A Few Bay Leaves Are All You Need To Elevate Basic Rice
Introducing a bay leaf or two when cooking a pot of rice will infuse it with a subtle but fragrant essence reminiscent of green tea or thyme.
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How Long You Have To Eat An Open Package Of Hot Dogs
An open pack of hot dogs lasts a little longer than fresh meat, but they do go bad eventually, and you need to store them properly to ward off spoilage.
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Store-Bought Oatmeal Is The Easiest Way To Elevate Streusels And Crisps
A single packet of store-bought instant oatmeal contains nearly all the components required for a delightfully easy streusel or crumble crust.
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The 3 Cheeses You Need To Make Masters Pimento Cheese Sandwiches
Anyone who has been to the Masters probably knows how celebrated the pimento cheese sandwich is -- but which three cheeses are in it, exactly?
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How To Store Cooked Bacon In The Freezer
Cooked and frozen bacon is a super convenient item to keep around, but it doesn't last forever, and should be frozen properly for the longest shelf life.
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Deviled Egg Tulips Put A Springy Twist On A Classic Appetizer
Want to impress your guests with the perfect springtime display at your next gathering? Turn your deviled eggs into beautiful (edible) tulips.
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José Andrés Favorite Childhood Sandwich Reinvents The Omelet
José Andrés is known for both his humanitarian work but also his delicious food. But one of his favorite snacks is surprisingly simple and features an omelet.
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The Water Cup Method To Store Fresh Asparagus In Your Fridge
To keep your asparagus stalks fresh and crisp for as long as possible, use this easy storage method that cleverly uses a cup or vase of water.
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Move Over Chopped Sandwiches — Chopped Bagels Switch Up Your Breakfast
Sure, chopped sandwiches gave us a new way to stuff salads into sandwiches, but chopped bagels? This might be the best way to eat bagels since the sliced bagel.
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Why Your Cast Iron Skillet Has A Rough Surface
There's a historical reason why modern cast iron pans have such a bumpy and rough surface, compared to vintage models that look surprisingly different.
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Hold Up, José Andrés Dips His Potato Chips In Stew
José Andrés' favorite chips and dip combo actually involves a tasty stew, creating an easy and delicious meal that can be adapted to your tastes.
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You Should Test Your Punch Bowl For Leaks Before Batching Cocktails
Have you bought a new (or at least, new to you) punch bowl recently? Before you batch a drink, you need to make sure that it's watertight and won't spill.
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Boost The Flavor Of Your Collard Greens With An Easy Water Swap
Many of us know that boiling thick greens like collards can make them tender, but how do you make them flavorful? Swap water for beer or stock.
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Reheat Leftover Ham In The Oven To Make It Taste Good The Second Time Around
Reheated meat often turns out dry, but a classic honey-glazed ham can be restored to its juicy glory so long as you use the oven and a few extra tips.
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Coffee Is The Secret Ingredient That Adds A Strong Kick To Bacon
If you love the morning combo of coffee and bacon, now there's a way to enjoy them even more closely in this special recipe that offers a java-infused marinade.
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The Secret Ingredient José Andrés Tops His Garbanzo Beans With
Humanitarian and chef José Andrés is known for his delicious and creative combinations with Spanish flair, and his garbanzo bean topping is no exception.
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How To Clean Asparagus Perfectly Every Time
Asparagus is one of those veg that's delicious, quick to prepare, but can be tricky to clean thanks to their odd nature. Fortunately, it's easier than it seems.
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The Unique Ingredients Queen Elizabeth Sprinkled On Her Scrambled Eggs
Queen Elizabeth was known for her regimented diet, but occasionally, she would indulge in some truly delicious eggs with a very unique topping.
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The Secret To Easy Corn On The Cob Is In Your Slow Cooker
Corn on the cob can be enjoyed pretty much all year round but if you don't have a grill at hand, consider easily preparing it in your slow cooker.
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How Bobby Flay Cooks A Juicy Steak Every Time
If you want a juicy, perfectly cooked steak worthy of a pro every time, chef Bobby Flay has some tips. And it all has to do with the right temperature.
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Take Leftover Holiday Lamb And Make A Savory Shepherd's Pie
Your leftover holiday lamb is already bursting with savory flavor, and can be easily transformed into a rich, bubbly, and creamy sherperd’s pie.
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6 Canned Meats You Should Buy And 4 You Should Avoid
Grab your shopping list as I sort through my picks for the canned meats everyone needs in their pantry - and the ones everyone should always avoid.
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The Step Rachael Ray Never Skips When Making Quesadillas
If you want the most delicious quesadillas ever, take a tip from celeb chef Rachael Ray and follow the one step she never skips when making the Mexican dish.
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The One-To-One Bread Flour Substitute You Should Memorize
If you run out of an ingredient when baking, all hope is not lost. There are plenty of swaps that work just as well including this one-to-one flour substitute.
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31 Mouthwatering Sauce Recipes
Who doesn't love a good sauce? From mustard sauce to the amazing aioli, let's dive in to these terrific sauces, and get your mouth watering!
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Baking Soda Is The Ingredient Your Stir-Fry Is Missing
If you want to enhance your stir-fry with meat that melts in your mouth, then you need to try velveting, which relies on a baking soda marinade.
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The Secret To Getting The Buttery Soft Texture Of Milk Bread
Japanese milk bread is known for its unbelievably soft and fluffy texture, and achieving it at home requires a special technique that's simple but effective.
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