What Butchers Do With Unsold Meat

The meat displayed on the shelves of butcher shops, grocery stores, and supermarket chains rarely goes to waste. Here’s why.

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How to Tell If Heavy Cream Is Bad

For the most part, heavy cream is consumable without fear of spoilage. Watch out for these signs because they tell you otherwise.

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Is Slimy Ham Still Good?

To eat or not to eat that slimy ham in the fridge? Here’s why you probably shouldn’t.

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How to Brown Ground Pork

Making the meat you want, the way you want it. Learn how to brown ground pork like a pro!

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How to Thicken Chutney

Struggling to get your chutney to be thick, rich, and tangy? We’re here to help.

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Do You Drain Canned Beans for Chili?

Get the beans out with the water or drain them and worry less? It comes down to your personal preferences—and your dietary requirements.

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Why Is My Steak Raw in the Middle?

If your steak is raw in the middle, it’s not cooked evenly. Here’s why, how to fix it, and how to never have it happen to you again.

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What Do Chefs Eat at Home?

Three chefs tell us what they cook for themselves when they’re at home. Spoiler alert: their answers will surprise you.

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All About German Mett

German mett, a preparation of raw minced pork, is anything but your regular meat.

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Can Butcher’s Twine Catch Fire?

Butcher’s twine is the answer to all of your meat tying needs. But will it cause a fire hazard when used in the oven or on the grill?

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Can You Overcook Lobster?

Everything you need to know (and nothing you don’t) to never worry about overcooking lobster again.

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Ribs: Can You Overcook Them?

Ribs are some of the best cut meats found on the grill for finger food outings and backyard bar-b-ques. Here’s how to ace them.

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What to Order on a Friday Night

Wondering what to order on a Friday night? We asked six Americans about their favorite foods. Here’s what they had to say.

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Here’s How to Thicken Sloppy Joes

Sloppy Joes are one of America’s favorite messy burgers, but how messy is too messy? Here’s what to do when your sloppy-joe sauce is runny.

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How to Cook Beef Tenderloin

Tenderloin is a leaner, cleaner cut of beef. Cooking it requires a balance of time, temperature, and moisture to produce a tender result.

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Can You Overcook Crab?

Shellfish and seafood are some of the hardest things to cook due to different steps compared to meat, but nothing to fear.

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Here’s How to Avoid Burning the Pan

There’s more to not burning the food in your frying pan than not turning away from the stovetop, and it starts with your choice of cookware.

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How to Remove a Lid Stuck to Your Pan

Leveraging the lid open is the easiest way, but you can also try lubricating the lid, heating the pan, or brute force if nothing else works to remove the pan.

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We Asked Dietitians: Is Pan-Frying Healthy?

Frying food in a pan is one of the quickest and easiest ways to whip up a tasty meal for your family. But how healthy is it in the first place? We asked Registered Dietitians to give their take.

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Broiling vs. Roasting

Both broiling and roasting are dry-heat cooking methods that, when applied properly, yield the most scrumptious and succulent red meats, birds, and fish in your oven.

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Why Is My Wood Cutting Board Smelly?

A wood cutting board is a perfect surface for cutting, slicing, and chopping meats, cheeses, herbs, vegetables, and fruit. Unfortunately, it can also get real smelly, real quick.

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Will Cooking Spoiled Meat Make It Safe to Eat?

So a package of meat spoiled in your fridge before you could cook it. You can tell because it’s a day or two past the expiration date printed on the package, the meat has a foul, rotten smell, and its surface has a slight grayish to greenish hue to it.

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This Is How to Keep Burgers From Shrinking

Whether you’re grilling burgers on the backyard grill or pan-frying them in the confines of your kitchen, knowing how to keep the patties from shrinking is a must to avert a “Where’s the beef?” kinda situation.

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Fizzing Pickles: Should You Eat Them?

So you bought an artisanal jar of pickles from a stand on the side of the road or, a while ago, pickled a few cukes yourself. You stored them—as you always should—in the root cellar, pantry, or a dark cupboard.

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Can Shrimp Be Overcooked?

Shrimp is a true delicacy and one of the most chosen seafood across the world in homes and restaurants. It’s simple to cook and takes little-to-no time for those on a tight schedule who want quick and easy meals, sometimes in as little as under 30 minutes.

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IKEA Pans and Pots: Are They Any Good?

When most people picture IKEA, they think of the Swedish company’s iconic furniture and home décor, known for its unassumingly good looks and ability to endure decades of wear and tear. But can the same be said for its cookware?

