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There’s so much over-sugared barbecue sauce for sale; we wonder why people don’t make their own. It’s easy and more nutritious—and it costs less, too. You eliminate the high fructose corn syrup and can moderate the level of sweetener you do use (agave, brown sugar, honey, maple syrup). Your homemade sauce uses other superior…
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Three of scores of different styles of mustard. Photo by Elvira Kalviste | THE NIBBLE. We get very comfortable with the brands we buy. Sometimes, we never venture farther than what our mothers bought. But there are new discoveries waiting on every grocer’s shelf. Take something as basic as mustard. There are scores of…
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A standard plate of meat and veggies gets a sprinkling of glamour with pomegranate arils. Get the recipe at PomWonderful.com. If you dine at fine restaurants, you may notice that garniture—the garnish on dish—makes a big difference in presentation. Garnishes can improve any dish, savory or sweet, plain or fancy—a tuna sandwich, filet mignon,…
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