When going out to a sushi restaurant, many people make these common mistakes when ordering sushi. Here's how to avoid them, according to an expert sushi chef.
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Among the many brands of store-bought vanilla ice cream, only a few can be called the best. We tried and ranked a range of dairy and plant-based confections.
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Pie crust is a baking fundamental, but it's easy to get wrong. If you're unsatisfied with your pie crust's texture, you ought to consider adding lard to it.
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We consulted chefs for ways to improve your mashed potatoes, from using the correct potatoes to cooking them correctly and mashing them so they are just right.
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If you're looking for what's popular in the barbecue sauce scene, this bottle has a great origin story. But although it's popular, it's only good for one thing.
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Russell Kook, Executive Chef at The Bellevue gives us a clever tip for adding body and extra flavor to your gravy, whether you're adding to light or dark meat.
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Russell Kook, executive chef at Chicago's The Bellevue, shares expert tips for achieving a perfectly browned gravy. Hint: Don't ditch those bird bones!
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Morel mushrooms are an absolute delicacy with a price point to match, so it's important that you know how to clean them properly to preserve their flavor.
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Frozen foods can be a real time saver, but not all products are a good choice. Find out which frozen items to skip for optimal texture and taste.
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Turkey stock is a versatile ingredient that's helpful for keeping a number of dishes from drying out. This gadget makes turkey stock with bold flavor fast.
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Shrimp cocktail may bring to mind an image of the American appetizer, but Mexican shrimp cocktail takes the idea even further. So what's the difference?
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Cooking with mushrooms seems simple, but most of us are doing it wrong. If you're tired of soggy, rubbery mushrooms, this pro cooking tip will help you out.
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What red flags should you be looking for when sourcing wild mushrooms at the grocery store? Chef Rob Rubba of Oyster Oyster gives us his best tips.
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If you aren't already familiar with making Middle Eastern food, chicken shawarma can seem like a daunting task. But you can make it at home and here's how.
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Cooking with mushrooms is trickier than it first appears. One common problem is the mushrooms turn out oily. Here's how the pros keep them from soaking oil up.
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If you're feeling like your sauce game needs an upgrade, tahini sauce is delicious, extremely versatile, and simple to mix together with just a few ingredients.
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Making hummus yourself at home can save you big and reduce the number of preservatives in your diet. Here's a trick for making hummus extra smooth and creamy.
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Morel mushrooms are a treasured delicacy in the world of edible fungi since they can only be foraged, not farmed. Here's how the pros store them properly.
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Japan has a tasty sandwich secret that the rest of the world is catching onto. This is the type of bread to use if you want to make sandos yourself at home.
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Not everyone enjoys the bitter taste and big body of the craft brew scene. Here are some beer options for those who prefer a different flavor profile.
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Speakeasies are great for trying creative cocktails, but there are some drinks you should avoid. We spoke to bartenders to find what drinks are best to order.
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Thanksgiving gravy is too crucial to be taken lightly which is why you really ought to take advantage of these two underrated, umami-packed ingredients.
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We asked star chef Marcus Samuelsson for his best tips to transform holiday leftovers into amazing dishes during Thanksgiving and the festive season.
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If your go-to stuffing recipe has gone stale, you don't have toss it entirely. With one additional ingredient you can breathe new life into an old classic.
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If you're ready to take your buttermilk biscuits recipe to the next level, these pro ingredient tips are guaranteed to improve both the flavor and texture.
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Missing your favorite Taco Bell dessert from back in the day? Don't worry, because the Taco Bell Caramel Apple Empanada is back and even better than before.
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In case you hadn't heard, Japanese mayo is all the rage. If you're dying to try it, here's a trick to turn American mayo into a DIY Japanese mayo substitute.
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