Low-Calorie Recipes: Smoked Fish Dip
Healthy Makeover Recipes: Healthier Easy Baked Tilapia
Healthy Appetizers: Apple Butter the Easy Way
Christmas Around the World
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Finding the Christmas Spirit in Thailand Christmas Around the World
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How We Celebrate Christmas in Rwanda Christmas Around the World
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My Family’s Christmas in Italy Christmas Around the World
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My Christmas in Mexico City Christmas Around the World
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Christmas Food of the Philippines Christmas Around the World
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An Irish Christmas Christmas Around the World
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One Memorable Christmas in India Christmas Around the World
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Champagne, Foie Gras and Père Noël: Christmas in Paris Christmas Around the World
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Our Montréal Christmas Traditions Christmas Around the World
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How We Celebrate Christmas in Lebanon Christmas Around the World
10 Things You Loved in April — The Kitchn’s Best of 2013
What did you want to cook, eat, and read about through the months of 2013? We always find it instructive and entertaining to look back over the past year and see what you loved.
In April, it was a video showing what 200 calories actually looks like, plus food writers’ favorite 3-ingredient cocktails, my own IKEA kitchen renovation reveal, and baked ricotta — the best appetizer you haven’t met yet.
75 Expert Essential for Home Cooks in 2013 — The Kitchn’s Best of 2013
From professional chefs, to wildly popular cookbook authors, and also TV food personalities – they all find time to cook at home. Even though home cooks might not necessarily be their target audience in their professional life, we can learn a lot from their kitchen wisdom.
The 15 posts included in this roundup are the popular posts in the Expert Essentials series from the last year. From the importance of keeping your knife sharp, to aiming for simple, nurturing cooking at home, each expert gave 5 (and sometimes more) essential lessons for the home cook.
What Are Some Awesome Ways to Use Up My Homemade Cranberry Sauce? — Good Questions
Q: I made a fabulous ruby port and fig cranberry sauce for Thanksgiving. I must have done something a little bit wrong, because I ended up with a very saucy sauce. I drained off some of the excess and saved it, and now I have this super yummy thin winey, figgy, cranberry sauce. Any ideas for turning it into a yummy meal?
15 Products We Tried and Tested This Year (And Others We Just Loved) — The Kitchn’s Best of 2013
We love products here at The Kitchn, and we never cease to get excited when we test one out and discover our lives changed. (Our reviews of Fissler’s pressure cooker, Breville’s wafflemaker, and the Vitamix come to mind.) Here’s a look back at some of the kitchen tools we reviewed this year, as well as a few of our favorite product roundups, from salt cellars to butter keepers, ceiling pot racks, timeless tea kettles, and more.
Expert Advice: Tips From People Who Really Know Their Stuff — The Kitchn’s Best of 2013
We are always on the hunt for for tips that are fresh, a little surprising and truly helpful — in short, the kind of advice you get from an expert. This year we talked to pastry chefs, food scientists, cookbook authors and others, gathering their best tips for perfect turkey roasting, easier party planning, better pickle-making, and much more. From tips for taking better food photos when you travel to Wylie Dufresne’s gravy guidance, here are ten of our favorite bits of expert advice from 2013.