Martha Stewart's Important Advice For Christmas Food And Drinks
Even if you've carefully planned out the food and drinks for your holiday bash, don't forget Martha Stewart's advice to ensure happy guests all around.
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With One Extra Step, You Can Make Slicing Pizza A Breeze
Tired of having your pizza toppings slide around as you cut your favorite pie into slices? Try this simple tip before baking for better pizza slices.
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Elevate Your Grilling Game With The Perfect 4-Pack BBQ Seasoning Set
These four seasoning blends are perfect for gifting your favorite chef or master griller or for revitalizing your spice cabinet with some innovative flavors.
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Why You Should Add Vinegar To The Water When Boiling Fries
Making homemade french fries can be a breeze with the right technique. Just add vinegar to boiling water to par-cook them before they go into the frying oil.
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Why Gordon Ramsay Never Completely Drains Pasta
If you're looking for the perfect pasta sauce, skip the cream and follow Gordon Ramsay's expert advice and keep some of that starchy pasta water.
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Non-Negotiable Rules For Making Sashimi Or Nigiri At Home
Making sushi and sashimi at home can be intimidating, but with the right tips (and tools on hand), you'll find it's relatively simple to make an elegant meal.
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Fresh Or Canned, Which Is Better For Collard Greens And Black Eyed Peas?
Both fresh and canned collard greens and black eyed peas have their pros and cons, which can help you decide which versions to cook this Kwanzaa.
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5 Clever Ways To Use Salt Spray As Your Secret Ingredient
There are many types of salt, but one you likely haven't tried is salt spray. It blends beautifully into a multitude of foods, but particularly these five.
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You Can Turn Beans Into Ice Cream. Here's How
Beans are common in desserts in many cuisines, and, when blended and cooked until soft, they make a fantastic addition to ice cream (and nice cream too).
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How To Freeze Homemade French Fries
Freezing your own french fries is not only relatively simple, but doing so creates a more delicious end product as well, closer to restaurant quality.
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Serve Your Dips In Cabbage Bowls To Wow Your Party Guests
If you want your party to be memorable, a visually pleasing culinary arrangement can feed your guests' senses. One way to do this is with edible serving dishes.
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Don't Cook Rice By Itself, Steam Your Veggies With It
A good chef knows that time management is one of the most important features of good cooking, so why not use the steam from your rice to cook your veggies?
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The 2-Minute Method To Elevate Frozen Trader Joe's Chicken Soup Dumplings
What goes better with Trader Joe's soup dumplings? More soup of course! Fortunately, it's easier to assemble than you might think, made with pantry staples.
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The Secret Addition You Need For The Creamiest Mashed Potatoes
Homemade mashed spuds don't refrigerate well. They get thicker and stiffer, and they're never as good reheated. This condiment changes the game.
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The French Stew Julia Child Called The Best In The World
Julia Child loved French cooking so much that she dedicated her life to it. But there was one French stew she thought was better than all other dishes.
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The Ingredient You Should Never Leave Out When Making Graham Cracker Crust
If you're making a graham cracker pie crust from scratch, you can easily upgrade it with different ingredients. But there is one ingredient you can't leave out.
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The Appliance That Transforms Canned Biscuits Into A Crispy Treat
This appliance can do wonders with canned biscuits -- they'll become a scrumptious treat in minutes.
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Reimagine Lunch With Nordic-Inspired Open-Faced Sandwiches
Not only do open-faced sandwiches look pretty, you get to eat more than one kind of sandwich in one sitting. Here's what the traditional toppings look like.
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Ina Garten's Go-To New Year's Eve Dish Requires Just 3 Ingredients
If you're making dinner this New Year's Eve, Ina Garten has a killer recipe idea whose bright, elegant flavor profile is matched only by how easy it is to make.
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Give Your Cheeseburger The Breakfast Treatment With One Ingredient
Looking for an excuse to eat cheeseburgers for breakfast? We've got you covered. This ingredients puts burgers on the map any time of the day.
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The Simply Beautiful Way To Transform Trader Joe's Mini Sheet Cakes
Trader Joe's mini sheet cakes are somewhat of a phenomenon, and even better than their taste is the fact that they can be a blank canvas for pretty decorations.
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Why You Shouldn't Reuse Fish Marinades
If you're batch cooking a bunch of fish, you might be tempted to reuse your marinade, but our expert cautions you against doing so. Here's why.
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The Spicy Korean Ingredient You Should Add To Alfredo Pasta
The addition of a single Korean condiment brings a perfect balance of heat, richness, and creaminess, taking your next dish of Alfredo pasta to a new level.
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Julia Child's Finishing Touch For Thick, Delicious Steak Sauce
Julia Child's favorite finishing touch for a steak employs a classic French technique that results in a silky, flavorful sauce, no cornstarch or flour needed.
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What Cut Of Meat Is Best For Italian Beef Sandwiches?
We asked Chef Jasper J. Mirabile Jr., chef and owner of Jasper's Restaurant, for his take on the best cut of meat for Italian beef sandwiches.
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The 2 Essential Tools For Making Sushi At Home
According to a sushi chef, these two kitchen tools are must-haves to make beautiful-looking rolls and nigiri that hold their form and taste great.
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Jamie Oliver's Pro Tip For Fishing Out Pesky Egg Shells
Got pieces of broken egg shell in your cookie dough or omelet mixture? Use Jamie Oliver's ingenious tip to scoop them out with no fuss whatsoever.
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