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ARS researchers are mixing common cooking oils with natural waxes to create oleogels – which you can say is the secret sauce behind a healthier cooking oil.
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Sorghum bran could provide both good flavor and nutritional value to gluten-free breads.
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Buckwheat & Beans: Maltagliati Pasta
In this episode Executive Chef Jessica Botta demonstrates how to create buckwheat Maltagliati pasta. The dish is complemented by a savory bean, miso, and mushroom ragu, enhanced with dulse seaweed. Chef Botta is joined by Dr. Thomas Bjorkman from Cornell University to discuss the unique properties of buckwheat and its nutritional benefits.
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