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The Takeout
Ingredients
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Ingredients

  • A small bowl of red salsa with a tortilla chip

    Your Salsa Can Still Sing Without The Spice Using Clever Flavoring Techniques

    Want all of the fresh, vibrant flavor without the mouth-numbing heat? Skip the spice and bump up the taste of your salsa by adding these clever ingredients.

    By Alba Caraceni 4 hours ago Read More
  • Chocolate ganache drips from a whisk

    The Major Mistake To Avoid When Thinning Out Ganache

    Got chocolate ganache that's too thick to pour or drizzle? Don't break your velvety smooth emulsion, and try thinning your ganache like this instead.

    By Cassie Womack 9 hours ago Read More
  • A cheeseburger with a sesame seed bun

    The Seasoning Mistake That's Ruining Your Burgers

    Smash, butter, Oklahoma, or guberburger, the best burger starts with the perfect amount of seasoning. Grab these spices, 'cuz here's how to do it right.

    By Rolland Judd 19 hours ago Read More
  • Cooling banana bread on rack

    14 Ingredients That Will Take Your Banana Bread To The Next Level

    Banana bread is a classic treat that's already delicious on its own. Try some of these ingredients if you want to make banana bread even more flavorful.

    By Holly Riddle 1 day ago Read More
  • cheese sauce in pan

    This Vegetable Saves Cheese Sauce From Being Too Heavy

    Cheese sauce is delicious, but it can be a gut bomb. Cutting the dairy with some of this pureed vegetable can give you all of the flavor without the heaviness.

    By Mathieson Nishimura 2 days ago Read More
  • A woman wearing an orange sweater reads a restaurant menu

    The Banned Beans Chefs Still Secretly Sneak Onto Menus

    No one's spilling these beans. Even though they've been banned for decades, chefs sneak these tantalizing beans onto the menu and into your favorite desserts.

    By Ben Hillin 3 days ago Read More
  • A close-up of a grilled cheese sandwich with melted cheddar

    The Breakfast Leftover That Makes The Tastiest Grilled Cheese Sandwiches

    We'll take a gooey grilled cheese any day. But add this breakfast leftover to grilled cheese, and we'll eat it every day of the week and twice on Sunday.

    By Mathieson Nishimura 4 days ago Read More
  • Jacques Pepin smiles in a tuxedo at an event

    The Shockingly Simple Way Jacques Pépin Turns Bland Breakfast Cereal Into Rich Chocolatey Treats

    Chef Jacques Pépin creates magic in the kitchen, but he works legit miracles by turning boring cereal into a chocolatey treat you'll actually want to eat.

    By Alba Caraceni 5 days ago Read More
  • Pickled jalapeños in glass jar and on spoon

    Why Canned Jalapeños Are Never As Spicy As Fresh Peppers

    Jalapenos are a staple of the garden community. If you've ever tried one fresh, you know how spicy they can be. How come the canned are so flat?

    By Rolland Judd 5 days ago Read More
  • Tuna salad on bread with tomato, cheese, and lettuce

    The Tuna Salad Upgrade That Will Change The Way You Make It Forever

    Never make boring tuna salad again. Grab this jazzy ingredient to shake up your lunch routine, and give your tuna salad the tangy crunch it's been begging for.

    By Mathieson Nishimura 5 days ago Read More
  • A spoonful of jalapeño powder with fresh jalapeño

    How To Spice Up Your Cooking With Jalapeño Powder

    Spice up your life, or at least your favorite recipes, with jalapeño powder. Find out how versatile this hot, vegetal ingredient really is, and how to use it.

    By Maria Scinto 6 days ago Read More
  • A wagyu burger.

    Don't Waste Your Money On Wagyu Burgers

    You may have heard that pricey wagyu beef is the highest-quality, tastiest beef out there, but when it comes to burgers, that's actually not the case.

    By Cassie Womack 6 days ago Read More
  • hands using a knife to cut lemons

    Don't Toss Leftover Lemons When You Could Make A Comforting Treat Instead

    It might be hard to think of creative uses for lemons, but when you don't have enough for lemonade, and aren't having fish anytime soon, turn them into this.

