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I keep my olive or vegetable oil in a plastic squeeze bottle like the kind used for ketchup in restaurants. This way I don’t have to stop and unscrew the cap in the middle of making a recipe. —Georgia W., Annandale, Minnesota
There’s no difference between powdered sugar and confectioners’ sugar—some cooks use one name,…
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Keep lemon and orange extracts on your pantry shelf to use when you don’t have fresh citrus…
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