Forget vegetable oil — your grandparents likely fried with a different type of fat that gave food richer flavor and a crispier, tastier result.
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Have a few pieces of leftover bread? There are plenty of ways to use up those extra slices without making sandwiches. Here are some of our favorites.
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Iconic celebrity chef Gordon Ramsay weighs in on the old-school dish that is the grilled cheese sandwich, suggesting you add this vegetable to it.
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Pot roast is a classic meal that is as delicious as it is comforting. You can elevate the basic dish by adding a spicy ingredient from Japan.
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Kent Rollins, the cowboy cook turned YouTube star, has plenty of tips to share, whether you're getting into cast iron cookware or outdoor cooking and recipes.
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There are many types of oil that you can cook with, and each has its merits. If you enjoy spicy food, there is one type of oil you should be using.
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McDonald's Filet-O-Fish is plenty popular, but fast food prices are getting out of control. You can recreate the sandwich at home using these Aldi items.
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It's very annoying to go to the trouble of cooking chicken breasts only for them to turn out dry and bland. Next time, do this before cooking for juicy results.
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When he's not making moves on the field, Patriots quarterback Drake Maye fuels up on homemade comfort foods. His wife dished on what she likes to cook for him.
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If you’re seasoning cast iron with this fat, it might be holding you back. There’s another type that seasons way better — and your skillet will thank you.
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There are lots of benefits to cooking bacon in the oven, but some of those benefits go out the window if you're making this one time-consuming mistake.
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Ramen is a great easy dish for students to make cheaply, but one way to upgrade it into something special is to use this unexpected Italian ingredient.
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Store-bought tortillas are the bedrock of many a meal, but they can be so much better with one simple move. Here's everything you need to know.
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Once considered a "throwaway" item, this underrated cut of beef is gaining traction in the culinary world, thanks to its unparalleled flavor and texture.
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Most slow cookers only have two settings, but those two simple settings can make or break a recipe. Naturally, there's a lot of debate about them.
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Grab the slow cooker and some little smokies then get ready to make the easiest throwback appetizer recipe in the world with just two condiments.
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Chef Alex Guarnaschelli knows a thing or two about using simple ingredients to maximize flavor. Here's one that she likes to add to a wide range of dishes.
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There’s lots of cooking advice out there, but not all of it is correct. These are some common culinary tips that pro chefs definitely don’t endorse.
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Pancakes and maple syrup are a classic combo, but if you're sick of it or simply looking to switch things up a bit, this swap is just as deliciously sweet.
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Bobby Flay is one of Food Network's most popular and talented chefs. He uses butter often in his signature dishes, and he has a preferred brand.
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Chili will always be a favorite dish to warm you up. However, ground beef chili gets boring. So, next time, try using this tender meat instead.
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The Super Bowl is better with finger food, and chicken tenders are a prime candidate. If you want stadium-approved tenders at home, follow this advice.
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Nobody wants their dinner turning into a science experiment. Discover how the pan you use can react with acidic ingredients to create a lasagna battery.
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There are tons of clever ways to upgrade the classic grilled cheese sandwich, but an ostensibly unusual bread swap instantly transforms it into a sweet treat.
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Martha Stewart didn't spontaneously learn how to cook. Her mother taught her more than a few things, including how to add a touch of sweetness to soup.
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Ina Garten has never been taken by the fancy things in life. She's perfectly happy with simple, well-executed meals, and that goes double for her breakfast.
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If you're gearing up to host a Super Bowl party, these snacks won't fumble. Great for game-day munching, they hit all the right sweet, salty, and savory notes.
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