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Steve Tanko
Steve Tanko
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What Do Foodies Want For Christmas? Helpful Tips For That Cook On Your List

Every year around this time, I'm asked to compile a list of great gift ideas for people who like to cook.  As the resident "foodie" in the building, I guess I have some insight into what's trending (or sometimes more importantly what's not trending) in the culinary world.

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Edward O'Neil;
Edward O'Neil;
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How Long Should I Bake My Christmas Cake? Useful Guide Gives You Time And Temperature Options Based On Your Pan Size

With the Christmas season here, chances are you're doing more baking than any other time of the year.  And while cookies tend to always be popular, many people bake special cakes for the occasion as well.

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Sergey Rusakov;
Sergey Rusakov;
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Why Are Cast Iron Pans Better? Learn The Pro’s (And Con’s) Of These Perennial Cooking Favorites

Talk to any chef worth his or her salt and you'll learn that cast iron is king.  Or is it?

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Category: Featured, Food Tags: , , ,
itsten;
itsten;
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How Do I Make My Own Sprinkles? Learn The Process For Adding Another Tool To Your Baking Arsenal

You can make your own sprinkles!

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Category: Featured, Food Tags: , , ,
screen shot chris allen
screen shot chris allen
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Q and A Buffet #3 Fall Food, What Do You Make In The Fall

It's Fall, now we start to eat the fatty foods or foods that may be a little less healthy than what we would eat in the winter....hey, we have to hibernate!! This edition is finally sponsored....yea!! So wait till you see what Farley's is cooking for us. Send us your recipes, or questions.

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Jupiterimages;
Jupiterimages;
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How To Fix Kitchen Catastrophes; What To Do When You Burn Your Food

Sometimes the more we try to juggle the less efficient we are.  That can be especially true in the kitchen, where timing and concentration can be the key between a fantastic dinner and a catastrophe.  On occasion, though things can get away from us.  So what can you do to rescue a meal that you've burned?

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Category: Featured Tags: , ,
Alastair Johnson
Alastair Johnson
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Lard Makes A Comeback; Traditional Fat Source Sees A Renaissance With Foodies

Before butter and margarine and especially before substances like shortening were created - people used rendered pig fat to cook with.  Better known as "lard", pig fat that's been rendered and allowed to re-solidify has been the cooks secret weapon since the beginning of time.

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Category: Featured, Food Tags: ,
Steve Tanko
Steve Tanko
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Show Steve What’s Cooking On Your Grill and Submit Your #Grillfie

August is here and that means we're knee-deep in the summer grilling season!  From steaks and chops to burgers and brats, chances are you're spending a lot of time at your outdoor grill - and I'd like to see it.

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Steve Frost
Steve Frost
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Cooking With Beer: Surprising Ways To Incorporate Beer Into Your Favorite Recipes

My co-workers tease me a lot because (a) I like to cook and (b) I refuse to take shortcuts in the kitchen;  No box mixes or pre-packaged food for me - that just spoils that fun of it all.  The razzing escalated recently when I shared the fact that I had made my soft pretzel recipe over the weekend;  "You made soft pretzels - from scratch"?  Yup!  And they were very good.  Then, knowing that this co-worker likes beer - I shared the fact that the recipe I have developed for soft pretzels incorporates beer in addition to yeast as a leavening agent for the dough.

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Jupiterimages
Jupiterimages
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Do People Cook With Pine Trees? Chef’s Add A New Twist To Haute Cuisine With Conifers

Something about the food world leaves it ripe for the influx of trends.  It seems like there's always the "next best thing" being rolled out for diners to try.  The recent popularity of bacon, free-range, organic, and cultural-foods demonstrate the need for restauranteurs to entice their customers with something different or exotic.

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Category: Featured, Food Tags: , ,
raul taborda
raul taborda
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Does Real Chili Contain Beans? How Do You Make Your Bowl Of Red?

Chili is the perfect hot-meal compliment to the cold winter weather we've experienced the last month or so.  A piping hot "bowl of red" warms the core and sticks to your ribs - just the kind of food Northlanders love.  Most folks can agree on this.

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(Photo by Chris Hondros/Getty Images)
(Photo by Chris Hondros/Getty Images)
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Hibbing Native To Compete On ABC’s The Taste

Tonight's premier of The Taste on ABC-TV has a local tie-in:  Chef Sarah Master is originally from Hibbing.  The 1996 Bluejacket graduate heads up the kitchen these days at Barbette in Minneapolis, and this show is an excellent way for her to show off her culinary skills on a national level.

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