Mistakes Everyone Makes With Homemade Steak Sauce
If you love making steak at home, you might also enjoy whipping up an excellent sauce. However, there are lots of mistakes to avoid. Here's a few to watch for.
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Ina Garten's Unique Ratio For Perfect Pasta Salad
To create a pasta salad worthy of Ina Garten, be sure to follow this particular ratio that the Barefoot Contessa uses in her tomato feta pasta salad.
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The Pro Tip For Preventing Your Chicken And Other Salad Sandwiches From Getting Soggy
Chicken salad sandwiches are always satisfying, unless you let them get soggy. We consulted chef John Politte for tips on avoiding this sandwich catastrophe.
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The Best Cut Of Meat To Use When Making Steak And Eggs
Steak and eggs is a deceptively simple dish, so we consulted an expert, chef Rich Parente, to find out the best cut of meat to elevate this classic brunch dish.
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The Best Starches To Meal Prep, According To A Dietitian
Starches can be difficult to prep in advance because they often don't reheat well. To figure out which starches are best for meal prepping, we asked an expert.
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The Best Wood To Use When Smoking Pork Shoulder Or Pork Butt, According To A Celebrity Chef
There are many types of wood available when it comes to smoking meats, but for pork shoulder and pork butt, our expert says always go with this choice.
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11 Mistakes Everyone Makes When Peeling Hard-Boiled Eggs
We're breaking down the do's and don'ts of peeling hard-boiled eggs -- because the task can be a real chore. Fortunately, we've cracked the case wide open.
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The Most Crucial Step For Perfect Steak, According To Anthony Bourdain
If there was one thing Anthony Bourdain knew, it was cooking, so when he said this is the one step to never skip with steak, we believe him.
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The Veggies You Should Avoid When Meal Prepping
Meal prepping is a great way to cut down your cooking time, but preparing these veggies too early in the week will turn them brown and unappetizing.
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13 Ways To Upgrade Canned Collard Greens
Looking for flavorful ways to ramp up canned collard greens? The good news is there are plenty of delicious mix-ins that will take your dish to new heights.
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Wrap Hot Dogs In Bacon For A Boost Of Smoky Flavor
Wrapping hot dogs in bacon doesn't just impart a texture change to this classic backyard staple. It also adds more juiciness and a smoky flavor.
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Bake Brie In The Smoker For The Perfect Mixture Of Sweet And Savory
Baked Brie cheese is a delight, but adding a touch of smoke into the mix can completely transform your dish, especially if you accompany it well.
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The Dish Bobby Flay Makes Every 4th Of July
Bobby Flay is a lover of good barbecue. When grilling for the 4th of July, one dish that always appears at his cookouts is a helping of pork chops.
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7 Cuts Of Chicken To Buy And 5 To Think Twice About, According To A Butcher
There's a lot you can do with chicken. But, according to an expert butcher, there are certain cuts you should buy, and some you may want to avoid.
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The Best Bread To Use For Chicken, Tuna, And Egg Salad Sandwiches
To figure out exactly which bread is the top-notch choice for building the best sandwich with chicken, tuna, and egg salad, we turned to an expert.
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The Cake Tips And Tricks Ina Garten Swears By
Join us as we explore the tips and tricks that Ina Garten has taught us about cakes, from how to keep crumbs out of icing to steering clear of fake vanilla.
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Yes, You Can Use Too Much Oil In A Marinade
The oil in your marinade is essential for adding moisture and flavor to your protein, but too much oil can get messy and negatively effect the taste.
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You Can Freeze Milk, But There's A Catch
Sick of milk going bad before you can use it? Freeze it! Just be sure to follow these guidelines to ensure you always have a stash of dairy on hand.
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Skip The Frozen Bird When Cooking A Rotisserie Chicken
While keeping a frozen bird on hand for when you want a rotisserie chicken is convenient, using a fresh bird will completely elevate the final result.
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Pro Tips For Cooking Pork Shoulder Vs Pork Butt
Pork shoulder and pork butt are flavorsome cuts with some subtle differences in how they can be prepared and used. Here's some expert advice on cooking them.
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The Worst Cut Of Steak To Grill, According To A Chef
There are many cuts of steak that perform well on the grill, but an expert told us that this one should stay off the grill and be cooked differently.
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The Biggest Mistake You're Making With Meal Prep
Meal prepping for the week can be intimidating, but according to an expert, it's best to focus on one meal rather than try to plan out all three.
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What To Always Keep In Mind When Cooking With Unrefined Walnut Oil
Unrefined oils, like walnut oil, are much more sensitive to heat than their refined counterparts. So there's tips to always keep in mind when cooking with them.
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The Wishbone Trick To Easily Free Rotisserie Chicken Breasts
No one wants to spend hours deboning a chicken. To make things easier, try the wishbone trick and get the breast meat off the bone with ease.
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Pork Shoulder Vs Pork Butt — Which Is Better For Homemade Barbecue?
Pork shoulder and pork butt come from surprisingly similar parts of the pig, but they are distinct cuts of meat and perform better in unique circumstances.
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When Mixing A Marinade, Go Easy On The Salt
While it's true that marinades can make meat and plant-based proteins extra flavorful, there's a delicate balance of ingredients needed, including salt.
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Andrew Zimmern's Texture Tip For Perfect Dumplings
Andrew Zimmern, known for his love of Chinese cuisine, notes that to get the best texture in your dumplings, you need this one specific vegetable.
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