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  • Article

    Decoding crabmeat labels

    The holidays all but beg for splurgy ingredients like crab. You’re likely to find several kinds of crabmeat at your market, each labeled to indicate what part of the crab…

  • How-To

    Chop vs. Dice

    Of all the instructions you’re likely to see in a recipe, “chop” and “dice” are two of the most common. Lots of people think they’re the same thing, but between…

  • Article

    Cooking with spinach

    At the supermarket, we have a choice when it comes to spinach: baby, bagged, or bunched. When we tested Susie Middleton's Lemon-Thyme Spinach, we decided to try each kind to see how different…

  • Article

    Local or Organic?

    Q: If I have to choose between a food that’s organic and one that’s local, which should I buy? Allison Sanderson, Sacramento, CA A: The ideal choice is local and organic.…

  • 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

    The Dried Apricot Battle

    We’ve never had such a controversial ingredient in the test kitchen as the humble dried apricot. When we tested the Apricot & Pistachio Baklava with Orange-Cardamom Syrup, we made a…

  • 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…

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