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The Case for a Sharp Knife
One good knife, kept sharp, does more for your cooking than a drawer of gadgets — how to pick and hone one.
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A Better Roast Chicken, Every Time
Salt early, roast hot, rest long — the handful of moves behind a crisp-skinned bird and the stock after.
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The Ten-Minute Pan Sauce
Deglaze, reduce, finish with butter — the technique that turns any pan of browned bits into dinner.