Super Bowl Party Giveaway: Pat LaFrieda Sliders

Eating lots of dips

Super Bowl Party Giveaway: 17th Street BBQ Baby Back Ribs and Pulled Pork

Entered a Serious Eats contest!

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Spatchcocked chicken

Bake the Book: 'Entenmann's Big Book of Baking'

Super Bowl Party Giveaway: Baby Back Ribs and Pulled Pork

Don't know poetry
Like football ribs and some beans
Send them to me please

Seriously Delicious Holiday Giveaway: Counter Culture Coffee Subscription

touch of cream

Seriously Delicious Holiday Giveaway: Filet Mignon Roast from Pat LaFrieda Meats

Seriously Delicious Holiday Giveaway: La Quercia's Cured Meat Experience

on a pizza with arugula

Giveaway: Win a Free All-Natural Bell & Evans Turkey from Pat LaFrieda

Sticking with Alton Brown's Roast Turkey!

Ask the Food Lab Anything, the Thanksgiving Edition

I have a family that insists on cooking turkey in a bag. I have brined/roasted the turkey the last few years with excellent results, yet they still think the bag method is better. What are the pros/cons of cooking a turkey in a bag vs roasting?

Candy a Day: Airheads

Anyone else "whip" it until it all consolidated to one side of the packaging?

Father's Day Giveaway: Win a Two-Pound Cowboy Chop

Seriously Delicious Holiday Giveaway: Pasta Mancini Collection

fresh herbs, garlic and butter!

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Win a Free Organic D'Artagnan Turkey

Somethin with Pumpkin

Win a Free Organic D'Artagnan Turkey

Alton Brown Turkey

Win a Free Organic D'Artagnan Turkey

Brussel Sprouts with Bacon

Win a Free Organic D'Artagnan Turkey

Alton Brown Turkey

Win a Free Organic D'Artagnan Turkey

Win a Free Organic D'Artagnan Turkey

Must have Buffalo Fried Turkey!

Win a Free Organic D'Artagnan Turkey

Food Lab Brussels Sprouts

Win a Free Organic D'Artagnan Turkey

Going to do Alton Brown's Turkey again!

Win a Free Organic D'Artagnan Turkey

Pumpkin Cheesecake!

help me enjoy asparagus!

I usually trim them, then blanch them in boiling water for a minute. Then I dry them and sautee with olive oil, crushed garlic and salt/peper. Then they get a nice coating of parmigiano reggiano.

I think I may try frying them this year. Dust in flour, dip in egg then panko.

What tomato varieties are you growing this year?

Not Brandywine. Last year was the first time I tried growing tomatos and I choose a brandywine (mainly because it already at a little tomato on it). Well, by the end of the season, my plant grew to about 9 feet long, but it became way to cold before I even got a ripe tomato. Needless to say, I didnt get to eat any of them. I am very new to growing and don't know hardly anything about it, but if someone can offer a readily available variety that grows quickly, I'd appreciate it.

Ice the Turkey Breast?

Arnold Ziffel made a comment in the "Should You Cook Your Turkey in Parts?" post about icing the turkey breasts with a ziplock bag before roasting your turkey. This would allow the dark meat and white meat to both come to their optimal temperatures at the same time. Does this really work? Are there any "cons" to doing this?

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