Why Local Foods Are Sometimes Pricier Than Commercially Grown
In most cases, the food from your local, small-scale producers will cost the same if not more than those that were grown commercially, but for good reason.
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Why You Should Stop Throwing Out Leftover Giardiniera Brine
Giardiniera is that spicy pickled condiment often on Italian sandwiches. But once you've used all the vegetables in the jar, what do you do with the brine?
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Rutabagas Are A Hybrid Of These 2 Vegetables
The humble rutabaga is a root vegetable that doesn't usually entice enthusiasm. Despite it being commonplace, research shows it is a hybrid of two veggies.
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The Ghanaian Braised Rice Dish You Should Know
You'd be hard-pressed to find a Ghanaian dish that isn't served with rice, and we're not just talking about plain rice. Angwa mo is a popular braised rice dish.
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Why A Splash Of Vinegar Will Change Your Soup Forever
If you need to take your favorite soup from toned down to tasty, a splash of vinegar may be the solution. Here's why this acidic addition is essential.
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15 Best Substitutes For Celery Salt
Celery salt is a versatile ingredient, but if you don't have it on hand, there are plenty of substitutes to bring its earthy, savory flavor to your dish.
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The Best Snacks For The Holidays, Ranked
Whether you love savory or sweet holiday treats, we decided to save you boring bites by testing and ranking the best holiday snacks on supermarket shelves.
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What Makes Tuile Cookies Unique?
We're deep-diving into an elaborate French confection you might not have heard of: tuile cookies. Their flavor is typically mild, light vanilla or almond.
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The Types Of Cookie Dough You Shouldn't Refrigerate
For hungry bakers who can't wait to sink their teeth into their warm cookies, we have good news: Not all cookie recipes require this chilling step.
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What The Milky Substance Coming From Your Shallot Is
Shallots are mild and tender members of the onion family that are great for sauces and salads. But what does it mean if you see them weeping a white substance?
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The Grocery Store Shelving Convention Trader Joe's Rejects
It's no secret that folks can't get enough of Trader Joe's, but why? One of the reasons may be that it rejects a common grocery store shelving convention.
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30 Best Gift Baskets For Foodies And Food-Lovers Alike
If you are searching for the best gift for the food-lover or gourmet cooks, read through this list to see the best of the best food and drink gift baskets.
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15 Tips You Need When Cooking With Rhubarb
Rhubarb's tangy tartness is iconic, and these tips are worth keeping in mind when picking, cooking, and storing this versatile ingredient.
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Lidia Bastianich's Shortcut Method Makes Weeknight Lasagna Easy
Lidia Bastianich stopped by "Today" to demonstrate the one-skillet lasagna that is featured in her cookbook 'Lidia's a Pot, a Pan, and a Bowl.'
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The Trendy Oakland Wine Bar That Celebrates Its Staff
While restaurants around the country have struggled to hire staff, DAYTRIP received more applications than they could handle -- and it's no secret as to why.
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10 Salmon Myths It's Time You Stopped Believing
There are a lot of misconceptions out there about cooking salmon, but what's true and what isn't? Here are a few salmon myths it's time you stop believing.
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Can You Get Sick From Eating Ornamental Kale?
Ornamental kale is pretty, but is it edible? That's a good question. And the answer is complicated, especially in some parts of the United States.
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Use The Freezer To Separate Cabbage Leaves More Easily
If you wish you could easily peel apart cabbage leaves without heat, consider your wish granted. Rather than boil the vegetable, do the exact opposite.
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The Thai Dishes Jet Tila Warms Up With During The Fall And Winter - Exclusive
Thai-cooking expert Jet Tila knows Thai food isn't just for the summer months. Here's how he puts a seasonal spin on his favorite dishes in fall and winter.
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Why You Should Adjust Your Pancake Pouring Method For Batter Thickness
As it turns out, if you want to replicate restaurant-quality pancakes that satisfy your cravings, you are going to want to adjust your batter pouring method.
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What Makes Russian Potato Salad Unique?
There are few international foods that have taken root in multiple cultural cuisines quite like the humble Russian potato salad. Here is the story of it.
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What Makes Gardenia Butcher Paper Unique?
You might be most familiar with white butcher paper, but gardenia butcher paper is more highly regarded by butchers and fishmongers as a premium offering.
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Tasting Table Asks: What Food Do You Never Buy Canned? - Exclusive Survey
There's a lot to be said about food in a can, and perhaps the biggest advantage of canned food is that it keeps for a long time, but what foods do people avoid?
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Grits Vs. Polenta: What's The Difference?
Grits and polenta represent just two regional variations on one of the oldest, most comforting, and most universal food traditions in the world: porridge.
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What Makes Guanciale Different From Pancetta
Most Americans know pancetta as an Italian staple. But what about its cousin, guanciale? The two meats look similar, so what's the difference between them?
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What To Consider Before Substituting Fresh Ginger With Powdered
If you don't have fresh ginger, can you simply replace it with powdered ginger when cooking? It depends, and there are some things you need to consider first.
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The Molly Yeh-Approved Trader Joe's Grain Blend
While the frozen gnocchi, egg bites, and horchata ice cream are enough to draw anyone in, there is one product that brings Molly Yeh back to the store for more.
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