The Best Way To Wrap A Sandwich So It Doesn't Get Soggy
Whether for your next picnic or simply your work lunch, knowing how to keep your sandwich crisp and fresh, rather than a soggy mess, is game changing.
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The Easiest Way To Upgrade Store-Bought Pesto
Jarred pesto is a fantastic tool in any quick cook's arsenal, but you can improve the canned taste with just a few quick upgrades. Here's how.
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Why You Should Never Crack Eggs Into A Cold Pan
Cooking your eggs is more than just plopping them in your skillet. Find out why it's important to always heat up your pan first before frying your eggs.
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Why You Shouldn't Order Spicy Food At A Business Dinner
It may seem like the rules of etiquette are arbitrary, but avoiding spicy dishes at a business dinner is one of the most logical things you can do.
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Why Your Lean Ground Meat Needs A Spoonful Of Mayo
Lean meat can be a great choice that's full of flavor. However, if you want to retain its moisture, it's time to add a little mayonnaise to your mince.
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Banana Bark Is The Freezer Snack You Didn't Know You Needed
Peppermint bark, date bark, chocolate pretzel bark, there are a million ways to make this delicious treat. Meet the newest social media sensation: banana bark.
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How To Warm Store-Bought Tortillas For The Best Possible Flavor
Store-bought tortillas can be a fantastic time saver, but how do you ensure the ultimate experience? Well, start by warming your tortilla up before serving.
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The Pumpkin Butter Hack For Ultra Sweet And Creamy Coffee
There are a million ways to drink coffee, but if you're looking for a pumpkin spice latte (or drip coffee) off-season, all you need is some pumpkin butter.
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The Missing Ingredient In Your Favorite Grilled Cheese Is Instant Ramen
Okay, hear us out: The viral grilled cheese with ramen noodles really is the best way to enjoy a crunchy, chewy, cheesy grilled cheese sandwich.
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Switch To Bread Flour For The Fluffiest Pancakes Of Your Life
Pancakes should soft, fluffy, and preferably stacked in a dizzying tower of syrupy delight. But for the fluffiest pancakes of your life? Try bread flour.
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The Odd Asparagus Etiquette People Followed In The 1950s
Asparagus may be awkward to eat, but the rules of etiquette surrounding the vegetable are actually there to make things a bit easier even if they are strange.
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Simple Ingredients That Take Canned Beans From Boring To Brilliant
Canned beans can be incredibly boring. But did you know there are simple ways you can level up your canned beans. These ingredients will help boost flavor.
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The Strategic Reason Grocery Stores Mist Their Vegetables
The real reasons why grocery stores their mist produce with water has shockingly little to do with making fruits and veggies last longer or taste better.
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How To Clean A Cast Iron Pan, The Short Way And The Long Way
Learn how to clean your cast iron skillet with a short method that takes a few minutes, versus a long method for a deep clean that removes rust.
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Caviar Is Now Everywhere, And On Everything
Traditionally caviar was served on blinis, maybe with a little smoked salmon. Nowadays, it's served on just about anything trendy you can think of.
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Why You Need A Mason Jar Lid For Homemade Egg Sandwiches
If you want neat, round eggs for restaurant-quality, perfectly balanced breakfast sandwiches, screw the ring off of a mason jar and use it for cooking.
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Why Frozen Food Is Safe To Eat Without Added Preservatives
This is the science behind the powerful effects of freezing foods, and why frozen products can travel thousands of miles without any added preservatives.
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Ina Garten's Trick To Free Stubborn Pomegranate Seeds
Pomegranates may be one of the most beautiful fruits but also one of the most difficult to work with, unless you use Ina Garten's trick to free stubborn seeds.
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Amplify Citrusy Beers With Orange Juice And Never Look Back
Want to jazz up your beer to make your brunch or pool hangout feel more luxurious? Try adding a burst of orange juice to citrus forward beer.
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The Lasagna Tip Giada De Laurentiis Gave To The Royal Family
Giada De Laurentiis once gave the royal family tips on making the best lasagna ever, and her astute advice focused on the sauce and resting time.
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What Is Red Rice And How Do You Cook It?
With its ruby jeweled hue, red rice is a stunning addition to your plate, but what exactly is it, and how is it different to cook from white rice?
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Unexpected Ingredients To Upgrade Fried Eggs
Fried eggs are nutritious and quick to make. Here's some ingredients you might not think about when frying up your next pair of eggs. Pickle juice anyone?
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What Is Vertical Layer Cake?
For every occasion, there is the perfect cake to go along with it. But if you want to switch things up and serve something new, try a vertical layer cake.
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How To Cut Dragon Fruit, And What To Do With The Shell
This is how to easily cut the flesh of a dragon fruit, plus creative ideas for how to use the skin as a serving vessel, in your cooking, and more.
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Why Your Bacon Is Burnt And Undercooked At The Same Time
If your bacon always turns out floppy and soggy, yet burnt in some spots, you're likely making a mistake that seems totally innocent at first.
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How To Eat Escargot Like A True Parisian
Escargot is a popular dish in haute-cuisine beyond the borders of France, but here is how you can eat the little molluscs like a true Parisian.
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What Is A Reverse Martini?
It seems that every day, there's a new style of martini to try, but though you may not have heard of a reverse martini, it's actually a classic.
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