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magazine 2008 11 golden turkey stock
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Culture
Whether you make it yourself of buy it at the supermarket, stock is a critical element of Thanksgiving gravy
Danielle Walsh
Cooking
Because who has eight hours to stand by the stove?
Rebecca Firkser
Cooking
Stock will make nearly every single dish on your table better.
Brad Leone
Cooking
That turkey wasn't cheap. Make it give you more than just its meat--make stock
Danielle Walsh
test-kitchen
Here's how to do it.
Hunter Lewis
Culture
For starters, turkeys will be more expensive—and there will be fewer available.
Li Goldstein
Culture
The editor of a food magazine can't get on board with Thanksgiving turkey.
Adam Rapoport
Culture
We're in the running for ASME's Best Magazine Cover of the Year contest! Vote for us!
Julia Bainbridge
techniques
In case you don't have time to make your own turkey stock
Danielle Walsh
techniques
Pick up some turkey wings on the way home from work, in preparation for making and freezing a big batch of turkey stock. Use our recipe for Golden Turkey Stock.
Guest
Culture
We want to see how you're making our cover model. Submit your photos by November 28!
Joanna Sciarrino
Cooking
Food director Carla Lalli Music shares why taking the turkey outside is the best thing you can do for your bird.
Carla Lalli Music
Culture
But it's probably not what you think
Bon Appétit
techniques
Homemade beef stock is richer and more flavorful than the store-bought variety.
Claire Saffitz
Culture
The discount is even deeper for Prime members.
Melissa Minton
Cooking
Simple and streamlined, fast and flavorful, good hot or cold or frozen, and best enjoyed…pantsless?
Susan Kim
Culture
A roundup of food news from around the internet on November 8, 2013
Dan Piepenbring
techniques
Why is the most important thing on the plate so easy to screw up? Just follow our lead and you'll (finally) get it right.
Alison Roman
Cooking
From undercooked turkey to greasy gravy, our Test Kitchen editors provide the answers to our most burning Thanksgiving dinner questions (and mistakes).
Bon Appétit
Cooking
How to use up that last inch or so of veggie or chicken stock you have hanging around in your fridge.
Rochelle Bilow
Lifestyle
And how it stretched over four (very good) meals.
Christina Chaey
Culture
With four weeks to go till Thanksgiving, it may seem crazy, but if you want a farm-raised organic bird, the moment for ordering it is NOW
Julia Bainbridge
Cooking
That roast chicken has so much more to give than one measly dinner.
Molly Baz
Cooking
We recreated Thanksgiving 1974 in all of its golden, Jell-O molded glory.
Rick Martinez