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Bethany Moncel

Updated Articles and Resources

By Bethany Moncel, About.com Guide

Updated Articles and Resources
  • Anatomy of a Marinade Created: Sunday, May 19, 2013 Updated: Sunday, May 19, 2013
    Marinades are used to add flavor to meat. There are three basic components to every marinade that can be customized to provide any flavor you wish.
  • What is Pineapple Created: Thursday, May 16, 2013 Updated: Thursday, May 16, 2013
    Pineapple is a tropical fruit that has a wide variety of culinary uses, both sweet and savory.
  • What is Tapioca? Created: Sunday, May 05, 2013 Updated: Sunday, May 05, 2013
    Tapioca is a starch extracted from the cassava root and is used in culinary applications as a thickener and binding agent.
  • What is Agar-Agar? Created: Sunday, April 28, 2013 Updated: Sunday, April 28, 2013
    Agar-agar is a algae derived polysaccharide used to thicken food. It is a popular vegetarian substitution for animal derived gelatin.
  • What is Gelatin? Created: Thursday, April 25, 2013 Updated: Thursday, April 25, 2013
    Gelatin is an animal protein that creates a gel when combined with liquid and helps thicken or solidify many food products.
  • What is Arrowroot Powder? Created: Wednesday, April 24, 2013 Updated: Wednesday, April 24, 2013
    Arrowroot powder is a white, flavorless powder made from the starch of the arrowroot plant and is used for thickening sauces and other food products.
  • What is Corn Starch? Created: Thursday, April 18, 2013 Updated: Thursday, April 18, 2013
    Corn starch is used in cooking as a thickening agent for soups, sauces, stews, casseroles, pies, and more.
  • How to Slice an Avocado Created: Sunday, April 14, 2013 Updated: Tuesday, April 16, 2013
    Step 1 - Use a sharp knife to cut the avocado in half vertically around the pit. Twist the Avocado to separate the two halves.
  • How to Keep Avocados From Turning Brown Created: Saturday, April 13, 2013 Updated: Saturday, April 13, 2013
    No one likes to let leftover avocado go to waste. Use these tips to keep a cut avocado fresh and green.
  • How to Bake a Potato Created: Saturday, April 06, 2013 Updated: Saturday, April 06, 2013
    Step 1 - Preheat the oven to 400 degrees Fahrenheit.
  • The History of Jelly Beans Created: Sunday, March 31, 2013 Updated: Sunday, March 31, 2013
    Jelly beans have been a favorite candy for over a century, but have their roots in candy making techniques that are thousands of years old.
  • What are Marshmallows? Created: Sunday, November 20, 2011 Updated: Tuesday, March 26, 2013
    Marshmallows are a popular candy with a history dating back to the ancient Egyptians. These fluffy white treats are a big part of American traditions today.
  • Kimchi Created: Sunday, March 13, 2011 Updated: Monday, March 25, 2013
    Kimchi is one of the hottest food trends today and it’s easy to see why. With a complex flavor, a variety of uses, and an all-star nutritional scorecard, kimchi seems to have it all.
  • What are Goji Berries? Created: Sunday, March 24, 2013 Updated: Sunday, March 24, 2013
    Goji berries are a small red fruit native to the Himalayan region of Asia and are loved for their bright red flavor, sweet-tart flavor, and high nutrient content.
  • Cornmeal vs. Grits vs. Polenta Created: Tuesday, November 27, 2012 Updated: Wednesday, March 20, 2013
    Cornmeal, grits, and polenta are all ground corn products. Find out how they are similar and what makes each unique.
  • What Are Pomegranates? Created: Tuesday, March 19, 2013 Updated: Wednesday, March 20, 2013
    Pomegranates are a small reddish-orange fruit filled with bright red, juice encased seeds. Pomegranates are well known for their antioxidant properties and purported health benefits.
  • All About Asian Sauces Created: Saturday, March 17, 2012 Updated: Wednesday, March 20, 2013
    Asain sauces add flavor, depth, and sometimes even nutrition. Learn more about your favorite sauces, what they're made of, how they are made, and how they are used.
  • Kitchen Knife Primer Created: Sunday, September 11, 2011 Updated: Wednesday, March 20, 2013
    Using the correct knife in the kitchen can make tasks easier and safer. The shape, size, and type of blade create unique assets to each knife. Learn the basics about the most common types kitchen...
  • What Are Chia Seeds? Created: Sunday, March 17, 2013 Updated: Wednesday, March 20, 2013
    Chia seeds are one of the hottest super foods, boasting high fiber, omega-3 fatty acids, and antioxidants.
  • What is Caramel? Created: Saturday, February 23, 2013 Updated: Wednesday, March 20, 2013
    Caramel is a candy made by boiling sugar until it becomes golden brown and achieves its characteristically deep flavor.
  • Coconut Cream, Milk and Water Created: Wednesday, January 23, 2013 Updated: Wednesday, March 20, 2013
    Many food products can be made from coconuts, including coconut cream, coconut milk, and coconut water. Each has its own characteristics and culinary uses.
  • Mayonnaise Vs. Aioli Created: Sunday, January 13, 2013 Updated: Wednesday, March 20, 2013
    Mayonnaise and aioli have almost become synonymous in the American culinary scene as Chef's scramble to make humble mayonnaise sound more appealing. Although the two sauces have similarities, they...
  • Garlic Basics Created: Sunday, December 09, 2012 Updated: Wednesday, March 20, 2013
    Garlic is part of the onion family and used throughout the world for culinary and medicinal purposes.
  • What are Chestnuts? Created: Sunday, December 16, 2012 Updated: Wednesday, March 20, 2013
    Chestnuts are a popular snack and holiday treat during the winter months. They offer a unique nutritional composition and can be cooked a variety of ways.
  • All About Asparagus Created: Thursday, November 22, 2012 Updated: Wednesday, March 20, 2013
    Asparagus are spear-like green vegetables that are harvested through Spring and into early Summer.
  • All About Cranberries Created: Wednesday, November 14, 2012 Updated: Wednesday, March 20, 2013
    Cranberries are a small, tart berry that grown on low lying vines in northern climates. They are a regular part of traditional Thanksgiving feasts.
  • Balsamic Vinegar Grades Created: Wednesday, August 15, 2012 Updated: Wednesday, March 20, 2013
    There are three main grades of balsamic vinegar. The quality and methods used to make the vinegar can be deciphered by the wording on the label.
  • Oat and Oatmeal Varieties Created: Sunday, July 29, 2012 Updated: Wednesday, March 20, 2013
    Oats are a popular breakfast dish that comes in many forms.
  • What is Barley? Created: Saturday, July 21, 2012 Updated: Wednesday, March 20, 2013
    Barley is a cereal grain used in breads, beverages, and cereals.
  • What is Rye? Created: Friday, July 20, 2012 Updated: Wednesday, March 20, 2013
    Rye is a grain used to make bread, beer, whiskey, and other products. It is low in gluten and high in protein and other nutrients.
  • Cherry Varieties Created: Thursday, June 28, 2012 Updated: Wednesday, March 20, 2013
    Most cherries can be divided into one of two varieties: sweet or tart. Find out which is best for your recipe and what varietal to look for at the market.
  • What is Worcestershire Sauce? Created: Tuesday, June 19, 2012 Updated: Wednesday, March 20, 2013
    Worcestershire sauce is a savory, sweet, and tangy fermented sauce made from malt vinegar, anchovies, molasses, and other seasonings.

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