How (And When) To Substitute Ketchup For Tomato Sauce
Because of ketchup's sweetness, it can only really stand in when the recipe calls for tomato sauce as one of several ingredients - not the star of the show.
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The Common Mistake That Leads To Soggy Bao Buns
Bao buns hail from China where they've been eaten for centuries; and there's one traditional key in making them that will prevent a soggy texture.
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The Blender Trick For Scrambled Eggs So Fluffy They Make Clouds Jealous
This is why hauling the blender out of your cabinet is worth it for the most fluffy, light scrambled eggs, without pulling a muscle from whisking too hard.
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The Bougie Ingredient Ina Garten Adds To Deviled Eggs
Ina Garten tops her deviled eggs with salmon roe for a visually striking twist that adds flavor and textural contrast without overpowering the snack.
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Why Coffee Tastes So Much Worse At Room Temperature
If you let your piping hot mug of coffee cool down too much you may notice it has a less appealing taste - here's why it tastes worse at room temperature.
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14 Legendary New York City Bars You Must Visit
People in NYC are often eager to demonstrate that they're familiar with the hottest new places. But what about the joints that have been serving for decades?
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White Lily Flour Is The Secret To Unbearably Fluffy Biscuits
White Lily Flour is made from soft red winter wheat, which contains less protein than hard wheats and, therefore, produces perfectly pillowy biscuits.
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What Are Bluff Oysters And What Do They Taste Like?
Bluff oysters are a longstanding delicacy in New Zealand, but what are they, how do they taste, and how can you get your hands on these seafood delights?
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Double The Bacon In Your BLT With Leftover Grease Aioli
Bacon is always the star of a BLT sandwich but did you know there's a way to really boost that smoky flavor by mixing the grease with some aioli?
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A Guide To Beans: 15 Types & What Dishes To Make With Them
Beans are a nutrition-packed dietary staple for a large portion of the world. Some forms you're likely very familiar with, but there are a ton of varieties.
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Why Bobby Flay Refuses To Put Tomatoes In Guacamole
Bobby Flay claims that the best guacamole contains only five ingredients: avocado, cilantro, chili pepper, lime, and red onion - but no tomato.
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15 Different Types Of Pizza In The US
Whether you do the "fold 'n cram" or cut politely with a knife and fork, there's no wrong way to eat these different types of pizza.
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Ina Garten's Favorite Cookie Recipe Is A Real Crowd Pleaser
Ina Garten, queen of the Hamptons and our hearts, knows her way around the kitchen, and she's a fantastic baker, too. Her favorite cookie? It's a game changer.
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The Muffin Tin Hack For Delicious Cookie Cups
Want to know what makes any day of the week a whole lot better? A scoop of ice cream inside a cookie cup. You don't need fancy tools to make one, either.
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What Are Crosnes And What Do They Taste Like?
At first glance, this small, lumpy white tuber looks a bit like a fat grub. But fear not: There is nothing insectivorous about the delicious crosne.
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Skip The Meat And Make Meatballs With Ricotta Cheese
Want to stretch your budget just a bit or simply try something new and delicious? Swap out the meat in your meatball for ricotta and enjoy polpette di ricotta.
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Fridge Vs Pantry: The Best Way To Store Hot Sauce
You might think hot sauce basically lasts forever, but it actually can go bad, and the best place to store your bottle depends heavily on its ingredients.
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Mistakes To Avoid When Poaching Eggs, According To An Expert
Nelson Serrano-Bahri, the Director of Innovation at the American Egg Board, told Food Republic how to properly approach the daunting task of poaching eggs.
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The Best And Worst Type Of Pan To Make Scrambled Eggs In
Eggs are notorious for sticking to skillets, but nonstick pans are designed to keep food from adhering to their surfaces. They’re perfect for scrambled eggs.
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3-Ingredient Bang Bang Sauce Is Too Versatile To Ignore
Bang bang sauce is simple to make, but all it really needs to take just about any meal from good to stinking fantastic is a whopping three ingredients.
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Age Your Easter Peeps For A Crunchy Twist
Whether you're a Peeps fan or you've never really loved them, it's time you tried aging these marshmallow critters to give their soft texture a curious crunch.
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Bobby Flay's Go-To Sauce For Dipping French Fries
Bobby Flay's french fry sauce couldn't be easier to throw together, and its versatile smoky and savory flavor will reward you ten times over.
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The Fishy Twist Jamie Oliver Puts On His Easter Lamb
Jamie Oliver's unconventional seasoning for a roast rack of lamb can create the most savory, meaty, delicious version you've ever served on your Easter table.
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The Knife Hack To Pry Spam Out Of The Can
There are plenty of ways to enjoy SPAM, but only if you can manage to get it out of its can. This knife trick makes easy work of freeing your ham.
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Simplify Your Purim Hamantaschen With Cake Mix
Purim is known for costumes, drinking, and hamantaschen -- take away some of the difficulty of making those little cookies by using a kosher cake mix.
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Chicago-Style Pizza Is More Than Just Deep Dish
With its thin, crispy crust and square-cut slices, tavern-style pizza is vastly different from deep-dish, but just as integral to Chicago’s culinary history.
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Alex Guarnaschelli's Non-Negotiable Easter Dinner Sides
Alex Guarnaschelli has great ideas for Easter side dishes that are delicious, won't add much fuss to your already-big meal, and carry the spirit of spring.
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