What It Means When Pizza Dough Recipes Call For Fresh Yeast
Find out how fresh yeast differs from the dry kind and if you really need to use it in certain pizza dough recipes, according to a pizza expert.
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Why Hatch Marks On Steaks Are Overrated
When you're grilling your steak, you may be tempted to try to get those gorgeous hatch marks, but are they worth it? Our expert argues that they aren't.
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Why It Pays To Dry-Brine Shrimp
Shrimp are a delicate protein, prone to drying out and becoming rubbery. To prevent this from happening, use this one expert-suggested cooking tip.
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How To Make Steakhouse-Worthy Creamed Spinach At Home
We asked the owner of an award-winning steakhouse in Illinois for his best tips when making restaurant-quality creamed spinach at home. Check out his advice.
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5 Delicious Swaps For Raisins In Baked Goods
Whether your pantry is bare or you simply don't like raisins, there are options for easy swaps when you're baking. To find the best, we spoke to an expert.
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Yes, There Is A Correct Way To Cut Skirt Steak
We asked Jorge Guzmán, a James Beard Award finalist and chef, about the best way to cut skirt steak to ensure it stays tender and flavorful.
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One Easy Swap Transforms Your Snowball Cocktail Into A Creamsicle Lover's Dream
A snowball features Advocaat and sparkling lemonade -- but you can make it taste like your childhood favorite, a creamsicle, with one easy swap.
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How To Cook Skirt Steak On The Grill
Skirt steak is one of the best types of steak to toss onto the grill, so long as you know how to do so without turning it into tasteless jerky.
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The Best Type Of Flour To Use When Making Homemade Pizza Dough
Serhan Ayhan recommends using one particular flour to create a delicious New York-style pizza crust that is both crispy and chewy, perfect for home baking.
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3 Common Mistakes That Are Making Your Pie Crust Tough
Does your pie crust seem to be tough no matter what you do? If so, then you might be making one of these three mistakes, according to our expert.
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How To Successfully Substitute Fresh Fruit For Dried In Baked Goods
If your recipe calls for fresh fruit, but all you have is dried, there are a few things you need to do before making a swap. We spoke to an expert for the 411.
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The Best Ingredients For A Southern-Style Charcuterie Board
If you want to make a regional charcuterie board and fill it with Southern staples, then these are the types of ingredients you should include.
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You're Probably Marinating Shrimp For Too Long
Seafood, and shrimp in particular, can be tricky. You want a marinade for flavor, but you don't want to totally denature your protein, so stick to this time.
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One Important Tip To Keep In Mind When Using Nutritional Yeast
Nutritional yeast is a great way to bring cheesy flavor to vegan and non-vegan dishes alike, but you need to be very careful with how you use it.
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The Biggest Mistakes People Make With Homemade Pizza Dough
We spoke with a pizza consultant to learn more about making pizza dough from scratch and why efforts at home may fail to deliver airy, flavorful pizza crust.
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Canned Vs Frozen Pineapple, Which Is Better For Baked Goods?
If you want to make a pineapple upside down cake or another treat featuring the tropical fruit, is it better to use canned or frozen fruit? We ask an expert.
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A 2-Ingredient Vegan Substitute For Parmesan Features A Health Food Staple
If you want to mimic the flavor and texture of parmesan, chef Guy Vaknin recommends using a popular vegan staple and combining it with one more ingredient.
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The Differences You Should Know For Decanting Red Vs White Wines
Decanting wine is an easy extra step to improve your drinking experience with red or white wine, but do you have to treat them differently?
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The Style Of Pizza That's Easiest To Make Gluten-Free
Nailing a gluten-free crust can be a challenge, so Food Republic spoke to an expert about the best types of pizza specifically for gluten-free dough.
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How To Achieve Perfectly Crispy Tofu Every Time
If you want to ensure that your tofu is crispy no matter what, you need to follow this expert's advice: Coat your tofu in this one ingredient.
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The Fermentation Step You Shouldn't Skip For Restaurant-Quality Pizza Dough
To make the best pizza dough possible, Food Republic spoke to an expert pizza maker who detailed the fermentation step you might be missing.
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How To Prevent Meringue Decorations From Getting Soggy
If your meringue is becoming soggy in the baking process, there are two mistakes you may be making. We went to an expert to get tips on getting the best result.
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How You Can Incorporate Sourdough Discards Into Pizza Dough
Got too much sourdough discard? You can turn some of it into a delicious pizza crust, so long as you make a few tweaks to ensure a proper rise.
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Why You're Having Trouble Melting Vegan Cheese (And How To Fix It)
Vegan cheese is a great dairy-free alternative, but it can be difficult to melt. We consulted with a pro to learn how to properly melt vegan cheese.
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Creating A Vegan Charcuterie Board Is Easier Than You Might Think
Charcuterie boards make for an eye-catching display at any event. We asked a hospitality pro for their best tips on creating vegan charcuterie boards.
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These Are The Only Apples You Should Reach For When Making Apple Pie
To get some tips for perfecting an apple pie, we reached out to a pastry chef for some intel. These are the only apples you should use for this dessert.
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The Bread Etiquette Rule You Should Know When Fine Dining
Etiquette rules are plentiful, but fine dining with elegance, grace, and style doesn't have to be hard, as long as your follow our expert's tips.
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