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Cooking

  • Ube halaya and bread slices
    By Adrianna MacPherson 12 months ago

    Stuff French Toast With Ube Jam For A Vibrant Breakfast

    French toast is already delicious, but it can be even better with ube jam. It's eye-catching, mouth-pleasing, and a perfect ingredient for stuffing your toast.

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  • bowls of various canned tomatoes
    By Lauren Corona 12 months ago

    13 Types Of Canned Tomatoes And How To Use Them, According To The Pros

    To improve your kitchen prowess, find out everything there is to know about canned tomatoes and other canned tomato products from the experts.

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  • stack of small cheeseburgers
    By Maria Scinto 12 months ago

    8 Easy And Delicious Slider Recipes

    A slider isn't just a tasty burger from White Castle. You can make them in all sorts of delicious ways, and we have eight delightful ways to prove it.

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  • boiling pasta in large pot
    By Catherine Brookes 12 months ago

    11 Ways To Use Leftover Pasta Water, According To Experts

    If your pasta water usually ends up going down the drain, it's time to think twice. Pasta water is actually incredibly versatile both in the kitchen and out.

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  • Steak with blue cheese sauce
    By Daisy Huynh 12 months ago

    Your Steak Is Begging For Blue Cheese

    In a sauce or a crust, sharp and pungent blue cheese in all its varieties is the perfect addition to balance the savory flavors of a well-seasoned steak.

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  • onion quiche with slice
    By Lily McElveen 12 months ago

    14 Tips For Making The Perfect Quiche

    Quiche is a delicious and versatile meal, but making it from scratch requires some precision and technique. Learn from expert tips for successful quiches.

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  • Air fryer, frozen burger patties
    By Angela Kaye Carpenter 12 months ago

    Can You Cook Frozen Burger Patties In Your Air Fryer?

    The air fryer is a kitchen miracle that brings mess-free convenience to many foods, but can you use it for cooking frozen burger patties? Yes, you can!

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  • mashed potatoes in a bowl
    By Ivana Maric Kokic 12 months ago

    13 Expert Tips For Making The Creamiest Mashed Potatoes

    Creamy mashed potatoes are a delight for any home cook. We checked in with culinary experts to get tips for making the creamiest mashed potatoes possible.

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  • Anchovies in a tin
    By Shelby Tuttle 12 months ago

    Leftover Anchovy Oil Is A Savory, Salty Snack-Amplifier Worth Saving

    Anchovies are the secret weapon of the culinary world. If you have some anchovy oil on hand, you have a great way to take your favorite snacks to a new level.

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  • caramelized onions in frying pan
    By Catherine Brookes 12 months ago

    12 Tricks Chefs Use To Get Perfectly Caramelized Onions Every Time

    Making caramelized onions at home often results in burnt or undercooked onions. We talked to chefs for tips on cooking delicious caramelized onions every time.

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  • Grilled tuna steaks on plate
    By Nick Pisano 12 months ago

    The Cold Water Method That Thaws Frozen Tuna Steak In No Time (Well, Almost)

    If you forget to thaw your frozen tuna steaks ahead of time, don't worry - all is not lost. Here are some tips and tricks for using the cold water method.

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  • tomahawk steak with rosemary
    By Maria Scinto 12 months ago

    Why Your Pan-Seared Tomahawk Steak Should Finish Cooking In The Oven

    If you decide to pan-sear a tomahawk steak, that should only be part of the cooking process. To finish the job properly, pop that meat in the oven, too.

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  • meat with potatoes and asparagus
    By Maria Scinto 12 months ago

    If You Don't Want Chewy Steak Bites, Avoid These Cuts At All Costs

    Steak bites can be delightfully tender if you choose the right cut for the dish. Otherwise, you could be giving your jaw a workout with chewy meat.

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  • cooked cauliflower with green garnish
    By Maria Scinto 12 months ago

    A Marinade Is All You Need To Take Cauliflower Steaks Up A Notch

    Cauliflower isn't exactly known for bursting in flavor, but that doesn't mean it has to fall flat in steak form. Elevate your dish with a marinade.

