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  • Nitrate-Free Bacon

    We often see “no nitrates or nitrites added” bacon in the grocery store. How does it differ from regular bacon?

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  • The Importance of Freshly Ground Beef

    Is there any benefit to seeking out a grocer who offers freshly ground beef?

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  • The Gray Area of Salmon

    What is the gray area of flesh just below the skin of salmon, and is it best to remove it before serving?

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  • Explaining Chicken Nomenclature

    When shopping for whole chickens, how do chickens labeled "broilers," "roasters," and "stewing" birds differ?

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  • All About Meringue Powder

    What is meringue powder, and is it recommended?

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  • Baker's Percentages Explained

    Baking recipes are often presented in terms of "baker's percentages." Here we explain this system.

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  • Demystifing Black Garlic

    Packages of black garlic are popping up in the produce sections of grocery stores, but what exactly is it?

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  • How Browning Bread Enhances Flavor

    When it comes to bread, a nicely browned crust does more than just create a flavorful exterior.

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  • No More Soggy Pie Crust

    Pie crusts with fruit fillings often become saturated with juice when baking. Here's how to keep them from becoming sodden.

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  • Why Slow-Cook Onions in Oil?

    So many recipes calling for softening onions in oil over low heat, but is this really the best method?

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  • How to Dice Tomatoes

    Many recipes call for ripe tomatoes cut into 1/4-inch dice. Here's an easy way to produce uniform pieces.

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  • Keeping Scallions Fresh

    Too often we find that scallions go limp after just a few days in the fridge.

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  • The Best Way to Ripen Bananas

    Strategies for speeding ripening in bananas abound, but as we worked our way through over eight cases of fruit while developing our Ultimate Banana Bread, we found most of them ineffective.

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  • Preventing Leaks in Pie Crust

    Cracks in pies with custard or other wet fillings may seem like par for the course, but they don't have to be.

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  • Freezing Egg Yolks

    A lot of recipes call only for egg whites, but that doesn't mean you need to throw away all of the yolks.

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  • Quick-Chilling Wine

    When you don't have time to wait for a bottle of wine to chill in the refrigerator, here is a method to cool it down in a hurry.

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  • All About Common Fresh Chiles

    For many cooks, fresh chiles are a bit of a mystery. And it’s no wonder.

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  • Hot Properties of Chiles

    Chiles get their heat from a group of chemical compounds called capsaicinoids, the best known being capsaicin.

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  • Fresh Chile Prep

    In some chiles, the level of capsaicin is so high, it can actually irritate the skin.

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  • Roasting Chiles in the Oven

    Roasting fresh chiles releases their natural flavor compounds.

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  • Pantry Chile Products

    Here's a list of the chile products you should always keep on hand.

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  • All About Common Dried Chiles

    We gathered seven common dried chiles. Here are our notes on their appearance, flavor, and heat.

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  • Toasting Dried Chiles

    Just as roasting fresh chiles deepens their flavor, toasting dried ones improves their taste. Here's our recommended method.

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  • How to Make Your Own Chile Powder

    Grinding your own powder from freshly toasted dried chiles is easy and can make a compelling difference in recipes.

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  • How to "Dry-Clean" Your Spice Grinder

    The oils in dried chiles can cling to a spice grinder, even after you’ve wiped it with a brush or cloth. Since most grinders can’t be immersed in water, we developed a method to “dry-clean” ours.

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  • Rehydrating Toasted Dried Chiles

    Rehydrating dried chiles will mellow their taste.

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  • Roasting Chiles on the Stovetop

    Roasting fresh chiles releases their natural flavor compounds.

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2010

July/August

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