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Stories By Ashley Reut
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When you go out to brunch, you might pair your meal with a bloody mary or mimosa. But Chef Sohla El-Waylly prefers a much simpler type of drink.
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If you've ever been to a winery, you may have some idea of what to expect. But are you aware of the faux pas you might be making? Here's what not to do.
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Thanksgiving is approaching and you may be wondering how long in advance you can thaw your turkey. We have the scoop for you and you might be surprised.
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Chipotle is a staple for delicious burritos and bowls — not so much as a go-to happy hour spot. But maybe it should be: Does your Chipotle serve alcohol?
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Eggs aren't just for the beginning of the day, and red wine doesn't need to be saved for the end: Eggs en meurette is French a dish you can enjoy anytime.
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Though you could likely find both on the menu at your favorite Japanese spot, sushi and sashimi are very different -- and the terms may not mean what you think.
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It's hard to improve on a year-round comfort food like chili. But if you're willing to try an unexpected ingredient, you can take your regular chili up a notch.
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Bread and butter: a simple starter that's difficult to mess up, but also to elevate. Luckily, Alex Guarnaschelli has a simple trick to elevate butter for rolls.
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Finding true Kobe beef is so rare that you might not know it can look white when raw -- or how this surprising appearance is connected to its prized reputation.
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When the Barefoot Contessa recommends a product, we listen. Ina Garten can't stop using one brand of maple syrup -- and not just at breakfast!
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Food Network personality Giada De Laurentiis is a familiar face to Italian food fans. To eat like Giada, consider the one olive oil brand she can't stop using.
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Do you know how long the honey in your cupboard has been there? Before you throw it out, learn a little science about why honey never goes bad.