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From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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Alex Advises: Pots and Pans in the Kitchen

As far as a set of pots and pans goes, I think a small, medium and large sauté pan and a large, heavy-bottomed pot for boiling a good amount of water for pasta and stocks are a great start to a collection.

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Hot Tips From Food Network Kitchens’ Katherine Alford: To cut down on roasting time for dense vegetables like carrots and potatoes, preheat a metal baking sheet or roasting pan in the oven for at least 10 minutes.

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Win This Thermo-Pot!

We're giving away a black + blum Thermo Pot Soup container to one lucky reader. To enter, let us know what soup you like to eat in the winter.

Vegetarian Pot Pie — Meatless Monday

Try Aida's Vegetarian Pot Pie from Food Network for an easy Meatless Monday meal. This pot pie boasts a veggie-packed center baked underneath a buttery crust.

Build a Better Pot Roast

Three ounces of chuck roast (the cut that makes the best pot roast) boasts 22 grams of protein and almost half of the recommended daily intake for iron.

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These weeknight recipes from Food Network can all be made using a single sheet pan.