The Best Way To Store Fennel For Ultimate Freshness
Fennel might be a mysterious vegetable to some cooks, but that doesn't mean it's complicated; it's actually quite easy to store for lasting freshness.
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Aluminum Foil Is The Key To Keeping Ice Cream Frozen In A Cooler
When your ice cream always seems to melt at the picnic, no matter what you do, use aluminum foil to keep the sun's rays away from your cooler.
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Overheat Your Chocolate? Don't Panic, There's A Way To Save It
Overheated chocolate, similar to seized chocolate, can seem like your dish is ruined, but fortunately, you can actually save the chocolate with a few tweaks.
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Green Chiles On Ice Cream? In New Mexico, It's A Specialty
Different regions of the country have their own ice cream traditions, but slathering a sundae in spicy green chile jam is particular to New Mexico.
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3-Ingredient Ice Cream Is The No-Churn Treat You Need To Try
Homemade ice cream is always a special treat, but it can also be a time-consuming task. Save yourself the hassle with this delicious and simplified version.
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You're Better Off Buying Green Bananas. Here's Why
Sure, yellow bananas are convenient the day you buy them, but they very quickly become too ripe to eat. Avoid a squishy, overly brown fate by buying green.
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Is It Safe To Cook Frozen Turkey Without Thawing?
If you've ever forgotten to thaw your Thanksgiving turkey, you might have wondered what to do next. As it turns out, the answer isn't very complicated.
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The Bread Test For Determining How Sharp Your Knives Are
If you think your knives may be getting dull, there's any easy way to find out that doesn't require any fancy tools. All you need is just a simple loaf of bread
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Never Break One Butter Rule When It Comes To Baking
While ingredient substitutions can work in baking, there are good reasons why butter (or margarine) should never be replaced by a certain type of product.
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Gordon Ramsay's Genius Process For Peeling Eggs Quickly
There are few kitchen tasks more annoying than peeling boiled eggs, but Gordon Ramsay's easy trick just might save your dinner plans from ending in frustration.
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Why You Should Never Eat Ice Cream That's Been Melted And Refrozen
Not only does melted and refrozen ice cream taste unpleasant when you're expecting a creamy and fresh dessert, but it can also present risks to your health.
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Moisten A Dry Turkey With An Ingredient Already In Your Pantry
There's no need to cry over dry turkey this Thanksgiving; you can add some moisture back into the meat by using a cheap and convenient pantry staple.
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The Extra Step You Need To Take For More Flavorful Chicken Broth
Creating a chicken broth from scratch doesn't need to be a time consuming task. Here's how to make yours extra flavorful and tasty.
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You've Been Missing Out On A Savory Seasoning For Your Popcorn
To bring a whole new world of flavor to your popcorn (whether store-bought or homemade), just add a shake of this savory seasoning to your bowl.
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Here's The Perfect Temperature To Cook Zucchini For A Showstopping Char
There are so many recipes that use zucchini that it often gets neglected as an independent dish. However, if you use this cooking tip, it's great all by itself.
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Make Boxed Potato Flakes Gourmet With A Rich Dairy Addition
Boxed potato flakes are a fantastic shortcut to have in your pantry, but they can be a bit plain. With the help of dairy, they can be a star side dish.
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Croissants Are The Hot Dog Bun You Never Knew You Needed
Ever wonder what else you could use to wrap your hot dog instead of a bun? We're here to tell you about the delicious combination of croissants and hot dogs.
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Add Subtle Sweetness To Sausage Gravy With One Breakfast Staple
Traditional, savory sausage gravy is delicious, but you can also give the dish a sweet twist by using maple sausage or adding maple syrup.
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The Simple Mistake That's Ruining Your Caramelized Onions
You only need oil, salt, and sliced onions to make caramelized onions. It's easy, if you've got the time, but that doesn't mean you can't mess it up.
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Restaurant Fried Chicken Always Tastes Better Than What You Make At Home: These Chefs Know Why
There's a reason -- several reasons actually -- why restaurant fried chicken probably tastes better than yours. Here's some tips from a couple pros.
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For The Best Steak Frites, Start The Fries In Cold Oil
Babysitting a steak in a pan as well as a pot full of bubbling-hot fries can make steak frites stressful, unless you use this lower-maintenance frying method.
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Why Frozen Bananas Make Better Banana Bread
If you want the most delicious, moist banana bread, the trick is to use frozen bananas. Here's why it works and the best way to freeze your fruit.
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The Number One Rule Of Cooking Starts Before You Even Open The Fridge
Do you end up juggling tasks and frantically running around your kitchen while cooking? Never forget this essential step that gets you on the right track early.
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A Slow Cooker Is Your All In One Tool For An Easier Taco Tuesday
Taco Tuesday is always a crowd-pleaser, but it doesn’t need to be a chore. A slow cooker is the ultimate time-saver for prepping delicious tacos.
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The Unconventional Way Gordon Ramsay Adds Cheese To His Burgers
Gordon Ramsey has plenty of tips to take ordinary dishes up a notch. And, with his creative cheese prep trick, the chef elevates the standard burger topping.
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Swap Grapes For Tomatoes For A Sweet Twist On Salsa
When you're tired of tomatoes, grapes make for a delicious sweet and savory salsa that pairs well with all kinds of flavorings, plus other fruits and veggies.
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Andrew Zimmern's Tips To Elevate Your Cooking Game
When you want good cooking tips, you go to the pros. Food Republic got some time with Andrew Zimmern recently - here's his latest pearls of wisdom.
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