Upgrade Store-Bought Tomato Sauce Without Adding Any Ingredients
Store-bought tomato sauce doesn't taste the same as homemade, but if you want to take the jar version up a notch, you don't even have to add more ingredients.
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An Expert's Top Tips For Getting The Perfect Sear On Your Steak
Chef Sean Thompson shared with us some of his top tips for getting the perfect sear on your steak, so read on for how to perfect your next steak.
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How To Serve And Eat Lychee Jelly
You might've noticed that some versions of bubble tea are topped with a jelly-like fruit paste. This surprise ingredient is called lychee jelly.
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8 Mistakes You're Probably Making With Canned Salmon
Canned salmon can be a no-brainer to use, but it's still possible to make errors with it. Here are eight mistakes you're probably making with canned salmon.
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Baking Soda Can Seriously Come In Clutch For Extinguishing Grease Fires
Cooking with oil and fat on the stovetop always involves some risk. If you find yourself dealing with a small grease fire in your kitchen this might help.
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Seriously, How Is Wine At Trader Joe's So Cheap?
Lots of grocery stores sell budget wine, but the prices at Trader Joe's might leave you wondering just exactly how they get away with charging so little.
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Ina Garten's Secret For The Best Vodka Sauce Ever
Vodka sauce has made a comeback in a big way. Impress your dinner guests next time you make this iconic pasta sauce by getting the most intense tomato flavor.
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The Absolute Best Way To Freeze And Store Banana Bread
Baked a loaf of homemade banana bread but can't finish it all before it goes bad? You can easily store it in the freezer to enjoy later.
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The Step You Can Ignore When Baking On Parchment Paper
If you're baking at home and want to cut a step out of the process, all you need is to whip out a roll of parchment paper. Here's why.
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Give Scrambled Eggs A Flavor Boost With The MVP Of Pantry Staples
If you are looking for a way to add some excitement and extra flavor to your morning scrambled eggs, you probably already have this ingredient on hand.
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Let Your Chili Cool Down Overnight For A Huge Flavor Upgrade
Everyone seems to hold a key to making the best chili. But the real secret to enhancing its flavor is to stick it in the fridge until tomorrow.
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How To Get The Most Flavor Out Of Your Steak, According To An Expert
If you've been having trouble figuring out how to get the most flavor out of your steaks, you'll want to hear what an expert has to say on the subject.
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The 3 Essential Steps To Know For Safe Barbecuing
Barbecuing can often involve cooking for a large group of people. Keep everyone safe with these important grill maintenance tips. They're easy to do.
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The Nutritional Advantage To Buying Canned Pumpkin Over Fresh
It's a common misconception that all canned food is not as nutritious as its fresh counterpart. We're here to bust this myth and highlight canned pumpkin.
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The Beer-Sampling Mistake That Ruins Your Palate Immediately
Making one mistake when sampling beer varieties can ruin your palate. Whether you like lagers, IPAs, or something else, be sure to follow this rule.
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12 Ways To Upgrade Your Ham Sandwich
Eating the same ham sandwich every day isn't very satisfying, but there's no need to settle. These tips will turn it into a lunch you actually look forward to.
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The One Extra Step You Need For Dramatically Improved Soup
If you're making soup at home, don't forget this important step to serve the most aesthetically pleasing and delicious dish to friends and family.
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The Secret To Stretching Pizza Dough For Restaurant-Quality Results
Do you dream of creating your own restaurant-quality pizza at home? If the answer is yes, here's the secret to stretching your pizza dough perfectly.
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6 Best Steak Cuts To Buy And 6 Steaks To Avoid, According To A Chef
The best steak cut choice depends a lot on what you're making, but for your typical grilled steak, our expert has advice on what works and what doesn't.
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Why Romaine Is The Absolute Best Type Of Lettuce For Charring
When you're in the mood to skillfully scorch some lettuce, you can't just grab any old mixed greens. Here's why romaine is the best choice for charring.
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If You Want To Make Soup With Frozen Veggies, Don't Skip This Crucial Step
When making homemade soup, it's more convenient to just toss in a bag of frozen vegetables than to cut your own. Here's how to avoid them becoming mushy.
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House Red Vs A $200 Bottle? A Wine Expert Explains Why There Is No Wrong Choice
Deciphering what to drink at a restaurant can be tough, but for Doreen Winkler, there's no wrong answer when choosing between expensive bottles and house wine.
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Expert Tips On The Best Way To Store Fresh Mozzarella
We spoke with Kathleen Serino, training and curriculum manager at Murray's Cheese, to get a feel for what makes fresh mozzarella different and how to store it.
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Start Brining Asparagus And You'll Never Look Back
By marinating them in a brine, you can soften and tenderize asparagus stalks for a more succulent, melt-in-your-mouth texture that's easier to chew and cut.
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Expert Tips For Storing Feta Cheese (And How To Tell If It's Gone Bad)
Feta cheese can be a tasty addition to countless meals, but just how should you store it? We asked an expert, and she gave us some helpful tips.
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Why It Is A Mistake To Ignore Your Recipe's Suggested Oven Rack Position
There's a reason a lot of recipes specify where in the oven you should cook your dishes or bakes, and there are good reasons why you shouldn't ignore it.
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Is It Better To Use Canned Or Frozen Peaches For Peach Cobbler?
Haver you ever wondered if it's better to use canned or frozen peaches for cobbler? We don't like to pick favorites but there is a clear winner.
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