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  • Grilled Pork Loin with Apple-Cranberry Filling

    Our moist stuffing works from the inside out to combat dryness in lean pork. Grilling technique is another critical step for success.

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  • Apple Galette

    Getting a flaky crust and caramelized apples can make this simple French tart not so simple. We wanted both every time.

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  • Pan Sauces

    We rework classic French pan sauces to reduce the fat and punch up the flavor. Flour is a key ingredient, as is chicken broth, lemon juice, and capers.

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  • Pear Crisp

    To strike the balance between a crunchy topping and a soft filling, you'll want to be sure to use pears that aren't overly ripe.

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  • Skillet-Barbecued Pork Chops

    The smoky, salty-sweet, charred flavor of pork chops is easy to get on an outdoor grill. We wanted to take the flavor indoors and leave smoke outside.

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  • Buying Pork Chops

    Learn the difference between center cut, sirloin, blade, and rib chops, and discover when and how to use each cut of meat.

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  • Protecting Nonstick Pans

    The delicate coating on nonstick pans requires extra care on the stove, during cleaning, and in the cupboard.

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  • The Right Cut of Beef for a Quick Soup

    We looked for a cut of beef that would be fall-apart tender without hours of cooking. We wanted something that would be tender in just 30 minutes.

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  • Differences Among Pork Loin Cuts

    Blade cut, center cut, and sirloin roasts all come from the loin area of the pig, but they aren't equally good for roasting.

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  • Stuffing Pork Loins

    The first step is choosing the best pork loin is selecting the right shape. You'll need a cut of meat large enough to hold all the stuffing.

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  • Is Pink Pork Safe to Eat?

    Eating pink pork isn't any more dangerous than steak that's less than well done. Temperature is the key.

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  • Chicken Tikka Masala

    Chicken tikka masala is the single most popular Indian restaurant dish in the world. Why is it so rarely made at home?

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  • Preventing Gnocchi from Falling Apart

    The dough has to have the right consistency, and the gnocchi must be cooked very gently. Try a few at first to see if your dough needs more flour.

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  • How to Make Homemade Bread Crumbs

    Some shortcuts are worth taking; others can ruin a recipe. Here's why homemade bread crumbs are worth a little extra time.

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  • The Best Way to Grate Ginger

    If you don't have a traditional ceramic ginger grater, two other tools will work just as well. Try a zester or a box grater.

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  • Removing Fat and Skin from Chicken

    A lot of bone-in skin-on chicken breasts have extra fat and skin that won't crisp up properly. Leave enough skin to cover the meat.

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  • Using a Family Pack of Chicken

    While family packs are convenient, the chicken pieces vary in size. We recommend using same-sized pieces to ensure even cooking.

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  • Properly Incorporated Butter

    The food processor does only part of the work. We also use a French technique called fraisage to create really flaky dough.

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  • Rescuing Problem Pastry

    When making dough, adding too much water is the biggest problem. It will make the dough sticky, tough, and hard to work with.

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  • Coring and Slicing Apples

    In our apple galette, it's essential that the apples are cut to the thickness of two dimes. Here's how to do it correctly every time.

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  • Beef and Vegetable Soup

    Traditional beef and vegetable soups take hours to create. But we found a faster path to a full-flavored soup. Here's how we did it.

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  • Shingling Apples

    Apples will shrink in the oven, so it's important to overlap them. If you find that you're running low and are leaving holes, slice another apple.

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  • Coring Pears

    Coring pears can be a tricky task, but here in the Test Kitchen we use a surprising kitchen gadget to make coring pears easy and neat.

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  • How Do I Know When a Sauce has Reduced Sufficiently?

    The best way to gauge the amount of sauce depends on the recipe and the pan you're using. Here are some of the visual clues to look for.

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  • Selecting the Right Pan for Pan Sauces

    Pan selection makes a big difference in the flavor of the finished sauce. Nonstick pans simply don't leave enough residue to produce a flavorful sauce.

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  • Maintaining a Cast-Iron Skillet

    Cast-iron skillets will last for decades if you take care of them properly. If yours is in bad shape, we also have some tips on restoring its finish.

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  • Glazed Chicken Breasts

    We wanted to elevate this institutional standard to an elegant weeknight dinner. This required a glaze that would stick to the chicken and not taste like candy.

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  • Ricotta Gnocchi

    This elegant Florentine dish is the lighter cousin of potato gnocchi. But achieving the right texture requires more than a simple ricotta-for-potato swap.

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  • Buying Enhanced Pork

    Enhanced pork doesn't look different from natural pork, but it's been injected with water and sodium phosphate.

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  • Ripening Pears

    It's often difficult to find ripe pears at the supermarket. To ripen them quickly at home, grab a brown paper bag.

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2007

September/October

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