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Irish Whiskey, Part II

CamperEnglish, contributor | March 16th, 2012

All brands of Irish whiskey come from just a few distilleries.

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Who Needs a Pot o' Gold at the End of the Rainbow?

alex_tillotson, contributor | March 14th, 2012

When you can have a buttery hot loaf of Irish soda bread instead!

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A Pi/Pie Day Giveaway

raitken_fcweb, Web producer | March 12th, 201284 comments

To some, Pi Day is a chance to give a nod to the mathematical constant 3.14159265. To me and you, it’s a chance to bake and eat pie. Win a copy of Fine Cooking's Pies, Crisps & Cobblers in our giveaway.

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Corned Beef and Cabbage Get Saucy for St. Patrick's Day

alex_tillotson, contributor | March 12th, 2012

Irish or not, I'm sure we're all familiar with things getting a little saucy on St. Patrick's Day.

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Irish Whiskey, Part I

CamperEnglish, contributor | March 9th, 2012

A look at blended versus pot-still Irish whiskeys.

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Embracing Those Excellent Eggs

alex_tillotson, contributor | March 7th, 20122 comments

There's more to eggs than just being a morning breakfast staple. Here's everything you need to know about using eggs in baking.

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Fish, Chips and A Saint Patty's Day Love Story

alex_tillotson, contributor | March 5th, 2012

Crisp batter, salty fries. Why not make your own classic pub food this St. Patrick's Day?

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A Taste of the Irish

CamperEnglish, contributor | March 2nd, 2012

A whisk(e)y spelling lesson and a cocktail with Irish whiskey and honey.

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The Essentials from Alexandra's Kitchen

alex_tillotson, contributor | February 29th, 2012

No...not my kitchen, silly. She's another Alexandra who just happens to love food and cooking as much as I do.

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An App We're Using Now (From The Culinary Institute of America)

Kimberly_Masibay, contributor | February 29th, 2012

The Professional Chef app from The Culinary Institute of America walks users through almost every fundamental cooking technique and includes lots of classic recipes.

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Cook Story: The Perfection of Butter Cookies

FC_Editors, editor | February 28th, 2012

Dorie Greenspan didn’t know it at the time, but in her early days in Paris, she was learning a lesson in the value of simple cooking with the best ingredients, the most important of which was butter.

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