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Saturday: Weekend

Mango chutney turkey burgers

By AMERICA’S TEST KITCHEN Sweet, spicy, fruity and jammy, mango chutney is a powerhouse ingredient common in Indian cuisine that can liven up even the most mild-mannered of dishes. We first tried packing some chutney into our Classic Turkey Burgers by mixing it with the ground turkey, but the chutney’s high sugar content caused the patties to burn. Simply moving the chutney from inside the burger to on top of it solved the problem. To complement the chutney we added some garam masala to the ground turkey, as well as a pinch of cayenne for a little fire. Stirring a little ...

Mobile apps help users find unsold food and reduce waste

By KIRSTEN GRIESHABER Associated Press BERLIN — After a long day at work, Annekathrin Fiesinger is too tired to consider making dinner at home. So the 34-year-old uses her smart phone to check nearby restaurants, hotels or bakeries in Berlin for food being sold for a discount at the end of the day. The part-time coffee shop worker, who is also studying for a degree in the science of ecosystems, is part of a growing movement of environmentally-aware people in Germany and beyond who are using apps to reduce food waste and try to cut down on climate-wrecking carbon emissions. While ...

Fish food

By AMERICA’S TEST KITCHEN A good salmon cake delivers rich flavor and tender texture; the best veers away from flavor-muting binders at all costs. We used a food processor to chop salmon into a mix of both fine and larger pieces for a varied and not overly dense texture. A single ...

Netherlands seed developer wins World Food Prize

By DAVID PITT Associated Press DES MOINES, Iowa — A seed developer from the Netherlands credited with introducing high quality disease-resistant vegetable seeds to more than 60 countries including the Philippines, Thailand and Indonesia was awarded the 2019 World Food Prize on Monday. Simon Groot, a sixth generation seedsman, began his search to create better vegetable seeds to help farmers in Southeast Asia in 1981 at age 47 after his family’s company was taken over by a larger corporation. He had learned 16 years earlier on his first trip to Indonesia that vegetable seeds ...

Throw a pork tenderloin on the grill and chill

By AMERICA’S TEST KITCHEN To turn a midweek dinner into something special, try cooking easy pork tenderloin on the grill. To produce beautifully browned pork with a rich crust and tender, juicy meat, we started with a simple dry spice rub to add flavor; sugar aided browning while cumin ...

Dutch-oven tacos

By AMERICA’S TEST KITCHEN Braising in a Dutch oven is often used for long, slow cooking, but it’s also well suited for quick weeknight-friendly dinners like this flavor-packed chicken taco filling. We built a savory, well-balanced braising base with smoky chipotle in adobo, ...