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A well stocked kitchen is the first step to creating great food.
When preparing meals on the fly, it is important to have a well-stocked pantry of general, non-perishable items.
I didn’t want to have to be the one to tell you this, but March has almost come to a close. You know what’s next? We’re going to steamroll through April, freak out through May, scream through summer, then Christmas music starts.
From SAVEUR Issue #154 Where would donuts be without confectioners' sugar? Also known as powdered sugar, the ingredient forms the base of countless enticing glazes, and on its own is an essential topping for countless donuts around the world.
Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual.
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HERBS AND SPICES. The terms "herb" and "spice" describe plants or parts of plants used for medicine, cooking, and pleasure all over the world. These plants number in the thousands and come from almost every plant family known.
Spice Advice – how to make the most of spices, which spices to use with particular foods, when to add them, grinding, storage and more.
I found these helpful charts last week and just had to share!