    By Maria Scinto 6 days ago Read More
  • A bowl of yogurt on a blue background with a wooden spoon

    Yogurt In Greece Is A Bit Different Than You'd Expect

    You might expect that yogurt in Greece is the same as the popular "Greek yogurt" product you see at every grocery store, but that isn't exactly right.

    By Ellery Weil 6 days ago Read More
  • Dried hibiscus flowers in a wooden spoon

    How To Use Hibiscus To Elevate Your Summer Dishes And Drinks

    If you're looking for a way to instantly upgrade your warm-weather food and drinks, such as salads and slushes, look no further than edible hibiscus flowers.

    By Elizabeth Arnold 7 days ago Read More
  • French-style scrambled eggs in a bowl next to sliced French bread.

    Take One Bite Of French Scrambled Eggs And They'll Be Your New Go-To

    Although a simple dish, scrambled eggs are prepared quite differently around the world, and once you've tried the French version, you may never go back.

    By Joe Hoeffner 7 days ago Read More
  • Fried chicken sandwiches with sliced pickles

    Pickle Brined Chicken Is The Flavor Overload You've Been Searching For

    We love juicy fried chicken. But once you taste the flavor bomb that is fried chicken marinated in pickle brine, you'll be running away to Vegas to marry it.

    By Maria Scinto 8 days ago Read More
  • A woman twirls spaghetti onto a fork using a spoon

    The Type Of Tomato You Need For Sweet, Low Acid Pasta Sauce

    If tomato sauce chooses violence on your taste buds, try a different tomato for a sweet, low acid pasta sauce that tastes just as cozy as the other stuff.

    By Dylan Murray 8 days ago Read More
  • Ina Garten smiling

    How To Make Flavorless Store-Bought Tomatoes Stand Out, According To Ina Garten

    Bland supermarket tomatoes feel like an absolute waste, but not all hope is lost. Transform them with Ina Garten's straightforward but impactful method.

    By Dennis Lee 9 days ago Read More
  • Pitcher and glasses of cold lemonade

    This Sugar Alternative Is The Perfect Subtle Addition To Lemonade

    Lemonade requires nothing more than lemon juice, water, and a sweetener, but plain old white sugar isn't your only option. Try this sweet swap instead.

    By Laura Christine Allan 9 days ago Read More
  • Salesman showing fish to customer over seafood display on ice

    Is Monday Really The Absolute Worst Day To Buy Seafood From The Grocery Store?

    There's some folk wisdom which claims buying seafood on Monday is a bad idea, but this adage is pretty old. Does it still hold true in the age of supply chains?

    By Alba Caraceni 9 days ago Read More
  • A collection of salty and high-umami ingredients.

    The Difference Between Umami And Salty

    Salty, we know — think pretzels, bacon, certain sauces. But umami? What exactly does that taste like? And is it any different than salty? We have answers.

    By Willow Roberts 9 days ago Read More
  • Leftover sushi rolls with crab, avocado, and cucumber

    This Is How Long Leftover Sushi Is Good For In The Fridge

    Even elite sushi-ficionados can end up with leftovers. Learn which types of sushi last in the fridge, and which lil fishies should go straight into the trash.

    By Willow Roberts 9 days ago Read More
  • A close up of three brownie squares stacked on a white plate, with a jar of milk out of focus in the background

    Ditch The Water And Use This Liquid In Boxed Brownies Instead

    If your boxed brownies seem a little bland, ditch the water in favor of something richer. This fatty liquid is a good way to get that process started.

    By Ashley M. Jacobs 10 days ago Read More
  • Cut seedless Persian limes

    Why Your Grocery Store Limes Never Have Seeds

    You might have noticed that most of the limes you can buy in grocery stores don't have seeds. Here's why that is, and how seedless limes are grown.

    By Ben Hillin 10 days ago Read More
  • Tubs of miso in a supermarket fridge

    How Long Does Miso Paste Last In The Fridge?

    Fermented products have an exceptionally long shelf life, but they still won't taste good forever. Here's how long miso will maintain its quality.

    By Willow Roberts 10 days ago Read More
  • Fresh and dried herbs in white and brown containers

    The Ratio To Use When Substituting Dried Herbs For Fresh Ones

    If a recipe calls for dried herbs but you prefer fresh ones, this is the ratio the experts recommend using when making the swap to ensure quality results.

    By Rolland Judd 10 days ago Read More
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