The Mistake You're Probably Making With Canned Beans
At first glace, canned beans may not be the most exciting protein to build a meal around, but with a little advice from an expert, these legumes can be a star.
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How To Tell If The Parmesan You're Buying Is The Real Deal
If you want the real deal, it can be hard to pick out a cheese from all the options at the store. Here's how to make sure your parmesan cheese is authentic.
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How To Save Your Undercooked Loaf Of Bread
After all of the kneading, rising, and baking, it is dismaying to end up with an underbaked loaf. But with a bit of expert help, your bread can be saved.
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When To Go For Dry Beans Over Canned
Chef John Politte shares his expert opinion on when and why you might choose to use canned beans in the kitchen, as well as when it's best to start from dry.
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The Fizzy Addition That Makes Boxed Cake Mix Ultra Fluffy
To make your homemade cakes a little extra fluffy, look no further than the soda cans in your fridge or pantry. Trust us, it's all about the carbonation!
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Are Brussels Sprouts Technically Just Mini Cabbages?
Visually, Brussels sprouts look like miniature heads of cabbage, making some wonder if it's just an affectionate nickname, or if they lack comparison.
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What Kind Of Meat Is Al Pastor?
Anyone who enjoys Mexican cuisine has at least heard the phrase "al pastor," especially when it comes to tacos. But what kind meat is al pastor exactly?
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The Mistake You're Probably Making When Adding Fruit To Oatmeal
Adding fruit to oatmeal is a healthy way of improving what can be a bland breakfast. For the best fruity oatmeal, it's important that you avoid this mistake.
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Just How Thin Should You Be Rolling Out Ravioli Dough?
All too often, homemade ravioli is thick, chewy, and unpleasant. Avoid this by ensuring that you roll your ravioli dough out to the perfect thickness.
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What Makes Pączki Different From Donuts?
Pączki look like sugar-coated jelly donuts, right up to the fruit jams that ooze out from their sides. So what makes these sweet treats different?
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When Shopping For The Best Prime Rib, Here's What You Need To Look For
Prime rib is considered one of the best cuts of beef available, but that often comes at a price. Here's what to look for so you don't waste your money.
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The Umami-Rich Condiment Your Grilled Cheese Needs For More Flavor
If your grilled cheese sandwiches are coming out bland, it's time to rethink your recipe. This common condiment is a surefire way to bring umami into the mix.
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Why You Should Never Add Mix-Ins To Burger Patties
You might think adding extra ingredients will create a better burger, but that's not the case according to an award-winning pitmaster. Here's why.
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Is There Any Point To Braiding Steak?
There's a viral steak trend making the rounds online where people are braiding their steak, but is there any point to this or is it just for social media clout?
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Can Lemon Juice Actually Cook Your Shrimp?
Cold marinated shrimp dishes such as ceviche are delicious, but does the citrus juice actually cook the seafood? That depends on your definition of cooking.
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Why Mayonnaise Is Crucial For The Best Crab Cakes
If your crab cakes turn out disappointing, it may be because you're not including some mayonnaise. Here's why it's an essential ingredient.
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The Unlikely Plastic Tool You Need For The Creamiest Guacamole Ever
Making ultra-creamy guacamole usually requires a fork and a bit of elbow grease. But there's a simple trick you could try which is much less effort.
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The Best Way To Reheat Rice For First-Day Fluffiness
Leftover rice is great for meal prep, but it can sometimes become dry or clump together when reheated. Following one extra step is key for fluffy results.
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What's The Actual Difference Between Cornichons And Gherkins?
Gherkins and cornichons are both types of pickles that you can pick up at the grocery store. But aside from their names, what actually makes them different?
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3 Ingredients Are All You Need For No-Fuss Oatmeal Cookies
If you really want to simplify the process of making oatmeal cookies at home, then all you need is three easy to use ingredients.
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Why Does Nutritional Yeast Taste Like Cheese?
When it comes to tastes, nutritional yeast boasts a striking similarity with cheese. Naturally, this leads us to wonder: why and how?
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How To Cook Up A Fried Egg Without A Pan
There are plenty of tips of how to cook multiple eggs at one time for several people, but sometimes you just need one fried egg but don't have a frying pan.
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Here's The Safest Way To Defrost Meat In Microwave
Defrosting meat in the microwave can be a convenient, time-saving way to get dinner started, but precautions need to be taken.
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Forget Mayo And Make Your Tuna Salad With A Creamy Dip Instead
Your tuna salad is an icon, a lifestyle, a vibe. But it'll be way better if you ditch the mayo and toss in this creamy dip for that ultimate tuna drip.
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Hot Water Vs Regular Cornbread: What's The Difference?
Both hot water and traditional cornbread have rich corn flavor, a delightful texture, and a cornmeal base. But what are the differences in the two preparations?
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Why You Should Avoid Eating From Plastic To-Go Containers
Plastic to-go containers are convenient, but you shouldn't eat from them or microwave them. Here's why.
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What Canadians Actually Call Canadian Bacon
Many Americans enjoy slices of Canadian bacon as part of their breakfast, but what we know as Canadian bacon actually has a different name north of the border.
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