How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

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How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

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Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

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Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

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Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

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Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

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Popular in Food

How to Chop Leeks

A relative of both garlic and onion, leeks have a milder flavor that's distinctive in all sorts of dishes. Leeks look like a larger version of a scallion, and need to be trimmed and cleaned before chopping.

The leek is a favorite vegetable of the British, French, and Italians, who have countless ways of serving this cylindrical stalk with layered green leaves. Leeks are usually cooked before eating and are enjoyed either warm or cold. Dirt tends to get in between the layers, so make sure you give your leeks a good rinse before using.

Purchasing and Storing Leeks

Leeks are generally available year-round. They should be crisp and healthy looking. Those smaller than 1-1/2 inches in diameter are more tender than larger ones. Store leeks in a plastic bag in the refrigerator for up to 5 days.

How to Slice a Whole Leek

Place the leek on a cutting surface. Using a chef's knife or large knife, cut a thin slice from the root end. Cut the dark green, tough leaves off the end and discard. Remove any wilted leaves from the remaining light-color section. This is the section of the leek that is tender and best for cooking. Hold the leek with one hand and cut it into slices of the desired thickness using the chef's knife. Place the slices in a colander and rinse thoroughly under cool running water. Drain the slices on paper towels before using.

How to Halve, Wash, and Chop a Leek

1. Another popular way to use a leek is to slice it in half lengthwise all the way through the root end with a chef's knife. Some recipes call for halved leeks. This is also a first step before chopping or slicing into half-moon shapes.

2. Before using the leek halves, wash them thoroughly to remove any dirt from between the layers. Hold each leek half under the faucet with the root end up. Rinse the leek under cool running water, separating and lifting the leaves with your fingers to make sure the dirt is flushed out. Drain on paper towels.

3. To slice or chop the leek halves, place each half, cut-side down, on a cutting surface. Hold the leek half with one hand and use a chef's knife to chop or cut it into slices of desired thickness.

Leek Recipes to Try:

Herbed Leek Tart

Mushroom, Leek & Seafood Chowder

Apple, Bacon & Leek Bread Pudding

Herbed Leek Gratin


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