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  2. What Exactly Is Jarred Garlic? Is It Ever OK To Use? - AOL

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    And it has nowhere near the same flavor as fresh garlic, but that doesn't mean there isn't a time or a place for a scoop of it in marinara sauce or a stir-fry. Read on to learn more about the ...

  3. 12 Ways To Make That Jarred Pasta Sauce Taste a Lot Better - AOL

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    4. Stir in Butter or Olive Oil. Adding a tablespoon or two of high-quality butter (and/or extra-virgin olive oil) can enrich the sauce while giving it a silky texture and pleasant mouthfeel.

  4. Everything You Need to Know About Garlic Scapes, the Rare ...

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  5. Allium tricoccum - Wikipedia

    en.wikipedia.org/wiki/Allium_tricoccum

    Allium tricoccum with open inflorescence bud (June 6). Allium tricoccum is a perennial growing from an ovoid-conical shaped bulb that is 2–6 cm (1–2 in) long. [4] Plants typically produce a cluster of 2–6 bulbs that give rise to broad, [5] flat, smooth, light green leaves, that are 20–30 cm (8–12 in) long including the narrow petioles, [4] often with deep purple or burgundy tints on ...

  6. Garlic scape - Wikipedia

    en.wikipedia.org/?title=Garlic_scape&redirect=no

    This page was last edited on 8 August 2022, at 17:01 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...

  7. Allium - Wikipedia

    en.wikipedia.org/wiki/Allium

    The generic name Allium is the Latin word for garlic, [9] [10] and the type species for the genus is Allium sativum which means "cultivated garlic". [11] The decision to include a species in the genus Allium is taxonomically difficult, and species boundaries are unclear. Estimates of the number of species are as low as 260, [12] and as high as ...

  8. What are Ramps, Anyway? (And Why Do Foodies Freak Out ... - AOL

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  9. Colander - Wikipedia

    en.wikipedia.org/wiki/Colander

    A colander (or cullender) is a kitchen utensil perforated with holes used to strain foods such as pasta or to rinse vegetables. [1] The perforations of the colander allow liquid to drain through while retaining the solids inside. It is sometimes called a pasta strainer. A sieve, with much finer mesh, is also used for straining.

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