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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: How To How to Know Your Dough Has Properly Proofed
The proof is in the poking.
Content Type: Article Fish for Meat Lovers
Most types of fish require a gentle temperature and a delicate touch. But for rich, meaty swordfish, it’s best to crank up the heat.
Content Type: Recipe 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: 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.
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: Recipe 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: Recipe Creamless Creamy Herb Dressing
A surprising ingredient quietly imparts the smooth richness of dairy or mayonnaise while letting the other ingredients shine.
Content Type: Recipe 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: Equipment Review The June Intelligent Oven
A countertop oven with artificial intelligence that “recognizes” and automatically cooks your food for you: too good to be true?
Content Type: Taste Test Crunchy Peanut Butter
Ever wonder how many peanut pieces are actually in a jar of crunchy peanut butter? Don't worry, we counted for you.