Opening a can of salmon to find a bunch of strange white stuff on the meat can be disconcerting. We went to the experts to explain what it is and if it's safe.
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Any picanha steak cut, whether grilled over charcoal or smoked low and slow like a brisket, needs a few friends on the plate. Here's what to serve.
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Scott Groth, chef at I'd Rather Be A Chef, explains what the free chips and salsa at Mexican restaurants can tell you about the rest of the menu.
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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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Calling the ingredient "bitters" may be a disservice to it. To find out exactly what bitters are and why some cocktails need them, we spoke with an expert.
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Bay leaves are known for injecting flavor into dishes. We spoke to an expert to find out if they really make a difference in soups, stews, and sauces.
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If you love to eat eggs, you might have noticed that the color of the yolks can vary from carton to carton. We spoke to an expert to find out what this means.
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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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Baking is always an excellent skill to have, and using this expert-approved soaking technique can ensure you have perfectly moist cake every time.
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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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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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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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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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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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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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If you want to give your chicken wings a serious flavor boost, all you need to do is try adding this one expert-approved soda to your chicken wing glaze.
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Poaching eggs is a notoriously complex culinary task that can be daunting for home cooks, especially when serving a hungry crowd. But it can be done!
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Recipe developer Marye Audet told us how to use the air fryer to turn cooked noodles into a crispy, savory bite for a brand-new, satisfying snack.
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We all know that, traditionally, stroganoff is made on the stove. However, if you want extra tender beef, you should ditch the stove and try something else.
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When you're serving decadent crab legs, there's no reason to just melt some butter and call it a day. For upgraded butter sauce, this is the technique you need.
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It’s possible to grill a booze-free version of beer can chicken using Coca-Cola for a tasty and juicy result. Here’s how to do it.
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No butter? No problem! There are other types of fat you can use in a pie crust, and this particular savory one does wonders for many types of pie.
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A good club sandwich is all about the layers of different flavors and textures, but you need to add your ingredients in the right order. Here’s how.
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Having a wine night and staying on top of your budget are not mutually exclusive. With these picks from Total Wine, you can have an affordable night in.
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Beef stroganoff is comforting, creamy, savory, and classic, but it can all be ruined with the wrong cut of beef. Here's the best choice, according to an expert.
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Whether you're just sipping a glass of red or diving into the world of winemaking, you may be wondering, what are tannins, anyway? We've got expert answers.
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With the current egg shortage going on, we've consulted the experts to uncover some high-protein substitutes you can try out in place of your eggs.
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