NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

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How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

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Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

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Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

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Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

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How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

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DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

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Popular in Food

The Power of Mushrooms

Mushrooms may deserve a spot on the list of cancer-fighting foods.

Dancing Mushrooms

Lovers of mushrooms know the magic these earthy delights bring to just about any dish. Now cancer researchers are beginning to uncover the potential of many mushrooms, including the common white button. Components of button mushrooms may help prevent breast cancer according to a study in the Journal of Nutrition. Estrogen promotes breast cancer cell growth in 60 percent of breast cancer patients, says lead researcher Shiuan Chen, Ph.D., of the City of Hope's Beckman Research Institute in California. Other mushrooms with similar effects include shiitake, portobello, and crimini.

Dancing Mushrooms

Additional anti-cancer properties of mushrooms may come from their ability to inhibit tumor growth by boosting the immune system. Plant chemicals called beta-glucans -- found heavily in maitake and shiitake mushrooms -- are believed to activate immune cells that fight infection.

Medically speaking, mushrooms are seasoned veterans. Compounds extracted from various mushrooms have been used in medicines in Japan for decades to treat some gastric and cervical cancers. Studies from Asia suggest that some of the plant chemicals in maitake and shiitake mushrooms also reduce the risk of coronary heart disease.

Nutritionally, mushrooms are rich in potassium and selenium, a trace mineral known for its antioxidant properties and tested recently for its ability to combat prostate cancer and cardiovascular disease. They are also rich in three important B vitamins: riboflavin, niacin, and pantothenic acid. These nutrients promote healthy skin and help regulate the nervous system.

Fresh mushrooms often have a more subtle flavor than dried mushrooms. The intense flavor of dried mushrooms makes them a terrific seasoning ingredient. When ready to use dried mushrooms, soak them in warm water until they are soft and pliable.

Shiitake mushrooms

Shiitake -- (shee-TAH-kay) These have a rich, earthy taste with a hint of smokiness. Let them strut in more intensely flavored dishes.

Maitake mushrooms

Maitake -- (my-TAH-kay) A meaty texture with a woodsy taste make these a good match for pasta, smoked meats, or risotto.

Enoki mushrooms

Enoki -- (eh-no-key) Heat tends to wilt and toughen these tiny mild mushrooms. Best served raw on salads.

Oyster mushrooms

Oyster -- With their mild flavor, these mushrooms do best in subtle souops or sautes.

Portobello mushrooms

Portobello -- These are the big humdingers that make good meat substitutes. Great on the grill or sauteed.

White button mushrooms

White button -- You'll have no trouble finding this common variety. Slice them for nibbling raw, or toss them in sauces or soups.

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