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Tips & Techniques
Braising Basics & Tips
Deep-Frying Basics & Tips
Bread Stuffing Basics & Tips
Breading Basics & Tips
Broiling Basics & Tips
Caramelization vs. Browning
Charcoal Grilling Basics & Tips
Grilled Holiday Turkey
Duck Press: History & Use
en Papillote Basics & Tips
The Best Holiday Rib Roast
Meat & Poultry Temperature Guide
Meat & Poultry Thawing Guide
Meat Smoking Basics & Tips
Pressure-Cooker Basics & Tips
Cooking Guides
Pan-Frying Basics & Tips
Pan Gravy Basics & Tips
Pan-Roasting Basics & Tips
How to Carve a Roasted Duck
How to Carve a Turkey
How to Cook a Goose
How to Cook Bacon on the Grill
How to Glove Bone Chicken & Poultry
Venison Grilling Tips
How To Make a Charcuterie Platter
Using Meat Rubs
How to Make Chicken & Poultry Stock
Chicken Under a Brick
Six Compound Butters that Will Change the Way You Cook
Making Duck Fat French Fries
Six Easy No-Cook Sauces for Grilled and Roasted Meat
Using Spice Blends
Making the Perfect Burger
Making Veggies Taste Better (Add Meat)
Roasting a Butterflied Turkey
Roasted Holiday Turkey Cooking Guide
How to Truss a Turkey
Kebab Basics & Tips
Sous Vide Cooking
Stewing Basics & Tips
Tagine Cooking Basics & Tips
Get Extra-Crispy Skin on Your Roast Chicken
Let Your Meat Rest
Roasting a Holiday Capon
Slow Cooker Basics & Tips
How to Cook Duck Magret on the Grill
How to Render Duck Fat at Home
How to Carve a Chicken like a Pro
What is Brining: Brining Basics & Tips
How to Prepare Foie Gras
Pan-Frying Chicken
How to Pound a Paillard
Marinating Basics & Tips
Meat & Poultry Freezing Guide: Part 1
Meat & Poultry Freezing Guide: Part 2
Mise en Place: Cook Like a Pro
Reheating Basics & Tips
Poaching Basics & Tips
Salt Roasting Basics & Tips
How to Cook Fiddlehead Ferns
How to Cook Bacon
Barding Basics & Tips
Microwaving Bacon
How to Cook Bacon in the Oven
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JOE SHOME
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JOE SHOME
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JOE SHOME
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