The Secret To Perfect No-Knead Bread Is This Key Ratio
Other than resisting the urge to knead it, the perfect loaf of no-knead bread requires mastering the key ratio behind its deliciously simple ingredients.
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Here's How Many Times You Can Reuse A Tea Bag Before Losing Flavor
Do you really need to chuck that tea bag after one cup? Align the perfect tea with your favorite ritual to discover flavor that blooms, brew after brew.
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The Shady Way Restaurants Trick Diners Into Ordering Specific Menu Items
There is a lot of thought that goes into every aspect of running a restaurant, including how to subtly influence diners to order certain dishes.
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Whiskey Stones Look Great In Drinks But Come With Major Problems
Whiskey stones might do a lot for appearances and even serve some functional purposes, but using them to chill your spirit definitely involves some risks.
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The Key To Flavorful Ground Beef Stir-Fry Is This Umami-Packed Chinese Sauce
Look beyond that bottle of soy sauce when you're whipping up a ground beef stir-fry. This sweet and savory Chinese condiment changes the game.
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When You Should (And Shouldn't) Rinse Canned Beans
You might already be rinsing your canned beans, but it turns out, sometimes the liquid is worth keeping. Food expert Ed McCormick tells us what we need to know.
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The Overrated Step You Should Always Skip For The Best Possible Bacon
Want to really bring home the bacon? Skip the overrated bacon step everyone keeps talking about, and cook up the best possible bacon. Ever. Times infinity.
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Spice Up Bland Corn Casserole With These Flavorful Mexican Staples
Corn casserole will never again be a boring, overlooked side dish. You just need to add one of these fiery, flavorful, Mexican-inspired additions.
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The Best Ribs For Grilling Always Have This Tasty Feature
Maybe they're missing the moist towelette, but the best grilled ribs get that juicy, bark-y bite thanks to meat that's packed with this super tasty feature.
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15 Popular BBQ Potato Chip Brands Ranked
We tried 15 of the most famous and best-selling barbecue chips and taste-tested them, looking for the brand with the best flavor and texture.
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Why Chefs Avoid Ordering These Kinds Of Pasta Dishes At Restaurants
If you are craving pasta and dining at an Italian restaurant, these are the pasta dishes to avoid (and which you should definitely order), according to a chef.
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We Asked A BBQ Expert How To Actually Grill The Perfect Corn On The Cob
Finally grill corn on the cob packed with smoke and char, and zero burn. With or without the husk, this perfectly grilled corn will be gone before you know it.
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How To Cook Canned Corn So It Tastes Way Better
Canned corn is a pantry staple, but let's be real, it can be tastier. You should know there's a way to make this bland side much more delicious.
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Doritos Collisions Stranger Pizza X Cool Ranch Review: Retro Looks, Familiar Flavors
Yo dudes, Doritos and Stranger Things teamed up for some chips straight outta 1987. We ripped into a bag to find out if they're totally rad or major bogus.
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Leftover Ground Beef Is Perfect For This Easy Chinese Noodle Dish
If you're looking for ways to use up leftover ground beef, this mouth-numbing, spicy Sichuan noodle dish might be the answer to your problem.
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What Peat Does For Your Whisky
What really goes into the liquid campfire swirling around your snifter? Here's how peat got into your whisky, and why you can't resist that next smoky sip.
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How To Save Mole That Just Didn't Come Out Right
Take your homemade mole from meh to olé, using these sauce-saving tricks and ingredients to bring out the dazzling flavors of Mexico's national dish.
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Why Microwaving Bread Almost Always Backfires
Thirty seconds on low botching your ciabatta? Here's why nuking bread almost never works, and the few types of bread that are totally living for the microwave.
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How To Make Homemade Margaritas Taste Like A Professional Bartender Made Them
Maybe they taste best at a bar with friends, but with these tips, you can make margaritas at home like a professional bartender, without ever splitting the tab.
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Here's What A House Salad Reveals About A Restaurant
Think of it less like a bowl of greens, and more like a veggie crystal ball. Gaze into the croutons, here's what a house salad reveals about the restaurant.
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The Best Salt To Use For Pickles If You Don't Have Pickling Salt
Pantry looking slim on the pickling salt? You can still bite into snappy homemade pickles by skipping your tabletop shaker, and using this salt for pickling.
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Know The Difference Between Cantonese And Sichuan Food Before You Order Chinese Takeout
Love dan dan noodles and char siu pork, but don't know which one's from where? Nail that Chinese takeout by learning how Sichuan differs from Cantonese cuisine.
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Why Professional Chefs Prefer Gas Stoves (But Electric Ovens)
Fiery, smokin' stovetops are as prized as the quiet control of consistent ovens. Here's why professional chefs prefer gas on top, and electric on the bottom.
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The New Popeyes X Hot Ones Collab Item Even Sean Evans Hasn't Dared To Try
Hot Ones sauces are now available on three spicy menu items at Popeyes. Here's what Sean Evans had to say about the new fiery chicken dishes.
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Time To Grill? When To Let Your Meat Cook Low And Slow
Wondering if you should take it slow, or crank up the heat on the grill? Here's when you should cook your meat low-and-slow for the juiciest, bark-iest bite.
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Buffalo Wild Wings Appetizers, Ranked From Worst To Best
Buffalo Wild Wings is famous for its boneless wings, but there’s plenty more on the menu. We tried all the appetizers to find out which was the best.
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The Unexpected Condiment That Works Shockingly Well In A Stir-Fry
Your stir-fry might include everything but the kitchen sink, but you won't look back after adding this shockingly perfect, tangy-sweet condiment to the mix.
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