Why The Different Types Of Pectin Matter In Home Canning
To preserve the best fruits and vegetables, many turn to home canning. Here is everything that you need to know about the different types of pectin used.
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Rafanata: The Italian Potato Frittata With A Potent Kick
One particular form of the frittata that hails from the Southeastern region of Italy called Basilicata is known as rafanata.
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Why You Should Always Clean Wooden Utensils As Soon As Possible
Many chefs and home cooks turn to their trusty wooden utensils in the kitchen. Here is why you should always clean those utensils as soon as possible.
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Madhur Jaffrey's Tip For Stocking Up On Spices
If there's anyone we can trust to help us stock our pantries with spices -- for cooking Indian food and beyond -- it's Indian food icon Madhur Jaffrey.
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Why You Should Slather Potatoes In Mayo Before You Roast Them
Roast potatoes are one of the most delicious and easy side dishes for any meal, and this new cooking trick may make your roasted potatoes perfect.
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The Trick For Keeping Chicken Broth Clear
If you want to be able to see the bottom of the bowl when you eat chicken noodle soup, here are some tips for keeping the chicken broth clear.
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The Temperature Tip You Need To Make Tuna Confit
Anything cooked to a confit requires slow simmering. But the rules are slightly different for tuna. Here's the temperature tip your need for making tuna confit.
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The Trick To Reheating Cream-Based Pasta Sauce
Reheating your cream-based pasta sauce may seem tricky, but it's surprisingly simple. Here's how you can keep it rich and flavorful.
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Finger Steaks: Idaho's Staple Bar Food
Move over chicken fingers; finger steaks are king. Here's what you need to know about the delicious fried steak that you can find all over Idaho bars.
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What Makes Lavash Unique?
Lavash is one of the most versatile breads out there. Here's what you need to know about this Western Asian favorite and how you can use it in your kitchen.
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The Specialty Food Store Ina Garten Thinks Is The Best In The World
Ina Garten knows specialty stores, considering she ran her own for nearly 20 years. But to get to the Barefoot Contessa's favorite, you'll have to go overseas.
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How Eggs Can Complicate Scaling Down Recipes
Doubling or halving a recipe tends to be pretty simple -- until eggs are involved. Here's how eggs can complicate scaling down recipes and what to do about it.
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The Reason You Should Consider Making Oatmeal In A Rice Cooker
Cooking oatmeal in a rice cooker is a hands-off process. Here's how to do it.
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The Type Of Fat Gordon Ramsay Loves For Sautéing Mushrooms
Fat is one the essential parts of cooking, adding flavor, texture, and moisture to your food. This decadent option is Gordon Ramsay's favorite with mushrooms.
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The Trick To Getting Photo-Worthy Grill Marks
While grill marks may be more for aesthetic purposes than flavorful ones, it's fun to replicate those cross-hatched marks that rival any upscale restaurant.
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The Biggest Mistake People Make With Pancakes
A go-to breakfast and brunch staple, pancakes are an incredibly versatile option for starting the day. Here's how to win every time when making them.
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Is There A Difference Between Flapjacks And Pancakes?
Flapjacks and pancakes, is there a difference between the two? Here are the surprising origins of the two breakfast foods.
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The Easy Crescent Roll Hack Beignet Fans Will Want To Know
While beignets' lengthy cooking time certainly isn't ideal, a simple substitute can majorly cut down the commitment.
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How To Easily Pick Out 1 Pound Of Cucumbers Without A Scale
What happens if you need a pound of cucumbers and the scale is being used, or there isn't one at all?
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The Trick To Preventing A Film From Forming On Mousse
One problem many first time mousse makers encounter (besides a runny mousse) is a skin forming on the surface layer after they've cooked the custard.
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The Subway Bread Controversy, Explained
Food bloggers and the Irish government have found fault with Subway's sandwich bread. We lay out the ongoing feud between the franchise and its critics.
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You've Added Too Much Baking Powder To A Recipe. Now What?
If you accidentally threw in a little more baking powder into your muffin mix than you intended, that doesn't necessarily mean your dish is unsalvageable.
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The Seafood Used In Old-School Thanksgiving Stuffing
Over the holiday, you may expect to see bread, fruit, nuts, spices, and veggies in your Thanksgiving Day stuffing, but what about this particular seafood?
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Types Of Tahini, Explained
Tahini is a smooth paste from sesame seeds that's included in countless recipes. But the various ways it's processed can give it very different flavors.
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Tasting Table Asks: What Is The Best Part About Cooking Meals At Home? - Exclusive Survey
To find out the most common reason people have for dirtying their kitchen, Tasting Table asked 588 people what they feel is the best part about cooking at home.
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Why White Bread Was Once A Status Symbol
Bread has been a staple in many diets that can often be taken for granted. However, there was once a time when white bread was considered a symbol of luxury.
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Frittata Vs. Omelet: Is There A Real Difference?
On a base level, frittatas and omelets sound very similar, but there are a few key differences you should be aware of before you start cracking eggs.
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