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Jacob Capra
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How—and When—to Defrost Your Turkey
By:
Katie Macdonald
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Can You Really Poach an Egg in the Microwave?
By:
Valerio Farris
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11 Little Tweaks to Give Your Next Pie Big Flavor
By:
Sarah Jampel
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Watch Samin Nosrat's Technique For Restaurant-Qua...
By:
Caroline Lange
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Instant, No-Knead Pizza Dough (This is Not a Trick)
By:
Lindsay-Jean Hard
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Never Mess Up Homemade Aioli Again
By:
Food52
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How to Make Homemade Mascarpone Cheese in Just 10...
By:
Vegetarian 'Ventures
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10 Tips from One Week as a Professional Baker
By:
Embry Roberts
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Hot Water Crust Pastry Goes Against Everything Yo...
By:
Erin Jeanne McDowell
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The Whole Grain, Hearty Galette Dough That Will F...
By:
Riddley Gemperlein-Schirm
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30 Kitchen Tricks That Really Save Us In a Pinch
By:
Lindsay-Jean Hard
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For Easier Deep-Frying, Just Add a...Carrot?
By:
Sarah Jampel
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Beef Cuts to Know—and How to Ask for and Cook Them
By:
Samantha Weiss Hills
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How to Select, Store, and Eat Blueberries
By:
Lindsay-Jean Hard
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How (and Why!) to Break Down a Prime Rib Roast
By:
Samantha Weiss Hills
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How to Control the Juiciness of Your Fruit Pies
By:
Erin Jeanne McDowell
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How to Make Danishes at Home (Even with Store-Bou...
By:
Erin Jeanne McDowell
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A Professional Baker's Tips for Baking Pies Smart...
By:
Emma Laperruque
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Sam Fromartz' Sourdough Starter
By:
Sam Fromartz
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5 Vegetables You Can Regrow Indoors With Just Wat...
By:
Jaime Brockway
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