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  • 4 Ways to Make Edible Fake Blood

    Sara Bonisteel

    It's that time of year when tween boys like to get gory, and often that means capsules of nasty fake blood.

    This year, we decided to come up with five fun ideas for edible fake blood.

    See more: The Secret to Stress-Free Weight Loss

    Ketchup Straight out of the bottle.
    Pros: It's got that umami taste we know and love. Cons: It's bright red ketchup.

    Sriracha Straight out of the bottle.
    Pros: Even faker looking fake blood! Cons: Get it in your eye and you'll be screaming like a banshee.

    See more: Delicious Lunch Box Recipes for Kids

    Chocolate and Strawberry Syrup
    Mix 2/3 cup of chocolate syrup with 1/3 cup of strawberry syrup. Pros: Chocolate! Cons: Sticky.

    Our Sugary Fake Blood
    It's a corn syrup-based concoction that uses a bit of food coloring and corn starch for heft.

    See more from Epicurious:
    Indulgent, Delicious Breakfasts
    Your New Favorite Chicken Recipe
    Quick and Easy Dinners
    Taste Test: 3 Addictive Peanut Butters

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  • Food Phobias

    Kendra Vizcaino-Lico

    Romulo Yanes

    As Halloween approaches I can't help but think about the scary things that give people a fright and make their skin crawl. And, it's not just ghosts, monsters, and witches that come to mind. There are plenty of everyday things lurking in kitchens and on plates that freak people out.

    One of my biggest fears is of the "eyes" that grow on potatoes. As a child, when I found out what the little green growths were called, I was terrified that the old potatoes were watching me. I now know that the potatoes can't see me, but that doesn't make them any less scary or gross. I still can't touch a potato that has the creepy little sprouts on them.

    See more: The Secret to Stress-Free Weight Loss

    I worried that my aversion to certain eerie eats was just a strange idiosyncrasy, but I found out that many people have food fears. A good friend of mine told me that he is afraid of whole fish and has been plagued by nightmares of them his whole life. Walking into a seafoodRead More »from Food Phobias
  • The Tricks to Know Before Making Fish and Chips

    Kemp Minifie

    Fish and chipsFish and chipsWhen it comes to frying anything in a batter, I'm crazy about a beer batter, which in its simplest form is all-purpose flour and beer in roughly equal quantities (depending on how you measure your flour, you may need a bit more liquid to get to a pancake batter-like consistency). It's what I use on squash blossoms and they fry up super-crisp every time.

    But I was curious to see how other cooks and chefs do it. On, Bon Appétit has a recent recipe that uses a mixture of beer and club soda in the batter, but the recipe also includes baking powder as well as baking soda and malt vinegar (the baking soda and vinegar add extra bubbles beyond the baking powder). The flour+ baking powder+ salt combo mimics self-rising flour. I'd had a good experience with fried chicken coated in self-rising flour, so that was definitely worth a try.

    When in doubt, at least about fish, I turn to Fish Without A Doubt by Rick Moonen, the chef/owner of RM Seafood in Las Vegas and

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  • Drinking While Pregnant

    Michael Y. Park

    An American friend living in Europe came across one of the starker cultural differences between our Old World cousins and us when she became pregnant. While her new condition automatically meant, for her, politely declining wine, beer and liquor, her French sister-in-law, painfully gravid at eight months, was still filling up her wine glass and smoking like a chimney.

    Both my friend and her sister-in-law have since had beautiful, healthy babies. The sister-in-law's takeaway? Drinking while pregnant isn't that big a deal. My friend's conclusion? Her sister-in-law was lucky.

    See more: The Secret to Stress-Free Weight Loss

    They're smart enough not to turn a difference of opinion on medical matters turn into a family feud, but for those of us who don't have to see each other on holidays, the question of whether you can safely drink while pregnant can be as divisive as the government shutdown or Obamacare. Even obstetricians aren't in lockstep--only two-thirds

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  • TV Dinners: A "Parks and Recreation" Menu

    Kerry Acker

    Treat yo'self to a Pawnee-themed evening with our recipes

    We've got tons of great meal ideas on our Parks and Rec TV Dinner menu, most of them Ron Swanson-related (Bacon Deviled Eggs! Bacon-Wrapped Shrimp! Rib-Eye Steaks!). But--c'mon--how great does waffles-for-dinner sound? (And Crispy Cornmeal-Bacon Waffles would make for an excellent Ron Swanson-Leslie Knope mashup. After all, as Leslie says, "We need to remember what's important in life: friends, waffles, and work. Or waffles, friends, work. Doesn't matter, but work is third.").

    But we could also do up some fry-fry chicky-chick in honor of Tom Haverford. Or have a calzone as we dream about Ben and his amazing butt.

    Then again, I might cave from all the food pressure and just have a glass of Lagavulin and some bananas. Because bananas and Ron Swanson.

    What are you guys eating and drinking to celebrate?

