Food Hacks

By Karren Doll Tolliver
Tips for Mounting Pasta Machines to Tables
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By Nick Marshall
What to Serve With Chicken Cordon Bleu
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By eHow Contributor
How to Use Xylitol Sweetener as a Sugar Substitute
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By Andrea Boldt
How to Make Lemon Balm-Infused Oil
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By Faith McGee
Alternatives to Raclette Cheese
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By Charles Fredeen
Electric Vs. Stovetop Wok
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By Richard A. Brown
Young couple playing tennis
What Did People Use Before Refrigerators?
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By Emily Maggrett
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Why Is it Important to Lower the PH of Fermented Foods?
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By Emily Maggrett
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Types of Codfish
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By Sarah Aswell
Heap of Cayenne pepper
Is Cayenne Pepper the Same As Red Pepper?
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By Ma Wen Jie
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Difference Between Asian Chili Paste & Thai Curry Paste
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By Allison Boelcke
What is the Temperature for Cooking a Corned Beef Brisket?
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By Emily Maggrett
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Cream vs. Butter
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By Meredith Gardner
What Is Pickling Spice?
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By G.K. Bayne
close-up of a piece of grilled meat served with vegetables and fries
How Long Do I Cook a 1 1/2-Inch New York Strip Steak?
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By Fred Decker
Lemon tree
How Many Lemons Make 1 Cup of Lemon Juice?
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By Nick Davis
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Spiral Sliced Ham Cooking Time
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By Jack Stone
What Is in Teriyaki Sauce?
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By Contributing Writer
Little Chief Smoker Instructions
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By Andy Joseph
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The History of the Flour Tortilla
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By Evan LeRoy
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What Are Soba Noodles Made From?
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By Nick Marshall
Woman making tamales in Cuba
What Kind of Peppers Can You Use for Tamales?
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By Wendy J. Manning
Italian Clay Pots for Cooking
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By MJ Knoblock
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Roquefort Vs. Blue Cheese
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By John Stevens
cucumbers
Black & Decker Quick 'n Easy Instructions
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By Benna Crawford
Sopapilla, Isolated on white
The History of Sopapillas
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By Fred Decker
various vegetables
Types of Food Strainers
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By David Thyberg
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The History of Ceviche
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By Katherine Malone
bowl of rice pudding in a rural setting, typical Brazilian dessert in the state of Minas Gerais during the festivals of June and July
What Is the Difference Between Rice & Tapioca Pudding?
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By Debby Mayne
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Facts About Greek Food
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By Kim Hoyum
High Angle View Of Brown Sugar In Measuring Cup
History of Brown Sugar
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By J. Clark
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The History of Mexican Chile Rellenos
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By Nick Marshall
Hummus with pita bread
What Is Tahini Sauce?
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By Trudy Brunot
Three business people looking at menus in restaurant, close-up
Types of Food Menus in Restaurants
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By Damin Chu
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Parts of the Orange Fruit
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By Nannie Kate
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How to Make Party Platters on a Budget
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