There are tons of great flavor combinations that pair perfectly with popcorn, from the typical to the wild, but this addition really takes it to the next level.
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Not every college has its own creamery and boasts its own variety of cheese, but Washington State University makes their own delicious brand.
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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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This savory pie is a regional favorite, but although Paul McCartney made it famous in his lyrics, the name of it might have some people afraid to try it.
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It may seem obvious that figs get a green check for anyone living with a vegan diet, but that's actually not the case. Here's why figs are controversial.
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Q: What's green, tastes delicious on pasta (and everything else), and needs a blender? A: A pasta sauce that's easy to make and more versatile than you think.
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You don't always need a whole tomato in a recipe, but that doesn't mean you should throw the rest out. Here's how to store sliced tomatoes the right way.
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If you're a lover of heat, you've probably got a jar of chili crisp sitting in your refrigerator door. But which is the best brand of this flavorful condiment?
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For more flavor and a crispy skin, baked potatoes can be grilled on the barbecue with very little effort and no special equipment required.
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You know Ina Garten's go-to pantry staples are going to be high-quality. Her rice of choice is no different, though the brand is somewhat controversial.
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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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Multi-hyphenate William H. Macy fuels his days with a granola breakfast made by his wife, actress Felicity Huffman. How does the Oscar nominee take his granola?
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Many assume that making pasta salad is just as easy, and just a chilled version of other dishes, but there is one step you want to add in to ensure success.
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Ice pops, but make 'em creamy. Whip up velvety smooth homemade frozen popsicles that taste as good as the store-bought stuff with a sprinkle of this ingredient.
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Whole tomatoes should be kept upside down on the counter but there a few reasons only to break that rule and store them in the fridge instead.
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No matter how hard you try, it seems like your homemade pasta salad is no match for the deli-made variety. But your kitchen skills aren't the culprit.
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There is a purple-hued honey that is only found in a certain area of North Carolina, but beekeepers can't predict when their bees will produce it, or why.
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Out of all the options of Cadbury chocolate bars, there is one in particular that not only lacks in taste, but doesn't live up to its name.
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Espresso has concentrated amounts of caffeine, so knowing how much you can consume in a day compared to regular coffee is important.
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In a blind taste test of 10 different steak sauces done by The Takeout, Kroger's Universal Steak Sauce ranked at the bottom for an almost obvious reason.
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If your kebab game could use a little spicing up, meet the Middle Eastern sauce that brings all the sweet and tangy energy to this summer's barbecue.
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Purchasing seafood isn't just expensive, it's also loaded with questions around sustainability and health. This deep sea fish is one you should avoid.
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WIth all that's happening on your wedding day, do you have to also worry about the weather impacting your cake frosting? You do, but you can also save that cake
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Order a plate of seafood, and it'll often come with a serving of tartar sauce or remoulade. But the two sauces aren't identical — learn what sets them apart.
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If you think there are only so many ways to jazz up cabbage, you need to try James Beard Award Winner Alice Waters' coleslaw recipe.
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Even though cheese is made from an animal product, it doesn't actually contain meat, right? Well, not necessarily, and this Italian cheese is a prime example.
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Whataburger spicy ketchup has lots of fans, and it turns out you only need two ingredients to make your own copycat version at home. Here’s how.
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