Here's The Easy Way To Tell If Your Butter Has Gone Bad
Despite its long shelf life, butter doesn't last forever. So, how can you tell when this ingredient has gone bad? We consulted an expert to find out.
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Transform Corn On The Cob Into An Umami Flavor Bomb With One Ingredient
Corn on the cob always seems to hit, but you can add delicious umami flavor by doing one simple step. You might never go back to plain corn on the cob.
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The Aluminum Foil Trick For Sparkling Silverware Every Time
From keeping kitchen scissors sharp to scrubbing pots and pans, aluminum foil has plenty of uses in the kitchen. It can also keep silverware sparkling.
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The Tulip Method For Perfectly-Shaped Parchment Paper Muffin Liners
Looking to make the presentation of your muffins or cupcakes look a step above basic liners? This method for a tulip-inspired design is just what you need.
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What Is The 1-2-3 Rule For Making Cookie Dough, And Does It Actually Work?
If you want to make a quick (but delicious) shortbread cookie, then the 1-2-3 method of baking is perfect, but it falls short with other types of dough.
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This Trader Joe's Beef Product Makes The Perfect Cheesesteak
If a Philly cheesesteak sounds enticing for dinner tonight, Trader Joe's offers pre-packaged sliced beef that's perfectly suited for the dish.
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Guy Fieri's Secret Ingredient To Big Flavor Is Super Simple
Guy Fieri recommends one simple ingredient to get big, bold flavor. The best part? A little bit goes a long way in a variety of different cuisines.
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The Genius Freezer Hack For Fast Shepherd's Pie
Shepard's Pie can be an incredibly filling comfort meal, but it can be a pain to make. This hack will let you freeze a major component ahead of time.
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The Simple Prep Tip For The Crispiest Roasted Cauliflower (Without Breadcrumbs)
Many recipes use panko breadcrumbs or parmesan to make cauliflower nice and crispy. With the right prep, however, all you need is oil and a little heat.
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The Actual Difference Between Cookies And Biscuits
Biscuits and cookies — the distinction is pretty apparent, right? Well, if you throw the American and English terms for each together, you may be confused.
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The Barbecue Sauce Bobby Flay Always Keeps In His Pantry
It's no secret that Bobby Flay is a barbecue aficionado, but even pro chefs take shortcuts and use pre-made barbecue sauce. Here's Flay's go-to pantry staple.
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Organize Your Fridge And Pantry With Dollar Tree's Sturdy Storage Bins
Available in a pack featuring three different sizes, these affordable clear bins from Dollar Tree are a stylish workhorse for kitchen organization.
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The Plastic Food Takeout Item That Perfectly Shapes Burger Patties
Hand-shaping your burger patties can be unnecessarily time-consuming, so save your takeout containers and use them for burger-shaping instead.
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The Canned Item That Replaces Marinara In An Instant
Looking to make a marinara at home but don't have a jarred sauce on hand? You can save some money by making your own with this inexpensive canned item.
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Wait, There's A Difference Between Round And Oval Measuring Spoons?
Different measuring spoon shapes might seem like nothing more than aesthetics, but oval and round spoons actually do serve different purposes in the kitchen.
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The One-Step Method That Turns Tuna Casserole Into An Umami Bomb
Tuna casserole is a comfort food classic, but this addition gives it a savory new spin. Just one tablespoon of this umami-rich ingredient does the trick.
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Keep Your Omelets Perfectly Intact With This Potato Upgrade
If you're unable to keep your omelets from falling apart every time you flip, a potato-based upgrade may be just what you need. Here's how to use these spuds.
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The Telltale Sign You Should Throw Out Clams, According To Michael Symon
If you enjoy clams and are thinking of cooking your own, there are a few things you should follow to spot the inedible ones. Here's chef Michael Symon's advice.
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What's The Most Expensive Kind Of Fruit At The Grocery Store?
It might surprise you to learn that the priciest fruit you can buy in America isn't fresh, nor is it a tropical variety that has to be shipped from far away.
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Why Restaurant Tacos Taste So Much Better Than Homemade Ones
Food Republic spoke to Mexican cookbook author and food blogger Yvette Marquez-Sharpnack about the key distinctions between restaurant and homemade tacos.
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Julia Child's Secret To Perfectly Sauteed Mushrooms
If your mushrooms keep turning out soggy and tasteless no matter how carefully you cook them, iconic chef Julia Child has a great method to expertly saute them.
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The Affordable Ingredient Martha Stewart Uses To Elevate Soups And Sauces
Martha Stewart has revealed the secret weapon she uses to punch up all her soups and sauces, and it's a surprisingly common pantry staple you may already have.
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Give Pan-Fried Hot Dogs Off-The-Grill Flavor With A Store-Bought Secret
Not everyone has access to an outdoor grill for barbecue season, so here's how to get your hot dogs tasting just as smoky as if they were cooked over charcoal.
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Why You Should Never Cook With Cheap Wine, According To Julia Child
Julia Child forever changed the American culinary scene, with influence is still felt today, and this was why she said you should never cook with bad wine.
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How To Turn Greek Yogurt Into A Dubai Chocolate Delight
Dubai chocolate has become a massive foodie trend, and if you want to recreate that flavor in a tasty Greek yogurt, here's how you can make it easy.
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Keep Appliances Out Of Sight With A Genius Kitchen Addition
It doesn't take long for your appliances to start overcrowding your countertop, but there is a savvy solution that keeps your gadgets hidden but usable.
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Take Marinara To New Levels Of Spicy With A Middle Eastern Pepper
To infuse some spice into your marinara, deepen its flavor, and give you an even more complex dish, simply turn to this one Middle Eastern pepper.
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