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Cook
Giada De Laurentiis's Avocado Toast Comes With A Caprese Twist
Giada de Laurentiis caprese-inspired avocado toast not only tastes delicious, but has a beautiful presentation that isn't as hard to achieve as it seems.
By Louise Rhind-Tutt
Cook
The Biscuit Cutter Fix For The Roundest Cookies Ever
By Emma Pilger
Cook
Make Store-Bought Caesar Taste Homemade With Extra Egg Yolks
By Jakob Eiseman
Drink
What Is The Best Ratio For An Arnold Palmer Drink?
By Chris Sands
Cook
How To Make Grilled Cheese Sandwiches With A Hot Iron
By Arianna Endicott
More Stories
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Cook
The Biscuit Cutter Fix For The Roundest Cookies Ever
While some people prefer their baked goods to look homemade, sometimes you want that perfectly round look. Luckily, all you need is a biscuit cutter.
By Emma Pilger
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Cook
Make Store-Bought Caesar Taste Homemade With Extra Egg Yolks
Want to jazz up your store-bought Caesar dressing? It's easy as pie -- all you need is an egg yolk and a whisk, and you can make it taste homemade.
By Jakob Eiseman
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Cook
12 Ways To Take Your Toast To The Next Level
If you're tired of eating the same old toast every morning, try switching it up with toppings like cream cheese and fruit or butter filled with flavorful herbs!
By Brian Good
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Cook
The Secret To Making Reheated Mac And Cheese Taste Fresh
Adding a tablespoon of milk for every cup of leftover mac and cheese should suffice to maintain the dish's moisture and texture when you reheat it.
By Caryl Espinoza Jaen
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Cook
The Step You Should Never Skip To Prevent Soggy Coleslaw
So, you made your grandmother's world famous coleslaw for the potluck only to find that it's a soggy, watery mess at arrival. What gives? The answer is salt.
By Madeline Murphy
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Cook
Don't Just Cook With Bay Leaves - Use Them To Protect Your Pantry
Bay leaves can not only add a special flavor to all kinds of savory recipes, but may be able to repel bugs and pests from your pantry goods when used wisely.
By Annie Epstein
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Recipes
Savory Chicken Pad See-Ew Recipe
When you're in the mood for dinner in one satisfying bowl, opt for pad see-ew's combination of rice noodles, chicken, greens, and a deliciously savory sauce.
By Julie Kinnaird
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Food
Camembert Cheese May Be Going Extinct. Here's Why
For any lovers of French cheese, including brie, blue cheese, and especially Camembert, brace yourselves: Winter may be coming for your favorite cheeses.
By Erica Martinez
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Cook
The Easy Tortilla Trick For Satisfying Egg Quesadillas
Leave it to TikTok to provide an easy tortilla trick that will give you satisfying egg quesadillas for a filling breakfast every morning. Here's how to do it.
By Jennifer Mathews
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Cook
The Water Hack That Tells You If Your Blueberries Will Be Sweet
With this trick that only requires a bowl of water, you can separate tart blueberries from the sweet ones, and never be surprised by a sour shock again.
By Annie Epstein
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Cook
No, Hollandaise And Bearnaise Sauce Are Not The Same
Hollandaise and béarnaise look similar and even share some ingredients and uses in the kitchen, but they also have deliciously distinctions that set them apart.
By Sarah Mohamed
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Drink
What To Drink With Scallops For Harmonious Flavors
Scallops are seafood jewels deserving of the perfect drink to accompany them, and these recommendations for beer, wine, and mixed drinks are surefire hits.
By Caryl Espinoza Jaen
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Food
Steer Clear Of These 15 Mistakes When Ordering Italian Cuisine
Ordering Italian cuisine is easy once you get the hang of it, but these common mistakes could impact how much you enjoy your meal when the food arrives.
