Dry, overdone chicken might sound like a meal you'd feed to a garbage can, but there are ways to make it palatable. Here are ...
Serious Eats on MSN
I asked 3 chefs the secret to a perfect ham glaze—they all agreed on the same trick
A great ham glaze should caramelize—not burn. The trick is all about when you put it on—a quick blast of high heat at the right moment makes all the difference. Here's how to get a glossy, deeply ...
Season the nuts: Drain the nuts in a wide fine-mesh strainer in the sink (if you don't want to keep the syrup) or over a large bowl (if you do want to save it). In a separate large bowl, toss the ...
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