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The 1-Ingredient Upgrade for the Fluffiest Mashed Potatoes (It Costs Zero Dollars)

November 2, 2025

Key Takeaways Soak peeled potatoes in ice-cold water to wash away excess starch and boost fluffiness.  The icy water trick makes mashed potatoes lighter, less gummy, and totally cloud-soft.  After...

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The Lazy 3-Ingredient Chicken I Make on Empty-Fridge Nights

November 2, 2025

Why Make This Using banana peppers and their brine allows you to make a flavorful main dish with only 3 ingredients. This recipe is quick and easy—it comes together in...

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24 Thanksgiving Potluck Dishes Everyone Will Love

November 2, 2025

Thanksgiving is nothing if not one of the biggest, best opportunities to host or attend a potluck. Whether it’s with friends, family, a community group, or a mix of all...

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Why I’m Making Thanksgiving Dinner the Day Before (And You Should, Too)

November 2, 2025

When hosting a Thanksgiving feast, it seems that people under age 45 feel obligated to wake up at 4 a.m. to start the turkey, prep the dough for yeasted rolls,...

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I Asked 5 Chefs To Name the Best Store-Bought Stuffing, and They All Said the Same Thing

November 2, 2025

Without a doubt, my favorite Thanksgiving side dish is stuffing (drowned in gravy). In fact, my love for stuffing runs so deep that I often serve it throughout the fall...

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The One Vegetable You Should Always Buy Pre-Cut, According to a Pro Cook

November 2, 2025

Key Takeaways Pro cooks always buy precut broccoli florets to save chopping time and effort.  Precut broccoli helps reduce food waste by letting you buy exactly what you’ll use.  Having...

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Anthony Bourdain’s Favorite Cut of Beef Is the Secret to the Perfect Steak

November 2, 2025

Key Takeaways Anthony Bourdain’s top beef pick: the bone-in ribeye, aka côte de boeuf.  Its rich marbling delivers flavor, juiciness, and melt-in-your-mouth texture.  Bourdain’s cooking method: sear on high, roast...