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December 2002

  • Recipe

    Braised Mediterranean Chicken

    For this braise, I like using whole chickens cut into pieces to get the perfect mix of white and dark meat to please all my guests. If you prefer either…

  • Recipe

    Chocolate Whipped Cream

  • Recipe

    Zesty Lemon Olives

    Lemon and herbs turn ordinary olives into something special. Make a batch or two of these ahead of the holiday rush to have on hand when guests drop by; they'll…

  • Recipe

    Duck Confit

    To cook one duck, you need about 2-1/2 cups of fat. A 4-1/2-pound duck renders at least 1 cup of fat. Ask your butcher for extra duck fat or order online…

  • How-To

    Using panko bread crumbs

    Panko flakes are Japanese breadcrumbs. In this short article, you'll find out where to buy them and how to use them in your cooking.

  • Article

    Kitchen Shears Are a Sharp Purchase

    In this article, Maryellen Driscoll discusses shears. You'll learn why they are so useful in the kitchen, and what to look for when shopping for a pair. And you'll find out what…

  • Article

    Super-Sharp Knives

    Read Tony Rosenfeld's short review of high-carbon MAC knives.

  • Article

    The Citrus Press

    Jennifer Armentrout reviews a kitchen gadget that comes in handy for squeezing small amounts of lemon and lime juice.

  • Article

    Using Your Instant-Read Thermometer

    In this short article, Jennifer Armentrout offers tips that will help you get the most accurate readings from your analog or digital instant-read thermometer.

  • Article

    Making Sense of Beef Grades

    In 1926, the USDA implemented standards for grading the quality of beef, and grading remains an effective tool for assessing beef in terms of tenderness, flavor, and juiciness. The USDA…