The Best Festive Alcohols To Use In Traditional Trifle
There's always room for dessert, especially one as gorgeous and delicious as a traditional trifle. Make one even better with some excellent festive alcohols.
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The Creamy Ingredient Swap For Butter That Yields Fluffier Cookies
If you want to create a super fluffy homemade cookie, you might want to try swapping out your butter with this common kitchen staple instead.
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The Ideal Type Of Cheese To Pair With Steak
Searching for the right cheese to top your steak with (or enjoy on the side)? This expert has a recommendation for the best cheese to pair with steak.
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The Clever Way Italians Build Their Lasagna
Homemade lasagna is often delicious -- but it isn't always structurally sound. Follow these expert-approved tips for a perfectly authentic lasagna every time.
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The French Toast Mistake That's Making Your Favorite Breakfast Food Dry
When you are making French toast for breakfast, you'll want to avoid this one preparation mistake that could result in an unpleasantly dry bite.
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Take Your Homemade Chili Up A Notch With This Tangy Pantry Staple
To best find out how to jazz up homemade chili, Food Republic spoke to an executive chef to learn his tips and tricks. He suggested this pantry staple.
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Take Homemade Steak To The Next Level With A Drizzle Of Oil
Next time you are making steak, reconsider that butter topping -- olive oil is the expert-approved addition that will elevate the flavors of your steak dinner.
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The Crucial Etiquette Rule To Know While Dining In South Korea
Whether you're visiting Seoul or just stopping by your Korean friend's house for dinner, it's vital to know good etiquette before you dive into a meal.
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The Spicy And Sour Sandwich Ingredient For A Savory Breakfast Upgrade
Easily upgrade your breakfast in seconds with a savory, and deliciously tangy, condiment from Japan that is guaranteed to start your day off with a real kick.
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The Resourceful Origins Of Bibimbap, Korea's Iconic Rice Bowl
Bibimbap is a hot rice bowl that's topped with fresh and pickled vegetables, some protein, and an egg, and it was most likely a genius way to use leftovers.
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How To Make Crispy Chicken Tenders In The Air Fryer Without Breading
It is possible to make crispy chicken tenders in the air fryer without breading, and recipe developer Marye Audet is here to explain how to go about it.
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The Ingredient Shortcut That Will Definitely Ruin Your Tiramisu
Tiramisu contains relatively few ingredients for such a decadent dessert, but there's one that is absolutely non-negotiable and should never be substituted.
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The Essential Flour For Extra Fluffy Pancakes From Scratch
It's possible to make fluffy diner-like pancakes at home, but according to food blogger Rose Sioson, you'll need to make sure you use a particular flour.
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What Really Makes Wendy's Chili Taste So Good? One Ingredient Stands Out
Wendy's' chili is renouned for being better than it should be considering it uses leftover patties. That's thanks, in part, to this one special ingredient.
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Bleached Vs Unbleached Flour: What's The Difference When Baking Cake?
You might think that bleached and unbleached flour are virtually the same thing, but when it comes to baking cakes, you'd be wrong -- here's how to use both.
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Here's Why Ribeye Is The Best Cut For A Steak Sandwich
It's no secret that ribeye makes for a tasty and tender steak sandwich. We spoke with Laura Ascher, owner of Cast Iron Skillet Cooking, to find out why.
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The Creamy Store-Bought Ingredient To Elevate Roast Chicken
Roast chicken is a great weeknight dinner but there is one special way to dress up a plain chicken if you're craving something creamy, according to this expery.
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The Secret To Complex Chocolate Cookies Is A Popular Mexican Pepper
If you want to (literally) spice up your cookies and make them more complex, you should try adding a popular chile, according to one baking expert.
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What's The Best Way To Cook Delicata Squash And Is The Skin Edible?
Food Republic spoke with recipe developer Sabrina Rudin about how to cook delicata squash, and whether or not you can eat the skin.
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The Citrusy Secret To Making Your Frozen Fries Taste Like Heaven
Frozen french fries are convenient, but they can be pretty bland. Luckily, there's a citrusy secret that can transform them into something truly heavenly.
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The Best Beef Cuts To Use For Chimichurri Steak
While chimichurri steak can be made with just about any cut of beef, there are a few select cuts that perform particularly well in the dish.
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Is There A Way To Prevent Fish From Sticking To Foil?
Say farewell to crispy fish filets sticking to aluminum foil with this exclusive tip from corporate chef Johnnie Gale, you'll be thanking us later.
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Making A Quick Lentil Hummus? Here's The Variety You Definitely Want To Use
Lentils can make a great swap for chickpeas when you’re making hummus. According to vegan food recipe expert Jem Mantiri, this is the best type to use.
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The Alcohol That Makes Baked Goods Taste Richer, Deeper, And A Little Smoky
Booze and dessert is a combination for the ages, but what's the best alcohol for baking and how do you use it? Our expert shares her best tips.
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Upgrade Your Next Aglio E Olio With This Fermented Ingredient
Aglio e olio is a classic pasta dish that is beloved for its simplicity. You can easily upgrade this dish by adding one fermented ingredient.
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Is Water The Key To Better Fried Chicken?
Have you ever heard of steaming or even boiling your chicken before frying it? Could using water make your fried chicken better by locking in moisture?
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The Genius Way Butter Can Make Serving Your Next Pie Easier
No matter how perfect the pie, slicing into it can be a treacherous task. Avoid risking ruining the look, and making a big mess in the process, by using butter.
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