How To Make Reheated Pulled Pork Just As Moist As The First Time
Reheating pulled pork the wrong way can lead to dry, chewy results. We went to the experts for advice on the best way to warm these prized barbecue leftovers.
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You Only Need 3 Trader Joe's Ingredients For A Fabulous Steak Dinner
Thanks to Trader Joe's wide range of products, a steak dinner (using only three ingredients) has never been easier as a fabulous weeknight meal.
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The Key To Flavorful Store-Bought Veggie Burgers Is A Clever Cheese Hack
While homemade veggie burgers can be packed with flavor, the store-bought kind can be lacklustre. Amp up the taste with this one clever trick.
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The One Ingredient Upgrade For A Caramel Sauce That's Divinely Silky
Are you looking for a new way to spice up your caramel sauce recipe and produce silky results? Well this one ingredient may do the trick. Here's how.
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Ditch The Ground Beef: How To Use Lentils In Your Next Batch Of Stuffed Peppers
The next time you prepare stuffed peppers for a party or for personal consumption, you might want to try swapping out the ground beef for a tasty alternative.
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The Extra Step That Makes Cabbage Soup Irresistible
We spoke with Chef Scott Groth, who shared the secret trick of making the most flavorful cabbage soup by caramelizing cabbage ahead of time.
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The Absolute Best Cut Of Pork For Rich And Flavorful Stew
The next time you want to throw together a rich, flavorful stew, make sure you use this cut of pork. We spoke to an expert, and they said you won't regret it.
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12 Mistakes To Avoid When Making A Cheesy Sauce With Milk
When making a cheesy sauce with milk, there are a lot of ways things can go really wrong. These are some classic mistakes to avoid in the process.
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5 Essential Butter Sauces You Should Know How To Make
One of the simplest (and most delicious) ways to make a quick sauce to amp up the flavor of whatever dish you're making is by using some butter.
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The Best Times To Use Canned Salmon Packed In Water Vs Olive Oil
Canned salmon is a convenient and often cost-effective way to add flavor and protein to many dishes. But which are better suited for water or oil-packed?
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The Butter Mistake You're Probably Making When Scrambling Eggs
If you use butter while cooking scrambled eggs, odds are you are letting it burn -- instead, try this expert-approved method for perfect scrambled eggs.
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Take Club Sandwiches To A New Level With One Roasted Ingredient
The club sandwich is a classic, but that doesn’t mean you can’t experiment. One roasted ingredient is perfect for boosting both the taste and texture.
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What Exactly Is Northern Fried Chicken, And What Makes It Different Than Southern?
Fried chicken is a well known staple in southern cooking, but there's also a northern variation. We asked an expert to explain northern fried chicken.
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What's The Best Cut Of Lamb To Roast And How Do You Make It Tender?
If you're not accustomed to buying lamb, it can be quite challenging to determine the best cut to roast for a reliably flavorful and tender result.
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The Easiest Way To Cook Tender Chicken Wings Without Any Kind Of Fryer
In an exclusive interview with Food Republic, Chef Dennis Littley shares the secret to perfect crispy, juicy chicken wings at home without a fryer.
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Canned Sardines In Oil Vs Water: Which One Truly Makes Waves In Flavor And Texture
Sardines are a divisive fish, but if you're not a fan, it's possible you just didn't like the liquid in which they were packed. Let's expand your horizons.
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No More Dry Chicken: How To Actually Keep Your Rotisserie Chicken Most & Juicy
When your store-bought rotisserie chicken gets cold before you have a chance to enjoy it, consider these expert-approved methods for reheating the dish.
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The Best Way To Prevent Lamb From Drying Out In The Oven
Lamb can be tricky to nail, and it often comes out dry after a stint in the oven. Here are some expert cooking tips on how to avoid that mistake.
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What's The Best Oven Temperature For Cooking Pork Chops?
Food Republic spoke to Chef Matthew Stowe who shared the ideal temperature for perfect pork chops no matter how you choose to cook them. Here's what to know.
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The Canned Ingredient You Need For Quick & Flavorful Beef Stroganoff
Here's the expert-approved trick to getting a semi-homemade batch of delicious beef stroganoff on the table in a hurry -- without sacrificing flavor.
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The Best Way To Cook Chicken Wings For Finger-Licking Taste & Texture
There's one way of cooking chicken wings that tops all the rest when it comes to giving your wings a serious expert flavor and texture upgrade.
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Sandwiches Falling Flat? Here's How To Make A Deli-Style Lunch At Home
A sandwich is always a great lunch, but your own never seem to be as good as what a deli produces. To get you closer to that ideal, we sought out expert tips.
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This Spicy Condiment Is The Easiest Way To Elevate Store-Bought Pizza
Frozen pizza lacking in flavor? The solution is probably already in your pantry. This popular condiment will seriously upgrade your spicy pizza game.
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The Secret Ingredient That Makes Homemade Ice Cream As Smooth As Store-Bought
Making homemade ice cream can be a fraught process, especially if you don't have an ice cream machine. To improve texture, add this one ingredient.
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The Main Ingredient Swap For A Hearty And Meat-Free Chicken Pot Pie
Want to enjoy a delicious, warm pot pie without a meat filling? This one swap can offer the same cozy comfort without meat. Here's what our expert had to say.
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Avoid This Temperature Mistake When Making With Scrambled Eggs
An expert tells us that the number one mistake you could make when scrambling eggs has to do with their temperature, and it's easy to prevent.
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This Tiny Ingredient Will Boost Your Tuna Salad To Gourmet Status Without Extra Effort
A classic tuna salad always hits the spot, but if you want to elevate your next lunchtime dish to restaurant level, consider adding this simple ingredient.
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