The Only Flour You Need For Perfect Oatmeal Raisin Cookies
This special type of flour that's easy to buy or DIY is the key to oatmeal cookies that are chewy, moist, and flavorful, with no dryness in sight.
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Martha Stewart's Tip For Reviving Hard Parmesan Cheese
Nothing is worse than reaching for your parmesan cheese and finding out its dried out. Fortunately, Martha Stewart shows us how to refresh it.
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For The Most Flavorful Instant Mashed Potatoes, Skip The Water
Instant mashed potatoes can be a blessing for your weeknight dinner routine, but there's a way to make them richer and more flavorful - sub this for the water.
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Bobby Flay Revamps Barbecue Sauce With A Red Wine Twist
Leave it to Bobby Flay to find a fun and tasty way to amplify barbecue sauce. The "Grill It!" chef adds some red wine to the mix to bring out the flavor.
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The Clever Reason Chopsticks Are Slanted
Some chopsticks have narrow, tapered ends, while others are more blunt, and these shapes are suited to the cuisines and histories of their countries of origin.
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What Is A Gastrique, And How Do I Cook With It?
A gastrique is a light French sauce that can immediately upgrade your dish by adding flavor complexity, but there are so many different ways to make and use it!
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The Yeast Mistake That Stops Bread From Rising
Yeast is like Goldilocks - you don't want to feed it anything too hot or cold. Scalding it with boiling water will kill it, preventing your bread from rising.
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The One Type Of Sauce To Keep Far Away From Your Instant Pot
If you're cooking your dinner in an Instant Pot, you absolutely need to keep anything with dairy away from the pressure cooker, as it will curdle fast.
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Tyler Florence's Texture Tip For Perfect Burgers
Many factors go into making the perfect burger, but chef Tyler Florence believes he's mastered one by focusing on the texture of burgers and the meat blend.
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The Oil Mistake Everyone Makes When Cooking Steak
Home cooks might be intimidated by cooking steak in super-hot oil, but avoiding this one mistake can make the process less risky and lead to better results.
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Skip Preheating For The Best Pound Cake Around
If you want the best pound cake ever, there's one big baking tip to keep in mind - skip preheating your oven. Using a cold oven will help it rise better.
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How Long An Open Jar Of Pickles Lasts In The Fridge
You might think pickles last forever, even after opening, but you actually need to follow specific timeframes and recognize spoilage to avoid getting sick.
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Carla Hall's Worst Kitchen Nightmare
Carla Hall is not only a world-class cook, but she's an accomplished baker to boot. Even so, she's only human, and like us all, has made some mistakes.
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Which Side To Cook Salmon On For The Best Flavor
If your salmon filet comes with the skin on, you absolutely must start cooking one side of the fish over the other, or you could wind up with a soggy result.
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How To Clean Every Crevice In Your Knife Block
You may think that because you wash your knives, you don't need to wash your knife block. Alas, gunk can build up quickly, so clean it every few weeks.
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Expert Tips On How To Make Restaurant-Quality Scrambled Eggs At Home
You don't have to splurge on expensive equipment or ingredients to create delicious and fluffy scrambled eggs, but there are a few tips worth following.
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Pita Bread Is Your Secret Weapon For No-Crust PB&J
If your little kid at home refuses to eat the bread's crust, perhaps it is time to consider swapping the traditional white bread for a naturally crustless pita.
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Why You Should Roll Salmon Steaks Before Grilling Them
There are plenty of ways to grill salmon, but if you aren't taking the time to roll it first, you're going to end up with an unevenly cooked fish.
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Giada De Laurentiis' Bold Secret Ingredient For Bucatini Pasta
Giada De Laurentiis, veritable queen of pasta, has done it again with another unexpected but wow-worthy pairing. For extra umami, she mixes in miso to bucatini.
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11 Dishes Ina Garten Improves With A Secret Ingredient
Ina Garten has been dishing out food advice to home cooks everywhere for years. Some of her most noteworthy dishes shine thanks to secret ingredients.
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The Most Common Mistake People Make With Eggs Benedict, According To An Expert
Eggs Benedict can be a tricky dish to master, from poaching the eggs just right to making the perfect hollandaise sauce. But there's one big mistake to avoid.
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The Reason Your Homemade Ice Cream Cones Turned Out Soggy
Homemade ice cream cones can turn out soft and soggy all too easily, but minding both the batter and the cooking process can help you make them perfectly crisp.
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What Is Tres Leches Cake And Why Doesn't It Get Soggy?
Generally, a tres leches cake boasts a light and airy sponge, which allows the milk to soak into its pockets without overly weighing down the dessert.
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Chef Reveals The Canned Foods They Will And Won't Buy
Chef Harris Mayer, owner of Creamline, weighs in on the canned food debate. Here's what he likes and what he doesn't. Garbanzo beans get a big thumbs up, fyi!
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Make One Easy Switch To Avoid Burning Fresh Garlic Forever
How many times have we thought we had perfected a dish only to burn that delicate yet pungent garlic? Do this one switch, and make that a thing of the past.
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How Long You Have To Eat An Open Container Of Pesto
Once your pesto has been opened, you should close its lid tightly, store it in the refrigerator, and plan to finish it quickly: within three days is best.
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Swap Tortillas With Bao Buns For Next Level Birria Tacos
The next time you indulge in Tijuana's special, birria tacos, try switching out the traditional corn tortillas for soft, spongy Chinese bao buns.
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