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The Secret To Getting The Buttery Soft Texture Of Milk Bread
Japanese milk bread is known for its unbelievably soft and fluffy texture, and achieving it at home requires a special technique that's simple but effective.
By Erica Martinez
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How Giada De Laurentiis Turns Brie Into A Sweet And Savory Dip
By Avery Tomaso
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How To Reheat Rotisserie Chicken To Keep The Skin Nice And Crispy
By Louise Rhind-Tutt
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A Paper Bag Is Key To Making Jalapeños Last Longer In The Fridge
By Caryl Espinoza Jaen
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How A Near-Empty Mayo Jar Can Shake Up Your Next Pasta Salad
By Hannah Beach
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How Giada De Laurentiis Turns Brie Into A Sweet And Savory Dip
Whipped cheeses can be a great topping for crostinis and a dip for veggies; here's how Giada De Laurentiis turns brie into a creamy sweet and savory delight.
By Avery Tomaso
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Cook
How To Reheat Rotisserie Chicken To Keep The Skin Nice And Crispy
Nothing is sadder than floppy skin on a rotisserie chicken, so use our recommended method to reheat the meat for a crisp outside and juicy interior.
By Louise Rhind-Tutt
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Cook
The Easy Tip To Separate Your Bacon Without Stretching It
Whether you're cooking the whole package or just a few slices of bacon for a BLT, there's a way to separate the strips without stretching or tearing them.
By Jennifer Mathews
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Food
The Oldest Pub In The World Has Been Around Since 900 AD
The oldest pub dates back to more than a thousand years ago, located deep in the heart of Ireland, on the iconic river Shannon -- and you can still visit today.
By Bridget Kitson
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Egg Whites Are Ree Drummond's Secret Weapon For Better Waffles
Ree Drummond's secret to fluffy-as-a-cloud waffles is separating the eggs, and whipping air into the whites to ensure the inside remains soft and tender.
By Sarah Mohamed
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Cook
The Temperature Secret To Correctly Stretch Pizza Dough
If you want the best homemade pizza ever, temperature really matters. If not you use dough that's too cold, it won't stretch or bake properly.
By Louise Rhind-Tutt
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Restaurants
The Las Vegas co*cktail Bar You Can't Miss, According To Mixologist Tony Abou-Ganim - Exclusive
We spoke to Tony Abou-Ganim at Nassau Paradise Island Wine and Food Fest's Jerk Jam event and asked about his favorite Las Vegas watering hole.
By Arianna Endicott
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Food
When In Italy, You Should Know The Difference Between An Osteria And Trattoria
Anyone who is planning a trip to Italy needs to know the differences between the two primary eatery types (aside from ristorantes): an osteria and a trattoria.
By Erica Martinez
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Pasta Is The One Ingredient Your Pizza Has Been Missing
When pasta noodles are used as the base of a pizza, they bake up crispy, crunchy, and caramelized on the outside, while the center stays soft and velvety.
By Annie Epstein
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The Creamy Ingredient Bobby Flay Dollops Into His Scrambled Eggs
There are, perhaps, a thousand ways to make scrambled eggs, but Bobby Flay's version features a type of dairy not often found in American homes.
By Louise Rhind-Tutt
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Food
Greek Vs Regular Yogurt: Everything You Need To Know
Texture, taste, nutrition; not all yogurt is created equal. As for Greek yogurt vs regular yogurt, there are some key differences you should know about.
By Josie Addison
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Drink
How The Real Dom Pérignon Stopped Champagne From Exploding
Before Dom Pérignon, champagne would often explode as temperatures rose. Thanks to his know-how, he configured the bottles to prevent them from popping.
By Bridget Kitson
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Cook
Enchiladas Divorciadas Use 2 Canned Sauces For A More Complex Flavor
For those who can't decide between green and red enchiladas, the divorciadas style of the dish uses both, creating a taste that's the best of both worlds.
By Sarah Mohamed
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Cook
Applesauce Is The Egg Substitute You Have To Try
Applesauce can add moisture to sweet treats, and won't significantly alter the flavor of your bake, making it suitable for a variety of flavored desserts.
By Annie Epstein
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Cook
12 Egg Slicer Hacks You Shouldn't Go Another Day Without
Your egg slicer is good for more than just eggs, and it can be used as a versatile kitchen tool for slicing an assortment of foods into perfect rounds.
By Elaine Todd
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Cook
The Mistake You're Probably Making When Reading A Recipe
Reading a recipe may seem straight forward, but some of the language can be tricky. Here's what you need to know to ensure success every time.
By Sarah Mohamed
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Drink
What Type Of Alcohol Is Hennessy?
Hennessy is sometimes confused for a different type of liquor than it really is, and the unique and exacting way it's actually made deserves appreciation.
By Chris Sands
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Cook
The Cold Water Hack That Cooks Pasta Faster Than You Can Eat It
If you want to cook pasta quickly, skip the boiling water. That's right - cooking noodles in cold water can speed up the process and lead to a silkier sauce.
By Louise Rhind-Tutt
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Cook
The Egg White Mistake That Ruined Your Meringue
If your egg whites are too cold, they will take longer to whip, and your meringue might not achieve the desired impressive volume due to excess moisture.
By Kristina Vanni
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Cook
Revamp Your Pizza Rolls With Instant French Onion Soup Mix
To give your pizza rolls an extra-indulgent twist that makes them fancy enough for a dinner party, add some French onion flavors in one simple step.
By Avery Tomaso
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Restaurants
Why It's A Mistake To Ignore The Texas Roadhouse Kids' Menu
Food isn't getting any cheaper, so it's good to save where you can, which brings us to the Texas Roadhouse kids' menu -- a great way to save on takeout.
By Arianna Endicott
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Recipes
Double-Fried Karaage Chicken Recipe
Karaage is known for its juicy, umami-rich interior thanks to a savory soy marinade. With two stints in the fryer, this version comes out extra crispy.
By Kevin Chen
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Food
The Science Behind Why Bacon And Eggs Taste So Good Together
Bacon and eggs go together like toast and jam -- they just make sense. But why? What about this exact combination is so good? Science has the answer.
By Louise Rhind-Tutt
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Food
How Long Canned Tuna Is Good For Once It's Opened
Got an open can of tuna but can't finish it all in one go? Stick that sucker in the fridge and, if stored properly, it should last about four days.
By Caryl Espinoza Jaen
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Cook
The Best Type Of Ribs To Buy For Braising
Braised short ribs are a delectable way to enjoy low-and-slow cooked meat but there's one best type of rib to buy for this dish that makes it perfect.
By Annie Epstein
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Exclusives
Andrew Zimmern's Go-To Chicago Restaurant For Birria - Exclusive
When asked about his preferred dining spots when not making tacos at home, Andrew Zimmern told Food Republic he loves Birrieria Zaragoza in Chicago.
By Jennifer Mathews
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Cook
Is There A Flavor Difference Between Pork Shoulder And Pork Butt?
Pork shoulder and pork butt might sound like they are wholly different cuts of meat but they have big differences. Here's how the flavor is translated in each.
By Joey DeGrado
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Cook
How To Store Cooked Rice So It Doesn't Dry Out
Rice is one of those ubiquitous sides that goes with everything, and it's so easy to batch prep. But how do you store it without it drying out?
By Louise Rhind-Tutt
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Drink
Giada De Laurentiis' Favorite Smoothie To Replace Morning Coffee
If you're looking for a refreshing way to get your coffee boost in the morning, take a page of Giada De Laurentiis' book and add your java to a fresh smoothie.
By L Valeriote
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