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By Sonya Nimri
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Homemade Chocolate Truffles with White Chocolate Ganache
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By Charity Curley Mathews
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Sweet Valentine's Day Treats for Kids: Strawberry and Cream Mini-Poptarts
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By Charity Curley Mathews
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Heart-Shaped Strawberry and Chocolate Oat Cookies for Kids
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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 Amelia Allonsy
buckeyes
Can I Freeze Buckeyes?
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By Katie Jensen
Two t-bone steaks
Ways to Cook a Beef Loin T-Bone Steak on the Stove
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By Katie Jensen
Barbecue sandwich and cheese puffs
How to Cook Boneless Rib Patties
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By Christina Kalinowski
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How to Reduce Spice in Indian Noodles
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By Amelia Allonsy
Microwave oven
How to Cook Frozen Mochi Rice Cakes
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By Julie Christensen
Wild rice
Can You Cook Rice Using Cream of Mushroom Soup Instead of Water?
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By Susan Lundman
Grilling food outdoors
What Is the Difference Between Bratwurst & Metts?
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By Jonae Fredericks
Big-Eye Tuna Grilled Rare
How Long Can Seared Ahi Tuna Be Kept?
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By Ellen Douglas
Close-up of prickly pear
Can You Freeze Nopales?
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By Kurt Schrader
Barbecue grill
Can Frozen Lasagna Be Heated on a Gas Grill?
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By Sam Ashe-Edmunds
Onion rings
Does Beer Batter Contain Alcohol?
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By Molly Thompson
Fried zucchini
How to Cook Sliced Frozen Zucchini
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By Tammie Painter
Boy looking through hole of doughnut
How Thick Should You Roll Doughnuts?
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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 Christina Kalinowski
Squash
Can You Eat Chayote Squash Raw?
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By Laurie Jo Miller Farr
brie cheese grilled, fresh roasted vegetable
How Long Past the Sell Date Can You Eat Brie Cheese?
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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 Danielle Smyth
Creamy cod soup
How to Use Soy Lecithin as a Thickening Agent
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By Megan Beauchamp
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7 Grown Up Gelatin Desserts for the Holidays
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By Joshua McCarron
Corn
Why Is My Boiled Corn Chewy?
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By Meg Winkler
Pickles
Kosher Pickle vs. Polish Pickle
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By Lillian Downey
Slice of cherry pie
How to Make Cherry Filling From a Can Taste Sweeter
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By Morgan Greenwald
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How to Spruce Up Your Meals With Pomegranate
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By Heidi Almond
Family eating popcorn
Olive vs. Corn Oil to Cook Popcorn
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By Fred Decker
Almonds drying in sunshine, Cyprus, close-up
Can You Thicken Cooking Juices With Almond Flour?
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By Fred Decker
Close-up of a person carving a turkey
Can You Moisten Dry Chicken?
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By Meg Jernigan
Roast beef with vegetables
How to Brine a Beef Tenderloin
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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 Devra Gartenstein
Close-up of spring rolls and sauce in a box
Egg Roll Wrappers Vs. Spring Roll Skins
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