Stop Throwing Out Lemongrass Leaves And Start Infusing Your Rice Instead
Give lemongrass leaves new life, and throw them into your next pot of rice. This upgrade takes almost no effort, and the flavor payoff is big.
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The Wallet-Friendly Steak Cuts To Order Instead Of Ribeye
Ordering at a steakhouse can feel intimidating if you're on a budget. We spoke to an expert chef to get some tips on how to choose a cheap yet tasty steak.
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Cooking Pasta In Milk Has Its Benefits, But Avoid One Big Mistake
Cooking pasta in milk has tons of benefits when creating a creamy sauce. However, there's one big mistake you need to avoid when using this trick.
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How To Keep Ready-To-Eat Hot Dogs Warm
Cooking for a large group doesn't have to be an ordeal. Get your hot dogs prepped before time and keep them warm with this handy kitchen trick.
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12 Cooking Mistakes That Will Ruin Your Scallops, According To Chefs
A little bit of finesse is required to cook scallops, and these are some common cooking mistakes that would ruin your scallops, according to chefs.
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5 Substitutes You Need If You Run Out Of Capers
Do you need a substitute for capers? From olives to anchovies, these flavorful swaps ensure your dishes stay tangy, balanced, and delicious.
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How Joanna Gaines Meal Preps A Week's Worth Of Veggies
Pressed for time? Joanna Gaines shares her simple 30-minute veggie prep routine, making healthy, delicious meals a breeze all week long. Assemble your pans!
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Why You Should Save Your Crab Shells
After you've enjoyed a delicious crab supper, you may wonder what to do with the leftover shells. Turns out, these crustaceans have a whole host of uses.
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Yes, You Can Make Beef Tartare At Home: Here's How To Do It Safely
Beef tartare can seem intimidating for a home chef from a food safety perspective, but if the chefs in a restaurant can do it so can you. Here's how.
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The Pros Of Air Frying Vs Deep Frying Onion Rings
When it comes to making delicious homemade onion rings, there is a difference between making them in an air fryer and deep frying.
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The Kitchen Gadget You Need For Easy Homemade Croutons
Homemade croutons are not only the tastiest version but are a great way to use up bread leftovers, and this kitchen gadget is the best way to make them.
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The Nutty Ingredient That Your Chili Has Been Needing (Just Hear Us Out)
It may sound nutty but there is a surprising trick that chefs use to add a creamy thickening agent to your chili that also brings out the rich flavor.
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The Fats That Give You The Most Succulent Steak
Choosing the right fat is essential for cooking succulent steak at home. We asked a professional chef for some expert tips on cooking steak.
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The Best Soup On Panera's Menu Is Only Available In One Season
Panera is well known for its tasty range of soups and seasonal dishes. This warming recipe is one of the best items on the menu and a fan favorite.
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Here's How To Make Scrambled Eggs Like Bobby Flay
Scrambled eggs are a beloved breakfast classic but celebrity chefs all seem to approach the dish differently. We explore celebrity chef Bobby's Flay's method.
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The Bacon Substitute For An Umami-Loaded Grilled Cheese
For a salty, umami-flavored substitute for bacon, swap your protein with this surprisingly tasty ingredient in your grilled cheese sandwich.
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The 2-Ingredient Hot Chocolate Dip Perfect For Cozy Winter Nights
Savory dips have had a monopoly on the genre for a while, but this two-ingredient hot chocolate dip may just change your mind the next time you feel snackish.
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Wait, Red Kidney Beans Are Toxic?
Red kidney beans are a common addition to soups and chilis but some may not realize the importance of rinsing and cooking them before eating.
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The Crafty Trick To Making Lots Of Fried Eggs At Once
Eggs are a versatile food that can be cooking a variety of ways, but as simple as they are to make, this tip will make it easier when cooking for a crowd.
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Skip The Frozen Goya Stuff And Peel Your Own Fresh Yuca
There is no need to miss out on the taste and benefits of fresh yuca, but there is one thing to be careful off when peeling and eating it.
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Why A Totally Black Plantain Is Still Good To Use
Typically, a blackened peel is an indicator of an overripe banana that is useless even for baking, but when it comes to plantains, the opposite is true.
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The Nasty Reason Why You Should Ditch Your Knife Block
Knife blocks are meant to keep your knives safe, but they can actually do the opposite, and it's worth looking at yours to see if you should use an alternative.
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The Simple Way To Make Beans A Crunchy, Versatile Meal Topper
Canned beans are a nutritious and easy topper for salads and soups, and with the help of an air fryer or oven, can be the crunchy add-on you're looking for.
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Béchamel Or Ricotta: What's The Proper Filling For Lasagna?
While ricotta is a perfectly fine substitute in lasagna, béchamel is the traditional favorite whose creaminess and flavor cannot be replicated.
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The Best Risotto In Italy, According To Giada De Laurentiis
This risotto is an Italian classic that celebrity chef Giada de Laurentiis loves. The exciting thing? You can quite easily make it at home.
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Why Natto Remains A Breakfast Staple In Japan
This slippery, fermented dish is not everybody's idea of a tasty breakfast. However, this doesn't stop thousands of people from eating it every day.
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The Reason You Should Never Eat Fiddlehead Ferns Raw
Fiddlehead ferns have a whimsical shape and vibrant green look, but don't be tempted to use them in a raw salad. This ingredient has to be cooked!
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