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Content Type: Sous Vide Cooking Science: Why Sous Vide is Perfect for Cooking Vegetables
The precision of sous vide cooking allows any home cook to easily achieve the ideal texture for any type of vegetable.
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Content Type: Article Word of the Week: Syneresis
Diving into the language of food and science.
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Content Type: Summer Drink Double Lemon-Lime Soda
Intense lemon-lime flavor in an easy-to-use syrup.
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Content Type: Recipe Lentil Salad with Olives, Mint, and Feta
The key to creamy but firm lentils lies in the relationship between legume and salt.
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Content Type: How To Use Herb Stems
Can you use parsley and cilantro stems as well as the leaves?
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Content Type: How To Why Peach Pie is Juicier Than Apple Pie
Hint: It's not because peaches contain more water than apples.
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Content Type: Recipe Foolproof Rye Dough for Double-Crust Pie
Once you truly understand how pie dough works, incorporating the flavors and textures of whole-grain flour makes perfect, delicious sense.
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Content Type: Recipe Foolproof Rye Dough for Single-Crust Pie
Once you truly understand how pie dough works, incorporating the flavors and textures of whole-grain flour makes perfect, delicious sense.
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Content Type: Recipe Foolproof Whole-Wheat Dough for Double-Crust Pie
Once you truly understand how pie dough works, incorporating the flavors and textures of whole-grain flour makes perfect, delicious sense.
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Content Type: Recipe Foolproof Whole-Wheat Dough for Single-Crust Pie
Once you truly understand how pie dough works, incorporating the flavors and textures of whole-grain flour makes perfect, delicious sense.
