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

Pick a Peppercorn

Here's a handy hue-by-hue guide all about peppercorn.

Reach for a pepper mill or mortar and pestle, and start releasing the pungent aromatics locked inside the colorful dried berries of the pepper plant. You'll find most of these varieties at the grocery store or a gourmet shop. Store them tightly sealed and grind only as much as you'll use.

Green Peppercorn

Green peppercorns

Green peppercorns are picked when the berries are young and still green. They have a fresh, herbal, delicate taste. Sprinkle them on any potato dish, or stir them into cream-based soups and sauces.

Green Peppercorn in Brine

Green peppercorns in brine

Green peppercorns in brine preserves the peppercorn's delicate flavor. Used mostly for cooking, not flavoring, the brined variety earned its culinary gold stars in a classic dish, steak au poivre.

Pink Peppercorn

Pink peppercorns

Pink peppercorns aren't peppercorns at all; they are dried berries from a schrub native to Reunion Island in the Indian Ocean. Their sweet, candied taste adds elegance to tropical fruits, poached pears, and chocolate.

Rainbow Blend

Rainbow Blend

The Rainbow blend is sometimes considered purely decorative, but in truth it offers a nicely balanced range of flavor from sweet to spicy and has a heat level that sticks with you but doesn't burn.

Black Tellicherry Peppercorn

Black Tellicherry peppercorns

Black Tellicherry peppercorns have the most heat. Hearty and rich in flavor, they are harvested when the pepper berry is just ripening. Use this stimulating pepper to flavor meats, mole, and red wine sauces.

White Peppercorn

White peppercorns

White peppercorns are dried, fully ripened berries that have had their black hulls removed. Their clean, spicy flavor, reminiscent of roasted nuts, is a good choice for salads and creamy cheeses.


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