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  • Salmon Primer

    What are the different kinds of salmon, and how do they differ?

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  • Beating Beet Stains

    We discovered a trick to keep beets from staining your cutting board.

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  • Roasting Meat 101

    A properly cooked roast is simple and satisfying. It is also a rarity. Here's how to make a great roast every time.

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  • 5 Steps to a Great Roast

    Beef, pork, and lamb roasts come in a variety of shapes and sizes that can make it challenging to produce well-browned, flavorful, evenly cooked meat. Follow theses tips to ensure success.

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  • Serving Temperatures for Meat

    What temperature should meat be when served? We outline the ideal serving temperatures for optimal flavor and juiciness.

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  • Outdoor Roasting on the Grill

    Follow these tips to transfer our foolproof roasting methods from the oven to the grill.

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2008

March/April

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