Don't Throw Out That Extra Pasta Water — Add It To This Breakfast Dish Instead
Pasta water can do a whole lot more than just cook some noodles. According to an expert, it can actually be a secret weapon at breakfast time too.
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For The Crispiest Pork Skin You've Ever Had, Use This Genius Water Hack
Properly indulge for your next pork dinner by trying this incredibly simple water hack. When used, it will ensure your roasted pork has crispier skin.
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The Best Ways To Cook With Woody Chicken
Got chicken that's seen better days? A little TLC and a few great tricks take the unappealing texture out of woody chicken and add a world of succulent flavor.
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Upgrade Your Next BLT With This Crisp Swap For Basic Tomatoes
It's hard to imagine that the classic comfort food of a BLT sandwich can be improved, but to elevate the taste, swap your red tomatoes for this southern twist.
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Vintage Soups That Restaurants Rarely Make Anymore
From classic consommé to velvety vichyssoise, lots of vintage soups are full of flavor. Sadly, they're not commonly seen on many modern menus anymore.
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The Only Ingredient Ratio Your Frittata Will Ever Need
The perfect frittata has a creamy texture, loads of fillings, and plenty of satisfying cheese, and according to an expert, here's the ratio you need.
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The Steak You Should Only Enjoy Rare
Rare, medium, or well-done, you get the most bang out of your beef by cooking each cut to its optimal temperature. Here's the steak you should cook rare.
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9 Watermelon Cutting Methods, Tried And Ranked
Nothing beats a perfectly ripe and juicy watermelon, but what’s the best way to cut the huge fruit? We tried several different methods to find out.
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For Better Microwaved Baked Potatoes, Grab This Kitchen Staple
Microwaving a spud is an easier and quicker way to have a baked potato, but follow this easy tip to get even cooking, and fluffier results.
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Even Ina Garten Has To Do This Crucial Step Every Time She Uses The Oven
Though Ina Garten is a seasoned professional, there is still one practical cooking step that she never skips when baking, broiling, and roasting.
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11 DiGiorno Frozen Pizzas, Ranked From Worst To Best
Over the years, DiGiorno has continued to reinvent frozen pizzas with an ever-expanding menu of different crusts and toppings. But which is best?
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The 3-2-1 Jiffy Cornbread Hack That's Nostalgic And Tasty
Cornbread, though hearty could always use a little zhuzh. Enter the 3-2-1 hack, which takes just a handful of ingredients to make something new and delicious.
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Upgrade Your Everyday Scrambled Eggs With A Bit Of Cereal
There is no reason to keep doing the same thing over and over again with your morning scramble when all you need is some cereal to jazz it up.
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Give Baked Beans A Sweet Upgrade With This Canned Ingredient
Instead of just reaching into your pantry for a regular old can of baked beans, grab this tinned ingredient too. The combination couldn't be tastier.
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The Overripe Fruits Iron Chef Stephanie Izard Never Throws Out
Do you have a fruit bowl full of produce that is past its prime? Chef Stephanie Izard makes great use of these summer fruits, ensuring nothing goes to waste.
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For The Tenderest Beef Tips, Grab This Cut Of Meat
It might seem like you can cut up any hunk of beef to make steak tips, but if you want the tenderest result, this is the cut you should reach for.
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The Fiber-Rich Vegetable That Elevates Any Dinner
This fiber-rich veggie is an excellent way to get nutrients when included as a side dish at dinner, or a delicious meal all on its own.
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What's The Difference Between Quinoa And Rice?
Quinoa and rice are usually found in the same aisle in stores and can be used similarly in recipes. But there are some key differences between nutritious foods.
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The Best Type Of Finishing Salt For Steak (And Why It's Important)
Steak is a lot like a race in that you want to finish it in the best way possible. As far as options for finishing salt go, this kind is a winner.
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Old-School Side Dishes Almost Everyone Has Forgotten About
There are lots of reasons why certain foods fall out of popularity. But many of these forgotten old-school side dishes deserve a comeback.
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The Pickled Fish Martha Stewart Loves As A Late-Night Snack
When Martha Stewart gets a late-night snack craving, what does she reach for? Not one of her own creations, but instead, she adores this traditional fish meal.
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The 3 Ingredients Required For A Simple Yet Tasty Honey Mustard
Sure, you can buy a bottle of ready-made honey mustard from the store, but there really isn't any reason to. Homemade honey mustard is so easy to make.
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The Simple Dressing Mistake That Ruins Homemade Coleslaw
Coleslaw is a creamy, tangy side for barbecue and other summertime meals. Wish yours tasted better? There's a reason for that, but it's also an easy fix.
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Look No Further Than Your Snack Drawer To Amp Up Scrambled Eggs
If you're tired of plain and boring eggs, this is the hack for you. With improved texture and flavor, your scramble is transformed into something exciting.
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Making Heads Or Tails Of How To Grill Lobsters Whole
Whole lobster is one of the most impressive seafood dishes of the summer, but it can be a bit intimidating so we asked an expert how to grill it properly.
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The Soup Mix Matthew McConaughey Adds To Burgers For Extra Flavor
This season, your burgers are gonna taste alright, alright, alright. Add Matthew McConaughey's favorite soup mix and grill up flavor for days.
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How Jewish BBQ Keeps Things Kosher
Though BBQ and kosher seem like opposite ends of the spectrum, Jewish pitmasters have figured out how to make delicious, kosher BBQ with care and tradition.
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