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  • Plate of biscuits and gravy
    By Ceara Milligan 12 months ago

    The Secret Ingredient That Makes Sawmill Gravy So Delicious

    Sawmill gravy is a Southern classic, but what makes this sauce so incredibly delicious? It's all about the fat that's used to make the gravy's roux.

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  • cooked chicken on white plate
    By Maria Scinto 12 months ago

    8 Best Whole Chicken Recipes

    A whole chicken isn't just a hunk of meat. It's an opportunity to try different ingredients and create new food experiences. Here's a bit of tasty inspiration.

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  • Piece of lasagna on plate
    By Amanda Bellucco-Chatham 12 months ago

    How To Reheat Leftover Lasagna In The Oven

    Microwaving leftover lasagna is easy, but it's not ideal. Here's how to reheat your lasagna leftovers in the oven for a crispy, bubbly bite every time.

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  • Grilled cheese composite
    By Sophia Blush 12 months ago

    7 Types Of Cheese And How To Best Use Them For The Ultimate Grilled Cheese Sandwich

    How many cheeses should you use for the best grilled cheese? We spoke to two experts about how to craft the ultimate grilled cheese sandwich.

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  • Selection of old school ingredients
    By Catherine Brookes 12 months ago

    Old School Ingredients Your Grandma Swore By (And Why You Should Too)

    Turns out, when it comes to cooking, grandma really does know best. These old school ingredients she swore by still have plenty of uses today.

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  • collard greens in bowl
    By Christine Dulion 12 months ago

    Give Leftover Collard Greens New Life By Adding Them To Pasta

    Don't throw those collard greens out! If you've prepared too much of this Southern classic, add the leftovers to your favorite pasta recipe for a tasty upgrade.

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  • Coleslaw without mayo
    By Brynna Standen 12 months ago

    Art Smith's Simple Swap For Mayo-Free Coleslaw

    Have you ever started making coleslaw only to realize you're out of mayo? Professional chef Art Smith has a simple ingredient swap to make this side mayo-free.

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  • variety of beans and legumes
    By Catherine Brookes 12 months ago

    12 Types Of Beans And Legumes That Have The Most Protein

    Here are the most protein-rich beans and legumes. Let's delve into the figures so you can decide which type to reach for when whipping up a tasty recipe.

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  • Steak fingers with gravy
    By Daisy Huynh 12 months ago

    Chicken Fried Steak Fingers Are The Whimsical Upgrade For A Classic Dish

    Upgrade a traditional Southern favorite by transforming chicken fried steak into bite sized strips that are perfect for snacking, gatherings, and game day.

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  • Coleslaw in bowl
    By Adrianna MacPherson 12 months ago

    Why Chef Art Smith Makes His Coleslaw With Vegan Mayo

    You may think of mayo as a classic coleslaw ingredient, but have you ever considered swapping it with the vegan variety? Chef Art Smith does; here's why.

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  • Chocolate cake and ice cream
    By Daisy Huynh 12 months ago

    The Fishy Ingredient That Creates A Balanced Flavor Profile In Desserts

    Don't let its pungent aroma fool you! Believe it or not, fish sauce, a staple of some Asian cuisines, can enhance and balance the flavor of sweet desserts.

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  • Charred corn on the cob on plate
    By Adrianna MacPherson 12 months ago

    The Best Way To Char Corn Without An Outdoor Grill

    Getting the perfect char on some sweet, in-season corn sounds like a job for the grill. But, you can achieve similar results right in your oven.

    Read More
  • Eggs Benedict with hollandaise sauce
    By Stephanie Mee 12 months ago

    13 Tips You Need To Cook Eggs Benedict Like A Pro

    Eggs Benedict can be a tricky dish to cook at home. From making the best hollandaise to cooking the perfect poached eggs, try these tips for your next brunch.

    Read More
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