Ever since cooking through Indian Vegetarian Feast, we've been inspired to add a tablespoon of panch phoron to everything from sautéed broccoli to a pot of beans or a jar of refrigerator pickles. This five spice mix is so easy to make yet adds tremendous flavor and aroma to Bengali dishes and anything else you can think of. 

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If you've grown tired of run-of-the mill cookie cutter shapes — the star, the heart, the Christmas tree — then you're going to love Printmeneer. This small Dutch company makes the coolest cookie cutter shapes: diamonds, clouds, mountain range profiles, pig cuts, penguins, even a Herschel graph! And they're all made using a 3D printer.

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Lately I've had ice cream on the mind. It seems I can't go a week without buying a new pint, and so I've started a list of flavors I want to make at home: Strawberry Rhubarb, Mint Chocolate Chip, Toasted Coconut. But that list went right out the door when I saw this recipe for Blueberry Muffin Ice cream. It boasts six light, fluffy muffins in each batch!

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Ready to spearhead the world of homemade pickles but not sure where to start? You don't need elaborate canning equipment or tools to pickle, just a little time. Read on for our best tips on pickling from which vegetables to use to favorite brines and spices! More

Pisco Punch made with a traditional Peruvian Pisco is the ideal big batch drink to celebrate a warm-weather happy hour. The key ingredient in the classic recipe is gum syrup (an emulsifier using gum arabic that may be difficult to source). When made from scratch, this ingredient wouldn't exactly work for our 10-minute happy hour, but I easily fixed the problem. 

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So, I hear you want to bake bread! That's music to my bread-loving ears. Even if you've never opened a package of yeast or taken your KitchenAid's dough hook out of the box, don't worry about a thing. Here are our three easiest, most basic, and most foolproof bread recipes for you to try first, plus plenty of helpful tips and tutorials to make sure your first loaf is a success.

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Q: How can I recreate at home Heinz baked beans with the red tomato sauce, typical of english breakfasts? My little brother loves the taste.

Sent by Aurora

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Not quite wine and not quite vinegar, verjus settles Goldilocks-style somewhere in between. It's made from the pressings of young, unripe grapes cut at the beginning of the grape season to allow other vines more room to grow. Verjus isn't fermented, so there's no alcohol, and the flavor is a gentler, sweeter version of vinegar — though definitely still tart. So, do you drink it? Do you cook with it? Let's discuss.

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The first few times I tried kimchi it was not, I must admit, my favorite food. Then I met my Korean-American partner, Gregory, moved in with his mom — a superb cook — and within a few months I was wholly converted. These days my mouth waters at the slightest whiff of pungent, fermented cabbage and I'll eat it with everything from fried rice to dumplings, summer rolls, or, ahem, straight out of the jar. I still have a lot to learn from Mom when it comes to kimchi making (there are over a hundred different kinds!) but this mak kimchi, or simple kimchi, recipe has been a great place to start. 

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This Key lime pie is full of clean and bright notes, and it's surprisingly simple to make — and easy to love. 

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