If you've ever been part of a family outing to a restaurant with little kids in tow, you might be wondering how much you should help out when they make a mess.
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If you're looking to innovate on how your scrambled eggs taste, there's a good case for adding a splash of soy milk. Here's what the experts have to say.
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Is today the day you go all in on the chef's special chicken surprise? Here's when to order the restaurant special, and when you should definitely skip it.
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There's a fried chicken hack that's been getting some notice lately where people will fold the wings first before deep frying. Does this trick really work?
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Venison is delicious, but it can sometimes be tricky to cook. We asked two deer meat enthusiasts how to avoid some of the most common mistakes.
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Everyone knows that coffee pods are easy and convenient, but if you've been slotting in K-Cups haphazardly you should know there's a right way to do it.
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We've upgraded from Chicken of the Sea. But when it comes to fine-er dining, never ask this unintentionally critical question about the catch of the day.
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The French press is a classic for beginner brewers. It's relatively affordable, it's easy to use, and it's hard to mess up. Here's what to consider when buying.
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There are tons of great ways to instantly spice up jarred pasta sauce but there's one simple yet lesser-known addition that'll really take it to the next level.
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You don't want to make a chef's or employee's day harder than it has to be, right? If that's true, avoid this annoying habit when you dine out at a restaurant.
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If you've never worked in the service industry, you might not know what a shift drink is. Allow this chef and restaurant owner to explain this employee benefit.
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An underrated type of seafood, shad is a fish that's tender but bony. Here's the best way to cook it to bring out its rich flavor, according to an expert.
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Hot dog lovers know that the smoky taste of a grilled frank is incomparable, but have you ever tried grilling your favorite hot dog toppings too?
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If you don't like the bitterness of whiskey, these drinks experts have a solution. It involves one pantry staple, and works in bars as well as at home.
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Cast iron pans need to be seasoned, but the process isn't as complicated as it sounds. The best way to keep cast iron seasoned is actually pretty simple.
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Frozen cocktails are a summer staple, but they aren't as fun once they've melted. Does adding ice last before blending really keep it cold longer?
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Despite your best intentions, that juicy burger patty can quickly become dry and overly charred if left on the grill for too long. Here's how to fix it.
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If you're considering putting together your first knife roll, you may be wondering what the pros keep inside. Here's what the experts have to say.
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Safety matters when you're cooking with fire, which means you may be wondering what fuel is the best option. Is propane or natural gas grilling safer?
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Sonic Drive-In partnered with Grillo's Pickles to create new pickle-focused menu items for summer. See if these items will have pickle lovers rejoicing.
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Copper cookware looks beautiful, but is it really better for cooking? According to this pro chef, there are several reasons why chefs love it.
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A good cheesecake should be light yet luxuriously rich. To take yours to the next level, just add some of this deliciously creamy ingredient.
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You could plop a citrus peel in your drink, or you could express your citrus peel for an impressive cocktail that's full of flavor and popping with aromatics.
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If you like your grated parm as never-ending as your salad and breadsticks, here's why you won't always get extra cheese at traditional Italian restaurants.
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Making muffins might seem like an easy task, but there are many ways it can go wrong. If your muffins are turning out dense and tough, this might be why.
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Lasagna is about more than a great sauce, creamy fillings, and plenty of cheese. The technique is just as important as the ingredients and flavors.
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Sautéing is a go-to method in countless recipes, but there’s one common mistake that could be sabotaging your results according to this pro chef.
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