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The Splendid Table
This Week's Episode
With their chemical aftertaste, cube broths waste your time and money
When a dish is built on great broth, bouillon cubes waste your time and money.
2 knives every chef starts with
As a starter set for a budding chef, try two knives every chef begins with -- a 3 1/2- to 4-inch paring or utility knife, and a 7 to 8-inch chef's knife.
Eye of round is one of the few unredeemable cuts of meat
Save money but eat well with chuck steak, the cut of big flavors and some tenderness.
'Off the boil' is the ideal brewing temperature for all coffees, except espresso
“Off the boil,” the ideal brewing temperature for all coffees except espresso, is 195ºF to 205ºF.
How to scald milk
Scalding is easy (but not considered necessary these days).
How to make golden-brown pizza crust
If you want golden-brown pizza crust, make sure your oven is the correct temperature and keep your dough very soft and a bit sticky.
A good sauté pan never dies. Here's how to find one
Check out anything you’re considering buying for the four sauté pan essentials.
Ceramic knives can break easily and are difficult to sharpen
Ceramic knifes break and they are difficult to sharpen because ceramic is such a hard material.
How to store and use miso
Miso will keep for about a year and can go into nearly everything. The darker the miso, the bigger the taste.
The best recipes, interviews and books of 2013 (according to you)
We, the editorial staff, are getting pretty good at predicting which pieces of web content you're going to like.
How to clean your cutting board
For good health, at least two cutting boards are essential -- one for all animal products, and one for produce.
A sauce for smoked salmon beyond chives and sour cream
If you want another take on a sauce for smoked salmon, try this variation on a dish from Joel Robuchon.
Mind your peas and Qs: The difference between English and sugar snap peas
Before classy labeling, English peas were simply “garden peas.”
Disregard labels like bittersweet and shop for chocolate by cocoa percentage
Alice Medrich, author of Seriously Bitter Sweet, says the cocoa percentage of chocolate affects the sweetness, texture and flavor of recipes.
Give the gift of pie: 6 mail-order picks
From Key lime to peanut butter pie, Jane and Michael Stern of Roadfood.com list six places that will send unique regional pies.
How to carve ducks and geese
An excerpt from Duck, Duck, Goose by Hank Shaw.
What 'proof' on a liquor bottle really means
If you cut the number in half, you get the actual amount of alcohol in the bottle. The term comes from an old gunpowder proofing method for whiskey.
When he couldn't find a book on modernist cuisine, Nathan Myhrvold wrote one
Nathan Myhrvold, author of The Photography of Modernist Cuisine, went in search of a book explaining modern culinary techniques. He couldn't find one.
How to select the best water temperature for brewing tea
Each type of tea brews best at different temperatures.
How to make and use dried chiles
Use dried chiles to add flavor, not heat, to dishes.
Cook your goose slowly at a low heat to let the fat render out
Hank Shaw, author of Duck, Duck, Goose, says its natural seasonality makes goose a good holiday meal.
A French-inspired Christmas menu from Patricia Wells
Patricia Wells, author of The French Kitchen Cookbook, shares her Christmas inspiration from Paris. The menu includes Jerusalem Artichoke Soup, Saffron and Honey Brioche, Seared Duck Breast, and Pomegranate and Buttermilk Sorbet.
Stevia tastes 200 times sweeter than sugar
Stevia, a plant native to Latin America, in now grown around the world.
How to season a cast iron pan
Cast iron pans can last for generations -- to preserve them, don't use soap or steel wool.
Anthony Bourdain: 'Dishwashing saved my life'
Chef Anthony Bourdain, author of Medium Raw, says dishwashing was the first time he went home respecting himself and others.
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