If you want to get the cheese pull you've dreamed of when you make a grilled cheese, you need to put mayonnaise inside the sandwich, not just on the exterior.
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Red Lobster's Cheddar Bay Biscuits are so loved that the company sells a readymade biscuit mix; here are 11 creative ways to add CBB to your favorite recipes.
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If you can't seem to stop your bananas from turning brown and mushy, you can use just a tiny piece of foil or plastic wrap to extend the life of your bunch.
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Unless it's heaped with quick-to-spoil ingredients such as meats and cheese, focaccia should always be stored at room temperature instead of in the fridge.
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Bobby Flay is the king of the grill but also an enthusiastic champion of brunch. When he has a tip for creamy scrambled eggs, you can bet we take notes.
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Tofu not only lasts so much longer if you freeze it, but it gains a unique texture and greater propensity to soak up the flavors in your favorite recipes.
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For jambalaya with the most authentic and harmonious texture with no gumminess, you need to see out a certain variety of rice and avoid all others.
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If you prefer your bacon to be chewy instead of super crisp, this folding method can maximize that texture while allowing you to cook way more bacon at once.
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If you feel like leftover pasta isn't worth saving, learn how long it lasts and how to store it properly to cut down on food waste and prep easy future meals.
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Any sort of nacho recipe can wind up with soggy chips under a mountain of toppings, and avoiding this pitfall is as simple as using one extra prep step.
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Crepes can be an intimidating dish to make since they are so thin and delicate, but there's a great hack you can try using tortillas instead.
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Want to know why vegetables always taste better at a restaurant? Anthony Bourdain lets us in on the secret: copious amounts of butter and sugar.
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If you haven't heard of smothering, you may have heard of étouffée, which is where we get the term. In essence, you cook your meal in a delicious sauce.
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Hollandaise is one of the most delicious parts of brunch, but it's one of the hardest mother sauces to master. Fortunately, you can make the process easier.
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With some tweaks you can turn canned chili into a masterpiece that rivals any chili you might make on your own. Here's some inspiration to help get you started.
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Bobby Flay believes that the plastic wrapping on pre-packaged steaks traps too much moisture, which can be detrimental to the meat's quality.
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For those who hesitate to cook bacon on the stove because of the kitchen-dirtying splatters of fat, a pot can cut down on mess while delivering tasty results.
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Turn to a flaky white fish for the best homemade fried fish sandwich; they’re fairly mild, which means they'll complement the bold flavor of tartar sauce well.
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The simplest way to store curry leaves in the fridge is to keep the leaves attached to the thinner stems before stowing them away for up to two weeks.
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Ina Garten suggests simply grating a frozen stick of butter over a sheet of parchment paper for perfectly uniform and soft pieces that won't melt too quickly.
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Orange juice may be a breakfast table staple, but that carton won't last forever - and if it's freshly squeezed, it will have an even shorter lifespan.
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If you want to keep your guacamole that beautiful shade of green, one of the best things you can do is put a layer of water on top to block oxygen.
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Eating a whole fish can seem intimidating, but carving the meat is a much easier affair if you take it step-by-step and keep the type of fish in mind.
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To bring ready-to-eat hot dogs to a picnic or sports game with no grill or other appliances in sight, all you need is a thermos and some hot water.
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Although coulotte is less popular in America, it is a fairly lean cut of steak that is a staple in Brazilian cuisine, where it is often grilled over live coals.
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Introducing a bay leaf or two when cooking a pot of rice will infuse it with a subtle but fragrant essence reminiscent of green tea or thyme.
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An open pack of hot dogs lasts a little longer than fresh meat, but they do go bad eventually, and you need to store them properly to ward off spoilage.
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