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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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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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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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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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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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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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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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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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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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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What's The Ideal Cut Of Beef To Use In Ragu?
When making beef ragu, skip out on the steaks you might enjoy pan-seared or grilled and reach for a cheap, flavorful cut that turns out perfectly tender.
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Your Steak Marinade Has Been Missing A Sweet Southern Staple
Bored of simple steak marinades? Use a beloved Southern beverage to make any cut of beef more tender, with a deliciously complex flavor profile.
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Never Break One Cookware Rule When Cooking With Greek Yogurt
If you're using an aluminum pan and cooking with Greek yogurt, you're making a big mistake and here's why: Greek yogurt is much more acidic than you think.
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Add One Smoky Seasoning And Your Steak Will Taste Restaurant-Worthy
If you want to take your steak to the next level, this smoky seasoning may be just what you need to amp up the flavor and texture.
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Pickle Brine Is A Game-Changer For Your Salad Dressings
Are your dressings tasting a little flat? We got some advice from a pro chef on how to include pickle brine for more complex and delicious salads.
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When To Score Meat For Better Texture And Flavor
Scoring meat might seem intimidating, but if you learn which cuts benefit the most from this technique and how to do it right, it makes any meal better.
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Spice Up Meatloaf Night With A Korean-Inspired Glaze
There are a million and one ways to make a meatloaf, but if you haven't tried a Korean spin on your meatloaf's glaze, you're missing out on a world of flavor.
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Experts Reveal Why Restaurant Mashed Potatoes Always Taste Better Than Homemade
If you've ever wondered why your homemade mashed potatoes somehow never measure up to restaurant ones, here's why, according to some experts.
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Which Ground Turkey Blend Is The Best For Meatballs?
Using ground turkey is a simple way to prepare easy, delicious meatballs in a pinch. To achieve the absolute best texture, use this turkey blend.
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How Long Does Fresh Pasta Take To Cook?
We're all likely familiar with cooking packaged, dried pasta for about 8 minutes, but what about if we make it fresh? Just how long does it need to cook?
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The Crispy Reinvention Your Potato Salad Needs
Potato salad is a reliable favorite - creamy, versatile, and always delicious. But why not elevate it by adding a crispy twist the next time you make it?
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What's The Difference Between Marzipan And Fondant?
If you're into baking you've probably heard of marzipan and fondant. But do you know the differences between these two ingredients?
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