Ingredients and Glossaries (cont'd)

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Here is everything a cook needs to know about herbs and spices as well as a list of essential herbs and spices to buy, how to store them, substituting dried for fresh, substituting one herb or spice for another, toasting spices, blooming spices, and other preparations that get the most flavor out of them. read more
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It's OK to wash mushrooms. And here is everything else you need to know about various cultivated and wild mushrooms, including cremini, portobello, shiitake, chanterelle, enoki, maitake (hen of the woods), matsutake, morels, oyster mushrooms, porcini, and truffles. read more
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Despite their bad press, oils and fats are essential to support life. Your body needs them. And it is almost impossible to cook well without them. Find out all about different vegetable oils and animal fats, how to cook with them, and how to use them healthfully. read more
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Read everything a good cook needs to know about buying, storing, cooking and serving white rice, brown rice, wild rice, arborio rice, risotto, converted rice, minute rice, instant rice, and enriched rice. read more
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Healthy food advocates often recommend eating fresh, raw foods, but raw food can pose a health risk. In fact, raw sprouts are the riskiest food in the world. Here's why. read more
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What's the difference between Parmigiano-Reggiano and Parmesan from a green can? Flavor! Parmigiano-Reggiano is called The King of Cheeses because it tastes amazing. Find out how it is made and aged to develop its "umami flavor," and how to buy, store, serve, and cook with it. Even what to with leftover Parmesan rinds! read more
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Not all mustards are the same. Here's what differentiates Dijon mustard from yellow ballpark mustard from stone ground mustard from mustard seeds and dry mustard powder. Find out how they are made and how to use them in cooking. Mustard and pork go together like peanut butter and jelly! read more
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Where do you draw the line between soup and sauce? Read all about the basics of and differences between soup, sauce, stock, broth, gravy, bouillon, consomme, demi-glace, nage, jus, au jus, and pan sauce and pan gravy, including a description of mirepoix, the combo of ingredients that helps to flavor stocks. read more
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There are different types of soy sauce, but beware of the stuff in little packets from Chinese takeout restaurants: Many are not soy sauce! Get the facts on how soy sauces like shoyu and tamari are made, what's in them, and how they bring the delicious flavor of "umami" to your food. read more
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The bane of all pie bakers is soupy pie. So experienced bakers use some sort of a thickener to make their pie fillings nice and firm. Here's what you need to know about thickening pies with wheat flour, cornstarch, different forms of tapioca, natural fruit pectin, and modified food starches such as ClearJel. read more

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Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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