https://www.splendidtable.org/story/2013/12/27/thin-cut-fries-for-one https://www.splendidtable.org/episode/2012/12/22/christmas-cheese https://www.splendidtable.org/story/2013/12/26/how-to-clean-your-cutting-board https://www.splendidtable.org/story/2013/12/26/use-baking-soda-or-butter-to-improve-bitter-tomato-sauce https://www.splendidtable.org/story/2013/12/26/crossover-west-indies-spice-blends https://www.splendidtable.org/story/2013/12/24/a-sauce-for-smoked-salmon-beyond-chives-and-sour-cream https://www.splendidtable.org/story/2013/12/24/how-to-multiply-baking-recipes https://www.splendidtable.org/story/2013/12/24/use-creme-fraiche-and-edible-flowers-to-make-a-stunning-cake https://www.splendidtable.org/story/2013/12/23/mind-your-peas-and-qs-the-difference-between-english-and-sugar-snap-peas https://www.splendidtable.org/story/2013/12/23/how-to-clean-mushrooms https://www.splendidtable.org/story/2013/12/23/potato-and-onion-egg-tortilla https://www.splendidtable.org/story/2013/12/21/fried-egg-sandwich https://www.splendidtable.org/story/2013/12/20/roasting-a-perfect-duck-or-goose https://www.splendidtable.org/story/2013/12/20/disregard-labels-like-bittersweet-and-shop-for-chocolate-by-cocoa-percentage https://www.splendidtable.org/story/2013/12/20/alberts-mousse https://www.splendidtable.org/story/2013/12/20/pressure-caramelized-sweet-potato-soup https://www.splendidtable.org/story/2013/12/20/give-the-gift-of-pie-6-mail-order-picks https://www.splendidtable.org/story/2013/12/20/how-to-carve-ducks-and-geese https://www.splendidtable.org/story/2013/12/19/what-proof-on-a-liquor-bottle-really-means https://www.splendidtable.org/story/2013/12/19/when-he-couldnt-find-a-book-on-modernist-cuisine-nathan-myhrvold-wrote-one https://www.splendidtable.org/story/2013/12/19/buttermilk-oatmeal-cookies https://www.splendidtable.org/story/2013/12/18/how-to-select-the-best-water-temperature-for-brewing-tea https://www.splendidtable.org/story/2013/12/18/how-to-make-and-use-dried-chiles https://www.splendidtable.org/story/2013/12/18/saffron-and-honey-brioche https://www.splendidtable.org/story/2013/12/18/a-french-inspired-christmas-menu-from-patricia-wells