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Archive Home > 2010 > March > 09 > Not much sugar, plenty of spice

Not much sugar, plenty of spice

Savory baking uses familiar techniques, but new flavors

By Alison Highberger / The Bulletin
March 9, 2010

If you only bake desserts and breakfast sweets, you're missing out.

There's a whole world of savory baking waiting for you that has nothing to do with sugar. It's all about herbs and spices, mushrooms, cheeses, vegetables, nuts and meats.

“Savory baking is for people who like to cook, but would....

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