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Herbs & Spices

Dry Mustard

Ground mustard (referred to as dry mustard in some recipes) is made from mustard seeds that have been finely ground. When a recipe calls for prepared mustard, use yellow or brown mustard commonly…

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Ginger Folklore

During the Middle Ages, ginger was often used as a preservative. Because baked goods made with ginger did not spoil as quickly, they were thought to be magical.

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Ground Spices

Try grinding your spices in a coffee grinder to release the flavorful oils. —Loretta Lawrence, Manchester, Connecticut

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Homemade Poultry Seasoning

When a recipe calls for poultry seasoning, you can make your own at home with this simple recipe that yields 1 teaspoon of poultry seasoning: combine 3/4 teaspoon rubbed sage and 1/4 teaspoon…

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Homemade Pumpkin Pie Spice

If you rarely use pumpkin pie spice in your cooking, you may want to make your own instead of buying it. Combine 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves…

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Keeping Your Parsley Fresh

To keep fresh parsley in the refrigerator for several weeks, wash the entire bunch in warm water, shake off all excess moisture, wrap in paper towel and seal in a plastic bag. If you need longer…

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Kosher Salt

A type of coarse salt that is desirable for cooking and canning purposes. The coarser texture makes it desirable for rubbing over meats, seasoning foods during cooking or for decorating the rim of…

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Learn about Cilantro

With its slightly sharp flavor, cilantro—also known as Chinese parsley—gives a distinctive taste to Mexican, Latin American and Asian dishes. (The spice coriander comes from the seed of…

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Making Rubbed Sage

In recipes calling for “rubbed” sage, take the whole dried leaf and crush or rub it to make a finely textured powder. Most dried sage sold in the spice section of the grocery store is rubbed this…

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Marjoram

Also called sweet marjoram, this culinary herb has light gray-green leaves and is used fresh or dried in a variety of cuisines including German, for sausage-making, Italian, French and Greek for…

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