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  • 4 Food Apps You Need to Download ASAP

    Joanne Camas

    We never rest, you know. We're constantly adding recipes to our database, researching and writing primers and guides, and generally keeping up with new digital developments related to food and drink.

    Here, four destinations we've enjoyed this week:

    The Guardian has a new widget called Roll Your Vice, designed to show how much you can save by skipping that expensive morning coffee or bringing your lunch to work. You select a category (or enter your own), add the price, and hit the button to find out how much that change would net you in savings each year. Depressing or cool, depending on your willpower.

    See more: Indulgent, Delicious Breakfasts

    You might want to start putting those savings from coffee or lunch into a jar, because in November you'll be introduced to Prep Pad, a cool new kitchen scale. "The user specifies what foodstuff/liquid they are weighing in the app, either by manually selecting it within the app, or scanning a product barcode, or there's also

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  • The BEST Pizzas in America

    Dining critics in New York, Chicago, Philly, and beyond recommend the best pizzas across the United States

    America can't get enough of pizza. From sloppy with sauce to boho and blistered, this humble pie has major star power, however you slice it. Neighborhood and regional pizza rivalries can make the whole Yankees-versus-Mets thing look like child's play, so we asked the big kids on the block-respected dining critics from coast to coast-to report in on their city's best. Is deep-dish passé? Does pepperoni stand a chance against house-cured bacon? Can Naples and its faithful be beat? Where is Gruyère trending up? And what about Brussels sprouts?! Read on for the best big-city pies in America, courtesy of our expert correspondents in Atlanta, Boston, Chicago, Dallas, Los Angeles, Miami, New York, Philadelphia, Seattle, and the Twin Cities.

    See more from Epicurious:

    Make a Better Roast Chicken

    Easy Family Dinners

    25 Sandwich Makeovers

    The Secret to Stress-Free Weight Loss

    Read More »from The BEST Pizzas in America
  • Make a Healthy Lunch with Leftovers

    Megan O. Steintrager

    I often say that the only people who don't like leftovers are those who don't have to cook for themselves. I have no problem eating the same dinner two or three nights in a row, but since our current Doable Challenge is about Healthy Homemade Lunches, this week I'd like to focus on leftovers for lunch rather than dinner. Having a healthy midday meal can be as simple as doubling up on a healthy dinner that reheats well, like soup, stew, or chili, or making extra of a pasta or pilaf that tastes as good at room temperature as it does hot. Or, you can make a double, triple, or quadruple batch of staples like grains, pasta, or beans, to be used through out the week. I also often use a number of different leftover "scraps" (a bit of cooked fish, chicken, or steak, a hard boiled egg, roast vegetables) along with some quinoa or whole wheat pasta and greens to make a hearty salad for lunch. Registered dietitian Tina Ruggierio, who I interviewed for the lunch challenge, takes

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  • Takeout Fake-Out: Orange Chicken at Home

    Kemp Minifie, recipe by Genevieve Ko

    Make a dynamite homemade version of classic orange chicken with ingredients found at your supermarket-no wok required

    Chinese Orange ChickenChinese Orange Chicken

    On busy nights, it's understandable why so many of us resort to ordering takeout. It's so darn easy. But there are downsides, including the fact that food tastes best when freshly made. In reality, the longer the span of time from stove to table, the less ideal our favorites become. One dish that suffers from travel time is Chinese orange chicken.

    For more about orange chicken, including tips on frying and making the sauce, see Takeout At Home: Chinese Orange Chicken.

    yield: 4 servings
    active time: 35 minutes
    total time: 35 minutes

    For the chicken:
    1 pound boneless, skinless chicken thighs, patted dry and cut into 1 1/2-inch pieces
    1 teaspoon soy sauce
    1 teaspoon Chinese Shaoxing wine or dry sherry
    1/2 cup cornstarch
    About 2 cups canola oil for frying

    For the orange sauce:
    2 oranges
    2 teaspoons cornstarch
    1 tablespoon canola oil
    2 cloves

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  • Potatoes: Everything You Ever Wanted to Know

    Esther Sung

    A visual guide to potatoes, in season nowA visual guide to potatoes, in season nowPotatoes are the most consumed vegetable in the United States-roughly 113 pounds per person in 2010-and they're quickly gaining popularity as the most popular food staple in the world, right behind rice. Clearly people don't love the spud because of its looks: Eye candy it's not, with its lumpy shape and bland coloring. Potatoes are also not superconvenient to eat, since they have to be cooked. But in their favor, potatoes are easy to grow and produce a large yield. They're nutritious-high in potassium, vitamin B6, and vitamin C, while sweet potatoes score high on vitamin A and beta-carotene. And then there's the taste. Cooked, the vegetable is transformed from something inedible into one of life's most delicious foods in the form of potato chips, gratins, gnocchi, hash, latkes, samosas, and pierogies. They're used in casseroles, soups, and salads, and can be baked, boiled, fried, and steamed, just to name a few ways to prep them. And unlike so many other types of produce,

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