How To Give Your Leftover Chuck Roast A Tex-Mex Twist
Chuck roast, when cooked properly, is as delicious as it gets, but reheating it can be tricky. Turn your leftovers into this classic Tex-Mex dish.
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The Game-Changing Step You Can't Skip When Preparing Boxed Cake Mix
Sometimes even the best boxed cake mixes don't turn out exactly how you hoped, and you're left with clumps of dry cake mix. Luckily, there's an easy fix.
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Make Perfect Bakery-Style Muffins With A Sprinkling Of This Sugar
To make the goodies look and taste like they came from a professional bakery, try giving them a sprinkling of this sugar the next time you whip up a batch.
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The Only 4 Ingredients Julia Child Used For Scalloped Potatoes
Scalloped potatoes may seem intimidating (they are French, after all), but Julia Child showed how easy they can be with just four ingredients.
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The Sugar Swap You Need If You Like Chewier Cookies
If your cookies consistently come out flatter and crisper than desired, you might consider this sugar swap for noticeably chewier and softer results.
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Is Canned Mackerel Raw Or Cooked?
Whether you are new to the tinned fish game or a total pro, it's not uncommon to wonder whether canned mackerel is packaged raw or cooked and ready to eat.
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There's A More Flavorful Way To Cook Sausages On The Grill
When you are preparing your favorite sausages this grilling season, consider adding an extra layer of flavor by smoking your meat right from your barbecue.
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No More Grease Splatters: The Best Way To Cook Crispy Mess-Free Bacon Isn't On The Stove
Anyone who loves bacon but hates the splatter it makes during stovetop cooking should ditch the grease splatter and cook it off the stove altogether.
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Make Copycat Texas Roadhouse Cinnamon Butter In 2 Easy Steps (With Just 4 Ingredients)
If you, like many others, rave about Texas Roadhouse's cinnamon butter, you can make it at home with some pantry staples in only two easy steps.
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How To Give Your Pan-Seared Scallops The Perfect Crust
Making scallops doesn't have to be complicated -- with these expert-approved tips, home chefs can achieve a perfect crust on pan-seared scallops every time.
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For More Flavorful Pizza With Little Effort, Swap Out The Base Ingredient
If you want an easy dinner but one that's bursting with flavor, don't reach for a premade pizza crust. Instead, choose this instead as your base.
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How To Know If Butter Is At Room Temperature
When a recipe, specifically a baking recipe, calls for room temperature butter, you need to make sure you have it. Here's how to tell if it's right.
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The 30-Minute Heating Rule For Cast-Iron Steak With A Crispy Caramelized Crust
Sure, steaks should be cooked hot and fast, but did you know that there is a 30-minute heating rule you need to follow for the best crust of your life?
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How To Toss Food In Your Skillet Like A Michelin-Rated Chef
You don't have to be a fancy, trained chef to toss your food in a pan -- but you should take the advice of one, as it can get messy without proper technique.
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Do Charcoal Filter Splatter Screens Actually Prevent Cooking Odors From Spreading? We Asked An Expert
A charcoal filter splatter screen may seem like a dream come true to stop mess and smells, but which foods do they actually work best for and why?
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The Step You Can't Skip When Washing Cucumbers
Sanitizing your cucumbers once you've brought them home from the grocery store is vital — especially if you like to enjoy them with the skin on.
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Doughp: Here's What Happened After Shark Tank
Doughp sought to bring something loved by many to the many -- it created an as-is edible cookie dough, both safe and delicious. But what did the Sharks think?
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Delicious Canned Biscuits Upgrades That Will Blow Your Taste Buds Away
Canned biscuits are quick and tasty. But there are a multitude of ways you can upgrade them -- from topping with seasoning to air frying.
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Why Does European Butter Taste Different From American?
Understanding the difference between European and American butter saves you time, money, and heartache, knowing you snagged exactly the right style for your dish.
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The Best Way To Cook Fish After You've Put The Grill Away
When you have already tucked your barbecue away for the season, consider this expert-approved way to cook fish that will still achieve that ideal crispy sear.
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Turn Your Greek Yogurt Into A Banana Pudding Dream With Just 3 Ingredients
If you have Greek yogurt and bananas, you're two-thirds of the way toward a banana pudding knock off that will knock your socks off. Just add one more thing.
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Bury Your Fried Chicken Before Cooking It For A Crispier Bite
When you are making fried chicken from scratch, don't forget this expert-approved tip for a crunchy, crispy exterior every time.
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The Best Oil To Season Your Cast Iron Skillet Isn't Olive, Canola, Or Vegetable Oil
Maintaining a cast iron skillet takes a lot of time, energy, and seasoning -- this expert-approved oil might just be the best ingredient for the task.
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How Are Eggs Pasteurized Without Cooking?
Pasteurized eggs can be pricey and tough to locate -- not to mention the complicated, high temperature process that the food endures to earn the fancy label.
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Why You Should Start Cooking Your Steaks In A 'Butter Bath'
A good steak is a meal made in heaven, but you can kick things up even further and add tenderness by using a technique known as a butter bath for your meat.
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The Boxed Mix You Can Substitute For Flour And Still Get Seriously Great Cookies
You want to make cookies, but you ran out of flour -- luckily, if you spot this one boxed mix in your pantry, your plans for the homemade cookies can continue.
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Cook Your Fish On The Griddle For More Flavorful Results
To make sure you get the most out of your fish, we spoke to an executive chef Juan Cabrera to find out the best way to cook this delicate protein.
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