Light Soy Sauce Vs. Dark Soy Sauce: What's The Difference?
There is a subtle distinction between light and dark soy sauce, and the disparities are important to note while cooking.
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How Long Can Miso Paste Be Stored In The Refrigerator?
If you're looking for an umami boost for your bland dishes, look no further than miso paste, but how long can miso paste be stored in the refrigerator?
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Is It Dangerous To Eat Cloudy Canned Peas?
Food canning is a hobby that many people currently love. Canning vegetables helps preserve the food's freshness, but is it dangerous to eat cloudy canned peas?
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What Makes The Dining Experience At Frantzén So Unique
Chef Björn Frantzén has manned kitchens in Paris and London before starting his own enterprise, but what makes the dining experience at Frantzén so unique?
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What Makes A New England-Style Clambake Unique?
Seafood boils are popular along the Gulf and Atlantic coasts and each region has its own traditions. Here's what makes New England stand apart from the rest.
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Why You Shouldn't Substitute Mineral Oil For Your Wood Cutting Board
To ensure that the wood stays healthy, you need to coat your cutting board with oils. Mineral oil is best to use. Here's why.
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This Simple Step Will Elevate Your Next Citrus Cake
Citrus is a delicious and refreshing flavor to add to many dishes, including desserts. Here is a simple step you can take to elevate your citrus cake.
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The Best Way To Prevent Watery Mashed Potatoes
Great mashed potatoes are a combination of creamy flavor and just the right consistency. Here's The best way to prevent watery mashed potatoes.
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Which U.S. State Produces The Most Popcorn
Indiana is a big producer of popcorn, and this past year it even surpassed Nebraska as the
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Should You Worry About Getting Sick From Microwave Popcorn?
Microwave popcorn is a quick and delicious snack that many Americans keep in their pantries. However, should you be worried about getting sick from it?
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Why You Should Butcher Your Own Beef Tenderloin
Butchering your own filet mignon can be surprisingly easy. You can save money on any meat by trimming and cutting it yourself.
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The Game-Changing Ingredient To Make Quick And Easy Funnel Cakes
Funnel cakes are usually reserved for those who venture forth into carnivals ready to stand in line. Here's the ingredient you're missing to make them at home.
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Why This Cucumber Is Often Mistaken For A Tiny Watermelon
Although it is certainly not a watermelon of any kind, there is no disputing the big bursting flavor and nutritional power of this cute little fruit.
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The History Behind Steak Sauce's Association With The Meat
Steak sauce is hotly debated as to whether or not it actually belongs on meat. Here is the history behind the association between meat and the tangy sauce.
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How Long Should You Cook Beef Stew?
Skip the lean meats and go for cuts that are more tough. But how long should you cook beef stew?
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Michael Caines' Motive For Creating Lympstone Manor
Renowned chef Michael Caines opened a country house hotel in England in 2017. The chef and restauranteur shares his inspiration behind Lympstone Manor.
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Why You Should Dry Your Potatoes Before Baking Them
Although baked potatoes seem like they would be quite easy to make, their preparation actually has a few common pitfalls.
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Is It Dangerous To Eat Avocado Pits?
A plant toxin called persin is highly present in avocado pits. Here's what you should know before eating one.
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Why You Should Think Twice Before Baking A Casserole In A Metal Dish
From desserts to savory dinners, there are many different dishes that can be made in casseroles. Here is why you should think twice before using a metal dish.
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The Versatile Herb You Can Always Find At H-Mart
There are many Korean ingredients that are essential for making such dishes as bulgogi, bibimbap, kimbap, and pajeon, but some are easier to find than others.
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Why You Should Always Have Colatura Di Alici In Your Pantry
Colatura di alici is an essential item for home chefs wanting to add some umami flavor to their meals. Here's what you need to know about the anchovy sauce.
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The Real Reason Your Quiche Is Soggy
A sodden quiche really takes away from the dish's tastiness, so we're going to explain why it happens (and how to avoid it next time).
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Avocado Salsa Versus Guacamole: What's The Difference?
Most of us have enjoyed a delicious appetizer of chips and guacamole at a restaurant, or even at home. But what makes the dip different than avocado salsa?
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The 3 Categories Of Peaches, Explained
The peach is a great summer fruit with quite a few different varieties defined by their pits. Here's what you need to know when it comes to types of peaches.
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The Real Reason Some Salsa Recipes Contain Sugar
While picking fresh tomatoes from a garden is a great way to ensure that your salsa is as fresh as possible, sugar can come in handy as well.
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The Best Type Of Sugar For Topping Crème Brûlée
Grab heavy cream, eggs, vanilla, and sugar on your next grocery trip -- and make sure your sweetener is the correct kind for the crème brûlée topping.
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Chef Shawn McClain's Savory Twist On Crème Brûlée
Award-winning chef Shawn McClain has made a name for himself by redfining genres across the board. Here's what you need to know about his crème brûlée dessert.
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