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Something(s) most cooks would love to know;

Cleaning Cast-Iron Pans Is Easier Than You Think

Here’s how to keep your skillets spotless, according to the experts​

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Use the Leidenfrost effect to make your stainless steel pan non-stick​

Science will prevent you from wasting your time scrubbing cookware.​

 

18 Fall Soups You'll Want to Make Forever​

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The Most Flavorful Carne Asada​

It just takes a simple marinade.​

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How to Make the Juiciest Dumplings at Home​

According to Sandy Zheng of Beijing Restaurant and United Dumplings.

 

Cheesy Mushroom Skillet Recipe​

Sides have more fun.
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The Small Difference Between Colby Cheese And Cheddar Cheese​

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Is Cheese Good for You?​


Cheddar, Gouda, Brie, Gorgonzola, Parmesan. There’s a tempting type for every taste, and recent research shows that all of them can be part of a healthy diet.
 
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Be advised that this source only allows two 'free' articles and this would be one of such. That caveat in mind;

Mexican and Indigenous Women Deserve Credit for Creating Tex-Mex​


While Anglo businessmen are often lauded for contributions such as Eagle Chili Powder, it’s important to remember the originators behind the cuisine.
 
Things have changed quite a bit in the past 50-70 years in terms of what is available and what it costs. Unless you've been around for that long, or longer, you may not have a perspective and appreciation of "Then" versus "Now" food wise;

The Economics Behind Grandma’s Tuna Casseroles​

Don’t judge yesteryear’s cooking by today’s standards.

EXCERPT:
Explaining the food of yesteryear doesn’t require exotic theories about culture and politics. It mostly requires understanding the economics of food production and distribution, and the path dependence of culinary choices. The past is indeed another country, and like every country, it had its own cuisine that made the most of local resources.
 
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Restaurant Health Inspector Shares 4 Places She'll Never Eat​

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Have you ever walked into a restaurant and known instantly it wasn’t a smart place to dine? But as the story goes, you ate there anyway and regretted it later? TikTok content creator and health inspector @toofar_north shares 4 smart dining tips. We should all live by all 4 of these rules.
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Rule #1 is not to eat at buffets. Heaven knows they're one of the germiest places on earth.
Number #2 is not to eat a place with a dirty bathroom. Yuck, this is a big red flag. As we were taught, too, if the bathrooms are dirty, what does the kitchen look like?
Rule #3 are places with too large a menu. She tells us it’s usually cheap and frozen food.
Rule #4 places where staff appear unhappy. As it’s usually an indicator of poor ownership. That’s a great rule, too, and it can be applied to more than just restaurants.
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Taste Test: Which Store-Bought BBQ Sauce Is the Best?​

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Jack Daniel’s Old No. 7 BBQ Sauce: Best Original Style​

Jack Daniel’s comes closest to what we consider the ideal grocery store sauce: a prominent, sweet tomato base with just enough tang from cider vinegar and slightly spicy heat for balance, finished with a hint of Tennessee whiskey. Unlike other sauces in our comparison, Jack Daniel’s is made with brown sugar and pineapple juice rather than high fructose corn syrup, giving the sweetness a depth other sauces can’t match. (One downside: Jack Daniel’s also had the most calories per serving, 70, of our samples.)
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Possibly presented in the past ~ 'way back'; yet worth a repeat:

How To Make the Best Chocolate Avocado Pudding​

Unlike other recipes, which can be milky or ultra-sweet, this pudding is all about the chocolate.​


Two of my favorite types of food in a combo unexpected, yet intriguing.
 
Having replaced pine nuts with pistachios in our pesto, I'd be tempted to try the same here.

This Genius Sauce Turns Your Pasta Into a Seasonal Stunner—No Matter the Season​

The chunky puree of toasted pine nuts, olive oil, lemon and salt created the cheesiest nondairy sauce I think I’ve ever tasted

 

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