Food Hacks

By Fred Decker
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Pumpkin Spice Vs. Allspice
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By Emily Potter
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Kinds of Cilantro
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By Jann Seal
Curd cheese
Types of Curd
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By Susan Ahearn
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What Is the Difference Between Cuisinart Multiclad Pro & Unlimited Cookware?
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By Lee Parker
Buckwheat vs. Wheat Flour
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By Shailynn Krow
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Substitutions for Jalapeno Chili Peppers
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By Irena Eaves
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How to Eat a Dried Fig
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By Spencer Hope Davis
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The Four Stages of a Coconut
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By Monica Patrick
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How to Make a Ferrero Rocher Christmas Tree
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By Dr. R. A. Benson
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The Difference Between a Guayaba and a Guava
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By Ruth de Jauregui
Recently harvested orange pumpkins in a random pile
How to Keep Pumpkins Fresh Before Carving
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By Lori Keller
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Difference Between Saimin & Ramen
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By Melissa Hamilton
How to Blanch Mushrooms
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By Barbara Bean-Mellinger
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Aged Mizithra Cheese Substitutes
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By Katherine Malone
Hands of male chef in uniform cutting big piece of beef
How to Tell if Beef Is Fresh
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By Katherine Hartman
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When Are Beets in Season?
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By Jill Harness
Selling chopped headcheese and white sausage on stall, street market
Difference Between Souse and Head Cheese
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By Irena Eaves
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How to Store Dill
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By Jenny Harrington
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How to Freeze Bratwurst
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By Sara Clark
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Difference Between French & Baguette Bread
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By Esperance Barretto
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How to Store Salt Cod
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By Susan Paretts
Raw dough for pizza with ingredient: tomato sauce, mozzarella, tomatoes, basil, olive oil, cheese, spices served on rustic wooden table. Flat lay. Italian pizza margarita
How to Determine if Pizza Sauce Is Bad?
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By Lindsay Lau
Spring Rolls
What Are Lumpia Wrappers?
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By Monica Patrick
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How to Tell If a Mango Is Overripe?
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By Jill Corleone
Plain oatmeal porridge in bowl
The Difference Between Cream of Wheat & Farina
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By Margot Harris
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What Are the Differences Between Miche & Baguette Breads?
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By Marcia Frost
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Cognac Substitutes for Cooking
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By Shantana Goerge
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How to Remove Nitrates From Processed Meat
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By B. Maté
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Difference Between Hot Mustard & Wasabi
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By Nick Marshall
What Vegetables Go Best on Shish Kabobs?
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By Tatyana Ivanov
What Kind of Meat Is in a French Roast?
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By Laurie Jo Miller Farr
cheese, hard, variety, view, grater, rub, Emmental, Beaufort, Conte, Gruyere, Russian, Cheder, Radar, Gorgonzola, European, milk, cow, goat, ferment, fermented milk, leaven, a piece, restaurant, picture, on the table, portion, festive, organic, natural, s
Less Expensive Substitutes for Gruyere
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By Liz Tomas
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What Part of the Persimmon Do You Eat?
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By Cynthia Myers
Pan fried chicken breast with vegetables
What are the Differences Between Cooking With Glass & Cast Iron Skillets?
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By Sarah Aswell
Homemade Glazed Easter Spiral Cut Ham
Difference Between City Ham & Country Ham
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By Jennifer Leigh
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How to Measure Curing Salt Per Pound of Meat
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