This Is What Pearled, Semi-Pearled, And Whole Farro Mean
Farro, an ancient grain high in protein and fiber, comes in three different varieties. Which one you choose depends on a few factors, including prep time.
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The Sad Story Behind The McDonald's Brothers
Ray Kroc is often thought to be the founder of McDonald's, but the uncredited brothers who created the fast food chain went through a lot to do so.
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The Cookware Andrew Zimmern Absolutely Refuses To Use
No one becomes a world-famous chef without a willingness to experiment, but Andrew Zimmern refuses to use any of these common cookware types.
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How To Grind Coffee Beans Perfectly Every Time
There are so many different ways to achieve the perfect cup of coffee. Make things easier on yourself with this expert tip that ensures the perfect grind.
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The Telltale Sign That You're Buying High-Quality Dark Chocolate
According to an expert, you can tell if your chocolate is the good stuff before tasting it. Here's what it should look like, as well as ingredients to avoid.
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The Big 'Sensitive Marinara' Problem We Need To Discuss
Sensitive marinara is a great option for people who want to avoid high-acidity ingredients, but the lack of these common flavor boosters causes another issue.
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What Was The Deal With Anne Burrell's Red Sharpie?
Fans of Food Network may have seen chef Anne Burrell use a red Sharpie on competition contestants' hands. But what was the reason for this random marker attack?
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The Country That First Put Avocado Toast On A Breakfast Menu Is Not The US
Despite its popularity in the U.S., avocado toast actually wasn't even invented in the States. A different country was the first to put it on a breakfast menu.
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Myths About Garlic You Thought Were True
Garlic tastes divine, but something that packs so much punch is bound to have plenty of myths surrounding it. We're here to debunk some of the most common ones.
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The Reason Southerners 'Don't Put Sugar In Cornbread' — And Why They Sometimes Really Do
Cornbread is a contentious topic in the Northern and Southern U.S. The North uses sugar, while the South doesn't, usually. Here's the fascinating history.
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18 Of The Biggest Food Recalls In US History
Food recalls are an inconvenient necessity. Whether from listeria, Salmonella, or E. coli, these huge recalls affected people on a national scale.
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The Fact About Gordon Ramsay's Culinary Education That You Might Not Know
Gordon Ramsay has enjoyed an immensely successful culinary career. Because of this, it's hard to believe this surprising fact about his culinary education.
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The Swiss Meringue Tricks That Are Bound To Delight Your Taste Buds
Making Swiss meringue is unlike making other meringues, and it's easy to get wrong. Next time you whip some up, take advantage of these two tricks.
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This Chemical Found In Duck Feathers Is Also In Your Food, But You Shouldn't Panic
One particular chemical that can be found in duck feathers is also used in many types of food, but here's why it's nothing to worry about.
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Precut Fruits And Veggies Come With A Potential Hazard
We've all grabbed ready-to-eat fruit cups or bags of chopped veggies. But while precut produce wins big on convenience, it might be hiding a potential hazard.
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The 3 Essential Types Of Oil Mary Berry Always Keeps On Hand
Sunflower, avocado, oil, truffle: Do you need all of these types of oil in your pantry? Here's what expert chef and baker Mary Berry keeps in her own.
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This Is The Real Company Behind Costco's Kirkland Signature Nut Bars
Costco doesn't make its renowned Kirkland Signature Nut Bars. It outsources its production to this Canadian company, which has operated for over a century.
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How To Ferment Kimchi Faster Without Compromising Taste Or Texture
Delicious kimchi is sometimes so good you can't wait for it to finish fermenting. Can you speed up the fermenting process, or are you doomed to wait?
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Improve The Taste Of Cheap Bourbon With This Common Kitchen Appliance. (It's Easier Than You Think)
There's nothing worse than cheap bourbon you can barely stand but still don't want to waste. If you've got a bottle, try using this appliance to make it better.
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The Funky-Looking Vintage Meatballs No One Seems To Make Anymore
There's plenty of room to get creative with meatballs, and that's exactly what people did when they used to cook up this fun and quirky-looking dish.
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This Deliciously Bougie Dish Was Anthony Bourdain's Ideal Last Meal
Famed chef Anthony Bourdain was known to partake in all kinds of foods, from simple to complex, and his ideal last meal was deliciously bougie.
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The Wildly Popular Snack Paul Hollywood Refuses To Touch
Paul Hollywood is known for being vocal with his opinions on "The Great British Bake Off," including making it abundantly clear which popular snack he despises.
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What You Absolutely Need To Know Before Buying Unrefrigerated Beer
They’re called “cold ones” for a reason, yet you can find unrefrigerated beer in stores everywhere. Here’s what you should know before buying any.
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Anthony Bourdain's Top Wine Picks Aren't What You'd Expect
Imagine which wines a distinguished food critic would praise. Do beloved Bordeaux pours come to mind? If so, Anthony Bourdain's favorites might surprise you.
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Here's The Problem With Most Store-Bought Kimchi
Kimchi is a highly nutritious and incredibly delicious dish when it's made right. Sadly, most store-bought kimchi just isn't. Here's the biggest problem.
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What You Should Know About Canned Sardines Before Stocking Up
Tinned sardines are super convenient, but before you head to the grocery store to buy up every can in sight, there are some things you should keep in mind.
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The Ancient Hidden Utah Bar That Many Hollywood Stars Once Frequented While Filming
Hollywood stars always know how to pick 'em when it comes to watering holes, even way back in the 1950s when they frequented this ancient hidden Utah bar.
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