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  • Article

    Test Drive: Nonstick Skillets

    Time to buy a new one? Here are our top choices for this kitchen essential.

  • Article

    Shake, then strain

    While they excel as hip accessories, cocktail shakers often fail when it comes to function. Not so with this new FlipTop shaker from Metrokane. It has just two pieces, a…

  • How-To

    Steak au Poivre

    Pepper crust, Cognac sauce, juicy steak: now we remember what’s so great about this French favorite

  • Recipe

    Black & Blueberry Pie with Lemon-Cornmeal Crust

    Blackberries paired with blueberries make a classic American pie, but I go easy on the blackberries; their more assertive flavor and seedy texture can easily overwhelm the blueberries.

  • Article

    Storing plastic bags in plain view

    Plastic produce bags are always in high demand in my kitchen, and I like to keep them handy. Instead of cluttering a drawer with a wad of small plastic bags,…

  • Article

    The Best of Fine Cooking

    Fine Cooking's Top Ten recipe collections and other bonus downloads

  • Recipe

    Lattice-Top Peach Pie

    I macerate the peaches and boil the juices to concentrate them. This intensifies their peachiness and means you need less cornstarch thickener, thus preserving the fruit’s flavor.

  • Recipe

    Lattice-Top Rhubarb Pie

    Strawberry and rhubarb are classic pie partners, but rhubarb can fly solo, too. This pie is deliciously fresh, tart, and light.

  • Recipe

    Lattice-Top Cherry Pie

    This classic cherry pie uses sour cherries (not sweet cherries like Bings). During their brief season in early summer, sour cherries appear in some groceries and many farmers’ markets.

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