Never Eat Soggy Roasted Zucchini Again With This Simple Tip
All you need to do in order to prevent your roasted zucchini from getting soggy is learn this one chopping tip to ensure your pieces remain crisp.
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The Ultimate Guide To Sprouted Onions
If the onions in your pantry are starting to sprout, don't worry. Even if they aren't still good to cook, they might be good for your garden.
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Give Your Breakfast Tacos The Ultimate Upgrade With This Egg Hack
If you suddenly fancy tacos for breakfast but don't have taco shells, this hack will do the trick using nothing more than the ingredients you already have.
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The Absolute Worst Sauces To Pair With Angel Hair Pasta
Pasta and sauce is an easy meal any day of the week. But not all are a match made in heaven. These are the sauces to avoid serving with angel hair pasta.
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Revamp Your Classic BLT And Turn It Into A Savory Breakfast Salad
Ditch the bread and enjoy a BLT in salad form for breakfast to give a fun spin on a classic combo. Here's how to do it.
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The Simple Tip You Can't Forget For Perfectly Roasted Mushrooms
You might think that roasting mushrooms is a simple task -- and it is -- but there's one important step you need to take for the best flavor and texture.
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Make The Best Use Of Leftover Fish And Put Them Tacos
Fish cakes might be the first thing that springs to mind when thinking about how to use up leftover fish. But another option is to make it into fish tacos.
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The Beginner Pasta Tip You Need To Remember When Cooking Noodles
If you're just learning how to cook pasta at home, we have good news -- it's easy. But it's also easy to mess up if you don't look for this one thing.
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How To Properly Clean Your Silverware Drawer And Combat The Crumbs
The silverware drawer is on of those areas that seems to attract crumbs and debris. Fortunately, there are a few tips to make cleaning it a breeze.
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What It Means To Find A Flavor Bridge When Pairing Cheese
You don't always have to find two ingredients that complement each other. Instead, introduce a third flavor that will build a bridge between them.
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A Cheesemonger Explains The Most Important Rules For Pairing
Pairing cheese with other foods and drinks is a delicate task, so we asked a professional cheesemonger for some expert cheese-pairing advice.
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14 Ingredient Swaps That Will Make Your Meatballs Taste So Much Better
You don't have to stick with Italian herbs or breadcrumbs when it comes to making meatballs. We'll show you some easy ingredient swaps that will elevate them.
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Is Costco Salmon Good Enough To Use For Sushi?
Costco's seafood department is great, is it salmon good enough to make into sushi? The answer is yes -- but you should still take certain precautions.
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If You Use Fancy Chocolate For S'mores, You're Making A Huge Mistake
S'mores have only three ingredients, so use the best, right? Wait -- don't reach for that pricey chocolate. A humble milk chocolate bar makes the best s'mores.
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Give Your Meatballs Some Buttery Goodness With This Binding Ingredient
Meatballs are always delicious, but there's one buttery binding ingredient that can give them a major upgrade -- and we're revealing what it is.
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The 3 Ingredients That Elevate Bobby Flay's Salisbury Steak
Salisbury steak isn't exactly gourmet. Nevertheless, Bobby Flay has a few ingredients up his sleeve to elevate this long-standing convenience food.
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Dutch Baby Vs Clafoutis: What's The Difference?
Clafoutis and Dutch baby are both made with almost identical ingredients. But there are subtle differences between the two that set them apart.
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Stop Cooking Strawberries And Do This To Preserve Their Sweet Essence
Did you know that heat can diminish the sweetness of strawberries? That's why you should turn off your burner and prepare them this way instead.
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The Muffin Tin Trick For A Perfect Donut Pan In A Pinch
When making ring donuts without a donut pan, there's an ingenious way to create the hole in the middle using something you likely already have in your kitchen.
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For The Absolute Best Kale Chips, Watch Your Oven Temperature
Kale. It's both embraced for its nutritional value and shunned for its fibrous texture and strong flavor. Unless it's made into kale chips, baked low and slow.
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Chef Reveals Big Mistakes Everyone Makes Cooking On A Cast Iron Griddle
Looking to bust out your cast iron griddle? Then listen up: Our expert chef has identified the biggest mistakes people make when cooking with one.
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If You're Not Roasting Grapes, You're Missing Out On Serious Flavor
No, roasting grapes won't turn them into raisins. In fact, if you don't try roasted grapes you'll be missing out on seriously intensified flavor.
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14 Ingredient Swaps That Will Make Chili So Much Better
A good bowl of chili might seem like perfection already, but something as simple as an swapping one ingredient can elevate it to a whole different level.
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A Sommelier Explains How To Pair Wine With Braised Meat Like A Pro
Braised meat is the stars in comfort foods like pot roast and short ribs. A prominent D.C. sommalier shares tips on the best wines to serve with braised meats.
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How To Turn A Pomegranate Into Its Own Little Juice Container
If you're trying to cut down on single use plastic, there's a simple way to turn a pomegranate into a self-contained juice box using no special equipment.
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Make Canned Refried Beans Way Better With This Briny Ingredient
Canned refried beans are undeniably convenient but they usually could use more flavor and much better texture. Grab this from your fridge for an easy fix.
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An Expert Explains How To Make The Ultimate Omurice Omelet
To jazz up your omelet repertoire with a taste of the East, an expert reveals everything you need to know about making the Japanese dish, omurice.
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