If you want to try a true Philly cheesesteak, there are a few things you need to keep in mind when ordering. Here's what to ask for to get the real deal.
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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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We talk to the team at NYC's Epistrophy to get the scoop on seadas, a melty cheese-filled dessert intertwined with Sardinia's rich agricultural heritage.
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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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You might love the egg salad you grew up eating, but these variations from around the world add interesting flavors and textures worth trying for yourself.
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You won't see canned broccoli at the grocery store, and there's a reason for that. Here's why broccoli, unlike many other veggies, isn't very fit for canning.
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Sometimes the companies behind Kirkland Signature products like to stay hidden, but the maker of Costco's vanilla ice cream is no secret. Here's what to know.
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Impress your dinner party crowd with Thor's Hammer, an affordable steak that looks anything but. Here's the best way to prepare and serve this delicious cut.
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Many things are considered aphrodisiacs, but how many actually are? We look closer at the foods, spices, and drinks that supposedly help in the love department.
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If you've ever been confused about Easter symbolism, you're not alone. What do life-sized rabbits, egg hunts, and the resurrection of Christ have in common?
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Purim is a holiday rich in tradition, and one of the most common ones is to eat delicious, triangle-shaped food. Here's why the shape is so central.
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If you're celebrating Passover this year with a traditional seder setup, the maror is essential. Turns out, these bitter herbs have a symbolic meaning.
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Pepperoni's a popular pizza topping, but how is this spicy sausage made, where is it sold, and what else does it go well with? We've got those answers and more.
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The colorful celebration of Holi wouldn't be complete without malpua, one of the world's oldest desserts. Here's how they're made -- and why they're so tasty.
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Peeps are a common sight in grocery stores around Easter, but what are the origins of these colorful marshmallow bunnies and chicks? We've got the skinny.
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Bacon and eggs weren't always a staple of American breakfast. Their popularity traces back to a powerful PR campaign -- and a very famous therapist.
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It's not uncommon for canned chicken to look noticeably more pink than its fresh counterparts. Here's how to determine whether it's safe to eat.
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There are plenty of great melting cheeses, but how do you choose which one is right for your recipe? We've got all the pros and cons in this cheesy breakdown.
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For culinary purists like Beard, the modern-day club sandwich is a tainted version of the original recipe. But what was the original exactly?
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Although the order for dinner courses seem instinctive, for many centuries dessert was actually served in the middle of the meal rather than at the end.
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Marshmallows are known for their regular appearance around a campfire or topping holiday yams, but what goes into making these sweet, pillowy treats?
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While you can make your own, for the best corned beef, head to your local deli. If you know the right way to order, you're guaranteed an unbeatable delight.
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While pomegranates are delicious, it can be difficult to tell when this fruit is ready to eat. But these tips can help you indicate if your pomegranate is ripe.
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No, the answer is not corned beef and cabbage. If you want to spend your St. Patrick's Day eating like the Irish, here are some dishes you should try.
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As Ramadan approaches, you may be wondering why the date fruit is so popular during this time of prayer. For years, dates have been a staple in Muslim culture.
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Grass-fed beef and grain-fed beef aren't raised the same -- and they don't taste the same either. Here's what makes each type of meat stand out.
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Kirkland brand frozen pizza is a Costco classic, but which company actually makes it? Here's what we know -- and don't know -- about where it comes from.
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