Yes, Condensed Milk Can Go Bad. Here's How Long It Takes
Wondering if condensed milk can spoil? Learn how long it lasts, how to spot signs of spoilage, and tips for proper storage to keep it fresh.
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The Difference Between Natural And Conventional Peanut Butter
You've likely noticed two types of peanut butter: natural and conventional. They both come from peanuts, but their ingredients and processing methods differ.
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Red Dye No 3 Vs Red No 40: What's The Difference?
Red No. 3 and Red No. 40 may look similar, but these food coloring dyes are actually distinct. Here are the main differences between the two.
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The Oldest Breakfast Cereal In The World Was Barely Edible
Can you guess what is the oldest breakfast cereal in the world? While it's still around today, it's not the inedible version it was in the beginning.
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The Simple Secret To Taming The Spice Of Ghost Peppers
This simple secret will help to tone down the spice without compromising on flavor the next time you're cooking with super-bitey ghost peppers.
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Cooking With Lavender? Here's How To Avoid That Soapy Taste
Are you planning to start using lavender in your cooking? If you want to include the herbaceous flower, here's how to avoid its soapy taste in your food.
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Stevia Vs Sucralose: What's The Difference?
Foods and drinks containing calorie-free sweeteners like stevia and sucralose seem to be everywhere these days. But are these sugar substitutes all the same?
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The Only Ratio You Need For The Best Marinades
Making the perfect marinade can be challenging, so we reached out to an expert for the best ratio of fat to acid to use when soaking your meats.
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You Need To Avoid Reheating Leftovers Multiple Times. Here's Why
It may be tempting to heat up those extra leftovers that you already reheated last time you went for it, but there are big reasons why you shouldn’t.
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McDonald's Best-Selling Item Is, Surprisingly, Not The Big Mac
McDonald's sells over 9 million pounds of this best-selling menu item every single day. If you assumed it's the Bic Mac, you're wrong. Any guesses?
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Why Your Frozen Fish Got Mushy
Ever wonder why frozen fish gets mushy, even when it's, well, frozen solid? An expert tells Daily Meal about some factors that can affect the quality.
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Yes, You Can Eat Green Beans Raw (But Here's What To Know First)
Raw green beans provide tons of nutritional value and plenty of flavor, but before chomping down, there's a few things you need to know.
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One Red Flag Should Send You Running From The Grocery Meat Department
When buying meat from the grocery store, you should be on the lookout for this one indication that the meat is less than stellar in quality.
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The Cruise Ship Buffet Red Flag That Should Send You Running
Enjoying the amenities a cruise offers is a highlight of your vacation, especially regarding food. If you find a buffet, this red flag should send you running.
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Here's How Long You Need To Chill Desserts Made With Gelatin
From Jell-O to marshmallows, there are plenty of tasty desserts that use gelatin to create their unique texture. Here's how long you should chill them.
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7 Best And 7 Worst Cocktails To Pair With Steak, Backed Up By A Mixologist
Cocktails are stronger than wine or beer, so you'll need to be more careful when pairing them with steak. Certain liquors and flavors will clash with your meal.
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What's Actually In The Mist That's Sprayed On Grocery Store Produce?
When strolling through the produce aisle at your local grocery store, you might wonder what that mist is that's spraying over your veggies. Let's investigate.
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The One Type Of Fish You Never See In Sushi Rolls (And Why)
When it comes to sushi, there are certain types of fish you want to avoid for safety purposes. Here's one type you don't want to mess with.
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Hand Sanitizing Is Not Effective For Cooking Safety. Here's Why
Hand sanitizing, while undeniably an effective way to kill germs, cannot be used in lieu of handwashing when you're cooking, for several important reasons.
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Yes, Those Crunchy Crystals In Your Cheese Are Totally Safe
Not only are these flecks -- affectionately called "cheese crystals" by cheesemongers -- safe to eat, but they're also a sign that your cheese is first-rate.
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The Rice Trick For Ripening Fruit Quickly
Keep in mind that this trick involving rice is only going to work with a group of fruits that ripen in a very specific way. Let's take a closer look at why.
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The Mini Carrot Variety That Gives Classic Baby Carrots A Run For Their Money
Carrots are a tasty, versatile superfood. Did you know there's a mini carrot variety that gives classic baby carrots a run for their money?
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How Dry-Aged Fish Mimics The Meaty Flavor Of Steak
Dry-aged fish, when prepared correctly, has an umami taste and texture that resembles a hearty beef steak - it all comes down to careful science.
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Give Your Breakfast A Boost By Enhancing This Ingredient For Your Waffles
Have you been looking to upgrade one of your favorite breakfast dishes? Enhance this main ingredient to give your morning waffles a boost.
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The Classic Cheese You're Overlooking For An Extra Gooey Nacho Layer
Making the best nachos with all the ooey-gooey layers begins with choosing the right cheese, and this classic variety shouldn't be overlooked.
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How Long Is Brie Good For After Opening?
It's hard to find a more decadent cheese than fresh brie. Once the soft cheese has been opened, the clock is ticking on its freshness.
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Things That Could Actually Help With Your Hangover, According To An Expert
Many people have been trying to find the best hangover cure for years. Daily Meal spoke with a doctor on tips that just may make a difference the day after.
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