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Content Type: Crispy & Creamy Kale Salad
Get crispy with your kale salad.
Content Type: Recipe Koji Fried Chicken
A koji marinade turns this into the meatiest, juiciest fried chicken you can make at home.
Content Type: Word of the Week Word of the Week: Retronasal
The back door to flavor.
Content Type: Experiment: Does Fattier Meat Need More Salt?
We’ve noticed that we tend to season fatty meat more generously than lean meat. Why?
Content Type: Article How Many Times Can You Reuse Frying Oil?
Some people shy away from deep frying since it seems like a waste to throw out oil after one batch. The good news is that it’s fine to reuse frying oil multiple times when it's strained—up to a point.
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 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.
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.
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.
Content Type: Article Testing Wine Openers (Twist Corkscrews)
Wine can be intimidating. Your corkscrew shouldn’t make it more so.
Content Type: Article Was It Something I Hate?
A dip into the complex science behind our food preferences.