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  • All About Celery Root

    Celery root (also known as celeriac) boasts a crisp, firm, parsnip-like texture under its tough peel and a mild, celery-like flavor that sweetens with cooking.

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  • Getting Nondairy Milks to Froth

    When buying alternative milks that you want to froth, make sure gellan is on the ingredient list.

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  • Substituting Pecorino Romano for Parmesan

    Will Pecorino Romano work as a Parmesan substitute?

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  • A Different Way to Chop Onions

    The most widely known method for chopping an onion involves making a series of vertical and then horizontal cuts, the latter requiring cutting toward the hand holding the onion. Here’s a different method that’s just as fast but doesn’t require the horizontal cuts, which some cooks don’t like to make.

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  • Piquillos: More Than a Pricey Roasted Red Pepper

    Are piquillos, a pepper common in Spanish cuisine, worth the extra money over jarred roasted red peppers?

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  • Keeping Cookies Ship-Shape

    To find out how to ship cookies and bars so that they arrive in perfect condition, we made nine varieties and boxed them up in various combinations using different packing materials.

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  • Why a Square Baking Stone Beats a Round One

    While a round stone might seem practical since one of a baking stone’s most popular uses is baking pizzas, there are good reasons to opt for a rectangular model instead.

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  • Is Basting Really Worth It?

    Basting is a time-honored method for keeping a turkey or chicken moist—we wondered, though, if tradition has it right—so we ran a few tests.

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  • The Proper Way to Use a Probe

    A probe thermometer allows you to track the temperature of large roasts, turkeys, and chickens as they cook so that you don’t have to repeatedly open the oven door and test with an instant-read thermometer.

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  • How to Hack a Tart Pan

    A round tart pan’s removable bottom allows you to turn out beautiful crusts without marring the sides.

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  • Sourdough Starter Rescue Remedy

    Fortunately, a little love is all it usually takes to revive an ailing starter.

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  • Thawing Frozen Meat and Poultry

    We always thaw large cuts (entire roasts and whole birds) in the refrigerator, but we also use the quick-thaw method for cuts that are 1 inch thick or less.

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  • Shaken or Stirred? When and Why We Use Cocktail Shakers

    There are two main categories of cocktails: stirred drinks and shaken drinks. The way you make a cocktail depends on its contents.

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  • How To Use a Boston Shaker

    There are two main categories of cocktails: stirred drinks and shaken drinks. The way you make a cocktail depends on its contents.

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2016

November/December

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