We tasted the newest, limited edition fall flavors from Simply Spiked to find out if they would get us into the spirit of the season. Here's the verdict.
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Our resident chef marinated hard-boiled eggs in beet juice, olive brine, and more to see how they taste. The results were nothing short of delicious.
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You've probably wondered why steak at home doesn't taste as good as at a restaurant. We asked a chef for a couple of pointers to achieve home-cooked greatness.
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Although you may feel environmentally-friendly when washing out takeout containers for future use, not all of them are meant to live on past the meal.
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This air fryer not only uses infrared technology to speed up the cooking process, it has seven cooking programs. We tested them all and here are the results.
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When headed to a steakhouse with a group of friends there's absolutely nothing wrong with ordering an extra-large, flavorful cut for everyone to share.
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Not only will you save money by making your favorite sauces at home, but they will also be much more delicious. Here are some of the best to start making.
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We took one for the team and tasted a variety of chocolate desserts from Costco to find out which one is the best of the best. Did your favorite make the list?
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After a big haul at your local grocery store it's easy for certain foods to get lost in the fridge. Here's how to avoid throwing out so much food.
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Without the right carving techniques, you could destroy your rotisserie chicken and end up with misshapen lumps of meat. Next time, try these tips from experts.
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The secret to excellent and even quick pasta sauce? Believe it or not, it's canned ingredients. Our expert knows the very best ones to stock up on.
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If you're headed to a serious steakhouse for the first time, it's worth brushing up on your beef knowledge just a little bit. Here's what to study.
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To start the day with a breakfast sandwich, you can pick one up from Starbucks or buy frozen ones from Costco. We reviewed both of these, to see which is best.
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Homemade pesto is a delicious, artisanal offering, and RecipeKick's Mekenna Held has some expert tips for ensuring that your pesto comes out perfect.
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There's no need to be intimidated by the lengthy list of different cuts of steak. If it's your first time, this expert says to just keep it simple.
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You could be throwing money in the trash if you're not storing certain dry goods properly. We asked an expert which ones specifically need to be in containers.
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A good quiche is like a blank canvas for culinary experimentation, and expert Mary Nguyen has an easy-to-memorize ratio that will perfect your egg custard base.
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Making pesto isn't exactly rocket science, but there are a few ingredients that will make or break your batch. We asked an expert which ones matter most.
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Want to wow your holiday guests with a flawless pumpkin pie? Our experienced expert has 14 tips for achieving spicy, sweet, pumpkin-y perfection.
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Store-bought coleslaw can be plagued by a flat, one-note, metallic taste and goopy consistency, but the good news is that improving them is quite simple.
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Have you ever tried to roll your own burrito? It looks easy, yet sometimes the results can be loose and sloppy. We spoke to the experts to get all their tips.
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Preserve your leftover quiche's crispy crust and fluffy filling with some expert tips from Mary Nguyen, Chef & Founder at Olive & Finch Collective.
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If you're thinking of showing off by ordering one of the more expensive steaks on the menu, think again. Your order may be a huge waste of money.
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Pesto is truly a blank canvas when it comes to the ingredients. We talked to an expert on how to switch up the usual greenery in your go-to recipe.
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Sick and tired of cooking your green beans the same way? Luckily, we have expert advice on how to take this veggie to the next level: by grilling them.
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For a newbie, the myriad ways to a order steak might feel overwhelming. Luckily, we spoke to an expert about the most important questions to ask your server.
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Adding moisture-rich ingredients like vegetables into a quiche filling requires a certain strategy if you want your egg pie to have the right consistency.
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