Food Hacks

By Dan Ketchum
Bok Choy , pork , shrimp , and lima beans
Do I Need to Refrigerate Hoisin Sauce?
Chow Down
By Viola Horne
close-up of a platter of tacos
How Much Premade Taco Seasoning Do You Use Per One Pound of Ground Beef?
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By Julie Christensen
Close-up of sausages
Can I Refreeze Sausage?
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By Maxine Wallace
Tortillas cooking
What Is the Difference Between Roti & Whole Wheat Flour Tortillas?
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By Carol Butler
Milk and Cookies
Can Tub Butter Be Used Instead of Stick Butter in Cookies?
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By Maxine Wallace
Egg yolks and egg whites in bowl, with eggshells, fork and sugar bowl on tray, close-up
What Does an Egg Do in Chapati Flour?
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By Rachel Lovejoy
Roast turkey on dinner table
Do You Put Water in the Bottom of a Roaster Oven Before You Cook?
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By Carol Butler
Copper Pots in Kitchen
Can I Cook Tomato Sauce in Copper Pots?
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By Jeff Farris
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Gift for Guys: BBQ Spice Rub and Basket
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By A.J. Andrews
Close-up of barbecued meat
How to Cook a Boston Butt in a Oilless Fryer
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By Ellen Douglas
Close-up of tamarind
What Is the Difference Between Tamarind Puree & Tamarind Paste?
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By Susan Lundman
Grilling food outdoors
What Is the Difference Between Bratwurst & Metts?
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By Ellen Douglas
Close-up of prickly pear
Can You Freeze Nopales?
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By Sam Ashe-Edmunds
Onion rings
Does Beer Batter Contain Alcohol?
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By Julie Christensen
Edamame
Can You Just Thaw & Eat Edamame?
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By Courtney Whitmore
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The Tastiest Homemade Christmas Gift: Chocolate Sea Salt Toffee
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By Lillian Downey
Pork chops and cornbread stuffing
How Long Do I Cook Pork Chops in a Pressure Cooker?
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By Joshua McCarron
Corn
Why Is My Boiled Corn Chewy?
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By Jonita Davis
Father, son (5-7) and daughter (2-4) baking in kitchen
Does Shortening Go Bad?
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By Kimberly Blough
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Are Worms Harmful If Cooked in Black-Eyed Peas?
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By Joshua McCarron
Zucchini plants with bloom, early Summer
Can You Eat Courgette Raw?
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By Lauren Corona
Garbanzo beans (full frame)
Substitutes for Garbanzo Bean Flour
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By Devra Gartenstein
Risotto with cinnamon in plate, selective focus
Can I Substitute Ground Cinnamon for Cinnamon Sticks?
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By Meg Winkler
Close-up of almonds
Do Almonds Ever Go Bad?
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By Tricia Ballad
Elevated view of a taco and filling
A Substitute for Crema Fresca
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By Lori A. Selke
Glazed duck on platter with fruit
Desserts That Go With Duck a l'Orange
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By Julie Christensen
Western setting breakfast
Can You Make White Gravy With Water Instead of Milk?
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By Devra Gartenstein
Bok choy
Bok Choy Substitute
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By Christina Kalinowski
Litchi fruit
When Are Lychees in Season?
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By Jenny Harrington
Parsnips
How to Clean Wax Covered Parsnips
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By Rachel Lovejoy
Macaroni noodles
Can You Substitute Macaroni for Penne Rigate?
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By Devra Gartenstein
Kale
Does Kale Wilt Like Spinach When Cooked?
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By Lori A. Selke
Gourmet lamb shank meal
What Is a Good Starch to Serve With Braised Lamb Shanks?
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By Devra Gartenstein
Variety of peppers
What Does It Mean When a Jalapeno Turns Red?
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By Julie Christensen
Spaghetti and meatballs
How Long Do You Cook Large Meatballs in a Convection Oven?
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By Leda Meredith
Bottle of olive oil
What Is Difference Between Cold Pressed Oil vs. Essential Oil?
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