A character puts (or takes out) some cookies in (from) the oven, which is shaped like a house to represent the time we're spending at home during the pandemic.
A character puts (or takes out) some cookies in (from) the oven, which is shaped like a house to represent the time we're spending at home during the pandemic.

Renee Horton has spent a lot more time than usual in her kitchen this year.

Horton, a NASA engineer from New Orleans, has been working from home almost exclusively since March. With her desk just steps away from her home’s kitchen, she often tries out new vegan recipes and also makes her classic comfort food staples in between video meetings.

For Horton, cooking during the coronavirus pandemic has meant consistency at a time when everything has changed.

“I think I ate chicken and waffles at the beginning because that was, like, my true comfort food,” Horton tells NPR.

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You don’t need me to point out how much COVID-19 took away from all of us in 2020, but in a bizarre twist, the challenges of quarantine might have inadvertently pushed one genre to the next tier of excellence. Cooking shows — whether hosted on Food Network, HBO Max, or YouTube channels — nimbly adjusted to home kitchens where chefs finally had to confront the reality home cooks faced every day. More than that, the format of cooking shows like Selena + Chef or Amy Schumer Learns to Cook helped professional chefs react on the fly to a novice’s

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Food & Cooking,Best Diet,Best Restaurants,chinese food menu,Recipes foodA platform for experimenting with new flavors and dishes, in addition to elements of service, design and décor. People who observe the volumetrics food plan—additionally tied for fifth place—are advised to pay attention to the vitality density in meals, which is the variety of energy in a certain amount of food. Foods which have high energy density can have a number of calories for a bit of amount of food, whereas low power density meals have fewer calories for more meals.

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We could all take a leaf out of grandma’s cookbook from time to time. Whether it’s on avoiding food waste, whipping up exceptional loaves of bread and cakes, or feeding a crowd, she likely has some stellar cooking advice. Here we round up some classic tips that prove grandma always knows best.



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Sure, they might seem a little old fashioned but these little dishes help ensure your butter is always

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Crispiness is almost entirely due to the starch in potatoes, says Joseph Provost, a chemistry and biochemistry professor at the University of San Diego who co-wrote “The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking.” The two main molecules of that starch, a type of carbohydrate, are amylose and amylopectin, deposited in solid granules throughout the plant. When potatoes are heated, especially in the presence of water, those granules release the starch molecules, which absorb water and swell up (this is called gelation). The starches start cross-linking in a layer on the outside of the

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