What's The Best Kind Of Cheese For Korean Corn Dogs?
A Korean corndog is similar to the American version except the batter is silkier and a specific type of cheese is deep fried inside with the meat.
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Transform The Taste Of Canned Tuna With A Store-Bought Sauce
A plain can of tuna might not seem like the most exciting or glamorous foodstuff, but dressed up with these pantry-staple sauces, it is instantly transformed.
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Bologna Brands That Use The Highest Quality Ingredients And The Ones You Should Avoid
Bologna can't be classified as health food, but some brands make a point to use the highest-quality ingredients ... and you really should avoid other brands.
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The Secret To Better Wild Rice Is In Your Pantry
Follow our tip of using a simple pantry staple to transform your batch of wild rice into a perfectly cooked, tender, and flavorful dish.
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Honey Mustard Goes Back Further Than We Thought
Honey mustard may conjure up thoroughly modern images of drive-thru sandwiches and fast food sauce packets, but people have been making it since Roman times.
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Corned Beef Vs Pastrami: Is There A Difference?
Corned beef and pastrami on rye look so similar you might not be able to tell them apart but they have some key differences other than just their names.
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Bacon Grease Vs Butter: The Ultimate Egg Test
Although people often cook their eggs in oil, bacon grease and butter are also viable options. But between the two, which is better at cooking eggs?
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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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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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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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How Does Swapping In Turbinado Sugar Affect Cookie Recipes?
In a typical baker's pantry, you'll often find a wide variety of sugars to work with. A less common choice is turbinado sugar, but you can bake cookies with it.
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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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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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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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How To Make A Citrusy Liqueur That Rivals Limoncello (It's Only 4 Ingredients)
This four-ingredient drink is similar to a refreshing a limoncello but is made with a different citrus and is just as easy to make.
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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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Ghee Vs Clarified Butter: The Differences, Explained
Clarified butter and ghee are often treated as if they are interchangeable. While the two fats are similar, there are some key differences between them.
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Stop Throwing Out Apple Peels And Turn Them Into A Crunchy Snack
Apple peels commonly go straight to the compost but there's actually many other healthy and delicious uses for them that are worth trying.
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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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Here's How Long Whipped Cream Is Good For After Opening
Canned whipped cream is a great easy way to amp up dessert and make sweet treats extra indulgent. Here's how long aerosol cream stays fresh for.
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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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