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  • Article

    Pure Vegetarian Recipes for 2013

    Don't jump to health extremes this year. Instead, make wholesome, delicious changes to your diet that you can maintain.

  • Article

    The Incredible Invisible Egg

    Have you ever frozen a hard-boiled egg? No, that's too easy. A hard-boiled quail egg? The white of the egg turns transparent. Do you want to know why? Of course…

  • Article

    How is sugar wet?

    Follow enough baking recipes, and you'll see the instructions that sugar is to be treated as a wet ingredient. Clearly, if you were dropped into a big pile of sugar,…

  • How-To

    Fluffiest Mashed Potatoes

    The problem: My mashed potatoes are never as light and fluffy as I’d like. What’s the secret? The solution: Actually, there are three secrets: the right taters, the right technique,…

  • How-To

    Lump-free Gravy

    The problem: How can I keep lumps from forming in my gravy? The solution: When you make gravy, what you’re doing, essentially, is dissolving tasty pan drippings in liquid and…

  • How-To

    Stir risotto often for creamy results

    Although risotto is surprisingly easy to make—it takes only about 20 minutes to cook—it does demand a watchful eye and patient stirring. The stirring ensures that the rice cooks evenly…

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