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September/October 2019
May/June 2022

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Recipes
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Apple Crumble
The Best Stovetop Griddles
Buy the Winner
Maggi Seasoning: What It Is & How to Use It
Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine)
Chile Verde con Cerdo (Green Chili with Pork)
How to Cook with Dried Mushrooms
Cóctel de Camarón (Mexican Shrimp Cocktail)
Karaage (Japanese Fried Chicken Thighs)
How to Hydrate Rice Paper Wrappers for Spring Rolls
Italian Flatbreads (Piadine)
Honing Rods
Buy the Winner
The Best Way to Roll Dough into a Circle (Not an Amoeba)
Braised Eggplant with Paprika, Coriander, and Yogurt
Bò Lúc Lắc (Shaking Beef)
Pinchos Morunos (Spanish Grilled Pork Kebabs)
Gỏi Cuốn (Vietnamese Summer Rolls)
Fontina
Keeping Color in Colorful Cauliflower
Taming the Heat on Your Electric Stovetop
Karaage (Japanese Fried Chicken Thighs) for Two
Soba Noodles
Braised Eggplant with Soy, Garlic, and Ginger
Muddlers
Buy the Winner
Cóctel de Camarón (Mexican Shrimp Cocktail ) for Two
Com Do (Vietnamese Red Rice)
Fennel Pollen: What It Is & How to Use It
Vietnamese Dipping Sauce (Nước Chấm)
Understanding Modified Atmosphere Packaging
Bò Lúc Lắc (Shaking Beef) for Two
Braised Eggplant with Pomegranate and Tahini
Pickled Watermelon Rind
Cooking with Sake
Safety Tips for Handling Raw Chicken
Spanish Grilled Pork Kebabs (Pinchos Morunos)
Karaage (Japanese Fried Chicken Thighs)
Honing Rods

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