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Ingredients

Where Did All the Apples Go?

There were once 17,000 varieties of apples in North America. Why have so many gone extinct?

The Best Substitutes for Brown Sugar

If you have a well-stocked pantry, you probably have a brown sugar substitute.

8 Types of Butter and How to Use Them

Cultured, compound, clarified—what’s the difference? Learn about the many types of butter and how to use them in your cooking and baking projects.

What Are Shell Beans—And How Do You Cook Them?

Available in their dried, canned, and frozen form year-round, fresh shell beans are really a prize of late summer. And their time is now.

How Bagged Salad Mix Took Over the Produce Section

Who thought of packaging salad greens in boxes, bags, and kits in the first place—and do you have to wash bagged salad before using?

Why Do Recipes Call for Unsalted Butter?

It comes down to one thing: control. 

What’s So “Nutritional” About Nutritional Yeast?

These funky flakes might be the O.G. health food fad.