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In our last planned podcast, the Cuisine team runs through the 2022 Holiday/Winter issue loaded with Festive Takes on Tradition as our cover (and John) aptly notes. It's been a joy to share some behind the scenes insights with you all these past three years here on Must Love Food. We're proud of the issue we created, with you all in mind, and that goes for all of our issues. But with low listenership and other pressing matters in the kitchen, we're hanging up our headphones. We may be back for special podcasts - perhaps a run through of each issue - but for now we bit you farewell on this forum. Keep on cooking ... with us!
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Who wants to save time in the kitchen? Check out this episode where the Cuisine at Home staff has a lively discussion talking kitchen tips. Tips is one of, if not the most popular and well-read department in the magazine. Over the more than twenty six years of publishing Cuisine at Home, we've tested thousands of reader submitted tips and in this episode we chat about those we actually use. Give a listen so you can save yourself some time, too! And, if you have a kitchen tip you think is worth sharing, submit your tip today.
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The Cuisine team talks pantry cooking - how to stock to your pantry, fridge, and freezer, AND how to cook from it. Check out this episode and the article on our website, How to Stock Your Pantry, Fridge, and Freezer, to get you started today.
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Join the Cuisine team as they run through the Fall 2022 issue, hot off the presses! Loaded with seasonal recipes, this issue puts the cozy in comfort food. Grab your copy, listen in, and cook with us!
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Awww shucks, the Cuisine Team chats all things corn, some personal corny memories, favorite sweet and savory sweet corn recipes, and more. Dig into this episode with us then pop over to our website to grab some of our FREE corn-centric recipes while the sweet corn is fresh and the getting is good.
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The Cuisine Team chats about their favorite summer sippers while gushing about The Cocktail Workshop featured in the summer issue. Mix up your favorite libation and join us for this fun episode. Cheers!
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Mimosas or Bloody Mary's? That's the first critical question we dive into for this episode that's all about brunch. We give you some tips on ways to make many of our favorites ahead. Whether you're hosting a shindig or taking your party outside, check out this episode and visit our website for inspirational (yet oh-so-good!)) brunch ideas. Then come cook with us!
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The Cuisine Team runs through all 116 pages of the 2022 Summer issue. Loaded with fresh ideas for al fresco eating and keeping cool all season long - you won't want to miss this episode!
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The Cuisine Team is joined by Garden Gate magazine's Jennie Howell for a deep dive into the world of herbs. Fresh herbs are near and dear to our hearts and now is the time (for some herbs past the time) to think about setting up an herb garden so that you have fresh herbs all summer long. We talk a bit about what can grow together, soil mixes, sun, shade, and water, harvesting, and a bit about storing that plethora of parsley (and/or other herbs). Listen in, check out garden gate's and cuisine at home's websites, then get planting and cooking!
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April is here and it's the perfect time for spring cleaning! The Cuisine at Home staff talks about how to take a deep dive into cleaning up your kitchen this spring (or any time).
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The Cuisine Team takes a moment to celebrate 150 issues ... with pie! Teresa concepted the idea of remaking the banana cream pie from issue #1 and Robin stepped in to create not only a cover-worthy pie but a drool-worthy one, too! In other words, it tastes even better than it looks! With banana in every layer, you and yours will go bananas for it. And the entire Team shares some of their individual favorite recipes from over the years. You won't want to miss this episode. Here's to 150 issues. Listen in then come and cook with us!
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Just in time for National Hot Tea Month, the Cuisine at Home staff talks tea (and other warm winter beverages) - the different varieties, how they're grown, processed, and how best to brew and steep the different types. We share some tea memories and a few of our favorite foods we like to nibble on when enjoying the soothing elixir - perfect for chasing those cold winter blues away. Grab a cuppa, listen in, and check out our website for inspiration for your next tea party.
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Maddy, Robin, and Teresa walk you through the easy candy making article in the 2021 Holiday issue, featuring Marble Chocolate Bark, Nutty Penuche, Caramel Pecan Turtles, Munch Mix, and Toffee Squares. The trio also shares a few tips on candy making and gifting, as well as chats about the gingerbread cookies also featured in the 2021 Holiday issue. You can find even more candy and holiday sweets on our website.
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The entire Cuisine team reminisces about developing and creating the 2021 Holiday/Winter Issue. They point out some of their favorite recipes and a few fun things. This issue is loaded with great content. You will want to grab your copy and listen right along!
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The Cuisine team talks all things turkey - we get into what bird to buy (and how much to plan per person), how to defrost your bird (if you're buying a frozen bird), ways to cook it - basted, injected, wet brined, dry-brined, lacquered, spatchcocked, cut up, whole - you get the gist. And be sure to check out our website for our videos on how to spatchcock and how to carve a turkey, and while you're there, check out the bounty of side and dessert recipes we have, and more!
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The Cuisine culinary team dives into the world of homemade stocks and broths - the fundamentals for soups, stews, chilies, sauces, and more. And once you hear how simple homemade stock or broth is to make at home, we're sure you'll dive right in, too. Look for articles and recipes in our Fall and Holiday/Winter 2021 issues and be sure to check out cuisineathome.com for related articles and recipes, too.
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Pam, Maddy, and John share their love of cast iron - in its many forms - skillets, Dutch oven, grills, griddles, you get the gist. They give a quick tutorial on cleaning and seasoning and some of their favorite dishes to cook in these durable cooking vessels. Check out our website for a slew of recipes using cast iron and grab our Cast-Iron Cooking cookbook while you're there: cuisineathome.com
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The entire Cuisine at Home staff shares the highs (and lows) of the Fall 2021 issue. Loaded with seasonal comfort food - a trio of heirloom tomato recipes, warm soups, creamy pastas, hearty chili, seasonal stew, cheesy pizzas, fried chicken, a sheet pan meal that morphs into two more dinners, heart-healthy walnut recipes, fast fall meals that come together in 30 minutes or less, and an ethereal chocolate pumpkin mousse cake.
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