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Nov 26, 2024 | 
foodrepublic.com | Khyati Dand
Walk along any street in Belgium and you're bound to find small street-side stalls known as frietkot, selling hot fries in tiny cones with a dollop of sauce on top. This could be plain mayonnaise (though Belgian mayo has a notably richer flavor), or tartar, cocktail, or andalouse sauce. You might also find Belgian fries at sit-down restaurants, traditionally served alongside mussels in a dish called moules frites.
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Nov 25, 2024 | 
foodrepublic.com | Khyati Dand
While dried herbs are loved for having a strong and punchy flavor, their fresh counterparts are packed with powerful oils that can add layers of delicate complexity to a recipe. Moreover, a handful of fresh herbs can impart an exquisite fragrance to your dish while also enriching it with bright vibrancy — think chopped cilantro or culantro on top of hot curries, sweet basil garnished on pizzas, and sprigs of earthy parsley in soups and stews.
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Nov 25, 2024 | 
yahoo.com | Khyati Dand
A bunch of fresh cilantro sits in a bowl - Istetiana/Getty ImagesGenerate Key TakeawaysWhile dried herbs are loved for having a strong and punchy flavor, their fresh counterparts are packed with powerful oils that can add layers of delicate complexity to a recipe.
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Nov 20, 2024 | 
foodrepublic.com | Khyati Dand
There are so many different forms of vanilla: You have the dried, leathery fruit pods packed with thousands of tiny black seeds; thick vanilla pastes in jars; and even ground-up vanilla powder. More often than not, however, you'll see this spice in liquid form, packed inside bottles that might be labeled vanilla flavor or vanilla extract.
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Nov 12, 2024 | 
foodrepublic.com | Khyati Dand
Adding a sheet of tin foil just makes it so much easier to clean an air fryer after you're done cooking. It can catch saucy drips and food crumbs, as well as prevent sticky items like cheese from stubbornly clinging onto the basket. But how safe is it to put a metal sheet in an air fryer? Well, while you can use foil in the appliance, there are certain precautions to take. Overlooking these will not only lead to improper cooking, but they can also cause dangerous accidents.
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Nov 11, 2024 | 
foodrepublic.com | Khyati Dand
Once you've picked the tastiest grapefruits from the supermarket and brought them home, it's time to store them properly to keep them around for as long as possible. Whole grapefruits are perfectly fine on the counter if used within four to five days, but as soon as the fruit is cut or peeled in any way, it should go straight into the refrigerator.
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Nov 11, 2024 | 
foodrepublic.com | Khyati Dand
Adding a pinch of salt to your salad (both the base and the dressing) is all it takes to breathe new life into a bland and lackluster bowl of leafy greens, imbuing it with fresh brightness and vibrancy. Choose the right type of salt (like Maldon, for instance) and it can even add some much-needed crunch. But when you add that salt makes all the difference. Salt should only be included at the very last minute — right before you eat the salad.
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Nov 10, 2024 | 
foodrepublic.com | Khyati Dand
Is there anything more disappointing than cooking a perfectly tender hunk of meat or glistening roasted vegetables, only to find that the gravy to go with them is as thin and runny as water? Sadly, it's a common mistake that everyone makes when cooking gravy. One of the quickest solutions in this scenario is to whisk in a few tablespoons of slurry. But what if you don't have any flour or cornstarch on hand? Well, there's another way, and it involves pureed vegetables.
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Nov 8, 2024 | 
foodrepublic.com | Khyati Dand
Port is a fortified wine produced in Portugal that's known for its sweet flavor, high alcohol volume, and notably, its longevity compared to other wines. Whereas the quality of an average red or white wine begins to deteriorate within three to five days of opening, port (which isn't the same as sherry) can retain its flavor for much longer. But how long, exactly? We asked Lexi Stephens, owner of Lexi's Wine List, for her expert opinion on the matter.
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Nov 7, 2024 | 
foodrepublic.com | Khyati Dand
You might think of kale as that one coarse and fibrous leaf with a robust, bitter flavor — an extremely nutritious cruciferous vegetable that you add to soups, juices, smoothies and salads, or bake into crisp chips. But did you know that there are approximately 150 varieties of kale, each slightly different in flavor, texture, and appearance from the other? Among the most popular ones that you're most likely to come across in supermarkets are curly, Tuscan, and Russian red kale.
