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  • Taking the Bite Out of Radicchio

    The deep red color of radicchio adds much to a salad, but sometimes it tastes too bitter. Is there any way to tame it?

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  • How to Use Goat Butter

    Cheese shops have recently started carrying goat butter. Can it be used in the same way as butter made from cow’s milk?

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  • Resting Clabbered Milk

    Directions for making a buttermilk substitute by adding lemon juice to milk always call for letting the mixture sit for a while. Can you skip this rest if you're short on time, or is it important?

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  • Swapping Nut Butters

    Peanut allergies have become so commonplace. Can you substitute other nut butters for peanut butter in cookie recipes?

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  • Keeping Artichokes from Darkening

    It's believed that to keep artichokes from darkening, they must be stored in lemon water as soon as they are cut and then also cooked in lemon water. Are both steps really essential? And will vinegar work just as well?

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  • Plastic Wrap Safety

    Is it safe to place plastic wrap directly on the surface of still-warm, fatty foods such as puddings or pastry creams?

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  • How to Use Elephant Garlic

    Can you use enormous “elephant garlic” just like regular garlic?

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  • The Easiest Way to Quick-Chill Wine

    We've discovered an easy and effective technique for quick chilling wine.

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  • The Effect of Flipping on a Crisp Burger and Steak Crust

    Conventional wisdom dictates that hamburgers or steaks should be flipped just once halfway through the cooking period. Some experts, however, suggest that multiple turns yield a better crust.

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  • How to Make a Faux Pastry Bag

    If you want to make a recipe requiring simple piping—but you don’t own a pastry bag and tips, a zipper-lock bag can be fashioned into a substitute.

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  • Preserving Salt's Crunch

    We were disappointed when the flaky sea salt we sprinkled on fish fillets, steaks, and chicken breasts dissolved almost instantly in the food’s juices. So we went in search of a way to maintain the crunch.

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  • The Truth About Braising

    It’s a common misconception that braising—cooking food half-submerged in liquid in a covered pot at low heat—results in moister meat than dry cooking methods do. Here's the reality.

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  • Keys to Perfect Holiday Cookies

    Basic butter cookies are the perfect template for decorating—provided you start with a dough that’s tailor-made for rolling, cutting, and embellishing. Follow these guidelines for cookies that look their holiday best.

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  • Gussying Up Glazed Cookies

    With the right techniques, decorating cookies with ­colored glazes in different patterns is an easy way to create professional-looking results.

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  • Cookie Decorating Tips

    Here are some quick and easy decorating tips for your holiday treats.

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  • All About Carryover Cooking

    When you’re cooking an expensive roast, getting it to the table cooked just the way you like it is critical. To do that, you must hit the meat’s target temperature spot-on. Here's the best way to do that.

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  • Choosing the Right Roast

    Choosing the right roast is almost as important as deciding how to cook it.

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2011

November/December

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