's why.
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