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  • sugars
  • The methyl ketones and lactones also interact with the flavors developed through the Maillard reactions (browning reactions between sugars and proteins), creating flavor notes traditionally associated with caramels, pralines, and toffee. (webexhibits.org)
  • ingredient
  • In fact, the Environmental Working Group (the non-profit organization behind the annual dirty dozen list ) ranks natural flavor as the fourth most common ingredient across nearly 80,000 products in their FoodScores database, which rates foods based on nutrition, ingredient concern, and degree of processing. (cookinglight.com)
  • What consumers need to know is that "natural flavor" does not necessarily point to one single ingredient. (cookinglight.com)
  • cookbooks
  • Like many newer canning cookbooks, Little Jars, Big Flavors focuses on small-batch preserving (instead of the massive homesteader-sized projects in books from our parents' generation). (seriouseats.com)
  • tomatoes
  • However, they are smaller (which means more up-front prep work), and I often find that their flavor isn't as good as other tomatoes. (thekitchn.com)
  • Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds, then lift the tomatoes out with the slotted spoon and plunge them into the ice water. (thekitchn.com)
  • foods
  • This capacity is a wonderful boon to low-fat cooks, because, without it, we lose the fat-soluble flavors (which is why fat-free foods often taste boring). (blogspot.com)
  • recipes
  • Yet, while some of the recipes add an intriguing spice or two, the flavor profiles are generally familiar-you won't run into recipes for things like mole-infused zucchini or Cynar artichokes anywhere on these pages. (seriouseats.com)
  • Some excellent techniques, and really great recipes that will impress anyone you cook them for. (justthefood.com)
  • nicely
  • Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, until nicely browned. (nytimes.com)
  • taste
  • Once thing I couldn't taste before the cooking was the heat. (charcoalandmore.com)
  • sure sounds like frozen is the issue - at first I though perhaps the roux was not cooked a bit - it can have a "raw flour" taste if not - but with/without roux thickener seems to eliminate that. (cookingforengineers.com)
  • herbs
  • You can pay $15 or even $30 for a half-liter bottle of flavored oil, or you can pay for oil plus herbs plus bottle, more likely to be around $10 a liter, and wind up with something considerably better. (nytimes.com)
  • fact
  • In fact we like some of those flavors so much (thinking about chocolate) that it can cause us to have weight and other problems. (greatcookingtoday.com)
  • And this is in spite of the fact that my mother's California-French-Italian fusion cooking almost always contained wine! (blogspot.com)
  • minutes
  • The oil should be cooked five minutes, not "a minute or two," and it should be kept in the refrigerator no more than a week, not "a month or so. (nytimes.com)
  • To prepare, add noodle block to a pot of boiling water and cook for 3 minutes. (theramenrater.com)
  • make
  • When I make ginger oil, I can't wait to cook with it. (nytimes.com)
  • First though, I had to make use of some local kale before it's gone for the summer, and the Asian-Flavored Kale and Cabbage Slaw was a great place to start. (blogspot.com)