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Content Type: Sous Vide Cooking Why Sous Vide is Perfect for Cooking Vegetables
The precision of sous vide cooking allows any home cook to easily achieve the ideal texture for any type of vegetable.
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Content Type: Experiment When Should You Add Salt During Cooking?
Most recipes (and culinary schools) advise seasoning food with salt early in the cooking process, not just at the end. We decided to investigate this conventional wisdom to see if the timing of seasoning makes a notable difference.
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Content Type: Experiment Are Mushrooms Impossible to Overcook?
How does a mushroom’s texture change with cooking, compared to a vegetable or a cut of beef?
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Content Type: Building a Better Bitter
The painful pleasure of a controversial taste.
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Content Type: Experiment Minimizing Moisture Loss in Meat
Even cooking isn’t the only benefit of slow-roasting. It also helps minimize the loss of flavorful juices (and fat).
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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.
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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.
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Content Type: Article Behind the Recipe: Irish Brown Soda Bread
Ireland's everyday bread is so quick, foolproof, and wholesome that you'll want to make it every day, too.
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Content Type: Article One-Hour Pizza
The ultimate challenge for a pizza master with 30 years of experience? Making a good one in just 60 minutes.
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Content Type: Article Testing Wine Openers (Twist Corkscrews)
Wine can be intimidating. Your corkscrew shouldn’t make it more so.
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Content Type: Article Was It Something I Hate?
A dip into the complex science behind our food preferences.
