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tipstools tips 2008 04 how to brown meat and poultry
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Cooking
No matter what your mom told you, gray taco meat does not count as "browned." Here's how to brown meat so it's crispy and delicious.
Claire Saffitz
Cooking
Dry burgers? We don’t know them.
Alexis deBoschnek
Cooking
They’re buttery, smoky, and speedy as can be.
Kendra Vaculin
techniques
It's time to nail the perfect bird every time, including limitless possibilities for riffing on it.
Amiel Stanek
Cooking
You don't even need a thermometer to know when it's done.
Alyse Whitney
Cooking
Tried and true safeguards, according to food scientists.
Li Goldstein
techniques
It keeps those veggies moist, too
Bon Appétit
Cooking
A flat bird is (usually) a good bird—except when you ignore the directions.
Adam Rapoport
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Cooking
Chicken breasts, you've been redeemed.
Anya Tchoupakov
Cooking
And at the end you get soup.
Sarah Jampel
Lifestyle
A little bit lighter and a whole lot greener than your average meatball
Amanda Shapiro
Cooking
Plus the trick that guarantees tender, flavorful chicken—every time.
Alex Beggs
Lifestyle
Japanese dry curry inspired this dish that keeps the chicken plenty juicy.
Chris Morocco
Cooking
The answer? Beans or lentils, whichever you have around.
Rebecca Firkser
Cooking
For Readers' Choice Week, you shared ways to save time and sanity in the kitchen.
Alyse Whitney
Culture
We gave you a sneak peek at three photos from BBQ25. You voted for your favorite, and now we're ready to reveal the winning recipe!
Julia Bainbridge
techniques
All you need is a pair of kitchen shears.
Alyse Whitney
Cooking
A ginger and lemongrass marinade provides a weeknight-friendly last hurrah of summer flavor.
Chris Morocco
Culture
You voted for your favorite recipe from the Meatball Shop Cookbook. Now here's the recipe!
Julia Bainbridge
techniques
Last year, the USDA recalled more than 37 million pounds of ground meat. So yeah
Bon Appétit
Cooking
When properly poached, a chicken breast is a juicy, succulent canvas for big flavors.
Zoe Denenberg
Cooking
These five tips will make your meatballs better, no matter what kind you're making.
Alex Delany
Cooking
The secret to crispy skin? Patience, grasshopper.
Alyse Whitney
techniques
Steak, chicken, salmon, sweet and spicy pork belly—anything!
Brad Leone and Amiel Stanek