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Content Type: Chemistry The Fruit and Vegetable Blues
Why does some red produce, like red onions and cabbage, occasionally turn blue?
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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 Shimmer and Smoke
What happens if you add food to the pan before the oil is actually smoking?
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Content Type: The Truth About Braising
It’s a common misconception that braising—cooking food half-submerged in liquid in a covered pot at low heat—results in moister meat than dry cooking methods do. Here's the re
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Content Type: The Grey Area of Salmon
What is the gray area of flesh just below the skin of salmon, and is it best to remove it before serving?
Featured Items
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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.
