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Roasting is one of the simplest ways to cook a large piece of meat.
May is National Strawberry Month!
Eat more berries with these recipes.
This cut of beef is extremely tender, unbelievably juicy and boasts a bold flavor that needs no dressing up.
Why tie a roast? First, to keep it in a uniform shape so that it cooks evenly, and second, to hold in stuffings.
A sharp knife is a must when trimming the fat from your cuts of meat.
Explore the endless variations on this versatile American classic.
The first corned beef was packed in salt, and sometimes spices, in order to cure it. Now it's made by soaking a brisket in brine.
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This cook made a gluten-free version of Lemon Coconut Squares: "I used coconut flour instead of regular, and half butter, half coconut oil. Wonderful!"
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See how to create a simple decorative mushroom.
Turn a few raw veggies into a clever work of art. It’s easy!
See how to carve a little ball inside a box—from a potato!
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