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A Fridge Organizing Trick That Helps Keep My Gree...
By:
Caroline Lange
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How to Ace the One-Handed Egg Crack
By:
Katie Macdonald
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8 Things Every New (or Nervous) Cook Should Know
By:
Nikkitha Bakshani
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An Unexpected Tool to Make the Best Fries At Home
By:
Brinda Ayer
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How to Freestyle Tomato Sauce
By:
Emma Laperruque
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How to Make Your Freezer Work For You
By:
Valerio Farris
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Fresh, Fragrant Cardamom Toast
By:
Sarah Jampel
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How to Roast Melon Seeds—Because You Can and Should
By:
Siobhan Wallace
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How To Be a Vegetarian, the Midwestern Way
By:
Paula Forbes
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You Can Make Your Own Vinegar—But You Should Buy ...
By:
Katie Macdonald
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When a Recipe Says "Shaggy" Dough, Aim For This
By:
Sarah Jampel
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13 Salsa Recipes Because Homemade Is Worth It
By:
Katie Macdonald
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Blanching Basil Makes Greener Pesto, But is it Wo...
By:
Sarah Jampel
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The Wondrous Way Alton Brown Juices a Watermelon
By:
Mayukh Sen
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The Built-In Oven Feature You're Not Using Yet
By:
Sarah Jampel
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A Big, Sparkly Secret That'll Change the Way You ...
By:
Emma Laperruque
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Stare at These Desserts That Look Like Bouquets
By:
Mayukh Sen
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Kombucha's Health Benefits: Which Claims Are True?
By:
Sarah Jampel
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How to Make Garlic Powder That Actually Tastes Li...
By:
Sarah Jampel
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Your Ice Cube Tray is Good For a Lot More Than, W...
By:
Sarah Jampel
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