When it comes to adding espresso beans to chocolate desserts to enhance those delicious flavors, make sure to do this for a richer, more potent addition.
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If you plan to make mayonnaise at home, there's one oil you definitely don't want to use in the cooking process. Here's why it's not the right match.
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An overworked pastry dough can shrink in the oven, but you can prevent soggy, uneven pie crusts by keeping these simple temperature tips in mind.
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There are times when you desperately need to thicken a piping-hot pot of homemade soup and you're out of cornstarch. Here's what to do instead.
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Reaching into the oven with a wet mitt can have painful consequences, and unfortunately, one TikTok user learned this lesson from experience.
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Ever wondered if you can eat green beans straight from the garden? We dig into whether it’s actually safe to eat them raw and the risks you should know about.
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One of the biggest downsides of homemade fish sticks is that they have a tendency to fall apart. Luckily, chef Gordon Ramsay knows a trick to prevent that.
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Chile peppers are endlessly versatile, but many people neglect this flavorful part of the plant for fear of food poisoning. Here's what makes it safe to enjoy.
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Don’t settle for soggy pickles! Use proven strategies to maintain crunch in your pickled vegetables, whether you’re a beginner or a seasoned pro.
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Ever wonder why some leftovers taste better the next day? We explore the science behind how flavors change while your food sits in the fridge.
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Broccoli is always going to be beneficial to your body, no matter how you cook it. However, chopping it up may actually make it much more nutritious.
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There's nothing tastier than baking a fresh batch of cookies and dipping them into a cold glass of milk, and the chemistry makes perfect sense.
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There are as many myths involving hangover cures as there are people on the planet, including this popular thought that actually makes everything worse.
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Avocados are a great source of many key nutrients, but one nutrient, protein, is in pretty short supply. Here's exactly how much protein an avocado contains.
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Lead in food is a hidden risk that comes from unexpected sources. Explore how it gets there and what you can do to protect yourself and your family.
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Many people enhance the flavor of whiskey by adding water to dilute it. But should you really do this? We asked an expert if adding water is a good idea.
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Vegetable recalls are no laughing matter. One of the worst in U.S. history saw hundreds getting sick across 26 states, including several with severe symptoms.
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This trick for thawing raw meat may be incredibly common, but it could be putting you at risk of foodborne illness. Here's what you can try instead.
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Wondering if avocado peels are edible? This guide explores their antioxidant properties, how to use them safely, and tips for adding them to meals.
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It's always nice to keep a few beers in the fridge for the right moments, but there's such a thing as keeping them too long. Here's what you should know.
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Adding peanut butter to a savory dish is a shortcut to flavor heaven, but you can add too much and make a savory dish too sweet. Here's how to fix it if you do.
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Pure maple syrup is a convenient staple to have on hand for a host of recipes and dishes. But how long does it last and what's the best way to store it?
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Rice cookers are one of those kitchen tools you don't realize you need until you use one. You can even safely leave your rice inside (but not for long).
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Grilled cheese is an iconic sandwich that's enjoyed by both kids and adults, and there is no shortage of ways to create it. But this bread is the best to use.
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Turkish vendors often perform playful tricks while serving ice cream to customers, but this key ingredient is what prevents it from melting into a mess.
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Tired of chowing down on too-sticky rice? Here's how long to cook jasmine rice for fluffy, restaurant-quality results, no matter where you're making it.
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Martha Stewart has many tips and tricks for making decadent desserts. This tip for an amazing apple pie involves some butter and a little bit of time.
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