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If you’ve ever wondered whether you already salted a dish as you were rushing to prepare a meal, try this. Whenever you salt something, immediately follow by adding a bit (or a lot) of pepper. Next time you see black flakes of pepper, you’ll know you’ve also already salted. —Bonnie F., Coldwater, Kansas
Saffron is a very rare and expensive herb with a pungent flavor made from the stigmata of the…
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A type of coarse salt that is desirable for cooking and canning purposes. The coarser texture…
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