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IKEA Pans vs. T-fal (Which Should You Get?)

Whether you’re equipping a brand new kitchen or simply replacing a dated frying pan, the vessels made by Swedish home improvement store IKEA and French cookware manufacturer T-fal are two perfectly good and relatively affordable options.

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How to Make Broccoli Taste Good

Broccoli is not the most inspiring vegetable out there. Most of us only know one way to cook it—boil it up and serve it on the side. We’re familiar with that same old broccoli taste that rarely varies.

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Do This When Your Frying Pan Smells Like Fish

So you fried fish in your cast iron skillet and, as delicious as it came out, you’re now wondering what to do about the strong fishy odor that’s left lingering on the cooking surface?

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All of Your Wax Paper Questions, Answered

You’ll find that wax paper is a staple supply for every kitchen. It’s been an essential part of cooking since the 20th century, and there’s no wonder why: wax paper has a myriad of uses, from wrapping up leftovers to lining baking pans. Here’s everything you need to know about it.

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Should Stainless Steel Pans Be Seasoned?

One of the selling points of stainless steel frying pans is that they’re protected from corrosion and rust, and, unlike their carbon steel and cast iron counterparts, they don’t require you to season them.

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How Long Does It Take for Water to Boil?

A reader asked, how long does it take to boil a liter of water (in the United States and other countries that use the imperial system, 1 liter equates to 33.8 fluid ounces or 4.22 U.S. cups)? So we set out on a series of experiments, boiling pots and bowls of water on stovetops and…

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Can You Overcook Meatballs in Sauce?

When it comes to cooking meatballs in sauce, there’s a fine line between cooking them fully through and having them come out soggy and mushy. Suppose you’re cooking for a crowd, like a long-overdue family gathering or your daughter’s 2nd birthday party. You want to prepare meatballs in sauce, whether that’s canned tomatoes, gravy, or…

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Tri-Ply vs. Five-Ply vs. Seven-Ply Frying Pans

A favorite of restaurant chefs and home cooks alike, stainless steel pans and pots can cook just about anything, go from stovetop to oven, last for a lifetime, and, thanks to the fact that they can safely go in the dishwasher, are nothing short of a breeze to care for.

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Can You Overcook Brisket? (Things to Know)

Brisket is one of America’s favorite beef dishes. Texas is probably the number one state to find brisket anywhere cooked to perfection. Other states that specialize in meats and grilling can nail this cut of beef perfectly when cooking.

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How Pasta Is Served In Italy

There’s nothing like having a peppery plate of Pasta alla Carbonara in the hustle and bustle of a chilly autumn day in Rome or savoring a light and aromatic serving of Spaghetti alle Vongole on a lazy summer’s day somewhere along the Mediterranean sea coast in Campania.

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Magnalite, the Quintessential Cajun Roasters

Compare the pans and pots you cook your food in to what your great granny used to use, and it won’t take you long to come to a definite conclusion: they sure don’t make them like they used to.

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Fiore Sardo Cheese: A Guide

Fiore Sardo (pronounced [ˈfjo.re ˈsar.do]) is a hard Italian cheese made from whole sheep’s milk and curdled with lamb or goat rennet. A member of the Pecorino family, Fiore Sardo is close to, but not to be confused with, Pecorino Sardo.

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Taleggio Cheese: A Guide

Taleggio (pronounced [taˈleddʒo]) is a semi-soft Italian cheese made from cow’s milk and named after Val Taleggio, an Alpine valley spanning 80 km2 (31 mi2) in the Bergamo province of Northern Italy’s Lombardy region.

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Braising vs. Stewing (What’s the Difference?)

Braising and stewing are some of the most popular ways to cook meat. But which one is better? We looked into some similarities and differences to help you develop the best ideas available to each and what works best for them while at the burners.

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Scamorza Cheese: A Guide

Scamorza (pronounced [skaˈmɔrtsa]) is a South Italian semi-soft, stretched-curd cheese made from pasteurized cow’s milk, though variations with buffalo’s milk or sheep’s milk also exist.

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Are All Stainless Steel Pans the Same?

Are all stainless steel pans the same? If you’re not into stainless steel cookware, you may think that all pans and pots made of this metal are give or take the same. But the reality is a little different than that.

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15 of Your Molasses Questions, Answered

Since molasses is a sweetener in many of our favorite baked goods, there are plenty of questions about it. We’ve compiled the most commonly asked questions and answered them here.

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