The Easy Way To Make Bologna Burnt Ends
Once again proving that there's nothing bologna can't do, get ready to chop, season, and smoke your way to the best bologna burnt ends you've ever tasted.
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The Bougie Ingredient Oprah Tops Her Scrambled Eggs With
Leave it to Oprah Winfrey to turn basic scrambled eggs made at home into a luxurious treat. This addition may not be relatable, but it sure is delicious.
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Dishes No One Wants You Bringing To A Summer Cookout (But Won't Say It Out Loud)
Not every dish is welcome at a summer cookout. Some foods clash with the summer heat, the picnic vibe, and the practical realities of outdoor dining.
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The Simple Prep Step That Makes Spam A Lot Less Salty
If you're not feeling the salt bomb vibe, try this extra prep step when you're cooking Spam to get all of the meaty flavor with a lot less of the sodium.
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How To Core Cabbage Like A Total Pro
Cabbage can be an intimidating ingredient to work with simply due to how bulky it is, but you'll need to learn how to core it if you plan on cooking the veggie.
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The Sunday Breakfast Spread Martha Stewart Makes For Her Employees
Martha Stewart has an enormous property thanks to the millions she's made throughout her career. This is the breakfast spread she serves her team on Sundays.
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The Family-Style Way The Rolling Stones Eat Hot Dogs
This non-traditional hot dog recipe is hearty, filling, and requires a fork. Courtesy of The Rolling Stones, it is great for serving a crowd.
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Kyra Sedgwick's Go-To Pasta Dish Is Super Simple To Make
Kyra Sedgwick isn't exactly famous for her cooking, but that makes this go-to pasta dish of hers all the more relatable. Anyone can throw it together.
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The Cubed Meat King Harold Eats In Shrek 2 Is Actually A French Delicacy
Among the many strange sights in "Shrek 2" is King Harold's meal of cubed beef dipped in ... something. What he's eating has a long and convoluted history.
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Throwback Summer Foods People Don't Eat In 2025
While some picnic, potluck, and cookout favorites have hung onto their popularity, other seasonal dishes have fallen by the wayside over the years.
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This Vintage Kitchen Gadget Should Make A Comeback For Summertime Salads
The melon baller, humble but dependable tool for many vintage summer get-togethers, delivered perfect spheres of melon to your parents. It's due for a reprisal.
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The Secret To Homemade Beef Jerky That's Melt-In-Your-Mouth Tender
Homemade beef jerky is easy to dry out. If you're looking to improve the tender texture of your jerky recipe, this is how the pros make it happen.
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11 Reasons Your Food May Be Sticking To Your Pans
It’s frustrating when your food sticks to the pan during cooking. Here’s why it happens, and what you can do to prevent it happening in future.
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The Type Of Fat You Should Avoid Using To Season Your Cast Iron Pans
Isn't bacon fat or other saturated fats the key to seasoning a cast iron pan? Actually, that's not true; read our expert's thoughts on the right fats to use.
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How Much Rice Should You Be Boiling Per Person?
Although it's one of the easiest foods to prepare, it causes many home cooks to overthink, so we asked an expert how to correctly measure uncooked rice.
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Why You Might Not Want To Cook Spam In Oil
Spam isn't exactly a fussy ingredient to work with, but if you've been cooking it with oil in a pan there's a good reason you might want to stop.
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The Mayo Swap That Gives Egg Salad A Tasty Mediterranean Upgrade
Not everyone loves mayonnaise in egg salad, and even if you do like the condiment, a change from time to time is nice. Here's what to use instead.
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Our Favorite Canned Chili Comes From An Iconic Brand
After taste tasting eight brands of canned chili, this one rose to the top of the list lives up to its name and is an affordable choice for a ready-to-eat meal.
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Use Leftover Chinese Takeout To Make The Ultimate Fusion Burritos
Chinese takeout is a convenient way to stock up on leftovers, but they can quickly become stale and boring. Use them to make fusion burritos instead.
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For The Creamiest Queso, Grab This Cheese (Hint: It's Straight From Mexico)
Store-bought queso is fine enough, but homemade is much better. If you want to make the creamiest queso, it's best to go straight to the source for this cheese.
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The One-Ingredient Upgrade That Makes Meatloaf Unbelievably Rich
Meatloaf is one of those meals that can be really great or totally bland. Here's the simple addition that makes this classic dish extra flavorful.
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According To Anthony Bourdain, This Is The 'Greatest Soup In The World'
Earning the title of 'greatest soup in the world' from the likes of Anthony Bourdain is no easy feat, but he made no qualms about declaring his pick.
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For The Best Mole Sauce, Use This Type Of Chocolate
Mole sauce is a Oaxacan classic that comes in several forms, but chocolate is key in mole poblano. This is the best type of chocolate to use for it.
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Next Time You Make Corn On The Cob, Add These 2 Ingredients To The Water
There is absolutely no reason to boil corn in plain water. You're doing yourself and the corn a disservice if you don't add these two ingredients.
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The Famous Chef Who Made Anthony Bourdain One Of The Best Things He'd Ever Eaten
Anthony Bourdain traveled the world experiencing international cuisine but while filming a show, he visited a then-up and coming chef and was blown away.
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Why You Ought To Boil Your Potatoes Before Roasting Them
If you just chuck raw potatoes in the oven and hope for the best, your roasted spuds are definitely not as delicious as they would be if you boiled them first.
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If You're Not Making Watermelon 'Tuna' You're Seriously Missing Out
Perfect for vegetarians and meat lovers alike, this fish-free tuna substitute made with fresh watermelon is as surprising as it is delicious.
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