The Easiest Soft Candy To Make As A Beginner, According To An Expert
If you have a sweet tooth, making your own candies might not be as difficult as you think. And one soft candy is easier than most, according to this expert.
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The Ice Mistake To Avoid When Throwing Your Memorial Day Barbecue
Hosting parties in the sun is an ideal way to celebrate summer. But if you're throwing a Memorial Day barbecue, avoid this ice-related mistake.
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Canned Soup Is The Secret To Making The Easiest Risotto
Making risotto is an art form. If you want to add great flavor and make cooking it a little more manageable, canned soup is the secret to the easiest risotto.
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Bake The Gooey Cookies Of Your Dreams With This Quick Tip
Sometimes, your inner Cookie Monster comes out. When that happens and you need to make a fresh batch, bake the gooey cookies of your dreams with this quick tip.
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Give Your Pasta The Taco Treatment For The Best Of Both Worlds
There's a fun dish you can add to your Taco Tuesday rotation. Add a taco-inspired filling to pasta for an inspired Italian-Mexican fusion dish.
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Why Reheating Hollandaise Sauce Can Be Such A Pain
Reheating a hollandaise sauce can be as tricky as making it. But there are a few things you can do to successfully warm through your leftovers.
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14 Ways To Use Your Mandoline That You've Probably Never Thought Of
There are lots of ways to use a mandoline -- it's one of the most versatile kitchen tools around. We're taking a look at 14 especially unique applications.
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Cool Whip Is The Secret To The Best Boxed Cake Mix Cookies
Boxed cake mix doesn't just have to be a shortcut to making delicious cakes. If you add a tub of Cool Whip, you can make a batch of cookies in no time, too.
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The Apple Juice Trick For Perfectly Crusted Steaks At Your Next Barbecue
Apple typically pairs with pork. But there is a scientific reason apple juice can help achieve the perfect sear on your steak this barbecue season.
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The Ingredient Swap Alton Brown Swears By For A Dreamy Cheesecake
Cheesecake is usually made with cream cheese -- but Alton Brown swaps it out for something altogether dreamier. We're taking a look at this unique ingredient.
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What Egg Size Are Baking Recipes Based On (And Does It Matter)?
Eggs come in an array of sizes. So when a recipe requires four of them, should you reach for extra large, or will small do? And will it make a difference?
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Effortlessly Upgrade Deviled Eggs With This Italian Staple
Deviled eggs are a great picnic or party snack and make a great appetizer. To add a unique flavor profile, reach for this classic Italian staple.
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16 Creative Ways To Elevate Your Steak Dinners, According To A Chef
From specialty sauces and garnishes, to selecting the perfect side dishes and pairing the best wines, these tips will take your steak dinner to new levels.
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The Genius Hack For Charred Chicken Without Firing Up The Grill
If you fancy grilled chicken but the weather isn't co-operating, there's a genius way to replicate the charring in the warmth of your kitchen.
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The One Step You Shouldn't Skip When Frying Anything In Hot Oil
If you're new to cooking fried food, a pan of hot oil can be intimidating. Don't fret; just make sure you don't skip this step when frying anything in hot oil.
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Here's How Bobby Flay Jazzes Up Store-Bought Barbecue Sauce
Bobby Flay found fame in Southern-style cooking, so knows a thing or two about barbecue. Here's how he elevates a store-bought sauce in a pinch.
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The Underrated Lettuce You Should Add To Your Salad
When it comes to salad, your mind probably goes to leafy greens. But there's another colorful type of lettuce that can add so much to your salad experience.
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The Sweet Liqueur Ina Garten Swears By For The Best Blueberry Pie
Ina Garten uses a unique liqueur in her blueberry pies. We've got all the deets on how to incorporate it, and some alternatives for a similarly yummy dessert.
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Why Your Sauteed Vegetables Are So Soggy (And How To Fix It)
Soggy sautéed vegetables are a major disappointment. We're here to explain the causes of this common culinary problem and how to avoid it for good.
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The Extra Step For The Best Fried Eggs Requires No Added Ingredients
A fried egg can be a delicious source of protein ... when prepared well. Be sure to take this zero-effort extra step so yours are cooked perfectly.
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14 Ingredient Swaps That Will Make Fried Chicken So Much Better
Although fried chicken may be a classic, it can become pretty monotonous, and mixing up its ingredients can give you a brand-new experience.
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Egg Whites Are Your Secret Ingredient For The Best Candied Nuts
If you've used yolks in a recipe and have leftover egg whites here's an idea: They can be used to uplevel any candied nut recipe, sweet or savory.
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How Well Does The Tape Hack For Peeling Hard-Boiled Eggs Work?
A viral packing tape hack claims to make peeling hard-boiled eggs a snap. Does it really? We've tested the trick out ourselves to find the answer.
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The Simple Tomato Addition That Amps Up Grilled Cheese Beyond Belief
Capture the zesty, creamy taste of the grilled cheese and tomato soup pairing in one fell swoop by smearing tomato paste inside your sandwich.
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14 Ways To Use A Food Processor You've Probably Never Thought Of
Your food processor is so much more than just a fancy blender. It can save you lots of time and cleanup for a variety of dishes you likely never imagined.
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Give Your French Onion Soup Some Flair With Red Wine
French onion soup is a warming comfort food full of caramelized onion flavor, but you can take it to the next level by using a robust red wine.
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Give Bland Barbecue Sauce An Umami Kick With One Ingredient
Whether you grabbed a bottle or whipped up your own, sometimes BBQ sauce is missing something. Here's a secret ingredient to up the flavor.
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