Appetizers, Soups & Salads | eHow

How to Cook Fresh Half-Runner Green Beans

Fern Fischer

Bushel of beets

How to Julienne Beets

Katie Jensen

Slices of radishes

How to Keep Sliced Radishes Fresh

Jonae Fredericks

How to Tell When an Artichoke Is Done Cooking

Jenny Harrington

Sliced kiwi fruit

Does a Kiwifruit Turn Brown After Being Sliced?

Jonae Fredericks

What Would Be a Good Starter for a Lamb Shank Dinner?

Susan Lundman

How Long Does a Cheese Ball Last Before It Goes Bad?

Susan Paretts

What Crackers to Serve With Cheddar Cheese Cubes?

Maria Christensen

Person preparing spinach

Is Spinach With White Dots Good to Eat?

Tom Ryan

Preparing caviar canapes

Does Caviar Go Bad?

Tom Ryan

Dried dates in plastic punnets

Can You Freeze Bacon-Wrapped Dates?

Scott Damon

Jalapeno pepper

How Long Can You Keep a Jar of Jalapenos?

Susan Paretts

Pearl Onion vs. Boiling Onion

Nannette Richford

close-up of an array of broccoli florets

How to Cook Broccoli for a Crowd

Katie Jensen

Salad with quinoa and vegetables in a mason jar.

How to Make Mason Jar Salads

Mary Dacuma

close-up of a bowl of nachos with dip

Can You Eat Guacamole When It Has Been Left Unrefrigerated?

Jonae Fredericks

Does Beer Batter Contain Alcohol?

Sam Ashe-Edmunds

Can You Just Thaw & Eat Edamame?

Julie Christensen

Can You Eat Chayote Squash Raw?

Christina Kalinowski

How Long Past the Sell Date Can You Eat Brie Cheese?

Lize Brittin

Kosher Pickle vs. Polish Pickle

Meg Winkler

Aubergine eggplant

How to Bake Eggplant Slices With Olive Oil & Salt

Christina Kalinowski

Family eating popcorn

Olive vs. Corn Oil to Cook Popcorn

Heidi Almond

Close-up of spring rolls and sauce in a box

Egg Roll Wrappers Vs. Spring Roll Skins

Devra Gartenstein

Tortellini with white sauce

Can You Eat Milk That Curdled While Cooking?

Julie Christensen

Zucchini plants with bloom, early Summer

Can You Eat Courgette Raw?

Joshua McCarron

high angle view of assorted nuts in a bowl

What Happens If You Eat Nuts That Have Gone Bad?

Bonnie Singleton

The Ratio of Potatoes to Cream for Potato Gratin

Julie Christensen

How to Make a Roux to Thicken Up Soup

Jenny Harrington

Bowl of broccoli soup, close-up

How to Make a Thicker Cream of Broccoli

Eric Mohrman

Plate of uncooked meat

How to Cook Prime Rib Bones in a Crock Pot

A.J. Andrews

How to Boil Asparagus Stalks

Jenny Harrington

How to Make and Freeze Your Own Tater Tots

Mark S. Baker

Salsa and chips

How Long Can Fresh Salsa Be Left Out?

Melodie Anne

Tortilla vegetable rolls with olives

Can I Prepare Tortilla Roll-Ups the Night Before?

Hannah Wahlig

Foot-long hot dog with relish

Does Sweet Pickle Relish Need to Be Refrigerated?

Heidi Almond

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