The Condiment You Desperately Need For Great Baked Chicken
If you've noticed that your standard baked chicken is a little lackluster in the flavor department, then it's time to bust out this one condiment.
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Ina Garten's Easiest Chicken Dish Of All Time Is Only 3 Ingredients
Ina Garten dubbed this chicken dish "the easiest dinner I know how to make." So, if you're curious, here's how she makes it with only three ingredients.
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The Safety Rule You Can't Ignore When Attempting A Flambé
Flambéing a dish may seem best saved for professionals in fancy restaurants, but it's actually not that complex as long as you follow these safety tips.
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The Important Step You Can't Skip When Making Homemade Pasta
When you make homemade pasta, it's important to take a rest - for the dough, that is. This key step will have you on the way to pasta perfection.
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The Fishy Ingredient Ina Garten Uses To Top Her Deviled Eggs
Ina Garten has a hack for everything, and she's known for her easy, elegant recipes. She takes deviled eggs up a notch by adding one sophisticated ingredient.
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The Kitchen Tool Hack For Perfect Uniform Potato Wedges Every Single Time
Cutting potato wedges isn't necessarily difficult, but cutting them evenly can be. Fortunately, one kitchen tool can help you cut them evenly every time.
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The Ultimate Seasoning Addition Your Burgers Are Begging For
Unseasoned burgers are boring, and sometimes salt and pepper just aren't enough. Thankfully, there's one seasoning that can kick your burgers up a notch.
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How To Clean Mussels Perfectly Every Time
Enjoy dining out on mussels but feel intimidated by the thought of preparing them at home? These straightforward step-by-step tips are your answer.
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The Cooking Oil Trick To Form Hamburgers Without Getting Your Hands Sticky
Forming burger patties can be a messy business, but it doesn't have to be. We have a simple cooking oil trick that should eliminate the stickiness issue.
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Bacon Is Your Secret For The Best Grilled Corn On The Cob Ever
Grilled corn is a warm-weather staple, but don't stop there. Try wrapping it in bacon for a meaty and flavorful upgrade to this timeless summer side dish.
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How To Cook Frozen French Fries - You're Doing It All Wrong
With just a few quick tweaks, you can transform frozen fries from semi-soggy snacks into crispy, flavorful treats that taste as good as a restaurant.
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Mistakes Only Beginner Bakers Make, According To Baking Experts
Making baked goods correctly is an achievable feat, even for the humble home baker. Just avoid these common flubs that experts see time and time again.
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When To Use Pork Shoulder Vs Pork Butt For Dinner
Pork butt and pork shoulder are both cuts that come from a pig's shoulder area. They aren't identical; both have some key differences. Here's when to use both.
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What Is A Dutch Oven And Do You Really Need One?
The Dutch oven is a versatile cookware staple that has stood the test of time. Still not sure if you really need one? This guide might help.
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Gordon Ramsay Doesn't Fully Drain Pasta And Neither Should You
Gordon Ramsay doesn't fully drain pasta before adding it in batches to his sauce. Here's how he suggests finishing off pasta with no colander in sight.
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Hamburger Vs Steak Burger: What's The Difference?
If you've ever seen a restaurant or grocery store advertising a steak burger, you may have wondered what separates it from a hamburger. Here's what to know.
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Check Your Pantry For Baking Soda Before You Bake Chicken Wings
Baked chicken wings can be just as crispy and juicy as fried chicken wings with the help of one ingredient: baking soda. Here's how it transforms your dish.
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The Simple Addition That Thickens Watery Chili In Seconds
Chili is a fall favorite, and it's best served nice and thick. If yours comes out soupy, this simple addition thickens watery chili in seconds.
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How Exactly Do Air Fryers Get Your Food So Crispy?
Air fryers are a powerhouse appliance that can just about do it all. Have you ever wondered how they get your food so crispy? Let's break it down.
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The Simple Tomato Trick So Your BLT Sings Loud And Proud
If the tomatoes in your BLT are tasting a little flat, all you need to jazz them up is a little salt. Here's how to season your way to sandwich perfection.
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The Science Behind Risotto's Uniquely Creamy Texture
People appreciate for risotto uniquely luscious texture. The beloved rice dish will taste even better once you understand the science behind it.
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Barbecue Sauce Used To Look A Lot Different
Barbecue sauce has a deep history in the Southern U.S., but its original form used to look very different. Take a look at how barbecue sauce changed over time.
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Ina Garten's Secret For Effortlessly Moist Red Velvet Cupcakes
Ina Garten's tart-tasting ingredient will give your red velvet cake a complex flavor that works well against rich cocoa powder and sweet cream cheese frosting.
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Why A Sheet Pan Is Key For The Crispest Parmesan-Crusted Potatoes
For the crispiest roasted potatoes, you're going to want to bust out the Parmesan, but the real secret to culinary success is having a sheet pan. Here's why.
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Why Braising Is The Only Way Beef Shank Should Ever Be Cooked
Beef shank is a totally different cut from, say, a marbled steak, and will be ruined by a sear -- rather, braising is the perfect technique to keep it tender.
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Why You Should Use Baking Soda To Make Canned Tomatoes Taste Better
From improving the flavor in coffee to tenderizing steak, baking soda can do it all. Another way baking soda can help save the day is with canned tomatoes.
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The Ostrich Egg Is The Largest Egg You Can Eat. Here's What To Do With It
Ostrich eggs are more than 20 times larger than chicken eggs and have a rich and gamey flavor. At that size, cooking and eating it may require some forethought.
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