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The biggest difference I found in spaghetti sauce and marinara sauce is the use of oregino. Typically spaghetti sauce does not have oregino in it and a marinara sauce does which is usually what gives it is flavor.


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Cobbler is a funny creature. In general, even in the South, many cobblers only have a single, top, crust and it is usually not a pie-style crust. It is usually more biscuit like: From here They may also have a single top pie crust, either solid or latticed and some of them do have a double crust, though it doesn't usually come up the sides of the pan. ...


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I don't know of a specific formal term, but I'd use 'bulk' as both the noun and the verb ("bulk out the stew it out with potatoes", "the meatballs are bulked out with breadcrumbs") A quick Google for 'Bulk Out' reveals several dictionaries defining it exactly in this sense.


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I am going to go with ... Drumroll please ... Fillers credit to my girlfriend who helped me figure out the word I was looking for. Examples like you stated...starchy root veg in beef stews or the rice in black beans and rice. Though ingredients used to add color I would really call a garnish even if it's not placed on top of the finished product.


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I went to the dictionary for definitons of casserole and stew. As pointed out above, the main difference and the description, lies in the cooking vessel used. A casserole is a covered oven based dish whilst a stew is commonly stove-top, covered or not, using more liquid to cook the ingredients. Slow cookers arrived on the market. I supposed these would be ...


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My friend from Bangladesh claims that pasta is pasta but noodles are heaven! He tells me this after I tell him that noodles are pasta. We decided it wasn't worth arguing over, but still I believe all noodles are pasta whereas, some pasta may not be considered a noodle. If you like it, eat and enjoy it without a care as to what it is.


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Supplies (which is way too short of an answer for the site to accept on its own)


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This one's tricky, as there are some differences, but because different regions prefer one over the other, it's possible that some regions might conflate concepts under their preferred term. I thought I could easy answer the question, but a little bit of online research suggests it's pretty messy: Betty (aka Brown Betty) : Originally used a ...


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Some of the terms may be regional but they do generally describe variations on a theme. My general understanding of the differences are as follows: Cobbler - A cobbler is generally a thickened fruit mixture with scone or biscuit-like top crust. Cobbler crusts, notably "Texas cobblers" can also be made with thinner batters that soak into the filling more ...



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