Turn Pan-Fried Potatoes Into Crispy, Golden Balls For A Gorgeous Side Dish
There is a time and a place for all the lovely forms of potatoes. This potato dish is for the occasions when you want every part of the meal to stand out.
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Does Defrosting Your Frozen Pizza Really Make A Difference?
Frozen pizzas almost always have you cook them directly out of the freezer, but what if you thawed the pizza out first. Would it make much of a difference?
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Why You Really Shouldn't Freeze Truffles
Truffles are incredibly expensive, so it's important to store them correctly. Rather than freeze them, try another way to preserve their luxurious flavor.
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Are Panko And Breadcrumbs Interchangeable?
Panko is prized for its light and crispy texture -- but can it simply be used in place of regular breadcrumbs in recipes?
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The Green Vegetable That Can Be Used As An Alternative Pizza Crust
Veggie pizza crust alternatives are all the rage, but we've got one we bet you haven't tried yet. This popular green makes a great pizza base.
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5 Whole Fish You Can Serve To Impress Your Friends
A whole cooked fish on a platter makes a stunning centerpiece for a dinner party, but it can be a bit intimidating. Don't worry, these five fish make it easy.
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Your Tuna Salad Will Get An Instant Boost From One Simple Addition
Tuna salad can sometimes be lackluster or bland. This simple addition will amp up the rich savory flavor every time.
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Extend The Shelf Life Of Watercress With One Storage Trick
Watercress adds a peppery bite to any salad, but it doesn't last long once you get it home from the store. This simple trick helps it stay fresher for longer.
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The Pantry Staple To Give Your Gratins An Elevated Texture
If you want to enhance both the taste and texture of your gratins, there's one pantry ingredient you mustn't skip.
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Here's How To Booze Up Your Maple Syrup For A Better Brunch
Maple syrup pairs perfectly with pancakes, waffles, and other brunch classics. To make it even better, create your own boozy version with bourbon or rum.
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6 Places That Have Approved Cultivated Meat And 5 That Have Banned It
Cultivated meat, aka lab-grown meat, is quite controversial. These are some places that have approved it, and some that have banned it, or tried to.
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Edge-Grain Vs End-Grain Cutting Boards: Which One Should You Buy?
Distinctions in construction, ease of maintenance, and price mean that end-grain and edge-grain cutting boards are best suited to different types of cooks.
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What Makes Grandma Pizza Different From Other Classic NYC Styles?
While not the most popular style of pizza, Grandma pizza boasts several characteristics that allow it to standout from New York City's other offerings.
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Forget Beef And Give Your Loaded Nachos A Seafood Twist
Next time you find yourself making some cheesy nachos, try and get a little creative with the protein. You don't always have to load up only on beef!
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Avoid Gluey Mashed Potatoes With One Simple Step
Whether you prefer mashed potatoes that are light and fluffy or smooth and silky, everybody dreads them turning out gluey. Luckily it's easy to prevent.
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What's The Difference Between Pancetta And Prosciutto Anyway?
Pancetta and prosciutto are both types of Italian cured pork, but they're quite different in terms of taste, texture, and how you can cook with them.
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Add Depth To Your Chili With A Dash Of A Breakfast Staple
There are lots of ingredients that can take homemade chili to the next level. But if you haven't tried adding this breakfast staple, you're missing a trick.
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How Your Cocktail Shaker Can Actually Help Make Tastier Salads
If you thought that your cocktail shaker could only be used for mixing up margaritas, think again. Reach for it the next time you're making a salad.
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Julia Child's Bacon Technique For Less Salty Quiche Lorraine
Celebrity chef Julia Child knew French cuisine and cooking tips, and combined, she had the best bacon technique for a less salty quiche Lorraine.
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The Salty Substitute For Breadcrumbs That Gives Chicken Fingers A New Flavor Profile
Give your homemade breaded chicken tenders a savory upgrade. This preparation doesn't require any extra work, but the flavor and texture pay-off is huge.
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One Handy Gadget Makes Deveining Shrimp A Breeze, But Do You Need It?
Removing those pesky veins from a whole mess of shrimp can be a real bother, but is it really worth investing in a tool meant just for that one task?
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The Right Way To Make A Tomato Grilled Cheese That's Not Soggy
Grilled cheese sandwiches are a delicious classic but can have endless amounts of variations, and one popular option is tomato slices, but follow this tip.
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12 Ingredients You Should Never Add To Your Pasta Salad
To reclaim pasta salad's extraordinary potential, there are several ingredients and techniques to avoid in order to leave mediocre versions behind.
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The Best Cut For Candied Bacon, According To Alton Brown
Candied bacon is relatively easy to make, but celebrity chef Alton Brown recommends one particular cut for the best (and possibly healthiest) results.
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The Simple Benefit Of Owning Glass Mixing Bowls
Glass mixing bowls might seem like the least modern item you could have in your kitchen, but they actually are the most practical and with good reason.
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Before You Cook Pork Tenderloin, There's One Part That Needs To Be Removed
There's a part of pork tenderloin that means the difference between tender and chewy. Grab a pairing knife and learn how to make this easy fix.
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Bread Your Chicken Tenders With A Classic Salty Snack For Extra Crunch
Chicken tenders are a weeknight classic and are simple to make at home. Take your tenders up a notch by breading them with this salty, crunchy snack.
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