Make Your Own Baking Powder With Just 3 Ingredients
If you find that you've run out of baking powder, you don't have to stop your baking session. Instead, you may have all you need to make your own on hand.
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You're Only 4 Ingredients Away From Making Easy Peanut Brittle
Peanut brittle is a common and tasty treat served up during the holidays. Even better, you can make it at home with just four simple ingredients.
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Scoring Sourdough Bread Is About More Than Looks
A nicely-scored loaf of sourdough bread certainly looks nice, but an expert makes it clear why this step is integral to the bread baking process.
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Cherry Delight Is The Easy Layered Dessert You Need To Try
For a quick, easy, and seriously delicious dessert that's sure to please anyone with a sweet tooth, turn to the layered treat known as cherry delight.
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Can You Really Cook Seafood Straight From Frozen?
Some sources claim you can cook seafood straight from its frozen state, but an expert says this may not be the best idea when it comes to texture and flavor.
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Why Your Challah Bread's Braids Fell Apart In The Oven
If your carefully braided loaf of challah bread comes out of the oven in pieces, there is likely a simple explanation with an easy, if lengthy, fix.
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Use Different Sugar Varieties To Make Flavor-Boosted Powdered Sugar
With the right equipment, it's easy to make powdered sugar at home. For an extra flavor boost, pay attention to the type of sugar you're turning to powder.
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The Extra Step That Makes Ina Garten's Shrimp Cocktail A Tastier Appetizer
Shrimp cocktail is a classic party food but it can get a little boring. If that's happened, take some cooking advice from celeb chef Ina Garten.
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Sugar Is Superior To Frosting When Building Gingerbread Houses
Using frosting to construct your gingerbread house can be a structurally unsound, frustrating experience. A simple pivot to sugar could be just what you need.
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How To Toast Pecans In Your Oven Or On The Stovetop
Toasted pecans are an excellent addition to many dishes, but there are key things to remember whether you're toasting them in the oven or on your stovetop.
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The Best Way To Store Homemade Sourdough Uses A Kitchen Stalwart
If you find that your homemade sourdough bread is going stale or even moldy, then a common kitchen resident may be all you need to keep bread fresh.
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Why You Need To Keep Your Lettuce Away From The Freezer
Properly storing lettuce can take a bit of care, but it's certain that the freezer is no good for handling your leftover lettuce. Here's why it's a bad idea.
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Why The Fridge Isn't The Best Place For Fresh Garlic
When it comes to storing garlic, the fridge may seem to be the natural place. However, an expert cautions against this common garlic storage mistake.
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Forget Ketchup! Upgrade Your Meatloaf With A Flavor-Packed Ingredient
If ketchup is getting to be a bit boring served with classic meatloaf, then a simple ingredient switch can seriously boost flavor, according to one chef.
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If You Don't Have A Bread Lame, You Can Still Score Your Homemade Sourdough
A bread lame can be useful for scoring artisanal homemade loaves, but an expert explains that you don't need a fancy knife to get nicely scored bread.
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Nadia Aidi's Go-To Ingredient For Improving Any Dish, Sweet Or Savory
Chef Nadia Aidi has some great tips about balancing flavors in a meal, including her use of one key ingredient that can improve both sweet and savory dishes.
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The Best Timing And Temperature To Bake Crispy Bacon
Baking slices of bacon can be a smart and easy move, but you will need to pay close attention to oven temperature and how long you cook this meat.
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Your Air Fryer Is The Secret To Perfectly Crisp Brussels Sprouts
If cooking Brussels sprouts in the oven or a pan isn't working out, then you may want to try an air fryer to get perfectly crisp Brussels sprouts in no time.
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The Best Kitchen Tool To Use When You Don't Have A Muddler
Muddling can be an important step for cocktails like the mojito, but you don't necessarily need a dedicated tool like a muddler. Here's what to use instead.
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Why Some Squash Varieties Are Best Kept In The Fridge
Squash comes in a dizzying array, with some demanding a particular storage environment, and others a different one. These are the ones best kept in the fridge.
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Chefs Reveal The Biggest Mistakes People Make When Using A Gas Stovetop
You love your gas stove, but you could also be making several mistakes when cooking. Here's a couple chefs weighing in on some hazards and errors to correct.
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Create Your Own Vanilla Extract With Only 2 Ingredients
Making your own vanilla extract can bring serious flavor to baked goods and other culinary creations. Here's how to do it with just two ingredients.
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Ditch The Boiling Water And Cook Corn On The Cob In Your Air Fryer
Boiling corn on the cob may be a classic technique, but consider using an air fryer for a less-involved method that produces serious flavor and texture.
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Alton Brown's Clever Turkey Brining Method Involves A Bucket
Celeb chef and host Alton Brown has a clever way of tackling turkey brining with the help of a large bucket. Here's how it works and why you may want to try it.
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How Long Does Marinara Sauce Last In The Fridge?
Unless you're feeding a crowd, chances are that a jar of marinara sauce spans multiple meals. But how long will an opened jar really last in the fridge?
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How Long Does Raw And Cooked Ground Beef Last In The Fridge?
Both raw and cooked ground beef can be valuable ingredients in your kitchen, so it pays to know exactly how long both varieties last in the fridge.
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Fry Your Eggs In One Herby Ingredient For A Burst Of Flavor
There are plenty of ingredients you can add to fried eggs, but one often-ignored addition can bring a burst of herbal umami flavor to the classic dish.
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