Nothing beats biting into melt-in-your-mouth fudge. But move over, other fudge, this two-ingredient peanut butter fudge is gonna be your new favorite dessert.
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An expert tells us that grilling or charring this fleshy fruit will add some smokiness to your salsa, making it pair even better with fish and other seafood.
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In a committed relationship with peanut butter? Well, if you live in the US, you don't love it nearly as much as the country that eats the most peanut butter.
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With all the different tomato varieties available, it's hard to know which kind to buy. If you're looking for a snack, this is the one you want.
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Fall is always the perfect time to make homemade soups. This soup only has three ingredients and can easily be made for any autumnal gathering.
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Sawdust pie is a classic dessert from the Bluegrass State. Do this simple method to the chopped pecans first if you want to upgrade the flavor of this pie.
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This simple sandwich is popular in Britain, and it's easy to make with just a few ingredients. Try it, and you may find that it's your favorite too!
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Robert Redford was not only a great actor, but he had a few cooking tricks up his sleeve, too. Find out how he added smoky flavor to his tomato-based chili.
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Nothing's worse than trying to make avocado toast or guacamole with an unripe avocado. Here's how long it really takes for avocados to be ready to use.
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Cooking success secrets don't always need to be overly complicated. The key to fluffy scrambled eggs fully embraces the most basic ingredients: eggs and salt.
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Instead of grabbing a jar of store-bought tomato sauce, you can make another tomato-based product with fresh ingredients to add to your favorite Italian dishes.
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When it comes to jarred pasta sauces, there's an overwhelming number of options at any supermarket. Here are the store-bought products the experts buy.
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Blanching vegetables doesn't have to be complicated. Chef Tara Punzone's process is simple and uses a common liquid, she tells us in an exclusive interview.
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Want to cook lamb chops but worried they'll come out gamey and tough? Here's how to tame that gaminess and keep your chops tender and savory.
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Elvis Presley was renowned for his love of rich foods, but this fried delicacy was one of his favorite appetizers, not to mention a Southern classic.
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When it comes to bread and rice, the brown version of each is typically better for us, so we asked an expert if the same was true about hard boiling eggs.
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Do you ever ignore all the lemon juicing tools in your kitchen and just use your hands instead? If you do, then you should keep this easy trick in your pocket.
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With everything getting so expensive, thrifty chefs are looking for ways to trim their grocery bill. This dinner shortcut has been booming recently.
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Alton Brown does the research on his recipes, including testing this ingredient for decades. Here's his favorite flour brand, so you can snap it up yourself.
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Avoiding artificial dyes? Whip up a batch of rosy all-natural pink lemonade with one surprising, highly-colorful, slightly earthy root vegetable.
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Chinese pork fried rice features those succulent pieces of pork colored a bright, cheery red. Where does that red hue on the pork come from?
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Miso paste brings savory balance and a craveable salty touch to loads of baked goods, but take care when adding it to vanilla-forward recipes.
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Martha Stewart is a homemaking icon, with millions of fans hanging on her every word, so naturally her take on this popular, bougie food will give them pause.
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Egg salad contains very few ingredients, so it's crucial that each one is the best it can be. Mayonnaise is essential, but which brand to use divides opinions.
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We asked an executive chef for his favorite technique to make the juiciest burgers by locking in beef’s moisture and flavor, even if it's cooked too long.
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If a sweet, juicy wedge of watermelon screams summer to you, get ready to dive into the sunniest summertime salad, thanks to this vibrant OG watermelon.
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Your go-to roasted potatoes deserve more than just salt and pepper. Here's what you need to do to turn up the volume on roasted spuds without any extra work.
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