Nobody wants withered white meat that only a boatload of gravy can rescue on Thanksgiving. The solution: turkey stuffed with turkey sausage. A meat within a meat!
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We've all experienced dry turkey. The kind that's just bad enough, you wonder why the pilgrims didn't eat prime rib during that first fall. The solution? Brining. And here's why.
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If you can make mayonnaise out of egg yolks and oil, why not make mayonnaise out of egg yolks and rendered animal fat? Introducing meatonnaises: mayos made with beef, bacon, duck, and lamb fats.
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Just about every cookbook has a different technique for boiling eggs. Should you deal with vinegar? Cover the pot? Use old or new eggs? Finally, an investigative look at how to boil the perfect eggs.
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