Marcus Samuelsson's Unexpected Tip for Breaking Down a Chicken
You know the bird should be dry, but you might not have known this next instruction.
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The Secret to Richard Blais’s Sweet-Spicy Roast Chicken and Wings
It may come as a surprise that the star dish at Richard Blais's Atlanta restaurant, The Spence, doesn’t involve foams, quick freezes or any high-tech techniques—it’s roast chicken.
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Alex Guarnaschelli's Tips for Perfect Deviled Eggs, and Other Easter Entertaining Ideas
You’ll never think of dried ginger the same way again.
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Chef Stephanie Izard's Surprise Twist on Salted Caramel Goes Great With Short Ribs
Chefs Stephanie Izard and Paul Kahan's key advice for upgrading your home cooking—including surprising twists on your favorite classic techniques.
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Jacques Pépin's Trick for Telling If an Egg Is Fully Cooked
Leave it to the legendary chef and master of French cooking to show us a new tip for making hard-boiled eggs.
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Christina Tosi's Incredible Salt-and-Pepper Cookies are Stuffed with Strawberry-Lemonade Jam
Here, Christina Tosi shares the recipe for her amazing summer cookies.
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