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  2. Cook's Illustrated - Wikipedia

    en.wikipedia.org/wiki/Cook's_Illustrated

    While formerly printed almost entirely in black-and-white, the magazine received full color photos and illustrations in 2018, aligning with 25th anniversary of the magazine. The front and back covers contain color illustrations of various foods and ingredients, and the inside of the back cover contains color photographs of the recipes featured ...

  3. Food coloring - Wikipedia

    en.wikipedia.org/wiki/Food_coloring

    Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking.

  4. Kids Baking Championship - Wikipedia

    en.wikipedia.org/wiki/Kids_Baking_Championship

    The four bakers are challenged to make a celebration cake for the finale. The cake must be at least three layers. Valerie and Duff throw another twist and tell the kids they need to make a "party favor" and give the kids ideas. Annika makes a dark chocolate cake with a raspberry cream coat and frosting. Jackson makes a lemon cake.

  5. TODAY’s 20 most popular recipes of 2024 — from Jennifer ...

    www.aol.com/today-20-most-popular-recipes...

    The most popular TODAY show recipes in 2024 include Jennifer Garner's blackberry crumble, Donna Kelce's marshmallow dinner rolls and more.

  6. List of cooking techniques - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_techniques

    See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...

  7. Modernist Cuisine - Wikipedia

    en.wikipedia.org/wiki/Modernist_Cuisine

    Initially the book was planned to be 150 pages on cooking sous vide in water baths and combi ovens, along with some scientific fundamentals relevant to those techniques. [11] It gradually grew in scope, and by late 2009 the book plan had expanded to 1,500 pages, [ 11 ] before finally being printed at 2,438 pages. [ 14 ]

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