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Content Type: How To The Science of Brining
Why should I take the time to brine my meat?
Content Type: How To Does Butter Make Omelets Better?
Most omelets tend to be slightly rubbery. Could we prevent the problem by adding cold butter to the eggs before cooking, as one novel recipe we found suggested?
Content Type: Article Should You Buy A Santoku?
With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. But does it offer something unique?
Content Type: Recipe Koji Turkey
The "turkey-est" turkey you'll ever try.
Content Type: How To How to Make the Best Whole-Wheat Pie Dough
Can you make pie crust that's just as flaky and tender using whole-wheat flour or rye flour? You bet.
Content Type: How To Visual Guide to Judging Bread Doneness
When baking bread, trust your eyes first and foremost.
Content Type: How To How to Make Rice in a Pressure Cooker
Here's a faster and easier way to make white rice.
Content Type: How To Can a Raisin Revive Flat Champagne?
We conducted a test to confirm (or disprove) this theory.
Content Type: Video Orange, Cranberry, and Mint Pavlova with Whipped Cream
Pavlova is a drop-dead gorgeous dessert of marshmallowy, crisp-shelled meringue piled with lightly whipped cream and fresh fruit. Ours is as foolproof as it is beautiful.
Content Type: Video Our Favorite Turkey Gravy
Of course it had to taste great. But we also wanted a gravy that could be made in advance, didn't require drippings, and could accommodate dietary restrictions.
Content Type: Video Turkey and Gravy for a Crowd
Moist, tender meat; crisp, bronzed skin; and rich, full-flavored gravy for 20 people? No problem—if you think like a chef.