There's A Right And Wrong Way To Slice Cheese – And You're Probably Doing It Wrong
A great cheese board isn't just about the cheeses and accompaniments you select. It's also important to slice and prepare the cheese the right way.
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Avoid Gray And Watery Ground Beef By Never Skipping This Crucial Cooking Step
Ground beef should not cook up to look like soggy, wet newspaper. Here's how to make sure your ground meat comes out browned and delicious.
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The Extra Step To Take For The Creamiest Baked Potatoes Every Time
Get the creamiest baked potatoes every time with this simple extra step that takes your home-cooked spuds to the next level, rivaling any restaurant side dish.
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The Type Of Cheese You Should Use To Make Beer Cheese
If you want to make homemade beer cheese with a creamy texture and pleasant taste, reach for these expert-approved varieties of meltable cheese.
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Why You Should Never Use A Nonstick Pan To Brown Ground Beef — Grab This Instead
Nonstick pans are easy to clean, but when you brown ground beef, grab this pan so you can safely crank up the heat to trigger that crispy Maillard reaction.
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Say Goodbye To Soggy Pie Crusts With This Bakery-Worthy Pan Trick
The pie crust isn't just there to keep the filling in place. If the texture is off, the whole dish is ruined. Say goodbye to soggy pie crusts with this trick.
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The Case Against Putting A Whole Chicken In A Slow Cooker
Putting a whole chicken in the slow cooker can save time and energy, but here's why the results may disappoint and what works better instead.
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The Bakery-Approved Ways To Fix Stiff Buttercream
If your buttercream frosting is too firm to work with, here are the expert-approved ways to fix it. Stiff buttercream won't stop you from decorating that cake!
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Don't Dump This Leftover Liquid And Use It Upgrade Cocktails Instead
Transform this leftover liquid into the drink mixer you didn't know you needed, and upgrade your cocktail with velvety texture and a touch of the salty sea.
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This Common American Dessert Order Is Considered Odd At Restaurants In Italy
Despite its popularity in the United States, this dessert combo might earn you a few side eyes and snide looks if you were to order it in Italy.
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People Use This Common Pan For Ground Beef, But It's A Big Mistake
Think you know the perfect way to cook ground beef? Guess again. Discover which pan to avoid and which one to use instead to achieve that rich brown color.
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The Bakery-Approved Trick To Keep Baked Goods Fresh Longer
If you're a fan of baked goods but find them going bad way too quickly, test out this former bakery owner's trick to keep them fresh longer.
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The Bloody Mary Twist That's Perfect For Summer
This take on a bloody mary is acidic, refreshing, and not too sweet. Here's how to upgrade this classic brunch cocktail, according to experts.
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Forget Buttermilk And Give Fried Chicken A Sweeter Bite With This Dairy Swap
Does the idea of fried chicken with a hint of sweetness intrigue you? If yes, all you have to do is swap the buttermilk for this other dairy option.
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Baked BBQ Chicken Gets A Perfect Crispy Skin With This Last-Minute Move
Get perfectly crispy, flavorful skin on your baked BBQ chicken with this simple last-minute trick that elevates your dish to the next level.
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The Garlic Bread Substitution You Should Always Order At Traditional Italian Restaurants
It is almost impossible to pass up the opportunity to order garlic bread, but there's something else you should order at traditional Italian restaurants.
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If A Cocktail Includes Any Of These Components, You Need To Shake It Up
Making cocktails isn't all that difficult, but there is a lot to remember. If you ever put these ingredients in a cocktail, just know that it should be shaken.
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Review: I Tried 4 Of The New Oreo Releases And Only 1 Is Worth Purchasing
Oreo is releasing a slew of yummy treats between December 2025 and January 2026, but are they worth buying? We tried and tasted them to find out.
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Never Use Ziti In Baked Pasta Dishes With This Type Of Sauce — Here's Why
According to this expert, you can totally use ziti in baked pasta dishes -- just avoid pairing this noodle shape with these types of sauces.
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When It's Okay To Ask For Ingredient Adjustments At A Steakhouse (And How To Do It)
When you want some tweaks made to your dish at a steakhouse, it can be intimidating to make the requests. This expert shared their two cents on the matter.
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Why Pancakes Taste So Much Better From A Diner Than Homemade
It's a fact of life that restaurants are often better at making food than home chefs. Why is it that diner pancakes taste so much better than homemade?
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Avoid Underestimating How Much This Ingredient Affects Your Whiskey Cocktail
Cocktails aren't rocket science, but the ingredients you use matter. This ingredient, in particular, is one you're probably glossing over to your detriment.
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The Request You Should Make To Your Butcher When Buying Beef For The Best Burger Possible
The ground beef at the grocery store can make a decent burger, but if you want to go for maximum flavor try purchasing this type of ground beef from a butcher.
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12 Signs You Are In A Good Bakery
Don't settle for subpar baked goods. Two professionals gave us their tips for telling the difference between a truly great bakery, and a merely passable bakery.
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The Simple Trick That Can Save Gummy Mashed Potatoes Is Already In Your Fridge
So you've made a batch of mashed potatoes, and they're more glue than side dish. There's no coming back, is there? Hang on — our expert has suggestions.
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Your Chicken Is Missing Out On Big Flavor If You're Skipping This Easy Prep Step
Making chicken at home doesn't need to be difficult, but a little effort goes a long way. If you're skipping this simple step, you're missing out on big flavor.
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How To Expertly Shake Carbonated Cocktails Without Creating An Explosion
Shaking carbonated cocktails is a risky business, so we caught up with expert Vlad Novikov to find out the key to avoiding explosions while maintaining fizz.
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