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Never store garlic confit at room temperature, as this can promote the growth of Clostridium botulinum, a bacterium that produces potentially deadly neurotoxins. To minimize the risk of botulism, ...

Culinary creators Bruce Weinstein and Mark Scarbrough are the brains behind the cookbook Cold Canning, a guide to fairly easy food preservation that doesn’t call for traditional hot water processing.

Now that the prices for even basic staples like eggs are on the rise, you may assume you have to sacrifice your favorite luxurious dinnertime ingredients in favor of ramen and frozen vegetables. But ...