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  • How-To

    How to trim a beef tenderloin

    When it comes to beef, tenderloin is one of the priciest cuts. Our recipe for Slow-Roasted Beef Tenderloin calls for a tenderloin roast that's been trimmed of its silverskin and "chain,"…

  • How-To

    How to Trim Brussels Sprouts

    Senior Food Editor/Test Kitchen Manager Jennifer Armentrout demonstrates how to trim Brussels sprouts so they cook evenly, whether you're cooking them whole or cutting them into halves or quarters.

  • How-To

    How to Trim Silverskin

    Pork, beef, and lamb tenderloins all have an area of tough, shiny, silvery-white connective tissue known as silverskin that doesn't tenderize during cooking. Test Kitchen Manager Jennifer Armentrout demonstrates how to cut…

  • How-To

    Faster green bean prep

    Trimming a couple of pounds of beans for our fresh Green Bean Salad might take you a while—if you trim them one at a time, that is. Here’s our strategy for quickly…

  • How-To

    Trim fennel before cooking

    Fennel can seem unwieldy to work with at first, especially if you buy it with the stalks intact. Once you cut off the stalks (slice them close to the bulb),…

  • How-To

    How to prep artichoke hearts

    The tender innermost leaves of artichokes and their meaty bottoms are called artichoke hearts. They’re wonderful sautéed, braised, or roasted. And if they’re very fresh, they’re tender enough to eat…

  • Article

    Asparagus: Cut or Snap?

    Opinions vary about how to prepare asparagus for cooking. Unless you buy spears that have already been trimmed to the top four or five inches, you'll need to remove the…

  • How-To

    Trimming Artichokes for Steaming

  • How-To

    How to prepare artichoke bottoms

    Since artichoke flesh will start to discolor as soon as you pare away the skin, fill a large bowl with cold water and add the juice of one lemon before…

  • How-To

    Knife Skills: Trim a Tenderloin

    Pork, beef, and lamb tenderloins all have an area of connective tissue known as silverskin for its silvery-white appearance. Silverskin doesn't dissolve when the tenderloin is cooked, so it needs…

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