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  • Ribs That Aren't

    Country-Style Pork Ribs recipe are more like pork chops than traditional spareribs or baby back ribs.

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  • Parmesan Rind Substitutes

    We wanted to know if the rinds from other aged cheeses could do the job usually reserved for Parmesan.

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  • Getting the Most out of Leeks

    Here's a few test kitchen tips for getting the most out of your leeks.

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  • The Mayo Advantage for Grilled Cheese

    Both butter and mayonnaise produce grilled-cheese sandwiches with crisp, well-browned exteriors.

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  • Low-Fat versus Nonfat Buttermilk

    Are low-fat and nonfat buttermilk interchangeable in recipes?

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  • Another Way to Thicken Soups

    We wondered if oats might work just as well as sandwich bread as a thickener in soups.

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  • Two Speedy Ways to Soften Butter

    A stick of butter takes about an hour to soften at room temperature, so we came up with two methods for speeding the process.

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  • A Better Way to Keep Dough from Sticking

    We discovered a better way to keep dough from sticking when rolling it out.

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  • Frosting Cakes with Flair

    Here are three easy techniques for finishing layer cakes with a polished look.

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  • Frosting Cakes with Flair

    Here are three easy techniques for finishing layer cakes with a polished look.

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  • Brining Beans in Half the Water

    Is a full gallon of brine really necessary for soaking a pound of dried beans?

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  • Don't Bother with a Dough Blade

    Are the dough blades that come with many food processors worth using?

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  • Why Burgers Need a Rest

    For perfect burgers (and buns), give them a rest.

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  • Why Gas Grills Need to Preheat Longer

    We call for preheating charcoal grills and gas grills for different amounts of time. Why the difference?

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  • Science: How to Slice Steak

    The way you slice steak can make all the difference. Here’s why.

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  • Carbon Steel versus Cast Iron

    Carbon steel is composed of roughly 99 percent iron to 1 percent carbon, while cast iron normally contains 2 to 3 percent carbon to 97 to 98 percent iron. Why does such a seemingly small difference matter?

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2015

September/October

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