The Cake Tips And Tricks Ina Garten Swears By
Join us as we explore the tips and tricks that Ina Garten has taught us about cakes, from how to keep crumbs out of icing to steering clear of fake vanilla.
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Yes, You Can Use Too Much Oil In A Marinade
The oil in your marinade is essential for adding moisture and flavor to your protein, but too much oil can get messy and negatively effect the taste.
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You Can Freeze Milk, But There's A Catch
Sick of milk going bad before you can use it? Freeze it! Just be sure to follow these guidelines to ensure you always have a stash of dairy on hand.
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Skip The Frozen Bird When Cooking A Rotisserie Chicken
While keeping a frozen bird on hand for when you want a rotisserie chicken is convenient, using a fresh bird will completely elevate the final result.
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Pro Tips For Cooking Pork Shoulder Vs Pork Butt
Pork shoulder and pork butt are flavorsome cuts with some subtle differences in how they can be prepared and used. Here's some expert advice on cooking them.
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The Fruit Topping That Makes Colombian Hot Dogs Unique
Colombian hot dogs are a popular street food, but what really sets them apart from American styles is the sweet, fruity sauce they are topped with.
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The Worst Cut Of Steak To Grill, According To A Chef
There are many cuts of steak that perform well on the grill, but an expert told us that this one should stay off the grill and be cooked differently.
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The Biggest Mistake You're Making With Meal Prep
Meal prepping for the week can be intimidating, but according to an expert, it's best to focus on one meal rather than try to plan out all three.
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What To Always Keep In Mind When Cooking With Unrefined Walnut Oil
Unrefined oils, like walnut oil, are much more sensitive to heat than their refined counterparts. So there's tips to always keep in mind when cooking with them.
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The Wishbone Trick To Easily Free Rotisserie Chicken Breasts
No one wants to spend hours deboning a chicken. To make things easier, try the wishbone trick and get the breast meat off the bone with ease.
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Pork Shoulder Vs Pork Butt — Which Is Better For Homemade Barbecue?
Pork shoulder and pork butt come from surprisingly similar parts of the pig, but they are distinct cuts of meat and perform better in unique circumstances.
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If You Love Aperol Spritzes, You Need To Try A Paper Plane
For a taste of Aperol in a drink that feels refreshing and new, try the easy-to-make paper plane, a trending drink for the summer that's similar toa spritz.
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When Mixing A Marinade, Go Easy On The Salt
While it's true that marinades can make meat and plant-based proteins extra flavorful, there's a delicate balance of ingredients needed, including salt.
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Andrew Zimmern's Texture Tip For Perfect Dumplings
Andrew Zimmern, known for his love of Chinese cuisine, notes that to get the best texture in your dumplings, you need this one specific vegetable.
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Ditch The Bloody Mary And Order A Caesar Drink At Brunch
While bloody marys are the brunch drink of choice in America, farther up north in Canada, it's all about the Caesar. Here's what sets them apart.
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The Best Way To Cook A Plant-Based Burger, According To Tabitha Brown
Tabitha Brown, viral vegan social media star and best-selling author, has the best tip for cooking your vegan burger, and it doesn't involve a grill.
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Inirv: Here's What Happened After Shark Tank
The founders of Inirv went on Shark Tank to get funding for their smart stove knob that you can turn off with the push of a button in an app.
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What Separates Custard From Ice Cream?
Ice cream and frozen custard are quite similar but have a couple of key differences in their ingredients and how they are churned in their respective machines.
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Why You Should Boil Ground Beef Before Storing It In The Freezer
If ground beef was on sale at the store and you want to freeze the excess, try freezing it first. Doing so will provide a ton of extra benefits.
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How Too Much Acid Could Be Ruining Your Marinade
There's a science to crafting the perfect marinade, which usually contains oil, sugar, salt, spices, and - most crucially - acid. But don't add too much.
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Micro Charcuterie Boards Are The 'It' Girl Dinner Of The Summer
Micro charcuterie boards are the nosh of the season, and the perfect option for girl dinner this summer. Even better, there's no pressure to share.
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The Temperature Mistake You're Making When Marinating Meat
Although we are trained to put marinated meat in the fridge, you will have better results if you marinate it at room temperature (for less than 2 hours).
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The Absolute Best Cuts Of Steak To Grill, According To A Chef
Nothing quite hits the spot like a grilled steak, but not every cut is best suited to the unpredictable heat of a grill. Our expert says to use these cuts.
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Sweet Corn Is The Underrated Ingredient That Belongs In Ice Cream
Sweet corn is no stranger to barbecues and cookouts. It's at home in cornbread and stews -- but ice cream? You might be surprised by how delicious it is.
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How The Serafina Restaurant Group Has Stayed Relevant After 30 Years In New York City And Beyond
Serafina Restaurant Group holds dozens of restaurants in its catalog in New York City and around the world, but the business is still growing.
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The Ingredient José Andrés Adds To Dirty Martinis (Hint: It's Not Olive Juice)
José Andrés is known for being as creative in the kitchen as he is proud of his heritage, and he combines both aspects of his cooking in this martini.
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The Safety Reason Anthony Bourdain Hated Hollandaise Sauce
You probably barely notice the Hollandaise sauce as you devour your eggs Benedict, but Anthony Bourdain avoided ordering it due to safety concerns.
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