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If you want to buy a new set of glassware or get other kitchen items from the thrift shop, then you need to shop at the best time to get the best goods.
Read MoreOnce the Great Depression hit in the late 1920s, this simple, two-ingredient macaroni dish became a favorite thanks to its shelf-stable ingredients.
Read MoreSweet canned corn is a staple of American pantries but you can elevate your corn dish with a simple tweak to the way you simmer it on the stove.
Read MoreAlthough apples are as American as apple pie, the US isn't the world's largest producer of apples, that distinction belongs to another country.
Read MoreBoxed stuffing is an easy side for holidays and dinner parties alike, but if you are trying to step outside the box, here are a few simple additions to try.
Read MoreMany of us grew up with dining rooms that had this particular aesthetic, long associated with elegance and wealth. However, times are changing, as are homes.
Read MoreA great way to give frozen pizza a flavor boost is by adding a comfort food classic, which provides a crunchy texture that complements sharp cheeses.
Read MoreYou can make amazing biscuits with only three simple ingredients, but you need to treat your dough with tender loving care, according to one baking expert.
Read MoreAdding this ingredient to your classic flan will transform it from wobbly to firm, impart a velvety texture, and add depth and tanginess to the flavor profile.
Read MoreRoasted chickpeas are a more nutritious way of getting that crunch you're craving, but you can ensure that these snacks end up crispy by adding this ingredient.
Read MoreBasque cheesecake has some unique curb appeal, but beyond the burnt exterior, what differentiates this cake from the more common New York version?
Read MoreIf you want to really zhuzh up your frozen pot pie, all you need is a little leftover (or instant) mashed potato. Add some to the top for a pseudo-cottage pie.
Read MoreIf you want to have some apples on hand that are perfect for snacking, you want ones that are crisp, sweet, and not at all soft or mealy. These are the best.
Read MoreFood Republic spoke to an expert to nail down what the biggest mistake is that people make at home when trying to whip up a stack of fluffy pancakes.
Read MoreConsidering its prominent place in so many foods and beverages, one might wonder why ground cinnamon products so often carry such significant levels of lead.
Read MoreSure, praline and butter pecan ice creams may look similar at first glance, but there are some subtle differences between the two. Here are the deets.
Read MoreThe next time you're making a batch of your favorite banana bread, consider elevating it by turning it into a beloved (and easily customizable) English dessert.
Read MoreGive your egg salad a boost of flavor with this simple pickling trick. It might have you devouring the entire bowl before you can even sit down to lunch.
Read MoreOne of Martha Stewart's favorite NYC restaurants that sticks out in our minds is a Michelin-recommended Japanese restaurant in Midtown Manhattan.
Read MoreThis one inexpensive item from the grocery store can help elevate your meatballs at your next meal, and it's pretty easy to make.
Read MoreGuy Fieri recommends one simple ingredient to get big, bold flavor. The best part? A little bit goes a long way in a variety of different cuisines.
Read MoreOur favorite frozen garlic bread features a soft and pillowy center, a crispy exterior, and a beautiful balance between punchy garlic and rich butter.
Read MoreTo infuse some spice into your marinara, deepen its flavor, and give you an even more complex dish, simply turn to this one Middle Eastern pepper.
Read MoreThere are plenty of ways to take canned frosting to the next level, but we wanted to take a deeper dive into one trick that can give it a fluffy consistency.
Read MoreBobby Flay's favorite gourmet chocolates come in a beautiful gift box fitted with a ribbon, so the entire experience from beginning to end is pure luxury.
Read MoreYou can really get creative with how you decorate your cupcakes, and it doesn't require years of culinary school to make them look spectacular.
Read MoreYou've likely eaten broccoli countless times throughout your life. But have you ever thought about where exactly the cruciferous veggie's produced?
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