+ Follow GUILTLESS CHOCOLATE CAKE Tag
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 277703
[Title] => Recipe time
[Summary] => There’s a new trend in TV cooking demos: chefs hardly ever list down measurements of ingredients, which means everything is seasoned "to taste". Of course, that is good for those who have been cooking for a long time, making them use their ‘gut’ feeling or a trained taste to determine the quantity of various elements to put into a dish. Beginners, though, will still need exact weights and measures. But one needs to suit the flavor to one’s taste, hence there is a "correcting" process once the food is nearly done.
[DatePublished] => 2005-05-15 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[1] => Array
(
[ArticleID] => 277843
[Title] => Recipe time
[Summary] => There’s a new trend in TV cooking demos: chefs hardly ever list down measurements of ingredients, which means everything is seasoned "to taste". Of course, that is good for those who have been cooking for a long time, making them use their ‘gut’ feeling or a trained taste to determine the quantity of various elements to put into a dish. Beginners, though, will still need exact weights and measures. But one needs to suit the flavor to one’s taste, hence there is a "correcting" process once the food is nearly done.
[DatePublished] => 2005-05-15 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
)
)
GUILTLESS CHOCOLATE CAKE
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 277703
[Title] => Recipe time
[Summary] => There’s a new trend in TV cooking demos: chefs hardly ever list down measurements of ingredients, which means everything is seasoned "to taste". Of course, that is good for those who have been cooking for a long time, making them use their ‘gut’ feeling or a trained taste to determine the quantity of various elements to put into a dish. Beginners, though, will still need exact weights and measures. But one needs to suit the flavor to one’s taste, hence there is a "correcting" process once the food is nearly done.
[DatePublished] => 2005-05-15 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[1] => Array
(
[ArticleID] => 277843
[Title] => Recipe time
[Summary] => There’s a new trend in TV cooking demos: chefs hardly ever list down measurements of ingredients, which means everything is seasoned "to taste". Of course, that is good for those who have been cooking for a long time, making them use their ‘gut’ feeling or a trained taste to determine the quantity of various elements to put into a dish. Beginners, though, will still need exact weights and measures. But one needs to suit the flavor to one’s taste, hence there is a "correcting" process once the food is nearly done.
[DatePublished] => 2005-05-15 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
)
)
abtest
