12 Mistakes To Avoid When Making A Cheesy Sauce With Milk
When making a cheesy sauce with milk, there are a lot of ways things can go really wrong. These are some classic mistakes to avoid in the process.
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5 Essential Butter Sauces You Should Know How To Make
One of the simplest (and most delicious) ways to make a quick sauce to amp up the flavor of whatever dish you're making is by using some butter.
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The Best Times To Use Canned Salmon Packed In Water Vs Olive Oil
Canned salmon is a convenient and often cost-effective way to add flavor and protein to many dishes. But which are better suited for water or oil-packed?
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The Butter Mistake You're Probably Making When Scrambling Eggs
If you use butter while cooking scrambled eggs, odds are you are letting it burn -- instead, try this expert-approved method for perfect scrambled eggs.
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Take Club Sandwiches To A New Level With One Roasted Ingredient
The club sandwich is a classic, but that doesn’t mean you can’t experiment. One roasted ingredient is perfect for boosting both the taste and texture.
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What Exactly Is Northern Fried Chicken, And What Makes It Different Than Southern?
Fried chicken is a well known staple in southern cooking, but there's also a northern variation. We asked an expert to explain northern fried chicken.
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What's The Best Cut Of Lamb To Roast And How Do You Make It Tender?
If you're not accustomed to buying lamb, it can be quite challenging to determine the best cut to roast for a reliably flavorful and tender result.
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The Easiest Way To Cook Tender Chicken Wings Without Any Kind Of Fryer
In an exclusive interview with Food Republic, Chef Dennis Littley shares the secret to perfect crispy, juicy chicken wings at home without a fryer.
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Canned Sardines In Oil Vs Water: Which One Truly Makes Waves In Flavor And Texture
Sardines are a divisive fish, but if you're not a fan, it's possible you just didn't like the liquid in which they were packed. Let's expand your horizons.
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No More Dry Chicken: How To Actually Keep Your Rotisserie Chicken Most & Juicy
When your store-bought rotisserie chicken gets cold before you have a chance to enjoy it, consider these expert-approved methods for reheating the dish.
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The Best Way To Prevent Lamb From Drying Out In The Oven
Lamb can be tricky to nail, and it often comes out dry after a stint in the oven. Here are some expert cooking tips on how to avoid that mistake.
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What's The Best Oven Temperature For Cooking Pork Chops?
Food Republic spoke to Chef Matthew Stowe who shared the ideal temperature for perfect pork chops no matter how you choose to cook them. Here's what to know.
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The Canned Ingredient You Need For Quick & Flavorful Beef Stroganoff
Here's the expert-approved trick to getting a semi-homemade batch of delicious beef stroganoff on the table in a hurry -- without sacrificing flavor.
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The Best Way To Cook Chicken Wings For Finger-Licking Taste & Texture
There's one way of cooking chicken wings that tops all the rest when it comes to giving your wings a serious expert flavor and texture upgrade.
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Sandwiches Falling Flat? Here's How To Make A Deli-Style Lunch At Home
A sandwich is always a great lunch, but your own never seem to be as good as what a deli produces. To get you closer to that ideal, we sought out expert tips.
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This Spicy Condiment Is The Easiest Way To Elevate Store-Bought Pizza
Frozen pizza lacking in flavor? The solution is probably already in your pantry. This popular condiment will seriously upgrade your spicy pizza game.
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The Secret Ingredient That Makes Homemade Ice Cream As Smooth As Store-Bought
Making homemade ice cream can be a fraught process, especially if you don't have an ice cream machine. To improve texture, add this one ingredient.
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The Main Ingredient Swap For A Hearty And Meat-Free Chicken Pot Pie
Want to enjoy a delicious, warm pot pie without a meat filling? This one swap can offer the same cozy comfort without meat. Here's what our expert had to say.
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Avoid This Temperature Mistake When Making With Scrambled Eggs
An expert tells us that the number one mistake you could make when scrambling eggs has to do with their temperature, and it's easy to prevent.
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This Tiny Ingredient Will Boost Your Tuna Salad To Gourmet Status Without Extra Effort
A classic tuna salad always hits the spot, but if you want to elevate your next lunchtime dish to restaurant level, consider adding this simple ingredient.
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How To Cut Your Butter Like A Pro
Baking is all about uniformity. To ensure your cubes of butter are an even size and shape, there is one tool you should be using to cut your cold butter.
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The Soft Drink To Add To Your Chicken Wing Glaze For Next-Level Flavor
If you want to give your chicken wings a serious flavor boost, all you need to do is try adding this one expert-approved soda to your chicken wing glaze.
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Why It Always Pays To Buy Bone-In Pork Chops
Buying boneless meat might seem like you are getting more bang for your buck, but according to an expert, its the bone-in pork chops that offer superior flavor.
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Use This Genius Expert Tip For Making Poached Eggs For A Crowd
Poaching eggs is a notoriously complex culinary task that can be daunting for home cooks, especially when serving a hungry crowd. But it can be done!
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How To Use Noodles And Your Air Fryer For An Easy Savory Snack
Recipe developer Marye Audet told us how to use the air fryer to turn cooked noodles into a crispy, savory bite for a brand-new, satisfying snack.
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The Best Way To Cook Extra Tender Beef Stroganoff Isn't On The Stove
We all know that, traditionally, stroganoff is made on the stove. However, if you want extra tender beef, you should ditch the stove and try something else.
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Never Eat Dry Burgers Again: The Butter Hack For The Juiciest Patties
There's nothing worse than biting into a dry burger -- but according to an expert, butter may be the key to locking in all the moisture your patties deserve.
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