The Oil Trick To Fix Your Soup If It's Too Spicy
If you accidentally whip up a pot of soup that's a little too spicy for your tastebuds, all you need to do is grab some oil to turn down the heat.
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14 Foods That Are Better When You Start With A Cold Skillet
When you think of a skillet, you tend to imagine food dropped into a piping-hot one. That's not always the best idea, though, as these foods demonstrate.
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Stop Wasting Time And Use Your Microwave To Make Coleslaw
If you're stretched for time making a fresh batch of coleslaw for your next barbecue, this microwave trick could help to speed up the process.
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The Expert-Approved Cheese Hack For An Unforgettable Pizza
Red tomato-based sauce might be the standard for pizza, but there are other options! Chef Marc Forgione gives some tips for making a tasty white cheese sauce.
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8 Tasty Tofu Recipes
If you think tofu is bland and flavorless, you're doing it wrong. For a glimpse at the versatile world of tofu, here are our best recipes to get you started.
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The Easy Way To Temper The Heat Of Your Canned Chipotles
If you misjudge the amount of canned chipotle your meat marinade needs, don't panic! There's a quick and easy way to temper the heat if it's too much.
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Thicken Your Pasta's Cream Sauce With One Staple Fruit
Getting your pasta sauce perfectly thick and creamy can be a challenge. Luckily, the fruit you need to thicken your sauce is probably already in your kitchen.
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Pickle Juice Is The Secret Ingredient Upgrade For Tastier Salad
Before you go dumping that brine down the drain when you've eaten the last pickle in the jar, use it as your secret ingredient in salad dressing.
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The Umami Ingredient That Gives Soup A Flavor Blast
Soup can bring a blast of flavors ranging from sweet to savory. But don't forget about the fifth taste! Try this secret ingredient to add umami to your soups.
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The Recipe-Doubling Mistake That Totally Screws Up Your Results
There are some pretty big mistakes you can make in the process of doubling a recipe and one of the worst is overcrowding your cooking vessel.
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11 Hard-Boiled Egg Myths That Fooled Us All
There are a lot of myths surrounding hard-boiled eggs, ranging from best peeling methods to ways to preserve them. We're examining 11 of the most persistent.
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The Best Pasta Salad Starts With A Mistake
Accidentally overcooking your noodles until they're limp makes retrogradation work in your favor, yielding the perfect texture for your pasta salad.
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The Underrated Bean That's Perfect For Slow-Cooking
If you're a fan of slow cooking but find beans turn to mush in your casserole or stew, there's a little-known variety that holds its texture in longer simmers.
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The Easy Crescent Roll Hack For Effortless Homemade Pie
By simply layering your preferred pie ingredients between crescent dough sheets and baking it before topping it off, you can make an incredible homemade pie.
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The Proper Way To Dress A Salad So It's Perfect Every Time
Don't ruin a well-thought-out salad by mindlessly pouring dressing over the top. There's a way to do it properly so that your crisp leaves stay that way.
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12 Rice Additions You Probably Never Thought Of
As with any staple, it is easy to get into a rut and make the same few rice recipes over and over. Luckily, we have some ideas on how to get creative with it.
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This Crunchy Ingredient Will Take Your Roasted Veggies To Another Level
A little crunch on roast vegetables takes them up a notch. But don't leave it to chance. All you need is to add this one ingredient you probably already have.
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The Easy Method That Will Give Your Potatoes Ridiculously Crispy Edges
For the crispiest edges on your potatoes, there's only one method you need to master. Luckily, it's about as easy a cooking technique as can be.
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Your Air Fryer Is The Secret To Super-Fast Roasted Chile Peppers
Air fryers can make preparing meals quick, easy and virtually mess-free. They are also terrific for roasting chile peppers to perfection in a matter of minutes.
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17 Discontinued Chef Boyardee Pasta Shapes We're Probably Not Getting Back
Chef Boyardee has retired all kinds of pasta shapes. Some return -- but many don't. These are 17 varieties we're probably not getting back.
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The Mistake That's Stripping Your Food Of The Best Possible Pepper Flavor
Think twice before you reach for the salt and pepper shakers. There's an easy-to-use tool that will help impart maximum pepper flavor to your meals.
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Give Your Hands A Buttermilk Bath To Stop Dreaded Pepper Oil Burns
The heat you feel on your hands after chopping chilis can be a drag. But a quick buttermilk bath might be all you need to stop the dreaded burn.
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Why Aren't Your Veggies Grilling Correctly? You're Skipping A Vital Step
Vegetables can be especially finicky on the charcoal grill. To avoid a burnt and mushy side dish there's a couple things you can do in advance.
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10 Mistakes Everyone Makes When Breading Chicken
A good breading is a must-have for fried or baked chicken, but breading that chicken isn't as easy as it seems. Avoid these mistakes for the best results.
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The Unexpected Bread To Try For A Sweet And Savory Grilled Cheese
In its purest form, a grilled cheese sandwich is incredibly simple, but it can be elevated with all manner of ingredient swaps and additions.
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When Adding Oil And Vinegar To Salad, Order Matters
You can save a little time if you mix oil and vinegar dressing directly in your salad but the order you add them in can be the difference between wow or wilty.
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The Step You're Missing For Ultra-Crispy Baked Kale Chips
It's so very disappointing when a batch of kale chips turn out soggy. With a little patience, you can achieve the best batch you've ever made.
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