Most low-fat meatloaf recipes start by using healthier, leaner meats like chicken or turkey, but we wanted a tender, flavorful low-fat meatloaf recipe with beef as the only meat. For a lightened all-beef meatloaf that is tender and flavorful—not dry and grainy—we came up with a slew of recipe-makeover tricks. Ground beef can contain considerable fat which causes it to cook up greasy, both of which we wanted to avoid. We swapped the usual dry bread crumbs for a slice of white bread and added a few secret ingredients to amp up the moisture and flavor of our meatloaf with minimal fat and calories.
To enhance the overall presence of acorn squash in our stuffed acorn squash recipe, we set aside two roasted wedges to mash and add to the filling. The roasted mash added nutty, caramelized flavor to the filling and also helped bind it. To round out our filling, we chose apples for sweetness, kale for added texture, and goat cheese for a welcome tang.
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Triple chocolate mousse cake is a truly decadent dessert. Most times, though, the mousse texture is exactly the same from one layer to the next and the flavor is so overpoweringly rich it’s hard to finish more than a few forkfuls. We set out to tweak this showy confection. By finessing one layer at a time, starting with the dark chocolate base and building to the top white chocolate tier, we aimed to create a triple-decker that was incrementally lighter in texture—and richness.
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Buttermilk biscuits at their best are light, flaky, and irresistibly buttery, but there are many problems that can hinder that result. Learn how we work buttermilk into the dough to ensure tender biscuits, and how we roll the butter to create long thin layers that bake up into impressively flaky layers. See our method on how to roll and stamp the dough. Discover the beauty of baking the biscuits upside down for even baking and consistency in size and browning. This online cooking class will teach you how to bake buttermilk biscuits that are foolproof every time.
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