This Trader Joe's Beef Product Makes The Perfect Cheesesteak
If a Philly cheesesteak sounds enticing for dinner tonight, Trader Joe's offers pre-packaged sliced beef that's perfectly suited for the dish.
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Guy Fieri's Secret Ingredient To Big Flavor Is Super Simple
Guy Fieri recommends one simple ingredient to get big, bold flavor. The best part? A little bit goes a long way in a variety of different cuisines.
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The Genius Freezer Hack For Fast Shepherd's Pie
Shepard's Pie can be an incredibly filling comfort meal, but it can be a pain to make. This hack will let you freeze a major component ahead of time.
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The Simple Prep Tip For The Crispiest Roasted Cauliflower (Without Breadcrumbs)
Many recipes use panko breadcrumbs or parmesan to make cauliflower nice and crispy. With the right prep, however, all you need is oil and a little heat.
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The Barbecue Sauce Bobby Flay Always Keeps In His Pantry
It's no secret that Bobby Flay is a barbecue aficionado, but even pro chefs take shortcuts and use pre-made barbecue sauce. Here's Flay's go-to pantry staple.
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The Plastic Food Takeout Item That Perfectly Shapes Burger Patties
Hand-shaping your burger patties can be unnecessarily time-consuming, so save your takeout containers and use them for burger-shaping instead.
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The Canned Item That Replaces Marinara In An Instant
Looking to make a marinara at home but don't have a jarred sauce on hand? You can save some money by making your own with this inexpensive canned item.
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The One-Step Method That Turns Tuna Casserole Into An Umami Bomb
Tuna casserole is a comfort food classic, but this addition gives it a savory new spin. Just one tablespoon of this umami-rich ingredient does the trick.
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Keep Your Omelets Perfectly Intact With This Potato Upgrade
If you're unable to keep your omelets from falling apart every time you flip, a potato-based upgrade may be just what you need. Here's how to use these spuds.
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The Telltale Sign You Should Throw Out Clams, According To Michael Symon
If you enjoy clams and are thinking of cooking your own, there are a few things you should follow to spot the inedible ones. Here's chef Michael Symon's advice.
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Why Restaurant Tacos Taste So Much Better Than Homemade Ones
Food Republic spoke to Mexican cookbook author and food blogger Yvette Marquez-Sharpnack about the key distinctions between restaurant and homemade tacos.
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Julia Child's Secret To Perfectly Sauteed Mushrooms
If your mushrooms keep turning out soggy and tasteless no matter how carefully you cook them, iconic chef Julia Child has a great method to expertly saute them.
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The Affordable Ingredient Martha Stewart Uses To Elevate Soups And Sauces
Martha Stewart has revealed the secret weapon she uses to punch up all her soups and sauces, and it's a surprisingly common pantry staple you may already have.
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Give Pan-Fried Hot Dogs Off-The-Grill Flavor With A Store-Bought Secret
Not everyone has access to an outdoor grill for barbecue season, so here's how to get your hot dogs tasting just as smoky as if they were cooked over charcoal.
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Why You Should Never Cook With Cheap Wine, According To Julia Child
Julia Child forever changed the American culinary scene, with influence is still felt today, and this was why she said you should never cook with bad wine.
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Take Marinara To New Levels Of Spicy With A Middle Eastern Pepper
To infuse some spice into your marinara, deepen its flavor, and give you an even more complex dish, simply turn to this one Middle Eastern pepper.
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The Only Difference Between Butterscotch And Toffee
Butterscotch and toffee contain the same ingredients, but a key difference between how you cook them results in sweet concoctions with much different textures.
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Jeffrey Mauro Has An Easy Way To Steam Hot Dog Buns
For those who would prefer warm hot dog buns during a cookout, "Sandwich King" Jeffrey Mauro has a simple method to serve up those steamy hot dogs.
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10 Flavor-Boosting Ingredients To Take Your Beef Stew To The Next Level
To upgrade your stew, experiment with these ingredients that spice it up, create a more complex flavor profile, and add richness or thickness to a boring broth.
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The Boozy Ingredient In Olive Garden's Meat Sauce That Amps Up The Flavor
If you're a fan of the robust flavor of Olive Garden's meat sauce, here are some helpful tips for using its special ingredient to recreate the taste at home.
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Canned Vs Boxed Coconut Milk: Here's When To Use Each
Cow cream and cow's milk aren't interchangeable in cookery, just as boxed coconut milk won't bring the same qualities to a dish as its canned counterpart.
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Get Bacon In Every Bite With The Viral Pinwheel Burger Hack
This genius hack makes it so that no matter where you bite into your burger, you're guaranteed a perfect combo of juicy beef and smoky bacon.
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Here's What Happens When You Boil Eggs In A Dishwasher
Maybe you want to cook a meal while you do your dishes, or you simply have a curious mind, what really happens when you try to cook eggs in the dishwasher?
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The Best Way To Slice Watermelon? We Tried And Ranked 5 Methods
Watermelon is a delicious summer treat, and the way you slice and serve it matters. We tried and ranked several methods to determine which is a cut above.
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The Easy Fix For Aldi's Poor Hash Brown Packaging
The Seasons Choice frozen hash browns at Aldi are a fan favorite, but once you've opened the package, the rest are left exposed to the dreaded freezer burn.
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The Ingredient Bobby Flay Adds To Beef Wellington For A Kick Of Flavor
Bobby Flay once made beef Wellington on his show, "Beat Bobby Flay," and to score the winning vote, he added a garnish that packed a punch.
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Why Sauce Pops In The Microwave (And How You Can Try To Control It)
Using a microwave to reheat your sauces can be a challenging task, as doing it wrong can lead to a nasty mess. Here's how to prevent that from happening.
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