Linda Larsen
School
University Of Minnesota, St. Olaf College
Expertise
Baking, Cooking, Specialty Ingredients
- Linda wrote a variety of pieces on convenient tricks for use in the kitchen. This includes an article on how to pit cherries with a paper clip.
- She also shared special insight into why celery and blue cheese with wings, somewhat like peanut butter and jelly, just go better together.
- Chefs aiming to perfect their brown butter preparation certainly benefited from Linda's "Tell-Tale Signs That Your Brown Butter Is Ready."
Experience
Linda is a journalist and home economist who has written 53 cookbooks on topics ranging from quick cooking to air fryers to slow cookers to health topics. She was the About.com Guide to Busy Cooks for 15 years, teaching people how to cook and developing original recipes. And she worked for the Pillsbury Company from 1987 to 2020, developing recipes in the test kitchens, and as a staff member on the Pillsbury Bake-Off. She is currently the editor of Food Poisoning Bulletin, a Google News site, writing about food poisoning outbreaks and food safety.
Education
Linda holds a B.S. with High Distinction in Food Science and Nutrition from the University of Minnesota. She also holds a B.A. in Biology from St. Olaf College.
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Stories By Linda Larsen
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Beans are so versatile and a great meat substitute. Who doesn't love a three-bean soup after all? But before adding them to a dish, you should be rinsing them.
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Pastry puff may be the bane of some bakers' existence. It's a challenging and tedious task, but what exactly is a rough pastry puff and how is it used?
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When it comes to desserts, there are many tips and hacks you can try. But meringue can be a bit difficult to master. The bowl your using can make a difference.
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Adding an umami boost is a great way to make your recipes a bit more flavorful, and it can be especially beneficial in soup. Here's how to do it.
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Are you an avid baker? If yes, you may have heard of blind baking, but if you haven't then you are missing out on baking the perfect pie crust.
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Ravioli is one of life's simple pleasures, and there are many kinds of pasta like it. Stuffed pasta is enjoyed in many ways but how do you know when its cooked?
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Making a perfect pie can be daunting for even the most seasoned baker. Discover how the temperature of one ingredient is an essential piece of the puzzle.
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Some say baking is therapeutic and others love the smell of warm cookies. Either way, baking hacks are always appreciated, and here's one to level a cake.
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Tomato soup is a relatively easy dish but if you use tomato paste, and you should be, there is a perfect time, and way, to add this ingredient.
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Fondant potatoes are a special French delicacy that sounds fancy but are easy to make. Simple enough to make as part of a meal, here's what makes them unique.
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Whether topping a homemade or store-bought dessert, there's nothing like a dollop of whipped cream. For the best whipped cream, stop using whipping cream.
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While all-purpose flour can be used for almost any baking, some recipes need a lighter touch. Here's an easy method to remember for substituting cake flour.
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Here's what aquafaba is and why you should be using it in your recipes.
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Lasagna comes in many shapes and forms. If you want an alternative to the classic recipe, here is the best protein pairing to complement white sauce lasagna.
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Diced, whole, crushed ... there are so many canned tomato varieties out there. Here's how to choose the right ones for chili, salsa, pasta sauce, and more.
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You can use all kinds of kitchen gadgets to make mashed potatoes. But there's one kitchen tool you should never use to make the classic side.
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Here's why celery and blue cheese go so well with buffalo chicken wings, along with how the appetizer came to be so popular in the first place.
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Here's what differentiates regular baking powder from its aluminum-free counterpart, along with what you should know before choosing one at the store.
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The air fryer is good for so many things. But did you know you can use this kitchen gadget to make crispy, crunchy cannoli shells? Here's how to do it.
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Ginger adds a zingy flavor to countless dishes. Here's how to peel fresh ginger with nothing more than a utensil you already have in your kitchen.
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If you're melting chocolate, even a couple of drops of water can make it seize. Here's what that means and how to avoid it the next time you're baking.
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If you don't have a chinois on hand for straining stock, don't worry. A simple coffee filter is all you need for beautiful, clear homemade stock.
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Here's how a simple desk staple could be the key to luscious cherries.
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Both almond and coconut milk are delicious, dairy free, and work well in most recipes. So how do you choose? What are the differences between the two?