The table is set, the candles are lit, the wine is poured. You sit down to a beautiful chicken dinner, biting into meat that's so dry, your dinner guests guzzle half the wine on their first bite. What happened? You listened to Martha Stewart when she taught you how to time the cook on your chicken.
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Dense waffles are a flop like Arnold Schwarzenegger in Terminator: Dark Fate. They're a heartbreak as tear-jerking as the last episode of Friends. Thankfully, we've got a hack that'll keep your waffles light, airy, and crispy.
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If you want to start a real argument, claim that your way of cooking ribs is the only way. But whatever your personal preferences, there are certain rules to follow when it comes to cooking righteously good ribs.
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Learning to properly separate an egg is a little like learning to drive a car with a stick shift. Using the shell-to-shell method can be as precarious as trying to ease up on the clutch and down on the gas at the same time. Why not consider a little insurance policy to pave the way for you?
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Americans eat 23 pounds of ice cream on average each year. But before you can enjoy a scoop of your favorite flavor, you have to wait for it to soften.
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Eggs and oatmeal are two quintessential breakfast items, respectively. So, cooking them up together and serving them in a single bowl might sound like a stretch to breakfast fundamentalists. But, hear us out. Cooking your oatmeal with an egg is the perfect way to level up your breakfast routine.
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Licking raw dough off the spoon while waiting for cookies to bake is one of the great joys of childhood that, looking back on it as an adult, you realize was actually pretty unsafe. According to the Centers for Disease Control and Prevention, there are two ingredients that can make you very sick.
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While the French press method of coffee making has been around since the mid-19th century, it's lately had quite the resurgence in popularity. The problem with French presses, according to coffee expert Alex Azoury, is that hardly anyone knows how to use them.
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Now we have a new French chef, who's sharing his cooking techniques the modern way: on YouTube. Bruno Albouze's The Real Deal Cooking Channel has over three quarters of a million subscribers. Albouze shared with Today just what makes his French-style scrambled eggs so creamy and delicious.
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The Moist Maker is described by the show as the best Thanksgiving leftover sandwich ever made, thanks in part to a gravy-soaked slice of bread which Monica ingeniously tucks into the center.
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Pad thai is a comfort food for many people, a hangover cure for others, and a common order from those think that other menu items on the menu at a Thai restaurant would be too spicy for them to handle. Once you master the tricks and build your pantry, it's also possible to make at home.
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Almost every recipe holds the same advice when it comes to preparing kale: Cut or pull the leaves away from their thick, fibrous stems. Nine out of ten times, it's the leaves you want, so that you can simmer them, sauté them, grind them into pesto, or toss them into a warm grain salad.
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The real secret to eating potatoes starts way before you chow down, with the prep work. There's one step you can remove from your prep routine: peeling them.
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There's so many delicious ways to prepare chicken like chicken. But let's be honest, the best kind of roast chicken is tender on the inside and crispy on the outside. we're letting you in on the secret to achieving that.
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Have you ever heard of city chicken? No, it's not a new entrant to the ongoing fast-food chicken sandwich wars. In fact, it's not a chain at all, and it's definitely not anything new, and it isn't even chicken. What it is, is a regional specialty that dates back to the Great Depression.
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It might stand to reason that every time a recipe calls for an ingredient that needs to be peeled, whether it's a carrot, potato, or an apple, you should reach for the vegetable peeler. That logic would serve you well for most ingredients that need peeling. Except for one: ginger.
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Although tomato-based dishes are popular year-round, out-of-season tomatoes are flavorless, and often you are going to be better off using canned ones, rather than bland greenhouse-grown tomatoes. But, the sheer number of types of canned tomatoes can be confusing.
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Want to liven up a box of cake mix? Look no further than your spice drawer.
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The test is fairly simple: Drop an egg into a bowl of water. If it sinks to the bottom, you're good to poach that egg to your heart's content. If the egg does anything else — drifts toward the surface or floats — it's not fit for your eggs Benedict, or any of your poaching endeavors.
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Condiment brand Heinz is trying to help you get into the summer spirit by releasing a creative new line of DIY ice cream kits.
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Mac and cheese is the ultimate comfort food.
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According to a video Jim Fuller shared with the Daily Mail, the best way to cook mushrooms involves not just rinsing, but full immersion in water. In other words, that attempt at crisping up your 'shrooms in oil? You've been doing it wrong. The best mushrooms are actually boiled.
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Nobody — not even you — wants to touch that watery bowl of potato salad you brought to the party. How did this happen? You could have sworn a few hours ago that your homemade potato salad was tender and creamy, but there are a few reasons it has somehow morphed from scrumptious to soggy.
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There's potato salad: the side dish that runs many risks of its own. Did you choose the right potatoes? Are those undercooked potato chunks poking out of the bowl? And how did the mayonnaise manage to melt? But a simple tip for seasoning your potato salad will change the entire profile of the dish.
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The first way to ensure that your fish doesn't stick to the grill is to use the right kind. Flaky whitefish are not the type of fish that you want to barbecue.
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There is a secret ingredient that less expected, however, providing a more subtle texture experience. Considered a traditional deli-style potato salad, or country style potato salad, this recipe has garnered rave reviews. So just what is this time-tested secret ingredient?
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Enter cacio e pepe: the peppery, Italian cousin of macaroni and cheese.
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