How To Elevate Canned Tomato Soup With Your Favorite Flavored Oil
Canned tomato soup is a comfort classic, but why not elevate it? A swirl of your favorite flavored oil will transform this staple into a tantalizing treat.
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Whip Out The Immersion Blender And Canned Soup Will Taste Gourmet
If you want to really improve the texture and taste of canned soup, it's as easy as whipping out the immersion blender. Here's how it works.
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A Splash Of Booze Is All You Need To Upgrade Boxed Cake Mix
Whether mixed into the batter of your boxed cake mix or whipped into some canned frosting, a splash of booze can upgrade your cake mix in big ways.
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The Cheesy Ingredient To Turn Crostini Into A Party-Favorite Appetizer
Crostini, or rounds of toasted bread with toppings, don't have to be fussy if you pull out this cheesy secret weapon that pairs well with so many flavors.
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What To Know Before You Substitute Milk With Evaporated Milk
Evaporated milk is far more versatile than you might think, and with a few adjustments, it can sub in for several other dairy products in all kinds of recipes.
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How To Make The Ultimate Loaded Baked Potato
Your favorite baked potato recipe can be instantly elevated by loading it up like a restaurant chef would, and we asked a pro how to do just that.
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Bulk Up Canned Soup With A Single Frozen Ingredient
Canned soup can be a tasty time saver when you need a quick meal, but it can be thin and leave you hungry. Bulk it up with on frozen staple.
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The Reason Julia Child Baked With An Asbestos Tile
In 1970, Julia Child published a recipe for a delicious, airy baguette - and she recommended baking it on, of all things, an asbestos floor tile.
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When To Use Parchment Paper Vs Aluminum Foil For Baking
Although both kitchen materials provide benefits like easier clean-up, parchment paper and aluminum foil are not interchangeable for baking.
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Lemon Drop Chiles Are The Ingredient Addition For Better Hot Sauce
Lemon drop chilis are enticing yellow peppers that are citrusy, spicy, but not overwhelming, and pair beautifully with most flavors of hot sauce.
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How To Cook A Perfectly Juicy Pork Chop On The Stove
A pro chef has told us two surefire stovetop cooking methods to avoid bone-dry pork chops and get deliciously juicy ones instead.
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For Hassle-Free Homemade Wraps, Reach For A Salad Kit
When they're no time to chop veggies, mix them with condiments, and stuff it all in a wrap, convenient and delicious bagged salad kits come to the rescue.
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The Avocado-Less Guacamole Substitute You've Been Missing Out On
Whether avocados are too darn expensive or simply out of season, this easy and creamy dupe will have you and your guests saying guacamole who?
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Give Cornbread Fall Flair With A Few Simple Mix-Ins
When the summer air starts to turn crisp, we begin to crave foods that bring warmth, like cornbread. You can make it feel more autumnal with a few add-ins.
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Should Soy Sauce Be Stored In The Fridge Or On The Counter?
Soy sauce is known to be long-lasting, but when it comes to storing it at room temperature or in the fridge, one method is definitely better than the other.
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Better Buttercream Frosting Starts With Sweetened Condensed Milk
If you find American buttercream can often be a bit grainy and overly sweet, try Russian buttercream, which cleverly uses sweetened condensed milk.
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Here's How Long Pumpkin Seeds Should Bake And The Best Temperature
First time roasting pumpkin seeds for the Halloween season? We have the best temperature tip and a few other pointers for perfectly crispy results.
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Martha Stewart's Thanksgiving Plans Are A Bit Unusual This Year
Martha Stewart is known as the queen of entertaining, so you would expect her to put out a huge Thanksgiving spread, but that's not happening this year.
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Why Cooking Steak From Cold Is A Big No-No
A steak cooked at the correct temperature retains its juiciness while allowing the natural taste of the meat itself to develop as the fat renders.
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The Oven Mistake That's Negatively Impacting Your Baking
When you're baking anything - a cake, meat, veggies - there's one very important tip to make sure it comes out right any time, and it involves your oven.
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Here's How To Easily Toast Bread In Your Air Fryer
To maximize the potential of your air fryer and get some batch cooking done for breakfast, you should skip the toaster when making your toast.
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Gordon Ramsay's Secret Ingredient For Steak Is One We Wish We'd Known Before
To get the most flavor, tenderness, and moisture out of his filet mignon, Gordon Ramsay cooks the cut in this one liquid for supreme results.
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The Flavor Difference Between Couverture And Compound Chocolate
Chocolate comes in more forms than you might be familiar with, and compound and couverture are two prominent but very different styles that have distinct uses.
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How To Cook Tamales Without A Steamer Basket (Yes, It's Possible)
According to a Mexican food expert, tamales can be cooked in a big pot using just two items you likely have on hand, no steamer basket required.
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Plums Are The Vibrant Ingredient Your Chicken Salad Deserves
Incorporating some sliced plums into chicken salad introduces a delightful sweetness and a hint of tartness, enhancing the overall flavor of the dish.
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Use Your Leftover Buns To Make Bread Pudding
When you have too many buns and not enough burgers on your hands, turn them into bread pudding for a super-easy, no-waste, customizable dessert.
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Is It Ever Okay To Use A Charcuterie Board As A Cutting Board?
Is a wooden charcuterie board the same thing as a wooden cutting board? One clearly looks fancier, but can you slice veg on a charcuterie board too?
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