Mistakes Everyone Makes When Preparing Coleslaw
You can be guaranteed to make excellent coleslaw by avoiding certain mistakes. We're outlining what those mistakes are so you can prep in all the right ways.
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The Peanut Butter Hack For Better Instant Ramen Broth
Instant ramen isn't just for college kids anymore, especially as food prices continue to rise. But if you want to upgrade it, try this peanut butter hack.
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Caviar Is Now Everywhere, And On Everything
Traditionally caviar was served on blinis, maybe with a little smoked salmon. Nowadays, it's served on just about anything trendy you can think of.
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Ina Garten's Trick To Free Stubborn Pomegranate Seeds
Pomegranates may be one of the most beautiful fruits but also one of the most difficult to work with, unless you use Ina Garten's trick to free stubborn seeds.
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The Lasagna Tip Giada De Laurentiis Gave To The Royal Family
Giada De Laurentiis once gave the royal family tips on making the best lasagna ever, and her astute advice focused on the sauce and resting time.
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What Is Red Rice And How Do You Cook It?
With its ruby jeweled hue, red rice is a stunning addition to your plate, but what exactly is it, and how is it different to cook from white rice?
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Unexpected Ingredients To Upgrade Fried Eggs
Fried eggs are nutritious and quick to make. Here's some ingredients you might not think about when frying up your next pair of eggs. Pickle juice anyone?
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How To Cut Dragon Fruit, And What To Do With The Shell
This is how to easily cut the flesh of a dragon fruit, plus creative ideas for how to use the skin as a serving vessel, in your cooking, and more.
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Why Your Bacon Is Burnt And Undercooked At The Same Time
If your bacon always turns out floppy and soggy, yet burnt in some spots, you're likely making a mistake that seems totally innocent at first.
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How To Cook Pork Jowl, The Tender Bacon Alternative
If you're looking to branch out from standard bacon to other cuts of pork that are equally delicious (but even more tender), then you need to try pork jowl.
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Why You Should Swap Water For Beer When Boiling Rice
The deep, earthy taste of beer easily makes it a great choice for boiling your rice in, especially brews with light hints of nutty or floral flavors.
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How To Soak Potatoes For Crispy, Golden Homemade Fries
This is why you should soak your sliced potatoes before making fries and for how long, plus more tips on how to achieve perfect French fry success.
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Scrambled Eggs Vs Fried Eggs: Everything You Need To Know
If you're debating whether to whip up a vat of scrambled eggs or throw a few quick fried eggs in the pan, here are some key things to keep in mind.
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Caramel Charcuterie Boards Put A Sweet Spin On A Classic Appetizer
Learn what goes into a trendy caramel charcuterie board, and how to make your own delicious dessert board for a smashing dinner party treat.
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Giada De Laurentiis Makes Her Quesadillas With An Italian Twist
Quesadillas are a decidedly Mexican tradition, but that doesn't stop famous Italian American chef Giada De Laurentiis from putting her stamp on them.
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Hawaiian Roll French Toast Gives Brioche A Run For Its Money
Hawaiian roll French toast is taking social media by storm, and this is why it's so delicious and how you can dress it up even more in your own kitchen.
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Sear Your Bao Buns For A Texture Revelation
Bao buns are a popular street food in China that you can easily make at home. When doing so, be sure to sear your bao to find a total texture revelation.
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The Best Way To Thin Peanut Butter Is Also The Easiest
If your peanut butter has become dried-out and too thick to spread, try this easy method for thinning it out, with no extra ingredients needed.
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Storing Tomatoes The Right Way Takes Two Steps
Keeping tomatoes at peak freshness isn't as simple as just storing them on your countertop. It's actually a two-step process that requires good timing.
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Ina Garten's Tip For Achieving The Chunkiest Guacamole
While there's always a time and a place for creamy guacamole, chunky guac provides luscious texture, and Ina Garten's tip makes chopping (and clean up) easy.
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How To Prevent Gluey Potato Soup Before It's Too Late
This is how to use the right cooking techniques and ingredients to make a smooth pot of potato soup that's not overly thick, gluey, or pasty.
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Do You Really Need To Toss Scallops In Flour Before Cooking?
Some recipes for seared scallops call for tossing them in flour before cooking, but this step has a few drawbacks that could make you reconsider.
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Mistakes Everyone Makes With Pancakes
A stack of pancakes can be divine. But there are a lot of little mistakes people make when prepping flapjacks. Let's show you how to easily avoid all those.
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Ree Drummond's Pineapple Cutting Method Is Actually Genius
Ree Drummond, aka the Pioneer Woman, knows her way around a kitchen, and the way she cuts pineapple saves so much fruit (and makes it a breeze)!
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Turn Your Hot Chocolate Mix Into A Sweet And Creamy Dip
Try using these two super-simple methods to turn hot chocolate mix into a delicious chocolate dip to be served with cookies, pretzels fruit, and more.
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You Can Eat Mango Skin, But Here's Why You Shouldn't
While, yes, technically, you can eat mango skin and it won't kill you, you may find that it's a rather unpleasant experience for many reasons.
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The Underrated Vegetable That Makes A Mean Gnocchi
If you want to switch things up and try a new, unique take on gnocchi that's absolutely delicious, then you need to skip the potato and use this veg instead.
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