The Step Bobby Flay Never Skips When Grilling Lobster
When Bobby Flay hits the grill with lobster, he makes sure he doesn't put the crustacean straight onto the fire -- he actually parcooks it first.
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How To Toast Coconut In The Air Fryer
Freshly-toasted coconut flakes are well worth making at home, and you can even skip out on preheating the oven if you use the air fryer in a few easy steps.
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Why You Should Be Freezing Your Tofu Twice
Freezing your tofu twice creates pleasantly chewy textures and holes throughout its body, which both trap sauce and absorb it like a sponge.
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'Bake' Brie In Your Microwave And Save Yourself A Ton Of Time
No one can deny the deliciousness of baked Brie, but it can be a bit much to prepare, especially if you're hungry now. Instead of baking, use the microwave.
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Stop Throwing Out Artichoke Stems And Cook With Them Instead
Artichokes are one of the more unusual veggies as most of it is discarded rather than eaten - but if you're throwing out stems, you're doing it wrong.
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Rachael Ray's Tip For Cooking Rice Without A Timer
To prepare rice, Rachael Ray uses a saucepan with a clear lid, which allows her to monitor the water's evaporation without having to babysit the pot.
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Grill Steak In Foil Packets For Easier Cleanup
Grab a few pieces of heavy-duty aluminum foil, and grill your meat and sides in folded packets for perfectly seasoned meals without any of the cleanup.
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Tartiflette Adds A French Twist To Cheesy Potatoes
Do you love potatoes? How about when they're paired with cheese and sumptuous bacon? If you answered yes (and who wouldn't?), it's time to meet tartiflette.
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David Rose's Prime Rib Tip That Prevents Tough Meat Every Time
Instead of roasting your prime rib to the ideal doneness, David Rose suggests removing it early and letting it sit at room temperature for the final stages.
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Why Bobby Flay Prefers To Cook With Cazuelas
Bobby Flay loves cazuelas, mainly for their capacity to distribute heat uniformly, perfect for low-and-slow cooking, thanks to their clay makeup.
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The Creamy Ingredient You Need For Unbeatable Vegan Pizza
If you want to take your vegan pizza and make it even better than you thought possible, you absolutely need to try adding some cashew cheese.
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Ree Drummond's Plastic Bag Hack Makes Omelets Flip-Free
If you can never seen to flip an omelet without mangling it, or it always sticks to your pan, try Ree Drummond's no-flip, no-fry omelet-making method.
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How To Reheat Cooked Oatmeal So That It's Creamy
Reheated oatmeal can be nothing short of gummy and disappointing, so try these easy prep tips to store and heat it properly, creating a creamy result.
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An Expert Weighs In On How To Add Vegemite To Everyday Dishes
Vegemite is a super popular Australian ingredient known for its savory notes. If you want to know how to use it in everyday dishes, consider these expert tips.
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Use Up Leftover Spaghetti In Your Next Breakfast Frittata
You might have never heard of a spaghetti frittata, but this dish is perhaps the most convenient and delicious way to enjoy a leftover pasta dinner.
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Expert Tips For Poaching Eggs For A Crowd
If poaching perfect eggs for a crowd of brunch guests sounds like a nightmare, this expert advice given to Food Republic can help you manage the task in a snap.
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Rachael Ray's Easy Trick For Dicing Avocados For Guacamole
If you're making a batch of guacamole for a large group or party, your slicing hand is going to get pretty tired -- unless you try Rachael Ray's easy trick.
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The Most Common Mistake People Make With Hollandaise Sauce
Food Republic asked an expert about the most common mistake that gets in the way of perfect Hollandaise, and how to avoid messing up this tricky sauce.
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The Pantry Ingredient That Will Remedy Runny Deviled Egg Filling
If you've inadvertently added too much liquid to achieve the deviled egg filling of your dreams, simply whip in some instant mashed potatoes.
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The Easiest Way To Prevent Salmon From Sticking In Your Air Fryer
Salmon is notoriously prone to sticking and other pitfalls, even in a convenient air fryer, but use one clever tool and this problem is easy to solve.
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Aluminum Foil Vs Parchment Paper: Which Is Better For Cooking Bacon?
You can use both foil and parchment to make less messy bacon in the oven, but the two also have their own advantages and pitfalls to be aware of.
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Liven Up Bland Spaghetti Sauce With One Briny Ingredient
If you've got a less than stellar jar of tomato sauce that you want to brighten up, it's time to take a page out of puttanesca's book and grab the capers.
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How Bobby Flay Perfectly Melts The Cheese On His Burgers Every Time
Do you want your cheeseburger to have perfectly melted, ooey-gooey, deliciously drippy cheese every single time? Try Bobby Flay's melting technique.
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A Cast Iron Skillet Is Key To Upping Your Pancake Game
Making pancakes is often a weekend ritual, but you might want to switch up your go-to habits a bit and cook them with a cast iron skillet. Here's why.
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The Ricotta Alternative You Should Try When Making Lasagna
If you're fresh out of ricotta or simply want the most creamy, silky lasagna possible, try this alternative fresh cheese or any of its cousins.
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You Can (And Should) Try Using Your Keurig To Make Ramen
Your Keurig is a kitchen workhorse that can do so much more than just make coffee. Use it to make ramen, too - it's incredibly simple and nearly instant.
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What Makes Mornay Sauce Different From Béchamel?
You've likely eaten Mornay and béchamel before, and learning the difference between the sauces allows you to appreciate their flavors and easily make your own.
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