The Best Butter Substitute For Pillowy Soft Baked Goods
When you're baking, creamy butter is a necessity. However, if you're after an extra-soft cookie or cake, you might be better off trying this swap instead.
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13 Tips To Make Your Baked Potatoes Taste Like They Came From A Restaurant
It's time to level up your spuds. From ditching the foil to smashing them, these tips will have your baked potatoes looking and tasting professionally made.
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How Long Mayo Will Still Taste Good After Opening
Mayonnaise is a staple condiment, and it's important to make sure it's fresh. So how long does mayonnaise taste good after you open it? Here's what to know.
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The Water Swap That Makes Box Mix Cakes Extra Fluffy
You can amp your boxed cake mix with one nifty ingredient swap. Here's what to replace the water in your recipe with to make the cake fluffier and lighter.
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The Mayo Swap For Unforgettable BLTs
Want to add a little pizzazz to your next bacon, lettuce, and tomato sandwich? One simple ingredient swap can upgrade the flavor. Here's what to switch.
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The Common Rolling Pin Mistake That Deflates Puff Pastry
If you run into problems when you're working with puff pastry, you might be making a common mistake. Here's how to avoid it for a better baking result.
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Why Maple Syrup Is The Perfect Cheap Vanilla Substitute
Don't want to pay for another expensive bottle of vanilla extract? There's another solution: Maple syrup. Here's how to swap it into your next baking recipe.
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The Affordable Ribeye Swap For A Leaner Steak Night
If you're craving ribeye but on a budget, there's another option worth swapping for. Instead of ribeye, make this leaner and more affordable cut for dinner.
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8 Vegetables You Don't Need To Peel And 8 You Should
Peeling vegetables is a tedious kitchen task, but for some veggies, it isn't always necessary. We've got the skinny on which skins you can leave on.
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David Chang's 7-Up Hack For Delicious White Kimchi
Explore beyond classic kimchi as Chef David Chang reveals a surprising hack involving 7-Up to carbonate and expedite the fermentation process in mul kimchi.
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Baste Fried Eggs In Oil For Absurdly Crispy Edges
If you prefer your eggs extra crispy around the edges, this simple oil trick will get you tasty results in a snap. Here's how to do it for maximum results.
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The Best Salts To Stock Your Pantry And Make Your Food Taste Amazing
From finishing flakes to colorful, smoky crystals, we've got a full breakdown of the various salts available on the market and what they work best for.
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Gordon Ramsay's Tilted Pan Technique For Better Seared Steak
Want a better seared steak? Upgrade your cooking process by using Gordon Ramsay's tilted pan method. Here's how to implement it for the best results.
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The Salad Bar Hack To Save Money On Pizza Toppings
Make the perfect pizza on a budget with this simple salad bar trick. Stock up on every topping you love without overspending or creating food waste.
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The Ultimate Guide To Every Type Of Cheesecake
Cheesecake might seem pretty straightforward, but depending on where you are in the world - or what you like - this dessert can take on many forms.
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Why You Should Always Add Sugar To Fish, Canned Or Fresh
Want to amp up your next fish dinner? Try adding some sugar. Here's how a sprinkle of the sweet stuff can upgrade the fish's flavor and texture.
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Dijon Vs Spicy Brown Mustard: The Flavor Difference Explained
Dijon and spicy brown mustard are both delicious, but they're not one in the same. Here's what to know about their differences in flavors and ingredients.
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Your Grilled Cheese Will Taste Like Heaven With One Simple Swap
If you want to instantly elevate a homemade grilled cheese, one easy switch to your cooking process makes all the difference. Here's what to change.
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Vegetables You've Been Cutting Wrong This Entire Time
Don't keep cutting your vegetables wrong and wasting valuable time. These tips and techniques will make your next veggie-filled meal prep a breeze.
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How Switching To Fresh Ground Pepper Will Change Your Food
Since dried spices start to go stale within an hour of being crushed, freshly ground pepper has far more pungent flavors and aromas than pre-ground pepper.
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The Common Pizza Mistake That'll Leave You With Soggy Dough
Soggy dough is a common pitfall when making your own pizza at home, but the culprit is usually one simple -- and solvable -- mistake. Here's how to avoid it.
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The Case For Rinsing Your Canned Beans
It's not always ideal to serve beans straight out of the can. Depending on your recipe, you might want to wash them first. Here's how to decide.
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What Is Tapioca And How Do You Cook With It?
Tapioca feels like an ingredient of the past, but it's got more culinary versatility than you might realize. We've got the lowdown on this staple starch.
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Why You Should Season Food From About A Foot Away
Chefs season their food from high up for good reason -- and you should do the same. Here's how seasoning from farther away can make your dishes better.
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The Exact Time You Need To Start Thawing Ham For Easter
It's not a traditional Easter dinner without the ham. If you're using a frozen ham and you're running low on time, here are some quick thawing tips.
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The Graham Cracker Crust Swap For Swoonworthy Cheesecakes
Upgrade your cheesecake crust by swapping out graham crackers for an ingredient that will open the door to all kinds of new flavors and twists.
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The Best Way To Use Leftover Jet-Puffed Easter Marshmallows
Easter will come and go, but what to do with all that leftover candy? If you have any Jet-Puffed Easter marshmallows, these are the tastiest ways to reuse them.
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