There’s really no better authority on baking than Mary Berry, a woman who has sold more than 5 million cookbooks, was hands-down the best judge on The Great British Bake Off, and clearly understands the value of making your own marzipan.

The always impeccable 82-year-old has been described as the “Queen of Cakes” — a title she’s earned after spending the past 60 years teaching multiple generations of Brits how to bake. (The BBC has also called her “the doyenne of baking,” and, after googling the word “doyenne,” I realized how complimentary that was).

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Armed with a list after planning dinner, you hit the grocery store to pick up the ingredients. Yet despite knowing the specific cut of chicken you need to grab, you’re still a little confused. Of all the packs of thighs and breasts stacked in the meat case, how do you select the best package for your dinner?

It’s a topic that crosses my mind almost every single time I buy chicken. Here are the tips that make deciding a whole lot easier.

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There was no shortage of well-loved meatless meals this past March. Your favorites were a mix of hearty salads and crowd-friendly casseroles, with a few pizzas thrown in for good measure. Here are the 10 most-saved vegetarians recipes from March 2018.

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There are basic chicken recipes we all keep in our meal plan rotation — and then there are the chicken recipes that make you feel like a dinner genius. These 15 recipes are the latter.

They come together with minimal effort, yet deliver sophisticated flavor and sometimes an unexpected ingredient that makes your midweek meal feel pretty fancy (think: figs and balsamic glazed chicken, Arnold Palmer chicken thighs, or a vibrant coconut curry soup).

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Fact: There are several steals at Costco that are so cheap and versatile, it’s almost a shame not to buy them. While I don’t allow myself to buy the 10-pound tub of organic coffee every time I go (I know I’d never drink it all before it turned rancid), there are a few things I always buy. Bonus: They’re all $10 or less, and they help me stick to a healthy diet between trips.

Read about my favorite finds — and how I use them — below.

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We all can agree that there are nights when dinner has to come together as quickly as possible. Whether it’s because we have other commitments we have to attend to or we’re rolling through the door late and are starving, having fast meals to lean on is always a saving grace. These particular recipes speak to those who are trying to eat fewer carbs — maybe they’re on a keto diet, or just feel better when they limit them.

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Sometimes a basic vinaigrette just won’t do. Sometimes we need a velvety, creamy dressing drizzled on our greens. And yet ranch dressing can sometimes feel a little … salad-bar-at-the-steakhouse? Occasionally, yes, I love it. But this dressing, well, this has a little more ooh-la-la in its favor. And it’s so, so easy.

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When you go to a great bar, you know what to order. Whether it’s a vintage Champagne, locally brewed beer, or the joint’s signature molecular gastronomy cocktail, you know you’re getting a great drink of some sort.

But what about when you aren’t at a destination bar? When you’re just looking for a drink before a concert, when you’re on the road and looking for anywhere to rest your weary feet, or when you need to whet your whistle in a dodgy part of town? That’s where the rest of the bars come in. Not just the dive bars — the questionable bars; the ones that pop up in touristy locations; the ones that look really old or like they try too hard. You know the type.

What do food and drink people order when they find themselves in these locales? Here’s what we found out.

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Winter is acting like that clueless party guest who just will not leave, even though we’ve put away all the food and keep gesturing towards the door. Just when we think he’s gone and we can all get ready for spring, winter comes bursting back in as though he just thought of another story we all have to hear right away.

But the one upside to this deeply annoying weather pattern is that it is the perfect season for risotto. The grocery stores and farmers markets are all full of gorgeous fresh vegetables, but it’s still chilly enough that a hearty, creamy, slow-cooked risotto sounds very appealing.

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The bok choy at my local Japanese market looked so fresh and green the other day that I had to pick some up. I also scored a few packets of fresh udon noodles and a bunch of spring onions. Cooked in some chicken broth back home, I had a very satisfying bowl of soup within 15 minutes of walking in the door.

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