The Fool-Proof Way You Should Be Peeling Tomatoes
Sure, you could always buy a can of peeled tomatoes, but nothing beats fresh produce. Here's the fool-proof way you can peel the fruit every time.
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How To Turn Cottage Cheese Into A 2-Ingredient Alfredo Sauce
Cottage cheese is all the rage right now, and if you've run out of ways to use it, try making Alfredo sauce. All you need is a blender and one more ingredient.
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The Best Cut Of Pork To Use For A Traditional Cuban Sandwich
Pork is the standout of any authentic Cuban sandwich, thanks to its robust flavor compared to traditional deli meat - and this is the best cut to use.
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The Extra Step You Shouldn't Skip When Cooking Canned Vegetables
Canned vegetables can be a great go-to for many dishes, but there's one extra step you should always take when cooking with them - and it only takes a minute.
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How To Roast Your Canned Chickpeas Perfectly Every Time
Roasting chickpeas is a great way to use that leftover can in your pantry - when ready, they make a great topper for salads and stews or as a simple snack.
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A Milk Bath Is Your Secret To The Tenderest Steak
When you think of a steak marinade, big bold flavors like soy sauce come to mind, but a milk bath is what you need for the most tender result.
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What The Heck Is A Snacking Cake?
You may have seen the trend or already enjoy a slice or two yourself, but what exactly sets a snacking cake apart from a standard cake? Mostly, the effort.
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Why Julia Child Preferred Carbon Steel Knives Over Stainless
Julia Child was very particular about her kitchen utensils, including her type of knives. She always preferred carbon steel over stainless - this is why.
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Tartar Sauce Is The Unexpected Condiment Your Steak Needs
If you're bored with steak sauce, there's another condiment you can try to play up the flavors of your meat - tartar sauce. Here's why it works so well.
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How To Use Sumac To Transform Your Desserts
With its unique blend of earthy mineral notes and overtones of bright lemony citrus, sumac is a delicious spice that pairs shockingly well with desserts.
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Amp Up The Flavor Of Egg Salad With This Tangy Classic Condiment
There's an ingenious way to give your boring old egg salad a flavorful boost - and chances are you already have the tangy condiment in your fridge.
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Pickled Fruit Is The Ingenious Way To Use Up All That Summer Produce
Pickling your fruit is the perfect, easy way to use up all that summer produce in bulk and keep it delicious long enough for you to actually use.
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The Water Swap You Need The Next Time You Boil Shrimp
Water works just fine to make the broth for your shrimp boil, but this flavor-packed alternative provides a sweet-tart boost that complements the ingredients.
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The Best Way To Reheat Crab Legs So They Taste Fresh
Yes, there is actually a reheating method that will make your leftover crab legs taste just as fresh and succulent as they did at the restaurant.
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Pesto Is The Mayo-Free Alternative To Try In Tuna Salad
Using our tips for a balanced flavor, tuna salad with pesto is a snap to make and perfect for those who are tired of mayo (or just don't like it!).
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Effortlessly Fix Bitter Canned Tomatoes With A Simple Pantry Staple
Have your tomatoes taken on an unwanted metallic taste? Don't throw them away! Instead use this common pantry staple to easily fix the situation.
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How Julia Child Made Perfect Asparagus
Take advice from the iconic Julia Child and prepare asparagus using this easy, less wasteful method and serve it with her preferred finishing touches.
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Give Canned Green Beans A Burst Of Flavor With One Smoky Addition
Canned green beans aren't the most appetizing food. But with some creativity and thick-cut bacon, you can spruce them up and give them an extra smoky flavor.
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The Secret Ingredient For Fluffy Scrambled Eggs Is An Italian Staple
There are, quite possibly, a million things people add to scrambled eggs to improve flavor and texture, but this one cheese is the key to ultimate fluffiness.
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For The Best Homemade Sushi, Dry-Cure Your Tuna First
To elevate your experience the next time you want to make tuna sushi or sashimi at home, you need to try dry-curing the fish before you do anything else.
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Why You Should Think Twice Before Defrosting Food In The Microwave
The microwave may be fast and convenient for all types of cooking, but using it to thaw foods like meat presents a host of safety and quality concerns.
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14 Simple Ways To Take Plain Tuna Salad To The Next Level
If your normal tuna salad just isn't doing it for you anymore, try out some of these creative tips to amp up your tuna salad and take it from bland to amazing.
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How To Make Sour Cream Easily At Home
Almost everything tastes better homemade, including sour cream. Here’s a quick guide to making your own batch, perfect for topping baked potatoes or nachos.
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The Key Difference Between Himalayan Vs Sea Salt
You may think salt is all the same when cooking, but Himalayan and sea salt can add slightly different flavors to dishes and are harvested in unique ways.
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One Of Gordon Ramsay's Favorite Frying Pans Is The Definition Of Fancy
With his ample expertise and whopping 17 Michelin stars, it's safe to say that Gordon Ramsay knows a thing or two about cooking -- and the best products to use.
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Should You Be Washing Your Salmon Prior To Cooking?
You may have seen people washing their raw, chicken, and fish before cooking them, but is this the right thing to do, especially for salmon?
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The Tongs Trick You Should Try When You Can't Find Your Citrus Juicer
There are a lot of fancy gadgets out there to juice citrus, but you don't need any of them. The humble kitchen tongs juice citrus with ease.
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