The Worst Frozen Burger Patties Come From This Popular Store Brand
Store-brand frozen burger patties aren't always bad — they can be quite delicious. But their quality varies, and one popular option ranks the worst on our list.
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How To Make Steak Taste Like It Came From A Five-Star Restaurant
We spoke to a chef expert on steak, here's what he said about choosing the right cut at the butcher, how to prep it for cooking and even how to serve it.
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One Meaty Addition Makes Spaghetti Sauce A Whole Lot More Flavorful
When you want a spaghetti sauce that tastes like more than tomatoes, garlic, and basil, reach for this unexpected meaty addition to add delicious richness.
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The Simple Way Ree Drummond Instantly Adds More Flavor To Mac And Cheese
Mac and cheese is often good, but it rarely reaches greatness. This simple ingredient is how Ree Drummond improves the flavor of her mac and cheese recipe.
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The 3 Ingredients Required For Simple Yet Fresh Tartar Sauce
Making your own condiments can be a great way to take back control of what exactly is going into your body. This tartar sauce recipe only needs three things.
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Leftover Burger Meat? Use It Up On Taco Night
Made too many burgers at the cookout? You definitely don't want to throw away good burger meat. Here's how to repurpose it into delicious tacos.
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The Perfect Pairing For Roasted Potatoes Is Sitting In Your Fridge Right Now
If your roasted potato game is feeling a little weak lately, it's time to look in the fridge to see if you have this popular food inside for a quick upgrade.
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This Unexpected Kitchen Appliance Makes Perfect Baked Potatoes
You say you're craving a baked potato, but don't have the time (or the oven)? There's a staple kitchen appliance that delivers fluffy spuds in half the time.
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The Fish Dish Martha Stewart Says She Could 'Eat Every Day'
You knew it wasn't gonna be a basic tuna melt, but Martha Stewart's deliciously bougie fish dish is almost chill enough for you to make it on the daily, too.
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12 Ways To Cook Corn On The Cob To Make It Even More Delicious
Try one of these deliciously different ways to cook corn on the cob, whether you prefer a smoky flavor, tongue-slapping tanginess, or a spicier bite.
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How To Reheat Roast Beef So It Stays Super Tender
Reheated roast beef can often turn out tough, chewy, and dry as cotton. But with these expert-approved tips, your leftover roast beef will be moist and tender.
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Are You Making This Fatal Mistake While Prepping Orzo?
If you've only eaten orzo that is clumpy, mushy, or unpleasant, you're probably making this mistake. Here's expert advice on how to make great orzo every time.
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Make The Ultimate 4th Of July Fruit Salad With A 3-Ingredient Upgrade
Want a fruit salad that tastes like fireworks in your mouth? Light it up this Fourth of July with the ingredient upgrade your fruit salad's been begging for.
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Skip The Breasts If You Want The Best Grilled Chicken And Grab This Cut Instead
According to a pitmaster, chicken thighs are much better for grilling than chicken breasts. Here's why they are the better choice for your cookouts.
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How Defrosting Pans Work And What You Should Never Thaw On Them
Is the defrosting pan/thawing tray the miracle kitchen gadget it's made out to be? We review how they work and look at what the experts have to say about them.
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For The Ultimate Comfort Food, Make Grilled Cheese The Italian Way
If you thought grilled cheese was the epitome of comfort food, your sando's about to get the gooey, crunchy taste of Italy you didn't know it needed.
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The Strange Depression Era Sandwich Combination That Was All About The Pineapples
The Depression was fertile ground for new recipes as people tried to find ways to eat with little money. This strange sandwich made generous use of pineapple.
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The Japanese Spice That Belongs In Your Next Bowl Of Instant Ramen
Instant ramen doesn't have to be boring. Turn your instant ramen from a basic snack into a gourmet experience with a sprinkle of this Japanese spice blend.
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Vintage Southern Foods We Desperately Want Back In Our Lives
Southern cuisine is known for its comfort-food classics, but these vintage dishes have disappeared over the years. We hope these foods will make a comeback.
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Make Ground Beef Meals More Substantial With This Canned Ingredient
When trying to keep your meals affordable, meat can definitely be too pricey. Here's how to make ground beef stretch without sacrificing heartiness or flavor.
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The Chicken Roasting Mistake To Avoid For The Crispiest Skin
The key to a perfectly cooked chicken is getting that crispy skin, but if you're looking for flawless fowl, then avoid this major mistake when roasting.
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How To Make Tomato Water And Why You Seriously Should
If summer is in full swing and tomatoes are at their peak freshness, tomato water is the underrated kitchen ingredient you should be making yourself.
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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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