There are many types of wood available when it comes to smoking meats, but for pork shoulder and pork butt, our expert says always go with this choice.
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We're breaking down the do's and don'ts of peeling hard-boiled eggs -- because the task can be a real chore. Fortunately, we've cracked the case wide open.
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If there was one thing Anthony Bourdain knew, it was cooking, so when he said this is the one step to never skip with steak, we believe him.
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Meal prepping is a great way to cut down your cooking time, but preparing these veggies too early in the week will turn them brown and unappetizing.
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Looking for flavorful ways to ramp up canned collard greens? The good news is there are plenty of delicious mix-ins that will take your dish to new heights.
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Wrapping hot dogs in bacon doesn't just impart a texture change to this classic backyard staple. It also adds more juiciness and a smoky flavor.
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Baked Brie cheese is a delight, but adding a touch of smoke into the mix can completely transform your dish, especially if you accompany it well.
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Bobby Flay is a lover of good barbecue. When grilling for the 4th of July, one dish that always appears at his cookouts is a helping of pork chops.
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There's a lot you can do with chicken. But, according to an expert butcher, there are certain cuts you should buy, and some you may want to avoid.
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To figure out exactly which bread is the top-notch choice for building the best sandwich with chicken, tuna, and egg salad, we turned to an expert.
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Join us as we explore the tips and tricks that Ina Garten has taught us about cakes, from how to keep crumbs out of icing to steering clear of fake vanilla.
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The oil in your marinade is essential for adding moisture and flavor to your protein, but too much oil can get messy and negatively effect the taste.
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Sick of milk going bad before you can use it? Freeze it! Just be sure to follow these guidelines to ensure you always have a stash of dairy on hand.
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While keeping a frozen bird on hand for when you want a rotisserie chicken is convenient, using a fresh bird will completely elevate the final result.
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Pork shoulder and pork butt are flavorsome cuts with some subtle differences in how they can be prepared and used. Here's some expert advice on cooking them.
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There are many cuts of steak that perform well on the grill, but an expert told us that this one should stay off the grill and be cooked differently.
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Meal prepping for the week can be intimidating, but according to an expert, it's best to focus on one meal rather than try to plan out all three.
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Unrefined oils, like walnut oil, are much more sensitive to heat than their refined counterparts. So there's tips to always keep in mind when cooking with them.
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No one wants to spend hours deboning a chicken. To make things easier, try the wishbone trick and get the breast meat off the bone with ease.
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Pork shoulder and pork butt come from surprisingly similar parts of the pig, but they are distinct cuts of meat and perform better in unique circumstances.
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While it's true that marinades can make meat and plant-based proteins extra flavorful, there's a delicate balance of ingredients needed, including salt.
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Andrew Zimmern, known for his love of Chinese cuisine, notes that to get the best texture in your dumplings, you need this one specific vegetable.
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Tabitha Brown, viral vegan social media star and best-selling author, has the best tip for cooking your vegan burger, and it doesn't involve a grill.
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The founders of Inirv went on Shark Tank to get funding for their smart stove knob that you can turn off with the push of a button in an app.
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If ground beef was on sale at the store and you want to freeze the excess, try freezing it first. Doing so will provide a ton of extra benefits.
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There's a science to crafting the perfect marinade, which usually contains oil, sugar, salt, spices, and - most crucially - acid. But don't add too much.
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Although we are trained to put marinated meat in the fridge, you will have better results if you marinate it at room temperature (for less than 2 hours).
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