Nobody — not even you — wants to touch that watery bowl of potato salad you brought to the party. How did this happen? You could have sworn a few hours ago that your homemade potato salad was tender and creamy, but there are a few reasons it has somehow morphed from scrumptious to soggy.
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There's potato salad: the side dish that runs many risks of its own. Did you choose the right potatoes? Are those undercooked potato chunks poking out of the bowl? And how did the mayonnaise manage to melt? But a simple tip for seasoning your potato salad will change the entire profile of the dish.
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There is a secret ingredient that less expected, however, providing a more subtle texture experience. Considered a traditional deli-style potato salad, or country style potato salad, this recipe has garnered rave reviews. So just what is this time-tested secret ingredient?
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If you're not from the South, you may not think about grits -- which is too bad, since you're missing out on an unappreciated dish. But even if you love them, you still may not know how to make them. No worries, though -- you're hardly alone as the simplest dishes can be the easiest to screw up.
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If there is one ingredient you should add to your French toast recipe to improve upon it, it has to be five-spice. Five-spice is an incredibly cozy spice that warms you from within with a bit of a punch — that's thanks to a kick from the mild peppercorns involved.
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Fortunately, the latest recipe to be released on the Disney Park Blog combines the best of a nostalgic sandwich with a frozen drink in the park's own peanut butter and jelly milkshake. Now, the Hollywood Studios drink, usually served up at 50's Prime Time Café, can be made right in your own kitchen.
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Kale brings a lot to the party when it comes to health benefits. Healthline says it's one of the most nutrient-dense foods on the planet. However, most of us eat kale on the regular just so we can talk to other people about how much kale we eat. Let's be real though: Kale is hard to love.
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Sure, when you are starved for time — and just plain starving — you can always boil spaghetti and crack open a jar of your favorite sauce for a hearty (albeit boring) meal in under 20 minutes. But there is a better way. The cheese hack you've been missing calls for one ingredient: ricotta cheese.
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There are a few pitfalls to avoid and steering clear of a few practices can go a long way. One popular item to make in slow cookers is chicken, but there's an important step to take before putting your chicken into the crockpot. You should either buy skinless chicken or take the skin off yourself.
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Some like it soft and chewy, while others prefer that first bite of fatty, salty goodness to be crispy and crunchy. Even members of the royal family have preferences when it comes to bacon. Prince Harry may have a fancy title, but he is just like us.
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Is there anything more debatable than the correct way to create perfect scrambled eggs? The internet universe is full of scrambled egg techniques and recipes, but here is a hack that begins at the beginning — with the actual scrambling. It's a jar hack.
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And, really, if you've just spent time making pasta and creme brulee from scratch, you need a break. No need to put yourself on a four-day egg white expiration deadline. The solution is to freeze your egg whites. There's no fancy technique needed here: Just drop your egg whites into the tray.
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Onion rings are kind of the perfect side to a burger. They're even good on a burger. But this twist will take your onion rings to a new whole new level: We're talking bacon onion rings. That's right — we went there. If you haven't been wrapping your rings in bacon, you've been doing it all wrong.
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If you're a little nervous about your steak-cooking technique and fear that you might turn your piece of meat into lightly charred shoe leather, we feel you. Luckily, Michael Ollier, senior corporate chef for the Certified Angus Beef ® brand, shared with us how to make the perfect steak every time.
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If you have ever really over-seasoned your food with too much of anything, then you know it can easily become inedible. It's a very slippery slope between a little salty and the point of having to toss an entire dish. Professional chefs follow one simple rule in their kitchens to avoid catastrophes.
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Step aside and make way because there's a new secret ingredient in town, er, sitting on your pantry shelves, or perhaps tucked away in the back of your refrigerator, and you will want to use the next time you are making bread. What is it? Pickle juice.
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It's hard not to love all of the Pioneer Woman's recipes, but her twist on chocolate cake is really something to swoon over. Though cakes can get complicated quickly or heavily rely on difficult techniques, this deliciously chocolatey cake is a thing of simplicity. (And it comes with a secret.)
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Believe it or not, chocolate eggs are not just for your Easter basket. As it turns out, there is also a fan following for chocolate in everyday eaten-for-breakfast eggs, too. Milk chocolate, dark chocolate, white chocolate — there are endless options, should you decide to ride this breakfast train.
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If you've ever wanted to make fresh donuts at home but are averse to bringing a large pot of oil to a boil for fear of burning yourself, we totally understand the struggle. Now, it seems like everyone across the country owns an air fryer, which means there's a much safer and healthier way.
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Without the right ingredients, tools, or techniques, your homemade latte might disappoint. One of the most basic tips for getting your dairy-free latte right comes down to using high-quality ingredients. Look for barista-grade dairy-free milks like M*lkman's Oat M*lk for example.
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Your get-together is running smoothly, except you notice no one is touching the shrimp you spent your morning cleaning, deveining, and poaching. What gives? You taste one and it's like chewing on an eraser — gross and rubbery, with no flavor. Here's the big mistake you're making with poached shrimp.
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If bacon has one flaw, it's that it's a bit insubstantial and tends to be more of an accent than a main dish. Well, this new way to cook bacon is about to change all that. If you want to know how to beef up your bacon, it turns out the secret lies in giving it the old chicken-fried steak treatment.
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If we need to put together a no-fail cake in record time, we usually rely on our old friends, Betty Crocker, Pillsbury, or Duncan Hines. But what if adding eggs and dairy are even too much trouble when you're looking for a simple dessert to satisfy your sweet tooth? Enter the 2-ingredient cake.
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However, this summer, a pineapple might be just the thing to add to your repertoire of grilled items. Delish suggests a Fireball Cinnamon Whiskey-soaked grilled pineapple that is sure to spice up any barbecue. To prepare the dish, cut the pineapple into wedges, and put them in a bowl of Fireball.
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We know movie theater popcorn tastes better than homemade, no matter how bad it may be for us. So, what's the real difference between the two? How do they make it taste so good at the theater, and can you recreate that same flavor when you make popcorn at home — sans all the extra fat and calories?
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It's all about the coffee: how quickly we can get it. But espresso — the base of your morning cappuccinos, lattes, macchiatos, and flat whites — has an etiquette of its own. In Italy, the drink's birthplace, espresso is an everyday ritual, meant to be sipped at the bar and savored
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Of course, every chef has their own view on how best to whip up scrambled eggs. Some eschew dairy products all together, saying that it detracts from the egg flavor of the dish. But Ramsay's secret ingredient is indeed a spoonful or two of dairy, in the form of crème fraiche.
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