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Full Story published 2/3/2010 12:00 AM
There's not a whole lot of high-end culinary wizardry involved in typical Super Bowl party foods. But since it's easy to end up with a bland batch of chili, soggy nachos and brown guacamole, we wondered if there were simple tricks to avoiding these common problems.
Full Story published 2/3/2010 12:00 AM
You've seen it on menus, you've read it in recipes, but, with its French name and "chef-y" connotations, it may still be a bit intimidating: creme fraiche.
Full Story published 2/3/2010 12:00 AM
Whether a refrigerator dies or you have a power outage, refrigerator food needs to stay 40 degrees or below and freezer food 0 degrees or below. You have about three hours for refrigerated foods to stay at a safe temperature and about 24 hours for freezer food.
Full Story published 2/3/2010 12:00 AM
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