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September/October 2022
September/October 2017

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The Best Bread Machines
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Laugenbrezeln (German Lye Pretzels)
The Best Mops
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Apple Corers/Slicers
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The Best Stovetop Kettles
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Double-Glazed Salmon with Lemon and Thyme
Double-Glazed Salmon with Ginger and Apple Cider
Moussaka
The Best Copper Skillets
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Double-Apple Bread Pudding
Spaghetti All'Assassina
Pretzel Bites
Double-Glazed Salmon with Maple and Liquid Smoke
Small-Batch Browned Butter Blondies
The Best Vegan Italian Sausage Links
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Double-Glazed Salmon with Maple and Liquid Smoke for Two
Skillet-Steamed Haricots Verts
Lu Dan (Braised Eggs)
The Best Single-Origin Chocolate
Pan-Fried Halloumi with Cherry Pepper Glaze
Zha Paigu (Taiwanese Fried Pork Chops)
Double-Glazed Salmon with Ginger and Apple Cider for Two
Double-Glazed Salmon with Lemon and Thyme for Two
Three-Bean Salad
Grilled Halloumi Wraps
Grilled Mushrooms with Rosemary-Lemon Basting Butter
Grilled Mushrooms with Garlic-Parsley Basting Butter
Stir-Fried Shrimp and Long Beans
Grilled Mushrooms with Ginger-Miso Basting Butter
Why a Caustic Substance Is Key to the World's Best Pretzels
The Glitziest Salmon is Glazed Twice
Apple Bread Pudding is Fall's Coziest Dessert
Why I Always Have Green Beans in My Produce Drawer
The Cheese You Can Sear Like a Steak
Taiwan's Impossibly Crispy Pork Chops

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