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Freezing herbs and other methods to make them last all winter

The cool, fall weather has been here long enough that most gardens are finally on their last leg. For many, the biggest draw of a home garden is the easy access to fresh herbs. But soon it will be too cold, and there won’t be any herbs left to pick straight from the garden — they will have all bolted for the winter months. So what can you do to prolong access to your herb garden? Each herb favors different types of treatments, so Doug Oster, garden editor for the Tribune-Review and Everybodygardens.com gave us the dirt on how to best save each of the common herbs in the coming winter months. Move Indoors If you grew herbs in containers this summer, some of them may continue to thrive if you bring them indoors. “There are certain herbs that will happily keep going on the window sill,” said Oster. “Rosemary, thyme, sage, mint, lemon balm. Those will be happy to limp along near…

17 strange food phobias you won’t believe exist

Halloween is drawing near, and while we’re in the mood to celebrate all things spooky and strange, let’s talk about food phobias. While fears of spiders and heights are quite common, once you get into the fear of foods, things can get pretty weird, pretty quickly. Not to judge anyone’s irrational fears (I myself am cartoonishly afraid of spiders), but it’s hard to imagine anyone being legitimately scared by broccoli. When thinking about food phobias, it’s important to distinguish dislikes from fears. Most people have strong preferences, but phobics experience genuine panic, sweating and nausea when faced with the food of their nightmares. For your Halloween holiday reading pleasure, here are the strangest food fears: cibophobia (see-boh-fo-biah)  The Fear of Food/Eating The most inconvenient food phobia of them all. Cibophobics typically have had a scarring experience with food poisoning or deal with large number of food allergies. This phobia can, of course, be deadly if not treated. MAGEIROCoPHOBIA…

What side of aluminum foil should you cook on?

You’ve probably notice by now that foil has two distinct sides: one that’s shiny and one that’s dull. You may even swear that one side is better for cooking than the other. So what’s the truth behind this two-faced tin foil conundrum? It would be natural to think that the shiny side would reflect more heat and maybe create a more effective surface for cooking. So if you use the shiny side, you’re right. But if you use the dull side, you’re also right — you’re both right! According to Reynold’s Kitchen, the different textures on the two sides have nothing to do with cooking efficiencies, but rather, the manufacturing process. Reynold’s explains in the FAQS on the company website: The foil is ‘milled’ in layers during production. Milling is a process whereby heat and tension is applied to stretch the foil to the desired thickness. We mill two layers in contact…

Pumpkin Spice White Chocolate Chip Cookies

Sometimes store bought cookies look so good that you can’t pass them up. I bought a dozen pumpkin spice white chocolate chip cookies the other day. They were so tempting, I had to have one in the car before I even made it home. But that’s where the excitement ended. The cookies barely had any spice flavoring to them, and they were greasy on the bottom. Not even milk could make it right. So, I set out to make a better version on my own. Try this recipe if you like your pumpkin spice cookies to have tons of cinnamon and clove flavor along side the smooth white chocolate, and just say “no” to bad store bought pumpkin spice cookies. Pumpkin Spice White Chocolate Chip Cookies Makes about 3 dozen small cookies, or 18 large cookies Ingredients 2 1/4 cups all purpose flour 1 cup canned pumpkin 1 1/2 cups white chocolate chips 1…

20 delicious ways to eat apple pie this fall

If you like to bake, the first signs of cool, crisp fall air will have you running back inside to your beloved kitchen. Like most Americans, an apple pie is a must-make, but this year, consider mixing things up a bit with one of these creative takes on the classic apple pie.  Whether it’s apple pie cupcakes, cookies or sangria, you really can’t go wrong with the flavors of apple and cinnamon. SKILLET APPLE PIE BISCUITS Warm and gooey. Just like the original. https://www.pinterest.com/pin/404127766545571672/ Mini apple pies in apples When all you want is the juicy fruit filling and a teeny bit of crust. https://www.pinterest.com/pin/79376012155057357/ Apple Pie Protein smoothie You’re going to need something to wash down all that apple pie. https://www.pinterest.com/pin/AR59x7aW8EoOwipTjR8b2vxrgJ2RzFqE5RUMWmGq9Vw8Y1DY2z8iImw/ https://www.pinterest.com/pin/265993921717590793/ Apple pie sangria Maybe you prefer to wash it down with something a little more adult. https://www.pinterest.com/pin/181481059962210953/ apple pie monkey bread Apple pie you could eat with your…

Alton Brown’s tips for never messing up a recipe again

You’ve diligently worked all day on a recipe, and it’s finally time for the first taste. You, dig in for a heaping forkful of the fruits of your labor only to find something isn’t right. Alton Brown knows every cook has been there so he offered his insanely simple solution: read the recipe. Like, actually take time to read and digest everything it’s telling you to do. Most recipe mishaps can easily be avoided, he says. The problem is that we don’t take the time to grasp exactly what a recipe is calling for. We may do a quick scan before beginning to cook or bake, but we don’t focus on detail words that can make all of the difference. On his website, Brown wrote, “According to my calculations, about 30 percent of the dishes prepared from written recipes go wrong because the cooks concerned didn’t actually read said recipe. Sure, we glance at them…

How to perfectly cook a pot of rice

It’s one of the most commonly consumed foods in the world. It’s also seemingly one of the simplest to make. So how is it that we are still perplexed over how to make a perfect pot of rice? Sure, you can purchase a rice cooker, but that will run you from $30 to $200. And unless you’re cooking rice every day, it could just become another cumbersome appliance. Cooking basic, fluffy white rice, where each grain is separate and slightly firm, is possible if you know a few pro tips. Step 1: Rinse or soak your rice Rinsing rice in cold water helps for two reasons. Some rice mills outside of the U.S. may coat the grains in glucose or talc, so this step is extra important for imported rice. Although safe to eat, the coating could cause your rice to become downright gluey if not properly rinsed. Rinsing will…

You’re cleaning your cutting board wrong and it could make you ill

Raw meat, juicy fruits and vegetables, herbs, fish — your cutting board has been underneath it all. Cutting boards are an integral part of any kitchen, but with all of this chopping action, isn’t there a hygiene concern? Most of us wash our cutting boards with warm, soapy water, thinking we’ve taken care of the task and happily move on to something else. But cutting boards have been reported to harbor 200 percent more fecal bacteria than your everyday toilet seat. It’s time to switch up our cleaning routine. Washing with soapy liquid is effective at killing harmful bacteria present on other kitchen items — plates, cutlery, utensils, counters — it just can’t compete with the cold, hard surface of a cutting board, meaning bacteria can linger and make you ill. Sarah from Expert Home Tips told The Mirror that bleach is the answer. “Soaking chopping boards in bleach after every use…

KitchenAid just whipped up a new limited-edition monochromatic mixer for 2017

If bridal showers and cooking shows are any indication, the KitchenAid stand mixer has remained the most popular piece of equipment in the kitchen for decades. It’s durability and mixing power have helped the top-tier mixer maintain it’s status since the 1930s. But you don’t need to be an aspiring chef to appreciate the company’s bright and bold color palettes. It’s also a well-known fact that these glossy appliances look gorgeous just sitting on a countertop. From empire red to tangerine to cobalt, there’s a color for any kitchen—85 available colors and finishes, actually. But just when you thought you had your perfect color picked out for your dream kitchen, the KitchenAid company announced last week it would be released a limited edition all-black style—not the shiny, licorice black already available. This new black mixer makes that black mixer look like rainbows and sunshine. The Artisian Black Tie 5-Quart Stand Mixer in mostly matte…