By Elaine Todd
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Cook
Give Your Next Batch Of Gnocchi The Dessert Treatment
Gnocchi is traditionally thought of as a pasta dinner but the bite-sized morsels can also easily be transformed into a tempting dessert similar to fried dough.
By Avery Tomaso
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Cook
Salt Is The Key To Cleaning That Onion Smell From Your Cutting Board
Onions are fantastic in so many dishes, but we can all agree that they leave quite the smell behind on our cutting boards. Fortunately, salt cures that.
By Samantha Jenkins
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Restaurants
Why Lasagna Always Tastes Better At A Restaurant Than At Home
Lasagna served at restaurants always seems to taste much better than you've ever made in your own kitchen, but there are ways to get your recipe closer.
By Stephanie Mee
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Cook
How Long An Open Jar Of Spaghetti Sauce Lasts In The Fridge
The shelf life of opened pasta sauce depends on its ingredients, but you can rely on time estimates and notable signs of spoilage to avoid sauce gone bad.
By Khyati Dand
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Cook
The Key To Making Restaurant-Quality Flour Tortillas
Restaurant-quality flour tortillas can be yours at home; with one simple ingredient, the pillowy, flexible texture will be ready to fill with meat and cheese.
By Caryl Espinoza Jaen
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Grocery
Jungle Jim's Is Like A Grocery Store Inside Of A Theme Park
Jungle Jim's offers a true sensory experience, filled with surprises - it's unlikely you'll find a more entertaining grocery shopping adventure anywhere else.
By Erica Martinez
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Cook
8 Fish You Can Eat Regularly And 8 You Should Avoid
Health, cost, and sustainability play a big part in what seafood we choose to consume. Here are eight fish you can eat regulary -- and eight you should avoid.
By Mary O'Brien
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Cook
The Unexpected Ingredient To Boost Any Caramel Sauce
For those who prefer slightly savory desserts over cloyingly sweet ones, this ingredient can add instant depth caramel sauce for a deliciously complex treat.
By Louise Rhind-Tutt
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Food
The Difference Between Poke And Ceviche Is All In The Acid
Ceviche is almost always soaked in a citrus marinade. Poke, on the other hand, is dressed with ingredients like sesame oil, soy sauce, and green onions.
By Sarah Mohamed
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Cook
Leave The Tails On Shrimp To Avoid A Common Overcooking Error
Do your shrimp turn out rubbery? Curled up into tight messes that are difficult to eat? The problem -- you're likely removing the tail before you cook them.
By Joey DeGrado
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Cook
You Can't Make The Best Homemade Salad Dressing Without Ice
It may not seem intuitive, but adding ice to your homemade salad dressing is really a game changer. Believe it or not, ice emulsifies vinegar and oil together.
By Jakob Eiseman
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Drink
The Best Liquor To Minimize Your Chances Of A Gnarly Hangover
Beyond the alcoholic strength of a drink, there's sneaky factor that influences why certain liquors give you a nasty hangover more quickly than others.
By Riya Anne Polcastro
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Cook
Use A Cheap Loaf Of French Bread As An Effortless Pizza Base
A loaf of French bread from the grocery store serves as the perfect base for a tasty pizza with a crisp crust, and all the toppings you love.
By Erica Martinez
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Cook
All The Different Ways To Cut Garlic And How It Affects Taste
Garlic is a great ingredient no matter how it's prepared and added to a dish, but the method used matters. Here are all the different ways to cut it for taste.
By Khyati Dand
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Cook
Mayonnaise Is The Secret To Unbelievably Moist Tuna Steaks
Want to ensure you get a perfectly cooked tuna steak that's positively juicy? You don't need fancy equipment -- just a touch of mayonnaise on the outside.
By Joey DeGrado
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Restaurants
The 2024 Oscars' Dinner Spread Is Basic Yet Bougie
The 2024 Oscars are upon us once again, and the after-party, the Governor's Ball, is going to be full of bougie but basic dishes aimed to please the masses.
By Catherine Rickman
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