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Acidic

  • Article

    Acidic foods need nonreactive pans

    If you’ve ever made tomato sauce in an aluminum pan, you’ve probably discovered why nonreactive materials are important when cooking acidic ingredients. Aluminum and copper are favored in the kitchen…

  • Article

    The difference between cultured and old-fashioned buttermilk

    Q: What is the difference between cultured and old-fashioned buttermilk? Maria Presley, Durham, CT A: Cary Frye replies: What we call old-fashioned, or churned, buttermilk is very different from cultured buttermilk.…

  • Article

    Problem Foods Meet Their Wine Matches

    Most of the time, food and wine pairing isn’t very complicated. It can be as easy as drinking what we like (or happen to have on hand) with whatever we’re…

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