The Canned Vegetable You Should Be Adding To Pasta Salad
Italian-style pasta salad is the perfect choice for a light summer lunch. Make your salad taste extra special with this expert-approved canned ingredient tip.
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The Simple Step That Makes Sweet Potato Chips Nice And Crispy
Ever found that homemade sweet potato chips don't turn out as crunchy as store-bought ones? The secret lies in how you cook them.
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Is There A Difference Between Sushi From The East And West Coast?
Beyond the Philadelphia roll and the California roll, are there any significant differences between East and West Coast sushi spots?
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For Better Steamed Veggies, Switch To Bamboo
There are plenty of ways to steam vegetables for dinner, but if you really want to make the best food you can, the experts advise switching to bamboo steamers.
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Why Even Professional Chefs Use Canned Tomatoes
Canned tomatoes are a pantry staple for home cooks -- and many professional chefs love using them, too. Here's why.
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Braise Beans In Broth: Say That 5 Times Fast While Making Dinner
Beans are pretty underrated in the kitchen given how nutritious and filling they are. If you've been avoiding beans for lack of flavor, braise them in broth.
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The Foolproof Way To Make Sourdough Starter From Scratch
Everyone loves sourdough, but making and maintaining sourdough starter is infamously difficult for new bakers. Here's how the experts recommend making starter.
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The Tuna You Should Be Using For Better Poke Bowls
Making a poke bowl at home is actually pretty easy, but you'll want to make sure you get the right kind of tuna for the job. Here's what the pros use.
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The Restaurant Menu Red Flag That's Pretty Clear To See
Menus can tell you a lot about a restaurant, both good and bad. However, there is one restaurant menu red flag in particular that you should look out for.
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Is It Cheaper To Just Make Craft Cocktails At Home?
Feeling the pinch with that bar tab? Shake things up as your own mixologist once you know what it takes to mix killer craft cocktails at home.
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The Sealing Mistake That Can Wreck Your Ravioli And How To Avoid It
Ravioli is quite simple to make from scratch but problems can arise when you start to cook it. We asked an expert how to fix this common ravioli mistake.
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Is Grocery Store Sushi Actually Worth Buying?
Sushi restaurants can get pricey quickly which is why many of us are eyeing those store-bought sushi packages. But are those really worth buying?
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Review: The Prebiotic Soda Wars Just Got A Lot More Carbonated With Coca-Cola's Simply Pop
Make way Olipop and Poppi, a new prebiotic soda just entered the scene. Coca-Cola's Simply Pop dropped a few flavors of its prebiotic soda, so we tasted them.
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Just How Thin Should You Be Rolling Out Ravioli Dough?
All too often, homemade ravioli is thick, chewy, and unpleasant. Avoid this by ensuring that you roll your ravioli dough out to the perfect thickness.
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When Shopping For The Best Prime Rib, Here's What You Need To Look For
Prime rib is considered one of the best cuts of beef available, but that often comes at a price. Here's what to look for so you don't waste your money.
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Why You Should Never Add Mix-Ins To Burger Patties
You might think adding extra ingredients will create a better burger, but that's not the case according to an award-winning pitmaster. Here's why.
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Is There Any Point To Braiding Steak?
There's a viral steak trend making the rounds online where people are braiding their steak, but is there any point to this or is it just for social media clout?
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Why Mayonnaise Is Crucial For The Best Crab Cakes
If your crab cakes turn out disappointing, it may be because you're not including some mayonnaise. Here's why it's an essential ingredient.
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What Are Legs In Wine And Do They Affect The Quality?
There are many ways people judge a wine's quality and checking its legs is one of them. But how, if at all, do legs affect a wine's quality?
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Why Most Wine Doesn't Actually Need To Be Aged
It's a common belief that wine is better when it's aged, but this is not always the case. A winemaker explains why -- and how to age wine if you need to.
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Never Season Venison Steak The Same Way You Would Beef
When you're cooking venison, the process for seasoning it is different than for beef. We consulted an executive chef to learn how they season venison.
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Should You Cut An Uneven Piece Of Fish For Even Cooking?
Preparing delicate fish filets can be intimidating for home cooks. We spoke to an expert and got some tips on how to cut and cook fish perfectly at home.
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Fondant Vs Marzipan: Which Is More Reliable For Your Prettiest Cake?
We asked an expert to explain the differences between marzipan and fondant. Here's what to consider when choosing one for your cake decorating.
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Review: Heinz's Flavor Tour Sauces Offer A World Of Yum
Heinz has some new sauce flavors out, and we had the chance to taste test them to see if they're worth purchasing. Here's the lowdown on the Flavor Tour sauces.
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Here's How To Make Gnocchi, Sans Eggs
Eggs are often used in gnocchi to hold the cooked potato and flour together, but they're not essential. Here's how to make it without eggs.
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Can You Substitute Marinara For Pizza Sauce?
Pizza sauce and marinara sauce look very similar, but can you use either on a pizza? We asked a professional chef.
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Why Pasta Sauce Is So Much Better After Slow-Simmering
Some pasta sauce recipes recommend hours of cooking -- but why is this necessary? We asked a professional chef to explain the process.
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