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Redi-Base Bases
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Gravy, Sauce & Soup Mixes
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Tips & Tricks
We have the Scoop
by Mary Sacks
Using a scoop for cooking can be a trial and error experience. Disher scoop sizes are based upon the number of level
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How to Hard Boil an Egg
by Mary Sacks
It's easier than you think. Cooking eggs are all in the timing. So, get out your timer. Follow these simple steps for making the
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A Brief Guide to Making Pan Sauces
by Mary Sacks
Is it sauce or gravy? This is an argument in which I refuse to participate.
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Preparing Eggplant for Cooking
by Mary Sacks
While most eggplants these days are bred to be less bitter, every once in a while you
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How to Make Riced Cauliflower
by Mary Sacks
This is a very basic recipe. I’ve made a lot of this over the last few years. Check out
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How to Make Homemade Soup Stock
by Mary Sacks
There may be some science in this procedure, but making stock is more of an
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Same Pasta Salad, Served Hot or Cold
by Mary Sacks
It's really common sense cooking. Pasta salad has a 3-5 day lifespan. Maybe.
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Five Rules of Pasta Salad
by Mary Sacks
How to handle pasta salad so it turns out right. The Five Rules of Pasta Salad. Choose dried, not fresh pasta.
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Pan-Fry or Sauté?
by Mary Sacks
What is the difference? Actually, a lot! OK, maybe not a whole lot—oil that is. The object of sautéing foods is to produce a
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Making the Case for Dried Beans
by Mary Sacks
When it comes to convenience, hands down, canned beans is the winner.
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Peel & Seed Tomatoes
by Mary Sacks
This is a great skill to add to your repertoire of culinary talents.
We are sharing a video from Sandy at
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Cleaning Leeks
by Mary Sacks
A little history. Unless you are growing your own leeks, the chances are they have been imported.
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Recent Articles
We have the Scoop
How to Hard Boil an Egg
A Brief Guide to Making Pan Sauces
Preparing Eggplant for Cooking
How to Make Riced Cauliflower
How to Make Homemade Soup Stock
Same Pasta Salad, Served Hot or Cold
Five Rules of Pasta Salad
Pan-Fry or Sauté?
Making the Case for Dried Beans
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