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81Alternatives to Soy: Proteins for Vegetarians
by Kathryn Vercillo
You're a vegetarian (or maybe even a vegan) and you're concerned about getting enough protein in your diet. Perhaps you've been using soy products for years to get the protein you need, but you're looking... published 7 months ago
88Sorbet vs. Sherbet
by Kathryn Vercillo
I once had a long and involved argument with a friend about whether there was any difference between sorbet and sherbet. We couldn't even agree on whether there was a difference in the pronunciation of the... published 8 months ago
82How to Pickle Garlic
by Kathryn Vercillo
Have you ever wanted to pickle garlic? Maybe you've never really thought about it before but pickled garlic is a great addition to many dishes including salads and cold pastas. If you already know the great... published 8 months ago
79What to Make with Leftover Egg Whites
by Kathryn Vercillo
If you do a lot of baking, there's a good chance that you sometimes have extra egg whites leftover. That's because there are so many recipes that call for just the yolk, recipes such as custards. What do you... published 8 months ago
72What to Make with Lots of Lemons
by Kathryn Vercillo
They say that when life gives you lemons, you should make lemonade. Of course, that's what most people think of when they have excess lemons from the tree in the backyard or the neighbor who means well with... published 8 months ago
82Luo Han Guo vs. Stevia
by Kathryn Vercillo
There was a time when I tried giving up sugar entirely. It didn't quite work, but I managed to explore most of my alternative sugar options in the process. At the time, my favorite was Stevia, a South... published 10 months ago
69Creme Brulee Recipe
by Kathryn Vercillo
The French know how to do dessert. From truffles to dessert wines, their after-dinner treats bring the word "delicious" to mind and bring a sense of indulgence to life. Crème brulee is classic French dessert... published 6 months ago
83How To Make Plastic Bag Ice Cream
by Kathryn Vercillo
Have you ever thought about making ice cream at home? Probably - but you might have dismissed the thought as quickly as it crossed your mind because you thought that you would have to purchase one of those... published 8 months ago
88Olive Oil vs. Canola Oil: Fat Profiles
by Kathryn Vercillo
I'm the first to admit that I swear by olive oil. It's pretty much the only oil that I cook with and I've tried all different kinds of olive oil to find what I like. But I'm also the first to admit that it's... published 9 months ago
70What to Make with Stale Bread
by Kathryn Vercillo
When I was a kid, we always tried to save a few pieces of bread without Mom seeing them so that they would go stale. No, we weren't crazy kids that wanted to eat bad bread. We knew that, in our house, stale... published 8 months ago
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