The No-Fail Blender Method For Quick, Easy Hollandaise Sauce
Hollandaise sauce doesn't have to a be a pain. With some of these tips and tricks, you'll be making perfectly emulsified sauce in no time at all.
Read MoreAlli Neal
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Stories By Alli Neal
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The Best Wines To Sip With Brunch According To The Pros
To find your perfect wine pairing for brunch, take a cue from these industry pros who know a thing or two about choosing the best beverage.
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For The Best Thick-Cut Bacon, Put Your Sous Vide To Work
There's a hot debate over the best way to cook bacon. But here's an option you may not have considered. If you have the time, drop it in a sous vide.
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Melissa Clark's Tip For Freezing Sauces Saves A Ton Of Freezer Space
Say goodbye to a packed-the-gills freezer that spills every time you open it. Try this sauce freezing tip for containers that take up less space.
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The Best Way To Thicken Tomato Sauce Without Changing The Flavor
There's an easy way to jazz up a thin tomato sauce that doesn't require any ingredients -- all you need is heat and a little bit of patience.
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The Right Way To Use The Flavor Notes On Your Bag Of Coffee
You've likely seen the flavor notes on a bag of coffee, but here's how to interpret what you see to know what your coffee will taste like.
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The Easy Formula To Build Your Own Compound Butter For Steak
Making a compound butter to melt over your steak is one of the most effective ways to add loads of flavor. All you need to do is follow one simple formula.
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Cheesecloth Is The $5 Secret To Getting More From Your Bacon Batch
To cut down on waste in your kitchen, it's time to learn why cheesecloth is such an effective (and affordable) tool to strain and save bacon grease.
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Onions, Apples, And Potatoes: What Can I Store Together?
Certain produce just shouldn't be stored together, because they can share scents and flavors or emit gasses that speed up ripening before you're ready.
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Why Ina Garten Intentionally Undercooks Her Chicken
Yes, Ina Garten undercooks her chicken on purpose, but there's a method to the Barefoot Contessa's madness. And as usual, her methods produce fantastic results.
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Why The Fridge Should Be Your Last Choice For Storing Bread
Cooks who tend to stuff everything in the refrigerator should think twice before storing bread, as science proves that cold conditions create unsavory results.
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The Wasteful Mistake We All Make With Lobster
When making lobster, you don't want to lose out on heaps of flavor by throwing out any essential ingredients. Here's what to keep -- and how to use it.
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What It Means When Pasta Is 'Bronze Cut' And Why It's A Green Flag
Bronze cut pasta is a classic favorite that's making a comeback. This more old-fashioned pasta is becoming popular in home kitchens -- and for good reason.
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