How Giada De Laurentiis Turns Store-Bought Cookie Dough Into Cereal
Giada De Laurentiis knows the best way to make her own cookie cereal for a delicious morning treat, and no, you don't make the dough yourself.
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Gordon Ramsay Never Whisks His Scrambled Eggs
While many professional chefs prefer the low-and-slow method of cooking scrambled eggs, Gordon Ramsay has a different technique involving bursts of high heat.
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How Often To Clean Your Air Fryer For The Best Tasting Food
While an air fryer seems like it doesn't need much maintenance, the truth is you should clean it more often to have the best tasting food and efficiency.
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15 Types Of Mushrooms & What To Cook With Them
Though mushrooms may not exactly be a mystery, there are enough types out there to leave you stumped on which ones to choose and how to prepare them.
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The Easiest Way To Crack An Egg With One Hand
It's a mistake to crack eggs on the edge of your counter. Instead, crack them on a hard, flat surface, such as the middle of your cutting board, with one hand.
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12 Ways To Upgrade Canned Frosting
While canned frosting can taste great on its own, there are plenty of ingredients you can add to it if you want to create a more unique homemade dessert.
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Honey Is The MVP For Perfect Basque Cheesecake
Basque cheesecake is nothing like traditional New York cheesecake, including how it's made or its ingredients. One way to differentiate it more is using honey.
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The Mandoline Hack For Ultra Thin Meat Slices
You might have previously reserved your mandoline for making homemade potato chips, but it's also perfect for preparing extra thin meat slices.
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The Key Difference Between A Balloon And French Whisk
There are many types of whisks, but balloon whisks and French whisks are the most common. They look similar but serve very different functions.
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12 Simple Tips That Will Keep Your Poultry Juicy And Tender
You may be used to cooking poultry considering how abundantly popular chicken and turkey are, but you may not be getting it right every time. Here's how.
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Wrap Your Cookies In Phyllo Dough For A Crispy Bite
Do you like crispy cookies, but you also want a nice, ooey gooey center? It's time for you to wrap your cookie dough in phyllo pastry for an extra crispy bite.
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The Best Type Of Chocolate To Use For Deliciously Coated Strawberries
Coating fresh strawberries in chocolate seems straightforward enough, but the nuances come down to the best type of chocolate to use and the way it's tempered.
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The Best Ways To Liven Up Your Refried Beans
Refried beans are the perfect side dish or dip, and the possibilities for customizing them are nearly endless. Liven up your next batch with these tasty tips.
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The Onions You Need For The Best Bowl Of French Onion Soup
If you want to make French onion soup at home, it's easy enough to do but requires always choosing the right onions - here's the kind that works best.
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Coconut Milk Whipped Cream Is A Serious Dessert Game Changer
Whether you want to skip the dairy or simply have too many cans of coconut milk, you can make the most luxurious whipped cream with coconut.
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The Butcher Shop Find You Need For Restaurant-Quality Steak And Sides
If you're wondering why restaurant steak tastes so much better, it isn't just technique: They often use this kind of fat to cook everything from steak to sides.
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A Dash Of Sesame Oil Elevates Mediocre Store-Bought Mayo
If you sometimes find store bought mayonnaise, well, a little underwhelming, then all you need to do is add this one flavorful ingredient to jazz it up.
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The Dough Poke Test To Tell If Your Bread Is Perfectly Proofed
Proofing, just like baking in general, is an exact science, but one you can learn with experience and some helpful hints -- like the poke test.
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A Hotel Pan Is The Tool You Need To Keep Pizza Toppings Cool
When the weather is hot, it's so easy for fresh ingredients to spoil quickly under the heat of the sun. To keep pizza toppings fresh, grab a hotel pan and ice.
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Tahini Is The Underrated Ingredient Your Baked Goods Need
Tahini can enhance the flavor of cookies, breads, and more, or you can use it as an alternative to the fatty ingredients frequently used in baking.
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Think Beyond Your Basic Board: Introducing Charcuterie Cones
If you've mastered the art of arranging delicious cheese boards, it's time to elevate your game with the next trendy way to serve charcuterie: in cones.
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Why Ina Garten Prefers Dry Over Wet Turkey Brine
When it comes to roasting a turkey, Ina Garten's go-to method is always to dry brine it. Here's why she prefers it over wet brining and how to get started.
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What To Use When You're Out Of Peanut Butter
Running out of peanut butter right in the middle of cooking something is the worst. When that happens, just use one of these peanut butter substitutions.
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Chef Kardea Brown's Quick Trick To Clean Cast Iron Pans Without Soap
Chef Kardea Brown is known for her love of cast iron skillets, and so it makes sense she has the best tips for how to keep these essential kitchen items clean.
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14 Surprising Ways To Use A Can Of Sweetened Condensed Milk
Sweetened condensed milk goes a long way in the kitchen. Here, we're highlighting how you can incorporate this toasty sweetness into lots of yummy treats.
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How To Cook Salmon In Your Microwave, According To David Chang
Cooking fish in the microwave may seem like a big faux pas, but even pro chefs like David Chang advocate for this method. Here's how he does so with salmon.
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How To Fold Egg Rolls Like A Total Pro
No takeout order is complete without a few eggs rolls. While they look and taste complex, it's surprisingly easy to roll and fold them at home.
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