How To Reheat Rotisserie Chicken To Keep The Skin Nice And Crispy
Nothing is sadder than floppy skin on a rotisserie chicken, so use our recommended method to reheat the meat for a crisp outside and juicy interior.
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How A Near-Empty Mayo Jar Can Shake Up Your Next Pasta Salad
To use up those annoying leftovers in a mayo jar that you can barely reach, toss in some pasta salad for a delicious, convenient, portable meal.
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The Temperature Secret To Correctly Stretch Pizza Dough
If you want the best homemade pizza ever, temperature really matters. If not you use dough that's too cold, it won't stretch or bake properly.
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Pasta Is The One Ingredient Your Pizza Has Been Missing
When pasta noodles are used as the base of a pizza, they bake up crispy, crunchy, and caramelized on the outside, while the center stays soft and velvety.
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The Creamy Ingredient Bobby Flay Dollops Into His Scrambled Eggs
There are, perhaps, a thousand ways to make scrambled eggs, but Bobby Flay's version features a type of dairy not often found in American homes.
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Enchiladas Divorciadas Use 2 Canned Sauces For A More Complex Flavor
For those who can't decide between green and red enchiladas, the divorciadas style of the dish uses both, creating a taste that's the best of both worlds.
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12 Egg Slicer Hacks You Shouldn't Go Another Day Without
Your egg slicer is good for more than just eggs, and it can be used as a versatile kitchen tool for slicing an assortment of foods into perfect rounds.
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The Mistake You're Probably Making When Reading A Recipe
Reading a recipe may seem straight forward, but some of the language can be tricky. Here's what you need to know to ensure success every time.
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The Cold Water Hack That Cooks Pasta Faster Than You Can Eat It
If you want to cook pasta quickly, skip the boiling water. That's right - cooking noodles in cold water can speed up the process and lead to a silkier sauce.
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The Best Type Of Ribs To Buy For Braising
Braised short ribs are a delectable way to enjoy low-and-slow cooked meat but there's one best type of rib to buy for this dish that makes it perfect.
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Is There A Flavor Difference Between Pork Shoulder And Pork Butt?
Pork shoulder and pork butt might sound like they are wholly different cuts of meat but they have big differences. Here's how the flavor is translated in each.
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How To Store Cooked Rice So It Doesn't Dry Out
Rice is one of those ubiquitous sides that goes with everything, and it's so easy to batch prep. But how do you store it without it drying out?
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How To Open A Pineapple Without Using A Knife
If you want to try that viral hack for cutting open a pineapple without using a knife, there's more than meets the eye. Here's what to know before starting.
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13 Ways To Take Store-Bought Cinnamon Rolls To The Next Level
So you've bought some cinnamon rolls and you want to know how to really kick 'em up a notch! Great news -- because we've got lots of ways to do just that.
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The Smoky Alternative For Meatloaf That Will Appease Ketchup Haters
Ingredients like molasses and apple cider vinegar in barbecue sauce complement meatloaf in a similar way that ketchup does, hitting sour and sweet flavor notes.
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12 Ingredients You Should Be Using In Your Lasagna
From tasty and vibrant saffron to miso paste, we've got the ingredients you should be using in your lasagna. Go for the wow factor, and kick it up a notch.
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Why Your Garlic Sometimes Turns Green And How To Prevent It
Garlic that has turned an unappetizing blue-green color results from a natural chemical reaction, which can be slowed or prevented using a few simple tips.
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What Do Bay Leaves Actually Taste Like?
Bay leaves are an incredibly versatile herb that can be used in a number of dishes (and can be a natural air freshener too). But what do they taste like?
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The Trick To A Better Rice Bowl Is Aggressively Seasoned Toppings
For rice bowls that aren't bland, follow our tips for choosing flavorful toppings and seasoning them strongly so they can stand up to the grain base.
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The Easy Way Ina Garten Makes Her Breakfast Bacon
Want extra crispy bacon that's easier than saying one, two, three? Follow Ina Garten's method and put your pork into the oven for deliciously crunchy results.
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The Creamy Mayo Alternative That Gives Your BLT Sandwich The Salad Treatment
For mayonnaise haters, this condiment adds the right amount of tang and creaminess to a BLT, without that characteristic mayo texture that some of us loathe.
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The Melted Chocolate Hack That's Ideal For Spring Picnics
This easy chocolate dessert is meant to melt in the spring sunshine, so you won't have to worry about collapsing cakes or puddles of ice cream at your picnic.
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The Whisking Mistake That Causes Disappointing Eggs
Even if you whisk your eggs thoroughly in hopes of making the fluffiest scrambled eggs, you might be making a serious mistake with the timing.
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The Controversial, But Crucial Step You Need To Know For Better Stir-Fries
Stir-fries are quick to cook and delicious to eat, but there's a traditional (and controversial) step that you shouldn't overlook to tenderize your meat.
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A Dish Towel Is The Key To Bobby Flay's Rolled Omelet
For those aspiring to elevate their omelet-making skills, Bobby Flay offers a dish towel tip for creating a French-style omelet that's rolled instead of folded.
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There's A Wrong Way To Use A Mortar And Pestle For Making Guacamole
A molcajete, or Mexican mortar and pestle, makes the most flavorful guacamole, but you have to add the ingredients in a certain order to avoid a watery result.
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Should You Be Reusing Your Cooking Oil?
Throwing out a whole pot full of oil can be messy and wasteful, but learning how to clean and reuse it comes with a learning curve, as well.
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