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October 2002 - Page 2 of 6

  • How-To

    Why Brining Keeps Turkey and Other Meat So Moist

    A food scientist explains how a soak in a salt solution makes lean meat, like turkey, juicier and more flavorful

  • How-To

    Sautéing chicken so it stays moist

    A hot pan and a little patience yield an attractive golden-brown crust.

  • Article

    Safe, but Not Overcooked

    The USDA has guidelines for the safe cooking of meats and poultry, but if you follow them, your food may be dry and overcooked. This article compares the USDA guidelines…

  • Article

    Parmigiano Reggiano

    Imported Parmigiano Reggiiano costs a lot more than domestic varieties, but there are reasons why we call for it in our recipes. Learn what to get and how to store…

  • Article

    Separating Eggs Smartly

    Jennifer Armentrout offers a tip for separating egg yolks from whites.

  • Article

    Stock Up on Cranberries

    Find out when to buy cranberries and how to keep them for year-round use.

  • Article

    Buyer Beware of 'Extra-Tender' Pork

    Find out what "extra-tender pork" really means and then decide if you want to use it

  • Article

    An Inviting, Hard-Working Kitchen

    Amy Albert visits the kitchen of a passionate home cook in California. Photos show great storage and worksurface ideas.

  • Article

    What We Mean By: Dutch Oven

    Learn what a Dutch oven is, when it's useful, and where to obtain a high-quality one.

  • Article

    The Turkey Lifter

    Roasting a turkey is pretty simple, except for the part where you have to transfer it from the roasting pan to the carving board. Before I discovered the Oxo turkey…