Transform Red Lobster's Cheddar Bay Biscuits Into A Sweet-And-Salty Dessert With One Easy Move
Red Lobster's Cheddar Bay Biscuits are legendarily good, but did you know they also make a great dessert? You just need one simple addition.
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The Common Marinade Mistake That Leads To Chewy Shrimp
Marinating your shrimp is supposed to make the meat tender. However, this simple oversight can leave your seafood with a disappointing texture.
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The One Swap That Makes Boxed Pancakes Fluffier Every Time
Typical boxed pancakes probably don't remind you of syrup-soaked clouds. However, you can make them fantastically fluffy with this tangy ingredient.
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Why Meat Enthusiasts Would Cringe At Ulysses S Grant's Steak Preference
There are various reasons a person might praise President Ulysses S. Grant, but the way he liked for his steak to be cooked probably isn't among them.
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The Step Bobby Flay Takes For Extra Creamy Mashed Potatoes
Want to get creamy mashed potatoes every time you make them? This tip from Bobby Flay is a simple yet effective way to achieve the perfect texture.
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Is The 3-2-1 Rule The Secret To Perfect Beef Brisket?
If you are a griller and smoker, you probably know about the 3-2-1 rule for cooking ribs, but does it apply equally to a perfect beef brisket?
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Chef Nigella Lawson's Mexican-Style Touch To Elevate Scrambled Eggs
Scrambled eggs are one of the easiest breakfast dishes to make, but they certainly don't have to be boring. Add this ingredient to instantly upgrade your eggs.
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15 Must-Try Appalachian Dishes That Define Mountain Cooking
Although there is some overlap with Southern cooking, traditional Appalachian cuisine centers on fresh and foraged foods and recipes that families hand down.
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Why You Shouldn't Overlook Brisket For Your Next Pot Roast
If the first cut of meat you think of for pot roast is chuck, we get it, but brisket is also worthy of that slow cooker - if you know how to prepare it.
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The Cooking Oil That Has A Higher Smoke Point Than Avocado
Don't want your home-cooked food to taste burned and greasy? Using oil with a high smoke point is key, and one type takes the top prize for handling the heat.
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Reheat That Rotisserie Chicken Like This For A Homemade Taste
Rotisserie chicken can be difficult to finish off in a single sitting, so when it's time for leftovers, here's how we recommend reheating it.
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The Steak Cut Martha Stewart Doesn't Pass Up
Martha Stewart's domestic prowess knows no bounds, so when she shares something, we pay attention. She loves this cut of steak and is great at cooking it, too.
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The Most Iconic Casserole In Your State
Casseroles are the perfect easy dish packed with flavor and comfort. Discover the iconic casseroles in each state, often boasting local ingredients.
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Old-School German Dishes That Are Sadly Disappearing From Tables
When you think of German food, you likely picture giant pretzels, and schnitzel, instead of these old-school dishes that have become harder to find.
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The Blunder That Leaves Your Soup Noodles Sad And Mushy
No matter how simple a soup recipe seems, if you skip key techniques, you may not be happy with the results. To avoid soggy noodles, make sure you do this.
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16 Toppings That Make Any Chicken Sandwich Better
From crunchy to creamy, sweet to spicy, these are the tasty toppings sure to take your next chicken sandwich to the next level. Thank us later.
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Why You Shouldn't Just Toss Your Meat In For A Pot Roast (It's Costing You Flavor)
Pot roast is a wholesome, delicious classic, but if you're skipping this crucial and often overlooked step, you are missing out on a world of flavor.
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Seriously Upgrade Store-Bought Garlic Bread Without Adding A Single Ingredient
Chefs and home cooks agree that homemade garlic bread is the best, but if you're short on time (or skill), you can upgrade store-bought with minimum effort.
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Martha Stewart's 2-Ingredient Stuffed Waffles Will Have You Ghosting Eggo By Next Week
Given Martha Stewart's prowess in the kitchen, many assume that it's difficult to recreate one of her recipes. Her sweet approach to waffles is anything but.
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The Easy Upgrade That Turns Brussels Sprouts From Side To Centerpiece
As vegetables go, Brussels sprouts are pretty divisive. People either love them or hate them. However, this cheesy, crunchy dish may win over the skeptical.
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16 Microwave Hacks Home Cooks Should Know
Microwaves can do so much more than just reheat leftovers. Take a look at the microwave hacks that could be game changers in every kitchen.
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How Chef Lidia Bastianich Strains Pasta Without Using A Traditional Colander
You don't need to dump your pasta and all of its useful cooking water into a colander. Chef Lidia Bastianich uses a tool that makes straining it easier.
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This Simple Rib Prep Tip Helps Deliver Tender, Not Chewy, Meat
Sinking your teeth into ribs shouldn't feel like a high-resistance jaw exercise. Removing this part of the meat before cooking will yield more tender results.
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9 Old Kitchen Trends Younger Generations Are Abandoning
Cooking habits are now learned from chefs, creators, home cooks, and voices from around the world, but some kitchen trends have been forgotten.
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The Secret Liquid That Boosts The Flavor Of Chili Without Extra Work
Making the best chili possible often comes down to the secret little ingredients that we throw into the mix. Here's a liquid that packs a punch.
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This Canned Fish Is Alton Brown's 'Secret Weapon' For Sauces And Dips
TV chef Alton Brown knows that adding this ingredient to a sauce or dip creates next-level flavor, and you may want to do the same the next time you cook.
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10 Reasons Restaurant Pasta Dishes Are Better Than Homemade
Once you know the secrets of restaurant quality pasta, you won't be disappointed by your homemade noodle dishes. Here are some expert tips for pro pasta.
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