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Better

  • Article

    Difference Between Garlic Powder & Granulated Garlic

    Q: What is the difference between garlic powder and granulated garlic? Is there a way to substitute fresh garlic in recipes calling for these? Nancy Clark, Portland, OR A: The difference…

  • Article

    Chili vs. Chile Powder

    Q: On my grocery shelf, I see bottles of chili powder and chile powder. What’s the difference and when should I use each? Do I need to buy both? Timothy Martin,…

  • Article

    Keeping it compact

    Here’s something you’ll probably never hear from a cook: “I have plenty of kitchen storage room.” Lack of space doesn’t keep most of us from adding to our stash of…

  • Article

    Asparagus: Is thin still in?

    Like models on the runway, it seems that asparagus get thinner and thinner with each spring season. A lamentable trend, really. Surprised? Consider this: While wispy, pencil-thin asparagus might look…

  • Article

    Salt makes everything taste better

    Salt is just about the closest thing we have to a magic ingredient. This article takes a look at the science behind how salt works—why it makes food taste better,…

  • Article

    Strained Yogurt Is Better for Cooking

    Originating in the Balkan mountains thousands of years ago, yogurt is nothing more than milk whose proteins have been rearranged by special bacteria, a process that can happen naturally in…

  • Article

    Better technique for scrubbing pans

    I just got a new pan and am trying to ward off any burned-on stains. In my experience, applying a damp sponge to a cleanser like Bon Ami or Bar…

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