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Cooking How-To

Learn cooking basics and advanced techniques through our comprehensive how-to’s and step-by-step guides on everything from peeling ginger to cooking a perfect risotto in a few simple steps.
Egg Shells in Bowl

Eggs 101

Some basic facts about eggs.

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Mirepoix

Making a Mirepoix

A combination of diced onions, celery and carrots, mirepoix is used in classic French cuisine as the flavor base for a wide range of dishes.

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Chile peppers

Scoville Scale

The scale demonstrates what adventurous eaters already know: Peppers vary wildly in their level of hotness.

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Quinoa is the Queen of Nutritious, Tasty Grains

Pages and pages of healthful recipes simplify cooking this ancient staple

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Pull ‘Food in Jars’ Off the Shelf and Get to Work

Small batch preserving takes minimal commitment and gets maximum results.

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Tomato Tips

Learn more about the most-loved fruit of the summer season: the tomato.

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Flour Power

All-purpose flour is like a one-size-fits-all dress. It’s adequate for most occasions and perfect for some, but every now and then it’s just plain wrong.

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Mighty Spice Offers Up a World of Flavors in a Handful of Spices

Even a spice expert learned a lot from his trips to 15 countries in search of authentic inspiration.

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Fresh Lime Tips

Limes liven up summer with in-your-face tart flavors. Here are our top tips and six favorite recipes for harnessing the power of the lime.

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Mushroom and Brown Rice Burgers

A meatless burger flavored with cashew and soy--just add buns and fixings.

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Braising Enhances Sweet-Natured Cabbage

Simply healthy slow-cooked cabbage wedges with carrot and onion

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Asparagus: So Many Ways

Maple and pecan bring new flavor to steamed spears.

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Meatless Vegetable Casserole Satisfies Southern-Style

Peppers, mushrooms, broccoli and corn in a rich, creamy sauce with buttery cracker crumb topping seems as much an entree as a vegetable.

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Flames Kiss Pizza with Grill Flavor

If you follow a few basic steps, grilled pizza makes a fabulous dinner, and your kids can even get in the act.

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Cooking Pork

A few tips on cooking "the other white meat."

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