45 Cooking & Baking Tips: A Collection Of Timeless Wisdom~Here’s a handy list of cooking and baking tips from the 1950s and 1960s that I’ve collected from a variety of vintage clippings. Each of the tips are from magazine articles or newspaper advice columns containing helpful ideas sent in from women sharing their tips with each other...
10 of Our Favorite Ingredients for Italian Cooking Cooking is always easier and more fun when you have the right ingredients on hand. These 15 guides cover stocking your pantry, fridge and freezer so that you always have what you need to cook great Italian food, quick and healthy weeknight dinners, delicious soups, flavorful vegan meals, and much more.
Successful canning starts with proper jar sterilization. Here's how to do it correctly: 1. Don't use canning jars with chips or cracks. 2. Wash jars, lids, & screw bands in hot, soapy water & rinse well. 3. Place empty jars in a large pot & cover with water. 4. Bring to a boil over high heat for 15 mins. 5. Turn off heat. If you are not ready to fill the jars, they can stand in the hot water for up to an hour. Any longer & you'll need to sterilize them again.
We've always wondered why some recipes called for both baking soda and baking powder. They're both chemical leaveners that do pretty much the same thing in pretty much the same way. So is it just extra insurance? We finally found our answer in this month's issue of Fine Cooking!
Moulin Mahjoub, Organic Traditional Harissa Spread in Extra Virgin Olive Oil, 185 gr Jar - http://goodvibeorganics.com/moulin-mahjoub-organic-traditional-harissa-spread-in-extra-virgin-olive-oil-185-gr-jar/