This Italian Technique Is The Secret To Restaurant Quality Spaghetti At Home
If your home-cooked spaghetti isn't quite measuring up to restaurant quality, one core Italian cooking technique can dramatically improve this dish.
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Why You Won't Find This Common Appliance In Many Japanese Kitchens
In many Japanese kitchens, space is at a major premium, meaning this appliance common in American spaces is unlikely to be found, and for good reason.
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The Diverse, Old-School Meats That Were Barbecued Before Beef And Pork
Barbecue has been around for quite a long time. Its earliest practicioners used a diverse array of meats that predated the arrival of chicken and pork.
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The Cut Of Meat That Makes Beef Stroganoff Irresistible
Beef stroganoff can be either a humble weeknight meal or a fancy affair. If you're looking to impress, this cut of meat will make it irresistible.
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Sourdough Vs White Bread: What's The Nutrition Difference?
Sure, sourdough and white bread might look similar at first glance, but how do these two popular types of bread measure up when it comes to nutrition?
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The Unique, Old-School Gravy Southerners Love To Put On Ham
The American South has many classics of regional cuisine, including this unique, old-school gravy that's the perfect accompaniment to breakfast ham.
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What You Need To Know Before Trying To Sharpen Knives With Aluminum Foil
You may heard of the hack of using aluminum foil to sharpen knives and other blades, but does this really work? Here's what you need to know first.
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This 3-Ingredient Apple Cake Is The Easiest Way To Ring In Autumn
If you want to bring the autumn spirit into your kitchen, but don't have much time, this three-ingredient apple cake could be just what you need.
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The Legendary Ad Campaign That Helped Create One Of America's Favorite Dinners
Once upon a time, a favorite dinner for busy Americans involved a prepackaged product that was powered by a practically legendary ad campaign.
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This 2-Ingredient Glaze Will Make Basic Roasted Brussels Sprouts Your Favorite Fall Dish
Roasting Brussels sprouts is a classic way to enjoy this hearty veggie, but amp it up further with a two-ingredient glaze that will make this a fall favorite.
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The Retro Trick From The '80s That Can Give Fried Chicken A Perfect Golden Color
If your fried chicken is turning out well-cooked but still pale, an old-school trick might just be what you need, so long as you use a light hand.
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9 Vintage Cookbooks That Are Worth A Pretty Penny Today
So many cookbooks are published today, but back in the day that wasn't as much the case. These vintage cookbooks are rare and pricey because of it.
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Easily Remove Corn From The Cob With This Bundt Pan Hack
If you want to get fresh corn kernels off the cob, you don't have to risk your fingers by trimming it with a knife. A common bundt pan can help.
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Does The Rule Of Threes Really Work For Perfectly Cooked Steaks?
The rule of threes is a broad guideline for cooking steaks nicely on a grill, though you will want to pay close attention to detail for true success.
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The Specific Area Of Your Kitchen You Need To Declutter Before Any Other
Kitchens can get cluttered fast, but there's one particular sort of spot you ought to clean up first in order to make everything else flow perfectly.
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The Crispy Appetizer That's So Easy To Make From Leftover Rice
If you don't want to eat leftover rice on its own, a few extra ingredients and a bit of time can turn it into a crispy and delicious appetizer.
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Celebrate Indigenous Peoples' Day With This Ancient Bread That Uses Just One Ingredient
To honor the indigenous foods of the world, take a cue from this American people and make an ancient bread that requires just one main ingredient.
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The Old-School Kitchen Design From The '80s We Wish Would Come Back
Old-school kitchen designs from the 1980s are coming back, and there's one aesthetic choice that you really ought to consider for your own space.
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Emeril Lagasse's Essential Pro Tip For Making The Best Roux
Emeril Lagasse is pretty well known for making Cajun and Creole-style foods like gumbo, so his pro tip for making the best roux is worth remembering.
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This 3-Ingredient Tomato Soup Is The Perfect Farewell To Warm Weather
A simple mix of just three ingredients can help you use up the remainder of your garden tomatoes while bidding farewell to last season's warm weather.
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Why Your Fish May Be Better Off Soaking In A Bath Of Milk
If you can't quite get fish to taste the way you want at home, then you may need to soak the filets in a bath of milk. Here's how the dairy helps.
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Is It Safe To Put Aluminum Foil In The Air Fryer?
We all know that aluminum foil is a big no-no when it comes to cooking food in the microwave, but is it okay to use it in an air fryer appliance?
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This 4-Ingredient Flourless Chocolate Cake Comes Together In No Time At All
Flourless chocolate cake is a classic treat, made all the more accessible by a simple four-ingredient combo of things you may already have on hand.
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This Gordon Ramsay Pro-Tip Makes Cutting Bell Peppers A Breeze
Celeb chef Gordon Ramsay has a wealth of cooking pro-tips, including one deceptively simple step that could seriously change how you cut bell peppers.
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The Affordable Way To Declutter Your Kitchen Without Spending A Fortune
If your kitchen is in serious need of a declutter but your budget can't handle a full renovation, then one simple addition can help on a budget.
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The Unexpected Cooking Tool You Probably Didn't Know You Could Buy At Dollar Tree
Dollar Tree can be a surprising source of good cooking tools, including one kitchen stalwart you may have forgotten, yet can be vital while cooking.
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11 Mistakes To Avoid When Using Canned Sardines
Using canned sardines in your cooking is awesome, but there are some mistakes you should try to avoid when cooking with them. Trust us on this one.
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