Here's Why Your Meatloaf Always Falls Apart When You Cut It
Meatloaf is a beloved comfort dish, but if yours consistently crumbles because it's too dry, try adding this one ingredient to your meat mixture.
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For A Better Bowl Of Oatmeal, Stop Using Just One Type Of Oats
Oatmeal has been a breakfast staple for centuries, but it can be a little boring. Here's how using different types of oats can turn into quick favorite.
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Eggmazing Egg Decorator: Here's What Happened After Shark Tank
Two friends watched their families make Easter eggs and the ensuing mess and vowed to change the way children decorated eggs, but how did they handle the Tank?
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The Best Fish Sauce Substitute Is Probably Already In Your Kitchen
Craving some fish sauce but don't have any on hand or happen to be vegetarian? No need to panic, you might already have the best substitute.
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Elevate Your Banana Bread With One Creamy Topping
While banana bread may be great on its own, it's even better with a creamy topping that comes together in minutes and can even be customized.
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The Absolute Best Type Of Wine To Use In Beef Bourguignon
Beef bourguignon is a classic French stew often associated with Julia Child. One key to success in this comforting dish is choosing the right wine.
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One Snack Food Your Air Fryer Can't Make Properly
Your air fryer may not be the answer for your popcorn needs. Here's why you might want to avoid this appliance when making the movie night snack.
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How To Substitute Canned Green Beans For Frozen
Canned green beans are perfect in a pinch. But, if you want to substitute them in place of frozen green beans, you'll have to make a few adjustments.
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The Unexpected Ingredient That Prevents Your Salad Dressing From Separating
Chef David Kirschner, CEO and founder of dineDK Private Dining, shared his tips for making restaurant-quality, silky-smooth dressings that won't split.
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Kanga: Here's What Happened After Shark Tank
The plucky college-aged founders of Kanga Coolers gave a very compelling pitch on Shark Tank, but did they find success during their appearance and afterward?
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13 Foods You're Not Cooking In Your Air Fryer But Should Be
While you love your air fryer, you might not be taking full advantage of it. For newbies and old pros alike, here's food you should cook in an air fryer.
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Transform Sheet Pan Drippings Into A Delicious Sauce
A sheet pan dinner might seem like it couldn't get better or more convenient, but making a sauce out of the leftovers kicks up the flavor in no time.
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The Seasoning Mistake That's Ruining Your Ground Turkey
Ground turkey had an undeserved reputation for being flavorless and dry, as you just have to season it right to make it flavorful and exciting.
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Eggs Are Expensive — Store Them Properly So They Last
Find out how long the eggs in your fridge are really good for, whether they're whole, separated into yolks and whites, beaten, or even boiled.
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The Common Pantry Staple To Fix Watery Beef Stew
If you want to thicken your beef stew without the taste of raw flour or cornstarch (or simply don't want to make a roux or slurry), use this instead.
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Why It Pays To Use A Serrated Knife When Cutting Homemade Fries
If you're looking to get the crispiest, crunchiest french fry at home, then it's time to put away the mandolin or straight-edged knife. Use this instead.
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The Temperature Tip For Crispy, Yet Soft Sugar Cookies
If you want your sugar cookies to be crispy on the edges but soft and perfect in the center, you need to make sure you bake at the right temperature.
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How To Seamlessly Add Veggies To Your Eggs – No Chopping Required
Whether you're making a breakfast scramble or a hearty omelet for dinner, you can cut your prep work in half with this one easy trick: break out your blender.
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The Juicy Reason To Reheat Meat In Aluminum Foil
If you are thinking about reheating some meat, you may want to get out some aluminum foil first. Here's what to know about cooking leftovers in foil.
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Break Out The Brine, Even If You're Short On Time
The technique of brining has a far wider application than holiday birds like Turkey alone, and most meats don't need to be left soaking overnight.
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Take Inspo From A Popular Pasta For Your Next Batch Of Deviled Eggs
If you want to dress up your deviled eggs in a delicious yet elegant way, then you should turn to this one simple but tasty classic pasta dish.
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Why Cornstarch Is A Key Ingredient For The Perfect Batch Of Cookies
If you're looking to bake pillowy soft cookies -- the softest you've ever had -- then you need to add a bit of cornstarch to your dough. Here's why.
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For Crispy Frozen Fries, Ditch The Baking Sheet
Soggy frozen fries couldn't be more disappointing, so use a different piece of baking equipment in place of a sheet pan for the crispiest results.
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Grill Masters Reveal The Most Underrated Cuts Of Steak You'll Wish You Knew About Sooner
With so many cuts of steak out there, there's a good chance you haven't tried them all. These are some underrated ones you'll wish you knew about.
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The Secret To Picture-Perfect Food Plating Is Mastering One Technique
Food Republic spoke exclusively to chef Richard Sandoval to find out the secret technique that's a must for fuss-free professional-looking food plating.
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Oyster Sauce Is The Flavor Upgrade Your Stir Fries Deserve
Whether you're looking to spruce up a bag of frozen stir-fry or make it from scratch, keep oyster sauce handy for the ultimate flavor upgrade.
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How To Make Collins Spears At Home For Your Next Cocktail Party
If you want to make ice that perfectly fits into a Collins glass, you're going to need Collins spears -- but making them can be tricky. Here's how.
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