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                    [ArticleID] => 277703
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                    [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] => ) ) )
GARLIC HERB
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                (
                    [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
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