What Makes Portuguese Egg Tarts Different From A Quiche?
Portuguese egg tarts or pastéis de nata may resemble tiny versions of a quiche, but the flavor and ingredients of these dishes are actually vastly different.
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Stories By Sarah Mohamed
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Energybits: Here's What Happened After Shark Tank
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Robusta Vs Arabica: Which Coffee Delivers The Biggest Caffeine Kick?
If you want to get the most caffeinated bang for your buck, you shouldn't actually turn to arabica beans, but rather you should look to robusta. -
Blendtique Wine Company: Here's What Happened After Shark Tank
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Expert Tips For Poaching Eggs For A Crowd
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Why You Should Buy Cheese At A Specialty Shop, Not The Grocery Store
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Liven Up Bland Spaghetti Sauce With One Briny Ingredient
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Hamburger Buns Shouldn't Be Your First Choice For Sloppy Joes
A Sloppy Joe on a plain old hamburger bun can be rather boring, so try any of these alternatives for a more well-composed, tasty, and interesting sandwich. -
The Best Way To Decant Wine Without A Decanter
If you don't have a wine decanter, all hope is not lost. Really any old glass vessel will do the trick and an aerator is a great tool as well. -
Cook Your Rice In Pickle Brine For An Effortless Flavor Blast
Tangy, herbal, and sometimes spicy pickle juice can really kick up the flavor of freshly-cooked rice, and you can even coordinate the brine with your recipes. -
How Pimento Cheese Sandwiches At The Masters Stay $1.50
The Masters golf tournament's ultra-cheap, ultra-popular pimiento cheese sandwiches have begged many questions, with the big one being how they stay so cheap. -
Take Leftover Holiday Lamb And Make A Savory Shepherd's Pie
Your leftover holiday lamb is already bursting with savory flavor, and can be easily transformed into a rich, bubbly, and creamy sherperd’s pie. -
Baking Soda Is The Ingredient Your Stir-Fry Is Missing
If you want to enhance your stir-fry with meat that melts in your mouth, then you need to try velveting, which relies on a baking soda marinade. -
Egg Whites Are Ree Drummond's Secret Weapon For Better Waffles
Ree Drummond's secret to fluffy-as-a-cloud waffles is separating the eggs, and whipping air into the whites to ensure the inside remains soft and tender. -
Enchiladas Divorciadas Use 2 Canned Sauces For A More Complex Flavor
For those who can't decide between green and red enchiladas, the divorciadas style of the dish uses both, creating a taste that's the best of both worlds. -
The Mistake You're Probably Making When Reading A Recipe
Reading a recipe may seem straight forward, but some of the language can be tricky. Here's what you need to know to ensure success every time. -
There's A Wrong Way To Use A Mortar And Pestle For Making Guacamole
A molcajete, or Mexican mortar and pestle, makes the most flavorful guacamole, but you have to add the ingredients in a certain order to avoid a watery result. -
Should You Be Reusing Your Cooking Oil?
Throwing out a whole pot full of oil can be messy and wasteful, but learning how to clean and reuse it comes with a learning curve, as well. -
The Best Liquors To Amp Up Your Cheesecake
If you're looking to take your cheesecake up a notch, you should try pairing your favorite bakes with these liquors for a dreamy flavor burst. -
The Competing Origin Stories Of Butter Chicken
Butter chicken may be a crowd-pleasing dish, but in a fierce legal battle over its origins, no single invention story seems to make everyone happy. -
How To Store Baby Carrots To Keep Them Crunchy For Weeks
Baby carrots are so delightfully easy for quick snacking, but they can go limp and sad so fast. Want them to stay crunchy? Try a water bath. -
The Extra Ingredient You Need To Perfect Your Chipotle Mayo
This zesty ingredient will balance and uplift the flavors of smoky chipotle peppers and tangy mayo, creating a condiment that you'll want to put on everything. -
Ree Drummond Has A Problem With The Way We Make Cinnamon Toast
If you like to scatter some cinnamon and sugar on bread and call it a day, Ree Drummond wants to show you how your cinnamon toast could be so much better. -
Why You Shouldn't Bother With Crumbled Feta, According To José Andrés
If you love feta cheese, there's good reason why you should only ever use it in block form according to popular Mediterranean chef José Andrés. -
Trader Joe's Cashews Are Being Recalled Over Salmonella
Trader Joe's 50% Less Salt Roasted & Salted Whole Cashews, sold in one-pound portions, have been recalled due to possible salmonella contamination. -
What's Actually In Store-Bought Egg White Cartons
Egg whites from a carton may seem mystifying, due to their different appearance and texture than to fresh egg whites, but these products really are simple. -
What Is The Expo In Fine Dining Kitchens?
In restaurant kitchens, the expo refers to a super important part of the cooking process that many customers have no idea about (but should be thankful for).
