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tools gravy strainer
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Cooking
It’s flavorful, vegetarian-friendly, and ready in a flash.
Rachel Gurjar
Cooking
We've all messed up gravy before. Here's how to get your gravy boat back on course.
Chris Morocco
Cooking
Gravy's just having a really hard day.
Amanda Shapiro
Shopping
My beloved grater dispatches vegetables in seconds.
Kaki Okumura
Recipes
It all starts with the stock and ends with sighs
Mary-Frances Heck
Cooking
Whether you've got 20 minutes or two days.
Antara Sinha
techniques
Our Test Kitchen's short how-to video will help you make the greatest gravy
Dan Piepenbring
Shopping
Lemons have met their match.
Noah Kaufman
Culture
Want a first-class seat on the gravy train? Just follow these four steps.
Emily Fleischaker
techniques
Forget too thick, too thin, too lumpy, too greasy, too salty, or just bad gravy. Nobody needs that—especially not you.
Rick Martinez
Culture
Gravy without meat? Call us crazy, but it CAN be done.
Alex Delany
Shopping
This mono tool is awesome because it's not a mono tool at all.
Christine Muhlke
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
Make this gravy ahead of time so you're not sweating over the stove at the last minute.
Andy Baraghani
Cooking
The turkey’s resting, which means one thing: It’s gravy time
Dawn Perry
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Gravy Recipe."
Julia Bainbridge
Shopping
I didn't know how badly I needed one. But now I don't know how I ever lived without my precious fine mesh strainer.
Aliza Abarbanel
Culture
Welcome to a week's worth of ways to sauce up your Thanksgiving meal
Sam Dean
techniques
The Microplane grater isn't just for shredding Parmesan. Here's 3 more cool ways to use it
Janet McCracken
techniques
It doesn't have to be complicated, but it does have to be perfect. Here's how
Bon Appétit
Cooking
It adds texture, heat, and umami.
Ali Francis
Shopping
Freshly ground, freshly brewed sips. Every day.
Mark Marino
techniques
To treat your vegetables right, you need the right tools--i.e., these 6 slicing, dicing, scrubbing, peeling, cooking devices
Bon Appétit
techniques
Call it your holiday six-pack
Mary-Frances Heck