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How to Butterfly a Pork Loin

Not only are stuffed pork loins one of the tastier ways to impress guests, they are certainly one of the more impressive. While this dish can seem like an intimidating

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Colcannon: The Awesome Irish Potato and Cabbage Hash You Should Make for St. Patrick’s Day

St. Patrick’s Day dinner may be synonymous with corned beef and cabbage (and soda bread), but there are lots of other traditional Irish dishes worth considering, and colcannon is one

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How to Make Ranch Dressing

Seeing as ranch dressing has been the number-one best-selling salad dressing in America since 1992, you’ve probably consumed it in some form within the last year or so. Whether you

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How to Make Anything Into a Meatball

Whether encountered in Italian nonnas’ kitchens or in Swedish furniture store cafeterias, meatballs are always a welcome treat—but they’re certainly not locked into tradition if you don’t want them to

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How to Make Bun Bo Hue

When you think Vietnamese soup, your mind probably goes straight to pho, but there is another fantastic bowl of brothy noodle goodness from Vietnam you should know: bun bo hue.

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I Made Gluten-Free Pasta From Scratch and It Wasn’t a Complete Disaster

Though I was diagnosed with a wheat intolerance two years ago, I have never entertained the idea of making gluten-free pasta from scratch. As far as I was concerned, making

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How to Make the Best Keto Chili

Making delicious keto chili is easy, and that’s a good thing—because chili is always fantastic, obviously, but also, the rampant popularity of the ketogenic diet shows no signs of abating

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How to Make a Roux

A nutty-flavored thickener used in gumbo and several other New Orleans–style dishes.

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How to Throw a Classic Hollywood Oscar Party

Right about now, other hosts and hostesses are scrambling to assemble a Franken-buffet in tribute to this year’s Best Picture nominations, which I can only imagine might consist of trying

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How to Set Up Your Room for an Oscars Party

Roll out the red carpet for your friends.

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How to Make the Best Cheese Fondue

Dipping bread and vegetables into a pot of hot cheese fondue makes a fun and delicious meal, but what’s the secret to ensuring a fondue is smooth and well flavored?

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How to Make Chocolate Mousse

It’s not often that you run across a homemade dessert that can be made easily and on a whim (save maybe mug cakes, which, however delicious, can be lacking in

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How to Cook with Gold Leaf

Sometimes you want your food to be extra festive—during the holidays, say, when everything else is all glistening and sparkly (the ornaments on the tree, the lights lining the homes

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How to Make Easy DIY Conversation Hearts for Valentine’s Day

Love them (if only for their looks), or hate them, conversation hearts are a classic symbol of Valentine’s Day, as much as oysters, lobsters, or heart-shaped boxes of chocolate—which candy

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How to Perfect a Croque Madame, the Comfort Food of France

A criteria for any hangover brunch date, the croque madame is a classic French comfort food with a major twist. We enlisted the help of Chef Gerald Kenny of Le

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How To Cook Gluten-Free Pasta the Right Way

Gooey. Gelatinous. Congealed. This is generally how most of my gluten-free pastas turn out when I attempt making a Cacio e Pepe at home—a pot of starch completely stuck together

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How to Shuck an Oyster

It's easy, just jam and twist.

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A Guide to Appreciating Oysters

How to cook, eat, and love oysters.

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Move Over, Bitters—Tea Is Bringing the Flavor to Cocktails

Tea has come a long way since being steeped in your grandmother’s kitchen. Increasingly, tea leaves are being used in cooking and baking; afternoon tea service is becoming a hospitality

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How to Make an Elegant Bejeweled Valentine’s Day Dinner

For those who celebrate Valentine’s Day, there are generally two schools of style: the cutesy and the eleganza (okay, and also the hardcore). If heart-shaped everything and a candy-pink palette

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How to Make Dessert for Two

When a craving overtakes you, sometimes you have to satisfy it. We get it. You can’t stop dreaming of rich, fudgy brownies cradling crystals of fleur de sel; moist pound

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