Why Your Lean Ground Meat Needs A Spoonful Of Mayo
Lean meat can be a great choice that's full of flavor. However, if you want to retain its moisture, it's time to add a little mayonnaise to your mince.
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How To Warm Store-Bought Tortillas For The Best Possible Flavor
Store-bought tortillas can be a fantastic time saver, but how do you ensure the ultimate experience? Well, start by warming your tortilla up before serving.
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The Missing Ingredient In Your Favorite Grilled Cheese Is Instant Ramen
Okay, hear us out: The viral grilled cheese with ramen noodles really is the best way to enjoy a crunchy, chewy, cheesy grilled cheese sandwich.
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Switch To Bread Flour For The Fluffiest Pancakes Of Your Life
Pancakes should soft, fluffy, and preferably stacked in a dizzying tower of syrupy delight. But for the fluffiest pancakes of your life? Try bread flour.
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The Odd Asparagus Etiquette People Followed In The 1950s
Asparagus may be awkward to eat, but the rules of etiquette surrounding the vegetable are actually there to make things a bit easier even if they are strange.
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Why You Can't Bring Peanut Butter Through Airport Security
There's an odd reason why peanut butter -- and similarly surprising items -- fall under the TSA's limits for what you can bring through airport security.
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Martha Stewart's Brutally Honest Feelings About Truffle Oil
Martha Stewart isn't the only celebrated chef to hate on this particular ingredient. Gordon Ramsay, Anthony Bourdain, and many more all agree: It's the worst.
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No, Charring Food Isn't The Same As Blackening It
Blackening, charring, burning, all the same, right? Well, no, actually, not only are neither really burning, but the two techniques are quite different.
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Why Starbucks Coffee Has That Burnt Taste
We can all admit that Starbucks has a consistent product the world over, even if it isn't our fav. Part of the reason for that is how dark it roasts its coffee.
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The Inner And Outer Whites Of An Egg, Explained
The egg white may seem like one, complete unit, but there are actually layers to it: the inner layer and the outer layer, each with its own function.
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The Biggest Difference Between Wild And Raw Honey
The differences between raw and wild honey are surprisingly simple, and there are a few good reasons why you should try sampling both varieties.
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What Is A Sourdough Starter?
Sourdough bread is a wonderful option that has a chewy bite and tangy flavor. To make it, you'll need a sourdough starter. Here's what it entails.
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Hwachae Is The Fruit Punch That Took Over TikTok
TikTok continues to make food recipes go viral, but another cool facet is when the platform gives exposure to centuries-old traditions like Korean Hwachae.
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The International Starbucks Dessert We Wish Was Available In The US
You may have seen it floating around on social media, but Starbucks in Mexico (and only Mexico) has Rosca de Reyes -- cakes with a hidden surprise.
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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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Why Cubed Croissants Were A Recipe For TikTok Virality
Yes, we've had cronuts, we've had spherical croissants that defy logic, but now, it's time to get used to the new viral craze: cube croissants.
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Amplify Citrusy Beers With Orange Juice And Never Look Back
Want to jazz up your beer to make your brunch or pool hangout feel more luxurious? Try adding a burst of orange juice to citrus forward beer.
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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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6 Fruits That Are Always Mistaken For Vegetables
Fruits are fruits, and vegetables are vegetables, and never the twain shall meet. Or shall they? These common fruit are actually masquerading as vegetables.
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How To Eat Escargot Like A True Parisian
Escargot is a popular dish in haute-cuisine beyond the borders of France, but here is how you can eat the little molluscs like a true Parisian.
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What Is A Reverse Martini?
It seems that every day, there's a new style of martini to try, but though you may not have heard of a reverse martini, it's actually a classic.
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Carla Hall's Soul Food Innovations Are Inspired By Her Yoruba Roots
Carla Hall works to explore her ancestral roots and meals she grew up enjoying, Soul Food. Her approach may be modern, but it's influenced by her Yoruba roots.
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The Little-Known Origin Of The Frozen Food Industry
Did you know? It was actually the Baerselman Bros. company that laid the groundwork for the modern frozen food industry back in the late 1890s.
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The Subtle Difference Between Bacon And Salt Pork
While bacon and salt pork may seem like the same interchangable food item, there are actually subtle but key differences between the two, affecting their uses.
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What's So Special About Blue Plate Mayonnaise?
Blue Plate mayo has a creamy flavor and texture, with just the right amount of tanginess. The use of only egg yolks also makes it taste more homemade.
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The Mystery Behind The World's First Frozen Pizza
Frozen pizzas are ubiquitous in grocery stores and in households, but who created the first? While many might think it's a big name brand, it's actually not.
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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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