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Monk Fruit Is Nature's Zero-calorie Sweetener

recipes.howstuffworks.com/monk-fruit.htm

China banned export of the fruit in 2004, so you'll likely never try it fresh. But you've probably already had its extract and didn't even know it.

What's the Difference Between a Dugong and a Manatee?

animals.howstuffworks.com/mammals/dugong.htm

Their mamas may be the only ones who can tell them apart, but there are major differences between these cousins, one being the type of water in which they can survive.

Tiny Capers Pack a Big, Flavorful Punch

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Capers are actually the flower buds of the caper bush. So where does all that flavor come from?

Marzipan Is the Sweet Almond Treat You Need This Holiday

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Some form of marzipan can be dated back to ancient Egypt. But today this sweet confection is as traditional a holiday treat as they get.

Manischewitz: The Great History of the Not-so-great Wine

recipes.howstuffworks.com/food-facts/manischewitz.htm

This syrupy sweet wine is synonymous with Passover and other Jewish holidays. So why is it popular with so many people outside the Jewish community as well?

Flemish Giant Rabbits Are Docile Snuggle Bunnies

animals.howstuffworks.com/pets/otherpets/flemish-giant-rabbit.htm

Flemish giants, also known as "Flemmies," make great pets, but the question is, how did they get so big?

Capicola: The Italian Dried Meat Tony Soprano Called 'Gabagool'

recipes.howstuffworks.com/capicola-italian-cured-meat-must-try-next.htm

Capicola is an Italian cured meat that comes from a pig's shoulder. It's thinly sliced like prosciutto, but has its own distinct flavor.

5 Reasons to Blow Your Nose Gently

health.howstuffworks.com/human-body/parts/5-reasons-to-blow-nose-gently.htm

Nose blowing seems safe enough, but if you do it too hard, you might wind up with one of these unpleasant medical conditions.

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