The Debated Origin Of The Savoy Cabbage's Name
The Savoy cabbage is green, round, and densely packed with leaves of diverse shape and structure. Its origins are not as clear as its appearance.
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Why It's Important To Refrigerate Corn As Soon As You Get It
When you buy corn on the cob, whether at a roadside stand or grocery store, you might be surprised to learn that you need to refrigerate it right away.
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Your Pot Roast Will Taste Better With This Fizzy Addition
Are you looking to make your pot roast more tender and flavorful? (But really, who isn't?) Adding this fizzy drink will do the trick!
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Pavlova Vs Eton Mess: What's The Difference?
A pavlova and an Eton mess have nearly identical ingredients and flavors, so what is the difference between the two meringue-based desserts?
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The Easy Ingredient Swap For An Autumnal PB&J Sandwich
Tired of pumpkin spice but still want to partake in the tastes of fall? There's another signature autumnal flavor that'll take your PB&J to the next level.
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The Biggest Mistake You're Making With Homemade French Fries
If your fries don't hold up to restaurant standards, it's probably because you're skipping this important step. Here's how to make crisp homemade French fries
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Here's How The Grades Of Crab Meat Are Determined
Like any fish or shellfish, there are prized pieces of crab that tend to have superior flavor and texture, making them more desirable and more expensive.
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Bok Choy Vs. Napa Cabbage: Is There A Nutritional Difference?
Bok choy and napa cabbage can be similar. But they do differ in their own ways, including health benefits, which could lead you to choose one over the other.
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Here's The Difference Between The 4 Types Of Cheese Rinds
The type of rind that forms on cheese is dependent on several factors, including the environment in which it dries out as well as the variety of cheese.
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The Scientific Phenomenon That's Been Ruining Your Leftovers
It's hard to describe the strange flavor transformation that happens when you reheat leftovers, but there's actually a scientific phenomenon at play here.
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Why Filet Mignon Doesn't Need To Be Aged
Many cuts of beef benefit greatly from the process of being aged. Here is the real reason why filet mignon does not need to be aged before you cook it.
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The 2 Best Methods For Cutting Spaghetti Squash, Explained
Luckily, turning a big yellow spaghetti squash into a steaming hot plate of pasta is simple. In fact, neither method involves any type of peeling.
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The Game-Changing Ingredient To Add To Your Lasagna Bolognese
Few foods are as comforting as a steaming piece of lasagna Bolognese, but we recommend adding an ingredient that will elevate this classic dish even more.
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The 3 Types Of Strawberries, Explained
When picking up strawberries at the market, few people realize that there are different varieties. Here are the three types of strawberries, explained.
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How To Store Spices And Keep Spices Fresh
While spices don't technically expire, they can lose their flavor over time if they're not stored properly. Here are some tips to keep your seasoning fresh.
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The Ingredient Swap That Will Instantly Elevate Boxed Pancake Mix
If you're using boxed pancake mix to whip up the Sunday brunch of your dreams, you'll definitely want to try this simple ingredient swap for fluffier results.
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The Scientific Reason Smoke Preserves Food
Smoke has been used to cure and preserve meat since prehistoric times, but why does smoke help preserve food?
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The Secret Ingredient For Extra Nutritious Chicken Noodle Soup
In addition to selecting the vegetables and herbs you crave, there's another addition you can consider if you're looking to insert health benefits to the soup.
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Why You Should Probably Skip The Black Pepper In Homemade Salsa
From cultural icon to kitchen staple, salsa is a versatile and beloved condiment. Here's why the pepper you chose is of the highest importance.
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Why You Should Always Read The Label When Buying Grains
There's a bit more to buying grains than meets the eye. Here's why you should always read the nutrient label carefully.
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Prue Leith's Time-Saving Trick For Stripping Mint Leaves
Stripping fresh mint can feel like an incredible undertaking. But Dame Prue Leith has a simple trick that you should try to cut down your leaf stripping time.
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The Ingredient That Will Change Your Creamy Grits Forever
A number of recipe twists on grits have come about, including one from Miriam Hahn that promises an even creamier outcome.
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The Stunning NYC Seafood Restaurant Ina Garten Absolutely Loves
Crash Ina Garten's dinner date with her ever-popular partner, Jeffrey, and experience The Fulton with them via Garten's Instagram page.
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The 'Basic' Sauce That Can Take 3 Days To Make
While all moles are labor intensive, perhaps none take quite as much time as Oaxacan mole negro.
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Kettle Chips Vs. Regular Chips: What's The Nutritional Difference?
Kettle chips are often considered the "healthy" version of standard potato chips. So what's the nutritional difference between the two? And is one healthier?
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How Ina Garten Achieves Flavorful, Crusty Skin On Baked Potatoes
Flavorful, crusty skin on baked potatoes may be hard to achieve, but Ina Garten has come to the rescue. Here are her tips on creating the perfect outer layer.
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BBQ Legend Chris Lilly Shares His Favorite Grilled Vegetable Recipe - Exclusive
Pitmaster Chris Lilly built his reputation on meat, particularly Southern-style barbecue. However, that is only one facet of his culinary expertise.
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