http://www.tasteofhome.com Over the years, our readers have shared thousands of practical tips along with their family favorite recipes. You'll find a new tip here each day to help you save time, save money or find new ways to use familiar ingredients. en-us Sat, 07 Nov 2009 06:00:00 GMT Sat, 07 Nov 2009 21:31:17 GMT http://blogs.law.harvard.edu/tech/rss http://feeds.tasteofhome.com/~r/taste-of-home/tip-of-the-day/~3/VcxKtraIR3E/Adam-s-Baby-Back-Ribs-with-Apricot-BBQ-Glaze Earthworks Cabernet Sauvignon 2007 (Australia), Aresti Carm&#232;nere Curic&#243; Valley 2006 (Chile)<img src="http://feeds.feedburner.com/~r/taste-of-home/tip-of-the-day/~4/VcxKtraIR3E" height="1" width="1"/> Sat, 07 Nov 2009 06:00:00 GMT http://www.tasteofhome.com/Cooking-Tips/EDWRR-Wine-Pairing/Adam-s-Baby-Back-Ribs-with-Apricot-BBQ-Glaze 0 image/jpeg 0 http://www.tasteofhome.com/Cooking-Tips/EDWRR-Wine-Pairing/Adam-s-Baby-Back-Ribs-with-Apricot-BBQ-Glaze http://feeds.tasteofhome.com/~r/taste-of-home/tip-of-the-day/~3/4mVzd105qKQ/Tips-for-Roasting-Duckling-and-Geese Ducklings and geese have more fat than other poultry. To remove the fat, prick the skin with a sharp tined fork before roasting to allow the fat to drain.<img src="http://feeds.feedburner.com/~r/taste-of-home/tip-of-the-day/~4/4mVzd105qKQ" height="1" width="1"/> Fri, 06 Nov 2009 06:00:00 GMT http://www.tasteofhome.com/Cooking-Tips/Poultry/Tips-for-Roasting-Duckling-and-Geese 0 image/jpeg 0 http://www.tasteofhome.com/Cooking-Tips/Poultry/Tips-for-Roasting-Duckling-and-Geese http://feeds.tasteofhome.com/~r/taste-of-home/tip-of-the-day/~3/4mVzd105qKQ/Tips-for-Roasting-Duckling-and-Geese With a baster, remove and discard fat from the bottom of the roaster as it accumulates during the roasting time.<img src="http://feeds.feedburner.com/~r/taste-of-home/tip-of-the-day/~4/4mVzd105qKQ" height="1" width="1"/> Fri, 06 Nov 2009 06:00:00 GMT http://www.tasteofhome.com/Cooking-Tips/Poultry/Tips-for-Roasting-Duckling-and-Geese 0 image/jpeg 0 http://www.tasteofhome.com/Cooking-Tips/Poultry/Tips-for-Roasting-Duckling-and-Geese http://feeds.tasteofhome.com/~r/taste-of-home/tip-of-the-day/~3/4mVzd105qKQ/Tips-for-Roasting-Duckling-and-Geese Because the drippings are very rich with fat, gravy is not usually prepared from roasted duck or goose.<img src="http://feeds.feedburner.com/~r/taste-of-home/tip-of-the-day/~4/4mVzd105qKQ" height="1" width="1"/> Fri, 06 Nov 2009 06:00:00 GMT http://www.tasteofhome.com/Cooking-Tips/Poultry/Tips-for-Roasting-Duckling-and-Geese 0 image/jpeg 0 http://www.tasteofhome.com/Cooking-Tips/Poultry/Tips-for-Roasting-Duckling-and-Geese http://feeds.tasteofhome.com/~r/taste-of-home/tip-of-the-day/~3/9mehTivno9k/Measuring-Shortening Press shortening into a dry measuring cup with a spatula to make sure it is solidly packed without air pockets. With a metal spatula or flat side of a knife, level with the rim. Shortenings come in sticks and may be measured like butter.<img src="http://feeds.feedburner.com/~r/taste-of-home/tip-of-the-day/~4/9mehTivno9k" height="1" width="1"/> Thu, 05 Nov 2009 06:00:00 GMT http://www.tasteofhome.com/Cooking-Tips/How-to-s/Measuring-Shortening 0 image/jpeg 0 http://www.tasteofhome.com/Cooking-Tips/How-to-s/Measuring-Shortening http://www.tasteofhome.com http://www.tasteofhome.com/App_Themes/TasteOfHome/Images/site/TOHheaderLogo.gif