When It Comes To Your Thanksgiving Turkey, The Brine You Use Matters
Brining your Thanksgiving turkey is a must if you want a flavorful, juicy holiday bird, but not any brine will do. Dry brining is really the way to go.
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Bear Claws Are Sometimes A Donut, Sometimes Not
They're sold at donut shops, but bear claws aren't always donuts. Depending on how they're made, they could be donuts or something more like a Danish.
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What Makes Starbucks Reserve Locations Unique
Starbucks Reserve locations (including stores, bars, and roasteries) take your Starbucks experience to another level of luxury and indulgence.
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Pickle Popsicles Are The Perfect Way To Stay Cool During A Heat Wave
Pickles are usually found in the back of your fridge, and served on top of sandwiches, but they might be what you need to level up your summer popsicle game.
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12 Plant Based Burgers For Carnivores And Vegetarians
Today, there are tons of meat-free burgers to choose from at the supermarket. Here are the top 12 veggie burgers appealing to carnivores and vegetarians alike.
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Liquid Olives Blur The Line Between Tapas And Science Project
Liquid olives blend culinary techniques with scientific knowledge and are just one example of how molecular gastronomy has found a home in the culinary world.
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What Exactly Is Amaro And How Do You Drink It?
Amaro is an Italian liqueur, but not just one type. It's actually an entire family of Italian liqueurs characterized by intense, bitter flavors.
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Giada De Laurentiis' Cheese Trick Leaves No Noodle Uncoated
Giada De Laurentiis puts freshly grated Parmesan cheese on pasta noodles before tossing them with sauce to help the sauce stick to the noodles.
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The Type Of Salt Ina Garten Uses In All Her Recipes
Ina Garten swears by Diamond Kosher Salt and uses it in all of her recipes. It is less salty and adheres better to food than other salt types.
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13 Unconventional Ways You Should Be Using A Muffin Tin
Muffin tins taking up space in the pantry? These great tools are super diverse. Here are 13 unconventional ways you should be using a muffin tin.
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Boston Coolers Are The Ginger-Flavored Milkshake You Should Start Sipping
Not a milkshake, not quite an ice cream float, the Boston Cooler (a blend of ginger ale and vanilla ice cream) is a soda shop staple for Detroit locals.
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The Microwave Trick That Makes Cutting Squash Less Scary
To make cutting and peeling your squash easier, you can microwave it first, which will partially cook it. This softens it up and makes it easier to cut.
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Sorry, But Your Beloved Pyrex Might Not Be What You Think It Is
There are multiple types of Pyrex glass with varied uses, and not all are intended for high heat exposure, as they are made from different glass formulas.
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Why Pineapples Used To Be So Expensive
Pineapples used to be, well, a bit of a luxury item. In fact, during the 1700s, pineapples could sell for about $8,000 (in today's dollars).
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The Canned Ingredient That Gives New Life To Boxed Mac And Cheese
The next time you make stovetop macaroni and cheese, add a can of tomato soup into the mix to double down on the nostalgia and elevate the flavor.
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Bitters Can Make Or Break Your Homemade Cocktails
Bitters is an ingredient made of high-proof alcohol with strong and complicated flavors that can enhance and highlight cocktails when added in small amounts.
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How You Could Be Getting More Out Of The Whole Foods Fishmonger
The fishmongers at Whole Foods provide many services, including butchering and preparing all types of seafood. Some locations even cook and marinate seafood.
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Actually, There Is A Difference Between White And Yellow Onions
Yellow and white onions may seem interchangeable but have specific flavors and uses. Yellow onions shine when cooked, and white onions are best served raw.
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What Exactly Is The White Stuff You See On Salmon?
So what are those little white globs and rivulets (that look a bit like scrambled egg whites) that appear on the surface of salmon as it cooks?
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At NYC's Quality Bistro, You Go For The Butter Service
At most restaurants, bread and butter is such an afterthought that they give it away for free. But NYC's Quality Bistro has turned into the star of the show.
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The Flavor Difference Between Cherry And Grape Tomatoes
Have you ever wondered about the flavor differences between cherry tomatoes and their similar-looking, petite tomato counterparts, grape tomatoes
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No, Yams And Sweet Potatoes Aren't The Same Thing
Although yams and sweet potatoes are sometimes mistaken for one another, these starchy root vegetables are actually two very different foods.
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We Finally Know How Liquid Smoke Is Actually Made
Liquid smoke adds a delectable smokiness to food, but we've always wondered where it came from. Thankfully, it's an ingredient with a well-documented history.
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How Banging Your Baking Sheet Leads To Better Cookies
Though banging your baking a pan against the counter is normal when making macarons, it can also improve the texture of other types of cookies too.
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The Reason Grape Ice Cream Doesn't Really Exist
While you can generally find fruit-flavored ice creams at most ice cream shops, grape ice cream is extremely hard to come by. There's a reason for that.
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We Know It's Tempting, But You Shouldn't Cook Brisket On The Grill
Grilling is a great way to impart a distinct smokey flavor into meat, but there are certain cuts that you just shouldn't grill. Brisket is one of those cuts.
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The Acidic Secret Ingredient That Makes Rice Fluffier Than Ever
Fluffy rice is a satisfying addition to so many meals, but it's not always easy to make. There is an ingredient that can help make the process foolproof though.
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