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Ultimate Berry Fool |
| Most fools are soupy and loose, with dull, overcooked fruit. The secret to a fool that’s both creamy and intensely fruity is in how you thicken it. |
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| Ultimate Berry Fool |
| Most fools are soupy and loose, with dull, overcooked fruit. The secret to a fool that’s both creamy and intensely fruity is in how you thicken it. |
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A Better Way to Grill T-Bone Steaks |
| At $25 per steak, charring a rich T-bone is an unacceptable—but frequent—outcome. For grilled steak perfection, we look to a Florentine prototype. |
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| A Better Way to Grill T-Bone Steaks |
| At $25 per steak, charring a rich T-bone is an unacceptable—but frequent—outcome. For grilled steak perfection, we look to a Florentine prototype. |
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Introducing Mexican Pulled Pork |
| Like the best barbecue, Mexico’s version of pulled pork offers fall-apart chunks of crisp meat—but without the hassle of tending a fire. |
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| Introducing Mexican Pulled Pork |
| Like the best barbecue, Mexico’s version of pulled pork offers fall-apart chunks of crisp meat—but without the hassle of tending a fire. |
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Perfecting Oatmeal Snack Cake |
| A caramelized broiled icing is the crowning glory on old-fashioned oatmeal cake. But what good is a great icing if the cake itself is dense and gummy? |
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| Perfecting Oatmeal Snack Cake |
| A caramelized broiled icing is the crowning glory on old-fashioned oatmeal cake. But what good is a great icing if the cake itself is dense and gummy? |
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Perfecting Creamy Tomato Pasta |
| Combining tomatoes and cream can result in a tinny-tasting mixture more akin to canned soup than pasta sauce. What’s the secret to a successful marriage of the two? |
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| Perfecting Creamy Tomato Pasta |
| Combining tomatoes and cream can result in a tinny-tasting mixture more akin to canned soup than pasta sauce. What’s the secret to a successful marriage of the two? |
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Flavorful Poached Salmon |
| Poaching rarely lives up to its promise to produce silken, delicately flavored fish. We set out to eliminate chalky, tasteless poached salmon for good. |
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| Flavorful Poached Salmon |
| Poaching rarely lives up to its promise to produce silken, delicately flavored fish. We set out to eliminate chalky, tasteless poached salmon for good. |
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Best Hummus |
| Hummus requires only a handful of ingredients and a few minutes to make—but that doesn’t mean it’s going to be good. |
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| Best Hummus |
| Hummus requires only a handful of ingredients and a few minutes to make—but that doesn’t mean it’s going to be good. |
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French-Style Stuffed Chicken Breasts |
| French chefs use a forcemeat stuffing to transform ordinary chicken breasts into a four-star affair. We wanted the same effect without the fuss. |
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| French-Style Stuffed Chicken Breasts |
| French chefs use a forcemeat stuffing to transform ordinary chicken breasts into a four-star affair. We wanted the same effect without the fuss. |
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Chicken Saltimbocca Done Right |
| Adaptations of this Italian classic smother it in breading, stuffing, and cheese. We wanted a dish that would give the chicken, prosciutto, and sage their due. |
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| Chicken Saltimbocca Done Right |
| Adaptations of this Italian classic smother it in breading, stuffing, and cheese. We wanted a dish that would give the chicken, prosciutto, and sage their due. |
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Crisp-Skinned Roast Chicken |
| Years ago, we developed an ideal roasting method for tender, juicy meat. Now could we figure out how to get super-crisp skin? |
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| Crisp-Skinned Roast Chicken |
| Years ago, we developed an ideal roasting method for tender, juicy meat. Now could we figure out how to get super-crisp skin? |
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Rethinking Mashed Potatoes |
| Spuds boiled in their jackets make great mashed potatoes. But who wants burnt fingers from peeling hot potatoes before dinner? |
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| Rethinking Mashed Potatoes |
| Spuds boiled in their jackets make great mashed potatoes. But who wants burnt fingers from peeling hot potatoes before dinner? |
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Fluffy Yellow Layer Cake |
| Box mixes are famous for engineering cake with ultralight texture. We set out to make an even fluffier cake—without chemicals and additives. |
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| Fluffy Yellow Layer Cake |
| Box mixes are famous for engineering cake with ultralight texture. We set out to make an even fluffier cake—without chemicals and additives. |
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Hearty Tuscan Bean Stew |
| In Tuscany, creamy, flavorful beans transform rustic soups and stews into something special. We were determined to avoid tough, exploded beans. |
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| Hearty Tuscan Bean Stew |
| In Tuscany, creamy, flavorful beans transform rustic soups and stews into something special. We were determined to avoid tough, exploded beans. |
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How to Make Meringue Cookies |
| These classic cookies can have a Styrofoam-like texture and a saccharine-sweet flavor. How could we avoid these pitfalls? |
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| How to Make Meringue Cookies |
| These classic cookies can have a Styrofoam-like texture and a saccharine-sweet flavor. How could we avoid these pitfalls? |
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Perfecting Oven-Roasted Salmon |
| Most recipes for salmon create either a nicely browned exterior or a silky, moist interior. Why shouldn’t we have our salmon both ways? |
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| Perfecting Oven-Roasted Salmon |
| Most recipes for salmon create either a nicely browned exterior or a silky, moist interior. Why shouldn’t we have our salmon both ways? |
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Simple Italian-Style Meat Sauce |
| In this country, meat sauce usually means a hastily made dish with rubbery ground beef and no flavor. We wanted something simple—but a lot better. |
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| Simple Italian-Style Meat Sauce |
| In this country, meat sauce usually means a hastily made dish with rubbery ground beef and no flavor. We wanted something simple—but a lot better. |
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